"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.

No additional tips available.

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

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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.

"janie Marzetti"

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