Monday, November 25, 2013

Dat Baked Rotini, tho...

12 oz rotini
1/2-3/4 jar spaghetti sauce
4 mozzarella string cheeses
4 handfuls shredded parmesan cheese
5 slices provologne cheese
3-4 roma tomatoes <<YUUUUMMMMY
baby spinach (a few handfuls)

Cook and drain pasta.
While you're waiting for the water to boil and/or cooking the pasta, dice the roma tomatoes into chunks- a little bigger than you would for salsa. Thinly slice/shred the baby spinach. Cut the string cheeses up into little cubes, about 1/2".

Add the drained pasta to a big bowl.
Add the pasta sauce- it's up to you how much. How saucy do you want it?
Add the baby spinach, tomatoes, string cheese pieces, and 2 handfuls of the parmesan cheese. Mix that up well, then dump into a greased 9x13 dish (or a pretty deep 9x9 dish).
Cover with provologne slices, then sprinkle the last 2 handfuls of parmesan cheese over the top.

Cover this with foil and bake at 400 degrees for 30 minutes. Check the pasta mix near the end; uncover for a little while if it seems too liquidy.

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