Pasta Bake With Vodka Sauce
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 2 cups dry pasta
- 1⁄2 tablespoon olive oil
- 1 garlic clove, chopped
- 1⁄2 cup green bell pepper, chopped
- 1⁄2 cup sliced mushrooms
- 1⁄2 cup fresh tomato, diced
- 2 tablespoons fresh parsley, chopped, divided
- 1 cup vodka sauce
- 1 1⁄2 cups lowfat mozzarella cheese, divided
directions
- Preheat oven to 375 degrees.
- Boil pasta in hot water until just underdone (two minutes or so less than the instructions on the box).
- While the pasta is cooking, heat oil and garlic in a saucepan over medium heat.
- Add peppers and mushrooms to the saucepan and sautee until just tender (about 5-7 minutes).
- Drain pasta.
- In a medium sized mixing bowl, mix sautéed vegetables, fresh tomatoes, 1 Tablespoon fresh parsley
- Add vodka tomato sauce and 1 cup of the low fat Mozzarella cheese and mix well.
- Pour the mixture into a baking dish. I use a 9" X 5" bread pan.
- Sprinkle the remaining 1/2 cup of Mozzarella cheese and the remaining Tablespoon of Parsley over the top of the pasta.
- Bake at 375 degrees for ten minutes or until the cheese on top is brown and bubbly.
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Reviews
-
This is an awesome recipe. My wife told me one night we were having this dish and I, being the carnivore I am, was immediately apprehensive. Not that I dislike either Pasta or vegetables, but I am of the older mindset that the meal is not complete without a nice hunk of meat. Using baby portabella mushrooms really make up for the lack of a true protein. They are fleshy and mix in with the vodka sauce and mozzarella extremely well. I suggest every wife make this for her meat loving husband.