Baked Maccheroni With Winter Tomato Sauce Recipe
The Baked Maccheroni With Winter is an an exquisite macaroni dish that your family will fall in love with inno time! This Baked Maccheroni With Winter Tomato Sauce recipe is something that I took from my moms collection of recipes.You just have to try it!
Ingredients
| Extra virgin olive oil | 4 Tablespoon | |
| Button mushrooms | 1 pound | |
| 3 tablespoons minced fresh Italian parsley | ||
| Ground black pepper | 1 To taste | |
| 1 large clove garlic, minced | ||
| 1 recipe Winter Tomato Sauce | ||
| Frozen peas | 1 1/3 Cup (16 tbs), Defrosted | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Water | 6 Quart, salted | |
| 1 pound dried imported penne, sedani, or fusilli pasta | ||
| Parmigiano reggiano cheese | 1/2 Cup (16 tbs) | |
| 6 ounces mild Italian sheep cheese | ||
| Salt | To Taste | |
Directions
Heat 3 tablespoons of the olive oil in a 12-inch skillet over high heat.
Add the mushrooms and parsley, and cook over high heat, uncovered, stirring frequently, 3 minutes, or until the mushrooms start giving off a little liquid.
Sprinkle lightly with salt and pepper, then add the garlic.
Continue sauteing, turning often, 8 minutes, or until the mushrooms are golden brown and all their liquid has evaporated.
Allow to cool, and taste for seasoning.
Combine the Winter Tomato Sauce, peas, and cream in a large bowl.
Bring the salted water to a hard rolling boil.
Drop in the pasta and stir to separate the pieces.
Cook at a fierce boil for 12 minutes, or until the pasta is barely tender enough to eat, still a little underdone.
Drain thoroughly in a colander.
Fold the pasta into the sauce, along with the Parmigiano-Reggiano cheese.
Preheat the oven to 3S0 F.
Grease a 2 1/2-quart shallow baking dish with the remaining 1 tablespoon olive oil.
Spread half of the pasta in the baking dish.
Spoon all of the mushrooms over the pasta.
Using a vegetable peeler, shave half of the sheep cheese over the mushrooms.
Cover with the remaining pasta, then top with shavings of the remaining sheep cheese.
The casserole can be assembled up to 24 hours before serving.
Cover it and refrigerate.
Let the casserole stand 1 hour at room temperature before baking.
Cover the dish lightly with foil, and bake 40 to 45 minutes, or until a knife inserted in the center comes out warm.
Uncover the dish and bake another 5 to 10 minutes, or until the cheese is melted but not browned.
Add the mushrooms and parsley, and cook over high heat, uncovered, stirring frequently, 3 minutes, or until the mushrooms start giving off a little liquid.
Sprinkle lightly with salt and pepper, then add the garlic.
Continue sauteing, turning often, 8 minutes, or until the mushrooms are golden brown and all their liquid has evaporated.
Allow to cool, and taste for seasoning.
Combine the Winter Tomato Sauce, peas, and cream in a large bowl.
Bring the salted water to a hard rolling boil.
Drop in the pasta and stir to separate the pieces.
Cook at a fierce boil for 12 minutes, or until the pasta is barely tender enough to eat, still a little underdone.
Drain thoroughly in a colander.
Fold the pasta into the sauce, along with the Parmigiano-Reggiano cheese.
Preheat the oven to 3S0 F.
Grease a 2 1/2-quart shallow baking dish with the remaining 1 tablespoon olive oil.
Spread half of the pasta in the baking dish.
Spoon all of the mushrooms over the pasta.
Using a vegetable peeler, shave half of the sheep cheese over the mushrooms.
Cover with the remaining pasta, then top with shavings of the remaining sheep cheese.
The casserole can be assembled up to 24 hours before serving.
Cover it and refrigerate.
Let the casserole stand 1 hour at room temperature before baking.
Cover the dish lightly with foil, and bake 40 to 45 minutes, or until a knife inserted in the center comes out warm.
Uncover the dish and bake another 5 to 10 minutes, or until the cheese is melted but not browned.
Chef
