While she pines for spring, guest blogger Erin Gahagan finds a way to survive an extra-rough winter.
Once I’d located the poor neglected book and dusted off the candy-cane residue, I hit the recipe jackpot: Baked Ziti/Spaghetti Pie (page 109; see recipe below). Pasta prepared in casserole form? My carb dreams have come true!
The second is that the recipe is clearly written and easy to follow, truly the thing I appreciate most about this book's No-Brainer Recipes.
Sidebar: The spinach/tofu mixture above tastes amazingly delicious on its own. It’s so rich and creamy! I almost felt like I was eating cheese (and you know how I feel about cheese). I want to mix up a big container and use it for everything! Bagel spread, sandwich filling, party dip—the possibilities are endless.
However, Mother Nature? Even though I’ve discovered a delicious way to survive winter, that doesn’t mean I wouldn’t welcome an early spring. Just saying.
Bond with Erin over comfort food on Twitter at @Erin1217.
Baked Ziti/Spaghetti Pie
1 pound fresh baby spinach, steamed to wilt, and squeezed to remove excess water (or frozen, defrosted and squeezed)
2 teaspoons salt
1 (1-pound) box whole-wheat pasta, cooked al dente
1 (25-ounce) jar oil-free marinara
2 tablespoons nutritional yeast
Preheat oven to 425 degrees.
- In a medium bowl, blend tofu, spinach, and salt with an immersion blender, blender, or food processor until creamy, or whisk with a fork.
- In a 9 x 13-inch lasagna pan, mix pasta with tofu-spinach blend and sauce. Top with nutritional yeast.
- Bake uncovered for 15 minutes. Remove from oven and serve hot.