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!
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
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).
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)
Preheat oven to 350 degrees.
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.
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.