Taste of Home
Spicy Veggie Pasta Bake
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
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
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3 cups uncooked spiral pasta
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1 medium yellow summer squash
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1 small zucchini
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1 medium sweet red pepper
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1 medium green pepper
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1 tablespoon olive oil
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1 small red onion, halved and sliced
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1 cup sliced fresh mushrooms
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon crushed red pepper flakes
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1 jar (24 ounces) spicy marinara sauce
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8 ounces fresh mozzarella cheese pearls
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Optional: Grated Parmesan cheese and julienned fresh basil
Directions
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1.
Preheat oven to 375°. Cook pasta according to package directions for al dente; drain.
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2.
Cut squashes and peppers into 1/4-in. julienne strips. In a 12-in. cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add onion, mushrooms and julienned vegetables; cook and stir until crisp-tender, 5-7 minutes. Stir in seasonings. Add marinara sauce and pasta; toss to combine. Top with cheese pearls.
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3.
Transfer to oven; bake, uncovered, until cheese is melted, 10-15 minutes. If desired, sprinkle with Parmesan cheese and basil before serving.
Nutrition Facts
1-1/3 cups (calculated without grated Parmesan cheese): 420 calories, 13g fat (6g saturated fat), 32mg cholesterol, 734mg sodium, 57g carbohydrate (12g sugars, 5g fiber), 17g protein.
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