Thursday, July 1, 2010

Rustic Tuscan Bake

This recipe is the perfect blend of rustic, Italian flavors and the comforts of a warm, home-cooked casserole. The spicy andouille sausage is the perfect compliment to the creamy white beans, tender carrots, and sweet sun-dried tomatoes. Although it's a little different, I was really happy with the way this recipe turned out. It's definitely a different twist on the traditional casserole. It goes perfectly with a crusty baguette and a glass of red wine.

Rustic Tuscan Bake
1 lb. Andouille sausage, sliced
1 T. roasted garlic
1/2 tsp. salt
1/2 tsp. pepper
1/2 C. pesto
2 C. carrots
2 C. white beans
1 C. sundried tomatoes, chopped
1/2 C. asiago cheese, grated

Preheat oven to 375 degrees. In a large bowl, combine garlic, salt, pepper, and pesto. Mix well. Add the sausage, carrots, beans, and tomatoes and mix well. Spread the mixture into a lightly greased 13x9 pan. Sprinkle with asiago cheese. Cover with foil. Bake for 30 minutes. Uncover and bake an additional 10-15 minutes or until heated through and the cheese is slightly golden on top.

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