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Peach and Blueberry Casserole

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(Recipe ID: 431)

Serves 6

Preparation time: 15 minutes; Cook time: 45 minutes

Source: Vito De Carolis

Absolutely amazing summertime creation..


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  • 1 pound Shell macaroni *
  • 1/2 cup Unsalted butter
  • 1/2 tablespoon Tomato paste
  • 2 tablespoons Porto wine
  • 3 Fresh peaches; peeled, and halved
  • 1 cup Blueberries; fresh or frozen
  • 1 cup Swiss cheese, grated
  • 1 1/2 gallons Cold water (12 pints)
  • 4 tablespoons Coarse sea salt *


  1. Preheat oven to 350 degrees. 
  2. Bring in a large pot ,1½ gal. ( 12 pints) of water to a rolling boil .
  3. Add the 4 tablespoons of coarse sea salt, then add the pasta and cook until al dente.
  4. Drain well in a colander.
  5. Rinse and set aside.
  6. Melt butter in small saucepan; add tomato paste, then Porto wine, stirring until well blended.
  7. Toss sauce with macaroni; spoon into 6 individual casseroles.
  8. Place peaches half in each casserole; add blueberries and sprinkle with grated cheese.
  9. Bake in preheated oven for 20 minutes or until cheese melts and sauce is bubbling.
  10. Serve hot.



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