"janie Marzetti" Recipe

Name: "janie Marzetti"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups dry veggie rotini pasta (3 servings); 1 tablespoon olive oil or 1 tablespoon canola oil; 2 ounces tempeh, sliced; 1 cup chopped mushroom; 12 green pepper, diced; 12 red pepper, diced; 1 tablespoon white wine (optional); 1 -3 garlic clove, minced, quantity depends on sauce; 1 ½ cups spaghetti sauce, homemade or 1 ½ cups spaghetti sauce, from a jar; ½ cup mozzarella cheese; ¼ cup parmesan cheese; herbs, to taste (I enjoy thyme, basil, sage, oregano); parsley, to sprinkle on top

Servings: persons

1 ½ cups dry veggie rotini pasta (3 servings)
1 tablespoon olive oil or 1 tablespoon canola oil
2 ounces tempeh, sliced
1 cup chopped mushroom
12 green pepper, diced
12 red pepper, diced
1 tablespoon white wine (optional)
1 -3 garlic clove, minced, quantity depends on sauce
1 ½ cups spaghetti sauce, homemade or 1 ½ cups spaghetti sauce, from a jar
½ cup mozzarella cheese
¼ cup parmesan cheese
herbs, to taste (I enjoy thyme, basil, sage, oregano)
parsley, to sprinkle on top

1
Preheat oven to 350 and spray a square glass baking dish.
2
Cook the pasta al dente, drain, drizzle with a little oil and set aside.
3
Meanwhile, heat the rest of the oil over medium in a skillet and saute the tempeh and peppers a couple minutes.
4
While these are cooking sprinkle herbs over them and stir.
5
Add the wine, if using.
6
Let it all sizzle and add the mushrooms and garlic, stir, and cook until tender--do not overcook.
7
Turn off the heat and pour in the sauce.
8
Mix the sauce mixture, pasta and mozzarella and pour it into the baking dish.
9
Sprinkle parmesan and parsley over top.
10
Bake 25-30 minutes, cover if the cheese starts to brown.
11
Enjoy!

670

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups dry veggie rotini pasta (3 servings), 1 tablespoon olive oil or 1 tablespoon canola oil, 2 ounces tempeh, sliced, 1 cup chopped mushroom, and more.

Yes, "janie Marzetti" falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"janie Marzetti"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions