Lately, my weekends have been filled with cleaning, organizing, sewing and baby planning, which means I sometimes forget to make a grocery store run. While I’m not a fan of having no idea what we’re going to eat throughout the week, there are always a few items we keep in stock (pasta, sauce, rice, beans etc.) and usually some leftover veggies from the week before that need to be used up before going bad.
This pasta dish was something I threw together at the last minute with leftovers and our emergency food stock. It came out really well and made MUCH more than expected, so it kept us going for a couple of days!
What You Need:
- 1 box of penne pasta
- 1 bag of Boca crumbles
- 1 can of spaghetti sauce (whatever flavor you’d like)
- 1 tub of Toffutti Ricotta
- Leftover veggies (I went with broccoli, cauliflower, squash and zucchini)
- Salt, pepper and herbs/spices to taste
What to Do:
- Preheat the oven to 450 degrees
- Take your Ricotta and Boca crumbles out to thaw and chop your veggies while you boil your pasta
- Once the noodles are tender, combine all ingredients in a large bowl and mix well
- Dump the well mixed content into casserole dish (I had to use 2)
- Bake for 30-40 minutes or until brown on top and warmed throughout
What are some of your favorite “I’m in need of groceries” dishes? We’d love some ideas!
Also, in honor of the 10 year anniversary tours for Taking Back Sunday’s Tell All Your Friends and New Found Glory’s Sticks & Stones, please join me back in high school, driving with the windows down to this: