ON TOUR -- Layered Pasta Bake

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* Exported from MasterCook *

 

Layered Pasta Bake (Greece)

 

Recipe By :Linda McCartney On Tour

Serving Size : 6 Preparation Time :0:20

Categories : Linda McCartney On Tour

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 14 oz can chopped tomatoes

1/2 cup tomato puree

1 cup water

2 teaspoons dried thyme -- (or 1 tsp fresh)

2 cloves garlic -- crushed

10 sun-dried tomatoes -- chopped

1/2 pound vegetarian feta -- diced

sea salt & black pepper to taste

3 cups dried pasta -- (fusilli or penne)

1 medium onion -- chopped

3 medium zucchini -- sliced

3 tablespoons olive oil

1/2 cup vegetarian Cheddar -- grated

chopped fresh basil -- (for garnish)

 

In a medium saucepan, simmer the tomatoes, tomato puree, and water with the

thyme, garlic, and sun-dried tomatoes. When the sauce has reduced and thickened

a little, after 8-10 minutes, add the feta. Season to taste with salt & pepper.

Meanwhile, cook the pasta according to the instructions on the package. Drain

and mix it thoroughly with the tomato sauce.

In a medium saucepan, saute the onion and zucchini in the olive oil for 2-3

minutes.

Spread half of the pasta mixture in a large baking dish and layer the zucchini

mixture on top. Cover with the rest of the pasta mixture.

Sprinkle with the Cheddar and bake at 350 °F for 20-25 minutes. Serve hot,

sprinkled with fresh basil.

 

Typed by Karen C. Greenlee <greenlee

 

 

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Per serving: 113 Calories (kcal); 7g Total Fat; (53% calories from fat); 3g

Protein; 12g Carbohydrate; 0mg Cholesterol; 163mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0