| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
German |
M, A, I, N, D |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Cut noodles (any shape such |
|
|
As |
|
|
Ziti, penne, rigatoni, |
|
|
Fusilli, bowtie, radiatore, |
|
|
Etc ) |
| 1 |
c |
Tomato sauce (your own |
|
|
Recipe or |
|
|
Any good quality jar sauce |
|
|
Will do) |
| 1 1/2 |
c |
Ricotta cheese (part skim |
|
|
Is |
|
|
Okay) |
| 2 |
lb |
Grated Mozzarella (part |
|
|
Skim |
|
|
Is okay) |
| 2 |
|
Eggs |
| 1 |
c |
Grated Parmegiana |
| 1 |
c |
Frozen peas or 1 c. cut |
|
|
String |
|
|
Beans, preferably fresh or |
|
|
Frozen, |
|
|
Not canned |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Seasoned bread crumbs |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Boil pasta until cooked but al dente. When finished, drain pasta and run
under cold water to stop cooking. Coat noodles with the tablespoon of
olive oil and salt and pepper to taste. Blanche frozen peas or cut string
beans, cool and add them to the cooked pasta. Mix the Ricotta cheese with
3/4 cup Parmegiana, and 2 eggs until it is thoroughly blended. Put the
noodles, vegetables and ricotta mixture in a large bowl with 1 cup of
tomato sauce and grated Mozzarella cheese. Mix everything until evenly
distributed and well blended. Transfer the pasta into a baking dish,
approximately 11"x14". Sprinkle the seasoned bread crumbs and the remaining
1/4 cup Parmegiana cheese on top. Bake for approximately 1 hour or until
golden brown at 350 degrees. Let pasta set for 15 to 20 minutes before
cutting and serving. Cut portions into squares and you may add some extra
tomato sauce on top if so desired. NOTE: You may divide this recipe in half
before cooking or make the full amount and divide the pasta into two
smaller trays and freeze 1 tray for up to 1 month. Before cooking a frozen
tray, defrost for 1/2 hour or so. You may also cook the second tray, cool
thoroughly and then wrap in freezer foil. Freeze for up to 1 month as well.
Let thaw for 15 minutes, heat in preheated oven with foil on top for 20
minutes. Remove foil and finish heating for 10 minutes.
Posted to EAT-L Digest 07 Apr 97 by Gary M German <garygerman@JUNO.COM> on
Apr 8, 1997
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