Quinoa Pasta & Vegetable Casserole

Pasta made from quinoa flour. Isn't that great?! My husband and I first tasted quinoa pasta in Sedona last summer and couldn't believe that we were having a healthier version of pasta. It was that good. Ever since, I have been combing the aisles at my grocery store hoping to find some! But until last month, there was no trace. Maybe one day I will get a pasta maker just to make some quinoa pasta! I think it's a great alternative to having just cooked quinoa. Variety is the spice of life and everything...

If you can't find quinoa pasta, you can also use quinoa. I have tried a similar casserole before with quinoa and it turned out well.

Ingredients (serves 5-6):

1. One 8 oz. package of quinoa pasta or regular pasta or just quinoa
2. 2 heads of broccoli, chopped into florets
3. 1 bell-pepper, chopped
4. 1/2 red onion, chopped
5. 2 teaspoons Italian herb seasoning
6. 1/2 cup spinach & basil pesto
7. 3/4 cup marinara sauce
8. 3/4 cup grated mozzarella cheese
9. 3/4 cup bread crumbs, or crushed tortilla chips/corn chips
10. 3 tablespoons olive oil
11. salt and pepper for seasoning, as desired

Preparation:

1. Preheat the oven to 350 F. 
2. Heat a tablespoon of olive oil in a skillet. Add the italian seasoning and saute for a few seconds until aromatic. 
3. Throw in onion and cook until translucent. In the meanwhile, bring a pot of water to a boil. Add lots of salt, a drizzle of olive oil and cook the pasta according to the instructions on the package (quinoa pasta took just 7-8 minutes).
4. Add the broccoli and a little salt and cook on low heat with the pan closed for about 3 minutes or so, until slightly tender. 
5. Add the bell-pepper, some more salt and cook for a couple of minutes. Do not completely cook the vegetables. 
6. Remove from heat and stir in marinara and pesto sauce.
7. During this time, the pasta would have cooked. Drain the pasta and add to the vegetables and sauce. Stir gently. Season with enough salt and pepper
8. In a 9 by 17 inches oven safe dish, add a little bit of olive oil to the bottom and spread. Then, add the vegetables and pasta and spread evenly.
9. Mix bread crumbs and grated cheese together. Spread this evenly on the top. Drizzle with a tablespoon of olive oil and bake at 350 F for 35 minutes or until slightly brown and bubbly at the edges. 
10. If the top is not browned or bubbly, place the dish under a broiler for 2-5 minutes until the top browns and the cheese melts. 

Remove from the oven and let it rest for a couple of minutes. Then serve.

I did not add much cheese, so my casserole is not as bubbly and gooey and deliciously cheesy on top :)