MUFFULETTA Pasta Casserole | How to Make a Muffuletta Casserole
Muffuletta Pasta Casserole | How to Make a Muffuletta Casserole -
Cooking Made Easy - How to Make Great Food at Home
We saw this Muffuletta Pasta Casserole on Chef John Folse’s “Stirrin’ It Up” show on WAFB in Baton Rouge. We knew right away we had to try it at home.
This Muffuletta Pasta Casserole recipe is a different approach to the muffuletta sandwich, basically replacing the bread with pasta.
Below is basically the Chef’s (John Folse) recipe, which we really enjoyed making and eating, and will definitely be having it again soon.
There are a couple of things we will do differently the next time we make it…
Such as use elbow macaroni instead of penne (for no particular reason), and we will use two cups of the olive salad instead of one.
Muffuletta Pasta Casserole Ingredients
1 (12-ounce box) penne pasta
½ pound smoked ham, chopped
½ pound Genoa salami, chopped
½ pound Italian sausage, chopped
½ pound grated mozzarella cheese, divided
½ pound grated Parmesan cheese, divided
1 cup olive salad mix (we will use 2 cups next time)
1 (2.25-ounce) can sliced black olives, drained
¼ cup minced garlic
Salt and black pepper to taste
Creole seasoning to taste
How to Make Muffuletta Pasta Casserole
Preheat oven to 350 degrees
Cook pasta according to package directions (do not overcook).
Drain, rinse, and allow pasta to cool.
Combine the two cheeses in a bowl and mix together.
In a large mixing bowl, combine the pasta, half of the cheese mixture, and all of the other ingredients.
Mix to combine well.
Season to taste with salt, pepper, and Creole seasoning.
Transfer to a greased casserole dish and top with the remaining cheeses.
Bake 30-40 minutes or until bubbly and cheese topping melts.
Serve and enjoy!
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Salami and Mozzarella Stuffed Loaf
*Ingredients*
bacon, basil, bread, loaf, marinara sauce, mozzarella, onion, salami
*Recipe*
Preheat the oven to 350 degrees F/175 degrees C.
Remove the top of your loaf and scoop out the middle.
Cut the mozzarella into 6 slices.
Put inside the loaf 1/2 cup of marinara sauce.
Add 3 slices of mozzarella, the salami slices, a layer of onion slices, the basil, and the bacon.
Top the loaf with the remaining marinara sauce and the last slices of mozzarella.
Bake for about 25 minutes.
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STACKED Sandwiches You Will Want To Make For The FAM | DADS THAT COOK
These are The Best Sandwiches Ever Made!! Reverse Seared Tri Tip Sandwich with Homemade Pickled Onions that my special guest Jonathan Jones aka Jonathan BBQ just slammed down! Super juicy on a brioche bun... So Good!
I whipped up a Massive Louisiana Muffuletta Sandwich... This a huge multi-layered sandwhich with several kinds of meats and cheeses, stuffed with a homemade olive tapenade. I slapped it on the BBQ Grill to heat it up and melt all the cheeses and get the Levain bread nice and crispy on the outside! This is one of the best sandwiches I have ever made and you need to try it!
Recipes Here:
Reverse Seared Tri Tip Sandwich
Muffuletta Sandwich and Olive Tapenade
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