It’s that time of year again to get ready for a fresh start! But back-to-school shouldn’t mean back-to-fast food just because our schedules get busy. Balancing a full family schedule and still eating nutritiously is a lot easier thanks to Eggland’s Best eggs and a few simple tips!
As a busy mom, meal prep is one of my favorite things! I love planning and preparing the whole week’s meals the Sunday before and storing them either in the fridge or freezer in ready-to-cook dishes or baggies. That way, I can just pop them in the oven or pour everything into a slow cooker...easy peasy!
One of my go-to recipes is this delicious Veggie Pasta Bake. My family loves it! It’s got mushrooms, green peppers, onion, two kinds of cheese and marinara sauce all baked on top of ziti pasta, but you can use any type of pasta you like and switch up the veggies to match your family’s favorites! I think it’s fun to let each family member pick out a different veggie...keeps everyone involved, and refreshes the recipe every time you make it.
Another thing you should switch out are the eggs. I make sure to swap out ordinary eggs for Eggland’s Best eggs so I know my family is eating a nutritious meal with quality ingredients.
Eggland’s Best eggs contain more than double the vitamin B12 compared to ordinary eggs, which is important for turning food into the energy our kids will need as they head back to school. The other benefits are endless...these eggs have 10 times more vitamin E, 6 times more vitamin D, double the omega-3s and 25% less saturated fat. Plus, independent testing has confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs due to a wholesome, all-vegetarian hen feed. A fresh egg equals a fresh recipe so make sure you sub them into all your recipes too!
With back-to-school also comes Family Meals Month in September! Eggland’s Best and the American Heart Association are calling on families across America to take the Family Meals Month Pledge and commit to spending an additional “dozen” minutes around the table while enjoying nutritious meals together.
You can learn more and sign up for the Eggland’s Best Family Meals Month Pledge at www.EBFamilyMealsPledge.com.
Enjoy your fresh start this year!
Veggie Pasta Bake
Prep Time: 15 min | Cook Time: 30 min | Yield: 6 | Recipe by: Sarah from bucketlisttummy.com
1 lb ziti noodles or pasta of choice
2 cloves garlic, minced
½ lb mushrooms, diced
1/2 green pepper, diced
1 medium onion, diced
1 teaspoon paprika
3/4 teaspoon salt
3 tablespoons parsley, chopped
2 cloves garlic, minced
1/2 teaspoon black pepper
1 tablespoon Italian seasoning
1 cup grated Parmesan Cheese
1-2 cups shredded Mozzarella Cheese (or your favorite cheese)
4 Eggland’s Best Eggs (large)
1/4 cup milk
3 cups marinara sauce, divided
Dried parsley or basil, for topping (optional)
Preheat oven to 375 degrees F.
Rub or spray the inside of 9×13 pan or casserole dish with olive oil or butter.
Prepare pasta according to package directions.
While pasta is cooking, saute veggies and spices over medium heat for 10 minutes.
Add cooked pasta, cheese and veggies to a medium bowl and stir to combine.
In a small bowl, whisk together eggs and milk and add to pasta, cheese, and veggies.
Pour half of pasta, cheese and veggie mixture into casserole dish. Pour over half the marinara sauce. Repeat again for the second layer.
Sprinkle extra cheese and dried herbs on top and bake for 30-35 minutes, or until cheese has melted and top begins to brown.