Italian something.................

I tried a new dish this evening and I liked it. I am not sure it has a name but based on Italian food. I didn't think till after I was done eating, there is no meat in it so it will become a tried and true because I loved it.
Here is what I did.
I cooked up some egg noodles.
In a 9 X 13 glass pan sprayed with Pam I put the cooked noodles. So I guess you can guess the amount by how many you want to serve. Mind you I ate a double dose.

While the noodles were cooking I prepared the veggies. I had bought fresh mushrooms, cherry tomatoes and on hand I had zucchini, green peppers and a few bits from my garden. I only had about half dozen fresh green beans and some mild Jalapeno peppers, very mild but tasty. I cut up an onion and began to fry in butter along with the mushrooms, adding the rest as I cut them up. I suppose you could use any veggies you have on hand or want to use up. Be sure to have the cherry tomatoes though as they gave it a nice pop and I did not cook them first.
So when that was all done I spread them over the cooked noodles. I sprinkled on some salt and pepper and some dried basil as well as some fresh from my garden that smelled divine. Don't forget the cherry tomatoes.

I am really enjoying the fresh Basil and Parsley from the garden. Those are things I will grow next year and try to keep some in the house.
Anyway...........I had a jar of Basil, garlic and onion spaghetti sauce that went with the theme. Spread that over the vegetables and topped with Mozzarella grated cheese.

I put it in a 350 oven, it was in for maybe 45 mins because I wanted the cheese crunchy. OMGoodness it was awesome. So as all the veggies were partly cooked and fresh in any case you can cook to the doneness you enjoy.


So here is what I used. No measurements really required.
1 jar of spagghetti sause, basil, garlic and onion. 24 oz
1 large onion.
fresh sliced mushrooms.
fresh tiny cherry tomatoes.
small chunks (not slices) of Zucchini.
sliced green peppers.
(maybe corn or any other leftover veggies)
A few leaves of fresh basil.
sprig of fresh parsley.
1/2 teaspoon of dried basil.
salt and pepper.
1 bag of shredded Mozzarella cheese.
Enough cooked noodles to 1/2 fill a 9 x 13 oven dish.

Cook noodles and drain then line your (sprayed)baking dish.
Cook the veggies in butter (gives a better taste than oil but cook how you like them, but don't overcook) then spread evenly over the noodles
Open a jar of sauce and spread over the veggies and top with a bag of shredded Mozzarella cheese.
Cook 350 till nice and brown and if you like it crunchy it takes about 45 mins.