Directions: |
Directions:Brown meat slowly, spoon off excess fat.
Add next 5 ingredients & simmer uncovered 30 minutes.
Cook noodles, drain & rinse.
Combine remaining ingredients except mozzarella cheese
Place 1/2 noodles in 13X9X2 inch baking dish
Spread 1/2 of cottage cheese and 1/2 of mozzarella sliced & 1/2 meat sauce. Repeat.
Bake at 375º 30 minutes
Let stand 10 minutes before cutting
Added explanations for 1st time I use about 2# gr. meat; 3 cups tomatoes & 3 6 oz cans of tomato paste. Increase sauce spices by 1/2 as tomatoes.
I also use a little extra cottage cheese (you have to buy 2 pounds anyhow) & one extra egg mixed in.
Line pan well with noodles, then put the other ingredients in layers also.
If your box of noodles weighs 14 or 16 oz it isn't too many.
If you make ahead & refrigerate add 20 min. to baking time.
Provolone Mozzarella |
Personal
Notes: |
Personal
Notes: I can taste this one as I type the recipe. It was a go-to for church potlucks, and occasionally served at home. There is something unique about mom's recipe that I can't put a finger on, but I loved this one.
Many of the ingredients were shown with two amounts. The second amount is larger, but not always the same ratio. I have a vague recollection of adjusting to better fit the pan she used, but there must have been some aspect of changing up the balance of ingredients as well. The meat is doubled, but other ingredients are increased by half, and some aren't increased at all.
There is a second index card with the additional instructions. "Provolone" and "mozzarella" appear at the bottom of the card, with a different pen. A very young me wrote "provolone" in pencil. I'm not sure if she was suggesting using provolone along with mozzarella, or what.
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