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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Here's a nourishing meal that you can make ahead of time. Mix zucchini, red pepper and mushrooms, with a scrumptious tomato sauce. Add cooked whole wheat noodles, sprinkle with mozzarella and Parmesan cheeses, and bake - Dinner's Ready!! Ingredients:
1 (340 g) package whole wheat noodles |
2 tablespoons olive oil |
1 onion, chopped |
1 garlic clove, finely chopped |
1 carrot, chopped |
1 celery, chopped |
1 (28 ounce) can plum tomatoes, crushed, with juices |
2 zucchini, thinly sliced |
2 red peppers, chopped |
1 cup mushroom, sliced |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/4 teaspoon red pepper flakes |
2 tablespoons all-purpose flour |
1 (370 ml) can carnation evaporated milk (regular, 2%. or fat-free) |
2 cups part-skim mozzarella cheese, shredded, divided |
1/2 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 350°F Grease a 9x13-inch baking dish.
2. Cook noodles according to package directions,.
3. SAUCE: Heat olive oil in a large deep skillet or large pot. Cook onions, garlic, carrot, and celery until softened, about 3-5 minutes, Add tomatoes with juice and bring to a boil, lower heart and stir until starting to thicken.
4. Add next 6 ingredients and cook for 3 minutes. Stir in evaporated milk, cook until thickened, about 2-3 minutes, stirring constantly,.
5. Combine noodles, vegetable sauce, and 1 cup mozzarella cheese. Place in prepared baking dish. Sprinkle with remaining cheeses. Cover with foil and bake in preheated oven 30 minutes. Remove foil and continue baking for 20-30 minutes longer until golden, Let sit for 10 minutes before serving.
6. TIPS: Serve with a side salad.
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