Pasta and Goat Cheese Casserole with Black Olives

Page: foodandspice.blogspot.fr/2012/11/pasta-and-goat-cheese-casserole-with.html

Cuisine: Vietnamese | Course Type: Main Courses

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Very interesting and tasty pasta casserole.

- I made a 1/3 recipe (which serves 6-8) for two. It was plenty,
- I soaked my oven-dried (rather than sun-dried) tomatoes as instructed, but this isn't necessary. Next time I'll just slice them and add with the other ingredients.
- Dried mushrooms might be soaked a bit longer (5-10min), although 20min was really fine.
- Instead of all butter, I used half and half butter and grapeseed oil for the sautéing.
- Used roasted red bell peppers strips from a jar. (It was open and needed using.) These could have been stirred in with the softer ingredients later, since they almost dissolved.
- Used a cayenne pepper from the garden. The dish was nicely tingly, but not challenging.
- Oops, no yogurt (it's being made, but not ready), but I did have some goat's milk yogurt, so used that instead. No problem.
- Oops, forgot the dill. Might be nice.
- Baked in individual dishes, only 20min, which was more than enough.

Very tasty. If you had some leftover roast chicken or pork, that might be nice stirred in before baking; of course, then it's not vegetarian.

Would be a good pot luck dinner dish.

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