Transform leftovers: Pasta casserole reinvents your dinner
Don't like wasting food? Turn yesterday's pasta into a colorful and nutritious casserole. You can practically add any vegetables to the baking dish. However, it's important to sauté them in a pan first; otherwise, the casserole will become watery, and the vegetables will be boiled, not roasted.
A pasta casserole is a clever way not only to use up cooked pasta but also to clear out the vegetable supply from the fridge. Not only do bell peppers and zucchini go great with an oven-baked dish, but broccoli, spinach, or eggplant do too. If you want to enhance the natural flavor of the vegetables, skip the canned tomatoes.
Serve the casserole with a fresh salad
A simple salad made with arugula and lamb’s lettuce pairs excellently with a vegetable casserole. Add chopped walnuts or pomegranate seeds to the mix of greens. Drizzle the fresh and light salad with a bit of lemon juice and olive oil. This addition perfectly balances the flavor of the casserole and provides more vitamins.
The arugula and lamb’s lettuce salad works well with other pasta dishes too, like spaghetti Bolognese or spinach lasagna.
Hearty version with béchamel
If you want the oven dish to have a creamier consistency, cover the pasta casserole with delicious béchamel sauce. How do you make the creamy topping? Melt 2 tablespoons of butter in a saucepan and mix in 2 tablespoons of flour. Stirring constantly, gradually add milk until you achieve a smooth, thick consistency. Season the sauce with salt and nutmeg and spread it over the top of the casserole.
Recipe for vegetable pasta casserole
You can add sautéed chicken pieces, bacon, or ham to the vegetable casserole. Sprinkle the cooked dish with fresh basil or parsley.
Ingredients:
- 7 oz cooked pasta spirals, bow ties, or tubes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion
- 2 cloves garlic
- 1 zucchini
- 1 bell pepper – red or yellow
- 7 oz mushrooms
- 7 oz cherry tomatoes
- 14 oz canned tomatoes
- 5 oz yellow cheese or mozzarella
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- In a pan with a tablespoon of olive oil, sauté the chopped onion. Add another tablespoon of olive oil and chopped garlic slices.
- Next, add sliced zucchini, bell pepper, and mushrooms. Sauté with a tablespoon of butter until the vegetables become soft and the excess water evaporates.
- Mix in the canned tomatoes. Season with salt, pepper, and oregano. Sauté for about 5 more minutes.
- Transfer the vegetables in tomato sauce to a baking dish, cover with pasta, and sprinkle with grated yellow cheese. Arrange cherry tomato halves on top.
- Place in an oven preheated to 350 degrees Fahrenheit for 25 minutes.
