Spring Pasta Casserole

6/15/2016

Every time I make a casserole, I envision myself in a perfectly pressed A line dress, curlers in my hair and a cigarette hanging out of the corner of my mouth. Doris would be belting out the tunes on the radio as I mentally arranged the dinner table. All while I march around my spotlessly clean black and white tiled kitchen. Everything perfect for the 6:00 pm family dinner.

Ah, well in real time my kitchen scene might be a tad different to that of my dreamland vision. Sweatpants, flip flops, dog fur and piled high dishes might sum it up a bit more in tune. Not that I want to go back to the 50s. Sometimes, just sometimes, I think it would be nice for a day.

Casserole anyone?

I don't often make casserole type food and I am starting to wonder "why not?". It's all in food that you can make in advance and pop in the oven just before you are ready to eat. Seems like dream food honestly. However, casserole season is just about nearing an end as temperatures heat up. Check back in September to see what casseroles I will be putting on the dinner table.

This is a great family friendly supper that will sure to win over the kids. It's quite the creamy dish that just melts in your mouth. I like the addition of carrots as I struggle to get my kids to eat cooked carrots. Because they were chopped so small, they gobbled them all up with no questions asked.

Spring Pasta Casserole

Serves 6 / Prep time: 15 minutes / Cook time: 45 minutes

Ingredients

8 oz/250 grams short pasta (something like bowtie or penne would be fine)
3 Carrots, peeled & diced small
1 Onion, diced small
1/4 Cup/60 ml water
2 Garlic cloves, crushed
1 Tablespoon olive oil
2 Cups/480 ml milk
1 1/2 Cups/150 grams Swiss cheese, grated
1/2 Cup/115 grams mascarpone cheese
1 Teaspoon paprika
1 Teaspoon Dijon mustard
2 Tablespoons butter
1 Tablespoon flour
1 Teaspoon oregano
1/2 Teaspoon salt
1/2 Teaspoon fresh ground black pepper

Method

Preheat oven to 350 degrees F. Grease an 8 -10 inch deep sided baking dish.

In a medium saucepan set over medium high heat, add the olive oil, garlic, onions and carrots. Cook, stirring for about 5 minutes. Add the water and continue to cook for about 8 more minutes, stirring occasionally. Remove from heat.

Cook pasta according to package, drain and set aside.

In a separate saucepan set over medium heat, add the butter until melted and quickly stir in the mustard and paprika. Whisk in the flour until you have a paste and gradually pour in the milk, whisking as you pour. Whisk in the mascarpone cheese and whisk until smooth, just a minute. Add the cheese, reserving 1/2 Cup. Stir well, add oregano, salt and pepper. Remove from heat.

Add the pasta, vegetables and sauce to your baking dish. Stir well to combine and sprinkle over remaining cheese. Bake for 30 minutes. Remove from oven and leave about 5 minutes to set before serving.

Click the downloadable link below to print recipe!