I love this recipe! It is another one of the dishes I make that everybody who has tried loves it, and it makes a large enough portion that you can feed many people with it, or have lots of leftovers for lunch throughout the week. It is relatively healthy, aside from the cheese.
It’s pretty easy to make, but I will warn you that you will need to use a couple pots/pans and a few bowls to prep/cook with. At least everything is very easy to clean up!
I have made this mixture before, and instead of adding the breadcrumb topping and baking it, I refrigerated it and served it as a pasta salad. I think it’s very good that way as well.
Spicy Vegetable Macaroni
1 pound of small elbow macaroni
3 tbsp olive oil
1/2 pound mushrooms, whatever type you like – I prefer to use Portabella, Chanterelle and Porcini
1 yellow onion, chopped
6 cloves garlic, minced
1 can diced tomatoes, do not drain the juice
1 10 oz package frozen spinach, thawed and drained of excess liquid
1/2 tbsp red pepper flakes
1/2 cup bread crumbs
1/4 cup grated Parmesan, plus 1/3 cup
1/4 cup grated Romano, plus 1/3 cup
12 oz Mozzarella Cheese, cubed
1/2 tsp fresh ground Nutmeg
Preheat the oven to 350 degrees. Grease a 9×13 baking dish with nonstick spray and set aside.
Cook macaroni according to directions on package. Drain, place noodles in a large bowl, set aside.
In a small bowl combine the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Set aside.
In a large skillet, heat olive oil over medium heat. Add the mushrooms, garlic, and onions. Saute about 10 minutes, or until onions are softened and mushrooms are releasing their juices.
Add the tomatoes, red pepper flakes, and spinach. Stir to combine and allow to cook for an additional five minutes. Remove from the heat and allow to cool about 10 minutes.
Once the mixture has cooled, combine it with the macaroni. Stir to combine. Add the Mozzarella, 1/3 cup Parmesan, 1/3 cup Romano, and half of the Nutmeg. Stir until everything is combined.
Pour macaroni into the pre-greased baking dish. Top macaroni with the remaining Nutmeg, then sprinkle the bread crumb mixture all over the top. Place in oven and bake for 30 minutes.
Allow to cool for 10 minutes prior to setting to help the macaroni set.