The Dish: Pasta Casserole

Pasta Casserole shown here with a side salad and croissant.

This is an excellent way to use up leftovers from your refrigerator/freezer. The only thing missing is your imagination.

Pasta Casserole

1 lb. any type cooked pasta

Appr. 2 cups leftover veggies of any kind

1/2 to 3/4 cup chopped peppers and onions (cooked or uncooked)

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic

Any other spices you desire can be added, like basil, Italian seasonings, oregano, etc.

1-2 cans chopped tomatoes, drained. Can use fire-roasted, stewed, etc.

1 regular size jar of spaghetti sauce, any kind

2 or more cups of shredded cheeses: mozzarella, pepper jack, parmesan, or your favorite

Top with fresh chopped spinach, if desired.

Preheat oven to 350 degrees. Place the cooked pasta, veggies, peppers, and onions in a casserole dish. Add spices. Top with spaghetti sauce, cheese, then fresh spinach.

Bake in oven for 40 minutes or until cheese is thoroughly bubbly. Serve with a tossed salad and crescent rolls, if desired.

About Rhonda Burtch

Rhonda Burtch was raised pure southern, but loves all genres of food. Comfort food, though, is by far her favorite. Having owned a restaurant in Westport, IN, Burtch enjoyed making people happy through food. While raising her four children, she often found it difficult to find meals to feed a family of six. An agent with the WIC program came to her home and taught her how to make their grocery budget stretch further when making meals for a large family. Today it’s just Rhonda and her husband, but she still finds it hard to cook for just two. So when making large batches of soup, stews, etc., she freezes some and then shares with neighbors. Everyone needs a helping hand from time to time, and this is her way of giving back. “I give thanks to the WIC lady who taught me to share love through food,” says Burtch.