I try to cook as much as possible so that during the week I’m mostly heating up or throwing a few things together. This means chopping veggies, making sauces and making baby food. The baby food is obviously, a new addition but every weekend I chop, steam and puree sweet potatos, squash, peas, apples, pears and all kinds of other fruits and veggies for the baby. I then freeze them and use them during the week.
Today I was making a sauce for baked pasta later in the day. It involved mushrooms, onions, garlic and canned tomatos. I wasn’t cooking with recipes today, just sort of winging it. I ended up with a pretty good sauce that was pretty simple. I sautéed a bit of onion and garlic and some sliced mushrooms and then added a can of crushed tomatos, a can of stewed tomatos and a can of tomato paste. I seasoned with salt, pepper, oregano, basil and a bit of sugar to cut the acid of the tomatos. I let that cook over medium heat until it was all warm and tasty.
I then mixed in some ricotta cheese and some grated parmesan. I also added one egg, as a binder. I stirred in a few handfuls of baby spinach leaves and then a box of cooked rotini. I mixed it all together and put it into a casserole dish with some grated parmesan on top. It baked at about 375 for about 30 minutes and was just delish. See, sometimes you don’t need a recipe! (Sorry that there’s no photo of it- I am currently upstairs with the baby who will not sleep and can’t get downstairs to take a photo). Perhaps I’ll get one tomorrow and add it in…
Happy weekend cooking to you all!