I make pasta similar to this quite frequently. Use fresh vegis for the best flavor, for sure. Tonight I used garlic, onion, grated zucchini and crookneck squash from our garden and added some store bought onion and garlic pasta sauce. I also made this like a mock lasagne with elbow mac instead of penne and some ricotta mixed with an egg, some garlic, salt, pepper, parm and mozzerella cheeses, and chopped parsley. I layered some sauce, the pasta (undercooked about 3 minutes), the ricotta mix, some chedder and mozzerella and topped with the rest of the sauce, some olives and more cheese. It was awesome. Grate the squashes and the picky kids who gag on it will eat and never know it was there. This is a very customizable recipe, so make it with whatever you have and enjoy. As long as the pasta is well undercooked, you can make the full giant recipe, but put half in a freezer container or foil pan and pull it out for another day. The recipe's amount would feed my family of 4 for at least 3-4 meals, easily. I normally scale it down to use 2 cups of dry pasta and it will do 2 very generous meals for us.
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I make pasta similar to this quite frequently. Use fresh vegis for the best flavor, for sure....