1 cup of cooked whole grain rotini noodles
3 tablespoons of rice milk
2 tablespoons of grated aged cheese
2 or 3 large pieces of tilapia fish
2 cups fresh spinach
4 cloves of garlic
1 green pepper
fresh parsley and lemon juice
Boil water and cook noodles until slightly tender and drain water completely, turn heat down, add milk and cheese, stir and take off heat.
Spray a deep 8 inch casserole baking ware with canola oil very lightly, and put cooked noodles in casserole dish. Wash and place a layer of fresh spinach on top of noodles, and a layer of washed sliced tomatoes on top of spinach.
Wash tilapia and place a good layer of fish on top of tomatoes. Slice pepper, garlic, parsley and place of top of fish, add another layer of spinach and tomatoes on top of tilapia, sprinkle some more parsley on top
Preheat oven to 400 F and put lid on casserole cookware, place in oven and cook for about 35-40 minutes. Tomatoes and spinach should look really cooked.
Squeeze lemon juice over servings. Serve immediately.