This post may contain affiliate links; all opinions are my own. See Disclosures here
As a White Elephant gift, we received The Southern Slow Cooker Bible that has 365 crockpot recipes by Tammy Algood. One of the recipes that sounded great was the Summer Ratatouille which is what I decided to try out. Of course, being a crock pot recipe, this was very easy to make — here’s a look at our slow cooker ratatouille.
This recipe is super easy and delicious. It’s a pasta casserole that is perfect for staying warm and snuggly during these winter months. This dish is great for an easy date night dinner or perfect for lunch time leftovers. Yum!
I found this recipe on thkitchn.com and made a few changes to better suit my taste.
Ingredients
8 ounces spinach pasta (I like linguine!)
6 ounces fresh baby spinach, roughly chopped
2 large shallots, peeled and thinly sliced
4 cloves garlic, minced
2 ounces Asiago cheese, grated
1/2 cup low-fat Greek yogurt
1/2 cup half and half
6 ounces basil pesto
Freshly ground black pepper
2 large eggs
Olive oil
Pre-heat your oven to 350 degrees.
Boil 4-6 quarts of lightly salted water in a large pot and cook the pasta according to the package.
Set cooked pasta aside.
Peel, wash, and thinly slice the shallots.
Roughly chop the baby spinach
Mince garlic
Grate the cheese
In a large bowl, combine the half and half, basil pesto, eggs, and greek yogurt. Wisk together until smooth.
Combine the spinach, cheese, shallots, and cooked pasta in a large bowl.
Lightly grease a 9×9 casserole dish with olive oil and mix in pasta mixture with the pesto mixture.
Bake for 30 minutes
Let cool for about 10 minutes. Serve and enjoy!
This post may contain affiliate links; all opinions are my own. See Disclosures here
I attempted to recreate the Mediterranean Veggie Sandwich from Panera and it was a success! I loved the result! Here’s what I did to make my own version of this amazing sandwich:
