My rich as well as robust
pasta as well as Feta cheese casserole e'er leaves an impression amongst my dinner guests who never appear to tire of this classic. I don't become far rattling oftentimes exactly because it is a fleck likewise rich for frequent fare. However, equally wintertime descends on us mutual depression temperature subjects, comfort nutrient is inwards order. I made a few changes to my master recipe, specifically using creamy as well as tangy caprine animal cheese instead of Feta as well as adding roughly sun-dried tomatoes as well as dried mixed mushrooms amongst a fleck of spice. This version is but equally decadent equally my master recipe.
I was thinking of serving the casserole amongst roughly buttered crusty staff of life but I idea that would last carb overload, therefore instead I served it amongst roughly fresh salad greens dressed amongst lemon olive oil, champagne vinegar, white balsamic vinegar, grainy Dijon mustard as well as roughly fresh cracked dark pepper.
| Pasta as well as Goat Cheese Casserole amongst Black Olives |
Recipe past times Lisa Turner
Published on November 14, 2012
A rich, creamy as well as flavorful pasta casserole loaded amongst tangy caprine animal cheese, olives, tomatoes as well as mushrooms as well as seasoned amongst spices as well as herbs
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Ingredients:
- 1/2 pound dried shell pasta (4 1/2 cups)
- 1/4 loving cup sun-dried tomatoes
- 1/2 oz (14 g) dried mushrooms
- 1/4 loving cup unsalted butter
- 1 onion, finely chopped
- ii cloves garlic, crushed or minced
- 1 roasted cherry-red pepper, chopped
- ii - three fresh light-green chillies or jalapeños, seeded as well as sliced
- 1/4 loving cup unbleached all-purpose flour
- ii cups milk
- 1/2 loving cup yogurt
- 1 medium tomato, seeded
- 1/2 teaspoon chili powder
- 1/4 to 1/2 teaspoon cayenne, to taste
- 1 teaspoon ocean salt, or to taste
- 1/4 teaspoon fresh reason dark pepper, or to taste
- xv oz (420 g) soft caprine animal cheese, chopped or crumbled
- 1/2 loving cup fresh grated Parmesan cheese
- 3/4 loving cup Kalamata olives, pitted as well as halved
- ii tablespoons fresh parsley, chopped
- ii tablespoons fresh dill, chopped (or 1 1/2 teaspoons dried)
- ii tablespoons fresh oregano, chopped (or 1 teaspoon dried)
Instructions:
Cook the pasta inwards a large pot of boiling salted H2O to al dente according to packet instructions. Rinse amongst mutual depression temperature water, toss amongst olive fossil oil as well as laid aside. Meanwhile, soak the sun-dried tomatoes as well as dried mushrooms inwards hot H2O for xx minutes, therefore drain as well as chop.. Heat the butter inwards a large saucepan over medium heat. When hot, add together the onion, garlic, roasted cherry-red pepper as well as chillies or jalapeños. Cook as well as stir for a few minutes. Next, add together the flour as well as cook, stirring constantly, for a few minutes more. Whisk the milk as well as yogurt together as well as add together to the pan along amongst the sun-dried tomatoes, mushrooms, tomato, chili powder, cayenne as well as tabular array salt as well as pepper. Bring to a boil, cut back the oestrus to medium-low, as well as ready for most v minutes, stirring often. Add the cooked pasta to the sauce, along amongst the caprine animal cheese, 1/4 loving cup of the Parmesan, the olives as well as fresh or dried herbs. Stir to combine, adding to a greater extent than milk if the sauce is likewise thick, as well as transfer the mixture to a ix × thirteen baking dish. Sprinkle the remaining 1/4 loving cup of Parmesan over the laissez passer on off of the casserole. Bake inwards a preheated 350° oven for most 25 to thirty minutes or until the casserole is hot as well as the laissez passer on off is browned as well as bubbling. Let sit down for 10 minutes earlier serving.
Makes 6 to 8 servings |
More satisfying pasta dishes you lot are certain to bask from :
Indian-Style Macaroni as well as Paneer Cheese amongst Spinach Rye Pasta amongst a Sun-Dried Tomato Sauce as well as Goat Cheese Spinach Pesto Pasta Greek Macaroni as well as Cheese On the laissez passer on off of the reading stack:
Dakshin: Vegetarian Cuisine from South India
past times Chandra Padmanabhan
Audio Accompaniment:
ambient bliss Sumber http://foodandspice.blogspot.com/
