When I picked up my little girl one afternoon from preschool last week, she happily told me that her teacher gave her something called "pasta pot" to eat. She loved it so much and kept saying it during the weekend. I have no idea of what it is, so I searched on google and found this "Cheese and Pasta in a Pot" by Carmen.
The original recipe:
Prep Time:
15 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 30 Min
Ingredients
- 1 (16 ounce) package elbow macaroni
- 1 1/2 pounds ground beef
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 (14 ounce) can stewed tomatoes, undrained
- 1 (16 ounce) jar spaghetti sauce
- 1 (12 ounce) can mushroom stems and pieces, undrained
- 2 cups sour cream
- 1 pound Colby-Monterey Jack cheese, shredded
Directions
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown and crumbled. Drain, excess fat, and set aside.
- Heat oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in garlic, and cook for 30 seconds. Add cooked beef, tomatoes, spaghetti sauce and mushrooms; bring to a boil. Reduce heat, and simmer 20 minutes.
- In a 9x13 inch casserole dish, layer 1/2 of the pasta, 1/2 of the meat sauce, 1/2 of the sour cream and 1/2 of the shredded cheese. Repeat layers.
- Cover, and bake in preheated oven for 45 minutes.
I don't have all the ingredients mentioned in the recipe. I decided to use the stuff I currently have in the fridge. I don't have ground beef, however, I have prepared marinated chicken with Yoshida's sauce instead. I don't have mushroom, so I will just skip it :P
Step 1. Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes; Drain. The insert in the Lock&Lock glass pot is perfect for drain :)
Step 2. Marinate slice chicken thigh with Yoshida's sauce. Add some oil, cook over medium high until brown / color change; set aside.
Step 3. Heat oil in a large skillet over medium heat. Saute onion until soft. Stir in garlic, add tomato, spaghetti sauce, cooked chicken and chicken broth; bring to a boil. Reduce heat, and simmer 20 minutes.
Step 4. In a glass pot, layer 1/2 of the pasta, 1/2 of the meat sauce, 1/2 of the sour cream and 1/2 of the mixed cheese. Repeat layers.
sour cream and shredded 3 cheese blend
layer 1
layer 2
layer 3 (I have some pasta left - additional layer)
Step 5. oops, forgot to cover. I baked in the preheated toaster oven over 45 minutes :) Yummy!
No comments:
Post a Comment