Spicy Veggie Pasta Bake
My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota
Ingredients
- 3 cups uncooked spiral pasta
- 1 medium yellow summer squash
- 1 small zucchini
- 1 medium sweet red pepper
- 1 medium green pepper
- 1 tablespoon olive oil
- 1 small red onion, halved and sliced
- 1 cup sliced fresh mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 jar (24 ounces) spicy marinara sauce
- 8 ounces fresh mozzarella cheese pearls
- Grated Parmesan cheese and julienned fresh basil, optional
Reviews
Perfect as is! Just make sure veggies aren't over or undercooked.
We love recipes with veggies. This was good. However, I don't like "hot spicey food" so I left out the crushed red pepper and used my own sauce. Had it for more than one day. Tasted better the second day. Thanks.
This was fanominal. I loved all the veggies and the melty cheese. It was even better the next day.
This is is an excellent and easy dish that comes together quickly and really satisfies the hungry eaters in my house (all 2 of us!).I don't care for marinara sauce from a jar, so I whipped up a batch of my own while the pasta was cooking and used that instead. I also added the mushrooms with the pasta and sauce just before baking, as I prefer a little firmer texture to them. Finally, I didn't have mozzarella pearls, so I used shredded instead. The result was a great dish. Of course, we had leftovers, and it was even better the second day! Simple, deliciuos, one of those recipes you'll return to time and again!