 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
A yummy vegetarian casserole with the slightest bit of a kick. This dish is rich, cheesy, delicious, and healthy! I use The Beast hot sauce in this and it gives a nice subtle flavor to the filling. Ingredients:
5 tablespoons seasoned dry bread crumbs |
3 teaspoons olive oil |
1/2 cup onion, chopped |
1 1/2 cups shell macaroni |
4 large eggs |
3/4 cup milk |
1/2 teaspoon hot sauce |
1 1/2 cups mozzarella cheese |
10 ounces frozen spinach, chopped, thawed & squeezed dry |
Directions:
1. Preheat oven to 350 degrees.
2. Bring large pot of salted water to a boil and grease a 9-inch deep pie pan.
3. Sprinkle pie pan with two tablespoons of breadcrumbs, tilting to coat evenly.
4. In a small bowl, mix remaining breadcrumbs with 1 tsp olive oil and set aside.
5. Heat 2 tsp olive oil in small skillet.
6. Add onion and cook until softened.
7. Add macaroni to boiling water and cook until just tender.(About 5 minutes).
8. Drain and rinse under cold water.
9. In large bowl, wisk together eggs, milk, hot sauce, salt and pepper.
10. Stir in cheese, cooked onion, spinach and macaroni.
11. Pour into prepared pan and top evenlly with breadcrumb mixture.
12. Bake uncovered for 45 minutes until lightly golden and tip of knife comes out clean.
13. Cut into wedges and serve.
|
|