vegetarian Archives - Brock Design Group

Brock Designs, Portland OR. Interior Design Company

With this week being all about creativity, a great way to extend your creative hand is at the dinner table. See what you think about this yummy Veggie Pasta Bake dish, a creative switch from the spaghetti standby.

Images and recipe via Polwig

Grocery List:

1lb of Elbow Macaroni Pasta (or other small tube pasta such as penne)

2Tbs of Olive Oil

1/2lb of Mushrooms (best for this recipe are Button, Cremini and Portabella)

1 Onion

3 Garlic Cloves

1 14.5oz can of Diced Tomatoes

1 10oz package of frozen Spinach (thawed with water and squeezed out)

1 Roasted Red Pepper

1 cup Bread Crumbs

1 cup of Parmesan/Romano Cheese

2Tbs of Butter

1lb of Mozzarella Cheese

1.4tsp of Nutmeg

1/4 tsp of Cayenne Pepper

Boil the pasta until al dente at the same time preheat your oven to 350 F.

Peel and mince the garlic. Remember to give the garlic cloves a good wack with the side of the knife to make peeling easier.

Chop up the roasted red pepper.

Wash off and dice up the assorted mushrooms.

Heat the oil over medium heat.

Throw in the mushrooms, onions and garlic.

While the mushroom mix is cooking, cut up the mozzarella cheese in to cubes……Are you hungry yet?

Mix one cup of the Parmesan/Romano cheese with one cup of bread crumbs. This will make the top and bottom crust of the casserole.

Butter a 9×12 baking dish and sprinkle half of the bread crumb/cheese mix on the bottom. Move the dish around to spread the mixture evenly.

Now back to the mushroom mixture! Once the mushrooms are tender and the onions are golden, stir in the can of tomatoes, spinach, cayenne and nutmeg. Stir in the roasted red pepper.