I don't think you can ever fail with cheese and pasta. It's one of those combinations that no matter how you cook it, it will always be delicious. There is a local restaurant nearby that is famous for its baked spaghetti. As with any good recipe, the ingredients are a secret. After many years as a patron, my mom decided to recreate the recipe with successful results. It is a fantastic blend of creamy cheese, baked pasta and delicious marinara. The only complication is that the process is somewhat challenging. She cooks it in a water-bath at a low temperature for four hours. I am no expert at Italian cooking, but it seems a little complicated for an Italian recipe. I decided to make an attempt at changing my mom's recipe slightly (with some grief from my sister nonetheless), and created a pasta dish that was equally delicious with far less cooking time. However, I wasn't thrilled with the consistency, so I don't want to post the recipe just yet, but I will show some snaps I took along the way. Cheese and pasta will always be comfort food for me, so even though I don't see this dish as a success, it definitely wasn't a fail.
Rue for the Béchamel Sauce
Al Dente Pasta
Cheese Mixture
Just in Need of Some Marinara
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