Pasta for Persnickity Pups

I've written in past posts about my dog, Oliver, and his particular culinary needs. After the "Marvelous Muttloaf" I prepared from my dog cookbook was so well-received by he and his best friend, Jesse, I tried another creation called, "Pasta Bark Slice."

It's a very simple pasta casserole -- simple for its ingredients as well as for its preparation and cooking time. Like the muttloaf, the recipe called for low-fat ingredients as well as wheat-free, gluten-free pasta. So, I trekked over to my favorite Whole Foods again for pasta and other ingredients.

I deviated from the recipe when it came to the meat. It called for either boneless, skinless rabbit or chicken. Since Oliver is a bit allergic to poultry, I went for ground ostrich instead.

The results were overwhelming and his little nose was perked in the air as soon as the dish came out of the oven. I barely had time for it to cool before it was his dinertime and he had two helpings. Jesse, the neighbor dauchsund, and another set of taste buds on this project, also gobbled it up. There's another winner from "Pup Snacks!"

PASTA BARK SLICE
Makes 8-19 portions
Preparation Time: 20 minutes
Cooking Time: 15-20 minutes

8oz. cooked wheat-free and gluten-free pasta, chopped
7oz. low-fat cottage cheese
70z. low-fat natural yogurt
5 basil leaves, chopped
2oz. green beans, topped, tailed and finely chopped
7oz. cooked boneless, skinless rabbit or chicken (or ground ostrich)
2T olive oil
2T grated low-fat Parmesan Cheese

1. Mix all of the ingredients, except the Parmesan, in a large bowl. Pour into a 11x 8-inch ovenproof dish and sprinkle with Parmesan.

2. Baked in a preheated oven, 400 degrees for 15-20 minutes. Leave to cool thoroughly.

3. Cut the bake into 3-inch squares with a sharp knife and freeze until required for up to 3 monhts. Defrost thoroughly before use. Feed your dog 2-4 squares as a meal, depending upon size.

NOTES: Parmesan can have a bit of high salt content, so do not be tempted to add more parmesan than is recommended.

Recipe courtesty of "Pup Snacks," by Stephanie Mehanna