Wednesday, October 14, 2009


This is one of my favorite things to eat on the nights that hubby has opted to be carnivorous. It is a recipe big on flavor, veggies and cheese; my favorites are mushrooms, red peppers, onions, zucchini, beans, carrots, pasta, ricotta and Monterrey Jack cheese. It makes the BEST lunch on day two!!

Not the best photo, but trust me, it's excellent !!

½ cup onion chopped
½ cup celery chopped
1 cup chopped carrot
½ cup chopped red pepper
2 cups sliced mushrooms
2 cups diced zucchini
1 cup black beans
1 clove garlic minced
(1) 12 ounce can tomato paste
5 cups water
1 teaspoon salt
½ teaspoon pepper
1 teaspoon dry oregano
1 teaspoon dry sweet basil
1 teaspoon fennel seed (don't leave out)
scant ¼ teaspoon red pepper flakes
2 teaspoons brown sugar
2 cups small pasta cooked
ricotta cheese
2 cups Monterrey Jack cheese (grated)
2 tablespoon butter

In a large, deep pan, saute the onion, celery and garlic (in the butter) until the are sweet, then scoot them to one side of the pan. In the same pan, saute the rest of the raw veggies until they start to wilt. Add everything else (except the pasta and cheeses) and simmer slowly, for about an hour (without a lid so the sauce will thicken up). After an hour, stir in the cooked pasta and 1 cup of cheese.

To assemble this dish, pour half of the veggie mixture into a greased baking dish and top with small dollops of ricotta cheese (randomly over the mixture...but not a solid layer). Top with the other half of the veggie mixture and cover with shredded Monterrey Jack cheese. Bake at 350 for about 25 minutes.

NOTE: You can use any combination of veggies that your family likes in this dish.

NOTE: Any small pasta will work, just make sure that when it is cooked, it is bite size or the same size as the chopped veggies.


Anncoo said...

Yes Coleen, in my world, this is definitely a healthy dish....haha...

HoneyB said...

Yum! I would enjoy this dish for certain :-)

Romney Family said...

Coleen~that looks so yummy and you can hardly tell there are veggies in there!! Jessie

Debbie said...

Oh that just sounds so good. All the flavors sound delicious!

Ingrid said...

Looks good and with all those veggies and cheese it's sure to be a hit with the kiddos.

Btw, I check out that link. She has some yummy recipes for candied nuts that are calling my name! Thanks for the heads up!

Peggy Clyde. said...

Thanks for your comments about my blog. I have learned so much from you and appreciate all your great recipes.

Barbara Bakes said...

With all that yummy cheese, who would miss the meat!

teresa said...

oh this looks so good. i love all the flavors!

Katy ~ said...

Still smiling that bacon is not a meat but a flavoring hahahaha!!! This looks very good. Would be so filled and satisfied with a good serving of this!

Anonymous said...

Another of Coleen's Delicious Works of Art !

Shelly W said...

lol So true about the bacon! Your bake looks soooo good! I love one-dish sorta recipes like this. Plus, with all the veggies, it's good for you!

Palidor said...

Monterey Jack is my favorite cheese, followed closely by ricotta. There's so many delicious ingredients in this pasta... I love it!

The Cooking Photographer said...

Lol my mother calls bacon a processed vegetable. I guess that wouldn't be meat either. :)

Ohh and I bet this one was good! Save!

Marge said...

Oh I definitely agree that bacon does not count! Great dish - thanks for the post :)

Monica H said...

Then I must eat a lot of flavor!

this would be great on day two, especially with all that cheese!

Kim said...

I love your italian veggie bake, sounds right up my alley :D Thanks for the link to Peggy's Pantry. That is one cute snack mix!

Mindy said...

Oh, I love that! Anything packed with veggies is my fav.

Carrie said...

What a great dinner idea! I like Peggy's blog, thanks for sharing :-)

A Full-Timed Housefly said...

This looks so droolicious ! The presentation is perfect ,you have such an interesting blog and I have so much to learn from you , glad to know you , Coleen !