Italian Pasta Bake is a great recipe...and one that you can prepare a day ahead, refrigerate, and bake just in time for dinner! This recipe is from “Open House: A Culinary Tour,” which is the Junior League of Murfreesboro's cookbook. The book was introduced in 2002 and allows the Junior League to raise funds necessary to support our projects, community partners, and train our volunteers.
1 1/2 lbs ground beef
1 1/2 cups tomato sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon garlic powder
Oregano to taste
Pepper to taste
6 oz. cream cheese, softened
1 cup sour cream
3 green onions, chopped
10 oz egg noodles
1 1/2 cups grated Parmesan cheese
Brown the ground beef in a skillet, stirring until crumbly; drain. Add the tomato sauce, salt, sugar, garlic powder, oregano and pepper. Simmer for 30 minutes.
Combine the cream cheese, sour crea, and green onions in a bowl; set aside.
Cook the noodles according to the package directions; drain. Layer the noodles, sour cream mixture, tomato sauce, and Parmesan cheese 1/2 at a time in a greased 9 x 13 inch baking dish. Bake at 350 degrees for 20 minutes or until heated through.
One last thought ... the cookbook also has a fabulous children's section in the back. Our personal favorite is the Peanut Buddy Play Dough. This is essentially edible play dough and is ideal for small children.
4 cups confectioners' sugar
4 cups nonfat dry milk powder
3 1/2 cups creamy peanut butter
3 1/2 cups corn syrup
Combine the confectioners' sugar, milk powder, peanut butter, and corn syrup in a bowls with a spoon. Use as an edible modeling clay. Decorate with assorted candies and sprinkles. |
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