Bats and Cobwebs

Comments and faves

1. 

   thejennui (81 months ago | reply)

   is this from the most recent FOOD? or regular mag? looks yummers.

2. 

   MelissaS (81 months ago | reply)

   Yes, it's from the Everyday Food *you* gave me! Sqeeee! Thanks again! Although Madison says, "Why couldn't you give my mom a subscription to a magazine titled: 'Why do you have to ruin everything by putting 'flavor' in it' ?"

3. 

   twelves (81 months ago | reply)

   Aww man, I can't get that recipe online. Any chance you'd post it here?

4. 

   MelissaS (81 months ago | reply)

   1/2 lb bow tie pasta
   1tsp olive oil
   1 garlic clove, minced
   1 can (28oz) whole peeled tomatoes in puree
   1/4tsp dried oregano
   1/8tsp sugar
   coarse salt
   2 precooked chicen sausages (about 3oz each) cut crosswise into 1/4 inch thick rounds (I bought uncooked and quickly sauteed them).
   8oz mozzarella cut into small cubes (1 3/4 cups)
   1/4 cup grated parmesan

   Preheat oven to 400 degrees.

   cook pasta according to package.

   In large saucepan, heat oil, add garlic and saute until fragrent (about a minute). Add tomatoes, oregano and sugar. Bring to a boil, reduce to a simmer: cook, stirring and breaking up tomatoes until slightly thickened. 5-8 minutes. Season with salt.

   Add pasta, sausage and half the mozzarella: toss to combine. Transfer to a 2 quart baking dish. Top with remaining mozzarella and parmesan. Bake until bubbly and top is lightly browned. 10-15 minutes.

5. 

   jgsearls (81 months ago | reply)

   Madison is totally going to flag this photo as "May Offend" per Flickr's guidelines :)

   Thanks for the recipe - I was wondering what we were having for dinner tonight.

6. 

   mmmm, brains (81 months ago | reply)

   Yummy!

7. 

   Working Closet (81 months ago | reply)

   Flickr: Now With Recipies!

8. 

   Kelly D. (81 months ago | reply)

   heh, I served this very dish to my boys on Thursday night on our fiestaware.

Want to format your comment?

Additional info