My husband really enjoys baked pasta dishes. Recently he made the comment that, if it can be done with every other type of pasta, why not spaghetti? I couldn't argue.
As of late I have really enjoyed flexible recipes. Some of you may have noticed how less specific my recipes have gotten. It reflects a couple things. One is that my style of cooking is pretty flexible. I rarely do things the same way each time. The other thing it reflects is my hope that you will not be deterred from trying a recipe just because you are missing one ingredient. Likewise, if you'd rather avoid vegetables for some reason, just leave them out. The point: don't let barriers stop you from making good food for yourself and your family! I really hope you try this recipe out, and that you enjoy it.
- 1 lb dried long pasta (spaghetti, fettuccine, or linguine are all good choices)
- olive oil
- your choice of vegetables, chopped into bite size pieces (I recommend onion, bell pepper, and mushroom)
- 1 regular size jar of pasta sauce
- 1-2 cups shredded mozzarella cheese
- pinch of dried oregano
- Drizzle a little olive oil into a 13x9 baking dish and spread around to coat. Set aside.
- Cook pasta according to package directions.
- While pasta is cooking, heat olive oil in a frying pan over medium heat.
- Add your vegetables and saute until they have softened.
- Add jar of pasta sauce and turn heat down to low.
- Preheat oven to 350 degrees.
- Once pasta is cooked, drain and return to pot.
- Stir in vegetable-sauce mixture to pasta.
- Pour pasta into oiled baking dish. Cover with shredded mozzarella. Sprinkle the dried oregano over top.
- Bake pasta at 350 degrees for 20 minutes.
- After the 20 minutes has passed, turn your oven up to Broil. Broil for 2-3 minutes, watching carefully, until cheese has browned. Remove immediately.
- Let cool for up to five minutes before serving.