1 package "stir fry" steak (already pre-cut)
1 can low sodium green beans (drained)
1 can low sodium kidney beans (drained)
1 package of baby spinach (salad section)
1/2 sweet onion
1 package mushrooms
1 small container ricotta cheese (skim milk kinda)
3 1/2 cups low fat mozzarella cheese
I pack of mixed veggies ( I prefer baby carrots and broccoli)
1 package whole wheat penne pasta
1.5 jars spagetti sauce
2 tsp garlic powder
2 tsp crushed red peppers
Large multipurpose disposable baking dish
begin to boil water for pasta- cook until al dente- slightly undercooked is best, it will finish cooking in the oven alter
Dice the onion, sautee with olive oil until caramelized, add steak. Cook steak until seared on all the outer edges rare to medium rare w/ pink still in the middle, this will also continue to cook while being baked in the casserole- but not a lot.
Using same pan from the steak, sautee the spinach until full cooked
In the large baking dish put cooked steak in, followed by the spinach, break ricotta into small peices and spread throughout. Cut the mozzeralla into small peices, the size of a keyboard key or smaller or used shredded, sprinkle through out. Add diced tomato, Mushrooms, pack of veggies, drained green beans, drained kidney beans. Add drained pasta to fill container
Mix thoroughly so that everything is spread evenly. Pour pasta sauce over the top, allowing it to sink into crevices to fill dish without overflowing.
Bake at 350 for about 15-20 minutes- you will know its done when it has steam coming off the stop, pasta may be slightly simmering, any boiling is unnecessary and will make this soggy.
Cool before serving
Chef Lee Lee
Cooking is not an exact science for me, I like to make food to my taste,
and pragmatically. I enjoy cooking, and food. Try not to take recipes too
seriously and spend your time worrying about leveling measuring cups instead of learning about what you put into your body!