|Yields approximately 8 servings
1 lb dry pasta (rotelli works well)
2 cups marinara sauce (homemade or jar)
minced garlic to taste
olive oil to taste
1-2 cups shredded mozzarella
1/4 cup Parmesan (optional)
1 box frozen spinach, thawed or 2 cups roasted eggplant
Cook pasta until al dente (~7-8 min), drain and place in large bowl.
While pasta is cooking, warm sauce and veggies (I used the microwave).
Place drained pasta in a large bowl, add some olive oil and garlic and
Add rest of ingredients except cheeses.
Add mozzarella and mix, sprinkle Parmesan on top.The cheese will melt a
little from the heat of the other ingredients, but if you want it warmer,
microwave the whole thing.
Roasted Eggplant: Slice 1-2 globe eggplants 3/4 inch thick, brush
with olive oil, and bake in oven 30-60 min until soft and done. If you
prefer cooked garlic, spread minced garlic on eggplants before baking.
Chop eggplant into large cubes and freeze in 1-2 cup amounts.
These amounts are approximate, as I don't usually measure. Adjust the
amounts of sauce, etc to suit your taste.