Saturday, February 5, 2011

Baked Rotini With Pesto, Pecorino, Tomato, And Italian Olives

1 Box Multi-Grain Rotini (Usually Sold In A 12, 13.5 or 14.5 Oz  Box)
1 Deep 3 Quart Oven Safe Non Aluminum Casserole Dish
1 Large Non Aluminum Mixing Bowl
1 Piece of Aluminum Foil
2 14.5 Oz Cans of Plain No Salt Added Tomato Sauce or Make Your Own Using Fresh Tomatoes
1/4 TSP Sea Salt
1 TBSP Pistachio or Cashew Pesto or other store bought brand with No More then 9 Grams Fat Per TBSP
5 Italian Diced Green Olives Marinated in Olive Oil & Garlic (Find in Olive Bar At Grocery or In a Jar)
Pecorino To Cover Your Casserole Of Rotini Plus 2 TBSP
1-2 TBSP Extra Virgin Olive Oil

Preheat Oven to 350
Drizzle Oil Onto Base of Casserole Dish
Into Mixing Bowl Add in Tomato Sauce, Salt, Pesto, Olives, 2TBSP, Pecorino And Stir to Blend
Add in Entire Box of Uncooked Multi-Grain Pasta And Mix With Your Sauce
Pour Entire Pasta Mixture Into Casserole Dish And Spread Evenly In Dish
Add a Thin Layer of Pecorino Cheese Over Your Pasta Mixture
Cover Casserole Dish With a Piece of  Aluminum Tinfoil
Bake At 350 On Bottom Oven Rack Until Pasta Is Soft 1 Hour to 1 1/2 Hours
Possibly Longer Depending on Your Oven

Ready to Bake

Ready to Eat

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