Baked pasta with tomato sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | 28oz tomatoes in juice |
| ¾ | teaspoon | Italian seasoning |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 12 | ounces | Spaghetti |
| 10 | ounces | Frozen mixed vegetables |
| 15 | ounces | Ricotta cheese |
| ½ | cup | Milk |
| 3 | larges | Eggs |
| ¼ | cup | Parm cheese |
Directions
Heat oven to 375. Grease 13x9x2 baking dish.
Empty can of tomatoes into medium saucepan. Stir in italian seasoning, ½ t salt and ¼ t pepper. Bring to a boil, stirring and breaking up matoes with a wooden spoon. Reduce heat and simmer 25 min, stirring occasionally or til desired thickness.
While sauce cooks bring a large pot of lightly salted wter to a boil.
Add spaghetti and cook according to package directions, adding frozen veggies to pot for last 5 min of cooking time. Drain well.
Meanwhile mix ricotta, milk, eggs, remaining salt and pepper in a large bowl. Add spaghetti with vegetables and mix well. Transfer to prepared dish and smooth top.
Bake 15 min til set. Sprinkle with parm cheese; serve with the tomato sauce.