Comfort Food - Tomato Cheese Casserole

Pizza, Lasagna, Ziti - what is it about tomatoes and cheese that go so well together? That acidic brightness of tomatoes paired with the salt and sharpness of cheese. It is delightful, and also quite versatile.  You can pair sauce and cheese as in the previously mentioned foods or pair the fresh tomatoes with rich farm cheeses, Feta or Blue Cheese on a salad.  You can stack sliced Roma Tomatoes with fresh Basil and Mozzarella, add a drizzling of balsamic vinegar for a superb snack. Or you could have tomatoes and dust Parmesan (or feta, mozzarella or even blue cheese) and roast the two together for a real treat.

 






But for those of us here in the UC system it is finals time and that means delicate pairings just aren't going to cut it. What I needed tonight was comfort food. Comfort foods are those rich, usually starch and carbohydrate heavy foods that fill you up in so many ways.  They are warm, and rich and oh-so bad for you.  They bring a certain comfort of home. Thus, my offering this evening is a family staple, Tomato Cheese Casserole. It is easy, cheap and satisfying.

This is also a great recipe for using up leftover pasta. You can even combine different types of leftover pasta for a hog-pog effect. The recipe is very amenable to tweaking.

Mom's Tomato Cheese Casserole

Ingrediants:
1 pound shell past (other shapes will do, but shells are best) Cooked, drained and transferred to a casserole dish.
2 cans diced tomatoes or stewed tomatoes cut up
1/2 to 3/4 pound cheese (chedder or Colby Jack) cubed.
Splash (about 1/4 cup) of Milk
Pepper
Italian herbs to taste

Preheat oven at 350degrees. You can microwave this dish but it will taste better from the oven.  Combine pasta, tomatoes and cheese in casserole dish. Add milk - enough to make the combination "gushy" and black pepper. No need for salt as the cheese is salty. stir so that ingredients are evenly distributed and pasta is coated.  You can also add Italian seasons or one of the alternate arrangments listed below.

Place in hot oven and back for 30-45 minutes until edges of shells are golden and the casserole bubbles.

serve hot, in bowls or alongside salad and side vegetables.

leftovers reheat well.

Alternative options:
Instead of Italian herbs add 1-2 cans of green chiles for a little kick
or Add a can of Italian white beans for added protein.
If you want the casserole super cheesy shred a little cheddar over the top.

Enjoy!