Baked Pasta Experiment

Feeding four growing boys is a task unto itself. Ask any Army kitchen. So far they don't like Shepherd's Pie or Lasagna. Pulled Pork was a success. But what to keep in the fridge that they can reheat themselves. My mom made the best Tuna Casserole and I loved it cold or reheated. We actually had a built in Amanna Radar Range in the oven, but they bought a more modern microwave. So tonight is the first experiment in baked Pasta. Large shells (not jumbo for stuffing or tiny shells).

1 LB shells (possible substitutes: Ziti, Moscatelli, Penne)
1 LB Mozarella
1 Lb Ricotta
1 Jar Marinara Sauce
1 egg
1/4 cup grated Parm/Romano/ Locatelli
1 TSP Mrs. Dash Italian blend or Italian Seasoning & garlic
1 Clove Garlic

Preheat oven to 350

Cook Pasta as instructed to al dente
Grate 1/2 Mozarella
Slice 1/2 Moz.
In a Large mixing bowl: Mix Ricotta, Egg, grated Moz. Spices, Parm.
bowl needs to be big enough to fit pasta and mixture
Slice or press garlic and mix into Cheese/Egg mixture.
When Pasta is cooked, drain and add 1/3 pasta to Cheese Mixture, stir, add next third repeat.
Coat bottom of 9 x 12 baking pan with a little sauce
cover bottom of pan with about 1/2 pasta / cheese mixture.
spoon in abt. 1/2 sauce and spread evenly with spoon
add 2-6 slices of Moz. reserving enough to cover the top
spoon in the rest of the pasta, cover with sauce
arrange the remaining moz. slices on top.

Bake for 35-40 min

Spinach Pasta

1 Bag of Frozen Spinach - (need to try fresh s/b 2-3 bags)
1 pkg refrigerated or dry Ricotta & Spinach Tortellini
Light Olive Oil
Extra Virgin dipping Olive Oil
1/2 small onion
1/2 stick Butter
2 cloves Garlic (4 TBS jarred)
Salt & Pepper to taste
Parmesean Cheese

Prepare tortellini per directions
Coat in light olive oil

Saute Garlic & Onions in Butter in large fry pan on med/lo heat until onions translucent
Rinse Spinach and add to fry pan cook until tender
Add Parmesean, Salt & Pepper to taste

pour spinach into shallow serving dish
pour tortelini over spinach.
drizzle with extra virgin olive oil
grate fresh parmesian over top.

bon appetit

Garlic Ricotta Mashed Potatoes

Here's what I think I just made:

Abt 3 LBS Potatoes - filled 1/2 of a 2.5 QT pot
3 TBS half and half
6 TBS Ricotta Cheese - thats 3 heaping table spoons - not an actual measured amount
4 TBS Sour Cream (2 heaping spoons as above) - used lite - NEVER fat free.
3 cloves garlic
3 TSP Parsley (actual TSP)
3 TBS Butter (actual)
Salt to taste

Scrub, Peel and sixth (not quarter - theres a theme here)
Boil potatoes until tender
Drain water
put butter in, allow to melt
combine remaining ingredients in pot and stir togeher
bust out the masher and go to town
(mash to desired consistency, adding whole milk if needed.)


I like peeling potatoes, I find it very theraputic.