Totally Fresh Pasta Bake

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Totally Fresh Pasta Bake

 

1 pound fresh tomatoes (peeled)

2 red bell peppers

2 yellow bell peppers

1/4 pound fresh spinach

1/4 pound either fresh or canned corn*

3 cloves garlic (crushed)

1/4 cup each basil, thyme, oregano (fresh and chopped)

1 package of flat pasta noodles (or fresh)

1/2 pound non-moo cheese (vegan cheese)

1/4 cup red wine

olive oil

salt

 

-prepare pasta according to directions on the

packaging. rinse with cold water and set aside -in a

large sauce pan, add the tomatoes, wine, garlic, and

spices. bring to a boil, then lower heat to simmer

 

-cut and core peppers in halves. place inside-up on a

baking sheet. brush with olive oil and sprinkle with

salt -place prepared peppers in oven. set oven to

BROIL. broil peppers for 5min. or until skins start to

just blacken

 

-grate cheese

 

-rinse and chop spinach

 

-in a large baking pan, layer pasta, sauce, spinach,

corn, peppers, and cheese. should make around three

layers. do not be afraid to layer the vegetables

sparsely. best cooking will occur when they are given

plenty of room in the pan also, the sauce will be a

bit runny, this is good. it will keep the pasta from

drying out

 

Note: be sure to top off the last layer of pasta with

sauce and cheese

 

To Bake:

-cover the prepared pan with foil -preheat oven to

350F -bake with foil on for 45min.

 

-remove foil and continue baking for 15-30min. *be

sure to watch the top layer of noodles.

 

 

 

 

 

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