Fully Loaded Veggie Pasta Bake Recipe

Ingredients

• 1 Tbsp Extra Virgin Olive Oil
• 8 oz whole mushrooms; quartered
• 1 medium zucchini; sliced and quartered
• 4 leaves curly green kale; stem removed and roughly chopped
• 1 jar Tomato Basil Pasta Sauce
• 2 tsp minced garlic
• 1 4.25 oz can chopped black olives
• 1 package Penne Pasta
• 15 oz container part skim Ricotta
• 1 cup finely grated Pecorino cheese
• 1 cup finely grated Parmesan Regiano cheese
• Basil to garnish

Directions

• Preheat oven to 350 degrees.
• Heat olive oil. Make sure pan is big enough to hold sauce.
• Add mushrooms, zucchini, and kale.
• Cook until just tender.
• Add pasta sauce, garlic, and black olives and bring to a boil.
• Turn heat down and simmer, stirring occasionally.
• While sauce simmers, cook pasta according to package directions.
• Drain pasta and combine it in a bowl with the Ricotta and Pecorino.
• Stir carefully until well combined. (Be careful not to mash the noodles)
• Pour half of the pasta sauce mixture into a 9x13 baking dish covering the entire bottom.
• Carefully spread pasta and cheese mixture into the baking dish.
• Top with remaining sauce.
• Bake for 20-25 minutes.
• Remove from oven and top with Parmesan.
• Bake for 3-5 more minutes until cheese is melted.
• Remove from oven and top with chopped basil.
• Serve.

Photos and original recipe here.

bon appetit