Rotelle With Mozzarella And Olives Recipe
Summary
Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| Extra virgin olive oil | 1 Tablespoon | |
| Onion | 1 Tablespoon, finley chopped | |
| Carrot | 1 Tablespoon, finley chopped | |
| Celery | 1 Tablespoon, finley chopped | |
| Garlic | 1 1/2 Teaspoon, finely chopped | |
| Salt | 1 Pinch | |
| Italian tomatoes | 1 1/2 Cup (16 tbs), canned | |
| Basil | 2 Tablespoon, chopped | |
| Ground black pepper | To Taste | |
| Cooked | 6 Ounce, drained | |
| Dried oregano | 1/2 Teaspoon | |
| 10 small Calamata olives, pitted and chopped | ||
| 3 ounces shredded part-skim mozzarella cheese | ||
Directions
1. Preheat oven to 375°F. Spray an 8" square baking pan with nonstick cooking spray.
2. In medium saucepan, heat oil; add onion, carrot, celery, garlic and salt. Saute over medium-low heat, stirring, 5 minutes.
3. Add tomatoes, crushing with back of spoon; stir in 1 tablespoon of the basil and the black pepper; cook, stirring occasionally, 20 minutes. Stir in pasta, the remaining 1 tablespoon basil, the oregano and olives.
4. Spoon pasta mixture into prepared pan; sprinkle evenly with mozzarella. Cover and bake 10 minutes.
2. In medium saucepan, heat oil; add onion, carrot, celery, garlic and salt. Saute over medium-low heat, stirring, 5 minutes.
3. Add tomatoes, crushing with back of spoon; stir in 1 tablespoon of the basil and the black pepper; cook, stirring occasionally, 20 minutes. Stir in pasta, the remaining 1 tablespoon basil, the oregano and olives.
4. Spoon pasta mixture into prepared pan; sprinkle evenly with mozzarella. Cover and bake 10 minutes.
Chef
