Poverty Casserole Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Extra Virgin Olive Oil,
1 medium: Onion, Minced
2 Cloves: Garlic, Minced
1 lbs: Lean Ground Beef,
8: Whole Sun-Dried Tomatoes,
Oil-Packed, Drained And
Minced,
1 can: , 28 Oz
2 tbsp: Dried Oregano,
2 tsp: Dried Marjoram,
Salt And Freshly Ground,
Black Pepper, To Taste
1 package: , 14 Oz
2 large: Eggs,
2/3 cup: Heavy Or Whipping Cream,
2 cup: Mozzarella Cheese --,
Shredded,
3 tbsp: Parmesan Cheese, Freshly
Grated,
Crushed Tomatoes In Puree,
Ziti Pasta,
Directions:
1. Preheat oven to 350 F. 2. Heat the oil in a large skillet over
medium-high heat. Add the onion and garlic and saute 5 mins. Stir in
the ground beef and cook, crumbling it with the back of a wooden
spoon, until it loses its pink color. Add the sun-dried tomatoes,
crushed tomatoes, and seasonings. Let the mixture simmer uncovered
for 15 mins. 3. Meanwhile, cook the ziti in a large pot of salted
boiling water until al dente, then drain well. 4. Whisk the eggs and
cream together in the bottom of a 3-qt Dutch oven or other ovenproof
casserole. Quickly tos the drained ziti with the eggs and cream. Add
the meat mixture and stir to combine thoroughly. Fold in 1 1/2 cups
of the shredded mozzarella. Top the pasta mixture with the remaining
1/2 cup mozzarella and the Parmesan. 5. Bake uncovered until the
cheese is melted and the casserole is bubbling, 30 to 40 mins. Serve
at once with a green sald and crusty bread. Makes 4 to 6 servings.
Recipe By : Sarah Leah Chases Cold-Weather Cooking- ISBN
0-89480-752-8
Source from luhu.jp
medium-high heat. Add the onion and garlic and saute 5 mins. Stir in
the ground beef and cook, crumbling it with the back of a wooden
spoon, until it loses its pink color. Add the sun-dried tomatoes,
crushed tomatoes, and seasonings. Let the mixture simmer uncovered
for 15 mins. 3. Meanwhile, cook the ziti in a large pot of salted
boiling water until al dente, then drain well. 4. Whisk the eggs and
cream together in the bottom of a 3-qt Dutch oven or other ovenproof
casserole. Quickly tos the drained ziti with the eggs and cream. Add
the meat mixture and stir to combine thoroughly. Fold in 1 1/2 cups
of the shredded mozzarella. Top the pasta mixture with the remaining
1/2 cup mozzarella and the Parmesan. 5. Bake uncovered until the
cheese is melted and the casserole is bubbling, 30 to 40 mins. Serve
at once with a green sald and crusty bread. Makes 4 to 6 servings.
Recipe By : Sarah Leah Chases Cold-Weather Cooking- ISBN
0-89480-752-8
Source from luhu.jp