I really liked the barbecue sauce for this recipe it was tangy and spicy. The only change i would have made was to place all of the ingredients in the food processor and pulse a few times before I placed into the pan for cooking down.
Here is the recipe for the Spinach Macaroni Bake:( everyone loved this recipe)
1 lb. shell pasta
3 T olive oil
1 C baby portabello mushrooms
1 tsp. granulated garlic
1 (14.5 oz.) can of diced tomatoes
1 ( 10 oz.) package of frozen spinach , thawed and drained
a dash of red pepper flakes
1/2 C bread crumbs
1/2 C grated Parmesan cheese
4 T butter
1 C shredded mozzarella cheese
Preheat oven to 375 degrees. Cook pasta until al dente ( follow package instructions). Drain. in a skillet heat the olive oil on medium heat. Add the mushrooms and cook until the mushrooms are tender. Add the garlic, tomatoes, red pepper flakes and spinach. Stir to combine, season with salt and pepper, cook until heated through. In a small bowl mix together the bread crumbs and Parmesan. spread 2 T of the softened butter in a 9"X13" baking dish and sprinkle half of the bread crumb mixture inside the dish to coat. Combine the vegetable mixture with the drained pasta and cheese in a bowl. Place in the casserole dish on top of the bread crumbs and top with remaining bread crumbs. Cut up remaining 2T butter and top the casserole. Bake for 15-20 minutes to heat through.