Italian Macaroni Vegetable Bake
One of the best parts of moving to New York has been being closer to my sister. Now that we are both in Manhattan, we have dinner at each others apartments at least once a week. She first made this healthy Italian dish at her apartment a few weeks back and we both loved it!
I couldn’t wait to make it for myself and photograph it for the blog. We even made it again for my grandma and cousins when we were all in San Francisco last week! Needless to say, this is a new dinnertime staple in both of our repertoires.
Keep reading for the recipe…
What makes this recipe so unique and intriguing is that you actually crush macaroni noodles and layer them raw into the casserole. I recommend using large size macaroni noodles because they break up easier. You can measure the macaroni into a bag and crush with a rolling pin or a meat mallet.
In the bottom of the pan you start by layering sliced, fresh tomatoes. That layer is topped with a combination of fresh spinach and Italian parsley. Then comes the layer of crushed macaroni, topped with another layer of the spinach combination. The last layer is a can of diced tomatoes. Finally, a seasoned olive oil mixture is poured over the entire dish. It is covered with foil, baked, and an hour later an easy Italian meal is ready to serve!
This is a healthy, meat-free meal that is packed with veggies. I bet you could even substitute whole grain pasta with equally delicious results. It also reheats like a dream, so plan on enjoying the leftovers for lunch the next day.
Tip: If you are not a huge fan of garlic, feel free to eliminate the garlic cloves and substitute garlic flavored olive oil. It offers a hit of flavor without being overpowering.
I know you are intrigued…why not make “Crushed Macaroni Vegetable Bake” for dinner tonight?
Follow this link for the recipe –> http://italian.betterrecipes.com/crushed-macaroni-vegetable-bake.html
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