Penne, basil, pine nut, and cheese Casserole

I have to say that I’ve never cooked with pine nuts before, and I was pleasantly surprised!

This recipe calls for toasting them which gives a really great flavor.

This casserole was devoured by our entire family!

You will need:

8 oz (3 cups) penne, cooked and drained

2 cans (14.5 oz) crushed tomatoes in thick puree

2 Tbsp toasted pine nuts

1/4 cup slivered fresh basil or 1 tsp dried basil

3/4 tsp salt

fresh pepper

1/4 cup chopped fresh parsley

1 cup firmly packed grated swiss cheese

freshly grated parmesan cheese for sprinkling

To Make:

Preheat oven to 375 F.

Place pasta in a 2 1/2 quart casserole dish lightly coated with cooking spray or oil.

*toasting pine nuts*

Place pinenuts in a small nonstick skillet over medium/high heat. Stir with a wooden spoon until toasted, 4-5 minutes.

In a medium saucepan, over medium heat, stir together tomatoes, pine nuts, basil, salt, parsley & pepper. Simmer 2-3 minutes.

Mix with pasta in casserole, and stir in swiss cheese. Sprinkle with parmesan cheese on top.

Bake uncovered until bubbly, 35-40 minutes. Let stand 10 minutes before serving.

Recipe Source: The big book of casseroles by Maryana vollstedt

Penne, basil, pine nut, and cheese Casserole

2014-06-27 11:47:18

Ingredients

Instructions

Preheat oven to 375 F.
Place pasta in a 2 1/2 quart casserole dish lightly coated with cooking spray or oil.
*toasting pine nuts*
Place pinenuts in a small nonstick skillet over medium/high heat. Stir with a wooden spoon until toasted, 4-5 minutes.
In a medium saucepan, over medium heat, stir together tomatoes, pine nuts, basil, salt, parsley & pepper. Simmer 2-3 minutes.
Mix with pasta in casserole, and stir in swiss cheese. Sprinkle with parmesan cheese on top.
Bake uncovered until bubbly, 35-40 minutes. Let stand 10 minutes before serving.

Adapted from The big book of Casseroles by Maryana Vollstedt

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