Everyday Dutch Oven: Baked Eyeballs Casserole

Wednesday, October 22, 2014

Baked Eyeballs Casserole

     If you're looking for a fun casserole to make for your Halloween party or dutch oven gathering, this recipe from Campbell's is surprisingly easy, somewhat creepy, very filling and good. You do need to cook the pasta ahead of time but if you're assembling it away from home, all you have to do is drain it, toss it with a little olive oil and transport it in a zip lock bag or plastic container. In my 12 inch dutch oven, the casserole baked with 12 coals in a ring around the base of the oven and 28 briquettes on the lid. In 20 minutes it was bubbling, steaming and ready for it's 'eyeball' topping. Add cooked Italian sausage or sauteed mushrooms to the pasta for an even heartier meal. Kids of all ages will love this kooky dish and it's a tasty way to warm your belly before heading out to trick or treat with your hobgoblins. Have a spooky and safe Halloween!

Baked Eyeballs Casserole
1 24 oz jar spaghetti sauce, divided
1 15 oz container part skim ricotta cheese
3/4 cup Parmesan cheese, divided
1 16 oz box of your favorite dried short-shaped pasta, i.e. rigatoni, farfalle, penne or fusilli, cooked and drained
1 8 oz container small fresh mozzarella cheese balls (about 1 inch)
1 2 oz can OR 2 Tblsp sliced black olives

     Lightly oil or spray 12 inch dutch oven.
     Mix 1 1/2 cups of the sauce, ricotta cheese, 1/2 cup Parmesan cheese and pasta in prepared dutch oven.
     Spread the remaining sauce over the pasta mixture.
     Sprinkle with the remaining Parmesan cheese.
     Bake at 400 degrees for 20-25 minutes or until hot and bubbling.
     Arrange the cheese balls randomly over the pasta mixture.
     Place a sliced olive on each cheese ball.
     Cover and let cook for 3-5 minutes or until 'eyeballs' have melted slightly.
     Makes 8 servings.