This vegetarian Italian "casserole" is mostly a stove-top preparation. Instead of making our own marinara, we're using a good-quality jarred version. (But nothing's stopping you from using your own!)

Cooking the ingredients on the stove top, then popping a pan into the oven just long enough to melt the cheese and warm all the ingredients together, gives this entree the feel of a long-cooking casserole, minus the long cooking.

MENU:

Tossed salad with pepperoncini, black olives and cherry tomatoes

Pasta casserole

Crusty bread and butter

Cream puffs from the bakery

TIPS:

If you want meat, add chopped pepperoni to taste when you heat the sauce and mushrooms. Or just use a meat-based pasta sauce.

This casserole presents a good opportunity to try less familiar Italian cheeses, such as an aged asiago. Or try one of the pre-shredded blends in the supermarket dairy case.

BEVERAGE SUGGESTION:

A hearty Chianti or slightly mellower montepulciano d'Abruzzo would pair well with this.

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PASTA CASSEROLE

Preparation time: 15 minutes

Cooking time: 15 minutes

Yield: 8 servings

1 package (16 ounces) medium pasta shells

1 jar (24 ounces) marinara sauce

1 package (8 ounces) sliced mushrooms

¼ cup Chianti or other dry red wine

1 bag (6 ounces) baby spinach or baby arugula

2 tablespoons chopped basil or to taste

2/3 cup shredded Parmesan cheese

2 tablespoons chopped flat-leaf parsley, optional

1. Heat oven to 400 degrees. Heat stockpot of water to a boil; cook the pasta according to package directions. Drain; set aside.

2. Meanwhile, combine the marinara sauce, mushrooms and Chianti in a large, deep skillet or saucepan over medium-high heat; cook until thickened, about 10 minutes.

3. Pour the pasta into a large baking dish add the sauce mixture, stirring to combine. Distribute spinach over mixture; sprinkle basil over spinach. Sprinkle cheese over greens. Place pan in oven until cheese melts, about 5-7 minutes. Sprinkle with parsley, if desired.

Nutrition information per serving: 333 calories, 15 percent of calories from fat, 6 g fat, 2 g saturated fat, 8 mg cholesterol, 56 g carbohydrates, 14 g protein, 469 mg sodium, 5 g fiber