Baked Pasta With Tomato Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 can: 28oz tomatoes in juice,
3/4 tsp: Italian seasoning,
1 tsp: Salt,
1/2 tsp: Pepper,
12 ounce: Spaghetti,
10 ounce: Frozen mixed vegetables,
15 ounce: Ricotta cheese,
1/2 cup: Milk,
3 large: Eggs,
1/4 cup: Parm cheese,
Directions:
Heat oven to 375. Grease 13x9x2 baking dish.
Empty can of tomatoes into medium saucepan. Stir in italian
seasoning, 1/2 t salt and 1/4 t pepper. Bring to a boil, stirring
and breaking up matoes with a wooden spoon. Reduce heat and simmer 25
min, stirring occasionally or til desired thickness.
While sauce cooks bring a large pot of lightly salted wter to a boil.
Add spaghetti and cook according to package directions, adding frozen
veggies to pot for last 5 min of cooking time. Drain well.
Meanwhile mix ricotta, milk, eggs, remaining salt and pepper in a
large bowl. Add spaghetti with vegetables and mix well. Transfer to
prepared dish and smooth top.
Bake 15 min til set. Sprinkle with parm cheese; serve with the tomato
sauce.
Source from luhu.jp
Empty can of tomatoes into medium saucepan. Stir in italian
seasoning, 1/2 t salt and 1/4 t pepper. Bring to a boil, stirring
and breaking up matoes with a wooden spoon. Reduce heat and simmer 25
min, stirring occasionally or til desired thickness.
While sauce cooks bring a large pot of lightly salted wter to a boil.
Add spaghetti and cook according to package directions, adding frozen
veggies to pot for last 5 min of cooking time. Drain well.
Meanwhile mix ricotta, milk, eggs, remaining salt and pepper in a
large bowl. Add spaghetti with vegetables and mix well. Transfer to
prepared dish and smooth top.
Bake 15 min til set. Sprinkle with parm cheese; serve with the tomato
sauce.
Source from luhu.jp