Casteel-erole

Casteel-erole

Preparation Time10 mins Cooking Time30 mins Makes 8 servings

Why settle for a snack when you can feast on an entire casserole? Like its namesake, this dish is dangerously delicious. Slow-baked and utterly intoxicating. Warning: it will consume you.

Nutritional Information

Calories

310 (1 serving)

Total Fat

17g (1 serving)

Saturated Fat

4.5g (1 serving)

Polyunsaturated Fat

7g (1 serving)

Monounsaturated Fat

4.5g (1 serving)

Cholesterol

20mg (1 serving)

Sodium

250mg (1 serving)

Total Carbs

30g (1 serving)

Dietary Fiber

3g (1 serving)

Sugars

4g (1 serving)

Protein

11g (1 serving)

Vitamin D

1mcg (1 serving)

Calcium

161mg (1 serving)

Iron

2mg (1 serving)

Potassium

354mg (1 serving)

Omega-6

1g (1 serving)

Ingredients List
  1. 1/4 cup panko bread crumbs
  2. 1 tbsp melted butter
  3. 1 cup 2% milk
  4. 1/2 cup Hellmann’s® or Best Foods® Garlic Mayo Aioli Dip and Spread
  5. 1 tsp. paprika
  6. 4 cups cooked pasta
  7. 2 cups cooked cauliflower florets (or other cooked vegetable)
  8. 1 pint cherry tomatoes, halved *
  9. 1 cup cooked spinach (or other cooked leafy green vegetable)
  10. 3/4 cup shredded cheddar cheese, divided
  11. 1/2 cup sliced cooked Italian sausage (or other cooked sausage)
  12. 1/4 cup chopped fresh basil leaves, (optional)

Directions

Print

1. PREHEAT oven to 375°. Combine panko and melted butter until crumbs are well coated; set aside

2. WHISK milk, Hellmann's® or Best Foods® Garlic Aioli and paprika in a large bowl until blended. Season, if desired with salt and pepper to taste. Add pasta, cauliflower, tomatoes, spinach, 1/2 cup cheddar cheese and sausage and toss to coat.

3. TRANSFER to shallow 2-qt. baking dish and sprinkle with remaining 1/4 cup cheddar and bread crumbs.

4. BAKE uncovered 30 minutes or until bubbly around edges and crumbs are golden. Sprinkle with basil.