Pasta bakes are an easy way to use up what you have on hand, so this recipe can be highly customizable!
1 container cherry tomatoes
2 portobello caps, roughly chopped
1/2 zucchini, roughly chopped
1 bell pepper, roughly chopped
1/2 tbs oil - I used avocado oil
1/2 package fresh spinach
1 (24) ounce jar marinara sauce
1/2 tsp salt
pinch red pepper flakes
1 tbs Italian seasoning
1 lb cooked pasta noodles
1 cup parmesan cheese
2 cups mozzarella cheese
These are really good and this is totally. not my recipe. I copied it down to the final minute. (I did add 2 extra minutes to the total baking time.)
Click here to access the recipe!
1 cup softened butter
1 cup sugar
2 eggs, room temperature
1 tbs vanilla
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
Preheat oven to 400.
Cream butter and sugar until combined. Add eggs, one at a time, then add vanilla.
Sift together flour, baking soda, salt and cinnamon. Add the sifted ingredients to the wet ingredients.
Roll out your dough on lightly flour-dusted parchment paper. Cut out shapes and place on parchment or silicone mat-lined baking sheet pans. Place baking sheet pan in freezer for 15 minutes.
Bake 10 minutes until bottoms are golden brown.