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Maruzzine With Cauliflower And Cheeses

world.food's picture
Ingredients
  Grated pecorino romano 1⁄2 Cup (8 tbs)
  Maruzzine 2 Pound, cooked, drained (shell shaped pasta)
  Part skim mozzarella 1 Pound
  Provolone 1 Pound
  Mushrooms 1 Pound, sliced
  Cauliflower head 1 , broken into florets
  Olive oil 4 Tablespoon
  Black pepper 1⁄2 Teaspoon
  Garlic powder 1 Teaspoon
  Oregano 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Tomato sauce 1 Cup (16 tbs)
  Parsley sprigs 3 (for garnish)
Directions

GETTING READY
1. Preheat oven to 350* degrees.

MAKING
2. Take a dish and bring 4 quarts water to a rollicking boil.
3. Stir pasta in water.
4. Cook for about 7 minutes or until al dente.
5. In a colander, rinse pasta with cold water and drain. Set aside.
6. Using a shredding disk of a food processer, grate mozzarella and provolone, applying medium pressure.
7. Take a casserole, and in it combine pasta, mushrooms, cauliflower, olive oil, grated Romano, mozzarella, provolone, herbs, spices and sauce.
8. Mix all the ingredients well.
9. Cover casserole with foil.
10. Place it in preheated oven and bake for 30 minutes.
11. Uncover and bake another 5 minutes.

SERVING
12. Serve maruzzine with cauliflower and cheese hot with parsley spring garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
4

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