It’s absolutely frigid outside, and I don’t like it one bit. The only good thing about this kind of weather is that it gives me a pass to indulge in as much cheese and pasta as my heart desires.
How to Make Mediterranean Casserole
Step #1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Cook pasta to al dente according to package directions. Drain and set aside. Step #2: Heat 2 teaspoons of olive oil in a large sauté pan over medium-high heat. Add the mushrooms and sauté for 2 minutes until golden. Remove from pan and set aside. Step #3: Add another 2 teaspoons of oil to the pan and add the onion; sauté for 5 minutes. Add the zucchini and cook for another 3 minutes. Add the garlic, scallions, basil, olives, spices, salt, and pepper. Cook for 30 seconds. Step #4: Add the tomatoes and let the mixture come to a boil. Cover the pan and simmer for 15 minutes. Return the mushrooms to the sauce and stir well. Step #5: Transfer the cooked pasta and sauce to an oiled 13×9″ baking dish and toss well. Stir in the mozzarella and top with the Parmesan. Cover with foil and bake for 15 minutes. Remove the foil and bake for a further 5 minutes. Cool for 15 minutes before serving. Reheat in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 20-25 minutes, or until heated through. For individual portions, microwave on medium heat for 2-3 minutes, ensuring to cover it to retain moisture.
