Pasta Casserole

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Ingredients

Makes: A deep 8x10 baking dish - 6 Servings

8 cups pre-cooked rigatoni - cooled - Save one cup of boiled water to add to the pasta once cooled

2 Tablespoons olive oil

1 cup zucchini, quartered then thinly sliced

1 cup fresh mushrooms, cut into smallish pieces

1 teaspoon salt

1 cup frozen chopped spinach, defrosted

1 cup ricotta cheese

1/4 cup Parmesan cheese

1/2 cup mozzarella cheese, finely grated

1/2 cup cheddar cheese, finely grated

3 cups tomato sauce - divided - Hunts original tomato sauce has nice flavor We use our Tomato Sauce Recipe

Optional:Food grade disposable gloves to handle the pasta.

Directions

A pasta casserole could be made with any shape of pasta and just done in layers, but if you want to create this fun version with the rigatoni noodles standing upright, first pre-cook the rigatoni.

1. The pasta must be cooled in the refrigerator to form the firmer texture that allows easy handling of each rigatoni noodle to stand it vertically. We cooled overnight, but you could plan to do it all in one day if you give the cooked pasta at least 2 hours in the refrigerator before using.One the pasta is cold pour the 1 cup of reserves pasta water into the noodle bowl and gently mix in with the noodles.

2. It makes for a fun presentation using the rigatoni noodles and is not that time consuming. We used food grade disposable gloves to quickly handle and stand each noodle upright. We had prepared 8 cups of cooked noodles but only needed 7 cups to make our noodle layer. The noodle amount will depend on the shape of the baking dish you use.

3. When you are ready to make the dish preheat the oven to 400 degrees F.

4. In a bowl, stir the defrosted chopped spinach together with the ricotta cheese and Parmesan cheese. Set aside

5. Prepare the ingredients. Cut the zucchini into quarters lengthwise, then into thin slices. Cut the mushrooms into small pieces.

6. Pour two tablespoons olive oil into a skillet over medium high heat. Add the zucchini, mushrooms and salt. Cook for 10 minutes stirring occasionally..

7. Add 2 cups tomato sauce to the zucchini, mushroom mixture. Simmer the sauce for another 10 minutes. The reserved one cup of tomato sauce is going to be used for the top layer. Transfer the tomato zucchini mushroom sauce mixture from the skillet to the baking dish. This is the bottom layer.

8. You can do with clean hands or wear food grade disposable gloves to place each rigatoni into the baking dish in a standing up position.

9. Once they are all in position, gently press down with your fingertips to secure the pasta into position. Next spoon the spinach mixture onto the noodles and make even.

10. Spoon the reserved one cup of tomato sauce evenly on the top.

11. Sprinkle the finely grated cheeses evenly to the top.

12. Put on the lid and place into the preheated oven. Bake for 45 minutes.

13. Remove and let cool for a full 20 minutes before you cut into it. Like lasagna if you cut it freshly out of the oven it will all run together and be difficult to cut and serve.

ENJOY!

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