Baked Macaroni Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Spaghetti sauce (see Grandma Mineo's Spaghetti and Meatballs with home made sauce)
2 lbs Pasta (rigatoni's, penne, spirals, etc)
Romano cheese
2-3 eggs
Meat balls (optional)(See Grandma Mineo's meatball recipe)
Ricotta cheese filing (optional) - small container of ricotta, 1 egg, palmful of mint, palmful of Romano cheese, garlic powder and pepper to taste
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Directions: |
Directions:Bring water to a boil, cook pasta until al dente
Drain pasta, pour in a ladle or two of spaghetti sauce, mix thoroughly, let cool 10 minutes.
Whip eggs with a fork until smooth and blended, stir eggs and a couple palmfuls of Romano cheese into the pasta, mixing pasta and eggs thoroughly
Pour pasta into large casserole dish
Dollop in Ricotta cheese mixture, stir in loosely
Cut up meatballs into quarters, stir in loosely
Pour sauce over top of pasta, stir until pasta is mostly covered
Cover with foil and bake at 350º for 30-45 minutes |
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Number Of
Servings: |
Number Of
Servings:1 large family |
Preparation
Time: |
Preparation
Time:Less than an hour if sauce already made |
Personal
Notes: |
Personal
Notes: There's really no wrong way to do this, there are any number of variations to this recipe. I thought this was a family specialty but I know of one other family that makes this as well (from Lackawanna)
Note: Al Dente means "to the teeth" which really means "Firm to the teeth", pasta should be cooked until it is still firm when you bite into it, not mushy.
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