Preparation/cook time: 45 minutes; serves 6-ish
Ingredients:
- 4-ish servings of spiral pasta
- Half a package of vegetarian "ground beef" (Quorn, Morning Star, etc.)
- One large can of stewed tomatoes
- One can of corn (or half a package of frozen corn)
- Half a jar of tomato sauce
- Two fistfuls of grated cheese
- Sliced green olives (the more the better)
Preparation:
- Boil the pasta until it's slightly al dente; drain well
- Mix pasta, "ground beef," tomatoes, corn, olives and cheese in a large casserole dish
- Add pasta sauce until everything is sufficiently gooey, but not so much the casserole is floating in it
- Sprinkle with more grated cheese, if desired
- Bake 30 minutes on 350℉
Variations:
- Substituting Italian olive salad for the plain green olives is pretty fantastic.
- If you know something about cooking (or are just feeling adventurous) you can experiment with adding herbs and spices - it's tasty on its own, but it was particularly good when I added "Pasta Sprinkle" (sweet basil, Turkish oregano, thyme and garlic).
- Note: you can make this with gluten-free pasta, but it can't be simultaneously gluten-free and vegetarian - most meat substitutes use some form of gluten to hold it together, so you have to use real meat for the gluten-free variety.
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