25 Jun Summer Pasta Dump and Bake

Doesn’t get easier than this – you don’t even

have to boil the pasta first. It all gets made in

one dish!

Feel free to use any veggies you like. This is a

great easy summer weeknight dinner.

INGREDIENTS: 

1 cup halved grape tomatoes (can

substitute with a can of undrained

diced tomatoes)

1 small zucchini (about 1 cup), diced

1/2 cup corn kernels (fresh, canned,

or frozen is fine)

12 ounces (about 3 cups)

uncooked penne pasta

3 1/2 cups pareve broth you can use

the consommé powder with water

8 ounces about 2 cups shredded

mozzarella cheese, divided

1/2 cup chopped or torn fresh basil

leaves, divided

2 teaspoons minced garlic

1/2 teaspoon salt

DIRECTIONS:

Preheat oven to 425°F Spray a 9×13-

inch baking dish with cooking spray.

In the prepared dish (or in a separate

bowl), stir together, tomatoes, zucchini,

corn, uncooked pasta, broth, 1 ó cups of

mozzarella cheese, about half of the

basil leaves, minced garlic, and salt.

Cover the dish tightly with foil and bake

for 40 minutes. Uncover; stir. At this

point you should check the pasta to

make sure that it is al dente (firm but just

about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al

dente. Then move on to the next step. Sprinkle remaining ó cup of mozzarella over the top. Bake

uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender). Garnish with

remaining basil leaves just before serving.