Now that I’m back to work during the week (darn those real jobs!), I’ve been looking for quick, easy, and healthy things to make for dinner each night. And even better if they produce leftovers to take for lunch! Jeff is often my savior on nights when I come home too tired for real cooking, but the new gym at Cal Poly opened last week, and he’s been nowhere to be found in the evenings, so I’ve been forced to fend for myself.
Enter quick & easy baked pasta! It’s homemade, tasty, relatively healthy, and takes all of about 25 minutes to make if you count the time it takes for the pasta to boil. I used a little olive oil and canned tomatoes instead of a tomato sauce to sauce time. I would have loved to use fresh tomatoes instead, but alas, I didn’t have any on hand.
I promise there will be more photos next week once I get back into the swing of things!
Quick & Easy Baked Pasta
Serves 2 (or 1 with leftovers!)
1 cup fusilli pasta
1/2 can diced tomatoes
2 cups fresh spinach
1/4 cup shallot, chopped
1 clove garlic, chopped
1/4 cup parmesan cheese
Pre-heat oven to 400 degrees.
Cook pasta according to directions.
While the pasta cooks, saute spinach, shallot, and garlic in a little olive oil over medium heat for about 3-4 minutes.
In a large bowl, combine pasta, spinach, shallot, and garlic. Add diced tomatoes, with their juice, and mix well. Add salt and pepper to taste then pour pasta into a baking dish.
Top pasta with parmesan cheese then bake until golden brown, about 15 minutes.
Time: 25 minutes
What do you make when you’re tired or don’t have much time?