Thursday, November 12, 2015

Rotini Lasagna - different take on it

You've made a huge pot of spaghetti sauce and everyone is STUFFED! Now what? Eat spaghetti again, tomorrow night? NOPE! Re-create a NEW meal using the leftovers.

Pre-heat oven to 350 degrees. In a sauce pan, boil a few cups of water on the stove and add 1/2 box of Rozoni Garden Delights (brand name) Veggie Rotini. {trust me it's YUMMY and better for you than regular pasta. While it's cooking, slowly melt 4oz cream cheese and mix with 1 TBSP Italian Garlic Bread Seasoning. Drain the water from the pasta and stir in the cream cheese mixture. Be sure to coat all of the pasta.

Use Non-Stick Spray on an 8x8 casserole dish. Pour pasta into the bottom and spread out evenly.  Spread the meat sauce on top of the pasta, covering from one side to the other. (I had about 2 cups or so as leftovers). You should see barely any pasta, if not none. Top with shredded Mozzarella Cheese and then spread shredded Parmesan Cheese (not the powdered stuff) on top of it. Bake 350 degrees for about 20-30 minutes. You'll see the moz melted, however the parm won't too much. Cut and serve.

When it's warm you may be spooning it out, as it doesn't stay together as a square, like lasagna. I noticed when I put up the leftovers, that it held together more after it had cooled. YES - I have leftovers of leftovers. LOL!  What a way to S-T-R-E-T-C-H 2 lbs of ground beef, uh?

If you need a YUMMY recipe for Spaghetti Sauce from scratch - no Ragu, here- then see this past entry: Italian Garlic Spaghetti

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