This pasta casserole would make Emeril blush. It is an American dish that is Italian inspired but a classic none the less, and not to mention much better than any 'real' Italian crap. Be sure to make the sauce from scratch. If you get lazy, as I expect, and use Ragu or Prego this dish will suck ass. Take the time to make the sauce and your lady will be swooning over your 'scratching skilz.' But go ahead, use the canned shit. I don't give a fuck; It's your loss. Let's begin:
There is no picture of this but cook 2c of dry rigatoni pasta (they look like big macaroni you uncultured swine) according to manufacturer's instructions and set aside. Saute 1/2 onion and 2 minced garlic. Add some oregano, basil, and, if you wish, some type of
Old Bay. I chose the lemon and herb here because I wanted a spot of citrus but feel free to use regular
Old Bay. Cook the spices into the saute for a minute or two and then add one can of diced tomatoes and one can of tomato sauce.
Simmer (about a 4.5 dummy) for 20 min or so depending on how thick you want your sauce. Okay dumbass, to be clearer cook longer for a thicker sauce and shorter for a runnier sauce. This never gets old. Note the splatter. Remove animals, young children, and old people from the immediate area to avoid injury.
Saute 2 minced garlic in some vegetable oil and toss in 3c of broccoli florets and some sliced bell pepper. Stir around and remove from heat. Dump 4/3c mozzarella, 1/2c ricotta and some parmesan in a large bowl and pour the warm sauce over to melt. Stir rigorously like your mom with her metamucil.
Add the pasta and the vegetables and coat thoroughly."That doesn't look like 3 cups of broccoli." Okay smart-ass, I only had one cup left and made the difference up with an extra pepper. It's called improvisation; You should try it sometime. Prick.
Dump the mixture into a casserole dish large enough to contain it and cover with more mozzarella and parmesan. "Well how much exactly?" For the last fucking time cooking is not exact. It's like talking to a brick fucking wall over here. Just do what feels right and your instincts will guide you in the right direction. Wait...scratch that, use 3/4c mozzarella and 1tbl parmesan.
Bake at 375 deg for 18 min and then cover and bake for another 5 min. Bam! Take that Italy! America rocks! Yeeeaaahhh!!!!
There is no picture of this but cook 2c of dry rigatoni pasta (they look like big macaroni you uncultured swine) according to manufacturer's instructions and set aside. Saute 1/2 onion and 2 minced garlic. Add some oregano, basil, and, if you wish, some type of Old Bay. I chose the lemon and herb here because I wanted a spot of citrus but feel free to use regular Old Bay. Cook the spices into the saute for a minute or two and then add one can of diced tomatoes and one can of tomato sauce.
Simmer (about a 4.5 dummy) for 20 min or so depending on how thick you want your sauce. Okay dumbass, to be clearer cook longer for a thicker sauce and shorter for a runnier sauce. This never gets old. Note the splatter. Remove animals, young children, and old people from the immediate area to avoid injury.
Saute 2 minced garlic in some vegetable oil and toss in 3c of broccoli florets and some sliced bell pepper. Stir around and remove from heat. Dump 4/3c mozzarella, 1/2c ricotta and some parmesan in a large bowl and pour the warm sauce over to melt. Stir rigorously like your mom with her metamucil.
Add the pasta and the vegetables and coat thoroughly."That doesn't look like 3 cups of broccoli." Okay smart-ass, I only had one cup left and made the difference up with an extra pepper. It's called improvisation; You should try it sometime. Prick.
Dump the mixture into a casserole dish large enough to contain it and cover with more mozzarella and parmesan. "Well how much exactly?" For the last fucking time cooking is not exact. It's like talking to a brick fucking wall over here. Just do what feels right and your instincts will guide you in the right direction. Wait...scratch that, use 3/4c mozzarella and 1tbl parmesan.
Bake at 375 deg for 18 min and then cover and bake for another 5 min. Bam! Take that Italy! America rocks! Yeeeaaahhh!!!! 
4 comments:
*ahem* Some wine in the tomato sauce ain't fuckin bad, either. Especially a lot of cheap red wine (drinkable, at least), boiled down into the sauce before adding to the rest of the veggies n shit. ^_^
Good idea...for a nincompoop. I dare you to be able to taste the presence of cooked down wine. Overrated.
What's that feeble thumping sound? Oh, yeah, your heart trying to deal with a huge spike in cholesterol levels.
Oh and by the way you can TOTALLY taste cooked down wine. If you're not a rube.
Post a Comment