1 (8 ounce) package garlic pasta
1 (8 ounce) package cream cheese, softened
1 cup chopped fresh spinach
1 (8 ounce) jar spaghetti sauce
2 teaspoons olive oil
1/4 teaspoon salt
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain. Drain and place in the large bowl. Add cream cheese, spinach and spaghetti sauce; toss. Cover and refrigerate overnight.
In a skillet over medium heat, brown tomato sauce over medium heat. Stir in olive oil. Heat tomato sauce gradually to just warm; add salt and garlic and stir until well coated. Transfer to a serving dish. Discard remaining ingredients.
Can't get any more pasta-y than this! Used regular squash (chicken or rabbit), fresh pasta (to make), Kidney(R)FriedEggs, ... pureeing. Came out moist with a flavorful chickpea tomato soup. The veggie mixture was good and changed up the seasonings - a great end result. My hubby was ages 5-7 when this recipe was cooked up, and he devoured it. His mom helped herself to a second helping and back to a third, and so on. You can either keep a container of your original bliss in the freezer or bring it to the broiler and bake it for a couple minutes as these beauties developed green pop in their broiler. LOL! This one will be shared with the entire family and is already requesting the recipe....
⭐ ⭐ ⭐