Feta-Andouille Pasta Casserole
For any of your non-dairy guests, this makes a lovely alternative to the usually very cheesy pasta casseroles we normally have. Its quick good and tasty. It’s a different but tasty comfort food.
Ingredients:
1 8oz block of Feta Cheese, crumbled
1 lbs. good smoked Andouille, sliced thin diagonally
4 slices good smoked bacon, diced roughly
1 Pablano pepper, chopped rough
1 red or sweet onion, chopped rough
3 cloves garlic, minced
1 box of penne or rotini or bow tie pasta
1 Tbs good olive oil
2 containers of ripe cherry or grape tomatoes
1 15 oz can fire-roasted tomatoes
1/4 cup Kalamata olives, sliced (optional)
1/4 cup green olives, sliced (optional)
8 oz white mushrooms, sliced
1 tsp oregano
salt substitute and pepper to taste
Smoked Paprika
Fresh Basil leaves for garnish
Parmesan. grated severed on the side
Instructions:
- Preheat oven to 400 degrees. Cook pasta to just aldente. Drain, retaining one cup of water.
- Heat a Dutch Oven on medium heat. Add bacon and Andouille and brown. Using a slotted spoon, set the mixture aside in a large mixing bowl.
- Add onions, peppers, olives, and mushrooms to the Dutch Oven and stir until softened. Again, using a slotted spoon, set aside with the sausage mixture.
- Place the block of Feta in the middle of the Dutch Oven. Add olive oil, cherry or grape tomatoes, oregano, and garlic. Bake for 20-30 minutes until both the tomatoes and feta are soft.
- Remove from oven. Crush the tomatoes and mix with feta to form your sauce. Add the sausage/bacon/veggie mixture back into Dutch Oven.
- Stir in pasta and mix well. Adjust the thickness of the sauce with pasta water, or cooking time as needed.
- Cover the top with fresh basil and paprika.
- Serve hot in bowls with Parmesan on the side.
Enjoy!