Baked Rigatoni

Per Serving

1 c tomato sauce (ground beef, tomatoes, onions, carrots, Italian seasoning, olive oil, salt, and pepper) 

125 g veggies (carrots and kale) 

125 g pasta (cooked) 

1/4 c shredded mozzarella 

Equipment needed: oven-safe pot, or pan with casserole dish

Preheat the oven to 375

While you are waiting for the oven to reach 375, start heating up your pot. When it is hot, add the carrots and kale. You do not need to add oil to this mixture as there is enough fat in the sauce. 

Then add the pasta. 

If you have a dairy-free meal, cover your dish and let it simmer for a couple of minutes to let the flavors blend. For those of you that have cheese, add it to the top and then place in the oven. 

Cook until the kale begins to wilt and the carrots begin to soften. Next, add the meat sauce. 

Stir everything together. Add 1/4 c water (per serving) to the mixture, this will rehydrate the pasta. 

Set a timer for 15 minutes. If you like to have your cheese a little brown, you can broil for a couple of minutes after the timer finishes. 

Let the pasta sit for just a minute or two before serving, from start to finish this dinner takes less than 25 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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