Cooking Lesson #691: Baked Pasta

…from the Perspectives Kitchen

How you doin’? With prices on all food stuffs sky-rocketing, here is a comforting baked pasta that won’t break the bank. You can use whatever style and shape pasta you have in your pantry from lasagna noodles to shells or spaghetti. This recipe uses 1 pound of ground meat (beef, chicken, turkey, or Italian sausage) and plenty of melted cheese. This can be the perfect take along dish for potluck meals, family gatherings, or a weeknight dinner.
 
This recipe was a favorite on the national school lunch program served every Tuesday at my grade school. I loved it so much I asked my mother to talk with Mrs. Brady, the cafeteria lady, to get the recipe. The finished baked casserole can be frozen for up to 3 months and zapped in the microwave for quick serving.
 
Prep time:  25 minutes
Cook time:  20 minutes
Bake time:  50 to 55 minutes
Yield:  8 servings
 
Ingredients 
1 (16 ounce) package pasta (shape of your choice)
1 pound ground meat (your choice)
1 onion, chopped
1 (32 ounce) jar meatless spaghetti sauce
1/2 teaspoon seasoned salt (I prefer Lawry’s)
2 large eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted (or olive oil)
2 cups ricotta cheese, divided (or cottage cheese)
5 cups shredded mozzarella cheese, divided
 
Directions

1. Preheat the oven to 350⁰ F.
2. Lightly spray a 9 X 13-inch baking dish with food release (I prefer Pam).
3. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender but firm to the bite, about 10 minutes. Drain.
4. Heat a large skillet over medium heat.
5. Cook and stir beef and onion in the hot skillet until meat is browned and onion is soft and translucent, about 7 minutes.
6. Important—Drain excess oil from the pan.
7. Stir in spaghetti sauce and seasoned salt with the cooked meat.
8. Whisk eggs, Parmesan cheese and butter in a large bowl.
9. Add spaghetti and toss to coat.
10. Place 1/2 of the spaghetti mixture in the prepared dish. Top with 1/2 of the ricotta cheese, 2 cups mozzarella, and 1/2 of meat and sauce.
11. Repeat layers.
12. Cover the baking dish with aluminum foil.
13. Bake in the preheated oven for 40 minutes.
14. Remove the foil and sprinkle with remaining mozzarella.
15. Continue to bake until cheese is melted and lightly browned, 20 to 25 minutes.
16. Let the pan cool for about 10 minutes before cutting and serving.

ChefSecret:  I like to use a 50/50 mixture of Italian sausage and ground beef.

Quip of the Day:  How did the police solve the case of the stolen marinara sauce?  They caught the thief red handed.
-------------------------------------------
Do you have a question or comment? Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Entree #BakedPasta #PastaBake #MeatSauce #Mozzarella #Parmesan #BudgetMeal #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2023

---