The Best Casserole Cookbook Ever (40 page)

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1 tablespoon butter

1 red bell pepper, seeded and chopped

4 green onions, thinly sliced (white and green parts)

1 tablespoon minced chipotle chiles in adobo sauce

2 tablespoons all-purpose flour

1 teaspoon chili powder

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teaspoon salt

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teaspoon ground cumin

2 cups milk

2 cups shredded sharp Cheddar cheese, divided

2 tablespoons chopped fresh cilantro

8 ounces farfalle (bow tie pasta) or other short pasta, cooked according to package directions

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1. Preheat the oven to 400°F. Coat a shallow 2-quart casserole dish with cooking spray.
   
2. Melt the butter in a large skillet over medium-high heat. Add the bell pepper and sauté for 4 minutes, stirring. Add the green onions and sauté for 1 minute. Stir in the chipotle chiles in adobo sauce, flour, chili powder, salt, and cumin and cook for 1 minute. Gradually add the milk and cook, stirring constantly with a whisk, until thick and bubbly, about 4 minutes. Remove from heat. Gradually add 1
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   cups of the cheese and the cilantro, stirring until the cheese melts. Add the pasta to the pan, and toss until blended.
   
3. Spoon the pasta mixture into the casserole dish and sprinkle with the remaining
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   cup cheese. Bake for 15 minutes, or until the cheese is melted and the casserole is heated through.
   

Without the sun-dried tomatoes, this is a classic fifties casserole. In those days, it was called noodles Romanoff, in honor of the Russian dynasty of the same name.

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1 package (8 ounces) egg noodles

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cup julienned sun-dried tomatoes (not oil-packed)

1 cup grated Parmesan cheese, divided

2 cups cottage cheese

1 cup sour cream

3 green onions, minced (white and green parts)

2 teaspoons Worcestershire sauce

1 teaspoon paprika

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teaspoon salt

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teaspoon Tabasco sauce

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1. Preheat the oven to 350°F. Butter a 2-quart casserole.
   
2. Heat a pot of salted water to boiling. Add the noodles and the sun-dried tomatoes. Bring to a boil, reduce the heat, and simmer for 10 minutes.
   
3. Drain the noodles and sun-dried tomatoes and transfer to the casserole. Add
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   cup of the Parmesan cheese, the cottage cheese, sour cream, green onions, Worcestershire sauce, paprika, salt, and Tabasco sauce.
   
4. Bake the casserole for 25 to 30 minutes, until bubbly. Sprinkle the top with the remaining
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   cup Parmesan cheese and bake for 5 minutes longer.
   

Bow tie pasta, or “farfalle,” is served here in a sauce full of personality, which contains the classic Italian combination of garlic, anchovies, and black olives.

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3 tablespoons olive oil, divided, plus extra for the dish

1 pound farfalle (bow tie pasta)

3 cloves garlic, peeled and lightly smashed

3 to 6 anchovy fillets

2 cans (14
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ounces each) diced tomatoes with basil and garlic, with their juice

Salt

Pepper

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cup pitted black kalamata olives

2 tablespoons capers

Red pepper flakes

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cup grated Parmesan cheese

Chopped fresh parsley, oregano, marjoram, or basil for garnish

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1. Preheat the oven to 350°F. Smear a shallow 2-quart casserole with a little olive oil.
   
2. Bring a pot of salted water to a boil, add the pasta, and cook until tender but not mushy, 8 to 10 minutes.
   
3. Meanwhile, heat 2 tablespoons of the olive oil in a skillet and add the garlic and anchovies. Cook over medium-low heat until the garlic is pale gold. Add the tomatoes with their juice, salt, and pepper to taste, and cook, stirring occasionally, until the tomatoes break down and the mixure becomes saucy, about 10 minutes. Stir in the olives, capers, and red pepper flakes to taste and simmer 3 minutes longer.
   
4. Drain the pasta and toss with the sauce and the remaining tablespoon of oil. Transfer to the prepared casserole and top with the Parmesan cheese. Bake for 15 to 20 minutes, until bubbly. Sprinkle with the chopped fresh herbs for garnish.
   

Even though this dish is inexpensive and easy to make, it is colorful and very tasty. All you need is a salad and a loaf of bread to complete the meal.

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2 packages (10 ounces each) frozen chopped spinach, thawed

2 green onions, finely chopped (white and green parts)

1 cup grated Parmesan cheese, divided

1 cup shredded mozzarella cheese

1 cup whole-milk or part-skim ricotta cheese

1 large egg, lightly beaten

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teaspoon pepper

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teaspoon nutmeg

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pound (about 18) jumbo pasta shells

3 cups of your favorite marinara or spaghetti sauce

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1. Preheat the oven to 350°F.
   
2. Put the thawed spinach in a sieve and use a large spoon to press out the moisture.
   
3. In a large bowl, combine the green onions,
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   cup of the Parmesan cheese, the mozzarella and ricotta cheeses, egg, pepper, nutmeg, and spinach.
   
4. Cook the pasta according to the package directions until al dente, or firm to the bite, and drain.
   
5. Spread 1 cup sauce over the bottom of a shallow 2-quart casserole. Stuff the shells with the spinach mixture and arrange them on top of the sauce. Ladle the remaining 2 cups sauce over the shells and sprinkle with the remaining
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   cup Parmesan. Spray a sheet of aluminum foil with cooking spray and cover the casserole. (At this point the dish can be covered and refrigerated for up to 1 day. Add 10 minutes to the baking time.)
   
6. Bake for 20 minutes, remove the foil, and continue baking until the casserole is heated through and the sauce is bubbly, about 10 to 20 minutes longer.
   

Gnocchi is the Italian word for “dumplings.” They can be made from potatoes, flour, or farina. Of course homemade gnocchi are unbeatable, but in this recipe, bubbling cheeses and tender spinach elevate the flavor of store-bought gnocchi. You’ll find them in the dried pasta section of the supermarket.

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1 package (1 pound) potato gnocchi

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cup heavy cream

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teaspoon all-purpose flour

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teaspoon salt

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teaspoon black pepper

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teaspoon ground nutmeg

1 bag (1 pound) fresh baby spinach leaves

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cup whole-milk or part-skim ricotta cheese

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cup shredded part-skim mozzarella

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1. Preheat the oven to 400°F. Butter a shallow 2-quart casserole.
   
2. Cook the gnocchi in a 5-quart pot of boiling salted water according to package instructions (they will float to the surface when done). Drain in a colander.
   
3. While the gnocchi are cooking, whisk together the cream, flour, salt, pepper, and nutmeg in a large nonstick skillet and bring to a boil over moderate heat, whisking constantly. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add the spinach in handfuls, tossing with tongs, and cook until wilted, 2 to 4 minutes. Remove from the heat and stir in the gnocchi. Spread out in the casserole dish.
   
4. Spoon the ricotta over the gnocchi in 5 large dollops and sprinkle with the mozzarella. Bake, uncovered, for 15 to 20 minutes, until bubbly.
   

A delicious mixture of macaroni, butter, and fresh cheese, this is incredibly simple to make. Serve it in the summer with vine-ripened tomatoes sprinkled with olive oil, salt, and basil.

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pound elbow macaroni (about 3 cups)

4 tablespoons butter at room temperature

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pound
fresh mozzarella, sliced

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cup fine dry breadcrumbs

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1. Preheat the oven to 350°F.
   
2. Cook the macaroni in boiling salted water for 6 to 7 minutes, until al dente, or firm to the bite.
   
3. Spread 1 tablespoon of the butter inside a shallow 2-quart casserole. Spread out 1 cup cooked macaroni in the bottom of the dish. Top with a layer of mozzarella slices. Top that with more cooked pasta, then with more mozzarella. Repeat the layers until the pasta and mozzarella are used up.
   
4. Melt the remaining 3 tablespoons butter in a small skillet, mix in the breadcrumbs, and sprinkle the mixture over the casserole. Bake, uncovered, for 25 to 30 minutes, until breadcrumbs are browned.
   

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NOTE:
An easy way to cut fresh mozzarella is with kitchen shears. Simply snip the log or ball into slices.

Who doesn’t like lasagna? To turn this into a vegetarian casserole, simply eliminate the sausage.

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8 dried lasagna noodles

2 teaspoons olive oil

1 tablespoon canola oil

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cup chopped onion

1 clove garlic, minced

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pound to 1 pound bulk Italian pork sausage (mild, medium, or hot)

1 can (14
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ounces) diced tomatoes with their juice

2 tablespoons tomato paste

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teaspoon dried basil

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teaspoon sugar

1 package (10 ounces) frozen chopped spinach, thawed

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cup whole-milk or part-skim ricotta cheese

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cup shredded part-skim mozzarella cheese

2 tablespoons grated Parmesan cheese

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teaspoon dried basil

1 large egg, lightly beaten

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1. Preheat the oven to 350°F. Coat an 8-inch square baking dish with cooking spray.
   
2. Cook the lasagna noodles according to package directions and drain. Drizzle with olive oil.
   
3. While the lasagna is cooking, heat the canola oil in a medium saucepan, and add the onion, garlic, and sausage. Sauté over medium-high heat until the meat is cooked through and the onion is tender. Add the tomatoes with their juice, the tomato paste, basil, and sugar. Bring to a boil over high heat; reduce the heat to low, and simmer, uncovered, for 5 to 6 minutes.
   
4. Put the thawed spinach in a sieve and, with a spoon, press out as much liquid as possible. In a medium bowl, combine the ricotta, mozzarella, Parmesan, and basil. Add the spinach and egg to the cheese mixture and mix thoroughly.
   
5. Lay the lasagna strips side by side on a work surface. Divide the filling equally between them and place it near one short end of each strip. Roll up the lasagna, beginning at the end with the filling so that the filling is enclosed.
   
6. Place the lasagna rolls, seam side down, in the casserole. Pour the tomato sauce over them and bake for 25 minutes, or until bubbly.
   

Manicotti are large tubes of pasta that are stuffed with a savory filling, covered with sauce, and baked. Although this may seem a little fussy to prepare, the result is certainly worth it.

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16 manicotti

FOR THE MUSHROOM SAUCE:

2 tablespoons butter, plus extra for the dishes

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pound mushrooms, sliced

1 can (12 ounces) evaporated milk

2 cups shredded Monterey Jack cheese

1 tablespoon minced fresh parsley

FOR THE FILLING: