I wrote about this a couple of years ago but thought I would revisit the topic. Italian cooking and Amish fare can share some basic similarities. This is especially true where pasta is concerned. Italian and Amish cooks are both legendary for their pasta-making skills. Amish tends to be very basic and centered around noodles, where as Italians are known for a much greater variety of pastas. Still, the basics are the same. Italian inspired foods began making inroads into Plain cooking decades ago. Homemade pizzas and pastas are now common among the Old Order Amish. As those Italian staples moved into mainstream American culinary culture, the Amish took note. With bountiful gardens full of tomatoes during the summer, homemade pasta and pizza sauces are a natural fit. The Amish Cook shared a recipe in her column several years ago for a rigatoni and cheese casserole. Rigatoni is an Italian pasta, but many Amish cooks do use their homemade noodles for this recipe. This looks delicious, thanks to Diann, who tested this recipe. And it looks so delicious I may have to test it too!:) This recipe is adapted to the at-home cook, an Amish cook would likely use homemade noodles, cottage cheese, and sauce from the garden and so can you. In fact, the cottage cheese is an example of how the Amish sort of borrow recipes from other cultures and add their own stamp, in an Italian dish you’d likely see ricotta cheese.
- 1 pound of ground beef
- 2 26 ounce jars of spaghetti sauce
- 16 ounces of cottage cheese
- 1 1 pound box of rigatoni noodles, cooked
- 2 eggs
- 1 ½ teaspoons dried Italian seasoning
- 1 /4 cup grated parmesan cheese
- 4 cups mozzarella cheese
- Preheat oven to 350.
- In saucepan over medium heat brown beef and add pasta sauce and seasoning. Cover and simmer for 20 minutes.
- In a separate bowl, combine cottage cheese with 1 cup mozzarella cheese, parmesan cheese and eggs.
- Grease 13 X 9 baking dish and spread 1 cup of the pasta sauce mixture.
- Top with 1/ 2 of the noodles, cheese mixture and repeat in layers until everything is used up.
- Sprinkle remaining 3 cups of mozzarella cheese over top. .
- Bake uncovered until bubbly, 45 minutes. Makes 10 to 12 servings.
This is a hamburger-mushroom meatball recipe that ran in The Amish Cook column back in 2010. Meatballs are another example of a traditional Italian food finding favor in Amish kitchens. Again, very basic ingredients. Most Amish cooks have access to plenty of ground beef, so meatballs are a natural fit in Amish kitchens.
1 can cream of mushroom soup
1 pound ground beef
⅔ cup dried bread crumbs
1 egg, slightly beaten
1 tablespoons minced parsley
1 soup can milk
Salt and pepper
2 tablespoons chopped onions
In a medium mixing bowl, combine hamburger, bread, onions, parsley, egg, salt, and pepper. Blend together. Shape into balls , brown over low heat . Drain. Add soup and milk to the skillet. Cover and cook over low heat for 20 minutes.