- 8 oz Dry Pasta
- 2 tbsp Olive Oil
- 1 cup Mushrooms, sliced
- 2 cups Broccoli, chopped
- 2 tbsp Garlic, minced
- Optional Salt & Pepper to taste
- 1 tsp Italian Spice Blend
- 1 cup Cherry Tomatoes, cut in ½
- 2 cups Chopped Spinach
- 2 cups Tomato Sauce
- 8 oz Mozzarella Pearls
- 3 tbsp Grated Parmesan Cheese
Method of Preparation
Preheat oven to 375°F. Bring a pot of water to a boil.
Add pasta and cook for only half the recommended cooking time, approximately 4 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium high heat. Add mushrooms & broccoli.
Cook for 4-5 minutes.
Add salt, pepper, garlic and Italian seasoning. Mix to combine.
Add cherry tomatoes and continue to cook for 2-3 minutes.
Add chopped spinach, stir to mix. Remove from heat.
In a large bowl combine cooked pasta, vegetables and tomato sauce. Toss to mix well.
Add a layer of pasta mixture to a casserole dish. Top with ½ of the mozzarella pearls.
Add the remaining pasta mixture and mozzarella cheese.
Bake in the oven for 16-18 minutes or until cheese is melted and turning golden brown.
Remove from oven and garnish with parmesan cheese.