Baked Penne and Spinach Salad
Baked Penne
Ingredients:
1 lb. penne, cooked al dente
1 bag shredded mozzarella
1 bag shredded parmesan
1 1/2-2 jars pasta sauce (I like Newman's Own Tomato Basil sauce - I'm not usually a fan of red sauces, but that stuff is goooood)
Non-stick cooking spray
Directions:
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 pan with a little non-stick cooking spray. Spread a bit of pasta sauce on the bottom of the pan. Layer ingredients in this order: pasta, sauce, cheese. Keep layering until you've filled the pan (you should use up all of the pasta and cheese). Bake at 350 degrees for 30 minutes or until heated through.
Spinach Salad
Dressing Ingredients:
1/4 c. Sugar
1/4 c. Apple Cider Vinegar
1/4 c. Vegetable or Olive Oil
1/4 tsp. Garlic Salt
1/4 tsp. Celery Salt
Directions:
Combine ingredients and shake well. For best results, refrigerate for a while to blend flavors.
(I love this dressing because it's so easy to remember - you just add 1/4 of everything!)
Salad Ingredients:
1 bag baby spinach
1 cup whole cashews
1-2 granny smith apples, chopped (optional)
1 Quorn Meatless Garlic and Herb Chik'n Cutlet, chopped (optional)
Apple cider vinaigrette
Directions:
If you'd like to bring out the flavor of the cashews, you can heat them at 350 F for 2-3 minutes until toasted. Mix spinach, apples, and cashews. Drizzle with apple cider vinaigrette. To make it a meal, add a chopped up Quorn Meatless Garlic and Herb cutlet.