Thursday, February 3, 2011

Pasta, yum!

Tonight's dinner is something I made up a long time ago, when Zach and I first went vegetarian in college.  This was, of course, long before I started writing this blog.  Its a quiet, unassuming casserole dish that you can't really mess up, and is perfect to take along with you or to make ahead of time and pop into the oven.  Its cheap, and you don't need a lot of stuff to make it.

2 cups of dry pasta.  Any shape works fine, but spaghetti probably wouldn't be very good in this.
1 can of beans (I used garbanzo.  Cannelini beans would also be a good choice.  You could probably use cooked chicken, also.)
1 jumbo log of goat cheese, crumbled up (mine was 11 oz, I only used about 5)
1 jar of pasta sauce.  If you make your own, use it.  I use Newman's.
feta cheese crumbles
vegetable of your choice.  Tomatoes go nicely, I've put onions in before but its a good idea to sautee them a bit first.  Spinach might also.

Cook the 2 cups of dry pasta and drain it.  Chop the vegetables and add them to a medium-sized casserole dish.  Add the beans, pasta, sauce (to your taste) and  goat cheese.  Mix together.  The sauce should get a little creamy.  Top with the feta.

At this point you can put this in the fridge to bake later or pop it in an oven at 350 degrees for 30 minutes, just long enough for everything to melt together and get really hot.  Serve.

Start to finish this might take 40 minutes.  Made ahead of time, dinner is ready almost before you are!

Note: I said you can't really mess this up, but you can. Tonight I used sun dried tomatoes.  They made everything really salty, so I'd save them for another time, since sauce from a jar is probably already salty enough.  Normally this is damn tasty.

What do to with leftover goat cheese?  I think its fabulous on crackers!

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