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Sunday, January 2

Cheesallo casserole

Fusilli
½ package
Water
5 cups
Salt
Olive oil
2 tablespoons
Onion, chopped
1
Garlic, chopped
1
Mushrooms, cleaned, quartered
1 pound
Bison, ground
1 pound
Tomatoes, stewed, diced, drained
14 ½ ounces
Tomato paste
3 tablespoons
Tabasco
15 dashes
Artichokes
28 ounces
Basil, ground
1 teaspoon
Oregano, ground
1 tablespoon
Thyme leaves
½ teaspoon
Bay leaf
1
Pepper, freshly grounded
Ricotta
2 pounds
Eggs
2
Cilantro, chopped
2 tablespoons
Gouda, shredded
2 cups
Provolone slices
12 ounces
  1. Preheat oven to 375°F.
  2. In a large pot, bring water to a boil, and add pasta and a pinch of salt; cook pasta denté.
  3. In a large saucepan, heat oil, and then add onions and garlic; cook until tender.
  4. Add meat, and cook until browned; drain off grease, if there’s too much.
  5. Add mushrooms, and continue to cook for another 10 minutes.
  6. Add tomatoes, tomato paste, Tabasco, artichokes, basil, oregano, thyme, bay leaf, salt, and pepper.
  7. Bring to boil, reduce to a simmer, and cook for 25 to 30 minutes.
  8. Combine with pasta, and transfer to a large casserole dish.
  9. Combine ricotta, eggs, cilantro, and Gouda; spoon evenly over meat filling.
  10. Cover with provolone.
  11. Bake for 15 minutes, rotate casserole, and bake another 15 minutes.
  12. Let rest at least 10 minutes before serving.

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