Saturday, April 20, 2013

Studying Carbo-load

I'm in the midst of studying for exams and during my wander of the grocery store yesterday, I bought the ingredients to my favorite pasta recipe, "pasta in a pot". This time I changed it up and decided not to add the meat.  I did, however, have some left over pepperoni from my pizza adventures and decided to throw that in the pot!







I know this recipe by heart but I haven't looked at the recipe in a year or so, so I'm sure it could be a tiny bit different than my mom's.

Ingredients
Half a box of small or medium shell pasta cooked
Onion chopped
Tablespoon of EVOO
Tbs minced garlic
Can of stewed tomatoes
Jar of pasta sauce (you pick--I picked garlic)
Package of sliced provolone cheese
Package of shredded mozzarella cheese
Sour cream
pepperoni slices (for the original recipe, brown 1 lb of ground beef)


Directions
1. Warm EVOO in a skillet and add garlic and onions
2. Once onions are soft, (for those doing ground beef, add the beef and brown and drain beef fat)
3. Pour in pasta sauce and stewed tomatoes
4.  Cover and keep on low while you cook the pasta
5. Preheat over to 375
6. Get a 9x13x2 glass pan and begin the layering
7. Place half of the pasta on the body of the pan
top with half of the sauce mixture
8. Spoon about 4-6 spoonfuls of sour cream on top
9. Place some pepperoni slices around if you are adding them!
10. Cover with a layer of provolone slices on top
11. Repeat second layer with mozz cheese on top
12. Bake at 375 for 40 minutes






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