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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe is easily adaptable to what is on hand- fresh, frozen, or canned veggies, leftovers, meat or no meat, etc. It's always yummy. Thanks Jill! and the back of the Hunt's can. Ingredients:
2 tablespoons olive oil |
3 medium yellow squash or 3 medium zucchini |
1 1/2 cups mushrooms, sliced (optional) |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 (10 ounce) package frozen broccoli, thawed (optional) |
1 (26 ounce) can spaghetti sauce (i use hunt's chunky vegetable) |
1 (16 ounce) jar alfredo sauce (or make your own- 2 cups) |
12 ounces ziti pasta or 12 ounces penne, cooked and kept warm |
3 cups mozzarella cheese, shredded |
1/2 lb ground beef, browned (optional) |
nonstick cooking spray |
Directions:
1. Preheat oven to 425.
2. Heat oil on Med-hi in skillet.
3. Add squash (and optional mushrooms) and season with salt and pepper.
4. Cook until squash starts to brown.
5. Add spinach (and optional broccoli); cook until water evaporates.
6. Blend the sauces into the veggies.
7. Heat through.
8. Toss with pasta, optional ground beef, and half of the cheese.
9. Coat a 13x9 pan with spray.
10. fill dish and top with leftover cheese.
11. Bake 10 min or until cheese melts.
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