Looking for a fun dinner your kids will love? Try this dish—it is a combination of spaghetti and lasagna. You can make it into a pie shape or individual cupcakes. The best part is it is very easy to make, can be made in advance and even frozen. Or, if you are rushing home from work it can be made in under an hour. Try cooking the spaghetti noodles in the morning if you have time, throw it together at the last second and bake for 20-30 minutes. Easy as pie!
Preheat oven to 350.
Stir oil into cooked noodles.
Spray a pie plate with nonstick spray.
Mix cooked noodles with eggs and parmesan. Spread noodle mixture along bottom of pie plate. Mix ricotta with Italian herbs.
Spread on top of noodle mixture. Top with tomato sauce.
Sprinkle mozzarella over top tomato sauce.
Bake for 20-30 minutes or until cheese is melted and pie is heated through.
If freezing allow to cool completely before putting in the freezer. To reheat place in 375 oven for 1 hour.
For cupcakes, spray mini muffin tins with nonstick spray. Do the same order of ingredients but place 1 Tablespoon of noodle mixture in each mini muffin space, top with 1 Tablespoon ricotta, 1 Tablespoon tomato sauce and 1 Tablespoon shredded cheese. Baking time is the same.
Makes 4-6 servings, depending on how you slice the pie!
Adapted from Weelicious.com
Looking for more easy dinner recipes? Try Keep It Simple Pasta Salad, Butternut Squash Macaroni and Cheese, and Soy Baked Tofu with Edamame, Broccoli and Lo Mein.
On those summer nights when you don’t feel like really cooking, try this pasta. It is easy and simple, and tastes delicious. Allowing the tomatoes to mix with the garlic, salt, basil and oil draws out its juices and creates the sauce. Mix it with cooked pasta and you are good to go! This pasta tastes great the next day too so don't throw out any leftovers.
Combine garlic, tomatoes, mozzarella, salt, basil and oil together in a bowl, allow to sit for 20 minutes. Mix with cooked pasta.
Looking for more easy and nutritious pasta dishes? Try Butternut Squash Macaroni and Cheese and Soy Baked Tofu with Broccoli, Edamame and Lo Mein.
Adapted from Bon Appetit July 2013
I love pesto. I know you can buy it everywhere, but have you ever tried making your own? It’s one of those things that is totally fool-proof and even better when you make it, not to mention a lot more nutritious. This simple kale pistachio pesto is so easy to make you won’t believe it. If you plan on feeding it to your kids I recommend making up some story about how they are so lucky they get to eat green pasta, otherwise they will look at you and ask, “why are you serving me green pasta?” Mix it into your favourite shaped pasta, and don't forget to save some of the water you cooked your pasta in.
Place all ingredients except for pasta water in a food processor or blender. Mix until smooth.
Combine with cooked pasta and pasta water.
Looking for more ways to get your kids to eat their vegetables? Try Butternut Squash Macaroni and Cheese or High Fibre Zucchini Chocolate Chip Muffins.