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Loaded with colorful, flavorful roasted veggies, this recipe became an instant hit with us when it was developed in the Country Woman test kitchen. This rustic Italian-inspired casserole is also the perfect main dish "to go": it transports easily and retains heat well. A great make-ahead, too!
Nutritional Analysis: 1-1/4 cups equals 416 calories, 13 g fat (5 g saturated fat), 47 mg cholesterol, 816 mg sodium, 53 g carbohydrate, 7 g fiber, 24 g protein.
Originally published as Hearty Pasta Casserole in Country Woman November/December 2005, p37
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Apr. 03, 2010 by Cheri LW
Loved this recipe. Even got my 4 year old to clean his plate even. I microwaved the brussel sprouts, squash, and onions instead of baking which saved quite a bit of time. I have already made it again.
Reviewed on Oct. 27, 2009 by erinchelsea
I thought this was pretty good- but a lot of work for something that's not fabulous. Next time I will probably just make it with spaghetti sauce. It could use some more seasonings & definitely some salt.
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