My mom is the one who deserves credit for finding this recipe. She was looking for vegetarian options and decided to try this one out. It turns out this is a delicious pasta dish that meat lovers and vegetarians will both be happy to eat. I consider this a main course. It's filling without making you feel overly full. Great for a summer night and full of flavor.
8 ounces cremini mushrooms
1 cup broccoli floret
1 cup spinach, fresh leaf, tightly packed
2 red bell peppers, julienned
1 large onion, chopped
1 cup mozzarella cheese, shredded
1 cup tomato sauce
2/3 pound pasta
1/3 cup Parmesan cheese, grated
3 tablespoons herbes de provence
2 tablespoons extra virgin olive oil
1 tablespoon salt
1/2 tablespoon pepper
Preheat your oven to 450F/230C.On your baking sheet combine the mushrooms, broccoli, spinach, peppers and onion. Drizzle with 1 tablespoon olive oil and and sprinkle with salt, pepper and herbes de provence.Bake vegetables for 10 minutes.
In the meantime, bring a pot of salted water to boil and coo the pasta until al dente. In a casserole dish combine the pasta, mozzarella, vegetables and sauce. Drizzle with 2 tablespoons of olive oil and sprinkle with Parmesan cheese. Bake at 450F for 20 minutes.Pin It Now!