Ingredients Jump to Instructions ↓

  1. 4 1/2 oz 127g Portabella mushroom slices

  2. 2 tablespoons 30ml Extra virgin olive oil - or less

  3. 1 tablespoon 15ml Toasted wheat germ

  4. 2 2/3 oz 75g Pasta zestaae Water to cook pasta

  5. 1 cup 237ml Chunky tomato sauce with onion - celery, green bell pepper

  6. 1/2 teaspoon 2 1/2ml Garlic

  7. 1/4 teaspoon 1 1/3ml Basil

  8. 1/2 teaspoon 2 1/2ml Oregano

  9. 1 pinch Red pepper flakes

  10. 3 oz 85g Mozzarella cheese - part skim milk (healthy choice) Chopped parsley - garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Using a micro-wave proof dish, like a pyrex measure, combine the tomato sauce, garlic, basil, oregano and red pepper flakes. Zap at 100% for about 2 minutes (700 watts). Stir and let stand. Meanwhile prepare the pasta. Heat oil in skillet. Press some (what you can) wheat germ into the slices of mushroom and sauteeover medium-high heat, turning once, about 1 1/2 to 2 minutes per side. Remove from heat. Set oven temperature to 375oF. Place drained pasta in a shallow casserole. Pour half the sauce on top and spread. Season with pepper (a little salt). Sprinkle on remaining wheat germ, especially along the outer edge where it will catch the sauce. Layer the mushroom slices on top of that. Pour on the remaining sauce. Top with cheese. Top with parsley. Bake about 15 minutes until cheese is melted and beginning to brown. Nice served with asparagus.


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