Saturday, February 27, 2010

Will They Eat This? Vol. 6

This recipe is a twist on an old standard in the DiNovis family. My mom makes an amazing lasagna, but I don't always have time to put it together the way my mom does. So, I take the components and rearrange them into a Baked Rotelle that will make your mouth water.

Another must have at a DiNovis family dinner is salad with oil and vinegar dressing. It's simple to make and well worth the minimal effort to get an authentic taste, versus the chemically enhanced and relatively expensive jar dressings.

Kathy's Baked Rotelle

1box of Rotelle noodles (cooked slightly aldente, drained and returned to the warm pot in which it was cooked; keep off of heat.)

Cheese Mixture

2 lb container of part skim ricotta
2 eggs
1/2 cup grated romano cheese
1 tsp salt
1/4 tsp pepper
2 tsp dried parsley flakes
1 pkg of shredded part skim or 2% mozzarella cheese

Mix ingredients together in large bowl; set aside.

Kathy's Pan Sauce Recipe
(this versatile recipe is a must have in every kitchen)

28 oz can of crushed tomatoes
1 cp of water
2 cloves garlic crushed
2 tbs extra virgin olive oil
1 tbs dried basil
1 tbs dried parsley
1 tbs dried oregano
1 tsp honey or sugar
1/2 tsp salt
1/4 tsp black pepper

In medium sauce pan, saute olive oil and chopped garlic for 1 min over med./low heat -- do not brown garlic; add canned crushed tomatoes, water, dried herbs, salt & pepper; let boil for 5 min., stirring often; add honey or sugar and allow to simmer for 2-3 min. more

(There are lots of applications for this sauce: you will see it in future recipes I post)

Assembly of the components

In the pot with the cooked Rotelle noodles, add 1/2 the sauce; add the cheese mixture and stir until noodles are well coated; add 1/2 of the remaining sauce, reserving some for use later.

Place pasta mixture in a 9x13 glass baking dish rubbed with a little olive oil; Bake in a preheated 375 degree oven for 45-50 min. -- Keep covered for the first 30 min.; remove cover and finish baking. Use the reserved sauce to put over individual servings. (note from a friend who tried the recipe: she thinks that a 15x18 pan is not as crowded. -- one advantage to making it in the 9x13 is retention of moisture during the cooking process -- but, if yours is overflowing, try the larger pan -- just add a bit more sauce to your mixture)

Chick Pea Salad

1 bag of mixed salad greens
2 Roma tomatoes cubed
1 can chickpeas, drained and rinsed
Toss together in a salad bowl.

Homemade Italian Red Wine Vinegar Dressing

1/4 cp Red Wine Vinegar
2 tbs extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
1 tsp dried oregano
1/2 tsp dried basil

Mix the ingredients together with a whisk. DO NOT pour the entire mixture over the salad -- drizzle about half over the salad and toss; taste and add more if necessary. You could easily have enough for two salads. There is nothing worse than a soggy salad!

Add a slice of crusty Italian bread and pour a hearty glass of red wine and mangia!

The Stats

6 out of 6 ate this meal -- 5 out of 6 LOVE it, 1 out of 6 likes it.

4 out of 6 will eat the salad; 1 of those who won't eat the salad, will eat the beans if I warm them up -- that's a reasonable compromise in my book!

6 out of 6 devour the bread!

Lyle and I love all of it! Just in case you wondered!

The Verdict

I love this meal! Since it is meatless, it is great to make during Lent! I hope you enjoy it making this for your family as much as we enjoy making it here!

BTW -- Meggie and I submitted this pasta recipe to a national cooking contest for recipes that are easy to make with your kids, and it won a first prize recognition.

Remember: Blessed are you who are now hungry, for you will be satisfied. (Lk 6:21)


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