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™‚


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.


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.


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.


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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