Feeds:
Posts
Comments

Archive for February, 2011

Dear Mom,

What do you do when you haven’t gone grocery shopping in over a week, you have a friend over to watch a movie, and you get hungry after splitting a bottle of wine? Improvise. For me, pasta is always an easy way to satisfy a problem such as this. It goes with anything, as is proved by the fact that I tossed whatever I had into this easy peasy pasta bake. I mean, it’s so easy I don;t even need to write a recipe…but sometimes you need a meal like that, right?

Anyway, since this simple meal, I’ve been grocery shopping and I’ll have some more interesting meals coming up shortly to share with you!

Easy Pasta Bake

1 lb pasta
2 Tbsp olive oil
1/2 onion, minced
3 cloves garlic, minced
salt and pepper, to taste
2 cups prepared tomato sauce
1 cup ricotta cheese
red pepper flakes, to taste
1 cup shredded cheese – mozzarella or parmesan

1 Tbsp olive oil
1/2 onion, thinly sliced
1 basket mushrooms, thinly sliced
salt and pepper, to taste

1. Cook the pasta in boiling salted water until tender, about 8-9 minutes.
2. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 4-5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute more. Season with salt and pepper.
4. Stir in the tomato sauce and bring to a simmer. Remove the pot from the heat and add the pasta, tossing to coat.
5. Stir in the ricotta, and season with red pepper flakes.
6. Transfer the mixture to an oiled casserole dish, and top with shredded cheese.
7. Bake until the cheese is melted and the sauce is bubbly, about 20-25 minutes.
8. Meanwhile, heat the olive oil over medium heat. Add the onions and mushrooms and saute until tender, about 6-8 minutes. Season with salt and pepper.
9. Top the casserole with mushrooms or serve on the side.

Advertisements

Read Full Post »