Bring lightly salted water to a boil in a medium saucepan. Cook lentil pasta according to package directions. Drain; set aside.
Recipe
Main Dish
Tomato Mozzarella Casserole
Primary Media
Author
Hy-Vee Chefs, Culinary Champs
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Description
Filled with fresh tomatoes, mozzarella, and pasta, this comforting casserole should make its way in to your weeknight meal rotations.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Modern Table penne lentil pasta, dry | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 1 (12-oz.) pkg. Johnsonville andouille chicken rope sausage, sliced 1/2-inch-thick | ||
| ½ lbs. fresh asparagus, sliced 1/2-inch-thick | ||
| 1 pt. red cherry tomatoes, whole | ||
| 2 clove(s) garlic, minced | ||
| ¼ c. red wine | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| ⅓ c. Hy-Vee shredded mozzarella cheese | ||
| Green onions, sliced, for garnish |
Things To Grab
- Medium saucepan
- Colander
- Large skillet
Directions
Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage and cook for 3 minutes until browned and cooked through (165 degrees).
Increase heat to medium-high. Add asparagus and tomatoes. Cook 3 minutes or until tomatoes are blistered. Add garlic and cook 1 minute more. Reduce heat to medium and add red wine. Simmer until wine is reduced by half.
Stir cooked pasta into sauce. Season with salt and pepper. Toss with mozzarella. Just before serving garnish with green onions, if desired.
Nutrition facts
Servings
370 Calories per serving
3/4 cup
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 65mg
- Sodium: 670mg
- Total Carbohydrates: 37g
- Protein: 25g
Daily Values
0%
Iron 30%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 15%
Recipe Source:
Chef Ashly Hoeck, Davenport #5