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Italian Vegetable Casserole Rustica
Makes 2 large casseroles- bake one for tonight, freeze the other. Serve as a main course, or as a side dish. This will feed a crowd!
Make the vegetable mixture:
2 T. olive oil
1 medium onion chopped (about ¾ c)
4 cloves garlic, chopped
1 medium red pepper, chopped (about 1 c.)
1 medium green pepper, chopped (about 1 c.)
¾ c. chopped carrot
about 1 ½ lb eggplant, cubed (peel if desired)
1 small to medium zucchini, cubed
1c. sliced mushrooms
½ c. chopped tomatoes (fresh or canned, drain if using canned)
Heat oil over medium heat in large sauté pan. Cook onion until it begins to turn translucent, about 3 min. Add garlic and cook 2 minutes until softened. Add peppers and carrots, cook 5 minutes until vegetables turn bright and begin to soften. Turn heat to high. Add eggplant, cook 4 min., stirring frequently to prevent burning. Add zucchini and mushrooms, cook 3-4 minutes until softened. Remove from heat. Stir in tomatoes, season generously with salt and pepper (yields about 8 ½ c).
Make the pasta mixture:
1 lb. dry pasta, such as ziti or penne, cooked al dente
11 oz. goat cheese, crumbled or cubed
15 oz. ricotta
8 oz. package shredded Italian 4 Cheese Blend
1 c. milk
2 eggs, lightly beaten
1/2 c. chopped fresh basil
2 tsp. garlic powder
salt and pepper
Combine vegetable mixture and cooked pasta. Combine remaining ingredients, stir into pasta and vegetables.
Place mixture in 2 large casseroles (2.5 liters each) which have been greased or sprayed with cooking spray.
Combine in small bowl to make topping:
3/4 c. Panko breadcrumbs (or you could substitute crushed saltine crackers)
1 T. Italian seasoning
1 1/2 T. olive oil
Sprinkle over top of casseroles.
Bake covered at 350 degrees, for 45 minutes. Remove cover and bake another 10-15 minutes until hot and bubbly and topping is golden.
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