Home Run Dinner

Wednesday, January 25, 2012

I have been on the hunt for dinner ideas that have short prep time... unfortunately Mr. A is not a huge fan of crockpot meals every night (sad face). I found the original recipe in a Cooking Light magazine and have adapted it just a tad. This seriously only takes 20 minutes to put together (shorter if you can chop the veggies ahead of time), and then it doesn't need long at all in the oven!! It was a heavenly dinner last night!!!

Baked Pasta and Vegetables

8 oz uncooked pasta (I used rigatoni)
1 Tb olive oil
2 cups chopped yellow squash (I used 2.5 small ones)
1 cup chopped zucchini (I used 1.5 small ones)
1 cup chopped onion
2 cups chopped tomato (I used 1 large one)
2 garlic cloves, minced
1 cup shredded mozzerella
1 tsp dried oregano
3/4 tsp salt
pinch of red pepper flakes
1/4 cup ricotta cheese
1 egg

1. Boil water and cook pasta
2. Preheat oven to 400F
3. Heat oil in a large skillet over medium/high heat. Add squash, zucchini, and onion. Saute until tender. Add tomato and garlic. Saute for a few minutes. Remove from heat. Stir in pasta, 1/2 cup of the mozzerella, oregano, 1/2 tsp of the salt, and the red pepper flakes
4. In another bowl, combine the ricotta, remaining salt, and egg. Stir into the pasta mixture. Spoon into a 8x8 dish that has been sprayed with nonstick spray. Add the remaining 1/2 cup of mozzerella on top.
5. Bake for 10-15 minutes, depending on how melted/crunchy you want the cheese

3 comments:

Maegan said...

I LOVE Cooking Light! Their recipes always seem to be spot-on. This sounds great!

Sabrina Silins said...

I am really interested in what you wrote here. This looks absolutely perfect. All these tinny details are give me a lot of knowledge.

Sabrina Silins said...


I am really interested in what you wrote here. This looks absolutely perfect. All these tinny details are give me a lot of knowledge.