2 Tbsp EVOO
1 c sliced mushrooms (I used crimini and shiitake)
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1/2 red onion, diced
1/2 large jar tomato sauce (I used an organic roasted garlic/basil flavor sauce)
1/2 tsp red pepper flakes (or to taste)
1/2 lb (half a box) penne pasta, cooked until nearly al dente
1 ball fresh mozzarella, sliced or shredded
1/4 c fresh chopped parsley, for garnish
salt & pepper
Preheat oven to 350.
Heat the olive oil over medium heat in a large saute pan. Add the mushrooms and cook until they soften and begin to brown, about 5 minutes. Add the onion and bell peppers, and season well with salt & pepper. When the veggies are all softened (another 4-5 minutes), add the tomato sauce and the red pepper flakes and heat through. Mix the sauce with the cooked pasta and pour into a casserole dish. Top with the mozzarella cheese and bake until the cheese is golden brown and the casserole is bubbly (about half an hour).
Serve immediately, garnishing with parsley for a little punch of color.