How to Cook Pasta

Luchen Kugel also known as Jewish Noodle Pudding, is an absolute favorite in most Jewish homes. Mothers teach their daughters, then daughters teach their daughters and the technique of making the best Luchen Kugel proceeds down family lines, including today, teaching sons.

I usually make spaghetti sauce from scratch, but when I’m pressed for time, I buy the healthiest kind I can find. I look for the sauce with the least amount of salt and high fructose corn syrup. My family likes sauce with the meat incorporated into it. Every so often, however, I make meat balls. We like small ones, not the huge kind that contain too much bread and hit your stomach like a rock.

Preheat oven to 350 degrees.

Saute beef, bell pepper, and onion in a skillet for 10 minutes or until the beef is browned and the veggies are crisp tender. Drain. Return mixture to the pan and add the tomatoes, tomato sauce, chili powder, salt, and pepper. Stir and set aside. In a 13 x 9-inch baking pan, arrange a layer of lasagna noodles. Put a layer of the meat mixture then a layer of cheese over the noodles. Repeat the layers, ending with cheese. Bake at 350 degrees for 40 minutes or until heated through and bubbly.

Directions:

1. Boil the noodles in salt water until done.

2. Drain the noodles then run hot water over them and drain well again.

3. Melt butter or margarine in flat casserole dish. I prefer much more butter than I have indicated above, so play with it. You might like it real buttery, too.

4. Put all of the noodles in a bowl and add half of the melted butter or margarine.

5. Beat the egg and pour mixture over the noodles, stirring well.

6. Add sugar and raisins to taste, and if you like, add some chopped apples.

7. Stir well, taste again and adjust the taste to your liking if you need to.

8. Pour the mixture into a flat casserole dish you have lightly greased with oil or butter.

9. Bake at 350 degrees for 1 / 2 hour until golden and crusty. If it isn’t crusty enough, put it back into the oven a while longer and check regularly until the crust is the way you like it.

To Freeze: Prepare pan by lining with aluminum foil. Then proceed as above. When thoroughly chilled, wrap pan completely in foil, seal and freeze.

To Prepare Frozen Dessert for Eating: Remove outer wrapping of foil. Let stand 1 1/2 hours in refrigerator before serving.

Enjoy

Resource Author Francisco Rodriguez Higueras
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Here is a wonderful crockpot recipe for a pasta dish main course that consists of ingredients from almost every food group. This pasta dish is chicken lasagna. It sounds like a simple dish but it is wonderfully delicious. It serves 4 people and takes about 5 hours to prepare. It is not complicated to make but not very easy either. However, the resulting dish is so tasty that it is well worth the effort.

Ingredients needed for the Chicken Lasagna

You will need approximately 1 pound of cooked, shredded chicken breasts or more if you like more protein than a normal person. Then, you need 1 large onion, finely chopped, 3 cloves garlic, finely chopped, 2 jars (17 oz.) of spaghetti sauce, 1 package (18 ounce) “no-cook” lasagna noodles, 1 package (9 oz.) of shredded mozzarella cheese, 1 container (9 oz.) of ricotta cheese, 1/4 cup grated Parmesan cheese, 1/4 cup milk, and 1 egg. Now, if you have your favorite vegetables, such as eggplants, you may add some too but make sure they are finely chopped.

Making this Chicken Lasagna in a Crockpot

First you may want to brown the onions, any other vegetables, and garlic in a non-stick pan. Then you can add the spaghetti sauce and mix everything together very well. In a separate bowl, you can mix the cheeses, milk and egg. It is best to grease the crockpot a little. Place 1/4 of the meat sauce mixture in the bottom of the crockpot then, 1/3 of a layer of noodles. You can break the noodles so that they fit into your crockpot. After that, you can place roughly 1/3 of the cheese mixture on top. Then, repeat the process of: sauce, noodles, cheese for two more layers. Put the remaining meat sauce on top. Cook in the crockpot on low setting for about 6 hours until the noodles are soft.

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