PASTA: Pasta Gratin

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* Exported from MasterCook Mac *

 

Pasta Gratin

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p. 215

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Pizza, and Bruschetta

 

Amount Measure Ingredient -- Preparation Method

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3 large eggs -- beaten

1 cup low fat milk

2 tablespoons nonfat dry milk

1/2 teaspoon salt

freshly ground black pepper -- to taste

2 ounces Gruyere cheese -- grated

or 1 ounce each Gruyere and Parmesan -- (1/2cup)

2 cups leftover pasta -- (2 to 3)

with topping or without

 

When I am testing recipes I often end up with various pasta dishes in

the refrigerator. Not one to throw out food as long as it's edible, I've

come up with this all-purpose gratin. This is a kidpleaser.

 

MAKES 4 SERVINGS

 

1. Preheat the oven to 375 degrees F. Oil a 2-quart gratin dish with

olive oil.

 

2. In a mixing bowl, beat the eggs and add the milk, dry milk, salt,

and pepper. Beat together well to be sure the dry milk is dissolved.

Stir in the cheese and the pasta. Turn into the gratin dish.

 

3. Bake for 35 to 40 minutes, until the custard is set and the top

golden brown. Serve hot.

 

Advance preparation: The gratin can be baked several hours ahead and

reheated in a 250 to 300 degrees F oven for 20 minutes.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 128 Calories; 8g Fat (60%

calories from fat); 10g Protein; 2g Carbohydrate; 178mg Cholesterol;

381mg Sodium

Food Exchanges: 1 1/2 Lean Meat; 1 Fat

 

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