>> Tuesday, November 4, 2014
This is sure to be your new go-to dinner. A while back, I made this awesome Skillet-Baked Cappellini Pomodoro. The cool part about it was that you didn’t need to cook the noodles before tossing it in the oven. Well, I tinkered and improved on this meal to bring introduce more veggies (we usually roast some with our usual meal prep on Sunday afternoon) and improve the overall flavor.
Here it is!
NO-BOIL PASTA BAKE
Takes just 10 minutes to toss together, 1 hour to cook.
What you’ll need . . .
- Thin spaghetti noodles
- Jar of spaghetti sauce (or homemade)
- Low-fat ricotta (or maybe tofu ricotta?)
- Shredded mozzarella
- Spinach or other greens
- Roasted veggies (any will do)
- 1/2 to 3/4 cup water
- Preheat your oven to 350 degrees F. Get out a 9 x 13 glass casserole dish (or other baking dish of similar size).
- Spread a thin layer of spaghetti sauce on the bottom of the dish. Then a layer of the thin noodles. Add some of the roasted veggies (we used butternut squash), spinach, and dots of ricotta. Cover with more of the sauce. There are no right or wrong measurements.
- Repeat with another layer in the same way, but this time cover with the rest of the sauce and top with as much cheese as you wish. Some Parmesan works well too.
- Then pour in some water where your pasta isn’t covered by sauce. Just a little here and there is all your need.
- Place in your oven covered by tin foil and bake for 45 minutes. Then remove the foil and cook for another 15 minutes.
What foods did you prep this week?
We’re trying to dig deep into our cupboards and freezer drawers to have another $10 grocery week, which I’ll write about very soon. Basically, we’re avoiding buying lots of groceries and trying to use up what we already have hanging around -- only heading to the store for bananas, milk (for Ada), and other essentials.
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