The newest recipe I tried, one for cheesy veggie pasta, was from Women’s Health Magazine. Weirdly enough, they provided the ingredient list but no steps on how to cook it, so I ended up putting it all in a Pyrex dish and baking it.
Above is a picture of it ready to go in the oven. It turned out delicious!
This is what you need: whole wheat macaroni, 1 can whole, peeled tomatoes, 1 small container ricotta cheese, 1 cup chopped spinach and 1 medium-sized zucchini.
What to do:
1. First, boil water and cook the pasta according to box directions.
2. While the water is boiling, chop up zucchini, tomatoes and spinach.
3. Drain pasta and run cold water over it until it is room temperature (or at least not burning hot).
4. Put pasta into Pyrex dish and mix with ricotta cheese.
5. Layer zucchini, spinach and tomatoes on top.
6. Bake at 300 degrees for 30 minutes (don’t put foil over it–you’ll only have to cook it longer).
This made me four heaping servings. Enjoy!
