Perfect leftover dinner and great with fresh veggies too.I used homemade marinara, see my other recipe, but jar or can works too.
- 1 head brocilli
- 1 winter squash
- 1 bell pepper
- 1/2 cup frozen kale
- 1/2 cup sweet onion
- 8 oz pasta, cooked
- 2 cups marinara
- 1.5 cup shredded mozzerella
- 1 cup shredded italien cheese mix
- 1/2 cup breadcrumbs
- 3 tblp italien seasoning
- to taste salt & pepper,
- 4 tblp oil, veg or extra virgin
Chop fresh veggies into large chunks and toss w oil then spread evenly on cookie sheet. Advise to roast bell pepper whole, as shown. NOTE: can use leftover brocilli, squash, & bell pepper, if so skip to step 3.
Roast fresh veggies in 450 oven for 20 minutes, then chop pepper if it was roasted whole.
Combine roasted/leftover veggies, chopped sweet onion, kale in large bowl then season with salt and pepper.
Encorporate marinara and pasta with veggies then add mixture to 8×8 pan in two layers (veg then cheese). Top with cheeses, breadcrumbs, and italien seasoning.
Bake at 400 for 20 minutes in lower rack
Let cool for 5 minutes then serve
Source: Read Full Article