TEX’S BAKED ITALIAN CASSEROLE – Find Tex

Ingredients

• 2 cup of pasta of your choice
• 1/2 small yellow onion chopped
• 1/2 cup chopped assorted bell peppers
• 1 cup greens e.g. broccoli
• 1 16 oz. Can Italian stewed tomatoes (fresh stewed whole until they mash)
• 1 24 oz. can your choice of pasta sauce (Best to make my own if not I use leggo no added salt)
• 1-2 TBSP Italian seasoning
• 1/2 cup Multigrain bread crumbs
• 1/4 cup olive oil
• 10 ounces/ 300 g canned tuna in spring water or fresh steamed
• 1 clove garlic (minced)
• 1 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1 1/2 cups Parmesan cheese
• 1 Tablespoon dried parsley
• 9 ounces/ 250 g frozen spinach (drained) or fresh if possible
• 4 slices provolone (or mozzarella cheese)
• 1 tbs cup extra virgin olive oil
• 1 large eggplant, cut into 2cm cubes
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 600g lean grass fed lamb roughly chopped. (Any lean meat can be used)
• 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 200g dried tubular spaghetti (Some diabetics may find gluten free pasta is better)
• 1/3 cup parmesan, finely grated
• 2 fresh tomatoes roughly chopped
• 1/3 cup wholemeal flour or chick pea flour if you can get it
• 2 cups milk (I use heart active)