- 5
- 35 mins
Ingredients
- Nonstick cooking spray
- 2 cups water
- 1 cup quinoa, rinsed and drained
- 1/2 teaspoon salt
- 1 1/2 cups marinara sauce
- 2 tablespoons tomato paste
- 2/3 cup finely shredded Parmesan cheese
- 1/3 cup whipping cream
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
- 1 1/2 cups fresh mushrooms, halved & sauteed in butter
- 1 cup shredded part-skim mozzarella cheese (4 ounces)
- 3/4 cup shredded fresh basil
- 6 ounces fresh mozzarella, cut into 1/2-inch cubes
- Crusty Italian bread (optional)
Preparation
Step 1
Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a medium saucepan combine the water, the quinoa, and salt. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until water is absorbed. Let stand for 5 minutes; uncover and fluff quinoa with a fork. Set aside.
In a large saucepan combine marinara sauce and tomato paste. Stir over low heat until smooth. Stir in Parmesan cheese, cream, crushed red pepper, and black pepper. Bring to boiling; remove from heat. Add cooked quinoa; mix gently. Using a rubber spatula, fold in the mushrooms, shredded mozzarella cheese, and 1/4 cup of the basil. Spoon mixture into the prepared baking dish, spreading evenly.
Top with fresh mozzarella. Bake, uncovered, about 30 minutes or until heated through. Top with the remaining remaining 1/2 cup basil. If desired, serve with bread.