Tonight's Dinner - Baked Macaroni w/Tomato & Cheese

[Guest guest]

This came out terrific. I adapted it from an old cookbook called The Block

Island Cookbook that came out in 1962. The original recipe didn't give an

amount of tomatoes for the sauce so I used a jar of crushed tomatoes and

then added the seasonings. I also layered it with fresh tomato slices and

fresh basil. It was really good.

 

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Baked Macaroni w/Tomato and Cheese

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Adapted from The Block Island Cookbook

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1-28 oz can crushed tomatoes

1/2 tsp salt

1/4 tsp pepper

1/4 tsp celery seed

dash oregano

dash marjoram

dash thyme

2 cloves garlic, minced

1/2 box dried macaroni

8 plum tomatoes, sliced

5 basil leaves, chiffonade

1 sprig thyme, leaves chopped

1 sprig rosemary, leaves chopped

1/2 pkg shredded pizza cheese mixture

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Spray a casserole dish with cooking spray. Set aside.

 

In a small pot, place the crushed tomatoes and all the dried herbs and

seasonings. Mix well and heat to a simmer. Turn off heat.

 

Put up a big pot of water to a boil. When it comes to a boil, add some salt

and the macaroni. Cook according to package directions.

 

When done, drain well.

 

Put 1/2 of the amount in the bottom of the casserole dish. Layer the

tomatoes, herbs, cheese, and then continue until all ingredients are used

up. Top with sauce and cheese.

 

Bake at 350F for 1/2 hour. Remove and let sit for 10 minutes. Then serve.

 

Garnish with a sprinkle of parmesan cheese and some fresh herbs that have

been chopped.

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RisaG

MK Independent Beauty Consultant

radiorlg

 

Risa's Food Service

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Updated 9/14/01