Tomato-and-Okra Bake

Southern Living
Six ounces of any pasta can be used. Cooking the pasta first makes prep a breeze.
Makes 6 servings


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1/3 cup butter or margarine
1 small onion, chopped
1 small green bell pepper, chopped
1 tablespoon all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups diced fresh tomatoes
8 ounces pasteurized prepared cheese product, cubed and divided
1 teaspoon chopped fresh basil
1 1/2 cups sliced fresh okra
6 ounces cooked tiny penne pasta
1/4 cup fine, dry breadcrumbs


Melt butter in a large skillet over medium-high heat. Add onion and green pepper; sauté until tender. Stir in flour, salt, and pepper.

Add tomatoes, half of cheese, and basil. Cook 3 to 4 minutes or until thickened. Stir in okra and pasta. Pour mixture into a 1-quart casserole dish. Top evenly with breadcrumbs.

Bake at 350° for 20 minutes. Top with remaining cheese, and bake 5 more minutes or until cheese melts.

Created date

June 2003