Chef Daniel Schick, OMNI King Edward Hotel, Toronto
Prep time: 15 min
Cook time: 40 min
1 pkg (375 g) Catelli Smart® macaroni
3 cups (200 g) kale leaves, shredded
2 cups (225 g) skim milk mozzarella cheese, shredded
1 cup (100 g) grated parmesan cheese
3 cups (750 ml) Catelli Garden Select Diced Tomato & Basil pasta sauce
2 cups (345 g) black beans, fresh cooked or canned
1 tsp (5 g) dried oregano
6 basil leaves, chopped
4 egg whites
salt and pepper to taste
2 cups (40 g) baby arugula
1 small head fennel, thinly sliced
1 small red beet, peeled and thinly sliced
1 small yellow beet, peeled and thinly sliced
¼ cup (60 ml) salad dressing of your choice
Step 1: Preheat oven to 350°F. If using canned black beans, rinse thoroughly.
Step 2: Cook Catelli® Smart® macaroni according to package to firm tenderness.
Step 3: Combine cooked pasta, kale, mozzarella, parmesan, pasta sauce, black beans, oregano and basil together in a mixing bowl, reserving ½ cup mozzarella and ¼ cup parmesan on the side.
Step 4: Adjust the seasoning to taste with salt and pepper. Stir in the egg whites.
Step 5: Lightly spray a large oven-proof, non-stick skillet with vegetable cooking spray. Add the pasta mixture and press to distribute evenly.
Step 6: Cover tightly with aluminum foil and bake in oven for 30 minutes.
Step 7: Remove foil and sprinkle with the reserved cheeses. Return to the oven and bake for 10 more minutes, uncovered. Remove from oven and allow to sit for 15 minutes.
Step 8: While the pasta dish is cooling, toss side salad ingredients together.
Step 9: Using a bread knife, carefully cut the pasta dish into wedges. Transfer to plates and serve with salad.
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