Here is a perfect one dish meal for weeknights, loaded with tomatoes, artichokes, mushrooms and topped with melting mozzarella cheese.
Pasta is life savor in many occasions. With a box of pasta and a jar of sauce it is easy to whip up something delicious with little time. And anyone who is a regular cook knows that the one thing that is as important as effortless cooking is effortless cleaning … and there pasta scores big time !
So cook some spaghetti and toss in tomato sauce is it ? Well that works in a pinch, but today’s dish is a little fancier and takes well – 2 dishes ! I know double the work , but SO WORTH IT !
This is a vegetarian dish on which you can melt rather copious amounts of cheese or none at all (or VEGAN substitute) depending on your new year resolution or as in my case what is in my fried and pantry.
That is the thing about home cooks, we are good at improvising. Of late I have been thinking more about the meals that I put together in a pinch. The recipes that are more forgiving and can be easily adapted to use substitutes. Recipes like these are to encourage hesitant cooks to jump in and cook.
More easy dinner ideas
- Eat the Rainbow -Coconut Curry Soup
- Shakshuka – Quick and Easy Poached Egg Dinner
- Flavorful Thai Red Curry
- One Pot Spicy Chicky Stew
It makes my when I can inspire at least one person to cook and enjoy real food more! OK less about me and more about the food.
Use your favorite kind – gluten free, lentil or whole grain. I like to use the regular dhurum wheat penne or similar here. Which ever you choose cook according to the package directions. A word of caution though, some of the gluten free versions that I have tried turn soft on cooking so don’t choose any thin noodle versions.
Want more pasta dishes ? Try these
A good serving of Veggies
This is a meatless dish. Artichoke hearts and mushrooms gives this the elusive meatless but meaty feel. There is nothing stopping you from adding grilled chicken ground meat to this. If that is where you feel like going, substitute the mushroom with your choice of meat.
There is only one thing to say here – be generous! The one thing that often goes wrong with baked pasta is that it tends to be too dry, especially if not covered with tons of cheese.
Off to bake …
Try these breads with pasta
Here is the recipe for the meatless but meaty Artichoke and Musroom Pasta bake !
Here is a dish that is easy to make on a busy weeknight. Artichoke and mushrooms makes this meatless dish filling and satisfying. Top with mozarella and bake for that all day slowcooked vibe.
- ½ lb Penne Note
- 3 -4 C Marinara sauce
- 2 Cloves Garlic minced
- 8 oz Cremini or 1 -2 portobello
- ½ C Onions chopped
- ½ Tsp Red Pepper Flakes optional
- Salt and Pepper as needed
- 14 oz artichoke in brine drained
- 8 oz Mozzarella Fresh
- Preheat oven to 400°F.
- In a large pot bring plenty of water (8 C) to boil. Salt the water liberally. When the water comes to a rolling boil add the pasta and cook according to the package directions.
- Heat oil in a large oven safe skillet. Add crushed garlic and red pepper flakes and sauté for 1-2 minutes. Once the aroma of garlic fills the air add the chopped onions. Sweat the onions for 1 minute and add the sliced mushrooms. Let it cook for 5 to 7 minutes until the slices soften. Add the Marinara sauce, and drained artichoke hearts. Keep warm.
- Add the drained pasta to the sauce. Toss to coat. Spread the grated (or sliced) mozzarella on top and transfer to the oven.
- Bake for 10 to 20 minutes until the cheese is melted and the pasta is bubbling. Serve warm.
Substitute fusini, rigatoni or similar.
Here is a cheesier version – all stir in ricotta / mozarella into the sauce just before adding pasta.
Cant get enough of baked pasta ?
Try these other ideas from #bakingbloggers
- Baked Mexican Chicken Spaghetti by Sneha’s Recipe
- Baked Spaghetti by Simply Inspired Meals
- Cavatini by Palatable Pastime
- Cheesy Artichoke Ravioli Casserole by Food Lust People Love
- Cheesy Vegetable Baked Pasta by Cook with Renu
- Creamy Lemon Chicken Pasta Bake by Caroline’s Cooking
- Greek Giouvetsi by Pandemonium Noshery
- Macarona Bechamel (Egyptian Baked Pasta) by Tara’s Multicultural Table
- Meatless Lasagna by A Day in the Life on the Farm
- Mushroom And Artichoke Pasta Bake by Oventales
- Rakott teszta (Hungarian Layered Noodles) by Sid’s Sea Palm Cooking
- Ravioli Lasagna by Making Miracles
- Sausage and Spinach Lasagna by Cookaholic Wife
- Spiralized Sweet Potato Macaroni and Cheese by Karen’s Kitchen Stories
- Sweet Corn Mac and Cheese by Anybody Can Bake
- Turkey Ham Mac and Cheese by Cindy’s Recipes and Writings
- Turkey Tetrazzini by Reviews, Chews & How-Tos