Tomato and Pasta Casserole: Recipe Time!

Anyone who knows me, knows I DO NOT EAT tomatoes. UNLESS they are cooked! I found this recipe and it is awesome, and so easy! Minimal ingredients and it is super yummy! It’s vegetarian friendly, too…if you happen to be a non-meat eater.

Ingredients:

• 1 pound to 1 1/2 pound tomatoes (grape, plum or any small tomato)
• 1 T Extra Virgin Olive Oil
• 1/2 tsp dried basil
• half tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes(optional)
• 5 ounces of goat cheese, plain or herbed its up to you–you can also use feta*if using feta, omit the added salt*
• 8 ounces pasta (penne works great)
• 1/2 cup of reserved pasta water
• 2 cloves garlic, minced
• 2-3 cups baby spinach leaves(you can also add olives, artichoke hearts, mushrooms or you can also add shrimp or grilled chicken pieces if you just HAVE TO HAVE MEAT!
• 1/2 cup Freshly grated parmesan cheese ***don’t use that canned junk****

Directions:

1. Preheat oven to 400 degrees.
2. Place tomatoes, oil and all seasonings in an oven safe dish, like a casserole, toss to coat, make a well in the middle of the dish, and place cheese in the middle.
3. Bake for 25 minutes, or until tomatoes are soft, slightly browned and cheese is melted. During this time, cook pasta until almost done, drain and reserve 1/2 cup of pasta water.
4. Once tomatoes are softened and lightly browned, remove from oven and add your spinach and other items you would like to add, stir well.
5. Return to oven for 5 minutes.
6. Remove, toss in pasta, top with parmesan cheese.
7. Set under the broiler for about 5 minutes.
8. Remove and serve!

I served it with some garlic butter toast. This was so good!

View more Arcola Feed recipes here.