Ricotta Pasta Bake

1 box Quinoa shells
3/4 c Ricotta (skim)
1/4 c parm cheese
1 egg
splash of milk
fresh ground nutmeg
salt pepper

1 TB olive oil
1 TB garlic minced
1/4 c frozen chopped onion
1/2 c frozen chopped spinach
1 large pkg sliced mushrooms

2 TB whole wheat breadcrumbs

put water on to boil
preheat oven to 350
saute onions and garlic in olive oil
when they start to brown add frozen spinach - cook until liquid evaporates
turn down heat
add mushrooms
cook pasta
combine ricotta, parm, egg, nutmeg and milk in food processor
drain pasta - empty water an return pasta to warm pan
add sauteed veg tables & mix
add cheese mixture & mix
spray 8x8 with pam
add pasta mixture
sprinkle top with whole wheat breadcrumbs
bake at 350 for 25-30 minutes

Swaroopa's Spinach

saute garlic in olive oil
add onions
then add spinach and tomatoes(crushed ok)
add paprika, indian garam masala, and continue to saute
blend to a puree - return to pan
add water, lemon, salt and crushed fenugreek leaves
simmer for some time

can also be made with dal

Spinach Chicken

I will come up with a better name for this....
I just threw this together and put it in the oven before I left for the gym.
I had a container of grape tomatoes and about 3/4 of a cup of chopped frozen spinach - so i threw those in to my big enamel pot. I added 1 cup of brown rice, 2 cups of water, a couple tablespoons of garlic, 1/4 cup of parmasean cheese, salt, pepper and some italian seasoning.
I took two bone in chicken breasts and stuffed some of the mixture under the skin.
I flipped the breasts over so that the stuffed skin side was submerged (since it had rice that would need access to the liquid.
I put it in the oven with the lid on at 350 for about 1.5 hours. I meant to have it in for one hour - but i didn't make it home in time.
The rice was a little overcooked - but i love it that way. One of the stuffed breasts exploded - the other remained intact, but since the skin didn't brown I am no so sure about bothering with stuffing the breasts - maybe with just the tomatoes and leave it upright.
Also - to get more tomato flavor I might have the tomatoes next time so that they give up their juices to the rice.
This was soooo good and sooo easy.