Cannellini Vegi-Ball Bowtie Bake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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And although bowtie pasta is optimal for this recipe, medium shells work well too. Ingredients:
16 ounces bow tie pasta |
1 box , franklin farms vegi-balls (about 10-12 vegi-balls) |
1 (16 ounce) can cannellini |
1/2 cup plain spinach (not creamed) |
1 cup sliced white mushroom |
1 (6 ounce) can tomato paste |
4 tablespoons extra virgin olive oil |
1 tablespoon onion powder |
1 teaspoon oregano |
1/2 teaspoon salt |
1 dash black pepper |
breadcrumbs |
shredded mozzarella cheese, and or parmesan cheese, cheeses |
Directions:
1. Rinse and drain the cannellini.
2. Slice and rinse the mushrooms.
3. In a mixing bowl, mix the tomato paste, olive oil, and all the spices together to make the sauce.
4. Cook the pasta according to box directions, you'll want it al dente or firm because the sauce will seep in and give it moisture while it bakes.
5. Preheat the oven to 350.
6. Dice the vegi-balls, if you leave them whole they won't come out right.
7. In a 13 x 9 casserole dish, add the pasta, cannellini, spinach, mushrooms, and diced vegi-balls and mix together well.
8. Coat the food with the pasta sauce, mixing thoroughly.
9. Top with the breadcrumbs and shredded cheese.
10. Bake at 350 for 30-45 minutes or until the top is nice and brown.
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