Saturday, May 30, 2009
I just made this recipe, which I found by googling "veggie pasta bake:"
Vegetarian Pasta Bake
Serves: 6 (But I made ten servings out of mine, which are currently in my freezer, ready to be lunches or dinners for the next few weeks.)
12 oz large elbow macaroni (I used whole-wheat rigatoni)
2 eggs, well beaten (I used cage-free)
1 (16 oz) container fat-free ricotta cheese
1/4 cup freshly grated Parmesan cheese
2 tsp dried parsley flakes
Salt and pepper, to taste (I only used pepper - don't add salt to my cooking)
1 (26 oz) jar pasta sauce (I used no-salt cans of diced tomatoes and tomato sauce, plus chopped onions, garlic powder, and Italian seasoning)
1 (10 oz) package frozen spinach, thawed and drained (I used a 1lb bag)
1 medium zucchini squash, halved and cut in 1/4" slices
8 oz fresh mushrooms, sliced
8 oz low-fat mozzarella cheese (I used fat-free...I know I know...everybody hates fat-free cheese but me)
Prepare elbow macaroni according to package directions; under cook the pasta by 2 minutes for this baked dish. In a medium bowl, beat eggs; add ricotta cheese, Parmesan cheese, parsley flakes, salt and pepper; mix well. In an oven-safe dish layer half of the pasta, half of the cheese mixture, half of the pasta sauce, spinach, squash, mushrooms, remaining pasta, remaining cheese mixture and remaining pasta sauce. Top with mozzarella cheese. Bake at 375 degrees F for 35 to 40 minutes.
Recipe Courtesy of Dakota Growers Pasta Company.