Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
2 Tasse | Elbow macaroni(8oz) |
| salt |
3 ca. 1 Liter | Water boiling |
2 Esslöffel | corn oil |
3 Tasse | Onion, pearl whole |
1 | Garlic clove, large, crushed |
1 Dose | Tomatoes, undrained(16oz) |
2 Teelöffel | sugar |
1 Dose | Tomato paste(6oz) |
2 | eggs |
1 Dose | Cottage cheese(16oz) |
2 Packung | Spinach, chopped(10oz) |
3 Tasse | Cheddar cheese, grated(3/4#) |
1 Teelöffel | sage ground |
1. Gradualyy add macaroni and 1 tablespoon salt to rapidly boiling water so water continues to boil.~ 2. Cook, uncovered, stirring occasionally, until tender; drain in colander.~ 3. Heat oil in large saucepan.~ 4. Add onions and garlic; saute over medium heat, stirring constantly, until onions are almost tender, about 3 minutes.~ 5. Stir in undrained tomatoes; break up tomatoes with spoon.~ 6. Stir in sugar, tomato paste and 1/2 teaspoon salt.~ 7. Beat eggs in a bowl until light; stir in cottage cheese, spinach, 1/2 cup Cheddar cheese, sage and 1/2 teaspoon salt. Mix well.~ 8. In an ungreased 13x9-inch baking dish, arrange in layers; a third of the tomato sauce, half the macaroni, a third of the Cheddar cheese and half the spinach mixture.~ 9. Repeat layering; spread the remaining sauce on the spinach layer and spinkle the remaining cheese around the edges of the casserole.~ 10. Cover with foil and bake in preheated 400'F. oven 25 minutes.~ 11. Uncover and bake 5 minutes longer, or until mixture is hot and bubbly and cheese is melted.~
|
|
Anmerkungen zum Rezept:
keine |