Stuff all the veggies you have in your baked pastas, and you have one nutritious meal with less clean-up. I used Organ’s Rice & Corn Macaroni.
Rice Macaroni (or any macaroni of your choice)
Cheddar Cheese, 1 cup, shredded
Roasted Chicken (leftover), sliced
Full Cream Milk, 1 cup
GF Rice or All Purpose Flour, 1 cup
(I used Bob’s Red Mill Rice Flour)
Chicken Broth, 1/4 cup
Yellow Onion, 1, chopped
Curry Leaves, 1/2 cup
Garlic, 8 cloves, chop 4, leave 4 whole
Baby Spinach, 1 cup
Pumpkin, diced, 1/2 cup
Carrot, shredded, 1/2 cup
Honey, 1 tbsp
Salt and Pepper
Cook macaroni for 20 minutes, drain and rinse with cold water to keep them from sticking. GF pastas take longer to cook.
Pre-heat oven at 180°C/360°F.
To make sauce:
Preheat oil in a pot. Sauté onion first, then garlic, keeping them from turning brown.
Add flour, stir to blend with onion and garlic.
Pour milk into pot. Add cheese, stir. Add salt, pepper and oregano. Stir.
Add curry leaves, stir. Then let it simmer.
Transfer macaroni to a baking dish. Add pumpkin and carrot. Season with
a bit more salt and pepper.
Pour pasta sauce over mac and veggies.
Add spinach and honey. Blend everything with spatulas.
Bake for 25 minutes.