Pasta casserole with "offshoots" in preserving jar
Time
Preparation time: 20 min.
Cooking or baking time: 20 min.
Total preparation time: 40 min.
Cooking, baking and stocking in a jar is a practical matter. Here is a recipe for a noodle casserole. We prepared four portions in the casserole dish and ate them immediately, two portions were simultaneously prepared in a serving glass and are now available.
As jars are well-washed jars of jam, sausage, applesauce, pasta sauce, etc. A wide opening is more pleasant if you want to serve directly in the glass and want to eat from it. However, since you do not have to pull the whole thing out of the glass like a cake, it does not need to be a tumbler. I took glasses with 350 ml capacity.
ingredients
(For 4 people in the baking dish and 2 serving portions in the glass)
- 500 g pasta (Spirelli, picture 3, macaroni, farfalle)
- 400 g hard cheese (different sorts, small cut or grated, I had hard cheese with herb crust left over (picture 4), which had become too hard for "s bread" and pizza cheese, picture 5)
- Onions, garlic, bacon, mushrooms, peppers, vegetable remains (which is just there, at least 1 handful)
- broth
- 1 tablespoon cashew (almond purée or peanut sauce)
- Spices: herbs (rosemary), pepper, salt to taste (Caution cheese, bacon and broth already contain enough salt, I did not need another)
preparation
- Cook noodles according to the instructions in plenty of broth until firm. (If the noodles are soft, do not pour off the broth, but catch it, it will still be needed).
- Grease a baking dish and 2 serving glasses.
- Preheat oven to 180 - 200 degrees.
- Fry the onions, garlic, bacon, mushrooms and peppers in a large pan. Most of the fat from the bacon, if necessary, add more fat in the form of olive oil. (Picture 2)
- When the onions are glassy, deglaze with two ladles of soup.
- Add cashew sauce and stir until the mus has dissolved and produces a creamy liquid. Possibly. Add more broth and more cashew.
- Put the pasta in the pan and stir well. (Photo 6)
- Mix noodle mixture and chopped cheese alternately into the prepared casserole dish and the serving glasses while mixing (Fig. 8)
- Finally comes a layer of cheese on it. (Photo 9)
- If the mixture looks too dry, pour some more of the broth over it, so that at the bottom of the casserole dish is about a dozen broths.
- Place the casserole dish and portion glasses in the oven and bake without lid for about 20 minutes, until the cheese has formed a nice crust. (Picture 10)
- The portion glasses still hot with lid tightly closed and allowed to cool (Caution: baking gloves use the glasses are really hot)
- The casserole can be served immediately. This fits a green leaf salad.
Prepare the portioned glasses later
The portion glasses warm my boys during the week as follows:
- Unscrew cover
- Sprinkle 1 Msp. Of brewing powder over it
- Pour 2 tablespoons of water over it
- heat for 2 x 1 minute in the microwave with grill function
- Check temperature and possibly heat a third time
source
The basic idea for this recipe comes from the book: Everything from the glass. Casseroles, cookies, cakes and more. That was in November 2015 for 1.99 euros at Ernstings family. I bought the book when so many recipes for the preserving jar appeared here at FM.
The recipes in the book mostly work on the principle:
- prepare the dish / cake almost ready in glasses (if necessary, partially bake)
- Freeze glasses in stock
- If necessary, remove the glasses from the freezer
- add last ingredients
- to bake
With us in the family that would be very cumbersome, because you need for the various dishes and cakes up to 12 portion glasses. This would be blocked all my portion glasses and my entire freezer with a sort of cake or casserole. In addition, thawing then takes time again. Because you should not put glass directly from the freezer in the preheated oven, because otherwise it jumps. That's why I came up with the idea to cook in the casserole dish for immediate enjoyment and to cook only a few servings in serving glasses. This has the advantage that you can do the normal cooking and storage cooking in one operation and not blocked so many storage jars at once. The storage jars do not need to be refrigerated, they are stable at room temperature in the normal kitchen cabinet and will be used up within a few days / weeks anyway.
The recipe itself, I have something emaciated ?, It originally contained even more cheese, 150 g of butter and 300 ml of cream, 2 tablespoons flour and 45 g breadcrumbs, but no onions, garlic, vegetables or bacon and no cashew. The crust of breadcrumbs, 3 tablespoons butter and Parmesan from the original recipe but I also think of it delicious. It will also be tried.
