Italian Pesto Casserole
1 (8-oz.) package gluten-free quinoa rotelle pasta (I used Ancient Harvest®)
1 small onion, diced
8 oz. baby bella mushrooms (or large Portobello mushrooms), sliced or diced
1 teaspoon dried oregano, crushed in your hand
Salt and pepper, to taste
1/2 to 3/4 cup pesto
8 oz. mozzarella cheese, sliced
1/2 cup Asiago cheese (grated) (or substitute Parmesan cheese)
Preheat oven to 350 degrees.
In a large pot, boil quinoa rotelle pasta according to package directions. Stir occasionally. Drain when done.
While pasta is boiling, heat olive oil to cover the bottom of a large skillet. Over medium heat, lightly brown onion. Add mushrooms. Stir in oregano. Add olive oil if more is needed to keep vegetables moist. After mushrooms have cooked for a few minutes, add salt and pepper. Then add pesto. I freeze my pesto in ice cube trays. I used 5 “cubes,” but feel free to use more or less according to your liking.
Layer a deep casserole with half of the cooked rotelle pasta. Then add half of the mushroom mixture. Layer with mozzarella and Asiago. Repeat.
Cook in a 350 degree oven for about 25 minutes, or until cheese melts and browns slightly (convection oven: 325 degrees for 20-22 minutes). Yield 4-5 main dish servings.
I was surprised at how filling this dish was. I enjoyed the unique blend of pesto with the cheeses and vegetables. This casserole is one I’ll definitely bake again. And I hope you’ll add it to your repertoire.