This is one of those all-in recipes, where you check out what’s in the fridge and toss things in accordingly. Got some leftover cheddar or jack cheese? Shred it and toss it in. Got some parmesan? Grate it over the top. Got a can of chickpeas? Toss ’em in. A handful of pitted olives? Chop them up and stir them in with the tomatoes. And if you have a half-cup of bread crumbs lying around, sprinkle them over the top before you bake. Serves 4 with lunch leftovers for 2.
Ingredients
1 pound whole wheat pasta
1 teaspoon olive oil (pantry)
1 green pepper, chopped
1 medium organic onion, chopped
2 cloves garlic, smashed and minced
1 can (28 ounces) crushed organic tomatoes
1 cup (8 ounces) shredded mozzarella
BROCCOLI
1 teaspoon olive oil (pantry)
2 cloves garlic, smashed and minced (pantry)
1 bunch organic broccoli, florets and stems chopped
Directions
Cook pasta according to package directions until al dente. Drain. Preheat oven to 350.
Meanwhile, in a large, deep oven-proof skillet over medium heat, cook olive oil, green pepper and onion until soft, about 5 minutes. Add garlic and stir for 1 minute. Stir in tomatoes, and cook until just heated through. Stir in the cooked pasta and 3/4 cup of the shredded cheese. Sprinkle remaining cheese over the top.
Slide skillet into the oven and bake until cheese is brown and bubbly on the top, about 20 minutes.
