Julie's crazy delicious vegetarian casserole!
Ingredients
cooking spray
2 cups water
1 cup uncooked quinoa, rinsed and drained
½ tsp salt
1 ½ cups marinara sauce
2 tbsp tomato paste
⅔ cup finely shredded Parmesan cheese
⅓ cup whipping cream/heavy cream
½ tsp crushed red pepper
¼ tsp ground black pepper
1 ½ cups grape tomatoes or cherry tomatoes, halved
1 cup shredded part-skim mozzarella cheese (4 ounces)
¾ cup shredded fresh basil
6 oz fresh mozzarella, cut into 1/2-inch cubes
Directions
1Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside.
2In 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.
3In a large saucepan combine marinara sauce and tomato paste. Stir over low heat until smooth.
4Stir in Parmesan cheese, cream, crushed red pepper, and black pepper. Bring to boiling; remove from heat.
5Add 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.
6Spoon mixture into the prepared baking dish, spreading evenly. Top with fresh mozzarella. Bake, uncovered, about 30 minutes or until heated through.
7Top with the remaining 3/4 cup grape tomatoes and the remaining 1/2 cup basil. If desired, serve with bread.
Ingredients
Ingredients
cooking spray
2 cups water
1 cup uncooked quinoa, rinsed and drained
½ tsp salt
1 ½ cups marinara sauce
2 tbsp tomato paste
⅔ cup finely shredded Parmesan cheese
⅓ cup whipping cream/heavy cream
½ tsp crushed red pepper
¼ tsp ground black pepper
1 ½ cups grape tomatoes or cherry tomatoes, halved
1 cup shredded part-skim mozzarella cheese (4 ounces)
¾ cup shredded fresh basil
6 oz fresh mozzarella, cut into 1/2-inch cubes
Directions
Directions
1Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside.
2In 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.
3In a large saucepan combine marinara sauce and tomato paste. Stir over low heat until smooth.
4Stir in Parmesan cheese, cream, crushed red pepper, and black pepper. Bring to boiling; remove from heat.
5Add 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.
6Spoon mixture into the prepared baking dish, spreading evenly. Top with fresh mozzarella. Bake, uncovered, about 30 minutes or until heated through.
7Top with the remaining 3/4 cup grape tomatoes and the remaining 1/2 cup basil. If desired, serve with bread.
Julie’s Quinoa Caprese Casserole
AuthorMelissa