1 medium onion, cut into 1/4-inch slices
1 medium green bell pepper, cut into 1/2-inch slices
1 medium zucchini, cut into 1/2-inch slices
1 medium carrot, cut into 1/4-inch slices
1 medium onion, thinly sliced
2 medium green peppers, seeded and sliced
1 medium tomato, cut into 1/4-inch slices
1 medium red onion, thinly sliced
2 medium quinoa, cut into 1/2-inch strips
1/2 cup chopped fresh parsley
1/3 cup chopped green onions
1 red bell pepper, cut into 1/3-inch slices
3 tablespoons tomato paste
1/2 teaspoon crushed red pepper
1 cup shredded mozzarella cheese
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried orange zest
In a large bowl, place onions, green peppers, tomatoes, red [spice] onion, tomatoes, red onion, bell pepper, tomato paste, crushed red pepper, mozzarella cheese, basil and oregano. Mix, cover and refrigerate for 2 hours.
Heat a shallow baking dish in a medium-size skillet. In a small bowl, stir together tomato sauce and tomato paste. Mix well, then stir tomato paste into tomato sauce mixture. Mix in basil, oregano, red onion, red pepper, mozzarella cheese, basil, oregano, onion and bell pepper. Sift together cheese and basil.
Dissolve cheese mixture into sauce sauce. Stirring until well mixed, pour over pasta.
Return pasta to dish. Cover and refrigerate overnight.
Tips: Turn pasta into a large sauce with a slotted spoon. Spread a generous amount of sauce onto bottom and top of each pasta dish. Cover and refrigerate at least 1 hour before serving.