Tomato Florentine Pasta Casserole

RecipeImages_rd2 copy_0017_Tomato Florentine Pasta Casserole-082

Prep Time 15 MIN

Cook Time 30 MIN

Serves 6-8

Ingredients:

  • 1 pkg (375 g) Catelli® Smart Macaroni
  • 1 tbsp (15 mL) vegetable oil
  • 1 medium onion, chopped
  • 2 cups (500 mL) fresh mushrooms, sliced
  • 1/2 tsp (2 mL) each salt and freshly ground pepper
  • 1 can (540mL) Aylmer® Accents® Diced Tomatoes with Garlic & Olive Oil
  • 2 cups (500 mL) Hunt's® Original Tomato Sauce
  • 1 pkg (10 oz/300g) frozen chopped spinach, thawed and squeezed dry
  • 2 cups (500 mL) shredded Swiss cheese
  • 1 cup (250 mL) 2% cottage cheese
  • 1 cup (250 mL) fresh breadcrumbs
  • 1/4 cup (60 mL) grated Parmesan cheese
  • 1/4 cup (60 ml) chopped parsley
  • 2 tbsp (30 mL) butter, melted
  • 1 clove garlic, minced

Directions:

  1. Cook macaroni according to package directions drain.
  2. Meanwhile, in saucepan, heat oil over medium heat. Sauté onion, mushrooms salt and pepper 4 to 6 minutes, or until onions have softened and mushrooms have browned. Stir in tomatoes and tomato sauce. Bring to boil and remove from heat.
  3. Toss sauce with pasta, spinach, Swiss cheese and cottage cheese. Pour into greased 13 x 9-inch baking dish.
  4. Toss breadcrumbs with Parmesan cheese, parsley, butter and garlic. Sprinkle over pasta. Bake at 375°F for 20 minutes or until bubbly and top is golden.

Chef's Tip:

Add 2 cups shredded or chopped cooked chicken with the tomatoes, if desired.