Summer Veggie Pasta Bake

Mom and daughter Jimenez summed up summer in a bowl with this pasta dish with veggies and herbs from Alice's garden and Belinda's personal garden herbs. This bake is both gluten free and vegetarian and easily becomes a  base recipe from which you can be creative with different cheeses, pastas, and veggies.

Summer Veggie Pasta Dinner

3 mini eggplants*

1 zucchini

1/2 large onion

Toss the above with oil and roast for 15 minutes at 350 degrees.

Cook and drain 16 oz. of gluten free pasta

Mix pasta with:

2 cups marinara sauce

1 tub ricotta cheese (15 oz)

Mix everything together and add:

1/2 cup chopped mushrooms

3 cups chopped kale*

Fresh garden herbs:

2 tsp thyme*

2 tsp basil*

2 tsp oregano* 

Salt to taste

Bake

350 degrees for 10-15 minutes

*Eggplant and kale from Alice's Garden. Herb's from Belinda's garden.

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