Ingredients
*All Organic
1 pound pasta of choice, I used rigatoni
1 Butternut Squash
Spinach - to liking, I used a about 5 cups
5 Rainbow Carrots
Diced Tomatoes - can or fresh
1 large yellow onion
Garlic - I used a lot, about 2 heads
Salt & Pepper to taste
Mozzarella Cheese
Parmagiano Cheese
Directions
Saute or steam the spinach, & then set aside
Dice & caramelize the onions + garlic in a pan. While this is are cooking peel & cube the carrots into bite size pieces. Once the onions have cooked to your liking add the carrots. Stir frequently. Once the carrots begin to soften add in the spinach & diced tomatoes. Season to taste. Reduce to a simmer & let the flavors meld together.
Preheat oven to 350 degrees
Bring water to a boil, once it reaches a rolling boil throw in the pasta. Once the pasta is done drain the water & return the pasta to the pot.
Toss in the vegetable mixture with the pasta plus 1/2 of the mozzarella; making sure everything is evenly incorporated
Shred the remaining mozzarella & parmagiano over the top of the dish to your liking.
Place in the oven, covered for about a 1 hour. Then uncover & turn the oven to broil so that the cheese bubbles & becomes golden.
Enjoy!
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