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Mar 21, 2009 - 02:30 AM |
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Cooking With Slash... |
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Okay, so I decided to actually make another cooking entry. So I was using stumbleupon and this pasta pie thing came up. I looked it over and didn’t like it fully and wanted to add my own twist so I decided to add cheese in.
So I kinda spaced taking photos along the way…at least lots of photos but I’m sure ya’ll will survive.
Preheat oven to 400 degrees.
Cheese Filling
15 oz. of Ricotta Cheese
4 oz. Parmesan Cheese
8 oz of Mozzarella Cheese
3 eggs
1 Teaspoon of ground Nutmeg
Combine Cheeses and eggs. After well mixed add ground nutmeg. Set aside or refrigerate or whatever.
Sauce
I wanted to skimp on the sauce and instead of using a bunch of crushed tomatoes I used…
a pound of ground beef,
a jar of Emril’s Traditional Pasta Sauce
one 14 oz. can of crushed tomatoes
3 cloves of garlic (chopped)
Brown ground beef
and then add crushed tomatoes, sauce and garlic.
Let it cook.
Pasta Part
For the Pasta I took two boxes of rigatoni (16 oz. per box) and let that cook up till it was reasonably cooked. I didn’t want it fully cooked but I wanted it to still be firm.
Once its cooked, I let it strain and then took a 9inch spring form pan and greased the thing with butter
Once its greased, I tried placing some of the sauce on the bottom…
… which I might actually regret that Idea as it made the next steps hard.
After that I started lining up rigatoni around the pan, each piece standing on end
Then came the hard part of having to fill each one with cheese. First thing I did was use a Ziploc bag and cut a corner and started filling it like so…
After that I remembered that there was one of those dessert decorator things
http://2.bp.blogspot.com/_ZbhdqPtbz0.../415-854_m.jpg
and that made my life so much easier!
And after you fill the pastas, top it with another ounce of parmesan cheese.
Then make a nice thin layer of sauce on top of the pastas and put it in the oven
Let it cook for 15 minutes or so and then take it out and top it with a nice helping of mozzarella cheese then put it back in for another 20 – 30 minutes (at least I did cause I wanted the cheese to cook nicely) After that pull it out and let it cool for 15 minutes, remove the pan and then voila
Death by Cheese!
It tasted damn good too.
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