The sauce is a simple marinara with tomato paste, fresh minced garlic and dried ground herbs. Now for the warm gooey part, the cheese sauce, well it starts with a ricotta béchamel. Saute minced garlic, butter and baking soda in a hot pan. Add water slowly to thicken and layer in ricotta, shredded Parmesan and water - rinse/ repeat until ricotta tub is empty, oh and don't forget the fine ground black pepper, fresh chopped Italian flat-leaf parsley and a touch of nutmeg!
Layer, layer and layer; marinara, noodles, marinara, fresh spinach, fresh mozzarella scattered throughout, béchamel, sprinkle with a little shredded Parmesan. Top layer should finish with béchamel, mozzarella and Parmesan.
Bake uncovered at 375 for almost 1 hour, watch time as you get close to check for golden brown bubbliness, yes I said bubbliness. I think I could have doubled the minced garlic, or even maybe roast a couple whole bulbs of garlic next time.
I use what I have on hand!
No comments:
Post a Comment