Vegetarian Penne Bake


Ingredients
30 servings
Parmesan (Shredded)
3.0 cup(s)
Olive Oil
0.25 cup(s)
Pepper (to taste)
2.0 tablespoon(s)
Salt (to taste)
2.0 tablespoon(s)
Italian Seasoning
4.0 tablespoon(s)
Mozzarella (shredded)
4.0 cup(s)
Zucchini
6.0 whole
Bell Peppers - Tri colored
4.0 whole
Prego
4.0 jar(s)
Garlic Powder
1.5 tablespoon(s)
Butter
0.5 cup(s)
French Bread (loaves)
2.0 whole
Penne pasta
5.0 pound(s)
Yellow Onions
3.0 whole
Fresh parsley
0.5 bunch(es)
Beer-Montucky & Seltzer
60.0 can(s)
Red Wine (750 ml)
5.0 bottle(s)
White Wine (750 ml)
5.0 bottle(s)
La Croix/ Soda
30.0 can(s)

Dietary Restrictions
Wheat / Gluten
Beef
Dairy

Recipe Instructions

Wash parsley, wrap in paper towel, and store in Ziploc.
Dice bell peppers and onions.
Cook pasta al dente.
In large mixing bowl, combine meat, veggies, pasta and marinara sauce, reserve some sauce to make adjustments for right amount. Pasta will soak up some sauce while baking, so be generous with sauce.
Drizzle olive oil in bottom of Dutch Oven or baking dish. Pour above mixture into baking dish, top with mozzarella (1 cup per Dutch oven). If using a real Dutch Oven, rub olive oil on lid so cheese does not stick when cooking.
If cooking in conventional oven, cover dish so lid is not touching cheese, cook until bubbly, usually 35 min to 1 hour. Remove lid and broil until cheese is browned (don't walk away).
Let rest for 15 min, sprinkle with parsley for color.
Toss up your favorite classic Italian green salad or Ceasar Salad and serve with warm garlic bread (Cut French bread loaves in half with butter and garlic) and parmesan cheese on the side.