Crushed Macaroni Vegetables Recipes

Steps:

• Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

Steps:

• 1. Grease an 8" square baking dish with 2 tablespoons of oil.
• 2. Mix oil,water, and garlic in a bowl and arrange tomato slices in a single layer in the greased baking dish.Season with salt and pepper.
• 3. Put macaroni in a baggie and let air out and seal.Roll with a rolling pin until pasta is in small pieces.
• 4. Combine spinach and parsley and spread half over tomatoes.
• 5. Sprinkle crushed macaroni over the top of the spinach
• 6. Over the top of macaroni add the rest of spinach and parsley. Then spread stewed tomatoes over all.
• 7. Drizzle oil and garlic mixture over top of stewed tomatoes and cover dish with foil or lid
• 8. Bake at 350 degrees for 45 minutes to an hour.2-3 minutes before done ,uncover and sprinkle 1 cup shredded cheese on top till melted.

Steps:

• Preheat the oven to 350 degrees. Grease an 8-inch-square baking dish with 2 teaspoons of the olive oil.
• Stir the remaining olive oil and the water in a small bowl to blend. Stir in the garlic.
• Scatter the macaroni over half of a large dish towel and fold the other half of the towel so the macaroni is covered. Take a rolling pin and pound or roll it over the macaroni until the pasta is in small pieces.
• Arrange the tomato slices in layers in the baking dish. Season generously with salt and pepper. Combine the spinach and parsley, and spread half over the tomatoes. Sprinkle the crushed macaroni over the spinach.
• Place any remaining tomato slices over the macaroni. Add the final layer of spinach and parsley. Spread the stewed tomatoes over all of the ingredients.
• Drizzle the oil and garlic mixture evenly over the top. Cover the dish with aluminum foil and bake for 1 hour, or until macaroni is tender.

Steps:

• In a Dutch oven, combine soup mixes and tomato juice. Stir in the water, mixed vegetables, pepper flakes and garlic; bring to a boil. Add macaroni. Reduce heat; cook, uncovered, for 10-15 minutes or until macaroni is tender, stirring occasionally.