Italian
From Pella Collector's Cookbook 8th Edition - 1982 (1982).
A historical recipe
Pella Collector's Cookbook 8th Edition - 1982, by Women's Auxiliary of Central College (1982).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- RIGATONNI Dorothy Vander Leest 1 pkg.
- Rigatonni noodles 1 cup shredded Mozarella cheese 1 can mushroom pieces sauce 1 cup shredded Cheddar cheese Parmesan cheese Boil noodles and drain.
- Make sauce.
- Layer noodles, sauce, mushrooms, Cheddar cheese and Mozarella cheese.
- Bake in low oven (300°) for at least one hour.
- Serve with grated Parmesan cheese.
Plating
Cookware for this recipe
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Saucepan
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Grater
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Colander