Friday, March 6, 2009

Italian-Rotini Pasta Bake

1 1/2 lb. cooked shredded chicken or hamburger, cooked and drained
1 lb. rotini style pasta
3 cups mozzarella cheese, shredded
4 cans tomato paste (Italian style)
1 onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1 tablespoons Romano cheese
3 tablespoons Parmesan cheese

In large saucepan heat olive oil. Add onions and cook until translucent. Add garlic; reduce heat. Add tomato paste, 1 can at a time, adding hot water along with each can of paste. In total, add 5 cans water. Blend well. Sauce will be thick. Add basil, oregano, pepper, Italian seasoning, salt, sugar, Romano and Parmesan cheese, and meat. Cook on low for approximately 1/2 hour until flavors are blended.

Cook pasta according to package directions; drain well. Combine pasta with sauce. Transfer to a 13x9-inch glass baking dish. Top with mozzarella cheese. Bake at 350 degrees for approximately 45 minutes. Serve with a salad and French bread. Makes a wonderful meal.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 70)

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