Father's Day & New Recipe

For Father's Day, we let Justin sleep in, woke up him for a waffle breakfast, sang to him and gave him a card, and then let him go back to sleep. At church the men got apple pie or brownies and ice cream. For Mother's Day, we got a package of cheap microwave popcorn. So not fair. Anyway, we invited Adam and Kirsten over for dinner and I tried a new recipe. It was a hit! The original is called "Veggie Lovers Baked Ziti" by Hunt's. Here is how I made it:

Pasta & Veggie Casserole

Ingredients

• olive oil
• 1 yellow zucchini, sliced (I only used half of one because it was really big)
• 1/2 of a 10 oz. bag of fresh spinach, chopped
• 1/2 cup frozen vegetables, any kind (I used carrots)
• 1 (26 oz.) can Hunt's spaghetti sauce (I used mushroom)
• 1 (16 oz.) jar Alfredo sauce
• 1 (16 oz.) box of pasta (I used rotini)
• 2 cups mozzarella cheese, shredded
• No-stick cooking spray

Directions

1. Make pasta according to package directions. While it's cooking, cook squash in oil until it begins to look opaque. Season with salt and pepper.
2. Add spinach and frozen vegetables and cook until spinach wilts.
3. Pour in the spaghetti and alfredo sauces and blend together. Toss in cooked pasta and 1 cup of the cheese.
4. Preheat oven to 425 degrees F. Coat a 9x13 baking dish with cooking spray. Pour the mix into the dish and top with the remaning cheese.
5. Bake for 10 minutes.

Next time we are going to add Italian sausage!