Not-Sagna, The Vegetarian Edition

Like last week when I re-made my Chicken Chili Blanco, tonight was an “oldie but goodie with a prettier photo-y.” Of course, I couldn’t leave well enough alone with my old Not-Sagna recipe… no, not me! I had to go all crazy-like and make a vegetarian spinach version! (Sorry, Holly, I know you don’t like cooked spinach… )

First, the old vs. new pictures:

That first picture, seriously? I posted that? GROSS! Tonight’s dinner looked MUCH better, and if I say so myself, TASTED much better! It’s very odd (or not) but when the weather gets nice out, all I want are vegetables. LOTS of vegetables. So many vegetables that I’m making myself a pot of ratatouille just to “have around” this week! Ok, ok I’ll get to the recipe… I know its why you all come here anyway!

Vegetarian Not-Sagna

Ingredients

1 box frozen spinach thawed and drained

1 container (15 oz.) fat free ricotta cheese

14 oz. Smart Taste pasta (or other whole-grain pasta)

1 32-oz can crushed tomatoes

1 large tomato, diced

3 cloves garlic, crushed (or more to taste)

1/2 tsp. dried basil or a good handful fresh, chopped

2 tsp. olive oil

3 cups water

2 c. reduced-fat mozzarella cheese, divided

Sprinkle Parmesan cheese

Directions

Heat the oil and garlic in a large oven-safe skillet (or range-safe casserole). Add chopped tomatoes and cook gently until they start to break down. Then, add the crushed tomatoes and basil and stir well. Add the DRY pasta, and water, lower the heat and cook, covered until pasta is tender. While the pasta is cooking, mix together the ricotta, 1/2 of the mozzarella, and the spinach. Drop in dollops over the top of the cooked pasta, like so:

Gently stir the spinach mixture into the noodles, then top with the remaining mozzarella cheese and a sprinkle of Parmesan. Place the pan under the broiler for about 5 minutes to melt and brown the cheese, then serve! Makes 8 servings, unofficially 6 Points a piece.

I was originally inspired by the lovely Roni over at Green Lite Bites to make a “pasta pie” type dinner this week after her amazing pasta pie she posted last week. Unfortunately, we don’t have a springform pan, nor could I find the right shape of pasta to make HER pasta pie… but thank you for the inspiration, Roni (in more ways than one!) This is something that will be in the rotation for a while! It was easy AND delicious AND healthy!

You may be wondering if I’m having a guest for dinner tonight… and the answer is a resounding YES! The fantastic blogger, Foodie McBody contacted me with her guest dinner last week, and I’m very excited to have her at my “table” tonight! If you haven’t read her blog, you must do so A.S.A.P. She is seriously fantastic! So, Ms. Foodie, pull up a chair to my table and tell us about your meal!

Dinner was easy tonight. It was super hot out. This is our classic salmon recipe, using these 3 key ingredients. It combines to make an awesome flavor combo of sweet, salty, spicy, creamy and crunchy. YUM.

• Slather the salmon with the teriyaki sauce. Then slather with mayo. Sprinkle with the furikake (if anybody wants some, tell me and I’ll send you some from our local Asian market).
• Cut up asparagus, mushrooms and shallots. Mix with olive oil and salt/pepper. Put in the grill basket.
• Grill until veggies and fish are done! Voila!!

Key ingredients: Yoshida’s “original Gourmet” aka Teriyaki Sauce, Nori Furikake (black and white sesame seeds, dried seaweed flakes and salt), and TJ’s Wasabi Mayo

Slather teriyaki sauce, then wasabi mayo on salmon, then sprinkle with furikake (optional)

Cut up asparagus, portobello mushrooms and shallots, mix with olive oil & salt/pepper

veggie grill baskets are awesome

finished veggies & finished salmon (the skin burnt a bit)

Thanks Foodie!!! That looks fantastic and SO Summery!! Thanks for joining me for dinner!

Do you want to have dinner with me? Just send me your dinner description with a photo to mara@imadedinner.net and I’ll have you at my table!

Time for more Turtle Mountain coconut milk ice cream and strawberries… I’ll probably be asleep by 9 tonight. It’s been a LONG day! Before I go, please make sure you check out Sweetie Pie’s 100th post giveaway!!

Tagged as: Guests for Dinner, Italian, pasta, simple recipe