Delicious Baked Farfalle with Vegetable, Meat Marinara

Marinara sauce: 2 cans crushed tomatoes, fry 3 cloves diced garlic, add to sauce. 2 Tbsp basil, sprinkle olive oil, dash of salt and pepper, 1 tsp garlic powder, 2 Tbsp fresh parsley, sprinkle of oregano

In a medium skillet saute 2 cloves diced garlic, 1/2 yellow onion, 1 cup portabella mushrooms, 1 diced italian pepper, 2 cups cooked broccoli, add 2 lbs chopmeat (chicken chopmeat healthier choice)

Boil 1 lb Farfalle noodles, once done strain

In a rectangular pan add farfalle, drain meat and veggie sauce on a paper toweled plate, add marinara sauce mix together add 1 cup parmegano oreginato cheese, 2 cups shredded fresh mozzarella
Bake on 350 degrees for 20-30 minutes until cheese is lightly golden.

© 2010 (Theresa) Cooking Divas