So I went back to the Italian theme this week.
I really enjoyed the pasta that I made two weeks ago – and was able to repurpose it in many different ways so I thought it would be a good dish to share with you all.
These little guys are great too because you can prep as many or as little as you want beforehand. You can also throw all the ingredients into one large oven-safe dish if you’re cooking for a whole family!
Not to mention the fact that you get whole grains, protein, vegetables and dairy all in one little bowl. It’s amazing fresh out of the oven but also as a heat-and-eat option – kind of like your own little frozen dinner meal, except it’s homemade which means less fat, sodium and no preservatives.
Hopefully I’ve sold you on these being a good idea.
{individual vegetarian baked pasta bowls}
makes: 2-4 individual bowls
ingredients:
- Whole wheat pasta, cooked according to package and drained instructions (I made about half the bag for my two bowls so adjust accordingly for your needs)
- 1 jar of spicy arrabiata sauce
- 6 oz. beefless ground beef (I used Trader Joe’s brand but any vegetarian crumbles would work…or if you prefer, lean ground turkey, beef or even chicken would work wonderfully in these too)
- 1 green zucchini, sliced then quartered
- 3 tri-color peppers de-seeded and chopped
- Reduced-fat mozzarella cheese
- Oregano to taste
- Canola oil spray
directions:
- Spray a non-stick pan with cooking oil
- Add chopped vegetables to a non-stick pan over medium heat and allow to simmer until just soft
- Meanwhile, make pasta according to package instructions, drain and set aside
- Once vegetables are soft, add beefless ground beef crumbles (or ground meat that has been cooked in a separate pain). Mix well to combine so that all ingredients are heated through thoroughly.
- After about 3-5 minutes, add the jar of arrabiata sauce to the pan, stirring occasionally until the sauce just begins to bubble (about 5 minutes)
- Preheat oven to 400 degrees F
- Add about 1 cup of whole wheat pasta to an oven-safe dish, top with sauce mixture and a handful of mozzarella and place in oven. Bake until the cheese just begins to bubble on top.
- Top with oregano to taste and serve.
Katie says
Totally sold. 😉 Happy Monday!
Cait says
You too my friend!! 🙂
Ali says
Such a great idea! I’ve been on a quest to better meal plan. Unfortunately I have to avoid pasta, but I just made a big batch of quinoa which I will use throughout the week in various combinations. You’ve definitely ignited my desire to shop smarter and plan my meals ahead as much as possible, so thank you. 🙂
Cait says
I’m so glad that I have! You’re very welcome! 🙂
Kelly // The Pretty Bee says
These look so good! The perfect little autumn dinner!
Cait says
Exactly! They’re working so well, especially for the cooler temps we’ve been getting!
Heather @ Health, Happiness, and Hope says
Almost like a pasta pot pie haha! Love it! I’m always looking for simple meals for a single girl – this is perfect!
Cait says
Haha yeah it kind of is! I never thought of it that way. And I’m so glad you like these dishes!