AuthorMelissaJulie's crazy delicious vegetarian casserole!
Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside.
In a medium saucepan combine water, quinoa, and salt. Bring to a boil, then reduce heat. Simmer, covered, about 15 minutes or until water is absorbed. Let stand for 5 minutes; uncover and fluff quinoa with a fork. Set aside.
In a large saucepan combine marinara sauce and tomato paste. Stir over low heat until smooth.
Stir in Parmesan cheese, cream, crushed red pepper, and black pepper. Bring to boiling; remove from heat.
Add cooked quinoa; mix gently. Using a rubber spatula, fold in 3/4 cup of the grape tomatoes, the shredded mozzarella cheese, and 1/4 cup of the basil.
Spoon mixture into the prepared baking dish, spreading evenly. Top with fresh mozzarella. Bake, uncovered, about 30 minutes or until heated through.
Top with the remaining 3/4 cup grape tomatoes and the remaining 1/2 cup basil. If desired, serve with bread.
Ingredients
Directions
Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside.
In a medium saucepan combine water, quinoa, and salt. Bring to a boil, then reduce heat. Simmer, covered, about 15 minutes or until water is absorbed. Let stand for 5 minutes; uncover and fluff quinoa with a fork. Set aside.
In a large saucepan combine marinara sauce and tomato paste. Stir over low heat until smooth.
Stir in Parmesan cheese, cream, crushed red pepper, and black pepper. Bring to boiling; remove from heat.
Add cooked quinoa; mix gently. Using a rubber spatula, fold in 3/4 cup of the grape tomatoes, the shredded mozzarella cheese, and 1/4 cup of the basil.
Spoon mixture into the prepared baking dish, spreading evenly. Top with fresh mozzarella. Bake, uncovered, about 30 minutes or until heated through.
Top with the remaining 3/4 cup grape tomatoes and the remaining 1/2 cup basil. If desired, serve with bread.