"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vegetarian Pasta Bake Recipe

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This recipe for Vegetarian Pasta Bake, by , is from Prism Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Schulte
Added: Monday, June 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 large jars of pasta sauce (I use one vodka and one marinara)
1 15 oz can crushed tomatoes
1 fresh zucchini sliced thick and cut into quarters
1 small package of baby portabella mushrooms quartered
1 fresh red bell pepper cut in bite-sized pieces
1 bunch of green onions chopped
1 tsp. crushed red pepper flakes
1 tbsp. Italian seasoning
1 tsp. fresh ground pepper
Kosher or sea salt to taste

Directions:
Directions:
Start by cooking a box of whole wheat penne pasta al dente according to package directions. Drain and place in a large mixing bowl. Add to the pasta all ingredients listed above and pour into a large casserole dish taking care to scrape the sauce from the sides and include. Sprinkle on package of fresh parmesan cheese atop and bake covered with foil at 350 for 30 minutes. Remove foil and continue to bake until cheese is melted and slightly golden (about 15 more minutes)- but do not overcook as cheese will harden. If assembled a day ahead, cook for 45 minutes initially since it will be cold.

Number Of Servings:
Number Of Servings:
Serves a large group

 

 

 

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