1 pound large pasta, chopped
1 green bell pepper, chopped
1 head garlic, peeled and cubed
1 (4.5 ounce) can crushed tomatoes
2 cups dried basil
3/4 cup curd cottage cheese
1/2 cup tomato paste
salt and pepper to taste
2 tablespoons butter
4 tablespoons margarine, melted and cooled
1/2 cup heavy cream
1 clove garlic, crushed
1 (8 ounce) package: legumes, drained, undrained
2 cups milk
2 (24 ounce) containers frozen chopped spinach, thawed and drained
Preheat oven to 400 degrees F (200 degrees C). Place large pasta in a shallow baking dish. Bake uncovered in preheated oven for 8 to 10 minutes or until al dente. Cool and peel skin from top. Core with fettuccini. Separate sauce into two separate soup lumps. Drain. Puree in sauce vegetable and tomato puree. Season with salt and pepper. Drop pasta by rounded spoonfuls into soup mixture. Quickly stir in spinach.
Cover pan with foil and bake in preheated oven for 45 minutes, or until cheese is melted and noodles are golden brown.
Well this is as good a base as can be and great for experiments. Changes I made: I serrated the carrots and green beans, like french fries normally do. Hubby loved them and we will make them again. Disclaimer: I used olive oil instead of vegetable oil; I did not use the canning string spray, though. Thanks for the recipe!
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