How To Cook Like An Italian Grandmother – Casserole Making With My MIL {Sponsored}

I officially have two children in school and am on a continued quest to become a better chef.  With an emphasis on quick and delicious crowd pleasing meals, I’m learning from the best cook that I have ever met in my entire life: my mother-in-law.  I am convinced that one of  her primary secret ingredients is love.  She takes pleasure in creating elaborate meals for her family to enjoy, and I’m determined to learn some of her great family recipes.  But right now, I’ve requested her expertise in guiding me through delicious meals that can be prepared in the midst of busy after school schedules.

Together we recently made a Mushroom and Artichoke Casserole.  It was awesome and easy!

I learn so much every time that I cook with my mother-in-law, and I always appreciate the stories about her own mother’s Sunday dinner table.

We prepared our casserole with Country Crock Original Spread.  It has zero grams of trans fat, and 70 percent less fat than butter per serving.  It is also fee of partially hydrogenated oils and cholesterol.

Ingredients

• 2 tablespoons Country Crock Original Spread
• 2 packages frozen artichoke hearts (thawed and chopped)
• 1 pound mushrooms, sliced
• 3 tablespoons parsley, chopped
• 3 garlic cloves, minced
• 2 pounds penne
• 1 pound whole-milk mozzarella cheese, chopped
• 2 pounds whole-milk ricotta cheese
• 1 egg

Bechamel Sauce Ingredients

• 4 1/2 tablespoons Country Crock Original Spread
• 4 1/2 cups whole milk
• 4 1/2 cups all purpose flour
• 3 1/2 cups freshly grated Pecorino Romano cheese
• ground nutmeg

Preparation

Melt Country Crock Original Spread in large skillet, over medium-high heat.  Add garlic and mushrooms, sauteing until mushrooms release juice and begin to brown (approximately 6-8 minutes.  Add the artichokes and vermouth and stir occasionally until liquid is absorbed (approximately 10 minutes).   Add a bit of salt and pepper

Cook Penne al dente

In a large bowl, mix mozzarella cheese, ricotta cheese, parsley, egg and 2 cups Pecorino Romano cheese.

Bechamel Sauce Preparation

Melt Country Crock Original Spread in saucepan over medium-high heat.  Add flour and stir for 1 minute.  Gradually whisk in milk, reduce heat and simmer until sauce lightly coats the spoon.  Stir occasionally (approximately 20 minutes).  Stir in 1 1/2 cups Pecorino Romano.  Add a bit of salt, pepper and ground nutmeg.

In a large casserole dish mix prepared ingredients and sprinkle with Pecorino Romano.  Cover with foil.  Preheat oven to 350 F and bake casserole for 1 hour.  Remove foil and increase temperature to 450 F.  Continue to back for approximately 10 minutes.

YUM!

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.