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  • Italian Vegetable Casserole

    1 vote
    Italian Vegetable Casserole
    Prep: 20 min Cook: 45 min Servings: 8
    by Carolinaheartstrings
    301 recipes
    >
    Welcome to November! Many of us are starting to get ready for the holidays with busier schedules and more tasks on the “to-do” list. Yikes! With that in mind Tammie and I decided to focus on casseroles this month. What better way to save a little time than to make a complete meal, pop it in the oven and move on to another project while it’s cooking? And hopefully, if there are some leftovers you can fix a plate the next night too!

    Ingredients

    • 1 large eggplant
    • 2 teaspoons salt
    • 1 pound Rotini pasta
    • 1 teaspoon salt
    • 1 pound whole mushrooms
    • 2 medium onions
    • 1 pound mozzarella
    • 2 26.5 ounce cans of spaghetti sauce

    Directions

    1. 1. Peel eggplant and cut into ½” cubes.
    2. 2. Sprinkle with the 2 teaspoons of salt, mix and let sit to tenderize. Drain after 1 hour.
    3. 3. Meanwhile cook pasta in 1 teaspoon of salt. Only cook until “al dente” doneness (slightly undercooked).
    4. 4. Wash mushrooms, trim hard ends off of stems and cut into quarters.
    5. 5. Peel onions and cut into eighths. Separate layers.
    6. 6. Slice mozzarella in enough slices to cover when casserole is assembled and placed in a lasagna pan.
    7. 7. Drain pasta.
    8. 8. Spread pasta in a lasagna pan.
    9. 9. Mix the vegetables and spaghetti sauce and top the pasta.
    10. 10. Place cheese slices evenly over the vegetables.
    11. 11. Top with foil, “tenting” the foil so that it doesn’t rest on the cheese.
    12. 12. Bake at 375 for 45 minutes.

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