This recipe is from Paula Deen’s magazine, and it’s in a section with other recipes to make for your kid. The lure for this recipe is that it has all the flavor of pizza! In a pasta! I left out the pepperoni (although they do make a vegetarian pepperoni). This was good! I think next time I would use a little less of the Italian seasoning (something in that that I don’t love), but it was good. I used the tri-colored pasta, hoping that would catch Liam’s eye, and it did! He ate his portion, and then requested more of the “yellow and green pasta”. Hey, whatever works. We enjoyed this with some bread and a green salad.
Rock on Rotini
(“Cooking with Paula Deen”, July/Aug. 2010)
1 (14.5 ounce) package rotini pasta with calcium, vitamin D, and fiber
3/4 cup pre-diced fresh yellow onion
3/4 cup pre-diced fresh green bell pepper
3 cloves garlic, pressed
1 (14.5 ounce) can petite diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 (4.5 ounce) jar sliced mushrooms, drained
2 tsp Italian seasoning
1 (8-ounce) package Italian six-cheese blend, divided
1 (5-ounce) package miniature pepperoni (I omitted)
Preheat oven to 350 degrees F. Lightly spray a 13 x 9″ baking dish with nonstick cooking spray.
Cook pasta according to package directions.
Heat a medium nonstick skillet over medium heat until hot. Lightly spray pan with cooking spray; add onion, bell pepper, and garlic. Saute for 3 minutes or until tender. Add tomatoes, tomato sauce, mushrooms, and Italian seasoning; cook for 1 minute.
Reserve 3/4 cup cheese. Combine remaining cheese, pasta, vegetable mixture, and pepperoni; toss well. Spoon mixture into prepared baking dish. Cover casserole with nonstick foil. Bake for 15 minutes. Remove foil and top with remaining cheese. Put back in oven until cheese is lightly brown.