Episode Details

Veggie Lover's Hybrid Spaghetti Hotdish, Make it Meatless and Vegetarian in One Dish. You can cook for both vegetarians and meat-eaters in one dish! This recipe is one way that you can easily do it so you don't have to be a short order cook.

Ingredients:

• About 1 1/2 c. broccoli, cut into florets and steamed
• 1 red pepper, cut up into pieces
• big container of white mushrooms, sliced
• 1 medium onion, cut up into pieces
• 6 medium tomatoes, whole and roasted (see below)
• 1 lb. spaghetti noodles, cooked according to the package instructions (I remove some noodles and don't use them all for the dish, unless you have a very large baking dish or use less veggies, do at your discretion)
• 9 cloves garlic, minced
• 25 oz. red tomato pasta sauce, any kind
• 1 tsp salt
• 2 tsp dried basil
• 1/2 tsp black pepper
• 1 3/4 c. grated Parmesan cheese
• 2 c shredded mozzarella cheese
• 2 Tbsp coconut oil
• 1 Tbsp olive oil
• precooked meatballs, as many as desired to fill up half to three-quarters of the dish

Substitutions I've done include: 1 lb rigatoni pasta instead of spaghetti noodles, 10 oz cherry tomatoes instead of 6 medium, switch out the broccoli for 4-6 cups fresh spinach, switch red pepper for green, chop up 2 portabello mushroom caps instead of sliced white mushrooms, I've also used zucchini in this dish (use less of the other veggies to get it all to fit in the dish).

Directions:

1. Preheat oven to 400 degrees.
2. Toss tomatoes with olive oil and place them in a single layer on a baking sheet. Roast at 400 degreees for 15 minutes or so, until the skin wilts and bursts.
3. Cook pasta.
4. Steam broccoli.
5. Saute other veggies in oil, add garlic, dried basil, salt, pepper. Stir while cooking.
6. If using spinach, add it to wilt it.
7. Add veggie mixture to pasta sauce and stir to combine.
8. Smash roasted tomatoes and add them to the mixture. Stir.
9. Mix cheeses together in a separate bowl.
10. Add 1 cup cheese mixture to the veggie and pasta sauce. Stir.
11. Add cooked pasta and stir.
12. Heat oven to 425.
13. Grease a 9x13 inch glass baking dish with the coconut oil and transfer the mixture to the dish.
14. Press cooked meatballs into the pasta dish as desired, depending on how many meatless and how many meat containing portions are desired.
15. Top with remaining cheese.
16. Place on a low oven rack to cook. Cook for 40-60 minutes, until sauce bubbles and cheese is beginning to brown. I have a range here for the cooking time to accomodate the different combos of veggies I've listed.
17. Enjoy!

Books!

My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

My YA contemporary romance book Cabin Crew  https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223

Happy eating! Take care,

Julie

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