Doris Days Sicilian Cheese Casserole
Created by dienia b on May 18, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 45m
- Recipe #19102
Ingredients
- 3 1/2 ounces dry pasta (tiny shell pasta, 1 cup tiny)
- 1 (1 1/2 pound) eggplant (pared and cut in 1/2-inch cubes)
- 1 (8 ounce) yellow onion, chopped
- 3 tablespoons olive oil
- 3 ounce tomato sauce
- 2 ounce fresh parsley, chopped
- 2 tablespoons lemon juice
- 1/2 cup black olives, sliced
- 1 1/2 cups grated parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon basil
- 1/2 teaspoon marjoram
- 1/2 pound monterey jack cheese (sliced thinly)
- 2 garlic cloves, crushed
How to Make
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Step 1: Preheat oven to 375 degrees F.
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Step 2: Cook tiny shell pasta and drain.
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Step 3: Sauté eggplant, onion, and garlic in oil over medium heat until tender.
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Step 4: Combine with pasta, tomato sauce, parsley, lemon juice, olives, Parmesan, and seasonings.
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Step 5: Transfer to a 2-quart baking dish.
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Step 6: Top with sliced Monterey Jack and bake uncovered for 30 minutes.
Nutritional Facts
- Serving Size: 1 (253.9 g)
- Calories 659.8
- Total Fat - 42.9 g
- Saturated Fat - 17.6 g
- Cholesterol - 101.8 mg
- Sodium - 2498.9 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 3.5 g
- Sugars - 1.7 g
- Protein - 44.1 g
- Calcium - 917.1 mg
- Iron - 1.8 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.5 mg