Beet Marinara Pasta Sauce with Mozzarella

Ingredients

• 1 tablespoon parsley, finely chopped
• 10 herb-marinated fresh mozarella balls, quartered
• 1 teaspoon white pepper, freshly ground
• 1 (15-ounce) jar classic marinara sauce, store-bought
• 2 tablespoons tomato paste
• 3 small beets
• 2 tablespoons Dijon mustard
• + 5 more ingredients
• • 4 tablespoons olive oil (or any other vegetable oil)
  • 1 bouquet garni (see tips)
  • 1 large yellow onion, thinly sliced
  • 1-½ tablespoons salt
  • 1 (16-ounce) package mini penne

Cooking pasta: Bring about 8 quarts of water to a boil. Add the pasta, bring back to a boil, then immediately lower the heat to a gentle boil. Cook the pasta for about 10 minutes. Season with salt and continue cooking for an additional 5-8 minutes. Keep stirring every now and then so the pasta do...

View full recipe at SpringPad