Lyzzie'S Baked Vegetarian Pasta Recipe

Name: Lyzzie'S Baked Vegetarian Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium to large eggplant peeled and chopped in to strips; 8 roma tomatos cut in half and then each half quartered; 3 assorted bell peppers thinly sliced; 2 pints baby portebella mushrooms stems, and caps cut in halves; 2 small to medium zuchinni peeled and chopped; 1 large onion peeled and chopped; 2 26 ounce jars burgandy wine marinara sauce; 1 cup of you favorite red wine or merlot; 1/2 cup extra virgin olive oil; 2 cups mozzerella shredded; 1 lb pasta of your choice; ground sea salt & pepper to taste

Servings: persons

1 medium to large eggplant peeled and chopped in to strips
8 roma tomatos cut in half and then each half quartered
3 assorted bell peppers thinly sliced
2 pints baby portebella mushrooms stems, and caps cut in halves
2 small to medium zuchinni peeled and chopped
1 large onion peeled and chopped
2 26 ounce jars burgandy wine marinara sauce
1 cup of you favorite red wine or merlot
1/2 cup extra virgin olive oil
2 cups mozzerella shredded
1 lb pasta of your choice
ground sea salt & pepper to taste

1
Preheat oven to 400 degrees
2
Fill a large pot 3/4 full of water for boiling noodles. Put it on the back burner to heat.
3
Heat another large pot with 1/4 c. olive oil saute onion, bell pepper & zuchinni set aside
4
put remaining 1/4 olive oil in pot and saute eggplant and mushrooms put in a large bowl with other saute`d vegtables add chopped tomato's & mix.
5
simmer marinara sauce in a large sauce pan add merlot
6
boil noodle's 1/3 of the directed minutes and drain
7
Add saute`d vegtables to sauce
8
get out a roasting pan (a cassarole dish will not be large enough) spread 1/3 of sauce mixtre on the bottom of the pan.
9
pour in drained noodles
10
add remaining sauce and cover with mozzerella cheese
11
Bake in oven for 20-25 mins
12
pull out let set for 5mins and serve

771

kcal

Calories

Fat

101

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 12 ingredients. The key ingredients include: 1 medium to large eggplant peeled and chopped in to strips, 8 roma tomatos cut in half and then each half quartered, 3 assorted bell peppers thinly sliced, 2 pints baby portebella mushrooms stems, and caps cut in halves, and more.

Yes, Lyzzie'S Baked Vegetarian Pasta 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!

Lyzzie'S Baked Vegetarian Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions