A new take on the macaroni casserole...

Discussion in 'Food and Cooking' started by clane, Jul 20, 2010.

  1. clane

    clane Bookish Mama

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    Baked pasta with tomato, arugula and mozzarella

    Whole wheat elbow pasta cooked & drained (13.5 oz i think), combined with tomato sauce (one can), chopped tomato sauteed with chopped red onion in balsamic vinegar, sea salt and fresh pepper to taste, mixed with a generous amount of washed arugula. Cover with thin slices or shredded mozzarella and bake until cheese is melty and delicious. The bite of the balsamic and arugula contrast well with the mozzarella. And basil...I added some basil paste (refrigerated tube in produce dept)
    Last edited: Jul 20, 2010
  2. Tremor Christ

    Tremor Christ Amity's Focus Member

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    mmmmmmm sounds yummy!
  3. tracey

    tracey no worries on my mind

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  4. clane

    clane Bookish Mama

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    it went over well. very well :)

    i get worried when i start adding a mish-mash of stuff without a real plan, but it worked out. i wanted something lighter & healthier but still reminiscent of the beef/tomato/cheese mac casserole my grandmother used to make.

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