Rotini BakeSubmitted by: DALLASGRL45
Red Ripe Tomatoes, 10 Roma Tomatoes
Basil, 2 tbsp
Oregano, ground, 2 tbsp
Sage, ground, 1 tbsp
Garlic, 3 cloves
Onions, raw, 1.5 cup, chopped
Cauliflower, raw, 1 head, medium (5-6" dia)
Garlic powder, 1 tbsp
Rotini, Whole Wheat, 13 oz
mozarella, cheese Slices, 6 serving
Preheat Oven 400
Puree Tomatoes with some water (you descide the thickness of your sauce. Add in Basil, Sage, Oregano, Garlic and Onions, season to taste. Simmer (if sauce too thin use some tomatoe paste to thicken)
Boil Pasta until tinder, drain and put back in pan.
Break up Cauliflower into small pieces and put on a tenfoil lined baking sheet, drizzle with olive oil and garlic salt. and mix well then spread out flat . Bake 10-20 minutes until soft and very light brown.
Mix pasta, Cauliflower and Tomato Mixture together and put in a 8x11 glass baking dish. Top with Monzarrella slices. Bake for 15 min or until cheese is bubbling and a little light brown.
Number of Servings: 7
Recipe submitted by SparkPeople user DALLASGRL45.