Not Too Spicy Baked Macaroni |
|
 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 10 |
|
It makes a big dish, enough for 8-10 servings and they'll all come back for more. Ingredients:
1 lb elbow macaroni noodles |
3 tablespoons extra virgin olive oil |
1/2 lb assorted mushroom, quartered |
1 onion, chopped |
2 garlic cloves, chopped |
1 (14 1/2 ounce) can diced tomatoes |
1 (10 ounce) package frozen spinach, thawed and drained of liquid |
1/2 teaspoon red pepper flakes (more or less to suit your hotness factor!!!) |
1/2 cup breadcrumbs |
1/4 cup grated parmesan cheese, plus |
1/3 cup grated parmesan cheese |
1/4 cup romano cheese, plus |
1/3 cup romano cheese |
2 tablespoons butter, softened plus |
2 tablespoons butter |
12 ounces mozzarella cheese, cubed |
1/4 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 350.
2. Bring a large pot of salted water to a boil.
3. Add the pasta and cook until tender about 8-10 minutes.
4. Drain pasta.
5. In a large skillet, heat olive oil over medium heat.
6. Add the mushrooms, onion and garlic.
7. Cook until mushrooms are tender and onion is golden, about 7 minutes.
8. Add the tomatoes, spinach and red pepper flakes.
9. Stir to combine and cook until heated through, about 5 minutes.
10. In a small bowl, mix together breadcrumbs, 1/4 cup Parmesan, and 1/4 cup Romano.
11. Spread the softened butter in a 13x9 inch glass baking dish and sprinkle half of the breadcrumb mixture inside the dish to coat.
12. In a large bowl, combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg (Don't leave the nutmeg out-it has a delicious flavor!).
13. Spoon into prepared dish and top with remaining bread crumb mixture and dot the top with the remaining butter.
14. Bake until the top is golden brown, about 35-40 minutes.
15. Enjoy!
|
|