Crushed Macaroni And Vegetables Recipes

CRUSHED MACARONI AND VEGETABLES

Steps:

• Preheat the oven to 350 degrees. Grease an 8-inch-square baking dish with 2 teaspoons of the olive oil.
• Stir the remaining olive oil and the water in a small bowl to blend. Stir in the garlic.
• Scatter the macaroni over half of a large dish towel and fold the other half of the towel so the macaroni is covered. Take a rolling pin and pound or roll it over the macaroni until the pasta is in small pieces.
• Arrange the tomato slices in layers in the baking dish. Season generously with salt and pepper. Combine the spinach and parsley, and spread half over the tomatoes. Sprinkle the crushed macaroni over the spinach.
• Place any remaining tomato slices over the macaroni. Add the final layer of spinach and parsley. Spread the stewed tomatoes over all of the ingredients.
• Drizzle the oil and garlic mixture evenly over the top. Cover the dish with aluminum foil and bake for 1 hour, or until macaroni is tender.

CRUSHED MACARONI & VEGETABLES

Steps:

• Preheat the oven to 180*C/350*F/ gas mark 4. Grease an 8 inch square baking dish with 2 tsp of the olive oil.
• Whisk the remaining olive oil together with the water and garlic. Set aside.
• Scatter the macaroni over half of a large clean tea towel. Fold the other half of the towel over it. Crush it with a rolling pin or pound until it is in small pieces.
• Arrange the sliced tomatoes in the bottom of the oiled casserole dish. Season with salt and black pepper generously. Tear up the spinach and mix it together with the parsley. Spread half of it over the tomatoes. Sprinkle with the crushed macaroni and then cover with the remaining spinach and parsley. Spread the canned tomatoes over top of everything. Drizzle wih some balsamic vinegar. Whisk the water/oil/garlic mixture again and pour this over everything evenly. Cover tighty with aluminium foil.
• Bake in the preheated oven for one hour, or until the macaroni is tender. Spoon onto heated plates to serve and pass the Parmesan cheese to sprinkle on top.

CRUSHED MACARONI AND VEGETABLES

Steps:

• 1. Grease an 8" square baking dish with 2 tablespoons of oil.
• 2. Mix oil,water, and garlic in a bowl and arrange tomato slices in a single layer in the greased baking dish.Season with salt and pepper.
• 3. Put macaroni in a baggie and let air out and seal.Roll with a rolling pin until pasta is in small pieces.
• 4. Combine spinach and parsley and spread half over tomatoes.
• 5. Sprinkle crushed macaroni over the top of the spinach
• 6. Over the top of macaroni add the rest of spinach and parsley. Then spread stewed tomatoes over all.
• 7. Drizzle oil and garlic mixture over top of stewed tomatoes and cover dish with foil or lid
• 8. Bake at 350 degrees for 45 minutes to an hour.2-3 minutes before done ,uncover and sprinkle 1 cup shredded cheese on top till melted.

VEGGIE MACARONI & CHEESE

Steps:

• Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions, adding broccoli, cauliflower, carrots and celery during the last 6 minutes of cooking. Drain; transfer to a greased 13x9-in. baking dish., Meanwhile, in a large saucepan, heat butter over medium-high heat; saute onion until tender. Stir in flour until blended. Gradually stir in milk and broth; bring to a boil. Cook and stir until thickened, about 2 minutes; stir in cheese, mustard, salt and pepper. , Add to macaroni mixture, stirring to coat; sprinkle with paprika. Bake, uncovered, until heated through, 15-20 minutes.

VEGETABLE MACARONI

Steps:

• In a large bowl, combine the soup, sour cream, milk, onion, salt and pepper. Stir in the vegetables, macaroni and cheese. , Transfer to a greased 3-qt. baking dish. Cover and bake at 375° for 30-35 minutes or until bubbly.

FRESH AND EASY VEGGIE SPAGHETTI

Steps:

• Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
• Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
• Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
• While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
• Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.