Quick Kosher Dinner Bake Recipe

About this recipe

A hearty and satisfying baked dish featuring kosher-friendly ingredients, perfect for a quick and comforting dinner solution. Packed with vegetables and pasta, it's ideal for busy weeknights.

Ingredients

• - Schwartz Oregano
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Nearly Naked Veg Basil 100g
• 1 Kg Harry & Percy British Salad Potatoes
• - Cooks & Co Sliced Mushrooms
• - Cawston Press Pressed Tomato Juice
• 450G Northern Pasta Co. Fusilli, 450G
• - Tata Salt

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a large skillet or Dutch oven, sauté 1 diced onion over medium heat until softened, about 5 minutes.
3. 3. Stir in 1 tsp salt, 1 tsp pepper, 1/2 tsp oregano, 1/4 tsp basil, 2 diced carrots, 4 diced potatoes, 1 cup sliced mushrooms, and 2 cups tomato juice. Mix well and bring the mixture to a boil.
4. 4. Add 2 cups of fusilli to the mixture and stir to combine. Cook for an additional 2-3 minutes to ensure the pasta is well incorporated.
5. 5. Transfer the mixture to a large baking dish, cover with aluminum foil, and bake in the preheated oven for 45 minutes, or until the vegetables are tender and the pasta is cooked through.
6. 6. Remove from the oven, let it cool slightly, and serve warm. Enjoy your quick kosher dinner!