L's Baked Vegetables & Penne
{the Sauce}
Throw the above into a crock pot for however long you will be away (my settings are 4, 6, 8 and 10 hours):
3 celery stalks, chopped finely
1 onion, chopped finely
2 carrots, chopped finely
1/2 carton of mushrooms, sliced
16 oz. can of whole tomatoes (drained)
4 oz. tomato paste
2 C. frozen spinach
1 t. salt
1 t. pepper
3.5 T. Italian seasoning
When you get home, preheat the oven to 400*F and cook 1 box of penne pasta. I prefer to use Barilla Plus Pasta (17 g. of protein per serving) when cooking a dish without meat. It has almost as much protein as a chicken breast (24 g. protein) and it actually tastes amazing! Cheers to feeling good about carbs...
4 oz. feta cheese, crumbled
6 oz. mozzarella, shredded
In a 9"x13" baking dish layer the noodles, the sauce and the mozzarella. For the top layer, sprinkle with the remaining mozzarella and all 4 oz. of feta. Bake for 25 minutes or so until everything is heated through and the cheese is bubbly and golden on top.
Throw the above into a crock pot for however long you will be away (my settings are 4, 6, 8 and 10 hours):
3 celery stalks, chopped finely
1 onion, chopped finely
2 carrots, chopped finely
1/2 carton of mushrooms, sliced
16 oz. can of whole tomatoes (drained)
4 oz. tomato paste
2 C. frozen spinach
1 t. salt
1 t. pepper
3.5 T. Italian seasoning
When you get home, preheat the oven to 400*F and cook 1 box of penne pasta. I prefer to use Barilla Plus Pasta (17 g. of protein per serving) when cooking a dish without meat. It has almost as much protein as a chicken breast (24 g. protein) and it actually tastes amazing! Cheers to feeling good about carbs...
4 oz. feta cheese, crumbled
6 oz. mozzarella, shredded
In a 9"x13" baking dish layer the noodles, the sauce and the mozzarella. For the top layer, sprinkle with the remaining mozzarella and all 4 oz. of feta. Bake for 25 minutes or so until everything is heated through and the cheese is bubbly and golden on top.
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