Ingredients

The following ingredients have 10 Servings
  • 1 24 oz jar marinara sauce
  • 1 24 oz “jar” water + 1/2 cup water
  • 1/2 tsp salt
  • 1/4 cup full fat greek yogurt
  • 1 cup diced red (yellow, or orange bell pepper (about 1 medium pepper))
  • 1 cup diced yellow onion (about half an onion)
  • 1/4 pound cremini mushrooms (roughly chopped)
  • 4 cloves garlic (minced)
  • 2 cups fresh basil leaves (divided)
  • 1 tablespoon balsamic vinegar
  • 3/4 lb Mozzarella cheese – 1/4 pound shredded (remaining 1/2 pound thinly sliced into circles)
  • 1 lb penne pasta
  • 1 pint cherry tomatoes (halved)

Instruction

  • Preheat oven to 425 degrees Fahrenheit.
  • In a 9x13 casserole dish, whisk together the marinara sauce, water, salt, and greek yogurt.
  • Fold in the bell pepper, onion, mushroom, garlic, 1 cup basil leaves, balsamic, and 1/4 pound shredded cheese. Fold in the dry pasta. Cover tightly with foil. Bake for 30 minutes.
  • Stir, arrange the cheese slices on top, and bake uncovered for 10-15 minutes.
  • Top with halved tomatoes and remaining basil leaves.