Clean Eating Freezer Meals Cookbook: Fast and Delicious Clean Eating Recipes Your Family Will Love! (Clean Eating Made Simple Book 6) by Heather Choate

Author:Heather Choate [Choate, Heather]
Language: eng
Format: epub
Publisher: Akela Publishing
Published: 2015-03-13T22:00:00+00:00

Chapter 5 - Vegetarian Dishes

Vegetable dishes are great to store in the freezer. You can preserve the nutrients and quality of the food.

Tomato & Mozzarella Pasta Casserole

Ingredients:

1 lb broccoli florets

¾lb onion, diced

15 oz can chickpeas, drained

½lb mozzarella, divided

1 cup cottage cheese

¾cup Parmesan, grated

1 tsp black pepper

12 oz farfalle pasta

3 large ripe tomatoes, divided

4 garlic cloves, minced

¾cup basil leaves, divided

3 large eggs

1 lemon, juiced

2 tsp salt

Makes 6 servings

Instructions:

Preheat the oven to 375 degrees. Grease your casserole dish with olive oil. Add salt to the boiling water. Add the farfalle pasta and cook for 10 minutes until al dente. Drain and return to pot.

Steam the broccoli until tender. Chop into bite size pieces. Add to the cooked pasta. Chop the 2 cups tomatoes and add to the pasta. Stir in the garlic, onions, chickpeas and½cup basil. Cut the mozzarella into chunks. Add to the pasta.

Whisk the eggs in a bowl. Add the lemon juice and cottage cheese. Mix in½-cup Parmesan. Add the liquid into the pasta mixture. Stir then season with salt and pepper.

Spread the mixture in your baking dish. Cut the remaining tomatoes into half moons. Place on top of the pasta. Spread the remaining mozzarella on top. Add the¼cup Parmesan and drizzle with olive oil.

Cover and freeze for up to 1 month. Bake the dish for 30-35 minutes until the top is brown and bubbling. Serve with basil.

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