01 Aug Summer Pasta Dump and Bake
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
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 dinner.
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 1⁄2 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 1⁄2 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.