baked pasta

Baked Pasta

serves: more than one hungry geek one time. there will be leftovers.

recipe below:

~2 cups dried pasta (I chose shells; they’re great for baked dishes to soak up sauce and maintain some texture and shape)
water
1 can tomato sauce / puree
1/2 cup corn
hot sauce (tabasco, texas pete, habenero, picante, weirdly named scotch bonnet concoction)
1 tbsp oregano
1 tbsp basil
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 tbsp red wine vinegar
1 tbsp olive oil
vegan shake cheez (I have some in a purple cylindrical can labeled “vegan grated topping”)
bread crumbs (panko or similar)

Add the can of tomato and 1/2 can of water to a medium pot. Bring to boil, reduce heat to simmer indefinitely.

While stirring the sauce, add the oregano, basil, onion powder, garlic powder, red wine vinegar, and olive oil. Make sure the spices are stirred evenly into the sauce. The olive oil may take some slow convincing to completely go into the mixture. Stir in the corn and the hot sauce last, after a few minutes of simmering without them.

Bring another medium pot of water to a boil. Add pasta, following directions on the box for “al dente”. If you’re adventurous, take one minute off the al dente time. Drain the pasta after it has cooked.

Add the drained pasta to a casserole dish. I used a medium, deep-sized dish well. Pour all of the pasta sauce into the casserole dish on top of the pasta. Sprinkle the shake cheese over the top until there’s a thin layer. Cover.

Put the casserole dish in the 375 (F) degree oven for 20 minutes.

Remove the dish, uncover it. Sprinkle bread crumbs on top. Cover again.

Place the casserole dish back in the 375 (F) degree oven for 5 minutes.

Remove. Allow it to cool a few minutes, it will be very hot. Makes a great side dish, perhaps a main dish if some veggies are added to the sauce.

Thursday ~ July 5, 2007 by b

Posted in dining,veg | 6,832 Comments | blog@goodtofu.org

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