This dish is a crowd pleaser
1/4 Cup extra-virgin olive oil
4 Large cloves garlic, minced
1 Lb. Franklin Farms fresh mushrooms sliced
1 10-oz. bag fresh spinach, washed and coarsely chopped
5 Roma tomatoes, chopped, include juices
3 Medium shallots, finely chopped
8 Large fresh basil leaves, chopped
Salt and pepper to taste
4 Franklin Farms Veggiburgers™, crumbled
1 Lb. Low-fat ricotta cheese
4 oz. Shredded low-fat mozzarella cheese
1/4 Cup grated romano cheese
1 Lb. Ziti, cooked according to package directions, drained
1/4 Cup dried plain bread crumbs
Heat the olive oil in a large skillet over medium-low heat. Add the garlic and shallots and cook for 10 minutes, stirring frequently until the shallots are soft. Add the mushrooms, spinach, tomatoes, and basil. Sprinkle withsalt and pepper. Raise the heat to medium, cover and cook, stirring occasionally for about 20 minutes until the mushrooms are tender. Remove from heat.
Preheat oven to 350°. Stir the crumbled Veggiburgers, ricotta, mozzarella, and romano cheese into the mushroom mixture, combine. Turn the mixture into a bowl with cooked ziti, and mix well. Coat a large baking dish or casserole with olive oil and turn the pasta and sauce into the prepared dish. Top with bread crumbs, bake for 20 minutes until golden brown and heated through.
Serves 6-8
1/4 Cup extra-virgin olive oil
4 Large cloves garlic, minced
1 Lb. Franklin Farms fresh mushrooms sliced
1 10-oz. bag fresh spinach, washed and coarsely chopped
5 Roma tomatoes, chopped, include juices
3 Medium shallots, finely chopped
8 Large fresh basil leaves, chopped
Salt and pepper to taste
4 Franklin Farms Veggiburgers™, crumbled
1 Lb. Low-fat ricotta cheese
4 oz. Shredded low-fat mozzarella cheese
1/4 Cup grated romano cheese
1 Lb. Ziti, cooked according to package directions, drained
1/4 Cup dried plain bread crumbs
Heat the olive oil in a large skillet over medium-low heat. Add the garlic and shallots and cook for 10 minutes, stirring frequently until the shallots are soft. Add the mushrooms, spinach, tomatoes, and basil. Sprinkle withsalt and pepper. Raise the heat to medium, cover and cook, stirring occasionally for about 20 minutes until the mushrooms are tender. Remove from heat.
Preheat oven to 350°. Stir the crumbled Veggiburgers, ricotta, mozzarella, and romano cheese into the mushroom mixture, combine. Turn the mixture into a bowl with cooked ziti, and mix well. Coat a large baking dish or casserole with olive oil and turn the pasta and sauce into the prepared dish. Top with bread crumbs, bake for 20 minutes until golden brown and heated through.
Serves 6-8