BAKEY CHEESY PASTA CASSEROLE
BY: CASSIE JOHNSTON FROM BACK TO HER ROOTS
Straight from your computer screen and into your oven, this Bakey Cheesy Pasta is to die for. Fresh vegetables add flavor to this cheesy pasta bake's savory sauce. To achieve the maximum amount of cheesiness, make sure to layer the pasta and the cheese. Once fully baked, the pasta absorbs all of the flavors in the sauce, making every bite delicious.
1 tablespoon olive oil
1/2 green pepper, diced
1/2 red pepper, diced
1 small onion, diced
1 clove garlic, minced
1/2 pound ground beef
12 ounces whole wheat penne (or other medium-sized pasta), cooked
1/2 jar pasta sauce
1 cup mozzarella cheese, shredded
Handful basil leaves, chiffonade (optional)
1. Preheat oven to 375 degrees F.
2. Heat olive oil in skillet over medium-low heat. Sauté peppers, onions and garlic until just softened. Add ground beef and brown, keeping beef drippings in the pan for flavor.
3. Remove from heat, add pasta and pasta sauce and stir until well-coated. Spoon half the mixture into a square baking dish, cover with half the cheese. Repeat with remaining pasta and cheese. Sprinkle top with basil ribbons.
4. Baked for 15 to 20 minutes or until cheese is melted and pasta has absorbed most of the sauce.