Saturday, July 16, 2011

Pasta Bake

I have a really fun recipe for you today, and it's great because you can add to it or subtract from it based on what you have on hand! And, you can make it vegetarian!! I'm linking up to Casey's recipe exchange today:


Ready for the deliciousness to begin? Here we go:

1 lb asparagus (or broccoli, or something green)
1 lb mushrooms (omit in the case of picky eaters! Substitute chicken pieces?)
1 red onion
Tomatoes (we used calampari, but I would recommend cherry tomatoes)
8 oz penne pasta
1 cup mozzarella

1/2 cup extra virgin olive oil
1 cup vegetable stock (or chicken stock)
1 Tbsp dried basil
1 tsp dried thyme
a pinch of garlic powder

Chop the asparagus and the mushrooms into thirds. Chop onion into one inch pieces. Combine with the tomatoes in a 9x13 dish and pour marinade over top. Let it sit for an hour.

Cook pasta according to directions. Add cooked pasta to the marinated veggies and mix carefully in the 9x13 pan. Sprinkle with the mozarella.

Bake at 350 for 25 minutes OR until the asparagus is done enough to your taste.


*Note: The enjoying part is the only part I did besides taking pictures. My husband is the chef around here and this is his yummy recipe!!


  1. Yum...I love easy bakes like this one...and they are so yummy too!!

  2. That looks delicious, definitely going to make something similar with food from my garden as summer progresses.

  3. This looks delicious - and I love the versatility. Another way to eat tomatoes. :)

  4. hey girl! just sent you an email... you won the My Little Sunshine Handmade giveaway! Congrats!

  5. looks so fresh, summery & yummy. i'm going to make this.