My rich and robust
pasta and Feta cheese casserole always leaves an impression with my dinner guests who never seem to tire of this classic. I don't make it very often precisely because it is a bit too rich for frequent fare. However, as winter descends on us cold subjects, comfort food is in order. I made a few changes to my original recipe, specifically using creamy and tangy goat cheese instead of Feta and adding some sun-dried tomatoes and dried mixed mushrooms with a bit of spice. This version is just as decadent as my original recipe.
I was thinking of serving the casserole with some buttered crusty bread but I thought that would be carb overload, so instead I served it with some fresh salad greens dressed with lemon olive oil, champagne vinegar, white balsamic vinegar, grainy Dijon mustard and some fresh cracked black pepper.
![Pasta and Goat Cheese Olive Casserole](https://1.bp.blogspot.com/-YnP9dWP6qLs/UGT0Yss4vaI/AAAAAAAAIUk/PA0pQz-j9Rg/s640/goat_cheese_casserole_pan.jpg)
Pasta and Goat Cheese Casserole with Black Olives |
Recipe by Lisa Turner
Published on November 14, 2012
A rich, creamy and flavorful pasta casserole loaded with tangy goat cheese, olives, tomatoes and mushrooms and seasoned with spices and herbs
Preparation: 25 minutes
Cooking time: 50 to 55 minutes
Print this recipe
Ingredients:
- 1/2 pound dried shell pasta (4 1/2 cups)
- 1/4 cup sun-dried tomatoes
- 1/2 oz (14 g) dried mushrooms
- 1/4 cup unsalted butter
- 1 onion, finely chopped
- 2 cloves garlic, crushed or minced
- 1 roasted red pepper, chopped
- 2 to 3 fresh green chilies or jalapeƱos, seeded and sliced
- 1/4 cup unbleached all-purpose flour
- 2 cups milk
- 1/2 cup plain yogurt
- 1 medium tomato, seeded
- 1/2 teaspoon chili powder
- 1/4 to 1/2 teaspoon ground cayenne, to taste
- 1 teaspoon sea salt, or to taste
- 1/4 teaspoon fresh ground black pepper, or to taste
- 15 oz (420 g) soft unripened goat cheese, chopped or crumbled
- 1/2 cup fresh grated Parmesan cheese
- 3/4 cup Kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (or 1 1/2 teaspoons dried)
- 2 tablespoons fresh oregano, chopped (or 1 teaspoon dried)
Instructions:
Cook the pasta in a large pot of boiling salted water to al dente according to package instructions. Rinse with cold water, toss with olive oil and set aside.
Meanwhile, soak the sun-dried tomatoes and dried mushrooms in hot water for 20 minutes, then drain and chop.
Heat the butter in a large saucepan over medium heat. When hot, add the onion, garlic, roasted red pepper and chilies or jalapeƱos. Cook and stir for a few minutes. Next, add the flour and cook, stirring constantly, for a few minutes more.
Whisk the milk and yogurt together and add to the pan along with the sun-dried tomatoes, mushrooms, tomato, chili powder, cayenne and salt and pepper. Bring to a boil, reduce the heat to medium-low, and cook for about 5 minutes, stirring often.
Add the cooked pasta to the sauce, along with the goat cheese, 1/4 cup of the Parmesan, the olives and fresh or dried herbs. Stir to combine, adding more milk if the sauce is too thick, and transfer the mixture to a 9 × 13 baking dish. Sprinkle the remaining 1/4 cup of Parmesan over the top of the casserole. Bake in a preheated 350°F oven for about 25 to 30 minutes or until the casserole is hot and the top is browned and bubbling. Let sit for 10 minutes before serving.
Makes 6 to 8 servings |
![pasta and goat cheese olive casserole](https://2.bp.blogspot.com/-ItN-0QR9y98/UGT0rWw2hzI/AAAAAAAAIUw/OWN_m1N-BQI/s640/goat_casserole2.jpg)
More satisfying pasta dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Indian-Style Macaroni and Paneer Cheese with Spinach
Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese
Spinach Pesto Pasta
Greek Macaroni and Cheese
On the top of the reading stack:
Dakshin: Vegetarian Cuisine from South India![](https://www.assoc-amazon.ca/e/ir?t=lisskit-20&l=as2&o=15&a=9625935274)
by Chandra Padmanabhan
Audio Accompaniment:
ambient bliss
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