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Pasta casserole

Pasta casserole

1 package (16 ounces) medium pasta shells

1 jar (24 ounces) marinara sauce

1 package (8 ounces) sliced mushrooms

1/4 cup Chianti or other dry red wine

1 bag (6 ounces) baby spinach or baby arugula

2 tablespoons chopped basil or to taste

2/3 cup shredded Parmesan cheese

2 tablespoons chopped flat-leaf parsley, optional

Makes 8 servings.

1. Heat oven to 400 degrees. Heat stockpot of water to a boil; cook the pasta according to package directions. Drain; set aside.

2. Meanwhile, combine the marinara sauce, mushrooms and Chianti in a large, deep skillet or saucepan over medium-high heat; cook until thickened, about 10 minutes.

3. Pour the pasta into a large baking dish add the sauce mixture, stirring to combine. Distribute spinach over mixture; sprinkle basil over spinach. Sprinkle cheese over greens. Place pan in oven until cheese melts, about 5-7 minutes. Sprinkle with parsley, if desired.

Nutritional information per serving: 333 calories, 15 percent of calories from fat, 6 g fat, 2 g saturated fat, 8 mg cholesterol, 56 g carbohydrates, 14 g protein, 469 mg sodium, 5 g fiber.

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