Casseroles are easy and comforting, and this one is healthy and full of flavor from feta cheese and oregano. Try serving it for a family dinner and eating the leftovers for lunch or dinner the next day. Another great option is to freeze the casserole in single-serving portions so you can thaw and eat them when you want.
Variations
- You can use any lightly cooked or thawed frozen vegetables instead of spinach or mushrooms
- For different flavors and extra fiber, try adding chopped herbs like parsley, mint, or cilantro when you add the vegetables
- Try topping your casserole with sliced roma tomatoes, fresh basil leaves, and sliced olives before baking it
- Any low-fat cheese like low-fat cheddar, swiss, or mozzarella can substitute for feta cheese
Special Diets:
Gluten-free: You can use gluten-free whole-grain pasta, such as brown rice pasta or black bean pasta.
Low-carb/keto: Substitute cooked cauliflower, spiralized zucchini, hearts of palm, or other vegetable-based noodles for the pasta.
Dairy-free: Use vegan cheese or choose a different source of protein like salmon, tuna, or shrimp
Recipe for Whole-Grain Pasta Casserole with Spinach, Mushrooms, and Feta
Makes 8 servings
Ingredients
- 4 cups of cooked whole-wheat or gluten-free whole-grain pasta
- 3 tablespoons of olive oil
- 10-ounce bag of frozen spinach, thawed
- 2 cups of cooked sliced mushrooms
- 2 chopped tomatoes
- 8 ounces of low-fat feta cheese
- 1 tablespoon of dried oregano
- Optional: 2 ounces (½ cup) of grated parmesan cheese
Instructions
- Toss the pasta with the olive oil, spinach, mushrooms, tomatoes, feta, and oregano.
- Add to a 9 x 13 baking dish sprayed with cooking spray. Top with parmesan cheese if desired.
- Bake for at 375 degrees for 20 minutes or until eggs are set.