I lived in Nags Head in 2011 when the town was celebrating the 50th anniversary of its incorporation. I served on the 50th Anniversary Committee, and worked to assemble a commemorative cookbook. Now, if you have ever done a cookbook or worked on a committee that did one, you know YOU NEED RECIPES! You mention the cookbook and the need for recipes to friends, neighbors, coworkers, colleagues, and strangers.
My friend Barb shared this recipe, and it’s a good’un.
Note: When I made this recently, I used 12 ounces whole wheat pasta and only one jar of spaghetti sauce. Since I’m cooking for two, I divided the ziti and veggies into two pyrex dishes, cooked one and covered the other, and put it in the fridge for later in the week.
1 lb. dry penne pasta
8 white mushrooms, sliced
1 med. onion, chopped
1 green pepper, chopped
1 tsp. Italian seasoning (or more to taste)
1 tsp. garlic, minced (more to taste)
2 sm. cans diced tomatoes
2 jars spaghetti sauce
4 c. mozzarella
Cook pasta al dente. While pasta is cooking sauté mushrooms, onion, green pepper and garlic in 1 tablespoon olive oil. Add Italian seasoning. Mix sauté mixture and 2 small cans diced tomatoes (or a few fresh Roma tomatoes diced). Add 2 cups mozzarella cheese and 2 jars spaghetti sauce. Add drained pasta and stir well. Place in large baking dish sprayed with Pam.
Sprinkle 2 more cups mozzarella cheese on top. Cover with foil and bake at 375 degrees for 25 minutes until bubbly.
Note: Serve with garlic toast. This recipe is also good halved and cooked in smaller 9 x 9 glass pan.