Pasta Al Forno
Appears in Cook's Country February/March 2011
Vegetarian pasta dishes can be unpalatably lean piles of randomly selected vegetables. Here’s our truly hearty, full-flavored version.
WHY THIS RECIPE WORKS
Rather than reach for a canned sauce for our Pasta Al Forno, we crafted our own using onion, garlic, and canned diced tomatoes as the base. To add flavor and crunchy texture to the dish, we made our own bread crumbs, sprinkled them on top o...