Monday, May 16, 2011

Pasta Bake

by Meghann on May 16, 2011

I’m beat. Today was a busy one.

I had plans to meet friends for yoga & dinner this evening, but an overload of work and the strong desire to stay home forced those plans to be postponed. I even had to turn Derek’s brother down when he invited us over for dinner about 15 minutes after I had cancelled my plans with friends. Staying home and cooking in my own kitchen was the only thing I wanted. ๐Ÿ™‚

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Anyone who reads my blog regularly knows I’m not a pasta fan. It’s a pointless, flavorless carb in my opinion. (cue the attack! ๐Ÿ™‚ ) When I was younger my Dad would always pump the sauce up with meatballs or sausage when he made pasta so i could have make a sandwich with the pumped up sauce instead. My Dad was always the best. ๐Ÿ™‚

I still despise regular ole spaghetti (yuck!), but every once in a while I don’t mind whole wheat pasta pumped up with tons of veggies and good sauce. Derek LOVES pasta and knowing it makes him happy makes me happy.

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Tonight’s pasta dish was more of a pasta casserole bake – heavy on the veggies and cheese. ๐Ÿ˜‰

I started with onion, eggplant, and broccoli that I sauteed on the stovetop with olive oil, garlic, fennel seed, and rosemary. I added the veggies to a casserole dish then mixed in cooked whole wheat noodles, a jar of pasta sauce and half a container of ricotta cheese. Topped with mozzarella cheese, cover with aluminum foil and bake at 375 for 20 minutes. Remove aluminum foil and bake for 10 minutes.

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The dish was great. I especially enjoyed the addition of the fennel seed, with gave the bake a nice italian flavor to it. The spurts of ricotta cheese also added a rich creaminess to the sauce.

Not all pasta is bad when done right. ๐Ÿ˜‰

I had a serving of Cappuccino Chip for dessert.

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More Links!

Is there anything you’re not a fan of, but your significant other LOVES so you make it anyways?

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