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The idea substitute portabella mushroom for the meat in a favorite Italian recipe.
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This served 2 easily and would have served 3.
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Pre-hot/cook everything, assemble it in a casserole, top with mozzarella and bake it about 15 min.
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PastaZesta is a new product for us.
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It's a spaghetti, homemade, dry, flat like soba, made of durum wheat, flavored with various - we chose tomato and basil.
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No Large eggs!
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Very light and flavorful.
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Cooks in 3 min.
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It comes in a tan 8-ounce box and was near the bottled sauces.
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We recommend it.
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Made in Canada.
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STEP #1 Using a micro-wave proof dish, like a pyrex measure, combine the tomato sauce, garlic, basil, oregano and red pepper flakes.
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Zap at 100% for about 2 min (700 watts).
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Stir and let stand.
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MEANWHILE prepare the pasta.
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STEP #2 Heat oil in skillet.
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Press some (what you can) wheat germ into the slices of mushroom and sauteeover medium-high heat, turning once, about 1 1/2 to 2 min per side.
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Remove from heat.
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STEP #3 Set oven temperature to 375F.
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Place liquid removed pasta in a shallow casserole.
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Pour half the sauce on top and spread.
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Season with pepper (a little salt).
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Sprinkle on remaining wheat germ, especially along the outer edge where it will catch the sauce.
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Layer the mushroom slices on top of which.
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Pour on the remaining sauce.
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Top with cheese.
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Top with parsley.
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Bake about 15 min till cheese is melted and beginning to brown.
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Nice served with asparagus.
