Wednesday, May 9, 2012

The Anti-Chicken Fingers Movement ~ Tomato & Pasta al Forno

I always love pasta, no matter what kind.  I try to mix up spaghetti dishes, spaghetti pie, pasta pizza, etc.  This   is a new one I tried, and the family loved.  Callie asked to take it to school the next day for lunch, which is huge since she demands the same sandwich, day in and day out.  
2-TBL extra virgin olive oil
2-cloves garlic, crushed
1-pd lean ground beef
2-14 oz cans of diced italian tomatoes (or regular)
1-tsp dried oregano
1-lb whole wheat pasta (tubes)
8-oz mozz cheese, cubed
2/3 cup fresh parmesan

Direction, heat oil in skillet. Brown ground beef & garlic.  Add oregano and tomatoes, simmer - stirring occasionally until thickened.  Meanwhile cook pasta.  Toss pasta w/sauce.  Place 1/2 of pasta mixture in oiled 9X13 inch pan. Cover with 1/2 the parmesan, then 1/2 the mozzarella.  Layer the same way again, then bake at 400 degrees for 15 minutes.

Serve with salad and your bread of choice!  Happy Eating Friends ~ Trina

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