(Image: Baked Pasta served with gourmet lettuce, tomato and danish fetta, with a parsley, salt, red wine vinegar and olive oil dressing.)

Flickr is great! What’s the big deal you may ask? I post all my recipe photos on there in groups and share links to my website, but it also helps give me ideas for new recipes or using ingredients I’d never thought about.

This recipe here is very closely adapted from mikehipp’s vegan baked ziti. The photo itself made me want to try this lovely dish, but of course I never, ever use the recipe as is. I always change it and this one was of course the same.

My recipe here turned out a little dry, so I’d recommend putting a little more tomato in and maybe reducing the cooking time from 45 minutes to possibly 35.

Ingredients:

• 1 red onion diced
• 3 cloves garlic diced
• olive oil for sauteing
• 1 red pepper/capsicum chopped roughly
• 1 tbs italian herbs
• salt and white pepper for seasoning
• 2 tbs tomato paste
• 1 can artichokes, drained
• 1 can diced tomatoes
• 1 can sanitarium tender pieces (gluten can be subsituted)
• 2 tbs red wine vinegar
• 0.5 cup mozzarella
• 3 serves penne pasta

Instructions:

1. Boil the pasta seperately and drain.
2. Preheat oven to 180 degrees celsius.
3. Saute onions and pepper/capsicum, whilst adding a little salt and pepper for seasoning.
4. Once the onions have caramelised, add the diced garlic and herbs. Slowly cook for another minute.
5. Add the tender pieces and mushrooms, mixing in the tomato paste and red wine vinegar well.
6. Pour the tomatoes into the pan and stir before adding the pasta, artichokes and half of the mozzarella torn roughly.
7. Once everything is combined, place the ingredients into a baking pan. Top with the remaining mozzarella and place in the oven for 45 mins.