This is a recipe that my grandmother used to make every Thanksgiving. She used to stuff her turkey with it, but I've decided that I like it better just as a casserole. It's a family favorite.
- 2 lbs ricotta cheese
- 1⁄2 lb mozzarella cheese, shredded
- 1 egg
- 1⁄4 cup parsley, chopped
- 1⁄2 small onion, chopped
- 1⁄2 stalk celery, finely chopped
- 1⁄4 lb vermicelli, cooked al dente
- 1⁄4 lb provolone cheese, sliced
- 1 cup shredded romano cheese or 1 cup parmesan cheese
- 1⁄2 lb mushroom, chopped into pieces
- 2 garlic cloves, minced
- 1⁄2 lb pancetta (italian bacon) or 1⁄2 lb Canadian bacon
- 1⁄2 lb ground sirloin
- 2 tablespoons olive oil
- salt, pepper, and oregano (to personal taste)
- Preheat oven to 350 degrees.
- Cut pacetta or Canadian bacon into pieces.
- Break pasta in half and boil it until it's still a little hard.
- Drain pasta and set aside.
- In a skillet heat the olive oil.
- Sauté celery, mushrooms, and onion until tender.
- Add meat and spices and cook until meat is brown; set aside.
- Mix all other ingredients in a large bowl.
- Add to meat mixture and blend well.
- Pour into a baking dish and cook until cheese is melted and pasta is thoroughly cooked (about 30 minutes).
- Note: You may want to boil some extra pasta to serve with this because the dish by itself is very rich. The mushroom pieces should be sized to the cooks personal taste. I prefer bigger pieces while my mother likes smaller. Canadian bacon works just great.
Excellent casserole, and total comfort food! I used bacon and increased the mozza cheese, I usually have to add in other ingredients when I make different recipes, this one really did not need any changes... since my family enjoys pasta casseroles, this was a huge sucsess, and one that I will make again, thanks Christa!...Kittencal:)
This was sooo tasty! I stuffed part of this into a turkey breast for 'Sunday Dinner' and put the rest into a glass casserole dish. I wasn't paying as much attention to the recipe as I should have and overcooked the pasta a little bit. I was worried but I don't think it effected the outcome at all. This is a really great recipe. It's easy to follow and tastes awesome both cooked in the bird and on its own. The only other thing I did a little differently was to start browning the pancetta first then threw the veggies in to cook. I also didn't *really* measure the parmesean, but I'm sure it was close to a cup. It makes ALOT which is good b/c I was looking forward to leftovers.
Absolutely perfect - I wouldn't change a thing. My guests are still talking about this dish!! Thank you queenkungfu!!