Cheesy Tomato Beer Pasta Bake

19 Mar

Cooking can be incredibly messy. Never wear black when you’re baking. Don’t start peeling potatoes after you’ve gotten a manicure. And don’t blend a large quantity of liquid…in a small food processor.

I’m usually not terribly messy in the kitchen, but this time was different. I mistakenly used the food processor when I should have broken out the blender. Why? Because when you put a bunch of liquid (including beer!) in the processor, it tends to leak. And eventually pour out over the sides. Luckily, nothing exploded in my face, and I salvaged about 99% of the sauce in this recipe to finish off the dish. Which is delicious!

This super easy meal comes together very quickly. Throw some UNcooked pasta into a dish, top it with some sauteed veggies, and blend up a tasty, beer- and cheese-filled sauce that does all the work for you. This can even be prepared ahead! Simply bake now, and then broil when you’re ready to eat it. Perfect for an after-gym dinner….with a glass of wine.

Cheesy Tomato Beer Pasta Bake |

Everything’s better with cheddar!


Cheesy Tomato Beer Pasta Bake, adapted from The Beeroness
Serves 6

  • 1 tbsp olive oil
  • 1/2 medium onion, diced
  • 1 bell pepper, diced
  • 12 oz whole wheat penne pasta (or any shape you might have)
  • 1 14oz can crushed tomatoes
  • 1 bottle wheat beer
  • 1/2 C plain nonfat Greek yogurt
  • 1 C water
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp Italian seasoning
  • 1/4 tsp cayenne pepper
  • 1 C shredded mozzarella
  • 2 oz of fresh Parmesan or white cheddar

Preheat oven to 375. Spray a 2-qt or 8×8 baking dish with PAM. Layer the uncooked pasta in the bottom and set aside.

Heat olive oil in a pan over medium-high and saute onion and pepper until cooked, about 8 minutes. You can use any veggies you wish! Mushrooms, squash, even eggplant would work.

In a blender (do NOT use a food processor!), add crushed tomatoes, beer, yogurt, water, mozzarella and spices. Blend until it’s pureed.

Spread cooked veggies over the dry pasta. Carefully pour the blended sauce on top, being sure to cover all the noodles. Grate about 2 oz of fresh Parmesan or white cheddar on top.

Cover with foil (tip: spray the underside of the foil with PAM to avoid cheese from sticking to it!). Bake at 375 for 45-50 minutes.

Remove from oven and take off the foil. Turn the heat up to broil, and let the cheese get nice and brown in the broiler for 3-5 minutes.

Remove and let cool 5-10 minutes. Serve and enjoy!

Cheesy Tomato Beer Pasta Bake |

Look at that cheesy goodness! All golden brown and perfect.


Cheesy Tomato Beer Pasta Bake |

Mmmmm so tasty



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