Baked Pasta with Peas

We ran out of time for any sort of complicated cooking this week, so, in order to not spend more money on food last night at dinnertime, I improvised a bit. Here's my pasta creation. It wasn't bad.

Baked Pasta with Peas

1 pound farfalle (bow-tie pasta)
1 tablespoon olive oil
2 ribs of celery, finely chopped
2 carrots, peeled and finely chopped
1 cup frozen peas
1 large handful of parsley, divided
1 jar pasta sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Bring a pot of water to boil and cook pasta.

Heat olive oil in large pot over medium heat. Sauté celery and carrots until vegetables start to soften. Add peas and cook for another minute. Add pasta sauce and 3/4 of the parsley. Simmer until pasta is done.

Preheat oven to 350ºF.

Drain pasta and add to pot of sauce. Stir to mix. Put mixture into 9x13-inch glass baking dish. Add cheese and remaining parsley. Bake for 10 minutes or until cheese is melted.