Quick & Easy Vegetarian Spag Bog

Ingredients
Pasta - whatever you have in the cupboard
Jar of pasta sauce - whatever you have in the cupboard (I used Raguletto Sicilian Mushroom)
Tin of Sanitarium Vegetarian Casserole Mince
Herbs & spices to blend with your pasta sauce (I used basil, parsley, salt & pepper)
 
Directions
1) Cook pasta
2) While pasta is cooking mix your pasta sauce and casserole mince
3) Add herbs & spices
4) Heat sauce mixture
5) Serve up & top with cheese to taste
6) Eat & Enjoy!

This took me 15 minutes and truly tasted like a good quality spaghetti bolognaise. The trick is to add herbs to the pasta sauce so you get the taste you enjoy.

Tomato Pasta Bake

Ingredients
500g pasta
2 medium onions, finely chopped
2-3 cloves garlic, crushed
1 tbsp oil
2 cans chopped tomato
1 tsp sugar
½ tsp salt
1 tsp basil
½ tsp marjoram
¼ tsp thyme
2 tbsp chopped fresh parsley (or 1 tbsp dry)
black pepper
1 cup grated cheese
paprika
 
Directions
1) Preheat oven to 180°
2) Cook pasta as per instructions on packet
3) Heat oil in a pan and saute onion & garlic
4) When the onion is soft & turning clear, reduce the heat & add remaining ingredients except for the cheese & paprika
5) Simmer gently over low heat for a few minutes
6) Drain the cooked pasta the combine with the tomato mixture in a large shallow casserole dish
7) Sprinkle the cheese evenly over the top then dust lightly with paprika
8) Bake covered with foil for 25-30 minutes
9) Remove foil and continue baking for a further 15 minutes to brown top
10) Eat & Enjoy!

Spinach & Mushroom Lasagna

Ingredients

1 tablespoon olive oil
1 white onion, finely chopped
1 teaspoon crushed garlic
1/2 teaspoon crushed chilli
2 x 400g cans crushed tomato
300g flat mushrooms
2 tablespoons tomato paste
1 cup red wine
1/2 bunch basil
salt & pepper
1/2 bunch silverbeet (or spinach) washed well, blanched, and chopped
Packet of lasagna sheets
2 cups grated cheese

Directions
1) Heat a medium sized saucepan over medium heat, and add oil. When hot add onion, garlic and chilli and stir until translucent.
2) Add tomatos, mushrooms, tomato paste, red wine, basil, salt & pepper. Bring to the boil, then reduce heat and simmer for about 1 hour, or until it has thickened.
3) Pre-heat oven to 180 degrees.
4) Assembly time. In a lasagna dish or baking tray put down a layer of lasagna sheets. Spread the tomato and mushroom mixture over the top. Spread a layer of the spinach/silverbeet. repeat. Finish with the tomato & mushroom mixture.
5) Top with grated cheese.
6) Bake in oven for 30 minutes, or until the cheese is browned and a knife slides easily through the lasagna sheets.
7) Eat!

Note: The original recipe also had a white sauce that went on the top, before the cheese. I skipped it as I hate white sauce, however feel free to add it when you make it. Enjoy!

Arrabiata Sauce

Ingredients
2 tablespoons Olive Oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped or crushed
3 small red chillies, halved, deseeded, finely chopped
1 tablespoon tomato paste
2 x 400g can whole peeled tomatos
40g baby rocket leaves

Directions

1) Heat oil in a large frying pan over medium heat. Add onion & garlic. Stir for 3 mins.

2) Add chillies and tomato paste. Stir for 1 minute.

3) Add tomatos. Simmer, stirring often, for 15 minutes or until the sauce thickens.

4) Season with salt & pepper. Toss with pasta, and serve with rocket.

5) Eat!