Oven Roasted Potatoes
Oven Roasted Potatoes
By: Rachel's Tea
Info
Info
Servings
Prep-Time
-
Bake Time
-
Cal/serving
Ingredients
- Bell peppers, sliced 1-2
- Decent-sized potatoes 4-5
- Olive oil 3 tbsp
- Banana peppers 3 tbsp
- Large onion (sliced) 1
- Salt & pepper
- Dried rosemary (Optional) 2 tsp
- Creole seasoning (Optional) 1 tsp
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For A Delicious Breakfast
Method
- In a large saucepan coated with cooking spray, sauté onion and garlic for 3 minutes.
- Add the zucchini, mushrooms, carrots and peppers; cook until tender, about 5 minutes.
- Stir in the tomatoes, water, paste and seasonings. Bring to a boil. Reduce heat and simmer for 20 minutes. Meanwhile cook noodles according to package directions; drain.
- Set 2 cups of sauce aside.
- In an ungreased 13x9 baking dish, layer 1/3 of the remaining sauce, 3 noodles.
- Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top.
- Sprinkle cheese on top, cover and bake at 350 degrees for 45 minutes. Uncover; bake.
- 5-10 minutes. Let stand for 15 minutes before cutting.
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