|Katie Stewart's Cookery Book|
|by Katie Stewart|
This collection of practical, varied and imaginative recipes, carefully chosen from her column during years as Cookery Correspondent on "The Times".
1 - 10 of 54 for provolone pasta sauce
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Peel the eggplants, ... size of the pasta you intend to ... Combine the tomato sauce with the basil. ... sliced caciocavallo or provolone, sprinkle the ... then serve. Serves 4.
Brown ground chuck ... in garlic, spaghetti sauce, tomatoes and ... minutes. Meanwhile, cook pasta according to directions, ... Cover with sliced provolone cheese. Repeat layers, ... a tossed garden salad.
Brown ground meat, ... then add spaghetti sauce, tomatoes, mushrooms ... this time cook pasta until al dente ... with slices of provolone. Repeat this ... 350 degrees. Serves 8.
All the taste ... stewed tomatoes, spaghetti sauce and undrained mushrooms. ... with half the Provolone and Mozzarella cheese. ... degrees for 35-40 minutes.
Brown ground beef; ... onions, garlic, spaghetti sauce, mushrooms. Simmer ... cream. Cover with Provolone cheese. Repeat these ... melted and lightly brown.
Cook shells according ... Stir in Ragu sauce and simmer 20 ... more. Casserole is ready to serve when the cheese is melted and lightly browned. Serves 8-10.
Brown ground beef ... before putting in. Break the Provolone into pieces. Mix thoroughly and bake for 1/2 hour at 350 degrees. Serves 8 hearty appetites.
Cook meat in ... onions and garlic, sauce, tomatoes and ... - top with provolone. Repeat, ending ... Remove cove and bake until cheese melts. Makes 4 quarts.
Fry beef, crumble, drain. Add onions, garlic, sauce, mushrooms and ... with slices of Provolone cheese. Repeat process ... cheese melts and browns slightly.
Cook ground beef ... onion, garlic, spaghetti sauce, stewed tomatoes, ... with slices of Provolone cheese. Repeat layering ... slightly. Yields: 18 servings.
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