Baked Gnocchi & Meatballs in Marinara

I saw this recipe over at Lazy Mom's Cooking Blog that was Gnocchi, Marinara and cheese. I knew that I could make it vegan and a one pot dish by adding Gardein Meatballs, Daiya mozz shreds and fresh chopped spinach. Oh my gosh, I've made it twice already, it's that good.

• 1 package whole wheat potato gnocchi
• 1 jar pasta sauce or marinara
• 1 package Daiya mozzarella shreds
• 1 package Gardein Meatless Meatballs
• 2 cups fresh baby spinach, rough chopped

Preheat oven to 350. Cook gnocchi according to package directions. While cooking add all other ingredients to a large bowl.

Toss gnocchi into bowl when they are done. Toss everything well and pour into a casserole dish. I was able to use a 9x9 but it was very full. You may opt for a 9x13.

My guy's couldn't wait for me to get a pic before they dove into it.

Enjoy, we served with homemade garlic bread.

Enjoy!!

Roasted Sriracha Broccoli

No surprise, we loved this dish. If it's spicy then bring it on. The good news is you get to control the spice here, if you prefer a milder flavor, use less Sriracha. I honestly think any veggie you would roast would be good prepared this way.

• 1 pound broccoli, cut into bite-sized florets
• 2 tablespoons extra virgin olive oil
• 4-6 cloves garlic, minced
• 1 tablespoon sriracha, or less if you like it milder
• sea salt and freshly ground black pepper, to taste

Preheat oven to 350F degrees. Line a baking sheet with aluminum foil for easy clean up. In a large bowl, whisk olive oil, garlic, sriracha, salt and pepper.

Add broccoli florets to bowl and toss well to coat each floret.

Pour the broccoli onto the baking sheet.

Bake for 15-20 minutes or until broccoli is crisp-tender and just starting to brown.

Enjoy!!

Southwest Pasta Casserole

You're going to love this easy casserole. Basically you assemble everything in a huge bowl while the pasta cooks, then add the pasta, toss it all and bake. I'm talking seriously easy here.

• 1 pound rotini pasta (I used tri-color)
• 2 cans black beans, rinsed and drained
• 1 can corn kernels, drained
• 1 red bell pepper, seeded and diced 
• 1 green bell pepper, seeded and diced
• 2 small roma tomatoes, diced
• 1 (16 ounce) jar picante sauce
• 1 package taco seasoning
• 1 package Daiya PepperJack shreds
• Garnishes: diced avocado, chopped cilantro, sour cream, etc.

Preheat oven to 350F. Grease a 9x13 casserole dish. Bring pasta to boil and cook according to package directions. Since you'll be baking this as well, don't overcook. While the pasta is getting ready in your largest bowl, combine black beans, corn, bell peppers, tomato, picante sauce, taco seasoning and 1/2 the cheese.

Stir this well.

Add drained pasta when it's ready and toss well.

Pour mixture into casserole dish.

Cover with remaining cheese.

Bake for 30 minutes until cheese is melted and it's hot all the way through.

Garnish as desired and serve.

Enjoy!!