I did something good. Like really good. And it was easy too so it made it that much better. I made this baked pasta dish with pesto and veggies and cheese and goodness in abundance. I got the inspiration from here but subbed in some other ingredients to fit Jon and I’s taste and it turned out so well I can’t wait to make it again. Lets begin shall we:
-3/4 lb- 1 lb angel hair pasta
-1/4 cup olive oil
-1/4 cup pesto
-1 Tbsp Italian seasoning
-1 Tsp dill
-1 Tsp crushed red pepper (or however much kick you like)
-1/2 container of mushrooms, sliced
-1/2 onion diced
-1/3 cup oil-packed sun dried tomatoes, drained of oil
-3 red bell peppers, sliced
-8-10 oz mozzarella cheese, shredded
-freshly chopped basil and grated parmesan for topping
Preheat oven to 375 degrees F and bring a large pot of water to boil. Boil pasta to al dente and drain well.
While pasta is cooking, slice your mushrooms and peppers and dice your onions (SLICE AND DICE–name that reference)
To your baking dish (I used an 11″ gratin dish that worked great, or a 9 X 13 of course) add the oil, pesto and seasonings to coat the bottom of the dish.
Add your pasta and chopped veggies and sun dried tomatoes and toss to coat with the oil and pesto.
Add 3/4 of the shredded mozzarella on top and then add the peppers on top, followed by the rest of the cheese.
Bake for 45 minutes or until peppers have cooked down.
Top with parmesan and fresh basil and enjoy!
Hope this makes for an easy weeknight dinner that all will enjoy!