Last night, Bryan and I returned from a relaxing weekend in Los Angeles with the family for a friend’s wedding. We were both a little tired — my two year old niece has amazing energy — and I decided to make a pasta bake. One thing I love about doing pasta bakes, lasagnas and anything else related, is that it they aren’t a lot of work and they generally last awhile. You can usually get 2-3 dinners out of one which is great when you know you’re about to start a busy week.
Here’s the recipe:
Ingredients:
1/2 pound cooked whole wheat fusili pasta
1 jar Classico tomato basil pasta sauce
6 cloves garlic
1 medium red onion
1 tbsp olive oil
1 bag spinach
10 crimini mushrooms
2 cups skim ricotta cheese
2 cups shredded mozzarella
1 cup grated parmesan
Preheat oven to 350. Saute garlic and onions for 3-5 minutes. Add spinach and mushrooms and cook for 3-5 minutes or until spinach is wilted. Let cool. Add mozzarella and 1 cup ricotta. Place pasta in a baking pan and cover with veggie and cheese mixture. Mix remaining ricotta cheese with tomato sauce and pour over the pasta and veggie mix. Grate fresh parmesan over the top. Bake for 20-25 minutes.
{ 8 comments… read them below or add one }
Looks delicious! Pasta bakes are the best - it’s not just enough for 2-3 meals but it also tastes better the next day too! :-)
It was actually better last night than it was the first night … or at least I thought so! :)
I also made these “healthier” chocolate chip banana cookies - I was on a baking kick - I’ll have to write up a post about those as well….:)
Mmmm what a delicious looking recipe! I could eat this for a week straight. I think I might try it with some nice fresh portabellas or perhaps shiitakes. Thanks for the inspiration!
- Brittany
Brittany, we literally did eat this for a week straight and it was delicious each time!!! :)
I think it would be great with portabellas or shiitakes - please, please, please make it and let me know how it turns out. I might have to update my own recipe! :)
Delicious Recipes
Awesome effort
Keep up the good work
For Vegetarian Recipes Visit http://vegetarianspot.blogspot.com/
Thanks! I love your blog too!
Jamie, I finally got around to trying this recipe… it was delicious!! First of all, I love cheese, so this was like heaven. Secondly I tried it with fresh portabella mushrooms. I found that they released a lot of liquid so the bottom of mind was a bit runny once it came out of the oven. I think next time I will use shiitakes; they have a stronger flavour and release less liquid when cooked. And just like I thought, I ate it for a week straight!
- Brittany
nice and daliciaus , teste good