1 tbsp olive oil
1/2 cup onions -- chopped
1/2 cup bell peppers -- chopped
6 oz pkg mushrooms -- sliced
3 cloves garlic -- crushed
28 oz can tomatoes -- cut up
8 oz can tomato sauce
6 oz can tomato paste
2 tsp sugar
2 tsp basil
2 tsp oregano
2 tsp pizza seasoning
1 1/2 tsp salt
1/2 tsp black pepper
1/2 tsp parsley
14 oz box any pasta shape
4 egg whites
15 oz pkg fat-free cottage cheese
1/2 cup parmesan cheese
Directions
Preheat oven at 350. In a large saucepan, heat oil over medium heat.
Cook onions, bell peppers, mushrooms, and garlic until tender. Add
tomatoes, tomato sauce, tomato paste, water, sugar, basil, oregano,
pizza seasoning, salt, black pepper, and parsley. Simmer, uncovered,
for 30 minutes. Cook pasta according to package directions and drain.
In a mixing bowl, combine egg whites, cottage cheese, and Parmesan
cheese. Stir in pasta mixture and pour into a 13" x 9" x 2" pan. Top
with tomato mixture. Bake for 30 to 40 minutes. Sprinkle with
additional Parmesan cheese, if desired.
Recipe By : Anita A. Matejka
Servings: 8 servings
Baked Pasta Dish Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
Written cooking instructions as an idea can be observed far back into ancient history, certainly as far into history as early Egypt, and maybe even further. However, sadly, these early records were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history is a collection of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Continuing our culinary historical journey, there were a couple of interesting recipe books which were published in the 1300s ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are unconnected to the indian curry that we all know today, but rather accounts of the types of meals prepared by the cooks of the upper classes of that time. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from Arab cooking, including spices such as basil and coriander. These new herbs and spices prompted an eruption in books on cookery, most of which are now in private libraries. Over the succeeding few hundred years, the rich and powerful families of the West competed with each other to lay on the most extravagent meals, and as a consequence, chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 19th century that cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookery books are in high demand, mostly as a result of more people being able to read, increased leisure time and a general increase in wealth. The TV revolution gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Baked Pasta Dish recipe.
