Posted in Main Dish, Meatless, Pasta, Recipes, Vegetarian

Baked Pasta

Why I'm not sure I'll be able to leave my house tomorrow.

A post shared by Polka Dots and Pastries (@polkadotsandpastries) on

Day 8 of no meat.  I cannot say that I miss it entirely, but there are certain things that I find I cannot do.   One is eat at Alex’s favorite sandwich place Jersey Mike’s.  Sure they have vegetarian options, but they are not as satisfying as a nice turkey sandwich.  I choose to just get something from the grocery store and he can have his sandwich.  Today was a snow day from  school.  My car has not left the parking lot since I arrived home on Thursday.

Today, I put up a little Valentine’s Day
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And made another Yogurt Cake

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Ingredients:

  • 12 ounces of pasta (I used whole wheat shells)
  • 1 & 1/2 cups ricotta cheese
  • 1/4 cup Parmesan cheese
  • 1 clove garlic, minced
  • 1 large bunch of spinach, chopped
  • Pinch of nutmeg
  • 1/4 teaspoon dried sweet basil
  • 1/8 teaspoon crushed red peppers
  • Pinch of salt
  • Pinch of white pepper
  • 28 ounce can of crushed tomatoes with basil
  • 2 cups shredded mozzarella cheese
  • Optional – I added the left overs from my Sweet potatoes with tomatoes and collard greens.

Directions:

  • Preheat oven to 350 degrees
  • Cook pasta according to directions
  • In a large bowl combine ricotta and Parmesan cheese until smooth
  •  Add garlic, spinach, nutmeg, dried basil, crushed red pepper, salt, and pepper.
  • Put half pasta on bottom of 9 X 13 inch baking dish
  • Top with 1/2 tomato sauce
  • Spoon over the top all of the spinach ricotta mixture
  • Sprinkle 1/2 mozzarella cheese
  • Cover with remainder of pasta then tomato sauce
  • Top with the remainder of cheese
  • Cover with aluminum foil
  • Bake for 25 minutes covered
  • Remove cover and bake for 10 more minutes
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