It has been a couple weeks since I have acknowledged a Meatless Monday. So it’s about time I do. It Feels like a pasta night to me. How about some roasted vegetables with baked penne pasta?
16 oz. penne pasta
1 Onion sliced
3 cloves of Garlic minced
1 package of mushrooms ( such as baby bellas) or portabellas cut into 1 inch pieces.
2 Medium Zucchini diced
1 cup grape or cherry tomatoes
1 head of broccoli
About 1 cup of mozzarella cheese
1 TBS olive Oil
Salt and Pepper
1 Jar of pasta sauce ( or homemade pasta sauce )
Preheat oven to 450 degrees.
After preparing vegetables, place them together in a large bowl. Drizzle 1 TBS of olive oil over vegetables or until all are lightly coated. Season with Salt and pepper.
Spray a large baking pan with pam or coat with olive oil. Place vegetables in pan and roast for approximately 15 minutes or until veggies are soft and tender.
Meanwhile, cook pasta according to package. Make sure pasta is not overcooked because it will cook more when put in the oven.
When vegetables are tender take out of oven and place aside.
Place cooked pasta in another baking dish and toss with pasta sauce. Layer vegetables on top and repeat as necessary. ( Kind of like lasagna ).
Top with cheese and Italian seasoning. Bake until cheese is melted. Serve and enjoy.