This hearty vegetarian baked pasta (from this recipe at eatingwell.com) was even better than Wednesday night's eggplant and chickpea stew! It came together quickly, and I absolutely love getting two meals out of one dish. I used queso fresco instead of feta simply because I prefer it, and I used parsley instead of mint or basil because it's still hanging on in my garden (although probably not after the bitter cold spell we're currently having). Courtney went back for thirds, which is a good sign. I also served a salad of butter lettuce, sliced pears, blue cheese, and pepitas, tossed with a cider vinaigrette.