No-Boil Pasta For Dummies

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No-Boil Pasta For Dummiessource: LexnGer

No-Boil Pasta For Dum­mies origin­al­ly start­ed out with the name Bomb­proof Baked Maca­roni Cas­serole. The recipe came from a  handy cook­book called  The Clue­less Vegetar­ian by Eve­lyn Raab.

Why the change in name?

I’ve been making this recipe for years, and each time I throw it to­gether,  I change it more and more to suit my own taste. At first, I started skip­ping the chopped onion and breadcrumb top­ping. Then I added my favor­ite Ita­lian sea­son­ings and Par­me­san cheese. And final­ly, I in­creased the noodles from 1 1/2 cups to 2 1/2 cups (along with more water). By now, my ver­sion of the recipe only vague­ly re­sembles the or­igin­al.

So to be fair to Eve­lyn, I’ve changed the name to No-Boil Pasta For Dum­mies.


2 1/2 cups elbow pasta, scant

1 28 oz can chopped tomatoes

1 cup shredded cheese

1 1/2 tablespoons dried basil

1/3 teaspoon garlic powder

1 1/2 teaspoons dried oregano

salt and pepper to taste

3 cups water

Parmesan cheese, for garnish


Do not preheat oven.

Lightly coat a 9 x 13 baking pan with cooking spray. Add all ingredients but Parmesan cheese,  and stir well to combine.

Cover and cook in 425 degree oven for 50 minutes. Check for doneness and cook another 10 minutes if needed.

Garnish individual servings with Parmesan cheese and serve immediately.

Note: This recipe makes a lot of juicy and delicious tomato broth. Be sure to serve with bread or a roll to sop up the extras.

Get your own copy of  The Clueless Vegetarian: A Cookbook for the Aspiring Vegetarian at Amazon.

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