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Layered potato with baby spinach and packet pasta
Layered potato with baby spinach and packet pasta

Before you jump to Layered potato with baby spinach and packet pasta recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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These changes are easy to accomplish with all sorts of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil, for instance, contain monounsaturated fats which are essentially good fats that counter the effects of bad cholesterol. Olive oil is also a great source of Vitamin E which has numerous benefits and is also great for your skin. It might be that you already feel that you consume fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you buy these. If at all possible, try to buy organic produce that has not been sprayed with toxic chemical substances. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier as you will be able to get the fruit when it is the freshest and ripest.

Thus, it should be somewhat obvious that it’s not hard to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to layered potato with baby spinach and packet pasta recipe. To cook layered potato with baby spinach and packet pasta you need 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Layered potato with baby spinach and packet pasta:
  1. You need 1 Packet flavoured pasta (instant pasta packets best choice is carbonara flavour)
  2. You need 3-4 Large potatoes
  3. Use 1 Small bag of baby spinach (can be substituted for leafy spinach)
  4. Take 3-4 Mushrooms
  5. Provide 1 Cup mozzarella cheese
  6. Prepare 1 Cup tasty cheese
Instructions to make Layered potato with baby spinach and packet pasta:
  1. Begin with peeling potatoes and slice them all the same thickness (not to thick as the potatoes won’t soak up the juices). Put them in a pot of water, bring to the boil. They need to be semi cooked through, too soft and the layers won’t stay together when assembled. Par-boil gives the best result. Don’t forget to salt the water.
  2. While potatoes are boiling put the pasta on. Following the packet pasta instructions cook it and leave aside.
  3. Wash spinach, ensure all water is drained and set aside. Cut mushrooms into slices and set aside.
  4. Now get a skillet or frying pan, add a small amount of oil on bottom. Start laying one layer of potato then add spinach, mushroom and a small amount of the packet pasta (pasta has to be able to have some on each layer). Repeat each process until done. I usually add salt on each layer because it is a starchy meal but salt to your desire.
  5. Put the pan on the stove just to brown the bottom because this helps the structure to stay together. Once this is done sprinkle mozzarella and tasty cheese on top for grilling. Once brown on top, set aside to cool because if you serve this straight away the layers will fall apart and you’ll have a burnt tongue 😛

Everything is made from scratch and cooked in one pot. While the pasta looks plain, this Spinach and Tomatoes spaghetti is absolutely delightful. The pasta is perfectly cooked with the right texture; each strands is coated with. This recipe is essentially a deconstructed spinach and ricotta cannelloni, one of my favourite baked pasta dishes. Follow packet instructions but reduce cooking time by a quarter.

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