Since I found myself making my third variation of pasta with zucchini recently, I figured it was finally time to share a recipe. It is super easy and you can use whatever veggies you have on hand or whatever your favorites may be. And again, for picky eaters, you can puree the veggies in a food processor so they get the nutrients without picking through chunks!
Veggie Baked Pasta
You Will Need:
112-oz box penne veggie or whole grain pasta
1 16-oz jar pasta sauce of choice (I like traditional marinara)
1 green bell pepper
(any veggies of choice!)
Shredded cheese of choice
Optional: Italian seasoning and garlic salt
Directions:Preheat oven to 350 F.
Grease a 9x13 baking dish with olive oil. Sprinkle garlic salt and Italian seasoning if desired.
Chop vegetables while pasta is cooking and mix with sauce.
Spread half of drained pasta in dish.
Top with half of sauce mixture and then cover sauce layer with shredded cheese.
Keep an eye on Back Home Again to see this recipe featured. Thank you, Holly!
If you liked this recipe, please show some love to two ladies on my sidebar who are fellow veggie lovers. Their recipes outshine anything I could put on here:
Mary @ Mary Makes Dinner and Cindy @ Vegetarian Mamma! The pics alone should make your mouths water. I'm especially wanting to try Mary's Chinese Cucumber Salad, and Cindy's black bean avocado quesadillas have become an in-home staple of mine! They are the reason I finally gave avocados a second try.
This recipe is also linked up at Coastal Charm.