When we first launched our Beekman 1802 Mortgage Lifter Heirloom Tomato Pasta Sauce we promised a weekly recipe contest to inspire you to make every Friday night “Farm Fresh Friday Dinner Night.” We hope that your family might start a tradition of supporting small local farms every week….both by buying delicious goodies from your local Farmers Market and by using Beekman 1802 Mortgage Lifter Heirloom Tomato Pasta Sauce (of which 25% of the profits goes to aid American small farms.)
We got a lot of entries, and are looking forward to sharing the first winning recipe, which we prepared and devoured in our own kitchen last night. This is a doubly great recipe because not only are you using the sauce (and it won’t work with any other sauce…really…truly…) but this is also a great time of year to find spinach at your local Farmers Market.
This first winning entry is “Pasta Spinach Bake” from Angela Trinen. Thanks for sharing it Angela…we came home late from the Mercantile last night, and your dish was a snap to make. Brent boiled the noodles, while Josh went out and clipped the spinach in the garden and got the eggs. By the time we changed into our PJs, it was coming out of the oven.
Everyone thank Angela in the comment section, and let us know if you try it. We’ll bring you another great recipe using Beekman 1802 Mortgage Lifter Heirloom Tomato Pasta Sauce next week. (And if you want to submit one of your favorites for us to make in our kitchen, email it to us here.)
Need to order more sauce? Click here.
Prep time: 15 Min
Cook time: 45 Min
Total time: 1 Hour
16 oz. cooked pasta: shells, fusilli, elbow, or bowties
16 oz. cooked left-over chicken, sausage, or meatballs
12 oz. low fat cottage cheese
½ cup Reggano-Parmesan cheese
2 tablespoons parsley flakes
2 large eggs, beaten
1 tsp. each pepper & salt
5 oz. fresh flat leaf spinach
3 cups mozzarella shredded cheese
Preheat oven 350 degrees
Cook pasta al dente, according to directions on box. Drain and return to pot. Pour pasta sauce over pasta, stir, set aside.
In small bowl mix together cottage cheese, Reggano-Parmesan cheese, parsley flakes, eggs, salt and pepper
To assemble: Place ½ of pasta/sauce mixture in bottom of an 11×13 pan. Top with ½ of cottage cheese mixture. Follow with ½ of spinach, ½ of cooked meat, and ½ of mozzerarella cheese.
Repeat layers, you should end with mozzarella cheese on top.
Bake for 35-45 min at 350 oven , until sauce is bubbly and top is golden brown.
Let stand 10 min before serving.