This is an easy lasagna-like dish. You can use a sauce that is meatless (as in this recipe) or brown some ground beef, turkey or chicken to add to the sauce. Use wholewheat penne (or rotini or fusilli) for fuller flavour and nutritional value. This recipe makes about 4 servings, but can be easily doubled (just use a 13" x 9" baking dish instead of the smaller one used in this recipe).Ingredients:
2 cups (uncooked) whole wheat penne, rotini, or fusilli pasta
1 cup medium salsa
1 cup meatless spaghetti sauce (use good quality sauce in from a jar)
1 each red & yellow pepper, cleaned and diced
1 small onion, peeled and diced
2 garlic cloves, minced
2 tbsps extra virgin olive oil
1/2 tsp dried hot chili peppers (or more if you like things hot!)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp chopped fresh basil (or 1 tsp dried)
1/2 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan or romano cheese
Directions:
1. In a medium sized pot of boiling water, add pasta and cook over high heat until al dente, about 7 minutes. Drain, rinse under cold water and drain well.
2. Toss peppers, onions and garlic with oil. Sautee in a skillet over medium high heat until soft.
3. Preheat oven to 375F. Combine all ingredients, except 1/4 cup of the parmesan, in a large bowl. Transfer to a greased 8" x 6" glass baking dish. Sprinkle remaining parmesaan on top. (If making ahead, you can cover and refrigerate for one day at this point. Bring to room temperature before cooking). Cover & bake in oven for 30 minutes. Uncover and bake for another 10 minutes or until hot and bubbly throughout. Serve with a green side salad for a complete meal.
