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1993-01-13
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Newsgroups: rec.food.recipes
Distribution: world
From: patricia@calstate.edu (Patricia Cuocco)
Date: 21 Aug 91 13:08:23 PDT
Subject: LACTO: Baked Rigatoni
Keywords: recipe lacto/baked-rigatoni
Summary: orig. subject: Baked Rigatoni
Archive-Name: recipes/lacto/baked-rigatoni
Followup-To: rec.food.veg
Organization: California State University, CO/IRT
Approved: aem@mthvax.cs.miami.edu
Baked Rigatoni (or Penne Pasta or Ziti)
1 lb Pasta, Cooked Al dente and drained
2 1/2 cups of Italian Tomato Sauce (I know there have been recipes posted;
I posted one myself)
1 lb Ricotta Cheese
1 lb Mozzarella Cheese (diced)
3 Tablespoons Grated Cheese or to taste (I like either Romano or Parmesan).
After draining the pasta and discarding the water, put the pasta back
in the pot. Stir in the Ricotta and Mozzerella. Stir in 2 cups of the
Sauce. Stir in the grating cheese. Transfer to a baking dish (use PAM
or some other vegetable spray to coat the dish). Pat down the mixture.
Top with the remaining sauce; use a little extra grating cheese on
top. Bake at 375 for 25 minutes or until the pasta on top is golden
brown. If the top starts to get to brown before the dish is thoroughly
baked, wrap in aluminum foil and continue to bake.
Don't be afraid to use extra grated cheese if you like that taste.
Variation: Stir in 1/2 lb of sauteed ground beef before transferring
to baking dish.
Patricia