Go-To Weeknight Baked Pasta

baked pasta

Baked Pasta

This is my number one go-to weeknight meal for when I really don't feel like cooking. I make this in individual baking dishes so that it can be customized to each person's taste. The recipe below is for a single serving, but can be multiplied to accommodate any number of servings.
Servings: 1

Ingredients

  • 3/4 cups dried high-fiber white penne pasta*
  • 1 1/4 cups of pasta sauce
  • 1 pinch oregano
  • 1 pinch marjoram
  • 1 pinch of crushed red pepper flakes optional
  • 2-3 tablespoons of shredded mozzarella provolone, or parmesan cheese
  • salt and pepper to taste
  • Any combination of the following-
  • fresh basil torn
  • fresh spinach
  • minced red onion
  • minced fennel
  • minced zucchini
  • cherry tomatoes
  • chopped artichoke hearts
  • kalamata olives
  • sundried tomatos
  • roasted red peppers
  • veggie meatballs**
  • sliced veggie Italian sausage

Instructions

  • Preheat oven to 350 degrees.
  • Bring a pan of salted water to a boil and add pasta.
  • Cook pasta at a rolling boil for approximately half the time recommended on the package (usually ~5 minutes).
  • While pasta is cooking combine pasta sauce, spices, salt and pepper, and additional ingredients in an individual-sized, oven-safe casserole dish.
  • Drain pasta and combine with sauce mixture.
  • Top with cheese and a sprinkle of salt and bake at 350 for 30 minutes.
  • Remove from oven and serve.

Notes

*Ronzoni Smart Taste is the brand that I prefer
**Trader Joes and Nate's both have excellent veggie meatballs

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