– 8 ounces cremini mushrooms – 1 cup broccoli floret – 2 red bell peppers, julienned – 1 cup mozzarella cheese, shredded – 1 cup tomato sauce – 1 tablespoon salt – 1 large onion, chopped – 2⁄3 lb pasta (fettuccine or penne works well) – 1⁄3 cup parmesan cheese, grated – 3 tablespoons herbes de provence – 1 cup spinach, fresh leaf, tightly packed – 1⁄2 tablespoon pepper – 2 tablespoons extra virgin olive oil
Ingredients
Onion, pepper, mushrooms, broccoli, and spinach should all be mixed.
Place on a baking sheet.
Add 1 tablespoon of the olive oil and sprinkle generously with the seasoning.
For ten minutes, bake vegetables at 450 degrees.
Pasta should be boiled until it is al dente.
Transfer the mozzarella mixture to the casserole dish along with vegetables and sauce.
Coat the top with Parmesan and drizzle with the remaining olive oil.
About 20 minutes should be spent baking at 450 degrees.