Zucchini Pasta Bake - a quick
family meal you can have on the table in less than an hour. Low cost and easy to make - what more can we say?
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2 zucchini, sliced
12 oz. tomato sauce
3 cups Rigatoni
6 oz. Mozzarella cheese, sliced
1 tsp olive oil
Handful of shredded cheese
1. Preheat oven to 350F.
2. Cook pasta according to package instruction, then set aside.
3. In a small saucepan, boil a small amount of water. Add zucchini and cook until tender.
4. Grease a baking dish and layer 1/3 of the Rigatoni, tomato sauce, cheese and zucchini.
5. Continue layering until you have three of each.
6. Cover with shredded cheese and add a sprinkle of olive oil.
7. Bake in the oven for about 30 minutes or until cheese is melted.
Best Pennywise Tip: Add some finely chopped onion and/or grated carrots for added nutrient value. (You know me, I can't stop myself from doing this.) It also makes the meal even more frugal as it stretches it. And, if your children are a bit fussy about veggies, they'll get the food value without the fuss.
Favourite way to add extra veggies, without the added work, time or mess to clean up? Add dehydrated or quick freeze-dried!
The taste is as delicious as vegetables picked fresh from the garden. When I dehydrate vegetables I get them at peak harvest time when the price is at it's lowest and the vegetable is at it's peak nutrient value, too. All the mess is done at once and soon I have jars of dried vegetables in the pantry cupboard.
With time running out in my busy schedule (you know what I'm talking about!) nowadays I buy my food storage already dehydrated or, better yet, freeze dried. What a time saver!
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