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Spaghetti Sauce
Spinach Mushroom Pizza
Zucchini Pizza
Tomato, Mushroom & Pesto Pasta
Simple Tomato Sauce
Veggie Lasagna
Mac & Cheese with Bacon and Mushrooms

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Spaghetti Sauce

1 medium to ½ large onion, diced
8 oz mushrooms, chopped
1 bell pepper, diced
2 cloves garlic
20 oz canned tomatoes
30 oz tomato sauce
Salt & pepper
Oregano, basil, thyme & rosemary

Sweat vegetables in olive oil until they start to soften, add garlic and cook a minute longer. Add remaining ingredients and allow sauce to cook down and thicken some. Also great for pizza sauce or lasagna. We like ours a little chunky, but you could blend this for a smoother consistency or to hide some of the veggies. :o)

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Spinach Mushroom Pizza

1 lb whole grain pizza dough
1 onion, diced
8 oz mushrooms, chopped
2 cloves garlic, chopped
8 oz fresh spinach
Olive oil
Salt & pepper
½ tsp oregano
½ tsp thyme
8 oz olives, sliced
3 oz feta, crumbled
3 oz Parmesan, grated

Brush olive oil over rolled out pizza dough. Saute onion and mushroom in more olive oil until soft. Add garlic and cook another minute. Add spinach, salt, pepper, and oregano and thyme, cook until wilted. Spread mixture onto pizza crust. Top with olives & cheeses. Bake at 450 on hot stone for 10-15 minutes. You might need a fork for this one.

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Zucchini Pizza

1 lb whole grain pizza dough
Olive oil
2 cloves garlic, minced
2 small or 1 large zucchini, thinly sliced
Salt & pepper
½ tsp oregano
½ tsp basil
8 oz olives, sliced
3 oz Parmesan, grated
3 oz Fontina, grated

Brush olive oil over rolled out pizza dough and sprinkle with garlic. Lay out zucchini slices and bake at 450 for 5 minutes. Remove from oven and sprinkle with salt, pepper & herbs. Add olives and cheese. Bake at 450 on hot stone for an additional 5-10 minutes.

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Tomato, Mushroom & Pesto Pasta

½ lb whole wheat pasta
8 oz mushrooms, sliced
8 oz grape tomatoes, halved
Olive oil
Salt & pepper
Pesto:

• 1-1 1/2 cups packed basil
• 2 cloves of garlic
• ¼ cup Mediterranean pine nuts, toasted
• 3-4 tbsp olive oil
• Salt & pepper
• ¼ cup Parmesan cheese, grated

Blend all pesto ingredients in food processor, except cheese. Stir in cheese. Saute mushrooms in olive oil until they begin to soften, add tomatoes and cook until warm through. Salt & pepper. Toss veggies and pesto with cooked pasta.

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Simple Tomato Sauce

Warm 1 chopped garlic clove in olive oil. Add 1 can tomato sauce, ½ – 1 tsp each basil, thyme, and oregano. Salt & pepper to taste.

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Veggie Lasagna

1 lb lasagna pasta, cooked
Spaghetti sauce (above)
1/2 lb ricotta
1 package frozen spinach, thawed or the equivalent fresh spinach wilted
1 bunch broccoli, steamed
1 cup shredded mozzarella
1/2 cup grated Parmesan

Remove extra moisture from spinach & broccoli & chop. In casserole pan, layer sauce, pasta, ricotta, veggies, shredded cheese, and sauce. Continue layering until top layer – pasta, ricotta, sauce and shredded cheese.

Bake covered at 375 for about 1 hour. Uncover and bake an additional 5-10 mins.

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Mac & cheese with Bacon and Mushrooms

1 lb whole grain elbow macaroni
4 tbsp butter
1 lb mushrooms, chopped
1 cup onion, finely chopped
1 tbsp whole grain flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups whole milk
3 cups (packed) grated sharp cheddar cheese
8 slices thick-cut bacon, chopped & cooked
1 cup fresh whole grain breadcrumbs

Cook pasta to al dente and drain.

Sauté onion and mushrooms in half of butter until. Stir in flour, salt, and pepper, cook 1 minute. Gradually whisk in milk. Cook until sauce is smooth and slightly thickened, whisking constantly, about 3 minutes and remove from heat. Add cheese and stir until cheese melts. Add pasta.

Mix half of bacon into pasta and pour into a buttered 9×13 baking dish. Sprinkle with remaining bacon.
Sauté breadcrumbs in remaining half of butter until beginning to brown. Sprinkle breadcrumbs over pasta. Bake @ 350 until pasta is heated through and golden brown, about 20 minutes.