Here's my pasta casserole recipe for those who want a great Italian meal for family and friends. Great for parties as in Graduation or fun gatherings.
You can be sure to find this at one if not all of our family get togethers. We love pasta and most people do. **This recipe stores well and can be made the night before for convenience. You can bake the casserole the next day after you set it on your counter for abut 1/2 hour before baking. It will take longer if you take it right out of refrigerator.
Leftovers can be frozen (which I seldom do ) can be cut into squares, wrap tightly in foil and store in a freezer bag until you need a quick bite..
My recipes is as follows:
l lb. rigatoni or ziti pasta cooked a'dente (cook less than package requires as not to overcook when baking)
1 -16 oz fresh mozzarella grated on larger holes on grater
1-15 oz. container whole milk Ricotta cheese
1/2 to 3/4 cup pecorino romano cheese finely grated
*Fresh pasta sauce (recipe posted under labels on right side of blog under sauces)
Jar sauce can be used
Cook pasta in salted water until a'dente (still is a little hard ) Taste test...you don't want it too soft.
When pasta is cooked, drain but reserve about 1 cup of pasta water in pot.
Add 1 ladle of pasta sauce to pot that has the water in it. Add the whole container of ricotta cheese.
Stir so as to combine well. Add drained pasta, more sauce and a little of the mozzarella and pecorino romano cheese to it and gently stir to combine.
In a large casserole dish place several ladles of pasta sauce. Pour pasta, ricotta mixture into casserole dish. Top with more sauce, mozzarella and grated cheese.
Cover and bake 350 degrees for 20 to 30 minutes covered. Remove cover and cook about 5 minutes more or until top cheese has melted.
Remove from oven allow to set ten minutes and serve.
Yummy!
You can be sure to find this at one if not all of our family get togethers. We love pasta and most people do. **This recipe stores well and can be made the night before for convenience. You can bake the casserole the next day after you set it on your counter for abut 1/2 hour before baking. It will take longer if you take it right out of refrigerator.
Leftovers can be frozen (which I seldom do ) can be cut into squares, wrap tightly in foil and store in a freezer bag until you need a quick bite..
My recipes is as follows:
l lb. rigatoni or ziti pasta cooked a'dente (cook less than package requires as not to overcook when baking)
1 -16 oz fresh mozzarella grated on larger holes on grater
1-15 oz. container whole milk Ricotta cheese
1/2 to 3/4 cup pecorino romano cheese finely grated
*Fresh pasta sauce (recipe posted under labels on right side of blog under sauces)
Jar sauce can be used
Cook pasta in salted water until a'dente (still is a little hard ) Taste test...you don't want it too soft.
When pasta is cooked, drain but reserve about 1 cup of pasta water in pot.
Add 1 ladle of pasta sauce to pot that has the water in it. Add the whole container of ricotta cheese.
Stir so as to combine well. Add drained pasta, more sauce and a little of the mozzarella and pecorino romano cheese to it and gently stir to combine.
In a large casserole dish place several ladles of pasta sauce. Pour pasta, ricotta mixture into casserole dish. Top with more sauce, mozzarella and grated cheese.
Cover and bake 350 degrees for 20 to 30 minutes covered. Remove cover and cook about 5 minutes more or until top cheese has melted.
Remove from oven allow to set ten minutes and serve.
Yummy!
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