Penne    Pasta    and    Cheese    Bake

 

 

 

 

INGREDIENTS:

16 ounces penne pasta or similar shape

1 tablespoon vegetable oil

1/2 cup chopped onion

1/2 teaspoon garlic powder

1 large (28 oz) can tomatoes, broken up

1 teaspoon dried leaf oregano, crumbled

salt and pepper

1 1/2 to 2 cups shredded Mozzarella cheese


 


DIRECTIONS:
 

Heat oven to 350.

 

Cook penne pasta in boiling salted water as directed on package; drain and set aside.

 

In a medium saucepan heat vegetable oil over medium-low heat.

 

Add onion; saute for about 4 minutes, or until tender.

 

Add garlic, tomatoes, and oregano; cook until heated through.

 

Taste and add salt and pepper.

 

Combine cooked penne pasta, sauce and 1 cup shredded cheese in a lightly buttered casserole.

 

Sprinkle remaining cheese on top.

 

Bake for 20 minutes, until hot and bubbly.

 

Serves 6

 

 

 

 

 

Hamburger    Casserole    with    Potatoes

 

 

 

 

INGREDIENTS:

1/4 cup fine dry bread crumbs

1/2 cup milk

1 pound ground round

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons minced onion (1/2 small onion)

1 large egg

prepared mashed potatoes, about 2 to 4 cups

3/4 cup shredded sharp Cheddar cheese

paprika

 

 


DIRECTIONS:
 

Heat oven to 350.

 

Soak bread crumbs in milk.

 

Mix ground beef, salt, pepper, onion, bread crumb-milk mixture, and egg.

 

Spread in a 9 inch baking dish.

 

Bake for 35 minutes.

 

Remove from oven and top with mashed potatoes; sprinkle with cheese.

 

Sprinkle with paprika.

 

Return to oven for 10 minutes longer, or until cheese is melted and potatoes are thoroughly heated.

 

 

Serves 4

 

 

 

 

 

Spinach    and    Noodle    Casserole

 

 

 

 

INGREDIENTS:

1 package (10 ounces) frozen leaf spinach, thawed and well drained

8 ounces wide noodles, cooked, drained

1/2 cup finely chopped onion

3 eggs

1 1/2 cups milk

1 cup coarsely shredded Cheddar cheese

2 cups part skim ricotta cheese or creamed cottage cheese

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper

dash nutmeg, fresh grated

 

 


DIRECTIONS:
 

Heat oven to 375.

 

Chop spinach and spread spinach over bottom of a buttered 11 inch x7 inch baking pan.

 

Cover spinach with the drained noodles.

 

In a bowl, beat eggs and milk; add shredded and ricotta cheeses and seasonings.

 

Blend well and pour over noodles.

 

 

Bake for about 30 - 35 minutes or until set.

 

 

 

 

              

    

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