This is another popular recipe among busy Amish homemakers with large families to feed. Most of you will use your own store-bought spaghetti for this, but many Amish moms would use a homemade noodle. But otherwise the recipe below is the same as what most Amish would use. The tomato-basil sauce would also be homemade, but you can use a store-bought jar.
Anyway, if you are looking for a hearty, feed-an-army, delicious casserole this weekend, this is a great option! Also, this illustrates the continuing influence of Italian food in culinary pop culture and that has seeped over into Amish kitchens.
- 1 (1 lb) box angel hair pasta
- ½ cup parmesan cheese
- 2 eggs
- ⅓ cup milk
- ½ cup margarine
- 1½ lbs ground beef
- 2 teaspoons minced garlic
- ½ cup chopped onion
- ½ cup chopped green pepper (optional)
- ½ cup mushroom (optional)
- 1 (26 ounce) jar tomato and basil pasta sauce
- ½ cup hot water
- 1 cup shredded pizza cheese (mozzarella and cheddar)
- Preheat oven to 350 and PAM a 13x9 deep baking dish. In large skillet, brown ground beef.
- In large pot cook pasta to firmness of al dente.
- When beef is cooked, drain and add spaghetti sauce and hot water.
- Add garlic and veggies and simmer about 10 minutes.
- When pasta is done, drain in a colander and rinse with hot water, let sit temporarily.In pasta pot, melt margarine.
- Stir in parmesan cheese, then add pasta back into pan.
- Beat eggs with milk and toss with pasta mixture.
- Press pasta in pan evenly.
- Top with sauce mixture, spreading to the edges.
- Bake at 350 for 15 minutes.Top with cheeses and bake additional 15 minutes until cheese starts to melt and brown.Remove from oven and let sit for 10 minutes for easier cutting.
- Cut into squares.