Ingredients
Method
- Make the pasta according to the package instructions. Drain and place in a lightly oiled 9x13-inch baking pan.
- Preheat the oven to 350℉. Dump the tomato puree or sauce onto the pasta, and stir it around to coat the pasta. Stir in the mozzarella cheese and the dried herbs.
- Drizzle with olive oil and liberally season with salt and pepper, then top with parmesan cheese. Place in the oven and bake until the sauce is bubbling and the cheese is melted, about 30 minutes.
- Remove the pan from the oven, let rest a few minutes, then serve.
Notes
- Add veggies - You can stir in baby or regular, chopped spinach leaves, diced, cooked red peppers, mushrooms, onions, or other vegetables like zucchini into the pasta.
- Add protein - Add browned, ground vegetarian Beyond Meat or a veggie protein of choice to the casserole dish for a heartier meal.
- Use store-bought sauce - I find that using tomato puree and herbs makes a naturally delicious sauce and it could hardly be easier to throw together! However, if you prefer a more "saucy" sauce, you can use a jar of your favorite pre-made sauce.
- Try a different pasta shape - You could use macaroni or shells in this dish with good results. I like to use penne or ziti, but any shaped pasta with "nooks and crannies" for the sauce to seep into should work well. Don't use a thin noodle like spaghetti, though!