This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Ronzoni, but all my opinions are my own. #pmedia #RonzoniSummer http://my-disclosur.es/OBsstV
I’ve always been fairly proud to say that my kids love everything. And really, they truly do. Except Delaney. All of a sudden she hates everything. Fruits are evil, meat is evil, vegetables? Pishaw, she wants none of that.
Ugh.
Enter, my secret weapon, this Easy Pasta Bake. I’m so sneaky, I swear. I turned one of Delaney’s favorite foods into something packed with veggies, and she has no.idea.
Thanks to the Ronzoni Garden Delight Pasta that I picked up at Walmart, I can give my kids a full serving of vegetables with each four ounce portion of noodles they’re served! And they simply think it’s pretty pasta! Ha! That’s a Mom Win if ever there was a Mom Win!
This easy pasta bake is perfect for a weeknight meal because it’s ready in just thirty minutes. I sneaked in some extra veggie goodness by adding a cup of marinara to my cheese sauce, which is comprised of delicious ricotta and asiago, with some fresh basil and seasonings stirred in. The most important thing, though, is to be sure to cook the noodles only til al dente, or slightly before. Because the pasta is then baked, it will finish cooking in the oven, so boiling the noodles for too long will result in a very mushy dinner, which is never fun, even if you aren’t a picky eater.
Are you ready to sneak some veggies into your kids’ dinners? Then check out the recipe below and be sure to check your local newspaper on 6/28/15 for a $1.00 off coupon on any two Garden Delight items, or grab a $0.55 in store coupon at your local Walmart until 8/2/15, or while supplies last! So hurry!
Ingredients
- 1 Tbsp Olive Oil
- 12 oz. Ronzoni Tricolor Rotini
- ¾ C Heavy Cream
- 1 C Ricotta Cheese
- ½ C Asiago Cheese
- 1 C Marinara
- 1 Clove Garlic minced
- ¼ C Fresh Basil thin sliced
- Kosher Salt to taste
- Black Pepper to taste
- ½ C Breadcrumbs
- 1 Tbsp Butter melted
Instructions
- Preheat oven to 400 degrees. Grease a square, or medium-sized, baking dish with the olive oil and set aside. In a large pot of salted water, boil the rotini as instructed on the package, around 8 minutes for al dente.
- While the noodles are cooking, in a large bowl add the heavy cream, ricotta, asiago, marinara, garlic, basil, salt and pepper. Stir gently to combine until smooth.
- Drain the noodles, then add the sauce mixture and stir until thoroughly coated. Add to the greased baking dish, then sprinkle with the breadcrumbs and drizzle with the melted butter. Bake uncovered for 20 minutes, or until the breadcrumbs are golden brown. Serve immediately.
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