| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Mostaccioli |
| 4 |
c |
Spaghetti sauce; (bottled or see recipe below), up to 5 |
| 16 |
oz |
Grated mozzarella cheese |
| 1/2 |
c |
Grated Parmesan |
| 4 |
tb |
Olive oil |
| 3 |
|
Garlic cloves; chopped, up to 4 |
| 1 |
lg |
Onion; chopped |
| 1 |
cn |
(15 oz) tomato sauce |
| 1 |
cn |
(28 oz) crushed tomatoes |
| 1 |
cn |
(6 oz) tomato paste |
| 1 |
ts |
Basil and oregano |
| 1/2 |
ts |
Thyme and pepper |
INSTRUCTIONS
SPAGHETTI SAUCE
This comes from Traditional congregations newest cookbook "Bless Us With
Tradition"
A Special Recipe from Sisterhood
Cook pasta to box instructions. Spread one cup of the spaghetti sauce on
the bottom of a 9x13 casserole pan. Layer 1/4 of the mostaccioli,
mozzarella, spaghetti sauce and Parmesan. Repeat 2-3 times. Finish with top
layer of Parmesan cheese. Bake in a 350 degree oven for 35-40 minutes.
Spaghetti Sauce:
Saute chopped onion and garlic in olive oil. Add crushed tomatoes, tomato
sauce and tomato paste. Add spices and blend well. Cook over low heat for 1
hour.
Posted to JEWISH-FOOD digest by Lilipuchan@aol.com on Jan 7, 1999,
converted by MM_Buster v2.0l.
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