RECIPE: Made this again last night.. Olga's rec: Creamy Baked Beeferoni

RECIPE:
Years ago when the kids were still at home, I used to make a recipe similar to this that was so good

I used rigatoni and just dumped them into the dish uncooked. It was an experiment. I made sure they was enough sauce to really cover the rigatoni...it came out perfect. Made me wonder why people cooked the short, fat type of pasta is casseroles. I used this dish over and over and had great results each time. I have not make it in years.

 
Karen, did you add extra liquid to your sauce before adding the raw pasta?

I have a hamburger macaroni dish, where you brown the hamburger, add tomato sauce and stuff, then add COOKED macaroni.

I saw a similar recipe that had 2 cups of water or so in the sauce. They added the raw pasta to the sauce and simmered til the pasta was cooked, so I was thinking of doing the same to my recipe.

I suppose it can't hurt to try it. Maybe next week... smileys/smile.gif

 
Sandi, here's one for you to try that uses raw pasta- from the 1950s a T&T I've made a zillion times

This is from my home town church cookbook- I added the herbs and the parmesan. Can't even count the number of times I've made this over the years- it is delicious.

CHURCH COOKBOOK HOT DISH
From the 1956 Episcopal Church Cookbook, Sauk Centre, MN.
1 lb ground beef
1 onion, chopped
1 8-oz. can tomato sauce
1 C water
2 cups egg noodles, uncooked
1 can cream-style corn
1/2 cup sliced green olives
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
1/2 tsp pepper
1/4 C parmesan cheese

Brown onion and beef. Add tomato sauce, water and noodles. Cover and simmer 20 minutes. Add corn, olives and herbs. Sprinkle with parmesan and bake at 325°, covered, for 1 hour.

 
Yes, I read somewhere that when you do this, the pasta musst be totally covered with sauce

makes sense, as it does expand.

 
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