- 1
Ingredients
- 1/4 cup Olive Oil
- 1/3 cup Water
- 2 cloves Garlic, pressed
- 1 tsp Italian Seasoning
- 1 1/2 cups Macaroni, crushed with a rolling pin
- 3 Tomatoes, cored and sliced 1/4" thick
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 cups Tightly Packed Fresh Baby Spinach Leaves
- 1/2 cup Finely Chopped Fresh Italian Flat-leaf Parsley
- 1 can (14.5 Ounces) Diced Tomatoes
Preparation
Step 1
Preheat 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 tomato slices in a single layer in the baking dish. Season with salt and pepper. Combine the spinach and parsley, and spread half of it over the tomatoes. Sprinkle the crushed macaroni over the top, and add a final layer of the spinach and parsley. Spread the diced 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 the macaroni is tender.