Giada De Laurentiis Spicy Baked Macaroni
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Salt1 Lb. Elbow Macaroni Pasta3 Tbls EVOO1/2 lb. assorted mushrooms, quartered1 onion, chopped2 cloves garlic, chopped1 (14.5 oz) can diced tomatoes1 (10 oz) package frozen spinach, thawed and drained of excess liquid1/2 tsp red pepper flakes1/2 cups bread crumbs1/4 C grated Parmesan, plus 1/2 cup1/4 cup Romano, plus 1/3 cup2 tbls butter, softened, plus 2 tbls12 oz. mozzarella cubed (about 2 cups)1/4 tsp freshly ground nutmeg
Preheat oven to 350 degrees. Cooking time: 30-40 minutes
Bring large pot of salted water to a boil. Add the pasta and cook until tender - 8-10 minutes. Drain.
In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion and garlic. Cook until the mushrooms are tender and onion is golden - about 7 min. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through - about 5 min.
In a small bowl, mix together the bread crumbs, 1/4 C parmesan and 1/4 C romano. Spread the softened butter in a 9 x 13 inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.
In a large bowl combine the vegetable mix ture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown - about 30- 40 minutes.
Serves 8-10.
Number of Servings: 8
Recipe submitted by SparkPeople user MARCIE1952.
Bring large pot of salted water to a boil. Add the pasta and cook until tender - 8-10 minutes. Drain.
In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion and garlic. Cook until the mushrooms are tender and onion is golden - about 7 min. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through - about 5 min.
In a small bowl, mix together the bread crumbs, 1/4 C parmesan and 1/4 C romano. Spread the softened butter in a 9 x 13 inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.
In a large bowl combine the vegetable mix ture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown - about 30- 40 minutes.
Serves 8-10.
Number of Servings: 8
Recipe submitted by SparkPeople user MARCIE1952.
Nutritional Info Amount Per Serving
- Calories: 385.1
- Total Fat: 25.0 g
- Cholesterol: 59.1 mg
- Sodium: 693.0 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 3.1 g
- Protein: 18.7 g
Member Reviews