Super Tasty Hybrid Two Dish Veggie Pasta Bake, One Vegetarian Pan and One with Meatballs
About this episode
Julie Hoag shares a recipe for a hybrid veggie pasta bake that caters to both vegetarian and meat-eating diets.
Season 4, Episode 14: Super Tasty Hybrid Two Dish Veggie Pasta Bake, One Vegetarian Pan and One with Meatballs. This recipe is easy and super tasty! Even my new daughter-in-law-to-be says so! She's a vegetarian like me! Do you cook for more than one diet in your home? If you do, this is one example of how I do it so I don't end up being a short order cook. Plan it ahead and split it before adding in the meat. Ingredients: 16 oz penne pasta Two 28 oz. jars of marinara sauce One 28 oz. can of crushed tomatoes One 22 oz bag of frozen meatballs, cooked according to the package instructions 4 cups shredded mozzarella cheese, divided 3/4 c. grated Parmesan cheese, divided 2 small cartons fresh Bella mushrooms, sliced 1 zucchini, chopped 1 medium onion, chopped 1 red bell pepper, chopped 3 Tbsp. olive oil 2 Tbsp. Italian seasoning mix 2 big handfuls of fresh baby spinach sea salt and black pepper sprinkled to taste Directions: Preheat oven to 375 degrees. Chop and saute onions, red pepper, and zucchini in 1-1 1/2 Tbsp. olive oil in a frying pan. Cook meatballs according to package instructions. Set aside. Cook pasta to al dente directions on the pasta package. Drain. Combie sauted…
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