I try not to eat my feelings, but sometimes I do and when I do, I want carbs and when I want carbs, I want pasta. Sometimes you just need some pasta and you know what – that’s okay. Don’t feel bad about it because I don’t! Use whole wheat pasta if it makes you feel better.
I’ve been making a version of this since I got to grad school 6 years ago. I normally put bell peppers, mushrooms and onions but you could also add zucchini and eggplant or any combination. In my first year when I was living alone, I would make a big batch of this pasta and eat it for a few days, which made all the school work easier since I didn’t have to cook as much. Now with Pat eating it, we get one dinner and one lunch out of it.
Cheesy baked veggie pasta
Prep-time: 20 minutes
Cook-time: 40 total minutes
1 yellow onion, diced
4 cloves garlic, minced
1 red pepper, cut into thin, short strips
1 yellow pepper, cut into thin, short strips
8oz package mushrooms
2 tsp Italian seasoning
1 tsp red pepper flakes (optional)
Salt and pepper
14.5oz can diced tomatoes
15oz can tomato sauce (tomato puree)
1 pound penne or ziti pasta
2 cups shredded mozzarella cheese
Pre-heat the oven to 400 degrees.
Cook the pasta in boiling, salted water until very al dente. Drain and set aside.
Heat some olive oil in a large Dutch oven and add the onion, cooking for about 7 minutes. Add the garlic, cooking for another minute. Add the peppers and mushrooms, stirring and cooking for about 4 more minutes. Add the seasonings and mix. Pour in the tomatoes and tomato sauce. Stir in the pasta, coating the noodles. Transfer to a large baking dish and top with mozzarella cheese and some parmesan cheese if desired.
Bake at 400 until the cheese starts to brown and the sauce is bubbling, about 20 minutes.
Serve with more parmesan cheese on top.