This is a recipe my Dad, an 85 year old coal mining engineer, came up with. Obviously when he retired from coal mining he had way to much time on his hands, so Mom gave him an apron. The rest is history. If on a budget this recipe can be adjusted accordingly. Remember a little of this, a little of that. It will come out tasting great. Get creative. Dad was partial to fettuccini, but this goes great with just about anything.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.

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  • Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain and reserve the liquid from the vegetables; set aside.

  • Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top.

  • Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.

Nutrition Facts

303.5 calories; protein 19.2g 39% DV; carbohydrates 28.1g 9% DV; fat 14.4g 22% DV; cholesterol 36.3mg 12% DV; sodium 1425mg 57% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/26/2011
Sounds delicious! I haven't cooked it yet but think I might chop the vegies instead of slicing. Then use it as a hot dip for toasted baggetts Read More
(6)
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/26/2011
Sounds delicious! I haven't cooked it yet but think I might chop the vegies instead of slicing. Then use it as a hot dip for toasted baggetts Read More
(6)
Rating: 5 stars
05/03/2011
Easy and tasty. A wonderful recipe. Thanks to Dad! Read More
(5)
Rating: 5 stars
06/15/2011
This was very tasty quick and simple. I didn't have the red & green peppers on hand but an excess of tomatoes cubanelle peppers baby bella and oyster mushrooms. I feel like this recipe is a great way to use up the vegetable drawer. Which is always a keeper in my book. I served with a little sliced london broil and some jasmine rice. A keeper Read More
(4)
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Rating: 5 stars
01/20/2012
We loved this recipe! However it didn't feel like a casserole to me so we used it as spaghetti sauce and poured it over our pasta and it was delicious! I also used fresh sliced mushrooms instead of canned and I added some garlic powder to give it a little kick. I will be using this recipe for our pasta sauce and pizza sauce. Read More
(3)
Rating: 5 stars
09/21/2014
Delicious! I had a bounty of hot banana peppers to use up so I used those 1 green pepper and 1/2 each of red and yellow pepper that needed to be used up. I also had an 8 oz. pkg. of sliced fresh mushrooms to use up so I used those in place of the canned. I sauteed all the veggies in a tiny bit of evoo and a heavy spray of PAM cooking spray and that worked great. I seasoned the veggies w/ some s&p while they were cooking. I transferred the mixture to my casserole dish and poured the sauce over then topped w/ some cheese (did not use as much as we are trying to eat healthier). This was so tasty! I served it alongside steak and roasted red potatoes but I do agree this would be awesome over pasta. I was glad to find a new healthy veggie side...a keeper for sure YUM! Thanks for sharing.:) Read More
(1)
Rating: 5 stars
10/30/2013
My husband said it was "serious good"! Read More
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