Penne Vegetable Bake
Sort of like a lasagna, but not exactly. But hey, with pasta, cheese, vegetables and meat, who cares what it's called, right?
- 1 pound whole wheat penne
- 1 pound lean ground beef
- 1 onion, chopped
- 3-4 cloves garlic, chopped
- 2 26-ounce jars spaghetti sauce
- 2 teaspoons Italian seasoning
- 2 squash (1 yellow, 1 zucchini), cut lengthwise and sliced
- 8 cups fresh spinach
- 1 cup light sour cream
- 10 ounces part-skim mozzarella, shredded
Cook the penne to al dente.
Brown the ground beef, onion and garlic in a large pot. Drain off any extra fat.
Add the spaghetti sauce, Italian seasoning and squash.
Simmer 15 minutes over low heat with the lid on.
Add the spinach and cook and stir until wilted.
Preheat the oven to 350°.
In a 9x13-inch pan, layer the ingredients as follows: thin layer of sauce, half the penne, sour cream, half the mozzarella, half the remaining sauce, rest of the penne, rest of the sauce, rest of the mozzarella and sprinkle the top with Italian seasoning.
Bake for 30 minutes.
- An all-in-one dish, so you're all set! Although some sorbet would be a nice way to finish the meal (and your day).
Submit!
