Do you ever have those times where you have all the ingredients for a new recipe, and then after a long day you don’t feel like putting in the effort?
This dish was born that way.
I had planned to make a roasted-vegetable baked-polenta dish last week, but after a busy week of work and client meetings and an hour-long sweaty gym sesh, all I wanted to do was throw dinner together quickly so I could shower and lay on the couch and watch TV.
I stopped by the grocery store on the way home from the gym and picked up a box of rigatoni and a jar of four-cheese marinara sauce. I took the vegetables that the recipe called for that I had already bought (zucchini, yellow squash and spinach), stir fried them in some olive oil and butter, and combined them with the pasta and sauce. Topped it with spicy adobo pepper jack cheese and baked in the oven for 15 minutes until the cheese melted!
Much better than making creamy polenta from scratch. Not that there’s anything wrong with creamy polenta, but sometimes you’re just dang tired and need something easy.
Have you guys ever created a delicious recipe out of laziness? Tell me I’m not the only one! :)
Here’s the recipe:
- 2 zucchini, diced
- 1 yellow squash, diced
- 10-oz fresh spinach
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 box rigatoni pasta
- 1 jar four-cheese pasta sauce
- 8oz shredded spicy pepper jack cheese
- Preheat your oven to 375 degrees.
- Boil the pasta according to package directions. Drain and add to a large bowl.
- In a large pan, stir fry the zucchini and squash in the olive oil and butter until golden. Add to the bowl.
- Add the spinach to the pan and gently stir until wilted. Add to the bowl.
- Mix the pasta sauce into the bowl and stir well.
- Pour into a 9x13 dish and top with the cheese.
- Bake for 15 minutes, or until the cheese is melted.