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Friday, February 12, 2010

Penne and Veggie Casserole

This recipe serves 4 and makes a yummy leftover food too.. :) .. I learnt this from a Greek TV show while in Cyrpus...I knew very little Greek so had missed out on a few details while watching the show...I could make it a yummier version with special inputs from a very dear friend Padmaja....You could refer to my earlier post on types of pasta to understand this recipe better.

All you need: For 4 
1 Cup uncooked Penne
 1 Cup Fusilli
Water to cook the pasta
Salt (for the pasta and the vegetables)
Extra Virgin Olive oil - 2 tsps

Capsicum /bell peppers (red, yellow and green) - 1 cup
French beans - chopped - 1 cup
zucchini - chopped - 1 cup
Onion - 1 (chopped)
Garlic 3-4 cloves

Herbs and spices:  (Fresh or dry)
Oregeno, Rosemary, Basil - 1/2 tsp each
Red chillies - flakes (dry roast and crush the red chillies) - 2
Coriander leaves / Cilantro - for garnish
Black Pepper powder - 1/2 tsp

    • Boil water in a vessel, add salt and few drops of oil and add in your pasta (I used penne and fusilli)
    • Once the pasta is a little less than al-dante (say, half done :-) )... use a sieve and drain out the water and keep it aside. (so that the pasta does not become mushy when baked)
    • It is better not to run cold water on the cooked pasta as the starch helps in soaking up the sauce or any other flavour better
    • In the meanwhile, prepare your vegetables for the casserole
    • Microwave or blanch your vegetables for 4-5 minutes and keep it aside
    • Pour a tsp of oil into a wok/kadai/pan and put in the garlic and onions
    • Add salt, pepper powder, chilli flakes and the herbs and saute well
    • Add all the vegetables and saute for a minute or so
    • Grease a baking dish (preferably 8 x 8)
    • Spread the vegetables and the cooked pasta in alternate layers
    • Sprinkle shredded mozarella cheese and grate a little nutmeg over the dish
    • You could also add a layer of cheese between the vegetables and pasta (optional)
    • Cook in the oven at 300 F for 20 minutes
    • Take it out of the oven and garnish with the remaining cilantro/corainder leaves 

    Serve with a bowl of tomato soup...YUM!!


    • You could use any short pasta of your choice for this dish. Please refer to my earlier post on>>check this link - Knowing your Pastas
    • I also make another version of this casserole with a hint of tomato sauce...more about it in my next post...
    • It would be good to add fresh herbs....but dried versions are equally good
    • Another way to work the the veggies is to oven roast them for 12-15 minutes on the top rack at 450F. 


    1. Its a fantastic yummy food! We just had dinner and its so delicious! M happy that u r writing this blog..I would like to spur u on to write further :)

    2. hey shanta
      I am glad you could stop by my blog and I am happy to see ur comment...hope to see u around more often!



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