No-boil pasta bake

by abbamoses

This started out as a chicken-and-cheese dish (very good!) that we heavily modified for Lent. It’s still very good, and just involves stirring a bunch of things together in a casserole dish — you don’t have to pre-cook the pasta, which is sort of cool. As always, most of the ingredients are negotiable; modify to suit your own tastes.

Pre-heat the oven to 400°.

In a dutch oven or other lidded, oven-safe vessel, stir together:

  • 8 oz. of your favorite pasta: macaroni etc. (we’ve been using penne).
  • 1 15-oz. can of diced tomatoes, with juices.
  • 1 onion, chopped
  • several cloves of garlic, chopped
  • basil and/or oregano, dried or fresh
  • salt and pepper to taste
  • bell pepper, chopped (we often use a bagged frozen “pepper and onion” mix from the supermarket. Thaw it first.)
  • Several mushrooms, sliced.
  • 2 cups water
  • A few dashes of  hot sauce if you want it spicy

Bake, covered, for one hour.

That’s it. It may look a little soupy when it comes out of the oven, but as it cools it will set nicely. With a good salad, it’s a meal.

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