Vegetable Pasta Bake
This is one of my quick, easy, favorite go to dinners that serves just as well as a left over lunch as it does right away. You can be creative with the vegetables you use to make it your own. Here’s what I did!
1 lb. Shrimp (cooked)
2 T Olive oil
2 C. Mozzarella cheese
1/2 box Pasta of your choice
1 small Eggplant (cubed)
4 oz. Goat cheese
Pasta sauce (recipe is in sauces)
1/4 c. Kalamata olives (chopped)
Pre-heat oven to 350 °
For this dish, I cook the shrimp first, in the dutch oven, until browned in about 1 T olive oil. Set the shrimp aside then make your sauce in the shrimp drippings.
Cook your pasta, drain and put in a 8×8 inch baking dish. Pour your sauce, shrimp, olives, spinach and eggplant into the baking dish and combine.
Add in your goat cheese and stir then top with your mozzarella cheese. Cover with tin foil. Bake 25 minutes. Remove foil and top with parmesan cheese if you want. Bake an additional 5 minutes, until the top is nice and browned. It should be bubbly and brown. I’ve added mushrooms, chicken, meatballs, and any number of other things. It’s versatile and like I said before it eats well as left overs.