Friday, August 1, 2014

Lunch Week 27: Summer Squash Rollatini and Baked Pasta

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.

So my lunch for the week: Summer Squash Rollatini and Baked Pasta
 This week's lunch is not too pretty but it certainly is tasty. Bold flavor and cheese galore.

First the summer squash rollatini. I sliced some yellow squash, zucchini, and eggplant.
Season and oil both sides then into the oven they go at 400oF for about 10-15 minutes.
The filling is ricotta cheese, shredded mozzarella, and parmigiana cheese.
I spooned the filling on one side of the cooked squash. Then I rolled it up and placed them in an oven proof dish. Then cover with marinara sauce. Then bake at 375oF until bubbling, about 30 minutes.
For the baked pasta, I used the leftover filling, added whole basil leaves, and marinara sauce.
I cooked some pasta then mixed them together and added the pasta to another oven safe baking dish.
Top with shredded mozzarella cheese then bake until melted on top.
I mainly made the baked pasta because I unfortunately make enough of the squash rollatini. I would have needed to triple that recipe in order to have enough for 10 servings. Anyway, this super cheesy and rich lunch would have been better fitted for the winter. Oh well. I love cheese.

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