Melting Pot Casserole
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 8 ounces elbow macaroni (or use penne, ziti, shells, spaghetti or fettuccine broken into 2 inch pieces, or any combination)
- 1 1⁄2 tablespoons olive oil
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon dried basil, crumbled
- 1 teaspoon salt
- 1 onion, finely chopped
- 1 large garlic clove, chopped
- 1 1/4 teaspoon dried red pepper flakes or 1/4 teaspoon cayenne pepper
- 1⁄4 teaspoon dried thyme
- 1 1⁄2 - 2 cups lean pork (or use beef, lamb, ham, chicken, or turkey)
- 2 tablespoons unsalted butter or 2 tablespoons olive oil
- 1⁄4 cup all-purpose flour
- 2 cups milk
- 1 cup cheddar cheese, grated (or use fontina, provolone, or Swiss)
- 8 ounces tomato sauce
- 1 -2 cup spinach, cooked and chopped (or use Swiss chard, broccoli, zucchini, or green cabbage)
- 2 tablespoons dry breadcrumbs or 2 tablespoons cracker crumbs
directions
- Preheat oven to 375 and lightly oil a shallow 2-quart casserole or 8-9" square pan.
- Drop pasta into a large pot of lightly salted boiling water over high heat.
- Stir until the boil returns and then frequently until the pasta is tender but firm (10 to 12 minutes).
- Drain and transfer to a large bowl. Toss with 1/2 tablespoon of olive oil.
- Add the oregano, basil, and 1/2 teaspoon of the salt and toss again.
- Spoon the remaining 1 tablespoon olive oil into a large skillet over moderate heat.
- Add the onion and saute to soften, 3 to 5 minutes.
- Add the garlic, hot pepper, thyme, and 1/2 teaspoon salt.
- Saute for 1 minute longer and add the meat. Increase the heat and lightly brown for 2 to 3 minutes.
- Melt the butter in a medium saucepan over moderate heat.
- Stir in the flour and cook, stirring for 1 minute. The mixture will be dry.
- Pour in the milk and stir over moderate heat until thickened and simmering.
- Lower the heat and simmer, stirring occasionally, for 2 to 3 minutes longer.
- Remove from the heat and stir in the cheese until melted.
- Spoon 1/3 of the pasta into the prepared casserole.
- Top with half of the meat.
- Spoon on 1/3 cup of the tomato sauce.
- Add half of the cooked vegetables and 1/3 of the cheese sauce.
- Repeat the layering once more.
- Top with the remaining pasta.
- Drizzle the remaining tomato sauce over the top and sprinkle with the remaining cheese sauce and bread crumbs.
- Bake for 40 to 45 minutes or until golden brown on top and bubbly around the edges. Serve hot.
- If you reheat this dish later from room temperature: bake at 350 for about 30 minutes. If it's cold add and extra 15 minutes.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.