Muffuletta Pasta Casserole

We saw this Muffuletta Pasta Casserole on Chef John Folse’s “Stirrin’ It Up” show on WAFB Channel 9 in Baton Rouge. We knew right away we had to try it at home.

Mike and I both love muffulettas and we get one every time we eat at Jason’s Deli.

A classic muffuletta is a sandwich made with Sicilian 10-inch round bread, with Italian ham, provolone cheese, and olive salad.

The muffuletta sandwich originated at the Central Grocery in the French Quarter of New Orleans, Louisiana in 1906.

The Central Grocery is still in operation today and is world famous for its muffulettas.

Muffuletta sandwiches are very popular in south Louisiana and a staple at many delis and restaurants.

This Muffuletta Pasta Casserole recipe is a different approach to the muffuletta sandwich, basically replacing the bread with pasta.

Below is basically the Chef’s (John Folse) recipe, which we really enjoyed making and eating, and will definitely be having it again soon.

There are a couple of things we will do differently the next time we make it…

Such as use elbow macaroni instead of penne (for no particular reason), and we will use two cups of the olive salad instead of one.

Muffuletta Pasta Casserole Ingredients

1 (12-ounce box) penne pasta
½ pound smoked ham, chopped
½ pound Genoa salami, chopped
½ pound Italian sausage, chopped
½ pound grated mozzarella cheese, divided
½ pound grated Parmesan cheese, divided
1 cup olive salad mix (we will use 2 cups next time)
1 (2.25-ounce) can sliced black olives, drained
¼ cup minced garlic
Salt and black pepper to taste
Creole seasoning to taste

How to Make Muffuletta Pasta Casserole

Preheat oven to 350 degrees

Cook pasta according to package directions (do not overcook).

Drain, rinse, and allow pasta to cool.

Combine the two cheeses in a bowl and mix together.

In a large mixing bowl, combine the pasta, half of the cheese mixture, and all of the other ingredients.

Mix to combine well.

Season to taste with salt, pepper, and Creole seasoning.

Transfer to a greased casserole dish and top with the remaining cheeses.

Bake 30-40 minutes or until bubbly and cheese topping melts.

Serve and enjoy!

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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