Mediterranean Vegetable Casserole
Mediterranean Vegetable Casserole is an impressive dinner. Made with 2 c. hodgson mills veggie bows, dry, 1 tbsp. vegetable oil, 1 medium onion, finely chopped, 1 clove garlic, minced and 1 small zucchini, thin round slices, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Prepare pasta according to package, drain.
While pasta is cooking, grease a 2 quart oven proof baking dish.
Heat oil in a large skillet.
Add onion, garlic, zucchini and bell peppers. Saute over medium heat until tender.
Add black pepper, oregano and stewed tomatoes.
Cover, reduce heat and simmer for five minutes. Uncover and cook an additional 2 to 3 minutes to reduce liquid. Transfer half of the tomato sauce to prepared dish.
Top with half of the cooked pasta and half of the ricotta cheese.
Repeat layers and top with parmesan cheese.
Preheat oven to 350 degrees.
Bake for 25 to 30 minutes, until heated through.
Serves 6 to 8 people.
π· Perfect Pairings
Complete your meal with these
/970153-eeb17c04eaf04b90935503aeaebc5d40.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment