Monday, November 24, 2008

Easy-Bake Pasta

Good things come to those who mix together random foodstuffs from their freezer and pantry and bake them. Mmmm. This is for Joy, who says my recipes look yummy, but she doesn’t have a lot of time to make them. I guarantee she (and everyone else) has enough time for this one. I made it last week when I wanted something warm and yummy to curl up with in front of Thursday night TV. And now I have enough in my freezer for many weeks to come ... and after this Thursday (Happy Thanksgiving!) I will have a lot of other leftovers, too. Not so impeccable timing on this one, but hey, what can you do?

It definitely hit the spot, even though the current writing on Grey’s Anatomy did not.

Easy-Bake Pasta

1 lb. pre-shredded part-skim mozzarella cheese
2 jars of your favorite spaghetti sauce
1 lb. uncooked pasta
1 bag frozen sliced zucchini
1 bag frozen yellow squash
1 C. shredded parmesan, divided

Preheat oven to 350 F.

Boil the pasta for ¾ the recommended cooking time.

Drain the pasta and mix with everything but the parmesan.

Pour the mixture into two lightly greased 13- x 9-inch baking dishes.

Top each pan with 1/2 C. shredded parmesan.

Bake for 30 to 45 minutes, until the tops are browned and bubbly.

Eat one batch and freeze the other into meal-sized portions in Ziplock bags, once it has cooled.

Bake from frozen for one hour covered, 15 minutes uncovered.

Tip: If the Ziplock is stuck to the pasta when you take it out of the freezer, just run the sealed bag under luke warm tap water to unstick. The pasta will pop right out.


Missy said...

You are SO close to that five ingredient or less mark, it's scary! Scary good, that is. My kind of meal; I'm gonna try it!

Hillary said...

If you only use one kind of squash, you'll be right on the money. :-)