Penne    Pasta    and    Cheese    Bake






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



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






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





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






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




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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