Hey Jude's Note:
I snuck a meatless meal into my husband with this recipe. He didn't realize there was no meat until he got halfway through his second helping. However, you CAN add some chopped up pepperoni, or other meat, to the sauce, or you can use marinara sauce that has meat already in it. I used asiago instead of Parmesan as I had that on hand. I found this recipe in a Chicago Tribune article on quick meals for weeknight dining.
My Private Note
Units: US | Metric
- 1 (16 ounce) package medium pasta shells
- 1 (24 ounce) jar marinara sauce
- 1 (8 ounce) package sliced mushrooms
- 1/4 cup chianti wine or 1/4 cup another dry red wine
- 1 (6 ounce) bag Baby Spinach
- 2 tablespoons chopped fresh basil
- 2/3 cup shredded parmesan cheese
- 2 tablespoons chopped flat leaf parsley (I didn't use it) (optional)
- 1Heat oven to 400°. Cook pasta according to package directions. Drain and set aside.
- 2Combine the marinara sauce, mushrooms and Chianti in a large deep skillet or saucepan over medium-high heat; cook until thickened, about 10 minutes.
- 3Pour the pasta into a large baking dish; add the sauce mixture, stirring to combine. Distribute spinach over mixture; sprinkle basil over spinach. Sprinkle cheese over greens. Bake in preheated oven until cheese melts, about 5-7 minutes. Sprinkle with parsley if desired.
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Nutritional Facts for Pasta Casserole
Serving Size: 1 (220 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 334.3
- Calories from Fat 50
- Total Fat 5.6 g
- Saturated Fat 1.9 g
- Cholesterol 7.3 mg
- Sodium 599.8 mg
- Total Carbohydrate 55.3 g
- Dietary Fiber 2.9 g
- Sugars 10.0 g
- Protein 13.9 g