When it comes to planning a satisfying and nutritious dinner, a casserole is often a top - choice. And today, we're going to explore a wonderful vegetable casserole that combines the creaminess of mozzarella cheese, the comforting texture of shell pasta, the nutty flavor of chickpeas, and the sweet tang of tiny tomatoes. This dish is not only delicious but also packed with essential nutrients, making it a great option for a family dinner or a solo meal.
Let's start with the ingredients. You'll need about 8 ounces of shell pasta. The unique shape of the shell pasta is perfect for holding onto the sauce and other ingredients, ensuring that every bite is full of flavor. Boil the pasta according to the package instructions until it's al dente. This will give it a nice, firm texture that stands up well in the casserole.
Next, we have the star of the show - the chickpeas. Chickpeas are a great source of protein, fiber, and various vitamins and minerals. Drain and rinse a 15 - ounce can of chickpeas. They add a hearty and earthy element to the casserole. You can also use freshly cooked chickpeas if you have the time to prepare them.
Tiny tomatoes, also known as cherry or grape tomatoes, bring a burst of freshness to the dish. You'll need about 2 cups of these little gems. Cut them in half, and their natural juices will help create a delicious sauce as the casserole bakes. The acidity of the tomatoes also balances out the richness of the cheese.
Now, for the cheese. Mozzarella cheese is a classic choice for casseroles. Its stretchy, melty texture is simply irresistible. Shred about 2 cups of mozzarella cheese. You can use low - fat mozzarella if you're watching your calorie intake, but the full - fat version will give the casserole a more decadent flavor.
To make the sauce, you'll need some basic pantry staples. In a large saucepan, heat a tablespoon of olive oil over medium heat. Add a minced garlic clove and sauté until it's fragrant. Then, pour in a 14 - ounce can of crushed tomatoes. You can also add a teaspoon of dried basil, a teaspoon of dried oregano, and a pinch of salt and pepper to season the sauce. Let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Once the sauce is ready, it's time to assemble the casserole. Preheat your oven to 375°F (190°C). In a large baking dish, layer the cooked shell pasta, chickpeas, and halved tomatoes. Pour the tomato sauce over the layers, spreading it evenly. Then, sprinkle the shredded mozzarella cheese on top. You can also add a little bit of grated Parmesan cheese for an extra depth of flavor.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. Then, remove the foil and bake for an additional 10 - 15 minutes, or until the cheese is golden brown and bubbly. This step is crucial as it gives the cheese that beautiful, crispy top.
Let the casserole rest for a few minutes before serving. This allows the flavors to meld together and the casserole to set slightly. You can serve it as is, or with a side salad for a more complete meal. The combination of the different textures - the soft pasta, the crunchy chickpeas, the juicy tomatoes, and the melted cheese - makes this casserole a real crowd - pleaser.
Whether you're a seasoned cook or just starting out in the kitchen, this vegetable casserole is easy to make and sure to become a regular in your dinner rotation. It's a great way to use up some pantry ingredients and create a delicious, healthy meal that everyone will enjoy. So, the next time you're looking for a dinner idea, give this casserole a try and savor the wonderful flavors it has to offer.