Fusilli Cheese & Vegetable Casserole

Sometimes you just need a simple, workhorse recipe that you can easily prep ahead on the weekend and count on throughout the week to nourish the whole family. Comforting, nutrient-dense, mostly plant-based ingredients make this balanced casserole a cozy choice for fall and winter evenings.

Enjoy!

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Fusili Cheese & Vegetable Casserole Recipe

Fusilli Cheese & Vegetable Casserole

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Yield: 6

Author: Malina Malkani

Prep time: 20 MinCook time: 35 MinInactive time: 25 MinTotal time: 1 H & 20 M

Sometimes you just need a simple, workhorse recipe that you can easily prep ahead on the weekend and count on throughout the week to nourish the whole family. Comforting, nutrient-dense, mostly plant-based ingredients make this balanced casserole a cozy choice for fall and winter evenings. Enjoy! This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*).

Ingredients

• 1 medium onion (diced)
• 10 ounces mushrooms (finely chopped)
• 3 cloves garlic (minced)
• 5 medium tomatoes (chopped)
• 1/4 cup pesto
• 10 ounces 100% whole wheat fusilli
• 1/2 cup vegetable broth
• 8 cups fresh spinach
• 1/4 cup gruyere cheese (shredded)
• 1/2 cup cheddar cheese (shredded)
• 1/2 cup parmesan cheese (grated)
• 1/2 cup nutritional yeast
• 2 tablespoons olive oil
• 1/2 teaspoon pepper (ground)
• 1/2 teaspoon salt

Instructions

1. Cook pasta according to the directions on the package.
2. Preheat oven to 375 degrees F.
3. Heat olive oil in a large saucepan over medium high heat.
4. Sauté onions, garlic mushrooms until the onions have softened and the mushrooms are lightly browned.
5. Add the tomatoes, pesto, broth and half of the Parmesan cheese. Stir to combine, then sprinkle in the nutritional yeast and stir until evenly distributed. Season with salt and pepper.
6. In a large bowl, combine the cooked pasta, spinach and cheddar cheese. Add in the tomato/mushroom/onion/garlic mixture and toss to combine.
7. Lightly oil a 9x13 inch baking dish*. Pour contents of the large bowl into the dish and spread evenly throughout. Sprinkle with all remaining cheese and bake for 25 minutes or until lightly browned on top. Serve hot.

Nutrition Facts

Calories

400

Fat

17

Sat. Fat

6

Carbs

43

Fiber

8

Net carbs

34

Sugar

7

Protein

19

Sodium

643

Cholesterol

22

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https://www.malinamalkani.com/recipes/fusilli-cheese-and-vegetable-casserole

Vegetarian pesto casserole with cheese and fusilli

Lunch, Dinner, Casserole, Vegetarian, Nut-free

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