Recipe for Week #2 (Vegetarian Version)

Baked Pasta

Ingredients

1 box (approximately 1 pound) whole wheat penne pasta

1 Tbsp. olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 green bell pepper, seeded & chopped

1 can (14 oz.) diced tomatoes with juice

1 small can chopped black olives

2 eggs, beaten

3 Tbsp. chopped fresh basil (or 1 Tbsp. dried)

1 jar Spaghetti Sauce

Parmesan Cheese (to grate on top)

Instructions

Cook the pasta in boiling water until almost tender, but not fully cooked (about 8 minutes).

Heat the olive oil in a pot.  Add the onion and garlic.  Saute for two minutes while stirring constantly.  Add the bell pepper, tomatoes, and olives.  Cook for 5 minutes.  Then add the spaghetti sauce.  Cook until heated. 

Turn the heat off.  Add the pasta, eggs and basil to the mixture.  Stir together.

Lightly grease a casserole pan.  Pour the pasta mixture into the pan.  Grate some fresh Parmesan Cheese all over the top.  Cover with aluminum foil.

Bake in the oven at 350 degrees for about 25 minutes.  Have extra Parmesan Cheese available for people to put on the top of their serving (if desired).

 

Serve with your family’s favorite green salad.