I do love my casseroles. They provide a lot of servings, you can make them ahead of time, add a salad, dessert and you are ready for dinner or a dinner party. Yup, my kind of recipe. Of course, it will also use up those last late summer veggies in the garden.
ZUCCHINI PASTA SPINACH CASSEROLE
Preheat Oven: 375° Servings: 10-12
3 Cups Cavatappi Macaroni (spiral)
1 Onion, chopped
2 Zucchini, cut them lengthwise and then crosswise
1 Cup Mushrooms, sliced (fresh, if possible)
1 Pkg. Baby Spinach Leaves (about 6-7 oz.)
24 Oz. Tomato Sauce (store-bought or homemade)
15 Oz. Ricotta Cheese
1 Tsp. Dried Italian Seasoning
8-16 Oz. Mozzarella Cheese
Cook the pasta in a large pan, omitting salt. Set aside.
Cook onions in a large nonstick skillet on medium heat for about 3-4 minutes or until crisp-tender. Add the zucchini and mushrooms and cook another few minutes, until the zucchini is crisp-tender, stirring frequently. Add half the spinach and cook for 3-4 minutes until wilted. Then add the remaining until wilted. Remove from the heat.
Drain the pasta and add to the veggie mixture in the skillet. Add the sauce, ricotta, Italian seasoning and 1 cup of mozzarella. Mix together, and spoon into a 9×13” baking dish, which has been sprayed with cooking spray. Top with the remaining mozzarella.
Bake for about 20-25 minutes or until the casserole is heated through and the mozzarella is melted and a little brown.
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