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Cheesy-Chewy Pea, Tomato And Pasta Casserole

by Sanjana Karanth  |  109 views  |  0 comments  |      Rate this now! 

Adding cheese to your healthy dinner is almost always a surefire way to get your kids to cooperate. Adding a kick of cheese will make sneaking greens in children's meals seem a lot less intimidating. Try this kale and cheese casserole for a healthy, hearty family dinner!


  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • Pinch of nutmeg, grated
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoon butter
  • 1 1/2 tablespoon all-purpose flour
  • 1 1/2 cup whole milk
  • 2 cups frozen peas
  • 2 pasta shells, cooked al dente
  • 2 Roma tomatoes, chopped and seeded
  • 2 oz Swiss cheese, shredded
  • 2 oz Parmesan cheese, shredded
  • dill, for garnish


  1. Preheat oven to 375 degrees. In a large pan, heat vegetable oil on medium and sauté minced garlic.
  2. Add water to the pan, and increase the heat to medium-high. Add in tomatoes, salt, and pepper. Cover pan and cook for approximately 5 minutes. After cooking, drain any excess liuid off with a spoon and put back in pan.
  3. In a medium bowl, combine Swiss and Parmesan cheeses, keeping about 1/2 cup aside for topping. In a saucepan, cook melted butter and flour over medium heat for 1 minute. 
  4. Add in milk and nutmeg to the saucepan. Bring to a boil, then let simmer for 1-2 minutes. Turn heat off and whisk in shredded cheese mix, peas, and pasta. 
  5. Pour cheese sauce over cooked tomatoes, and spread combination in a medium dish greased with butter. Top dish with remaining cheese and bake for 20 minutes.

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