Ingredients
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Cooking spray
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12 oz uncooked large pasta (any mix of shapes)
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2 cups chopped leftover uncooked vegetables
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2 cups leftover or store-bought pasta sauce
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1 (8 oz) ball fresh mozzarella
Pasta:
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Rigatoni
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Cavatappi
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Rotini
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Shells
Vegetables:
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Broccoli
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Cauliflower
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String beans
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Spinach
Sauce:
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Marinara sauce
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Alfredo sauce
Steps
1
Preheat oven to 425°F. Coat a 2½-qt baking dish with the cooking spray.
2
In a large pot of salted boiling water, cook the pasta for 2 min. less than the al dente pasta time listed. Halfway through cooking time, add the vegetables. Strain and set aside.
3
In a large bowl, combine pasta and vegetable mixture with the sauce. Season with salt and pepper. Transfer mixture to prepared baking dish. Tear the mozzarella into pieces and top evenly over pasta mixture.
4
Bake 20–25 min., until the top is golden and crispy. Let pasta bake cool slightly before serving.
Tips
Use leftover stems from cauliflower or broccoli for this recipe. The blanching process will soften them perfectly.