Ree Drummond’s Medium Green Pasta is a ‘Delicious Freezer Casserole’

Ree Drummond’s Medium Green Pasta is a Pioneer Woman casserole loaded with greens. The spinach gives it a vibrant green hue. And, perhaps best of all, it’s ready in an hour.

Ree Drummond cooks nasty green pasta for her assistant

Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank

Drummond’s medium green pasta is part of a pioneer woman episode all about his assistant, Haley. “Technically she’s my assistant, but in reality she’s my friend and we’re going very far,” said the super easy says the cookbook author.

Haley used to babysit the Drummond kids. She also helped plan a surprise birthday party for Drummond’s son, Todd. In addition to working on The Pioneer Woman Magazine and helping Drummond, she also tasted foods for The Mercantile menu.

“And now she’s having a baby,” the 53-year-old said. “Some days I still can’t believe it. I do the only thing I know how to do when it comes to helping a new mom, making food.

“I want to start filling Haley’s freezer with good food,” Drummond explained. “The first thing I’m going to whip up is nasty green pasta. It’s a delicious freezer casserole. I do it all the time.

Pioneer woman makes a green sauce in the food processor

Ree Drummond looks on as she holds a measuring cup

Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank

According to Food Network, Drummond’s Medium Green Pasta Casserole takes just 25 minutes to prepare and another 25-30 minutes to cook. It starts with the spinach sauce making it green.

The cookbook author puts baby spinach, mint, parsley, basil, salt, pepper, crushed red pepper flakes and garlic in a food processor.

“I’m going to pulse this until the greens start to break up,” she explained. “Then I’m going to keep pulsing it while I pour in a quarter cup of olive oil.” The sauce is ready when “it’s not too broken up,” Drummond added, saying she wants to “see those little green leaves.”

When she has reached the right consistency, she sets it aside and continues with another sauce.

The Food Network star makes a white sauce before combining the 2

Next is a roux, or white sauce, which Drummond makes in a Dutch oven. She whips butter and flour with dry mustard. At the start of cooking, she slowly pours in the milk. Then she seasons it with salt and pepper.

The food blogger-turned-Food Network star continues to stir the sauce until it thickens. When she has reached the desired consistency, she pours in half and half for “smoothness and richness” and freshly grated cheese.

When the pasta is done, it goes in the Dutch oven over the cheese. Next comes the green mixture. Drummond mixes it to get “nice streaks” being careful not to mix it too much.

Drummond tops the pan with breadcrumbs

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Panko breadcrumbs add crunch to Drummond’s Green Pasta Casserole. She mixes the breadcrumbs with fresh parsley and melted butter before sprinkling it on top. As it cooks, the pasta becomes golden and the breadcrumbs become crispy.

The finished dish is described by Drummond as “a green casserole” that can be taken out of the freezer when Haley and her husband, Daniel, want dinner.

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