Preheat oven to 450 degrees. Spray inside of 3 1/2 or 4-quart
cast iron Dutch oven and lid with olive oil, taking care to
fully coat all interior surfaces.
dry noodles in pot. If using canned tomatoes, drain and reserve
the liquid and use to make the 1 1/3 cup of liquid, adding
water as needed. If using fresh tomatoes, use all water. Add
olive oil to liquid, stir and pour over pasta. Mix gently
and spread pasta evenly across bottom of pot.
a layer of cheese over pasta. Add carrots. Sprinkle with half
of the garlic and half of the oregano. Lightly salt and pepper.
in broccoli and cover with a blanket of cheese. Sprinkle rest
of spices and lightly salt and pepper. Top with spinach and
fresh or drained canned tomatoes.
and bake for 30-35 minutes, or about 3 minutes after the aroma
of a fully cooked meal escapes the oven.
Overcooking this recipe may cause the noodles to clump and
a crusty layer to form along the bottom and lower sides of
the pot. While these tasty strips are fun to crunch, you can
avoid this effect by paying careful attention to when the
aroma first escapes the oven and announces that the meal is
the author: Elizabeth Yarnell is a Certified Nutritional
Consultant and the author of Glorious
One-Pot Meals: A new quick &
healthy approach to Dutch oven cooking, a guide to a guide
to preparing quick, healthy and balanced one-pot meals. Visit
Elizabeth online at www.GloriousOnePotMeals.com
to subscribe to her free newsletter. The Glorious One-Pot
Meal cooking method is unique and holds US patent 6,846,504.