Last week I had planned on making a double batch of baked
pasta to have one for dinner that night and freezing the other for another
night. But the scheduled day came and that day my oldest was home sick from
school and no one was in the mood for pasta. We were feeling like having
pancakes…so we had leftover pancakes for dinner. But I still wanted to make the
pasta so it would be ready for another time.
First I started another batch of bread. (It really is
wonderful – I promise I’ll do a post on this soon!) While the bread is doing it’s
thing, I go ahead and get a pot of water boiling. Then I cook the spaghetti according
to the package directions.
While the pasta is cooking up, I go ahead and grab two bowls
and empty a can of diced tomatoes into each. Then I add in the spices: pepper,
oregano, garlic powder, onion powder, basil, ground mustard, and salt. And then
it gets all stirred up with a fork.
When the pasta has finished cooking, then drained, and given
time to cool, I separate them (as equally as possible) into the two pans that
have been sprayed with nonstick cooking spray.
I take another bowl and whisk
one egg then pour that over one pan of pasta. I do the same with the second egg
and second pan of pasta. I use a fork to try and stir the pasta around to get coated
as much as possible.
Now it’s time to pour the bowls of tomato over the pans and
try to spread it around to give it an even layer on top.
Then I go ahead and
sprinkle the shredded cheese and some Parmesan cheese overtop both pans.
Lastly, I cover them with tin foil and label them “Pasta
Bake – Thaw and bake at 350 degrees for 1 hour”.
And into the freezer they go! I can’t wait to see how it
turns out! J
Pasta
Bake
Adapted from recipe found on
EatingOnADime.com
1 lb spaghetti
2 cans diced tomatoes
½ tsp ground pepper, divided
1 tsp dried oregano, divided
1 tsp garlic powder, divided
1 ½ tsp onion powder, divided
2 tsp dried basil, divided
½ tsp ground mustard, divided
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¼ tsp salt, divided
2 eggs
1 ½ c. shredded mozzarella cheese, divided
Sprinkling of Parmesan cheese
2 9x13 tin pans
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1)
Cook pasta according to package directions.
2)
While pasta is cooking, spray the disposable pans
with nonstick cooking spray; set aside.
3)
When the spaghetti is finished cooking, drain and
allow to cool.
4)
While the pasta is cooling, pull out two small
bowls. Pour a can of tomatoes into each bowl.
5)
To each bowl, equally add in the spices. Stir
them up to combine it all together.
6)
Once the pasta has cooled, divide it equally into
the two pans.
7)
In a separate bowl, whisk one egg and pour over
one of the pans of noodles. Repeat with the other egg and other pan of pasta.
8)
Stir the noodles and egg together to try and coat
the noodles as best as possible.
9)
Pour each bowl of tomato mixture over each pan.
Top each pan equally with the shredded mozzarella cheese. Sprinkle some
grated Parmesan cheese overtop of both pans.
10)
Cover the pans with tin foil and label – “Pasta
Bake – Thaw and bake at 350 degrees for 1 hour”.
11)
Toss ‘em in the freezer!
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