Thursday, June 16, 2011

In the Kitchen With Jason: Pasta Bake

If any of you know us at all, you know that we love cheesy noodly saucy goodness. And this recipe has all of it. On top of that, this recipe is easy and can be prepped the day before.

  • 1 pound noodles
  • 1 medium onion
  • 3 cloves garlic
  • 1 pound of other veggies (We use bell peppers and mushrooms, but spinach, zucchini, yellow squash, eggplant, and many others would work)
  • 1 jar sketty sauce
  • 8 oz. shredded mozzarella cheese (divided)
  • 1/4 cup grated Parmesan cheese
  • Whatever spices you add to tomato sauced noodle dishes (We like oregano, basil, and parsley)


Cook the noodles as directed by the package. Cook the veggies in a large frying pan with a little bit of EVOO until they are at your desired doneness (3-5 minutes). Mix all ingredients except a bit of the mozzarella cheese in a large mixing bowl. Transfer to a 13 x 9 baking dish. Sprinkle the remaining mozzarella on top of the mixture.

Now you have two choices:
  1. Bake for 20-25 minutes at 375 F
  2. Cover and store in your fridge. When you want to cook, bake at 375 F for 30-35 minutes.
Please enjoy responsibly as you could end up eating the whole thing in one night if you are not careful.

-Chef Jason

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