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Receta Baked Pasta with Pesto
by Monte Mathews

Here’s

Pre-heat oven to 400 degrees.

Spray or butter a large baking dish

(about 9 x 13 inches)

In a large stainless steel frying

pan, heat the oil over moderately low heat.

Add the onion and cook, stirring occasionally, until the onion

starts to soften but not

brown. Break the ground beef into pieces

and add it to the onions. Cook until the

beef is no longer pink, about 5 minutes.

Add the tomatoes and salt to the

pan and bring the mixture to

a simmer. Cook until most of the

liquid evaporates, about 10 minutes. Remove the pan from the heat.

Meanwhile, in a large pot of

boiling, salted water, cook the pasta following the package instructions for al

dente pasta. Drain and then add the pasta to the sauce, stirring to incorporate

it.

Put half the sauce mixture into the

prepared baking dish.

Put dollops of pesto over the pasta

and sauce. Then top with half the soft

cheese and half the parmesan. Repeat

with the remaining pasta, sauce, pesto, soft cheese and parmesan. Bake until bubbling, about 15 minutes. You can also assemble the dish and hold it until

half an hour before dinner but having cooled, it may take a little longer in

the oven. Serve with a green salad and

some crusty bread if you’d like.