So between my San Francisco trip (which was AWESOME), my Maryland trip (which was AWESOME) my night shifts at work, this crazy apartment and the leaks, and the bugs, and the possible bed bugs-yes, knock on wood (NOT AWESOME), I have not been able to cook as often as I would like. HOWEVER, I do have this weekend off and plan on crock potting on SUNDAY! Its been awhile so I’m very excited. Still figuring out what to make so any and all suggestions will be considered.
Tonight for dinner I made baked pasta. This is the type of meal that I usually have all the ingredients for already and it’s easy to throw everything together. What you need is:
- Green scallions
- Shell Pasta
- Pasta Sauce
- Mozzarella cheese
So then you put some olive oil in your pan and add the diced onions and eggplant. Cook for amount 2 minutes then add the diced squash and zucchini (they seem to cook faster). I also put in just a little butter, but really not necessary. Once everything is tender, add the past sauce and stir. At this point you can also add salt and pepper for more taste. Meanwhile, you should have your pasta cooking. Once it is ready, add the vegetables with the sauce to the pasta in a separate dish. Laddle one layer into a casserole dish. Then sprinkle with the cheese and sprinkle some diced tomatoes on top. Repeat this process until you have 3 layers. Then all you have to do is bake the casserole (covered) for 25 minutes at 350. When it comes out, put your green scallions on top.
And that is it! So good!
Success? Of course (Catherine this part was for you)