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Baked Vegetarian Bolognese Pasta

Ingredients
  Cooked brown rice/Penne pasta 4 Cup (64 tbs)
  Olive oil 1 Tablespoon
  Grape 1 Tablespoon
  Onion 1 1⁄2 Cup (24 tbs)
  Sweet pepper 1 Large, diced
  Portobello mushrooms 3 , diced
  Fresh garlic 2 , minced
  Fresh oregano 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Chili flakes 1 Teaspoon
  Organic crushed tomatoes 28 Ounce (Eden)
  Spinach 2 Cup (32 tbs), chopped
  Cheddar cheese bricks 1⁄2
  Mozzarella cheese 1⁄2 , shredded
Directions

GETTING READY
1. Preheat oven to 350 degree F.

MAKING
2. Heat both the oils in a skillet or pan.
3. Add onions, and cook on medium heat for 10 minutes, or until onions are soft and sweet.
4. Add peppers, mushroom, and garlic and cook for 5 minutes
5. Add salt and pepper, oregano, and chili flakes and cook for 2 minutes.
6. Add tomatoes and simmer for 10 minutes.
7. Add spinach and cook for 2 minutes.
8. Add cooked pasta to the pan and mix well.
9. Pour into a casserole dish and top with the shredded cheeses.
10. Bake for 45 minutes on the upper rack of the preheated oven or until the cheese melts and is lightly browned in specs.

SERVING
11. Enjoy hot, straight out of the oven.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Restriction: 
Vegetarian
Ingredient: 
Portobello Mushroom
Interest: 
Gourmet, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4
Who said Bolognese has to have meat? Watch this video in which Holistic Chef Charles Crouch gives you tips on how to make a Vegetarian Bolognese Pasta Bake in which the meat is substituted with delicious Portobello mushrooms. This makes for one easy casserole that can be frozen and removed on days when you do not feel like cooking or when you have unexpected guests over for dinner and no time to prepare.

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