Warm Italian Veggie Bake

DSC01969.JPGToday is primary voting day here in Pennsylvania, and after having stressed over political and social issues and deciding who to cast my ballot for, I needed a comfort meal for dinner. This Warm Italian Veggie Bake was just that meal! Packed with savory, filling veggies, and flavored with robust Italian dressing, this meal is like a comforting hug for your taste buds! What’s even better is that it’s super easy to make and it can be prepared up to a day ahead of time and baked just before mealtime.

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Here’s what you’ll need:

  • 3/4 cup Italian Dressing
  • 1 large Onion, diced
  • 1 medium Zucchini, cubed
  • 1 small Eggplant, cubed
  • 1 medium Red Bell Pepper, diced
  • 8 oz. White Mushrooms, sliced
  • 1 14.5 oz. can Diced Tomatoes, drained (I use Hunts Fire-Roasted Tomatoes)
  • 1/2 cup (plus extra for sprinkling) Parmesan Cheese
  • 1 Tbsp. Dried Parsley
  • 1 Tbsp. Dried Oregano
  • 1 Tbsp. Dried Basil

And here are the easy-peasy instructions…

Preheat oven to 350 degrees. Start with a very large skillet. You’ll want lots of room for all those veggies! Heat the Italian dressing on medium heat, until just warm and toss in the Continue reading

Creamy Spinach & Artichoke Pasta

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One of my favorite appetizers to order when my husband and I go out is Spinach and Artichoke dip. I’m also a huge fan of the homemade version that often makes an appearance at family barbecues throughout the summer. I seriously cannot get enough of the stuff! So upon review of a few recipes, I decided that I had to make a vegetarian Spinach and Artichoke Pasta recipe that was quick and easy enough for dinner. This warm and cheesy dish is definitely it!

For this recipe you will need:

  • Penne Pasta (1 box)
  • Vegetable Broth (about 2-3 cups)
  • Butter (3 Tbsp.)
  • Garlic Cloves (4, minced)
  • Mushrooms (1 pkg sliced white)
  • Flour (4 Tbsp)
  • Heavy Whipping Cream (3/4 cup)
  • Parmesan Cheese, finely shredded (1/2 cup, plus some for sprinkling)
  • Artichoke Hearts (1 can quartered)
  • Frozen chopped Spinach (1 box, thawed)
  • Thyme (dried, about 1 Tbsp)
  • Pepper (to taste)

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Start off by gathering your ingredients and ensuring that your frozen spinach is properly thawed. You’ll also want to press it onto a plate with paper towels to soak up excess water or you’ll end up adding the water to your sauce later. If you don’t want to deal with the frozen spinach, feel free to use fresh. I’m sure it would be delicious!

Now that you’ve gathered your ingredients, get the water ready to boil your pasta so that it will be ready when you need it. Once it’s boiling, go ahead and prepare your pasta Continue reading