An Italian classic. Recipe Basic tomato sauce, or any variation, one batch Cook the sauce. Pasta, sheets or lasagne strips, dried or fresh, 1 pound or so You don’t need to boil the pasta; as long as your sauce is liquid enough, it will cook in the oven. A large baking dish, oven-safe casserole, or
This is a basic pasta with cheese sauce, in the spirit of “macaroni and cheese,” but with lots of vegetables added. Traditionally speaking, this is a variation on a “mornay” sauce, or a bechamel sauce with cheese. The most notable variation is the inclusion of vegetables cooked in the butter before the flour is added.
A medium baking dish, oven-safe casserole, or baking tray Pre-heat your oven to medium (350 degrees) Bell Peppers, 4-6 medium (typically one per serving). Cut off the top of each pepper and scoop out the seeds. Stand the peppers in the baking dish. If necessary, cut off a protruding bit of the bottom to encourage