This healthy quinoa bake is so good you won’t even realize how healthy it is! Plus it is so easy to make with simple ingredients that wont break the bank. It’s the perfect healthy comfort food!
Cheesy Greek-Style Baked Quinoa
2 1/2 cups Cooked Quinoa
1 1/4 cup Fat Free Feta Cheese
1/2 cup Reduced Fat Shredded Mozzarella
1 cup Chopped Spinach
1 cup Diced Cherry Tomatoes
1/2 cup Skim Milk
1 tbsp Olive Oil
1 tsp Minced Garlic
1 tsp Lemon Juice
1 tsp Parsley
1 tsp Onion Powder
Salt & Black Pepper
Prepare the quinoa as directed. While quinoa cooks, dice cherry tomatoes and chop spinach leaves, then set aside. Next, in food processor combine feta, skim milk, garlic, lemon juice, and parsley, blending until smooth.
When ready, cherry tomatoes and spinach into quinoa, plus 1 tbsp oil, stirring well. Pour over with feta sauce, then season with onion powder and salt & pepper, combining thoroughly.
Transfer mixture to oven safe casserole dish, spreading evenly. Top with mozzarella, then bake at 400F for 15 minutes until top has melted. Immediately plate and serve.
I have been really into bakes lately and this one is one of my favorites. The original recipe has you making your own pesto, but with my busy schedule I just used pre-made pesto. The best thing about bakes is that you can add whatever you have on hand to make this dish suitable to your tastebuds. You can add artichokes, different cheeses, a different tubular pasta, really whatever you have on hand.
Pesto Pasta Bake
1 lb. whole wheat rigatoni
2-3 cups chopped cherry tomatoes
2-3 cups of chopped spinach
½ cup pasta water
½ cup shredded cheese of choice (I used mozzarella)
pesto (as much or as little as you like)
Bring a large pot of water to boil. Add the pasta to the water and cook according to package directions. Reserve 1/2 cup of the pasta water.
While the pasta is cooking, chop up the tomatoes and spinach and set aside.
Preheat the oven to 400 degrees. Toss the cooked noodles with the chopped tomatoes, pesto, and a little pasta water if it needs to be more saucy. I usually had enough pesto to coat all the pasta. Transfer to a 9×13 baking dish and sprinkle with the cheese. Bake for 10-15 minutes or until the cheese is melted.
Although this dish takes a bit of time in the oven, it is really easy to assemble and you don’t even have to pre-cook the pasta! Its a great twist on a simple pasta with red sauce recipe by adding fresh tomatoes!
Pasta alla Formiana
Butter, for greasing dish
1 (28-ounce) can crushed tomatoes
1 clove garlic, coarsely chopped
1/2 pound (8 ounces) mezze penne or other small pasta
1/3 cup olive oil, plus extra for drizzling
1/4 cup dried oregano
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices
Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.
Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the dish and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered.
Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.