Vegetable Pasta Bake
- 1 pound Macaroni Pasta (or Other Small Tubes)
- 2 Tablespoons Olive Oil
- 1/2 pounds Mushrooms
- 1 whole Onion (medium)
- 3 whole Garlic Cloves
- 1 can Diced Tomatoes, 14.5 Oz
- 1 package Frozen Spinach, Defrosted And Drained, 10 Oz
- 1 whole Roasted Red Pepper
- 1 pound Mozzarella Cheese
- 1 cup Parmesan/Romano Cheese
- 1 cup Bread Crumbs
- 1/4 teaspoons Cayenne Pepper
- 1/4 teaspoons Nutmeg
- 2 Tablespoons Butter
- Boil the pasta according to the package instructions.
- Chop all the vegetables, mince or press garlic.
- Cube mozzarella.
- Mix the parmesan/Romano cheese with bread crumbs.
- Preheat oven to 350 degrees.
- Heat the oil over medium heat and then saute mushrooms, onions and garlic.
- When the mushrooms are tender and onion golden, add can of tomatoes, spinach, roasted red pepper, cayenne and nutmeg.
- Cook for 1 minute until all heated through.
- In a big bowl, mix pasta, vegetable mixture and cubed mozarella.
- Butter a 9x13x2 glass dish, sprinkle with half of the parmesan/crumb mixture, cover evenly.
- Add pasta mixture into the dish and then top with the rest of the bread crumbs.
- Bake for 30-40 minutes or until golden.
pasta, olive oil, mushrooms, onion, garlic, tomatoes, frozen spinach, red pepper, mozzarella cheese, parmesanromano cheese, bread crumbs, cayenne pepper, nutmeg, butter
Taken from tastykitchen.com/recipes/main-courses/vegetable-pasta-bake/ (may not work)