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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1 medium eggplant, peeled and sliced lengthwise
Olive oil
1/2 lb ground meat (or leftover meat, minced)
1 small onion, chopped
2 tbsp chopped fresh oregano, or 1 tsp dried
3 to 4 cups tomato sauce (recipe follows)
1/2 lb spaghetti, cooked al dente
2 cups peas
2 hard-boiled eggs, sliced
3 oz Genoa salami, thinly sliced and quartered
3 oz mortadella, if available
4 oz mozzarella cheese
2 tbsp chopped fresh sweet basil, or 1 tsp dried
1 cup grated Parmesan or other cheese
2 raw eggs
Black pepper
Soak the eggplant slices in salted water, if desired, for about 20 minutes; rinse and pat dry. Fry in olive oil until golden. Brown the meat in olive oil along with chopped onion and half the oregano.
In a deep dish, spread some tomato sauce (recipe follows) in the bottom and begin layering the ingredients, using about half of each: spaghetti, meat, peas, hard-boiled eggs, salami, mortadella, mozzarella cheese, eggplant, basil, grated cheese. Repeat sauce and other ingredients, ending with eggplant. Beat the 2 raw eggs with 1 tbsp water and pour over the whole works, using a fork to pierce the layers gently and let the egg flow in.
Sprinkle with more grated cheese, oregano, and black pepper. Bake, uncovered, for about 40 minutes at 400. Cut into squares or wedges to serve. Can be served hot or cold. Serves 6-8
Tomato Sauce:
1 (6 oz) can tomato paste
2 (1 lb each) cans whole tomatoes, or use fresh if available
2 chicken bouillon cubes, dissolved in 1 cup boiling water
1 large onion, chopped
8 garlic cloves, minced
1 tbsp chopped fresh oregano
3 tbsp chopped fresh basil
1 tsp mustard
1/2 tsp cinnamon
1/4 cup olive oil
Combine all ingredients and simmer for 2 to 5 hours, stirring occasionally. All ingredients are subject to your own liking.
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PASTA AL FORNO
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
1 medium eggplant, peeled and sliced lengthwise
Olive oil
1/2 lb ground meat (or leftover meat, minced)
1 small onion, chopped
2 tbsp chopped fresh oregano, or 1 tsp dried
3 to 4 cups tomato sauce (recipe follows)
1/2 lb spaghetti, cooked al dente
2 cups peas
2 hard-boiled eggs, sliced
3 oz Genoa salami, thinly sliced and quartered
3 oz mortadella, if available
4 oz mozzarella cheese
2 tbsp chopped fresh sweet basil, or 1 tsp dried
1 cup grated Parmesan or other cheese
2 raw eggs
Black pepper
Soak the eggplant slices in salted water, if desired, for about 20 minutes; rinse and pat dry. Fry in olive oil until golden. Brown the meat in olive oil along with chopped onion and half the oregano.
In a deep dish, spread some tomato sauce (recipe follows) in the bottom and begin layering the ingredients, using about half of each: spaghetti, meat, peas, hard-boiled eggs, salami, mortadella, mozzarella cheese, eggplant, basil, grated cheese. Repeat sauce and other ingredients, ending with eggplant. Beat the 2 raw eggs with 1 tbsp water and pour over the whole works, using a fork to pierce the layers gently and let the egg flow in.
Sprinkle with more grated cheese, oregano, and black pepper. Bake, uncovered, for about 40 minutes at 400. Cut into squares or wedges to serve. Can be served hot or cold. Serves 6-8
Tomato Sauce:
1 (6 oz) can tomato paste
2 (1 lb each) cans whole tomatoes, or use fresh if available
2 chicken bouillon cubes, dissolved in 1 cup boiling water
1 large onion, chopped
8 garlic cloves, minced
1 tbsp chopped fresh oregano
3 tbsp chopped fresh basil
1 tsp mustard
1/2 tsp cinnamon
1/4 cup olive oil
Combine all ingredients and simmer for 2 to 5 hours, stirring occasionally. All ingredients are subject to your own liking.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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