Lyzzie’s Baked Vegetarian Pasta
Angelique Eliopoulos
ingredients
- 1 medium to large eggplant peeled and chopped in to strips
- 8 roma tomatos cut in half and then each half quartered
- 3 assorted bell peppers thinly sliced
- 2 pints baby portebella mushrooms stems, and caps cut in halves
- 2 small to medium zuchinni peeled and chopped
- 1 large onion peeled and chopped
- 2 26 ounce jars burgandy wine marinara sauce
- 1 cup of you favorite red wine or merlot
- 1/2 cup extra virgin olive oil
- 2 cups mozzerella shredded
- 1 lb pasta of your choice
- ground sea salt & pepper to taste
directions
- 1
Preheat oven to 400 degrees
- 2
Fill a large pot 3/4 full of water for boiling noodles. Put it on the back burner to heat.
- 3
Heat another large pot with 1/4 c. olive oil saute onion, bell pepper & zuchinni set aside
- 4
put remaining 1/4 olive oil in pot and saute eggplant and mushrooms put in a large bowl with other saute`d vegtables add chopped tomato’s & mix.
- 5
simmer marinara sauce in a large sauce pan add merlot
- 6
boil noodle’s 1/3 of the directed minutes and drain
- 7
Add saute`d vegtables to sauce
- 8
get out a roasting pan (a cassarole dish will not be large enough) spread 1/3 of sauce mixtre on the bottom of the pan.
- 9
pour in drained noodles
- 10
add remaining sauce and cover with mozzerella cheese
- 11
Bake in oven for 20-25 mins
- 12
pull out let set for 5mins and serve
Source: TasteBook
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