Baked Pasta with Tomato Sauce
- 1 cn 28oz tomatoes in juice
- 3/4 ts Italian seasoning
- 1 ts Salt
- 1/2 ts Pepper
- 12 oz Spaghetti
- 10 oz Frozen mixed vegetables
- 15 oz Ricotta cheese
- 1/2 c Milk
- 3 lg Eggs
- 1/4 c Parm cheese
Heat oven to 375. Grease 13x9x2 baking dish.
Empty can of tomatoes into medium saucepan. Stir in italian seasoning, 1/2
t salt and 1/4 t pepper. Bring to a boil, stirring and breaking up matoes
with a wooden spoon. Reduce heat and simmer 25 min, stirring occasionally
or til desired thickness.
While sauce cooks bring a large pot of lightly salted wter to a boil. Add
spaghetti and cook according to package directions, adding frozen veggies
to pot for last 5 min of cooking time. Drain well.
Meanwhile mix ricotta, milk, eggs, remaining salt and pepper in a large
bowl. Add spaghetti with vegetables and mix well. Transfer to prepared
dish and smooth top.
Bake 15 min til set. Sprinkle with parm cheese; serve with the tomato
sauce.
Posted to MM-Recipes Digest V4 #139 by Lisa J on
May 19, 1997
Empty can of tomatoes into medium saucepan. Stir in italian seasoning, 1/2
t salt and 1/4 t pepper. Bring to a boil, stirring and breaking up matoes
with a wooden spoon. Reduce heat and simmer 25 min, stirring occasionally
or til desired thickness.
While sauce cooks bring a large pot of lightly salted wter to a boil. Add
spaghetti and cook according to package directions, adding frozen veggies
to pot for last 5 min of cooking time. Drain well.
Meanwhile mix ricotta, milk, eggs, remaining salt and pepper in a large
bowl. Add spaghetti with vegetables and mix well. Transfer to prepared
dish and smooth top.
Bake 15 min til set. Sprinkle with parm cheese; serve with the tomato
sauce.
Posted to MM-Recipes Digest V4 #139 by Lisa J
May 19, 1997
