The Pioneer Woman Tasty Kitchen
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Italian Vegetable Casserole

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Level: Easy

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Description

Welcome to November! Many of us are starting to get ready for the holidays with busier schedules and more tasks on the “to-do” list. Yikes! With that in mind Tammie and I decided to focus on casseroles this month. What better way to save a little time than to make a complete meal, pop it in the oven and move on to another project while it’s cooking?

Ingredients

  • 1 whole Large Eggplant
  • 2 teaspoons Salt
  • 1 pound Rotini Pasta
  • 1 teaspoon Salt
  • 1 pound Whole Mushrooms
  • 2 whole Medium Onions
  • 1 pound Mozzarella
  • 2 cans (26 1/2 Oz. Size) Spaghetti Sauce

Preparation

Preheat oven to 375 F. Peel eggplant and cut into ½” cubes. Put the eggplant cubes into a bowl. Sprinkle with the 2 teaspoons of salt, mix and let it sit to tenderize. Drain off excess moisture after 1 hour.

Meanwhile cook pasta in a pot of boiling water with 1 teaspoon of salt. Cook according to package instructions for al dente (slightly under-cooked).

Wash mushrooms, trim hard ends off of stems and cut the mushrooms into quarters. Peel onions and cut each into eighths. Separate the onion layers. Slice mozzarella into enough slices to cover the top of the casserole (you’ll be using a 9×13 or similar size) lasagna pan.

When it’s done, drain the pasta. Spread pasta into the lasagna pan.

Combine the vegetables and spaghetti sauce in a large bowl then pour it over the top of the pasta. Place cheese slices evenly over the vegetables. Top with a sheet of foil, “tenting” the foil so that it doesn’t rest on the cheese.

Bake at 375 F for 45 minutes.

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