Three weeks before the year ends, WOW where did this year go. I say that every year and It always feels the same this time of the year.
It has been so rainy, snowy and cold this year in N.California, that means more cozy meals. My kids are excited for the ski season and with all that precipitation there is a good pack of snow this year. I have been experimenting and developing cozy meals for these wintery nights that are hearty, wholesome and still nourishing to keep everybody well fed and warmed up. Here is a delicious pasta bake that is made with part store bought part homemade ingredients and comes together quickly.
It mat seem a lot of veggies but once roasted they shrink, and get intensely sweet and flavorful. In return make the sauce super delicious. Use any combination of veggies you like. The listed veggies are classic Italian and work well.
INGREDIENTS
6 Generous servings
- 3 tablespoons olive oil
- 4-6 cloves garlic about 1level tablespoon
- 1-8 oz store bought fresh ravioli of your choice I used butternut stuffed from Trader Joe’s
- 1 large zucchini diced into large pieces
- 1 medium red onion quartered
- 1/2 medium fennel, cored and diced
- 8 oz butternut or eggplant
- 2 cups fresh spinach
- 8-10 asparagus or green beans or 2 cups cauliflower
- 1 medium red pepper seeded + chopped
- 1 jar store bought marinara sauce or any good quality pasta sauce
- ½ cup oil packed sun-dried tomatoes oil drained
- ½ cup cooked lentils
- 1 teaspoon oregano wild preferred
- pinch of crushed red pepper flakes
- 1 cup fresh basil
- 4 oz vegan or regular (mozzarella/asiago/provolone cheese) mix or cheese combo of your choice.
- ¼ cup grated parmesan
- pesto, for serving
INSTRUCTIONS
- Preheat the oven to 375° degrees F.
- Cook the ravioli according to the instructions.
- While the ravioli cooks, heat a large a dutch oven over medium heat. Add ½ the olive oil. Once warm, add the garlic allow to get slightly golden. Immediately add the pasta sauce, lentils, add chili flakes and oregano and mix. Cook for 8-10 minutes.
- Add the diced red pepper, zucchini, onion, fennel, butternut and asparagus on to a roasting try, season with 1/2 the olive oil and roast for 25-30 minutes till caramelized. Cool slightly and pulse all the veggies and spinach in food processor till blended but still chunky.
- In a skillet or large Baking dish spread half the lentil-tomato sauce followed by 1/2 the veggie mix then a layer of all the cooked ravioli. Repeat the layer with veggie mix, tomato lentil sauce and sprinkle all the cheese on top.
- Place the skillet to baking dish in the oven and bake for 10-15 minutes or until the cheese has melted, bubbly and heated through.. Remove and let sit 5 minutes. Serve with chopped basil and fresh parmesan. Enjoy!
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