Jumbled Pasta Bake
Ingredients
- 1 pkg (340 g) Whole Wheat Noodles
- Tomato Sauce:
- 2 tbsp (30 mL) olive oil
- 1 onion, chopped
- 1 cloves garlic, finely chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 (28 oz can 796 mL) crushed plum tomatoes with juices
- 2 zucchinis, thinly sliced
- 2 red peppers, chopped
- 1 cup (250 mL) mushrooms, sliced
- 1 tsp (5 mL) each dried basil and dried oregano
- 1/4 tsp (1 mL) red pepper flakes (optional)
- 2 tbsp (30 mL) Robin Hood® All Purpose Flour
- 1 can (354 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 2 cups (500 mL) Part Skim shredded Mozzarella cheese, divided
- 1/2 cup (125 mL) Parmesan cheese, grated
Directions
Step 1:
Preheat oven to 350ºF (180ºC). Grease a 9” x 13” (3 L) baking dish.
Step 2:
Cook noodles according to package directions. Drain well.
Sauce:
Step 3:
Heat olive oil in a large deep skillet or large pot. Cook onions, garlic, carrot and celery until softened, about 3-5 minutes. Add tomatoes with juice and bring to a boil, lower heat and stir until starting to thicken.
Step 4:
Add next 6 ingredients and cook for 3 minutes, stirring occasionally. Stir in evaporated milk, cook until thickened, about 2-3 minutes, stirring constantly.
Step 5:
Combine cooked noodles, vegetable sauce and 1 cup (250 mL) Mozzarella cheese. Place in prepared baking dish. Sprinkle with remaining cheeses. Cover with foil and bake in preheated oven 30 minutes. Remove foil and continue baking for 20-30 minutes longer until golden. Let sit 10 minutes before serving.
Tips
Serve with a side salad.
Use store bought pasta sauce to save time. Just omit the directions for making the sauce and continue from there.