Potluck Pasta Recipe

Looking for an easy Potluck Pasta recipe? Learn how to make Potluck Pasta using healthy ingredients.


Submitted by pushbuttonkitty

Makes 14 servings



This dish feeds a crowd! Vegetarian as is- leave out the Parmesan and honey to make it vegan, although the honey is really what makes this sauce. Too much for one 9x13 pan; I normally fill up one large dish, and then use a separate 8x8 for the overflow. Then I can put mozzarella on the bigger dish for the cheese eaters, and for me and anyone else watching their fat intake I'll bake the smaller one without.

Recipe Ingredients for Potluck Pasta

13 1/4 oz. whole wheat pasta (one box, precook weight, I use penne for this recipe)
56 oz. crushed tomatoes (2 large cans)
6 oz. tomato paste
185 g yellow onion (one medium)
119 g green bell pepper (one medium)
1 tbsp extra virgin olive oil
1 tbsp minced garlic
1/2 tsp dried oregano
1/2 tsp dried basil
15 g fresh parsley (about 1/4 cup, chopped)
384 g mushroom (1.5 packages)
524 g zucchini (two medium)
1 tbsp honey
1/4 tsp cayenne
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 cup red wine (or substitute water)
519 g canned dark red kidney beans, drained and rinsed (2 cans)
5 g fresh basil (one large handful of leaves)
40 g parmesan cheese (about 3/4 cup, grated)

Recipe Directions for Potluck Pasta

  1. Heat lots of water in a large pasta pot to boil. Add salt and olive oil if you prefer.

  2. Heat your olive oil in a separate pot. Throw your onion and bell pepper into the food processor and mince, then add to hot oil with minced garlic. Sauté until onion is translucent, then add 1/2 tsp dried oregano and basil, and parsley. Cover and let cook for a few minutes.

  3. Chop your zucchini and quarter your mushrooms while the other veggies are cooking. Add to pot and stir well. Let cook for a few minutes, then add your can of tomato paste, stir well and cover.

  4. Once veggies have softened slightly, add your two cans of crushed tomatoes, salt and pepper, honey, and cayenne. Let simmer for several minutes. After a half hour or so, add wine or water and other 1/2 tsp dried oregano.

  5. Drain cooked pasta and let cool. Put in a huge mixing bowl. Drain and rinse your two cans of dark kidney beans and add to bowl with pasta. Cut your fresh basil leaves into slivers and add to this, as well as your grated Parmesan.

  6. If you are not cooking right away, let sauce cool before mixing. Otherwise, pour your sauce into the mixing bowl, stir well and then pour into baking dish (or dishes).

  7. Cover and bake @ 350 degrees for 45 minutes. If you want to top with mozzarella, take them out of the oven and top at this time, putting back in to bake, uncovered, for 15 more minutes. Let set for 10 minutes before serving.

Categories

Pasta, Main Dish, Italian, Bake, Vegetarian

Nutrition Facts
Serving Size 292.1g
Amount Per Serving
Calories
335
Calories from Fat
29
% Daily Value*
Total Fat
3.2g
5%
Saturated Fat
0.7g
3%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
333mg
14%
Potassium
980mg
28%
Total Carbohydrates
60.1g
20%
Dietary Fiber
13.4g
54%
Sugars
12.9g
Protein
17.7g
Vitamin A 36% Vitamin C 55%
Calcium 15% Iron 33%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • High in dietary fiber
  • High in vitamin A
  • High in vitamin C
  •   Bad points
  • Contains alcohol
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