Need a somewhat sorta kinda a lil’ bit sneaky meal to feed the kiddos who don’t want to eat their veggies? Here’s a somewhat sorta kinda a lil’ bit sneaky recipe for you! This calls for any veggie pasta you have on hand or can find. We used Barilla and no I’m not being paid to use it or review it. (Making sure this bloggity blog stays legal, ya’mean?)
Please hide the box if your kids can read. Luckily Suga Booga can’t read words unless it’s her name, Disney, or Mickey. When she saw the pasta, she gave me a crazy look and asked what happened to it. I told her that it’s special pasta for good little girls who like cake. She bought it and I made an peanut butter cake with chocolate icing because she fully expected cake after she finished her meal. What am I going to do when she’s no longer this naive? Am I the only parent out there that wishes there was some special drink to give our kids to make them stay young forever? To keep her this small and this cute and forever have that little baby voice that just makes her so much more adorbs? No? Forget I mentioned it. Anyway, here’s what you will need:
2 cups of Veggie pasta of your choice (the one we used is carrot & squash)
2 cups of Tomato/Pasta sauce (seems like a lot but trust me, okay?)
1 cup of Ricotta cheese
1 cup of Mozzarella cheese
Spinach (this is where your personal preference comes in)
Boil your pasta according to the instructions on the package. Once your water reaches a boil, add a bit of olive oil to a saute pan (or regular pan) but not too much. We are sauteing this spinach, not frying it. Saute the spinach until it is just starting to get that deep green color then remove from the heat. We don’t want to lose the nutrients in the spinach by cooking it too long.
While you spinach is cooling and the pasta is cooking, start to layer your ingredients in a mixing bowl. Ricotta, mozzarella, Italian seasoning, and olive oil. Once your pasta is al dente, drain and add to the bowl before topping it off with your sauce followed by your spinach. Mix together in the bowl then pour into an oiled baking dish then top with more mozzarella and Parmesan cheese, cover with foil and bake for 25 minutes until your dish is bubbling.