Tuesday, November 3, 2009

My Girl, Paula: Baked Pasta Florentine

This dish sure brings back memories.  The first time I prepared it, I was living in a different city and trying to juggle graduate school and two jobs.  It wasn't easy, and I never finished grad school.  But...I did do a lot of cooking during that time.  With two hungry male roommates and their friend who visited often (and near dinner time, too!), I always had an audience to cook for.  A LOT of Hamburger Helper® was consumed during that year, but on the weekends I liked to break out the casseroles or Paula Deen recipes--which were always a hit.

This week's My Girl, Paula! selection is Baked Pasta Florentine. It's a delicious but hearty dish, so plan on having leftovers.  I normally divide the casserole into two smaller dishes and freeze one for those busy days when you're short on time but still want a home-cooked meal.   The recipe may be found here or on page 70 of Paula Deen's The Lady & Sons, Too! cookbook.  Don't be scared off by the amount of oil; just reduce it if you're concerned.  I actually use butter (Paula would be proud!), but in half the amount called for.  Enjoy!


  1. I went ahead and made this tonight because it sounded good. I omitted that 1/2 cup of oil. I couldn't really figure out why it was in there? Yours looks really pretty!!

  2. This looks great! I love that you can cut out some of the fat and still have a delicious meal:)