Baked Pasta Casserole Recipes

I was cleaning up my pantry the other day and notice that there are so many different types of leftover pasta (a handful of each) and the boxes are taking too much space in my pantry. I have to find ways to use it all up. Since I am into one dish meal nowadays I decided to make this pasta casserole with whatever I have in my pantry and fridge. Baked pasta is a great dish for any buffet party or a lunch and dinner at home. It is always good to serve it with a fresh salad.

Ingredients:

1/2 pound of small dry pasta – I used ziti, penne and small shell pasta
1 can of tuna – packed in water
2 tomatoes – cut into 1/2” cubes
8 oz artichoke hearts – drain water and halve
1 onion – cut small
3 cloves garlic – chopped
1 1/2 cup of grated cheese – any type
1 tbsp flour
1 1/2 cups of milk
2 eggs – beaten
Some chili flakes
Salt and pepper to taste

1. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet, add in 2 tbsp of olive oil, sauté the onions and garlic until fragrant and lightly brown. Add in the flour. Stir well for 30 second and add in the milk. Continue to stir until the milk thickens and comes up to a boil.
3. Add in one cup of the grated cheese, chili flakes, salt and pepper. Once the cheese melted turn off the heat. Add in the tomato, artichoke hearts, tuna, cooked pasta and eggs. Stir gently to combine.
4. Spoon the mixture into a casserole dish, sprinkle the balance grated cheese on top and bake in a pre-heated 375 degree F oven for 30 minutes or until the casserole is bubbly and the top brown. Serve warm.

Note: If you can’t find artichoke hearts you can always replace it with green peas, blanched vegetables like asparagus or broccoli.