Easy Mushroom Pasta Bake
Now that the warmer weather is here, I have to admit that I am slowly moving away from my favorite winter comfort meals. I do love my cheesy, and meaty meals, but fresher, and lighter dishes are the way to go. I want to be healthier, and look better which requires some effort on my part. By adding veggies into my family’s favorite meals, I have been making better choices for meals for my family without the flavor sacrifice.
Who doesn’t love a cheesy pasta bake? I know we do but to make things more fresh I decided to swap out the pound or so of cheese and meat I typically use with fresh, organic veggies. I sauteed them with a little EVOO and some spices to add some extra flavor, and used fresh basil so that my dish was not bland. There is nothing worse than bland veggies and pasta!
However, the sauce is what can make or break a dish like this mushroom pasta bake. If you get one that is too watery or lackluster it can easily defeat the fresh tastes. Thankfully, I was pleasantly pleased with the new Ragu Homestyle Sauce I tried in Thick & Hearty Mushroom. This sauce is so good that it actually reminded me of my own homemade vegetable pasta sauce I make yearly. I am currently out, and will not be making another bath until August when my tomatoes are ripe off the vine. Luckily, Ragu Homestyle is the perfect choice that I actually like.
If you like thick, hearty, and robust pasta sauces you will love Ragu Homestyle. It is the perfect chunkiness and full of roasted flavor and flair. It is about $3 a jar and worth every penny because it is actually good. I am so picky with pasta sauces, but this one is a keeper.
Since most of you will soon have access to fresh veggies from farmer’s markets, and gardens, I thought this recipe would be perfect!
- 1 small package of organic mushrooms, sliced
- 1 cup of organic cherry tomatoes, halved
- 1 small red bell pepper, chopped
- 1 small red onion, diced
- 1 10-12 ounce package of penne
- 1 jar of Ragu Homestyle Thick & Hearty Mushroom
- 1/2 cup Parmesan cheese
- 8 fresh basil leaves
- 2 tablespoons olive oil
- Steak seasoning- as needed: It seasons the veggies perfectly and has all the spices I love in one tiny jar
Heat a medium/large skillet with olive oil and add your veggies, spice them generously, and cook them for about 6 minutes or until they are tender; set aside.
Place pasta into a casserole dish and then top it with your sauteed veggies
Finish with sauce, cheese, and garnish with fresh basil leaves before baking for 15 minutes on 350
Serve this easy mushroom pasta bake dish with a salad, and garlic bread if desired.
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