Dorothy Lynch – Not Your Mama’s – Vegetarian Casserole
- Prep time: 25 Minutes
- Cook time: 40 Minutes
- Serves: 8
Ingredients
- 2 T. olive oil
- 3 c. cherry tomatoes
- 3 garlic cloves, chopped
- 12 oz. ricotta cheese (whole or part skim)
- 6 oz. goat cheese
- 1/2 c. Dorothy Lynch Home Style
- 12 oz. cooked penne pasta
- 2 med. zucchini, cut into thin strips using a vegetable peeler
- 1/2 c. fresh basil, chopped
- 1/2 c. cracker crumbs
- 1 T. butter
- Grated parmigiano-reggiano cheese
- Prep time: 25 Minutes
- Cook time: 40 Minutes
- Serves: 8
The Method
- Preheat oven to 350 degrees.
- Heat oil in a large skillet.
- Add tomatoes and sauté over medium heat until browned – about 10 minutes.
- Add chopped garlic. Cook 1 minute.
- Combine ricotta, goat cheese and Dorothy Lynch in a large mixing bowl; whisk well.
- Add cooked pasta, sautéed tomatoes, zucchini, basil and Dorothy Lynch and cheese mixture. Stir gently.
- Transfer to a 2-quart casserole dish.
- Top with cracker crumbs. Sprinkle pieces of butter and parmigiano-reggiano evenly over top.
- Cover and bake for 30 to 40 minutes or until hot and bubbly.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
