Fettuccine a la Pizza
Ingredients:
1 tablespoon salt
1 chopped onion
8 0z sliced button mushrooms
2 tablespoons olive oil
9 oz frozen soy protein crumbles
26 oz jar of pasta sauce
8 oz can of tamato sauce
1 teaspoon of dried Itallian sessoning
1 lb. of fettuccine
3/4 cup whole milk
2 eggs
3 oz sliced pepperoni
3 cups of shredded Cheddar and Monterey Jack cheeses
Pizza Style
First, preheat the oven to 350 degrees F and bring a large pot of salted water to a boil over high heat. While this is heating up, start the sauce. In a large skillet, add 1 chopped onion, 1 chopped green bell pepper, and an 8-ounce package of sliced button mushrooms to 2 tablespoons of olive oil. Cook and stir over medium heat until the vegetables soften, about 5 minutes.
Add the Soy Crumbles and Pasta Sauce
Add one 9-ounce package frozen soy protein crumbles, a 26-ounce jar of pasta sauce, an 8-ounce can of tomato sauce, and 1 teaspoon of dried Italian seasoning to the vegetables. Stir to combine.
Let the Sauce Simmer
Bring to a boil over medium-high heat, then reduce the heat to medium and let the sauce simmer, stirring occasionally, while you prepare the rest of the casserole. The sauce will thicken slightly and the flavors will blend.
Cook the Pasta
Add 1 pound of fettuccine to the large pot of boiling salted water. Stir for about 2 minutes to make sure all the pasta is under the water and that it isn't sticking. Set the timer for cooking according to the package directions.
Combine Eggs and Milk
In a large bowl, combine 3/4 cup whole milk with 2 eggs. Beat this mixture well with a wire whisk to blend. Don't forget to stir that sauce simmering on the stove!
Drain the Pasta
When the pasta is tender, but still with a bite in the center; test it by tasting it, place a large colander or strainer in your kitchen sink. Drain the pasta into the colander, being careful of the scalding hot water. Lift the colander and shake it to remove excess water.
Combine Pasta with Egg Mixture
Immediately add the pasta to the egg and milk mixture. Using tongs, toss the pasta in the mixture to coat. The heat of the pasta will immediately start cooking the eggs.
Layer the Two Mixtures
Place half of the pasta mixture in the bottom of the prepared pan and spread evenly. Then stir the sauce and remove it from the heat. Spoon half of the sauce over the fettuccine, then repeat the layers, ending with sauce.
Top and Bake!
Now top the entire casserole with a 3-ounce package of sliced pepperoni, in a single layer. Then sprinkle with about 3 cups of shredded Cheddar and Monterey Jack cheeses.
Cut Into Squares and Serve
Remove from oven and let stand for 10 minutes. Then cut into 16 squares and serve.
Immediately add the pasta to the egg and milk mixture. Using tongs, toss the pasta in the mixture to coat. The heat of the pasta will immediately start cooking the eggs.
Layer the Two Mixtures
Place half of the pasta mixture in the bottom of the prepared pan and spread evenly. Then stir the sauce and remove it from the heat. Spoon half of the sauce over the fettuccine, then repeat the layers, ending with sauce.
Top and Bake!
Now top the entire casserole with a 3-ounce package of sliced pepperoni, in a single layer. Then sprinkle with about 3 cups of shredded Cheddar and Monterey Jack cheeses.
Bake the casserole at 350 degrees F for 30-40 minutes until the casserole is bubbling and cheeses are melted and beginning to brown.
Cut Into Squares and Serve
Remove from oven and let stand for 10 minutes. Then cut into 16 squares and serve.
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March 14, 2009 at 10:37 PM
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