LOVIN' LIFE... Grain Free


Pastita or ‘Spoodle’ Casserole


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Pastita is basically a baked spaghetti casserole. I call this my Spoodle casserole, because I often use sweet potatoes for the spaghetti noodles. If you don’t have a spiralizer yet, bake up a spaghetti squash for about an hour in your oven, discard the seeds, scrape out the fleshy “noodles,” and use them in place of the sweet potatoes. You must add a spiralizer to your kitchen tools! A blender, food processor, and spiralizer is all you need. Oh, and a good knife is helpful, too.

Grain Free Pastita Casserole
Yields6 Servings

Ingredients

 2 large yellow or white sweet potatoes, peeled (or a baked spaghetti squash)
 1 ½ tsp sea salt, divided
 2 cups whole milk ricotta
 ½ cup grated parmesan
 1 ½ cups rough chopped yellow summer squash or peeled zucchini (about 2 small/medium)
 2 tbsp minced parsley
 1 tsp black pepper
 1 ½ heavy cream or coconut/nut milk

Directions


1

Set your oven on the lowest heat (about 185°F).

2

Use your Spiralizer to spiralize the sweet potatoes into “spoodles.” If you don’t yet have a Spiralizer, use a potato peeler to make “noodles.”

3

Toss them with sea salt (about 1 teaspoon) and lay them on a paper towel-lined cookie sheet.

4

Let them dehydrate/wilt for about 1 hour in your oven.

5

Brush a 9 x 13 x 3-inch casserole dish or cast iron skillet with butter or olive oil and set aside.

6

Blend the remaining ingredients in your blender or food processor until it becomes a smooth sauce.

7

When the spoodles are somewhat dehydrated and wilted, put them in a bowl and toss them with a few tablespoons of olive oil.

8

Preheat your oven to 350° F.

9

Pour the sauce over the spoodles and toss with your hands until the spoodles are completely coated.

10

Transfer them to the prepared casserole dish and pour any remaining sauce over the top.

11

Bake for 50-60 minutes, or until golden brown.

12

Cool about 10-15 minutes before serving. Drizzle with olive oil.

Ingredients

 2 large yellow or white sweet potatoes, peeled (or a baked spaghetti squash)
 1 ½ tsp sea salt, divided
 2 cups whole milk ricotta
 ½ cup grated parmesan
 1 ½ cups rough chopped yellow summer squash or peeled zucchini (about 2 small/medium)
 2 tbsp minced parsley
 1 tsp black pepper
 1 ½ heavy cream or coconut/nut milk

Directions

1

Set your oven on the lowest heat (about 185°F).

2

Use your Spiralizer to spiralize the sweet potatoes into “spoodles.” If you don’t yet have a Spiralizer, use a potato peeler to make “noodles.”

3

Toss them with sea salt (about 1 teaspoon) and lay them on a paper towel-lined cookie sheet.

4

Let them dehydrate/wilt for about 1 hour in your oven.

5

Brush a 9 x 13 x 3-inch casserole dish or cast iron skillet with butter or olive oil and set aside.

6

Blend the remaining ingredients in your blender or food processor until it becomes a smooth sauce.

7

When the spoodles are somewhat dehydrated and wilted, put them in a bowl and toss them with a few tablespoons of olive oil.

8

Preheat your oven to 350° F.

9

Pour the sauce over the spoodles and toss with your hands until the spoodles are completely coated.

10

Transfer them to the prepared casserole dish and pour any remaining sauce over the top.

11

Bake for 50-60 minutes, or until golden brown.

12

Cool about 10-15 minutes before serving. Drizzle with olive oil.

Pastita or ‘Spoodle’ Casserole


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