Today I wanted to share another savory recipe with you. This is one of my husband’s favorite recipes and we make it at least monthly at our house – sometimes for special occasions, sometimes just because we’re craving it! It’s loaded with veggies and cheese and lots of textures… and we just love it!
I got this recipe from my hubby’s aunt years ago and after tweaking the original a few times to suit our tastes… it’s a go-to recipe for us! My kids will even eat everything in it – well, except I sometimes catch my 14 year old picking out the tomatoes… his least favorite thing! I think the key to getting my kids to eat it without too much fuss is that I chop the veggies up pretty small. I mean tiny dices of onions, peppers, mushrooms and olives… that way they’re almost too small to be picked out!
Anyway, if you like a great hardy pasta dish – give this a try! Add a side of garlic bread and a salad and you have a perfect meal!
PS – this also makes a great vegetarian meal – just omit the ground beef and it’s still a delicious pasta dish!!
PSS – if you think your vision is going bad, it’s not. When I previewed these photos on my camera, they all looked perfect. So I wrote the post and recipe, then started to watermark the photos … but when I uploaded them and saw them on the big screen, I realized that they all had a slight motion blur… SO sorry! I promise to update the photos next time I cook this meal – which should be pretty soon!!
This post is linked up at Savannah’s Savory Bites!Print
Baked Penne : Veggie Loaded Delicious Filling Pasta Dish
This pasta dish is packed with textures and flavors… and lots of veggies!
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hour 5 minutes
- Yield: 12
- 1 cup finely diced onion
- 1 cup finely diced green pepper
- 3 cloves garlic, minced
- 1 Tbsp. olive oil
- 1 can (28 oz.) tomatoes with liquid, cut up (or I often use petite diced tomatoes)
- 1 can (4 oz.) mushrooms, drained & chopped
- 1 can (2-1/4 oz.) sliced ripe olives, drained & chopped
- 2 tsp. dried oregano
- 1.5 lb. ground beef, browned and drained, optional
- 16 oz. penne, cooked according to package and drained
- 2 cups (8 oz.) shredded cheddar cheese
- 1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
- 1/4 cup milk or water
- 1/4 – 1/2 cup grated Parmesan cheese
- In a large skillet, sauté onion, green pepper, and garlic in oil until tender.
- Add tomatoes, mushrooms, olives and oregano.
- Add (browned & drained) ground beef if desired.
- Simmer uncovered for at least 10 minutes (I’ve let it simmer up to an hour…your house will smell divine!).
- Place half of the penne in a greased 13x9x2 in. baking dish.
- Top with half the vegetable mixture.
- Sprinkle with 1 cup of cheddar cheese.
- Repeat layers.
- Mix the soup and milk until smooth; pour over casserole.
- Sprinkle generously with Parmesan cheese.
- Bake uncovered at 350° F. for 30-35 minutes or until heated through.
- *Note* You could easily use fresh mushrooms and tomatoes, the lower fat cheeses and the low-salt soup instead. You could also substitute for a different type of pasta (I prefer penne or ziti) and ground turkey instead of beef! I also use mozzarella instead of or with cheddar sometimes. Better the next day like most casseroles/soups are. Freezes well.