Wednesday, December 31, 2008

Liz's Pasta Sauce & Cheese Filling

This recipe is a combination of several recipes that Liz had worked with some time ago. Can be made ahead of time. Also freezes well.

See the lasagna recipe for more details about preparing a pasta dish.

INGREDIENTS FOR THE SAUCE:
olive oil
1 med. onion
3 cloves garlic
2 large cans (28 oz. each) crushed tomatoes, roasted garlic flavored
1 small can tomato paste
1 med. can diced tomatoes
3/4 cup water
1/2 to 3/4 cup orange juice
1 tsp oregano
1 tsp dried basil
1/4 cup dried parsley

INGREDIENTS FOR THE FILLING:
1 pkg 15-oz ricotta
1 pkg 12-oz cottage cheese
3 eggs
1/4 cup dried parsley
1-1/4 cups parmesan, grated
3 cups (1-1/4 lbs) mozzarella, shredded

PREPARATION OF SAUCE:
Using Dutch oven will reduce splattering.

1. Finely chop onion and saute it with minced garlic in olive oil.

2. While sauteeing, combine oregano, basil, and parsley. Set aside.

3. When onions are finished, add crushed tomatoes, tomato paste, diced tomatoes, water, orange juice, and dried ingredients.

4. SImmer uncovered for 1 hour, stirring occasionally.

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PREPARATION FOR CHEESE FILLING:
Make the cheese filling while pasta is cooking.

1. Shred cheeses; keep separate and set aside.

2. Lightly beat eggs. Set aside.

3. In a large bowl, combine ricotta, cottage cheese, eggs, parsley, most of the parmesan, and 1/2 to 3/4 of the mozzarella.

4. After placing a small amount (1 ladle?) of sauce on the bottom of the cookware, stuff the pasta with the filling (or spread a layer of it onto the pasta).

5. Sprinkle remaining cheeses over the top of the pasta before baking.

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