by "Textured Soy Protein" (texturedsoyprotein)
Published 11/12/2017 at 19:47
by "Textured Soy Protein" (texturedsoyprotein)
Published 11/12/2017 at 19:47
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STARS: 8
So here’s baked rigatoni with peppers, onions, Italian sausage and a whole bunch of mozzarella. The secret is to use fresh grated cheese from a block. The pre-shredded stuff is coated in potato starch.
"DipodomysDeserti" (dipodomysdeserti)
11/12/2017 at 19:58, STARS: 1
Mangia!
"ranwhenparked" (ranwhenparked)
11/12/2017 at 20:00, STARS: 1
Oh, that looks so good. Now I want baked ziti, and I already had dinner.
"Wrong Wheel Drive (41%)" (rduncan5678)
11/12/2017 at 20:10, STARS: 0
I’ve gotta get into making some baked pasta dishes. Very good for leftovers to bring to work for lunch! Sure to make my coworkers jealous and put me in a post lunch food coma. Got a recipe?
"Textured Soy Protein" (texturedsoyprotein)
11/12/2017 at 20:59, STARS: 2
Well I usually make stuff like this off the top of my head but I can reconstruct it into a recipe. I did this with slightly hippy ingredients but it can be made less so if desired.
1 lb box tube shaped pasta (I used
Gia Russa whole wheat rigatoni
)
12 oz italian sausage (I used these
veggie sausage dealies
but I’ll explain how to do real sausage)
1 jar of pasta sauce (a thinner, less-salty one works best here)
1 lb mushrooms, sliced
1 large or 2 small onions, diced
1 red bell pepper, diced
1.25 lbs mozzarella cheese, grated, i.e. buy a block and grate yourself
13x9 glass baking dish
This is a very simple list of ingredients. The main thing here is you have to pre-cook your components before putting them together and baking them.
First up is the sausage. The veggie sausage I got is a mix of soy protein and egg whites so it can be sliced ahead of time. I slice them up and brown them in a pan for a while with some olive oil, about 8 minutes with the heat on the notch between medium and med/hi, tossing occasionally. Then set them aside.
(If you do real meat sausage you have to cook them whole in a pan then slice them later. Usually it helps to do them over medium heat with a lid on and then flip them, maybe about 5 mins a side or more. You want them cooked through. Take them out of the pan and let them cool while you do other stuff, then slice. Don’t slice immediately or the juice will go everywhere.)
Next up cook the mushrooms. You have to pre-cook them to get the water out of them so you don’t get a watery pasta bake. Cook them over medium-high heat with some olive oil and a few pinches of salt. They’ll release their water which will eventually evaporate.
Around the time you start your mushrooms, get your pasta water boiling, and salt it heavily, like 2 tbsp. Once it’s boiling, cook your pasta for 2 minutes less than whatever the instructions on the box say. Also preheat your oven to 400 around this time.
While your pasta is cooking, sautee your onions and peppers a notch above medium for about 5-8 minutes so they’re soft and maybe a little browned.
Once your pasta is cooked, drain it, then add it back to your pot, off the heat, with the sauce, mushrooms, sausage, peppers and onions. Set aside about 1.5 to 2 cups of your cheese, but mix the rest in with your pasta. Put it in a 13x9 glass baking dish, spread it around into an even layer, then cover with the remaining cheese.
Bake for 20 minutes at 400, take it out, and let it cool down for at least 10 minutes. If you serve it right away it’ll fall apart. It will still be plenty warm after resting for 10 minutes and has a better chance of holding together.
"Wrong Wheel Drive (41%)" (rduncan5678)
11/12/2017 at 21:33, STARS: 0
Sounds simple enough, I never make recipes either nor do I measure anything. This sounds great though, cooking everything first is certainly the key. I just need meat, pasta, vegetables cooked, then throw in in a pan with some cheese and sauce. And bake until it’s done. Perfect!
I refuse to use jarred sauce though, I always make my own from no salt added crushed tomatoes.
"Textured Soy Protein" (texturedsoyprotein)
11/12/2017 at 23:20, STARS: 1
I happen to have, randomly for being in Wisconsin, an awesome local tomato sauce company called DiSalvo’s . I use their Sicilian style sauce which is thinner. I like that all of their sauces aren’t full of a bunch of salt and other crap like most mass produced stuff. Like this is 230 mg of sodium per serving and Prego or shit like that is easily twice that much or more. It’s close enough to scratch for convenience cooking like this.
