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| Baked pasta with garlic bread and roasted brussel sprouts |
This is an easy to make pasta dish and loved by everyone. This is for my dear friend who had asked for this recipe from so long. I fell in love for Italian food through a couple of Italian restaurants and one of the shows on food network : "Everyday Italian". I learned making many of the Italian dishes through this show. I sometimes had to make changes to the recipe to make it 100 % vegetarian, but it worked fine. Also I learned a lot about the Italian culture and places over there. If I get a chance, I will surely love to visit this beautiful country. Here's one of my favourite recipes which I love to make and love to eat. According to me, this is a perfect example of 'comfort food'. Join me in experiencing Italy through this delicious recipe!!!
Ingredients :-
1 large red bell pepper, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch
cubes
1 large red onion, peeled and sliced into 1-inch strips
1 pint grape tomatoes, halved
1 cup baby portabello mushrooms, cut into fourths
3 cups roasted red pepper and garlic sauce (if you can't find
this, use marinara sauce)
1 pound large shells pasta
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
Salt (acc. to taste)
1 tsp black pepper powder divided
1 tbsp dried italian herb mix divided
3-4 tbsp extravirgin olive oil, little extra for greasing the pan
Directions :-
1. Pre-heat oven to 450 F
2. On a baking sheet, toss red bell peppers, zucchini, summer
squash, red onion, salt, black pepper pwd., italian herbs
and olive oil. Roast for about 15 mins. until veggies turn
tender.
3. On a separate baking sheet, toss mushrooms with salt,
pepper pwd., italian herbs and olive oil. Roast them for 15
mins. til tender and all the water gets evaporated.
(We are roasting them in a separate sheet because
mushrooms have a tendency to leave lots of water when
they cook, so we don't want them with other veggies).
4. Meanwhile, bring a large pot of water to a boil on high
heat. Once the water starts bubbling, add a handful of salt
and then add the pasta. Stir it and let it cook for about 6-7
mins. When you bite into the pasta, it should be still hard.
(They will complete the rest of the cooking in the oven).
Drain the pasta in a colander.
5. In a large pan, combine pasta with roasted vegetables,
grape tomatoes, sauce, 3/4 cup mozzarella and 1/4 cup
Parmesan cheeses (mix the rest of the cheeses and keep
them for later).
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Pasta coated nicely with sauce, roasted veggies and cheese
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and all the pasta is coated with sauce. At this point you can
taste your pasta and add salt and pepper if you want.
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| Pasta ready to go into the oven |
7. Grease a 9 x 13 inch pan with oil and pour all the pasta in
it. Top with the remaining cheeses and bake it in the oven
for 20-25 mins. until all the cheese is melted and top is
golden. Enjoy it with garlic bread and roasted brussel
sprouts (recipe follows) on the side.
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| The cheese has melted and pasta is ready to eat! |
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| Buon appetito! |
ROASTED BRUSSEL SPROUTS
Ingredients :-
1 pound brussel sprouts
Salt (acc. to taste)
1/2 tsp black pepper powder
3 tbsp extravirgin olive oil
Directions :-
1. Pre-heat oven to 400 F
2. Cut of the brown ends of the brussel sprouts and pull of
any yellow leaves on the outside. Cut the sprouts into
halves.
3. On a baking sheet, toss brussel sprouts with olive oil, salt
and pepper till they are coated evenly with the seasoning.
Bake them for 30-35 mins. till they are crunchy and
golden on the outside and soft on the inside. (Shake the
pan from time to time to bake the sprouts evenly).
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| Dig in and enjoy!!! |
