I discovered this recipe during my quest to find a baked pasta dish that wasn’t lasagna or baked ziti. No offense to either of those dishes (I love them both), but I wanted to make a pasta dish that didn’t include any meat or tons of ricotta cheese. I was watching the Food Network Channel one day and saw an episode of Everyday Italian with Giada. She made it look super easy to prepare and so yummy! So I decided to give it a try.
Michael was a little skeptical the first time I made this dish because there wasn’t any meat in it; however, he was pleasantly surprised after taking a few bites. There are just so many different flavors in the dish, ranging from the herbs de Provence in the roasted vegetables to the melted smoked mozzarella, that your taste buds are surprisingly satisfied. After playing around with the recipe a few times, I made a few tweaks to make it even more perfect for my own taste buds :). I portioned the recipe to make about four “normal” servings; however, Michael and I nearly finished the dish after one sitting ;). The leftovers taste even better the next day, but you can definitely separate the pasta into two portions before baking. Simply put one portion in a baking dish for today and freeze the other portion in an airtight container to bake another day. Continue reading