No-Boil Pasta For Dummies
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.