Totally Fresh Pasta Bake
1 pound fresh tomatoes (peeled)
2 red bell peppers
2 yellow bell peppers
1/4 pound fresh spinach
1/4 pound either fresh or canned corn*
3 cloves garlic (crushed)
1/4 cup each basil, thyme, oregano (fresh and chopped)
1 package of flat pasta noodles (or fresh)
1/2 pound non-moo cheese (vegan cheese)
1/4 cup red wine
*the fresh corn tastes the best, but its very hard to get off the cobb pre-cooked!
-prepare pasta according to directions on the packaging. rinse with cold water and set aside
-in a large sauce pan, add the tomatoes, vegan wine, garlic, and spices. bring to a boil, then lower heat to simmer
-cut and core peppers in halves. place inside-up on a baking sheet. brush with olive oil and sprinkle with salt
-place prepared peppers in oven. set oven to BROIL. broil peppers for 5min. or untill skins start to just blacken
-rinse and chop spinach
-in a large baking pan, layer pasta, sauce, spinach, corn, peppers, and cheese. should make around three layers. do not be afraid to layer the vegetables sparsely. best cooking will occur when they are given plenty of room in the pan also, the sauce will be a bit runny, this is good. it will keep the pasta from drying out
Note: be sure to top off the last layer of pasta with sauce and cheese. if 1/2 pound of cheese is not enough for your taste, go ahead and add more!
-cover the prepared pan with foil
-preheat oven to 350F
-bake with foil on for 45min.
-remove foil and continue baking for 15-30min. *be sure to watch the top layer of noodles. don't let them burn
-remove from oven and enjoy!
Remember, really good cooking is simple cooking. I encourage all to take what you like, and leave the rest. Some tomatoes, veggies, and a few spices make the best sauce. Go too crazy, and all your sauces will taste the same. Peace!
-sister to a totally veggie