1/4 c canned diced tomatoes with only a little bit of their juice
1/3 c tomato sauce (I actually used Ragu jarred pizza sauce with no added sugar)
1/4 c chopped mushrooms (I used baby Portabellas)
1 clove of garlic, minced, or garlic powder to taste
1 T of onion, minced, or onion powder to taste
some freshly ground black pepper and just a shake of sea salt
5 fresh basil leaves, chopped
a little pinch of red pepper flakes, for heat
Instructions
Let this simmer for about 5 minutes and then throw in the Shirataki noodles. Stir. Simmer for 5-7 minutes or until it isn't watery, but more saucy. Dump it into a baking pan (I used a glass bread pan). Top it with grated part skim mozzarella cheese. I used one cup of grated cheese because that met my protein requirements, but you could use less if you want.
Put it in the oven at 350 degrees for 12 minutes so the cheese is melted.
You can change up this recipe with all kinds of variations- add some meat to the pasta and sauce before baking (browned lean ground turkey or beef, cubed chicken breast, or maybe some turkey Italian sausage!) or add more veggies to the mix. You could leave off the mozzarella (although I LOVE it) and use some Parmesan. Anything you would use pasta for, you can probably make with Tofu Shirataki noodles. It's very versatile stuff
Originally Submitted
9/28/2011
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