Ingredients
Units
Scale
- 16 oz Pasta (Rotini, Penne, or Rigatoni are my favs Cooked)
- 14 oz Pizza Sauce (homemade or canned – See Notes ¹ for sneaking in Veg.)
- 2 cups Vegetable juice²
- Pizza Toppings of your choice (examples: mushrooms, green bell peppers, pepperoni, sausage, tomato chunks, pineapple, olives, slices of tomato…)
- 16 oz Mozzarella Cheese
- 1/2 cup Parmesan Cheese (grated)
- 1/4 cup Parmesan Cheese (grated – for the top)
Instructions
- Pre-Heat oven to 350ºF
- Grease your baking dish³ and set this aside for now.
- Cook the pasta until about two minutes under al dente (it cooks more in the oven, so you want it a little on the harder side).
- pour 3/4 of the Vegetable Juice at the bottom of the dish, top with the pasta, and add the rest of the Vegetable Juice and about 1/3 of the shredded cheese (mix together in the pan)
- Top with the pizza sauce and any pizza toppings of your choice and the remaining cheese (basically… make it look like a pizza).
- bake for 30 minutes, let sit for about 3-5 min and serve.
Notes
¹A fun trick to do is to puree the veggies into the pizza sauce. I do it all the time for spaghetti. It adds a lot of great flavors and your kids are eating veggies, they don’t normally eat.
² I use V-8, but any tomato/veg juice is good.
³I used the 2XL Mora Ceramics Serving Platter in Chai to bake it in, but whatever you have that will fit all of the contents is fine. You could also toss it into a 9X13 Casserole Pan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 588
- Sugar: 8
- Sodium: 1186
- Fat: 20
- Saturated Fat: 11
- Carbohydrates: 67
- Fiber: 4
- Protein: 34
- Cholesterol: 58