This One-Pan Pasta Bake is proof that you don’t need much to make a filling and nutritious meal on the fly. And if you’re looking for ways to use up that bag of frozen... veggies or greens in your crisper drawer, this is a perfect vehicle for piling on all the cancer-fighting ingredients.
In a large cast-iron skillet or a 9x13 pan, add pasta, tomatoes, parsley, onion, and garlic. Add olive oil, salt, and pepper and mix together thoroughly. Add water and mix again, making sure that the top is smooth and pasta is submerged. Cover the pan loosely with tin foil and bake in oven for 20 minutes.
After 20 minutes, stir the pasta carefully and remove the tin foil. Continue to cook for another 15 to 20 minutes, or until the pasta is cooked al dente. Serve hot.
Recipe by Nora Vaughan, Drexel Food Lab
Feel free to add vegetables, additional herbs, or a couple tablespoons of parmesan cheese on top. Additionally, you can substitute broth instead of water.