Easy Hybrid Vegetarian Spinach and Beef Ricotta Pasta Bake and Pecan Squash Rolls Appetizer

Episode 27: Easy Hybrid Vegetarian Spinach and Beef Ricotta Pasta Bake and Pecan Squash Rolls Appetizer. Yummy recipes for fall! An easy quick prep recipe for an oven baked pasta bake and a delicious recipe for a fall appetizer, great for fall, parties, Thanksgiving, or Christmas, or a side dish (it tastes like a dessert!). Easy Hybrid Vegetarian Spinach and Beef Ricotta Pasta Bake Ingredients: Pasta and cheese mixture 16 ounces pasta Rigatoni, Ziti, or Penne, cooked and drained 2 1/2 cups shredded mozzarella cheese, divided, reserve 1/2 c. for topping 1/2 cup Parmesan cheese, grated 1 cloves garlic, minced 12 oz frozen spinach, thawed and moisture drawn out with paper towels 3/4 tsp salt 3/4 tsp pepper Sauce: 1 Tbsp olive oil 2 cloves garlic, minced 28 oz can of crushed tomatoes 1 tsp onion powder 1 tsp garlic powder 1 tsp sugar 1 tsp salt black pepper to taste 1 pound ground beef (don't mix into sauce, keep it separate) Instructions: Mix all cheese mixture ingredients together and stir. Add cooked pasta. Stir. Mix all sauce ingredients together, keeping the meat in a separate bowl. Cook sauce. Press pasta/cheese mixture into a 9x13 inch baking dish. Top 1/2 to 3/4 of pan with browned ground beef. Pour sauce over the top. Top with 1/2 cup shredded mozzarella cheese. Cover. Bake for 25 minutes. Remove cover. Cook another 10 minutes until the cheese is melted and sauce is bubbling. Pecan Squash Rolls Appetizer 1 butternut squash cooked, 2 1/2 cups squash 1/4 c. water (to cook squash) 10 burrito size torillas 1 cup butter 1/4 cup skim milk 6 oz. chopped pecans 10 Tbsp brown sugar Instructions: Cook squash (water in pan). Scoop  cooked squash from rind. Blend with milk and butter until smooth. Crush pecans. Spray cookie sheet with cooking spray. Lay tortilla across. Spread 1/3 c. squash mixture across. Sprinkle with 2 Tbsp crushed pecans, and 1 Tbsp brown sugar. Roll tightly. Place roll on cookie sheet open side down. Place 5 rolls per cookie sheet. Bake each batch of 5 rolls 22-25 mintues. Remove and allow to cool 10 minutes. Slice into 1 inch rolls. Makes 80 rolls. Serve immediately for crispy rolls. Recipe taken from One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Check out my cookbook American Midwest Cooking: Quiches  https://amzn.to/3DpQoaE 40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv Thanks for listening! Happy fall! Buzzsprout - Let's get your podcast launched! Start for FREE Instacart - Groceries delivered in as little as 1 hour. Free delivery on your first order over $35. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025