I should be embarrassed to post this recipe. There is no culinary skill involved. If you can boil water and cook pasta, you can make this dish. Period. I didn’t tap into any techniques or flavor profiles I’ve picked up in the last few months of culinary school for this one. I just put a few ingredients together and came up with something very tasty!
We’ve been off of school the last couple of weeks and you might think, with all of that free time, I would do a ton of cooking. Nope. I’ve been enjoying every minute of my time off; hanging with the kids and taking care of myself by doing yoga. If you are anything like I was a couple of years ago, you might think yoga is a little wacky. I did. As a matter of fact, I went to a few classes where I just wanted to run out of the door because they were “ohm”ing and chanting and just plain annoying the crap out of me! Then I took vinyasa flow with Allison Waguespack. Totally hooked! Can’t do it enough and when I don’t, my mind and body are miserable.
I know it’s hard to get active. We all have a million and one things to do. For me it’s raising my 3 amazing kids, going to school 3 nights/week, writing this blog which gives me an incredible opportunity to connect with you and so many other things. But, I’ve learned, if I don’t take care of myself, I’m not going to be happy and I won’t able to take great care of anyone else. When I look at exercise in that way, it seems more of a necessity than a luxury. In yoga, I found the one type of exercise I look forward to and appreciate. Something good for me that doesn’t make me miserable because I swear I hate every second on the elliptical or treadmill and have absolutely no interest in running! That’s ok. The key is finding something you like that is good for you too. Have you found your thing yet? If not, I encourage you to do so and then make this dish because you won’t have time for anything more elaborate!
- 1 package gluten-free rotini (I used Bionaturae)
- 1 24 oz jar Rao's Marinara (I am very partial to Rao's. Only jarred sauce I use but, you can sub in your favorite)
- 1 roll of BelGioiso mozzarella, salami and basil (if not avail in your market, you can chop up 1 lb of mozzarella, a ½ lb of salami and a few leaves of basil)
- salt and pepper to taste
- Heat oven to 375 degrees
- Cook pasta according to package directions
- Heat up sauce in separate pot, reserve a few tablespoons
- Toss cooked pasta in sauce and place in a baking dish
- Layer mozzarella, salami and basil on top, season with salt and pepper to taste
- Spoon reserved sauce on top
- Bake for 15-20 minutes, until bubbly and golden
- Serve and enjoy!