Community Kitchen Recipes

Vegetable Enhanced Penne Pasta


4 Cups Uncooked Penne Noodles

2 Cups Spaghetti Sauceimage

6 Cups Combined Sliced or Diced Raw Vegetables- Carrots, Onions, Peppers, Mushrooms, Broccoli, etc.

2 Cups Cottage Cheese

2 Cups Shredded Mozzarella Cheese

¼ Cup Grated Parmesan Cheese



Cook Penne Noodles, Drain and Rinse. Combine with Spaghetti Sauce. ( Set Aside)

Cook Veggies until soft. (approx. 10 min)

In a 9×13 pan, Layer ½ Penne, ½ Cottage Cheese, ½ Veggies, ½ Mozzarella Cheese.

Repeat Layers. Top with Parmesan Cheese.

Bake @ 350 degrees for 35-40 Min.













Black Bean Chocolate Torte

Serves 16


2 cups                         500 ml                        Black beans, drained, rinsed

4 large                                                            Eggs

¾ cup                          175 ml                        Cocoa

½ tsp                           2 ml                             Baking powder

1 ½ cups                     375 ml                          Sugar

1 tsp                            5ml                              Vanilla


2tbsp                          30 ml                            Water

1 cup                          250 ml                         Raspberries , fresh or frozen

¼ cup                         60 ml                          Sugar.


  1. Preheat oven to 350 degrees . Grease a 9” spring form pan and set aside.
  2. Puree beans using a food processor until beans start to form a paste.
  3. Add eggs and mix for 3-5 min. until smooth.
  4. Spread batter in spring form pan. Bake for 25 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before cutting.
  5. Add water, raspberries and sugar in a small saucepan. Heat stirring often until thickened.
  6. Serve torte with a drizzle of raspberry sauce.