1 lb pasta shells
1 lb spinach, chopped and steamed until
2 1/2 cup tomato sauce
1/2 cup soy milk
3 garlic cloves, minced
1 tbsp basil, fresh, chopped or
1 tsp basil, dried
1 salt and pepper to taste
1/4 cup bread crumbs
Directions
cook pasta in boiling water according to package directions. Drain.
In large casserole dish, toss hot pasta with spinach, tomato
sauce,soy milk, garlic and basil. Season to taste. Top with bread
crumbs. Bake at 350 degrees, uncovered, for 30 minutes or until
bubbly. Serve hot.
Total calories per serving: 214. Fat: 2 grams
Source; Vegetarian Journal, Sept-Oct 93/MM by DEEANNE
Servings: 8 servings
Baked Spinach-P)asta Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Spinach; Vegetable
The History of Recipes
It is possible to follow the history of written recipes back into distant history, at least as far back as the Egyptians, and potentially, even further back. In practice though, in the main part, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered so far, according to food historians are a few tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. During Roman times around 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by wealthy Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something we still use today. Aspicius also tells us how the Roman cooks made use of many herbs, including a few you will know for example basil, rue and parsley. As our culinary historical trip moves on a few more years there were a couple of interesting recipe books which date from the 1300s : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that is familiar to us all today, but rather accounts of the types of meals eaten by the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. These new herbs and spices prompted an eruption in recipe manuscripts, many of which still exist in private cookery archives. During the succeeding few hundred years, the upper-class families of the West competed with each other to serve the most exotic banquets, and as a consequence, cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes of the day. By the arrival of the 1900s, cookery publications were in high demand, mostly due to more people being able to read, more spare time and having more money to spend. Like it or not, the introduction of television brings us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Baked Spinach P)asta Casserole recipe.
