Type:

Cheesy Chicken Pasta Bake with Vegetable Ragu Spinach and Carrot Muffins with Carrot Sticks Fruit and Yogurt Parfait

Entered into the 2011 EatWell@School cooking competition by Manual High School.

Yield: 8 servings

Ingredients

Cheesy Chicken Pasta Bake with Vegetable Ragu:

  • 20 ounces whole grain rotini pasta
  • 20 ounces chicken, cut into fajita strips
  • 6 ounces mozzarella, shredded
  • 5 pounds tomatoes, chopped
  • 1 pound broccoli, chopped
  • 1 pound carrots, chopped
  • 1 pound celery, chopped
  • 1 pound frozen peas
  • ½ onion, diced
  • 3 tablespoons Italian seasoning blend
  • 2 teaspoons olive oil

Spinach and Carrot Muffin with Carrot Sticks:

  • 1 cup sugar
  • 2 eggs, whisked
  • ¼ cup vegetable oil
  • ½ cup applesauce, unsweetened
  • ½ cup plain yogurt
  • 1 teaspoon vanilla
  • ¾ cup shredded carrot and 12 ounces cut carrot sticks
  • ¼ cup shredded spinach
  • 1-¾ cup flour
  • 1-½ teaspoon baking powder

Fruit and Yogurt Parfait:

  • 12 ounces rolled oats
  • 1/3 cup honey, divided
  • 3 tablespoons light brown sugar
  • 1 graham cracker, crushed
  • 12 ounces low-fat vanilla yogurt
  • 4 apples, chopped
  • 4 oranges, chopped
  • 4 peaches, chopped

Directions

Cheesy Chicken Pasta Bake with Vegetable Ragu:

  1. Preheat oven to 350 degrees F.
  2. Prepare pasta according to package directions.
  3. Sautee the onions and carrots together over medium heat in the olive oil. Once carrots are tender, add broccoli and celery. Cook until soft.
  4. In a large pot, combine tomatoes, peas, and cooked broccoli, onion, carrot and celery mixture. Simmer together until thickened and mix in the Italian seasoning. Combine sauce with cooked rotini in a casserole dish.
  5. Top pasta and sauce mixture with cheese, then bake in 350-degree oven for 5-10 minutes or until cheese is melted.

Spinach and Carrot Muffin with Carrot Sticks:

  1. Preheat oven to 375 degrees F. Grease and lightly flour (or line) a muffin pan.
  2. In a large bowl, whisk together the sugar and the eggs. Add oil, applesauce, yogurt, vanilla, grated carrot and spinach, stir to combine. Sift in flour and baking powder. Stir lightly, just to combine dry ingredients into the wet. Pour into each muffin cup to about 1/3 of the way full.
  3. Place pan into preheated oven and bake until center is set and a toothpick inserted in the middle of a muffin comes out clean, approximately 15-20 minutes.
  4. Cool slightly for 5-10 minutes. Remove muffins from tin and serve warm.
  5. Cut remaining carrots into 1 ounce sticks, serve alongside the muffins.

Fruit and Yogurt Parfait:

  1. Prepare the granola topping as follows: combine oats, 3 tablespoons honey, brown sugar and graham cracker crumbs in a large bowl. Once combined, toast mixture in a saute pan until brown and toasty. Be careful not to burn.
  2. Cut fruit into bite-sized pieces.
  3. Toss fruit in yogurt with the remaining honey.
  4. Top with granola or serve on the side.

 

Recipe By: EatWell@School