Make this recipe with products included on CSA delivery for Sep 12, 2018

A delicious, all natural pasta bake loaded with veggies and homemade sauce. This is great for a crowd!

Ingredients

  • 1½ to 2 cups finely chopped, packed kale (or spinach)
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 large onions, sliced
  • 4 large bell peppers, sliced
  • 2 medium zucchini, shredded
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 1 16 oz box whole wheat penne pasta
  • 2 tablespoons olive oil
  • 1 tablespoon italian seasoning
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • ½ teaspoon rosemary
  • ½ teaspoon each salt and pepper
  • ½ to 1 cup mozzarella cheese, shredded

Directions

1

Heat olive oil in a large sauce pan over medium heat. Add carrots, celery, peppers, and onions and sauté until vegetables begin to soften (about 8 minutes).

2

Add crushed tomatoes, tomato sauce, tomato paste, kale, zucchini, and all herbs. Stir until well combined. Continue to simmer over medium low heat for about a half hour (until sauce begins to thicken)

3

Preheat oven to 350 degrees.

4

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 8 minutes) you want the pasta to be slightly undercooked, because it will continue to bake in the oven. Drain the pasta.

5

Mix the drained pasta into the pasta sauce until well coated. Pour into a large 9 x 13 pan, or 2 smaller pans. Top with shredded cheese and bake in oven for 30 minutes or until cheese begins to bubble and brown.


Recipe source: Mason Farms Employee