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Jun 25, 2014

Penne, basil, pine nut, and cheese Casserole


I have to say that I've never cooked with pine nuts before, and I was pleasantly surprised!
This recipe calls for toasting them which gives a really great flavor.
This casserole was devoured by our entire family!



You will need:
8 oz (3 cups) penne, cooked and drained
2 cans (14.5 oz) crushed tomatoes in thick puree
2 Tbsp toasted pine nuts
1/4 cup slivered fresh basil or 1 tsp dried basil
3/4 tsp salt
fresh pepper
1/4 cup chopped fresh parsley
1 cup firmly packed grated swiss cheese
freshly grated parmesan cheese for sprinkling

To Make:
Preheat oven to 375 F.
Place pasta in a 2 1/2 quart casserole dish lightly coated with cooking spray or oil.

*toasting pine nuts*
Place pinenuts in a small nonstick skillet over medium/high heat. Stir with a wooden spoon until toasted, 4-5 minutes.

In a medium saucepan, over medium heat, stir together tomatoes, pine nuts, basil, salt, parsley & pepper. Simmer 2-3 minutes. 
Mix with pasta in casserole, and stir in swiss cheese. Sprinkle with parmesan cheese on top.

Bake uncovered until bubbly, 35-40 minutes. Let stand 10 minutes before serving.

Recipe Source: The big book of casseroles by Maryana vollstedt


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