June 24, 2026

Tomato Florentine Pasta Casserole

Name: Tomato Florentine Pasta Casserole
Prep time: 15 min
Total time: 45 min
Yield: 7
Ingredients: 1 pkg (375 g) Macaroni; 1 tbsp (15 mL) vegetable oil; 1 medium onion, chopped; 2 cups (500 mL) fresh mushrooms, sliced; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) freshly ground pepper; 1 can (540mL) Aylmer® Accents® Diced Tomatoes with Garlic & Olive Oil; 2 cups (500 mL) Hunt's® Original Tomato Sauce; 1 pkg (10 oz/300g) frozen chopped spinach, thawed and squeezed dry; 2 cups (500 mL) shredded Swiss cheese; 1 cup (250 mL) 2% cottage cheese; 1 cup (250 mL) fresh breadcrumbs; 1/4 cup (60 mL) grated Parmesan cheese; 1/4 cup (60 ml) chopped parsley; 2 tbsp. (30 mL) butter, melted, melted; 1 clove garlic, minced

15

Prep Time Minutes
45
Total Time Minutes
16
Number of Ingredients
7
Servings

Tags:

Vegetable,
Rice/Grain,
Under 45 min,
Main Dish,
Pasta,
Casserole,
Hunt’s,
Spring,
Summer,
Fall,
Winter,
Stove Top,
Oven,
Italian,
Back to School

Ingredients

1 pkg (375 g) Macaroni
1 tbsp (15 mL) vegetable oil
1 medium onion, chopped
2 cups (500 mL) fresh mushrooms, sliced
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
1 can (540mL) Aylmer® Accents® Diced Tomatoes with Garlic & Olive Oil
2 cups (500 mL) Hunt's® Original Tomato Sauce
1 pkg (10 oz/300g) frozen chopped spinach, thawed and squeezed dry
2 cups (500 mL) shredded Swiss cheese
1 cup (250 mL) 2% cottage cheese
1 cup (250 mL) fresh breadcrumbs
1/4 cup (60 mL) grated Parmesan cheese
1/4 cup (60 ml) chopped parsley
2 tbsp. (30 mL) butter, melted, melted
1 clove garlic, minced

Directions

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Step one

Cook macaroni according to package directions drain.
Step two

Meanwhile, in saucepan, heat oil over medium heat. Sauté onion, mushrooms salt and pepper 4 to 6 minutes, or until onions have softened and mushrooms have browned. Stir in tomatoes and tomato sauce. Bring to boil and remove from heat.
Step three

Toss sauce with pasta, spinach, Swiss cheese and cottage cheese. Pour into greased 13 x 9-inch baking dish.
Step four

Toss breadcrumbs with Parmesan cheese, parsley, butter and garlic. Sprinkle over pasta. Bake at 375°F for 20 minutes or until bubbly and top is golden.