Cheesy Tomato Basil Casserole with Quinoa Penne
Ingredients
The sauce
-
1
unit
onion, chopped fine
-
1
unit
green bell pepper, seeded and chopped
-
4
cloves
garlic, minced
-
28
ounces
crushed tomatoes
-
16
ounces
tomatoes with onions and peppers
-
8
ounces
tomato sauce
-
1
pinch
coconut palm sugar or organic sugar
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
-
2
tablespoons
fresh basil, chopped
The pasta
-
16
ounces
quinoa penne
-
8
ounces
mozzarella cheese
-
4
ounces
parmesan cheese
The topping
-
½
cup
fresh basil, chopped fine
Instructions
- 1. Spray a saucepan with oil and sauté the onion and bell pepper for 8 minutes until tender.
- 2. Add garlic and cook for an additional minute.
- 3. Stir in the crushed tomatoes, tomato sauce, sugar, salt, and pepper, then bring to a simmer and reduce heat to low. Cook for 35 minutes and stir in basil.
- 4. Cook the quinoa penne according to package directions.
- 5. Preheat the oven to 350°F.
- 6. Spoon ½ cup of sauce into a 13x9 baking dish, then layer half of the penne, half of the mozzarella, and half of the parmesan. Top with half of the remaining sauce.
- 7. Add the remaining penne, then top with the remaining sauce and cheese.
- 8. Bake for 20 minutes, then sprinkle with the remaining basil and serve.
Nutrition Facts (estimated)
Servings
12
Calories
268
Total fat
7g
Total carbohydrates
40g
Total protein
12g
Sodium
654mg
Cholesterol
21mg
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