Hearty Vegetable Pasta Bake
This Hearty Vegetable Pasta Bake recipe is full of flavor from the vegetables, sun dried tomatoes and cheese. This is a great recipe for Lent.
Servings 8 people
- 1 pound cellentani pasta
- 2 T oil from sun dried tomatoes
- 1/2 cup sun dried tomatoes julienned
- 3/4 cup onion chopped
- 1 yellow chopped
- 6 cloves garlic minced
- 24 ounces mild pasta sauce
- 12 ounces sliced gouda cheese
Preheat oven to 350 degrees Fahrenheit. Coat 9 x 13 inch baking dish with non-stick cooking spray. Prepare pasta according to package instructions and leave in strainer with a pat of butter if desired.
Heat oil in the pan the pasta was prepared in. Add tomatoes, onions, pepper and garlic. Cook over medium-high heat until the onions and peppers are tender, about 5 minutes.
Add tomato sauce to pan and stir until the sauce boils. Reduce to low heat and simmer for 5 minutes. Add spinach and stir until it wilts. Add pasta and stir well.
Layer half of pasta mixture in dish. Add half of sliced cheese on top of pasta. Place remaining pasta in the dish and cover with remaining slices of cheese.
Bake for about 10 minutes until the cheese melts.
Calories: 423kcal | Carbohydrates: 56g | Protein: 21g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 826mg | Potassium: 804mg | Fiber: 5g | Sugar: 10g | Vitamin A: 715IU | Vitamin C: 15mg | Calcium: 341mg | Iron: 3mg