Mediterranean Casserole Recipe
User Reviews
4.2
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8 Servings
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Calories
421 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Casserole Recipe
Description
The Mediterranean Casserole Recipe combines rigatoni pasta cooked to al dente with a sauce made from sautéed mushrooms, onions, and zucchini, infused with garlic, scallions, fresh basil, kalamata olives, and a mix of dried herbs and red pepper flakes. The sauce simmers with crushed tomatoes to develop a rich, layered flavor. This mixture is then tossed with the pasta and layered with shredded mozzarella and grated Parmesan cheese before baking until the cheese melts and browns slightly.
The texture of the dish features tender pasta and vegetables softened in the tomato sauce with creamy, melted cheese on top. The herbs and olives provide Mediterranean notes, with a piquant touch from the red pepper flakes.
This casserole can be served as a main course for dinners or reheated for leftovers. Letting it cool before serving helps it set for easier slicing.
To store leftovers, cover tightly and refrigerate for up to four days, or freeze wrapped in foil for up to three months. Reheat thoroughly in the oven or microwave to retain moisture and flavor.
Ingredients
- 1 pound rigatoni pasta uncooked
- 1/4 cup extra virgin olive oil divided
- 2 cups brown mushrooms chopped
- 2 cups onion sliced, sweet
- 1 pound zucchini diced
- 6 cloves garlic peeled and minced
- 6 scallions sliced
- 1/4 cup basil chopped, fresh leaves
- 1/4 cup kalamata olives halved and pitted
- 1/4 teaspoon oregano dried
- 1/4 teaspoon thyme dried
- 1/4 teaspoon parsley dried
- 1/4 teaspoon red pepper flakes
- 1 tsp salt
- 1/2 teaspoon black pepper freshly ground
- 1 crushed tomatoes 28 ounce can, undrained
- 2 cups mozzarella cheese part skim, shredded, 8 ounces
- 1/2 cup Parmesan Cheese fresh, grated, 2 ounces
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Cook pasta to al dente according to package directions. Drain and set aside.
- Heat 2 teaspoons of olive oil in a large sauté pan over medium-high heat. Add the mushrooms and sauté for 2 minutes until golden. Remove from pan and set aside.
- Add another 2 teaspoons of oil to the pan and add the onion; sauté for 5 minutes. Add the zucchini and cook for another 3 minutes. Add the garlic, scallions, basil, olives, spices, salt, and pepper. Cook for 30 seconds.
- Add the tomatoes and let the mixture come to a boil. Cover the pan and simmer for 15 minutes. Return the mushrooms to the sauce and stir well.
- Transfer the cooked pasta and sauce to an oiled 13x9" baking dish and toss well. Stir in the mozzarella and top with the Parmesan. Cover with foil and bake for 15 minutes. Remove the foil and bake for a further 5 minutes. Cool for 15 minutes before serving.
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze wrapped in foil and in a freezer-safe container for up to 3 months.
- Reheat in a 350°F oven for 20-25 minutes until heated through.
- Microwave individual portions covered for 2-3 minutes to retain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 421kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 28mg | 9% |
| Sodium | 657mg | 27% |
| Potassium | 473mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 15mg | 17% |
| Calcium | 243mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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