I really have been cooking more than it seems. I have a couple recipes that I just haven’t posted yet, including one for a chocolate cheesecake. And once Valentine’s Day is over I’ll have a recipe for Black Tie Mousse Cake that will (hopefully) be amazing.
This is one of the easiest recipes I’ve ever made. And really, who doesn’t love easy? 🙂
Makes 6 servings
4 cups uncooked wagon wheel pasta
1 jar (28 oz) tomato pasta sauce
1 can (8 oz) mushroom pieces and stems, drained
1 can (2 1/4 oz) sliced ripe olives, drained
1 cup shredded mozzarella cheese
1) Heat oven to 350 degrees
2) Cook pasta until tender
3) In 2 1/2 quart casserole dish, mix pasta and remaining ingredients except cheese
4) Cover. Bake about 30 minutes or until heated through. Sprinkle with cheese and bake, uncovered, an additional 5 minutes.
Chad added some oregano, just sprinkling it on the cheese before popping it back on for the last five minutes, but that was really the only change made.
It was simple, fast, and good. Perfect for a busy weeknight.
**This recipe came from Betty Crocker’s Easy Everyday Vegetarian cookbook.**