My rich and robust pasta and Feta cheese casserole always leaves an impression with my dinner guests who never seem to tire of this classic. I don't make it very often precisely because it is a bit too rich for frequent fare. However, as winter descends on us cold subjects, comfort food is in order. I made a few changes to my original recipe, specifically using creamy and tangy goat cheese instead of Feta and adding some sun-dried tomatoes and dried mixed mushrooms with a bit of spice. This version is just as decadent as my original recipe.
I was thinking of serving the casserole with some buttered crusty bread but I thought that would be carb overload, so instead I served it with some fresh salad greens dressed with lemon olive oil, champagne vinegar, white balsamic vinegar, grainy Dijon mustard and some fresh cracked black pepper.
More satisfying pasta dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Indian-Style Macaroni and Paneer Cheese with Spinach
Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese
Spinach Pesto Pasta
Greek Macaroni and Cheese
On the top of the reading stack: Dakshin: Vegetarian Cuisine from South India 
Audio Accompaniment: ambient bliss
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