Jacqueline's Pasta Bake
This recipe creates a hearty and flavorful pasta bake featuring whole grain pasta tossed with a rich vodka cream sauce, sautéed organic greens, garlic, and red onion. It's a comforting and wholesome dish, perfect for a satisfying lunch or dinner, emphasizing fresh ingredients and simple preparation for a delicious meal.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet For sautéing and combining ingredients
- 1 Baking Dish Suitable for the volume of the pasta bake
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 12 ounces 100% whole grain pasta brown rice or whole einkorn wheat work especially well
- 25 ounces Jar of vodka cream sauce
- 1/2 cup Filtered water
- 2 handfuls Chopped organic greens dinosaur kale, spinach, collards, radish greens, or beet greens
- 1-2 teaspoons Freshly crushed or chopped garlic
- 1/4 cup Chopped red onion
- 2 teaspoons Cold-pressed unfiltered, extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 cup Fresh basil
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the whole grain pasta in a large pot of salted boiling water according to package directions until al dente; drain well.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped red onion and crushed garlic, sauté until fragrant, about 2-3 minutes, being careful not to brown the garlic.
- Add the chopped organic greens to the skillet. Cook, stirring frequently, until the greens are wilted, about 3-5 minutes depending on the variety.
- Pour in the jar of vodka cream sauce and 1/2 cup filtered water into the skillet. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
- Add the cooked and drained pasta to the skillet with the sauce and greens. Toss gently to ensure all ingredients are evenly coated.
- Stir in the Italian seasoning and most of the fresh basil, reserving a small amount for garnish.
- Transfer the entire pasta mixture into a suitably sized baking dish, spreading it evenly.
- Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the dish is heated through.
- Remove the pasta bake from the oven, let it stand for a few minutes, then garnish with the remaining fresh basil and serve warm.
Notes
For optimal texture, cook the whole grain pasta al dente, as it will continue to cook in the oven. Sauté garlic and red onion gently in olive oil to build a flavorful base, avoiding browning. Add tougher greens first, then softer ones, cooking until just wilted. If the vodka sauce is too thick, use a splash of pasta water to achieve a smoother consistency. A sprinkle of Parmesan or mozzarella on top before baking creates a delightful golden crust. Add fresh basil at the very end for vibrant flavor.