Today I made casserole for my local soup kitchen. I’ve been saying I was going to do it for months, and shamefully, have just gotten around to participating. I made my deconstructed zucchini lasagna (a dish that would pretty much be a lasagna if I’d used lasagna noodles and layered it instead of mixing it). I doubled my original recipe (after the jump) and filled two 9 X 13 baking dishes. Even doubling the recipe, the grocery bill came in at just around $20, so in addition to this meal being delicious and hearty, it’s a great way to feed at least 12 people on the cheap.
12 ounces rigatoni
1 large yellow or white onion, chopped
3 cloves garlic, chopped or minced
1-2 tablespoons olive oil
3/4 pound ground sirloin
1/2 teaspoon cumin
1/2 teaspoon chili powder
salt, pepper
24 ounces crushed tomatoes (with juice)
1 to 2 teaspoons crushed red pepper
2 tablespoons fresh basil, chopped
12 ounces ricotta cheese
1/2 large zucchini or about 1 1/2 cups, sliced and quartered
1 cup Parmesan cheese
Preheat oven to 350ºF.
In a large pot par boil the rigatoni, drain, and set aside.
In the same large pot, sauté the onions and garlic in olive oil until the onions are translucent. Add the beef and season with the cumin, chili powder, salt and pepper. When the meat is browned, add the crushed tomatoes. Mix in the crushed red pepper and basil and season with salt and pepper as needed. Add the pasta, zucchini, ricotta and all but 1/4 cup of the Parmesan cheese. Mix well.
Transfer to a 2 3/4 qt. baking dish and evenly distribute the remaining Parmesan on top of the casserole.
Bake uncovered for 45 minutes. It’s important not to overcook this dish or the zucchini will become soggy.
Tags: casserole, casserole crazy, cheap casserole recipes, cheap ways to feed a lot of people, emily farris, greenpoint reform church, greenpoint soup kitchen, lasagna recipe, recipe, soup kitchens, zucchini lasagna
And your local soup kitchen LOVED it! Thanks for making this fabulous dish. You are the best!
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