• BH&G 3620

    From Dave Drum@1:3634/12 to All on Sat Aug 14 04:45:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Caprese Casserole
    Categories: Pasta, Vegetables, Herbs, Cheese, Beans
    Yield: 8 Servings

    12 oz Pkg dried whole grain medium
    - shell pasta
    1 tb Olive oil
    6 tb Thin sliced shallots
    4 cl Garlic; thin sliced
    8 c Lightly packed fresh baby
    - spinach or torn Swiss
    - chard leaves
    2 c Cherry or grape tomatoes;
    - halved
    15 oz Can garbanzo beans or Great
    - Northern beans; rinsed,
    - drained
    3/4 c Thin sliced fresh basil
    1/2 c Pitted Kalamata olives; thin
    - sliced
    2 c Bottled roasted red sweet
    - peppers; drained
    1/2 ts Salt
    2 c Shredded mozzarella cheese
    3/4 c Balsamic vinegar

    Set oven to 375ºF/190ºC.

    Lightly grease a 3 qt. rectangular baking dish. Cook
    pasta according to package directions. Drain pasta,
    reserving 3/4 cup of the cooking water. Set pasta and the
    reserved water aside.

    In a large skillet heat oil over medium heat. Add
    shallots and garlic; cook 3 to 5 minutes or until tender,
    stirring occasionally. Add spinach; cook and stir about 1
    minute more or just until spinach is wilted. Transfer
    spinach mixture to an extra-large bowl. Add pasta, 1 1/2
    cups of the tomatoes, the beans, 1/2 cup of the basil,
    and the olives.

    In a blender or food processor combine roasted peppers,
    salt, and the reserved pasta cooking water. Cover and
    blend or process until smooth. Add to pasta mixture; stir
    to coat. Transfer mixture to the prepared baking dish.

    Bake, covered, 25 minutes. Sprinkle with cheese. Bake,
    uncovered, about 10 minutes more or until heated through
    and cheese is melted.

    Meanwhile, in a small saucepan bring vinegar to boiling
    over medium heat; reduce heat. Boil gently, uncovered, 5
    to 10 minutes or until vinegar is reduced to 1/3 cup.

    Before serving, top pasta mixture with the remaining 1/2
    cup tomatoes and the remaining 1/4 cup basil. Drizzle
    with the reduced vinegar.

    Makes: 8 servings

    Better Homes & Gardens | August 2017

    MM Format by Dave Drum - 05 August 2017

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