Thursday, August 22, 2013

Mamma Mia!



Andy LOVES pasta. No, seriously, the kid loves pasta. Today I am sharing a meal I make at least twice a month for the family. It is easy, delicious, full of vegetables and perfect for reheating quickly during a busy work week.

Here are the ingredients:
-16 ounces of a whole grain pasta (Emma and Sara love the bowtie Farfalle)
-3-4 cups of pasta sauce (try mini meatball!)
-6 ounces of fresh or shredded mozzarella
-Parmesan cheese
-Egg
-12 ounces ricotta cheese (try skim or low fat)
-Dash of Nutmeg (Trust me!!!)
-Italian seasoning
-2 cups chopped kale (or spinach- or both!)
-Half of an onion, chopped small
-1 garlic clove, minced
-Olive oil
-Salt and Pepper to taste

1. Boil a pot of salted water and cook the pasta according to the instructions on the box.
2. Mix the ricotta, egg, half the mozzarella, parmesan, dash of nutmeg, Italian seasoning and salt and pepper in a bowl, set aside.

3. Heat the olive oil and chopped onions until they are translucent. Add the garlic and kale, saut√© until the kale is reduced in size, 3-5 minutes.

4. Allow the kale to cool and then add to the ricotta mix.
5. Pour some tomato sauce at the bottom of your 2 1/2 quart pan, then add half of your pasta, then half of your ricotta mixture.

6. Repeat step 5.
7. Top with remaining sauce, remaining mozzarella cheese, a sprinkling of parmesan cheese, and some fresh pepper.



At this point you can cover the pasta and put in your fridge until you are ready to make dinner, which is why I love this dish so much....



Or, you can bake it at 350 degrees. Cover with foil and bake for 30 minutes. Then remove foil and bake an additional 10-15 minutes, or until sauce and cheese is bubbly.



Allow to cool for a bit before cutting, and MANGIA!







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