Tuesday, November 12, 2013

Creamy Caprese Quinoa Bake

2 cups quinoa cooked in broth
1 cup of your favorite pasta sauce (I used meat sauce)
1 cup spaghetti squash, cooked
2 TB tomato paste
1/3 cup cream (I used half and half, but whole milk works too)
1 cup mozzarella, divided
1 cup grape tomatoes, halved
6-12 basil leaves, ribboned
2 Italian sausages cooked, chopped (I used organic Italian chicken sausage)
1/4 tsp red pepper flake (optional)
1/4 tsp pepper

Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, crushed red pepper and pepper. Remove from the heat and stir in the quinoa, spaghetti squash and cooked sausage pieces. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in too. Once combined, spray an 8x8 or 9x9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella rounds or shredded mozzarella and the remaining tomatoes.
Bake for 15-30 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.