Spinach And Arugula Cheesy Pasta Casserole
From spoil_me2 15 years ago
- 45 minutes to make
- Serves 8
I can't remember where I got this dish from. I just know that I doctored it up so that the lactose intolerant people in my home could eat it and it still be delicious.
Ingredients
- 1 (12 oz) pkg medium sea shells pasta shopping list
- 2 cups fresh spinach or 1 (10oz) pkg frozen chopped spinach, thawed. shopping list
- 2 cups fresh arugula shopping list
- 1 elephant garlic clove shopping list
- 2 eggs ( I used 1/2 block of extra firm tofu) shopping list
- 1/2 cups bread crumbs shopping list
- 1/4 cup olive oil shopping list
- 1/2 vidallia onion shopping list
- 1- 1/2 ( 26oz) jars of tomato basil pasta sauce shopping list
- 1 pkg shredded cheddar cheese ( I used shredded veggie cheddar cheese) shopping list
- 1 pkg shredded mozzarella cheese ( I used shredded veggie mozzarella cheese) shopping list
How to make it
- 1.) Preheat oven to 350 degrees F.
- 2.) Bring large pot of water to a boil. Cook pasta for 8 to 10 minutes or until al dente; drain. ( for frozen spinach bring 1/2c water to boil in saucepan and cook spinch 4 to 6 minutes, until tender.
- 3.) In food processor blend spinach, arugula, onion, garlic, tofu, olive oil, blend till smooth
- 4.)place mixture in a large size bowl and mix with bread crumbs then mix in pasta.
- 5.)layer in 9 by 13 inch baking dish as follows:
- 6.) 1/3 of the pasta SAUCE
- 7.) 1/2 of the pasta MIXTURE
- 8.) 1/3 of the pasta SAUCE
- 9.) Sprinkle with 1/2 of the cheddar cheese
- 10.) Sprinkle with 1/2 of the mozzarella cheese
- 11.) remainder of the pasta MIXTURE
- 12.) remainder of the pasta SAUCE
- 13.) Sprinkle with the remainder of the cheddar and mozzarella cheeses.
- 14.) Bake 45 minutes until bubbly and lightly browned
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" It was excellent "