Baked Pasta with Vegetables Serves 4

Baked Pasta with Vegetables

This is a wonderful meatless pasta recipe adapted from an old Family Circle recipe I've had for a long time. It's very easy to switch the vegetables to whatever you have on hand.

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2 tablespoons olive oil
1 cup chopped onions
2 cloves garlic, chopped
1 cup sliced fresh mushrooms
2 medium tomatoes, chopped
1/4 cup red wine
1 bunch fresh spinach, washed and trimmed

2-3 fresh basil, chopped
1/2 tablespoon fresh marjoram (or oregano)
1 ear fresh corn kernels, cooked (or 1/2 cup thawed)
8 ounces cooked short pasta (ziti, rotini, etc.)
8 ounces low fat ricotta cheese
1/4 cup grated Parmesan cheese

1. Heat oil in large skillet, saute onion and garlic about 3-4 minutes over medium heat.
2. Saute mushrooms with the onions and garlic, sauteing until tender.
3. Add tomatoes, red wine, basil and marjoram bringing to a boil.
4. Reduce heat, simmer uncovered for 15-20 minutes.
5. Stir spinach and corn kernels into tomato mixture until spinach wilts.
6. Add cooked pasta and ricotta cheese, mix well.
7. Pre-heat oven to 350°. 
8. Pour pasta into lightly oiled 9x11 baking dish.
9. Sprinkle with Parmesan cheese.
10. Bake covered for 30 minutes.

Calories 405, Fat 15.3g, Cholesterol 64mg, Sodium257mg
Carbihydrates 47.3g, Fiber 3.8g, Sugar 4.5g, Protein 19.8g