"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Friday, October 15, 2010

Brown Rice Pasta Florentine

Ingredients-


1# Brown rice pasta (rotini)
Olive Oil
1 large bag (16 oz.) frozen spinach leaf, thawed and squeeze all water from it
1 medium Onion, small dice
1 medium Green Pepper, small dice
2 cloves Garlic, minced
15 oz. Ricotta cheese
2 eggs, cracked and lightly beaten
1/2 C. grated Parmesan cheese
6 oz. sun-dried Tomatoes, julienned (I used my oven roasted tomatoes I had left over)
1 C. Pasta Sauce (I like Trader Joe's Basil and Garlic)
1 C. Italian shredded Cheese blend
Fresh Oregano, parsley, chopped fine to taste
Salt and Pepper, to taste

Preparation-
Preheat oven to 375 degrees.
Boil water in large pasta pot with salt until rolling.  Add pasta, stir and cook until al dente ( about 8 minutes).  Drain, cool under cold water and reserve on the side.
In a medium saute pan heat some olive oil until shimmering.  Add onions and green peppers, cook until translucent then add garlic and cook 1-2 minutes.  Remove from heat and reserve.
In a mixing bowl combine Ricotta and Parmesan cheeses, egg, spinach, onion and pepper mixture, sun-dried tomato, herbs, salt and pepper, mix well.
In a baking dish pour half of the pasta sauce and tilt to evenly coat the bottom.  Add half of the cooked rice pasta and spread evenly across dish.  Sprinkle half of the italian grated cheese mix over the pasta.  Next, evenly spread the spinach mixture on top to form next layer.  Evenly distribute the remaining pasta to form next layer; add remaining sauce to cover and finish with even layer of remaining shredded cheese.  Place dish in the oven and cook for 35-40 minute or until top is bubbling and golden brown.  Remove from oven, let stand for 10 minutes, serve and enjoy.

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