This is my go-to quick dinner recipe for pasta. It's similar to my Roasted Veggie Baked Pasta, but for this I sautè the veggies instead (it's a lot faster) and I basically just throw whatever odds and ends I have in the fridge into the pasta. The possibilities are endless, you can use any combination of pasta/veggies/cheese or even meat (like hot Italian sausage!) that you can come up with. I'll just give the ingredients of what I used this time. Use your imagination and clean out your fridge!
Make it Your Own Baked Pasta
1 lb Gnocchi
2 tbsp evoo
1 bell pepper, cut into bite sized pieces
1/2 red onion, cut into bite sized pieces
6 large mushrooms, cut into eighths
1/2 can no salt added diced tomatoes
6 fresh basil leaves, chopped
8 oz mozzarella, cubed
1 oz grated fresh Parmesan
1. Preheat oven to 350° and spray an 8x8 baking dish with cooking spray. Cook pasta until just al dente. Reserve 1-2 ladles of pasta water, drain pasta and dump into prepared dish. Heat olive oil in a large skillet over medium high heat. Add bell pepper, onion, mushrooms and seasonings and sautè until veggies begin to soften. Add tomatoes and basil, cooking until heated through. This is your 'sauce'. If it is too dry, slowly add in pasta water until a sauce has formed.
2. Add cooked veggies and diced mozzarella to the pasta. Mix well and top with Parmesan cheese. Bake until cheese is melted and pasta is hot; about 20 minutes. Enjoy!