Mediterranean Vegetable White Bean Feta Penne Recipe Clean Mediterranean Vegetable White Bean Feta Penne
While the casserole is cooking you can prepare a salad or any other dish to go with it. The frozen casserole will generally take about an hour to cook when placed in a cold oven. DO NOT PLACE A FROZEN CASSEROLE IN A HOT OVEN! If it is ceramic or glass it will most likely break and even if it isn t the top portion and sides of the casserole will cook before the inside is heated through and become dried out. When cooking pasta use a large pot with at least 3-4 quarts of salted water (depending on how much pasta is to be cooked). The water should be brought to a full boil before adding the pasta. One to two tablespoons of salt should be added to the water. This will not only help to add flavor to the pasta but will increase the heat of the water allowing the pasta to cook at a faster rate.
The sauce for lasagna can vary from marinara (tomato) to Bolognese mushroom vegetarian or seafood. There will usually be a layer of pasta a layer of ricotta cheese a layer of sauce and a layer of mozzarella. Sometimes the pasta and cheese is layered without the sauce and the sauce is added at serving time. The narrowest of the flat pasta is linguini; linguini is long narrow pasta (about " wide) which can be served with any number of sauces. A favorite that is served with linguini are clams in either a white wine sauce or a spicy red sauce. The next size up is fettuccini which is usually served with an Alfredo sauce (cream or bchamel) made with butter heavy cream and parmesan. It is utterly delicious easy and simple to make and loaded with calories.
Undercooking is less common because undercooked pasta is crunchy and obviously difficult to chew. Overcooked pasta (much more common) is limp loses its shape easily and won t hold a sauce well. Unfortunately overcooked pasta is not salvageable so you ll have to throw it away and start again. The key to cooking pasta well is to keep testing it as you cook it. There will be a guide cooking time on the packet so about a minute before that time is up start testing the pasta. It is ready when it is slightly firm to the bite - a state the Italians call "al dente" (firm but not crunchy). At the al dente stage turn off the heat and drain the pasta in a colander. Shake the pasta to get rid of all excess water (be especially careful to do this if they are pasta shapes which catch pockets of hot water) and serve immediately. The pasta continues to cook while it s draining it in the colander so when you are testing remember that what you eat will be cooked for a minute or two longer than what you re testing in the pan.