Wednesday, September 21, 2011

Pasta & Veg Italian Casserole

I found the inspiration for this recipe in the booklet that came with our microwave. I know - weird. I wasn't sold on microwaving it & wanted to change some things so I experimented. It turned out great!

This recipe is a good one for using up those half-boxes of pasta & the leftover veggies in your fridge. It's a great way to disguise leftovers. :) Plus it's cheesy-good!


Pasta & Veg Italian Casserole

16-ozs pasta, cooked until tender (I had a half-box each of rotini & penne - use whatever you have on-hand)

2 cups each of two veggies, cooked - 4 cups total (I used peas & broccoli since that's what I had in my fridge)

3 cups marinara sauce

1 cup mozzarella cheese, divided

Preheat oven to 375*F.

Stir cooked pasta, leftover veggies, marinara sauce & 1/2 cup mozzarella together in a large bowl.

Pour into a 9x13" baking dish.

Top with remaining 1/2 cup mozzarella.

Bake for 20-30 mins, until heated through & cheese is melted on top.

We served this without any sides - it has everything all in one!


You can add meat to this recipe easily. Browned ground turkey or beef or Italian sausage would be good (browned with Italian seasonings would be great). I think leftover cooked chicken would be great too.

Beans would be a great addition if you wanted a more filling meal & still wanted it to be vegetarian. Kidney or cannellini beans would be great. Chickpeas (garbanzo beans) would be yummy too.

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