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Pasta a la Irma |
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INGREDIENTS
8 ounces whole wheat penne pasta, cooked
12 ounces sliced mushrooms, sautéed
3-4 medium onions, caramelized
1 14-15 ounce can diced tomatoes with juice
2 cups marinara
4 ounces parmesan, shredded
Drizzle of olive oil
DIRECTIONS
Combine pasta, mushrooms, onions, tomatoes and marinara in an ovenproof casserole.
Stir well. Top with shredded parmesan and drizzle with olive oil.
Bake 30 minutes until everything is hot and bubbly. Serve hot.
STOVETOP VARIATION
Combine pasta, mushrooms, onions, tomatoes and marinara in a heavy pot. Cook over
medium heat, stirring occasionally, until hot. Serve with shredded parmesan and olive oil.
Copyright © 2017 Stefanie Samara Hamblen |
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