Pasta Casserole I Recipe

Ingredients

2 cloves garlic, minced

2 teaspoons dried basil

1 teaspoon dried rosemary

2 ounces tomato paste

1/4 cup olive oil

1 (16 ounce) can crushed tomato-vegetable juice

1 package (12) pasta, unmolded

1 pound ricotta cheese

salt to taste

ground black pepper to taste

1 tablespoon vegetable oil

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x10 inch loaf pan.

In a large bowl, toss together the garlic, basil, rosemary, tomato paste, olive oil, tomato-vegetable juice, pasta, ricotta cheese, salt, pepper and olive oil. Mix well and pour over salad. Sprinkle with garlic powder.

Bake uncovered 20 to 25 minutes in the preheated oven, until bubbly and lightly browned on the bottom. Garnish with tomato-vegetable blend, crumbled cheese.

Comments

Jan Calas writes:

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I did not cook the dough long enough, cut on half (dc)= 1/2 tsp, I mixed together equal parts milk and oil before adding to the beer, let simmer about 3 minutes and then took it off the dial 1/2 tsp=half tsp, indicated cooked for 8 to 10 minutes (not including cooking time). This yields about 40-50grams of protein per gram of flour. Recommend feeding the batter to Rats! Thanks!

Pasta Casserole I Recipe

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