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Pasta Casserole

June 10, 2008

Laura’s Blog Entry

I’ve been working like crazy to use up every bit of our CSA vegetables each week. Right now we are overrun with snow peas. We did a stir fry with them last week, and got more this week. Think I’ll try steamed and then buttered tonight. Easy.

The last two weeks we got massive porabello mushrooms. Divine! Still eating lots of salads and lots of spinach.

Here is something I made last night – Pasta Casserole. The ingredients vary depending on what is on hand. Here’s the recipe:

Pasta Casserole

1/2 pound (8 oz.) of dry pasta – rigatoni, penne, spirals, etc.
28 oz. pasta sauce – we love Schiavone’s: (Beware the cheesy music)
1 cup shredded cheese – Mozzarella is good, but Monterey Jack is really good

Sautéed vegetables I used last night:
1 large portabello mushroom cap, diced
1/2 cup chopped onion, diced
1/2 cup chopped green pepper, diced
2 cup fresh spinach, stems removed and coarsely chopped
2 cloves garlic, minced

Other veggies that are good:
1 cup sliced button mushrooms instead of porabellos
1 cup zucchini cut into bite-sized chunks


Saute the vegetables in a little olive oil to soften before adding to casserole. I did everything but the spinach, then added it in with the garlic for a minute or two.

Cook pasta following package directions until al dente. Don’t overcook since it will be cooked more in the oven.

In a large bowl, stir together pasta, sautéed vegetables and sauce. Pour into a greased 9 x 13 inch casserole dish; top with cheese. Cover with foil.

Bake at 350 degrees for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted and casserole is bubbly.

This gives a generous amount of sauce, which will get absorbed by the pasta. Reheats well for left-overs.

This recipe serves 4.

One Comment leave one →
  1. June 12, 2008 4:15 pm

    Mmmmmmmmmarvellous mmmmeal!

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