I always make delicious, low-fat, healthy casseroles for my family because they love them AND because they last for two days – so sometimes I only have to cook three times a week!
- 1 bag whole wheat penne pasta
- 1 glass jar organic marinara sauce
- 1 bag organic frozen mixed veggies (or any veggies, just make sure they are mostly green)
- balsamic vinegar
- 1 bag low fat/skim mozzarella shredded cheese
Preheat oven to 375 F. Boil the pasta until it’s al dente, mostly cooked but still firm (it will continue to cook in the over) and drain.
Using a 9 by 13 inch Pyrex dish, layer the pasta, then the veggies, a drizzle of balsamic vinegar, marinara sauce to cover, and finish with a sprinkle of mozzarella. Cover with aluminum foil and bake for 40 minutes. Remove the cover and bake 5 more minutes.
Another great casserole idea: Take this Italian dish south of the border by adding black beans or ground turkey, and replace the marinara sauce with salsa. Add olives, fresh diced red bell peppers, and enchilada sauce. Ole!