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1 lb dry weight of pasta (elbows listed)
1 cup grated cheese
1/2 cup chopped green bell pepper
1 clove garlic minced
1 can (16oz) stewed tomatoes
salt and pepper to taste
Directions were to cook the pasta separate, add the rest together and heat
gently until it melted. Add sauce to pasta and bake covered at 350 for 1
hour.
My version:
Was too much pasta to the sauce so used about12oz dry weight. Used a local
version of crushed tomatoes similar to Rotel brand with chiles. 1/2 cup
chopped bell pepper. I added a little bit of bacos and parmesan cheese to
the top and had used rotini for the pasta as that was handy. Baked as
listed.
The rotel like tomatoes won't be authentic, but the rest would be pretty
close to what a cook then would do if she had the other items.
1 lb dry weight of pasta (elbows listed)
1 cup grated cheese
1/2 cup chopped green bell pepper
1 clove garlic minced
1 can (16oz) stewed tomatoes
salt and pepper to taste
Directions were to cook the pasta separate, add the rest together and heat
gently until it melted. Add sauce to pasta and bake covered at 350 for 1
hour.
My version:
Was too much pasta to the sauce so used about12oz dry weight. Used a local
version of crushed tomatoes similar to Rotel brand with chiles. 1/2 cup
chopped bell pepper. I added a little bit of bacos and parmesan cheese to
the top and had used rotini for the pasta as that was handy. Baked as
listed.
The rotel like tomatoes won't be authentic, but the rest would be pretty
close to what a cook then would do if she had the other items.