Cheesy Pasta Bake.
You know those days when all you want is some warm, gooey, cheesy, comfort food? For the last three days, that is all I have wanted. Probably because it's about 32 degrees outside and I'm cold! To fulfill my need I went back to my trusty "favorites" file (aka Pinterest board) to look for inspiration. This Creamy Caprese Pasta dish jumped out at me. I headed to Trader Joe's and realized two things: 1. I really needed some more veggies in my life, and 2. I didn't really have the time to stay completely true to the recipe. I re-worked it and ... oh. my. god. It completely hit the spot and the left-overs are even better! I promise you will love it.
Note: I didn't actually make this because homework took over
but Colin jumped right in and followed my directions to a T.
(Love him)
Ingredients:
- 1 lb. whole wheat pasta (I used fusilli but penne is great too)
- 1 jar of your favorite vodka sauce
- 6 oz. fresh mozzarella cut into cubes
- 1 pint of grape tomatoes, halved
- 10 oz. mushrooms (I used baby bella)
- 1 orange bell pepper, diced
- 1 bunch of fresh basil leaves, cut into strips
- Parmesan cheese
Steps:
- Preheat oven to 350 degrees F
- Boil water and cook pasta according to directions
- When pasta is done cooking, drain and keep in pot
- Add in mozzarella, veggies, and basil
- Add vodka sauce to your liking (we used the entire jar but you can use less)
- Mix everything and pour mixture into a large pre-sprayed baking dish
- Bake for 25 minutes, or until cheese is golden and bubbly - 5 minutes before it is done, sprinkle parmesan cheese on top
*** Serves 6
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