Baked Quinoa Pasta with Mom’s Special Marinara Sauce

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8 ounces quinoa pasta (spaghetti style), cooked according to package directions
1 cup sliced zucchini rounds, cut in half
1 cup sliced mushrooms
1/2 cup diced red pepper
1/4 cup diced onion
1 garlic clove, minced
1/2 cup ricotta cheese
1-1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
Nonstick cooking spray

Preheat your oven to 350 degrees F. Lightly spray a 2-quart casserole dish with nonstick cooking spray. Cook the pasta according to package directions. While the pasta is cooking, add the olive oil to a large sauté pan and, when it's hot, add the onion. Cook for a few minutes, then add the red pepper, mushrooms, zucchini and garlic. Season with salt and pepper and cook for 2-3 minutes, then remove from the heat.In a medium-sized bowl, combine the Mom’s Special Marinara Sauce with the ricotta and mix well. Add the red pepper flakes and mix again.Add the marinara sauce mixture to the vegetable mixture and combine.When the pasta is cooked, drain it and add it to the sauce mixture. Mix well so the pasta is coated with the sauce.Add the pasta to the casserole dish and bake for about 15 minutes or until the pasta is heated through.Serve warm. Serves 6-8 

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