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Full Online Book HomeLearning KitchenPasta And Pastasauces - Casserole - Noodle Casserole (linguini Torte)
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Pasta And Pastasauces - Casserole -  Noodle Casserole (linguini Torte) Post by :61080 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2419

Click below to download : Pasta And Pastasauces - Casserole - Noodle Casserole (linguini Torte) (Format : PDF)

Pasta And Pastasauces - Casserole - Noodle Casserole (linguini Torte)

1 lb. box linguine
2 Tbsp. butter
1 lb. Italian sausage (half sweet, half hot)
1 medium-sized onion, finely chopped
1 green pepper, seeded and coarsely chopped
3 tsp. oregano
1 (3.5 oz.) can ripe pitted olives, sliced
1/4 c. finely chopped parsley
1/2 tsp. salt, 1/2 tsp. pepper
3 eggs, slightly beaten
15 oz. Ricotta cheese
1/4 c. grated Romano cheese
3 tomatoes, thinly sliced
1 c. shredded Mozzarella cheese
1 c. shredded Swiss cheese
1 Tbsp. grated Parmesan cheese
1 Tbsp. olive oil

Cook linguine in salted water (al dente); drain, toss with butter and cover. Preheat oven to 375 degrees. Lightly grease and flour a spring-form pan.

Remove sausage casings, chop finely and brown in oil 10 minutes; pour off fat. Add onion, green pepper and oregano. Saute 5 minutes. Combine sausage mixture, olives, parsley, salt and pepper with linguine. Toss very gently.

Whisk together eggs, Ricotta cheese* and Romano cheese until light and fluffy. Stir into linguine mixture.
Press half mixture on bottom of pan. Arrange layer of sliced tomatoes and sprinkle with half Mozzarella and Swiss cheeses. Repeat the layers. Sprinkle Parmesan on top with thin sliced tomatoes and black olives. Cover tightly with foil.

May be refrigerated two days prior to cooking. Bake at 375 degrees for 50 minutes or until set. May be frozen. Omit fresh tomatoes in so preparing. May be served with white cream sauce with 1/2 cup grated Parmesan cheese.

*Ricotta cheese may be substituted by using dry cottage cheese.
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Pasta And Pastasauces - Casserole -  Noodles Pasta And Pastasauces - Casserole - Noodles

Pasta And Pastasauces - Casserole -  Noodles
1/2 pound fine noodles, cooked 1 cup cottage cheese 1 cup sour cream 3/4 cup finely chopped onion 1 cup sliced mushrooms 1 teas. Worcestershire few drops Tabasco Salt and pepper to taste Toppin:g 1/2 cup grated Parmesan cheese 1/2 cup sour cream. Saute onion and mushrooms until limp. Mix together the cottage cheese and 1 cup sour cream, Worcestershire, and Tabasco, salt and pepper. Mix all together, except for the topping and put into a buttered casserole. Bake for 20 minutes at 350. Mix the Parmesan cheese and sour cream together and spread over the top. Bake 10 minutes longer.

Pasta And Pastasauces - Mom's Macaroni And Cheese Pasta And Pastasauces - Mom's Macaroni And Cheese

Pasta And Pastasauces - Mom's Macaroni And Cheese
1 lb. pasta (ziti is good) 4 cups milk 1/4 cup (1/2 stick) unsalted butter 6 Tbl. flour 1 tsp. paprika Salt and pepper 6 oz. shredded Cheddar cheese 6 oz. shredded Monterey Jack cheese Cook pasta al dente; drain Preheat oven to 350 degrees.Meanwhile, heat milk just until hot. Make a roux with butter and flour. Add paprika and salt and pepper to taste. Slowly pour in hot milk, whisking until smooth. Stir in cheeses and allow to melt. Combine pasta and sauce. Spoon into large casserole dish or individual soup tureens. Can top with crumbled blue cheese, tomatoes,