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Vegetarian Italian Casserole Recipe

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This recipe for Vegetarian Italian Casserole, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Schlais
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 C (8 oz) Penne Pasta
1 Egg
2 to 3 T Parmesan Cheese
2 C Broccoli, chopped small
2 C Cottage Cheese or Low Fat Ricotta Cheese
1 tsp each of Basil, Oregano, and Thyme
pinch Hot Pepper Flakes, or to taste
10 oz Fresh Spinach or a pkg of frozen Spinach, thawed
1 sm Onion, diced
2 cloves Garlic, minced
2 T Sherry
6 oz Mozzarella Cheese, divided
2 C Italian Style Tomato Sauce

Directions:
Directions:
Cook penne according to package directions. Drain and in a medium bowl combine penne with cottage cheese, beaten egg, Parmesan, and 2 oz. of the mozzarella. Cook onion and garlic in 1 tsp. of oil until soft. Add broccoli, spinach, herbs, and sherry. Cook until broccoli is crisp tender. Place 3 tbsp. or so of tomato sauce in bottom of 2 quart casserole. Add half the penne mixture. Add half the broccoli spinach mixture, followed by half the sauce. Repeat with remainder of penne, broccoli/spinach and end with sauce. Sprinkle top with remaining 4 oz. of cheese. Bake 45 minutes at 350.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This has all the ingredients of a vegetarian lasagna, but much faster. I frequently made this dish when Kim and Anne were in high school.

 

 

 

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