This is a fantastic base to work from. I changed it a bit, but really appreciate the starting point. Because I got rave reviews, (even from my kid!) and my husband requested I write down what I did, I'll share my alterations here: I cut down the oil added to the pasta to 1 Tbsp. I had a ton of beets, so I used beet greens instead of spinach. I sautéed the greens with garlic, onion, and chopped bell pepper, in olive oil. Then, I added a chopped zucchini and a can of mushrooms, drained. Then, I grated a small beet into it all. Turned it red, but the sauce masked that. Plus, the beet couldn't be tasted at all! (I dig invisible nutrition, esp with kids!) Then, I cooked the pasta, and put some spaghetti sauce in the bottom of a baking dish, layered pasta mixture, then greens mixture, then breadcrumbs (which I didn't have so I made some with toast), sauce, cheese, then repeated, topping with cheese. Baked it about 30-40 minutes, until the cheese was good and browned. It was delicious! Just as we started eating it, my hubby and I put red pepper flakes on for a little spice. I'd love it if someone tried it the same way, and told me how they liked it! My kid said, halfway through eating, "I'm getting seconds, this is so good!"
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