Name: Cheesy Pasta Marinara with Roasted Edamame, Mushrooms & Bell Pepper
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 cups edamame; 1 ½ (680 g) jars marinara sauce; 1 ½ medium red onions; 425 g rotini pasta; 1 ½ cups shredded cheese, Italian blend; 3 (227g ) pkgs sliced white mushrooms; 3 yellow bell peppers; black pepper; extra virgin olive oil; Italian seasoning; salt

Cheesy Pasta Marinara with Roasted Edamame, Mushrooms & Bell PepperCheesy Pasta Marinara with Roasted Edamame, Mushrooms & Bell Pepper — a 40-minute lunch recipe with 11 ingredients, serving 6.Ingredients

3 cups edamame

1 ½ (680 g) jars marinara sauce

1 ½ medium red onions

425 g rotini pasta

1 ½ cups shredded cheese, Italian blend

3 (227g ) pkgs sliced white mushrooms

3 yellow bell peppers

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, wash, dry, trim, and seed bell peppers; medium dice. Divide between two large baking dishes.

Peel, halve, and medium dice onions. Add to the baking dishes with the bell pepper along with mushrooms and edamame. Drizzle with oil, season with spices, and toss to combine.

Place baking dishes in the oven (it doesn't have to be fully heated) and bake until veggies are just tender, about 15 minutes.

When the pasta is done, drain in a colander and return to the pot. Cover and set aside to keep warm.

When the veggies are tender, remove from oven. Pour marinara sauce over the veggies, stir to combine, and spread out in an even layer. Sprinkle with cheese.

Return baking dishes to the oven and continue to bake until sauce is warmed through and cheese is melted, 5-7 minutes more. Remove from oven.

Add the veggie sauce to the pot with the pasta and stir to combine.

To serve, divide pasta between plates or bowls. Enjoy!

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