• 10 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°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 3/4 cup of the grape tomatoes, the 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 3/4 cup grape tomatoes and the remaining 1/2 cup basil. If desired, serve with bread.

Nutrition Facts

433 calories; 23 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 70 mg cholesterol; 1040 mg sodium. 693 mg potassium; 33 g carbohydrates; 5 g fiber; 7 g sugar; 23 g protein; 0 g trans fatty acid; 2107 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 89 mcg folate; 0 mcg vitamin b12; 606 mg calcium; 3 mg iron;


10 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1