Ingredients
1 lb. lean ground beef
1/2 c. chopped onion
1 (6 oz.) can tomato paste
3/4 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
3/4 c. milk
1 (8 oz.) pkg. cream cheese
1/2 c. grated Parmesan cheese
1/2 tsp. garlic salt
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Brown meat. Add onion. Cook until tender. Add tomato paste, water, salt and pepper. Simmer 5 minutes. Heat milk and cream cheese; blend well. Stir in 1/4 cup Parmesan, garlic salt, green pepper and noodles. In casserole, alternate rows or layers of noodles and meat sauce. Bake at 350° for 20 minutes. Sprinkle on remaining cheese. Serves 6.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Whole salt-packed anchovies — pasta puttanesca, bagna càuda, dressings
Record your recipes and experiments — organized cooking journal
Salt-cured Sicilian capers — superior to brine-packed
Italian pasta organized by shape — which sauce belongs with which pasta