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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A different, tasty casserole dish. Ingredients:
6 ounces vermicelli |
1 tablespoon olive oil |
2 eggs, lightly beaten |
1 pinch ground nutmeg |
3 tablespoons parmesan cheese |
salt |
coarse black pepper |
1/2 cup olive oil |
1 garlic clove |
3 1/3 cups peeled canned italian tomatoes |
1/2 tablespoon orange rind |
1 tablespoon fresh mint, finely chopped (optional) |
1/4 lb fontina cheese, cut into small cubes |
Directions:
1. Preheat oven to 375°F.
2. To prepare base: Cook vermicelli in boiling salted water until al dente. Drain. Add 1T olive oil and stir.
3. In a large bowl, combine eggs, nutmeg and parmesan. Season with salt and pepper. Add vermicelli and stir well to coat pasta evenly with egg mixture.
4. Grease 9” pie tins and press the pasta evenly over the bottom and up the sides (as though you would for a pie crust) far enough to form a shallow rim.
5. Cover the rim loosely with tin foil and bake for 10 minutes, or until pasta shell has set. Leave the foil on for later baking.
6. To prepare the filling: Heat oil in a frying pan and gently saute garlic for 1 minute. Drain tomatoes, reserving juice for later, and break tomatoes up with a spoon before adding to the pan. Cook over low heat for 5 minutes, stirring occasionally.
7. Add salt and pepper to taste, 10 - 13 cups of reserved tomato juice and the orange rind.
8. Simmer until tomatoes are pulpy and thick, stirring occasionally. The mixture should be quite thick, with no excess liquid.
9. Remove from heat and stir in mint (if using) and sugar, then let cool slightly. Stir cheese into tomato mixture, then spoon into the pasta base.
10. Bake until set, about 30 minutes. Cool slightly before serving.
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