Basic Italian flourishes elevate easy pasta dish
Posted on Wednesday, July 23, 2008
This vegetarian Italian “casserole” is mostly a stove-top preparation. Instead of making marinara sauce, we’re using a good-quality jarred version. (But nothing’s stopping you from using your own !) Cooking the ingredients on the stove top, then popping a pan into the oven just long enough to melt the cheese and warm all the ingredients together, gives this entree the feel of a long-cooking casserole, minus the long cooking. If you want meat, add chopped pepperoni to taste when you heat the sauce and mushrooms. Or just use a meat-based pasta sauce. This casserole presents a good opportunity to try less familiar Italian cheeses, such as an aged asiago. Or try one of the shredded blends in the supermarket dairy case. A hearty Chianti or slightly mellower Montepulciano d’Abruzzo would pair well with this dish.
Pasta Casserole 1 (16-ounce ) package medium pasta shells 1 (24-ounce ) jar marinara sauce 1 (8-ounce ) package sliced mushrooms 1 / 4 cup Chianti OR other dry red wine 6 ounces baby spinach OR baby arugula 2 tablespoons chopped fresh basil or to taste 2 / 3 cup shredded parmesan cheese 2 tablespoons chopped flat-leaf parsley, optional Heat oven to 400 degrees. Heat a stockpot of water to a boil; cook pasta according to package directions. Drain; set aside.
Meanwhile, in a deep skillet or saucepan over medium heat, combine marinara sauce, mushrooms and Chianti; cook until thickened, about 10 minutes.
Pour pasta into a large baking dish and add sauce mixture; stir to combine. Distribute spinach evenly over mixture; sprinkle basil over spinach. Sprinkle cheese over greens. Place pan in oven until cheese melts, 5 to 7 minutes. Sprinkle with parsley, if desired.
Makes 8 servings.
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