Anytime I have to leave the office in search of lunch, I always spend money and feel bad for eating too much. I did the math and lunch typically costs $5 - $12 for something quick to go, and that adds up to $25 - $60 a week just on lunch. I like to bring food for a few reasons:
A) I'm super busy during the day and don't always get to run out
B) I usually end up eating more calories than I want
C) I can save money
It can be tough to make something that you don't get tired of towards the end of the week, after the first few days, and this is one I don't get tired of.
You will need:
1 8x11 Casserole Dish (Small)
5 Tubberware Containers
1 8oz Package of Shredded Mozzarella Cheese
Half a jar of Red Sauce
1 1/4 cups of dry Penne (or pasta of choice)
1 15oz container of Ricotta
1 Egg
Garlic / Pepper / Italian Seasoning
- Boil a pot of water, and throw in the dried pasta. Let it boil for 5 minutes and turn the stove off (Pasta will be mid-cooked). No need to strain out the water, leave it in the water.
- Preheat your oven to 375 degrees & grease your casserole dish (I use Pam Coconut Oil)
- In a bowl, mix (by hand) the ricotta and the egg. Once it's mixed, fold in half of the shredded mozzarella. Take your spices, and give a few healthy shakes.
- Put a few splashes of the red sauce in the casserole dish. Spread out a layer of half of the pasta. Take your ricotta mixture and spread it out as the third layer. For the 4th, spread out the rest of the pasta. Top that with the rest of the red sauce and then the rest of the mozzarella cheese.
- Cover with Foil and pop it into the oven for 45 minutes at 375 degrees.
- Remove from oven and let sit (covered still) for 20 minutes.
- Remove foil and give it time to cool
- Scoop the mixture into 5 separate, seal-able containers and refrigerate.
All Set! Just don't forget to grab it in the morning before you leave!