Pasta can be prepared and served in a variety of ways; on the stove top, in the oven or even in a salad. Using some of my healthy food essentials I made a quick pasta bake over the weekend. Using to dishes, a pot and a pan I accomplished something that was easy and delicious. I like to make things that can easily be manipulated, meaning you can add a variety of things to this dish ranging from meats to veggies.
This dish is so simple it will probably become a fall/winter dinner staple. Check out the recipe below and be sure to share your tips, tweaks and experiences below!
Ingredients
4 servings
– 1/2 box or 6.7 oz Rotini whole wheat pasta
– 1 can petite diced tomatoes, drained
– 1 cup frozen spinach
– 1/2 cup protein (I used Morningstar crumbles)
– 2/3 cup shredded cheese
– 1 1/2 tbs chopped garlic
– black & red pepper, salt to taste
– Extra virgin olive oil
Cook pasta. In pan or glass baking dish thinly coat with olive oil. Add half a can of diced tomatoes, garlic and a little pepper. Layer half of the pasta, followed by the spinach, protein crumbles and salt and pepper. Top with the remaining tomatoes and pasta. Cover with the shredded cheese and pepper, I add a slice of swiss cheese torn in pieces as well; and drizzle a little olive oil on top. Put in the oven at 350 degrees and bake for 15-20 minutes. Plate, serve and enjoy!
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