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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is my version of one of the best things my mom ever made-Johnny Marzetti! A little lasagna, a little spaghetti, a little personalization and voila! A yummy meatless dish for supper. Ingredients:
1 1/2 cups dry veggie rotini pasta (3 servings) |
1 tablespoon olive oil or 1 tablespoon canola oil |
2 ounces tempeh, sliced |
1 cup chopped mushroom |
1/2 green pepper, diced |
1/2 red pepper, diced |
1 tablespoon white wine (optional) |
1 -3 garlic clove, minced, quantity depends on sauce |
1 1/2 cups spaghetti sauce, homemade or 1 1/2 cups spaghetti sauce, from a jar |
1/2 cup mozzarella cheese |
1/4 cup parmesan cheese |
herbs, to taste (i enjoy thyme, basil, sage, oregano) |
parsley, to sprinkle on top |
Directions:
1. Preheat oven to 350 and spray a square glass baking dish.
2. Cook the pasta al dente, drain, drizzle with a little oil and set aside.
3. Meanwhile, heat the rest of the oil over medium in a skillet and saute the tempeh and peppers a couple minutes. While these are cooking sprinkle herbs over them and stir. Add the wine, if using. Let it all sizzle and add the mushrooms and garlic, stir, and cook until tender-do not overcook. Turn off the heat and pour in the sauce. Mix the sauce mixture, pasta and mozzarella and pour it into the baking dish. Sprinkle parmesan and parsley over top. Bake 25-30 minutes, cover if the cheese starts to brown. Enjoy!
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