- 2 tablespoons olive oil
- 1 (4 ounce) package sliced fresh mushrooms
- 1/2 cup marinara sauce
- 1/2 tomato, chopped
- 1/4 cup sliced black olives
- 4 slices green bell pepper, cut into 1-inch dice
- 4 slices red bell pepper, cut into 1-inch dice
- 1 artichoke heart, quartered
- 1 tablespoon chopped fresh garlic
- 1/2 teaspoon dried basil
- salt and ground black pepper to taste
- 10 ounces cavatappi (corkscrew) pasta
- 2 ounces shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese, or to taste
- Heat olive oil in a skillet over medium heat; cook and stir mushrooms in the hot oil until slightly softened, 5 to 10 minutes. Add marinara sauce, tomato, olives, green bell pepper, red bell pepper, artichoke heart, garlic, basil, salt, and pepper to mushrooms; bring to a boil. Simmer until tomato sauce is heated through, 5 to 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer to a serving bowl.
- Sprinkle mozzarella cheese over cavatappi. Pour tomato sauce over mozzarella layer; sprinkle with Parmesan cheese.
07/10/2019
recipepes.com
broken noodles, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
