Local and Seasonal Recipes, Menus and More
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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 |
