Short Ribs Take 3:Veggie and Pasta Bake
First take about 10 patty pan squash(the little yellow ones) , and slice into quarters. Now take one regular zuchinni and slice into quarters, then dice from there.
Now take a couple of slices of prosciutto(if you don’t have this its not the end of the world), and dice. Take that and the squashes and add to a hot pan with some olive oil:
Now add a bit more oil, then add 2Tbl of quinoa flour(you can use whatever flour you have). Turn the heat to medium low, and whisk. The roux shouldn’t be too thick or too thin, you can add more oil or flour accordingly.
Note: While you are making the sauce, you should cook your macaroni.
Add a bit of chicken stock at a time until you add about 1 cup. It may bubble a lot at first and look really scary, but just keep whisking and it will come together. You can also substitute milk here for a traditional white sauce.
Once the sauce is cooked down a bit(it should be a loose batter consistency), turn the heat off and add shredded cheese:
Now, add cooked macaroni to cheese sauce, then carefully add your leftover ragu. Stir to combine, it may look scary, kinda like this:
But have no fear. Now take a square baking dish, and add some of the squash mixture to the bottom. Now add the macaroni/sauce/cheese mix, then add another layer of squash, then a bit more cheese on top if you like.
Veggie and Pasta Bake Ingredients Cooking Directions
Veggie and Pasta Bake