Thursday, September 3, 2009

Italian Pasta Bake

Another submission, thank you!  Sounds yummy, and easy, just how we like it!

1 lb of cooked ground meat or chicken breast cooked and cubed
1 medium onion, chopped
2-3 cloves of garlic, pressed or diced
1 pkg of penne or spiral pasta (they usually come in about 13-15 oz bags)
2 Tb italian seasoning
1 (15 oz) can of diced tomatos
1 (15 oz) can of tomato sauce
water: just enough to fill the pan 2/3 full
1/2 c parmesean cheese
16 oz of mozzerella cheese
salt and pepper to taste

Pre heat oven to 350

Brown meat, onion, and garlic in large sauce pan, drain. Return meat to pan and pour in diced tomatos, tomato sauce, italian seasoning, and salt and pepper to taste. Keep on low heat while you get the baking pan ready. Take out a 9x13 glass baking dish. Pour UNCOOKED pasta in and spread to cover the bottom. Gently pour meat mixture over noodles. Sprinkle with parmesan cheese. Gradually add water until dish is about 2/3 full. Cover with foil and bake for 40 minutes. The last ten take off the foil and sprinkle mozzerella cheese liberally. Stick back in for the remainder of time.
I hope this sounds tasty! You can also chop up zucchini and add olives to your meat sauce. It all depends on how much work you want to do. If it takes more than a half an hour to make I usually don't bother:)

Rachel Wattson
Lakeside, Ca


Pizzaria Muenchen said...

Pasta has been decided, it is important to cook properly. Using less than fifty five or six gallons of water per pound of pasta. Contrary to popular belief, add a pinch of salt in the pot, does not prevent the capture, but acts only as a condiment. Make sure that the water brought to a boil before adding the pasta. Add the pasta immediately and again several times to cook. different pastas with different amounts of time to cook, so it is important to read the instructions carefully.