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Rotelle With Mozzarella And Olives

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Ingredients
  Extra virgin olive oil 1 Tablespoon
  Finely chopped onion 1 Tablespoon
  Finely chopped carrot 1 Tablespoon
  Finely chopped celery 1 Tablespoon
  Finely chopped garlic 1 1⁄2 Teaspoon
  Salt 1 Pinch
  Canned whole tomatoes 1 1⁄2 Cup (24 tbs) (Italian Style)
  Chopped fresh basil 2 Tablespoon
  Ground black pepper To Taste
  Rotelle 6 Ounce, cooked and drained
  Dried oregano 1⁄2 Teaspoon
  Calamata olives 10 Small, pitted and chopped
  Shredded part skim mozzarella cheese 3 Ounce
Directions

1. Preheat oven to 375°F. Spray an 8" square baking pan with nonstick cooking spray.
2. In medium saucepan, heat oil; add onion, carrot, celery, garlic and salt. Saute over medium-low heat, stirring, 5 minutes.
3. Add tomatoes, crushing with back of spoon; stir in 1 tablespoon of the basil and the black pepper; cook, stirring occasionally, 20 minutes. Stir in pasta, the remaining 1 tablespoon basil, the oregano and olives.
4. Spoon pasta mixture into prepared pan; sprinkle evenly with mozzarella. Cover and bake 10 minutes.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
4

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