Thank goodness for those quick and easy pasta dinners using whatever is left over in my refrigerator. I cooked pasta, added tomato sauce and leftover roasted veggies from the night before, and combined them with some fresh basil, asiago and mozzarella cheese. I placed everything in the oven and 20 minutes later a meatless dinner was served. Feel free to substitute my vegetable choices for your favorites.
If you want to have this meal ready in 20 minutes like I did, you need to roast the vegetables and make the tomato sauce the day before or use your favorite store bought sauce.
- 1/2 pound of tubular pasta, penne or ziti
- 2 cups tomato sauce
- 1/2 cups mozzarella cheese
- 1/4 cup Asiago cheese
- Fresh basil
- 2 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large red onion, sliced
- 2 cups broccoli florets
- 1 cup fresh corn kernels
- Olive oil for roasting the vegetables
- Salt and Pepper, to taste
- 3 Tbs. extra-virgin olive oil
- 1/2 cup minced mixed fresh thyme, basil, and oregano
- 1/4 teaspoon red pepper flakes
- Vegetables: Pre-heated the oven to 350° F.
- Line a baking sheet with parchment paper. Place the sliced vegetables on the baking sheet and drizzle with the olive oil. Add the herbs and season with salt and pepper.
- Place in the oven and bake for 35 minutes or until the vegetables are cooked. Let it cool.
- Bring a large pot of water to a boil and salt the water. Add pasta and cook the pasta to al dente.
- Preheat your oven to 400 degrees F.
- rain pasta and add it to a casserole dish. Add tomato, mozzarella cheese and grated Asiago.
- Stir and add the roasted veggies over the pasta, as much as you like.
- Add some mozzarella cheese over the pasta. Add a final sprinkle of Asiago. Bake until top is golden and cheese melts, about 20 minutes.