Pasta casserole with spinach and mushrooms
Votes: 3
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This ziti casserole in tomato sauce, instead of the traditional ground meat, is filled with mushrooms, juicy spinach, and a generous helping of refreshing parsley and basil. All the ingredients are prepared separately, then combined in a casserole and baked under a layer of grated mozzarella and Parmesan cheese until the cheese turns into a wonderfully gooey topping that perfects the whole dish. It's very filling and juicy. This casserole can be served as a standalone vegetarian dish or as a side dish with meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g dry ziti pasta
- 1 can (800g) canned whole plum tomatoes, crushed by hand
- 1 can (425g) canned whole plum tomatoes, hand crushed
- 4 tbsp. l. olive oil
- 4 cloves garlic, thinly sliced
- A pinch of crushed red pepper flakes
- 4 large sprigs fresh basil + 1 cup chopped leaves
- 1 cup chopped fresh parsley
- 450 g of mushrooms, thinly sliced
- 6 cups small spinach
- 3 tbsp. grated mozzarella
- 1 tbsp. grated parmesan
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Recipes with similar ingredients: pasta ziti, plum tomatoes, champignon mushrooms, spinach, Parmesan cheese, mozzarella cheese, parsley, basil
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Bring a large saucepan of salted water to a boil.
- In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and red pepper and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water.
- Increase the heat to medium-high and bring to a boil. Reduce the heat slightly, add the basil sprigs, and simmer, uncovered, until thickened, 15-20 minutes. Remove the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper to taste.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until golden brown, 6-8 minutes. Add the spinach and cook, stirring, until wilted. Transfer to a large bowl.
- Cook the ziti pasta in salted boiling water for about 2 minutes less than the package directions for al dente. Drain the pasta and transfer to a bowl.
- Add the tomato sauce, half the mozzarella, and Parmesan to the bowl and mix well. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining mozzarella and Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the pasta rest for about 10 minutes and serve.
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