Loaded Veggie Cheesy Pasta Bake
Delicious! This is a family favorite for a meatless dish. I like to add mushrooms, sauteed with the onions and garlic. Tinkyada is my favorite brand of gluten-free pasta. Look for it at your grocery store.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 box | penne pasta whole wheat or gluten-free |
| 1 jar | organic marinara sauce |
| 1 teaspoon | extra virgin olive oil |
| 6 ounces | baby spinach leaves |
| 1 | onion, chopped |
| 3 cloves | garlic, minced |
| 2 | bell peppers (any color), chopped |
| 3 cups | water |
| 1/8 teaspoon | red pepper flakes |
| 1/4 teaspoon | oregano |
| 1/8 teaspoon | salt |
| 1/8 teaspoon | black pepper |
| 3/4 cup | freshly grated mozzarella cheese |
| parsley, chopped for garnish | |
Directions:
1. In a large skillet or pot, add olive oil, onions, and garlic and saute over medium heat for 2 minutes. Add chopped bell peppers, and saute for 2-3 more minutes. Sprinkle red pepper flakes, oregano, salt and pepper over the vegetables, stir.
2. Add the entire jar of Marinara sauce, water, and penne; stir to combine. Bring the liquid up to a boil, reduce heat to a simmer, then cover. Cook for 12-15 minutes, or until al dente, stirring occasionally throughout.
3. Preheat broiler on high.
4. Add baby spinach leaves, cover and let steam for 1 minutes, then stir into the pasta.
5. Sprinkle cheese over the top of the pasta, place under the broiler and cook for 1-2 minutes, or until cheese is melted, browning and bubbly. Remove, sprinkle top with chopped parsley.
6. Serve immediately.
Source: domesticsuperhero.com
