Vegetarian Foodie

Orzo Pasta Casserole

• 1 Cup Fusilli Pasta
• 1 Cup Orzo Pasta
• 1 Onion Chopped
• 2 Garlic cloves minced
• 1 Head of Broccoli washed and chopped
• 2 Cups Cheddar cheese
• 1/2 Cup Bread crumbs
• 1 Can of Cream of mushroom Soup
• Olive oil
• Salt and pepper to taste

Cook Pasta and set aside
Cook Orzo Pasta for about 7-10 minutes, set aside

Heat a couple glugs of Olive oil in a frying pan pan
Add onion and garlic and cook until brown
Add broccoli and continue to cook until the broccoli softens -about 5 minutes

In a Casserole dish, add cooked pastas along with onion, garlic and broccoli mix
Top with a can of cream of mushroom soup-mix

Add 1 Cup (or more if you adore cheese) shredded cheddar
Mix into casserole and top with bread crumbs as well as another cup cheese

Bake at 375 degrees for 20 minutes and until cheese is nice and bubbly

Lilly's Two Timing Casserole

The following recipe was inspired by my friend Lilly. We decided to call it a two timing casserole because there is a creative license with this recipe-any leftover pasta can evolve into a delicious casserole with a few simple additions (namely cheese), hence this dish is a two timer.

If you haven't any pasta leftovers but fancy a baked pasta casserole, try the following on for size.

• Olive oil
• Fusilli Pasta (about 1/2 a bag or 4 handfuls cooked)
• 4 quartered tomatoes
• 1 Yellow onion sliced
• 4 garlic cloves minced
• 3 zucchini chopped into bite sized pieces
• 1/2 Cup each Cheddar and Parmesan cheese

Preheat oven to 325 degrees F

Begin with roasting the tomatoes. Place quartered tomatoes in a roasting pan. Drizzle with olive oil and sprinkle Herbes de Provence as well as salt and pepper. Roast for an hour.

Move on to the pasta and cook in a large pot of water.

In a skillet, add olive oil, onions and garlic. After two minutes add the zucchini and brown all ingredients.

Now combine everything into a large baking dish and top with cheese (as seen below).

Bake at 325 for 20 minutes or until the cheese is melted and bubbly.