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Tuesday, March 30, 2004

tasty tuesday 

so i'm starting a new (periodic) feature on my blog: tasty tuesday. the s.o.w. needs a friend. i was inspired to share a recipe tonight, but as i sat down at the computer, i realized it would give me a regular topic to blog about (on those days when life is a little slow). so here goes.

first of all, let me mark this day in history as the first that my husband has eaten my leftovers, and actually preferred them to a fresh dish (grilled blue marlin with hawaiian teriyaki sauce (teriyaki with pineapple juice and fresh ginger) and coconut ginger rice). now i get an "easy out" on cooking dinner, since i just reheat last night's dish.

so, what could have sparked m's appetite for leftovers? why it's one of my favorites that my mom makes, cheese and pasta in a pot the name isn't glamorous, but this tasty pasta casserole will never disappoint and reheats well for a few days. as part of tasty tuesday, i will now share the recipe on my blog. of course, feel free to take liberties with the recipe

cheese and pasta in a pot

~1 lb ground beef (chicken/turkey/meat substitute)
1 jar spaghetti sauce of choice
1 box medium shell pasta
sliced mozzarella cheese
16 oz. sour cream
mushrooms (sliced)
onion (chopped)
garlic (chopped)

preheat oven to 350 F. brown ground beef to about 3/4 done. drain off most of grease (or use low fat so not much grease is in pan). add onion, garlic, and sliced mushrooms to pan and cook until tender and meat is browned. add spaghetti sauce. simmer 20 minutes.

i didn't put amounts on the onion, garlic, and mushrooms because i feel that should be left to your taste. also, i used baby portabellas last night and they turned out great. also, feel free to experiment with your sauces. i used classico fire roasted tomato and garlic last night, adding marsala wine and cayenne pepper.

cook pasta to desired tenderness. drain well.

in a large, deep casserole dish layer 1/2 pasta, 1/2 sauce, 1/2 sour cream, and cover with slices of cheese. repeat order for top layer. bake at 350 F for 30-40 minutes, until cheese is melted and sauce is bubbling.

serves at least 6. reheat in microwave or oven.

bon appetit!


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