I was in a pinch for dinner the other night after extending an impromptu dinner invitation to a friend. I needed something healthy and tasty that I could whip up quick, fast and in a hurry. After scanning my fridge and pantry, I decided to go with pasta.
I believe you can’t ever go wrong with pasta-any kind of pasta-especially when it’s loaded with shrimp, mozzarella and tons of veggies. This is one of my go-to recipes when I’m short on time but craving a nutritional meal full of flavor. Forget second helpings, your guests will be begging for thirds!
1 lb pre-cooked shrimp, peeled and deveined
1 zucchini, sliced
1 summer squash, sliced
1 (8 oz) package button mushrooms, sliced
1 onion, sliced
1 green or red bell pepper, sliced
1/2 tsp Italian herb seasoning (or herbs de Provence)
1 (8 oz) package shredded mozzarella
1 (16) oz package whole wheat rotini
1 (8 oz) can pasta sauce
Preheat oven to 350 degrees. Cook pasta according to package directions, then drain and set aside.
In a medium skillet, cook mushrooms, zucchini, squash, onion and bell pepper in 1 TBS extra virgin olive oil until softened, about 8 minutes. Sprinkle with Italian herb mix while cooking.
In a large bowl, combine pasta, shrimp, veggies, half the bag of mozzarella and half the can of tomato sauce. Pour into a 9 x 13 inch baking dish and cover with remaining mozzarella. Bake for 15 minutes or until the top is golden brown. Serve with a salad and you’re set!