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Meatless Pasta Bake
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Ingredients: | |
1 can | tomato paste, (369 ml/ 13 fl oz) |
1 can | whole peeled tomatoes, (796 ml/ 28 fl oz) |
1 can | Pasta Sauce, I used Hunt’s Roasted Garlic and Herb (680 ml) |
1 box | or bag rigatoni noodles, (454 G) |
4 cups | mozzarella cheese, shredded |
1/2 | white onion, diced |
4 cloves | garlic, pressed |
4 | shallots, diced |
1 tablespoon | basil |
1 tablespoon | oregano |
1 tablespoon | garlic powder |
1 teaspoon | chili powder |
1 dash | salt |
Directions:
Preheat oven to 400 degrees.
Bring a large pot of water to a full boil.
In a medium saucepan add your tomato paste, whole peeled tomatoes, pasta sauce, and spices. Cook and stir on low heat while you cook everything else.
In a non stick pan saute your onions and shallots in a touch of oil. Do this over medium to low heat until they start to brown. Takes a good ten-ish minutes. Once it’s almost done add your garlic. Cook for another 2-ish minutes or so.
Now add this to your sauce.
Once water boils add your noodles. Cook for about 8-ish minutes or until they are al dente.
Remove and drain noodles but don’t rinse.
Line a casserole dish with parchment. Makes clean up easier.
Pour your noodles into the casserole dish.
Now pour your sauce over top and stir it up.
Now toss your shredded mozzarella over top.
Place in the oven and cook for about 10-ish minutes, or until the top is golden brown.
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