Peter Rabbit Pasta (For babies learning to eat)

Author: Emily Slavinsky

Ingredients

• $8$ ounces uncooked whole wheat corkscrew pasta or any pasta easy to grasp with fingers
• $2$ teaspoons olive oil
• $2$ tablespoons finely chopped onion
• $2$ small garlic cloves, minced or pressed
• $2$ small carrots, shredded
• $2$ small zucchini, shredded
• $2$ small tomatoes, peeled and chopped fine
• $1$ cup Mozzarella cheese
• $4$ tablespoons grated Parmesan cheese

Instructions

• Cook pasta according to package directions until very tender.
• Drain and set aside.
• Heat oil in a large nonstick skillet over medium heat.
• Add onion and garlic and cook until limp.
• Add carrot, zucchini, and tomato.
• Cook and stir $5$ minutes longer.
• Remove from heat.
• Stir in Mozzarella, $2$ tablespoons Parmesan cheese, and pasta.
• Turn into greased $2$ quarts casserole dish.
• Sprinkle with remaining Parmesan.
• Bake $15$ minutes or until cheese melts at $350°$.
• Allow to cool and cut into pieces.

Tip

May be frozen. Serves family of $3$ and extras to put in sandwich bags (enough for baby servings), then put in freezer bags. Fresh for $3$ months. Emily loved these when she was $1$ year old.