That was the co-op's infancy. It quickly grew into toddler stage and beyond and moved to a (very small) store front in town. During this time, no meats were carried and many of the members were vegetarians as we were at that time. I was asked if I would submit and post a vegetarian menu weekly highlighting a dish containing an ingredient (or ingredients) that could be purchased at the co-op.
One of those recipes was Linguine Casserole with Spaghetti Sauce. But somehow, someway, I lost my recipe and couldn't make the dish for many years. Well, I just found a thick folder of all the recipes I submitted to the co-op during that period and now had the "lost" recipe in my hands. (You can guess where I found this folder, right? Yep, in THE BOX!)
I eagerly made this casserole a couple of nights ago and it was as good as I remembered so I'm sharing it here. It would be great with pre-cooked, crumbled sausage or bacon in with the pasta and cheese (if you didn't want to keep it vegetarian) or by adding meat to the spaghetti sauce or adding some pre-cooked, baked meat balls as I did.
I didn't have linguine, so substituted spinach fettuccini. Close enough.
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Linguine Casserole with Spaghetti Sauce
8 oz. linguine, cooked and drained
2 eggs, beaten
1/4 cup grated Parmesan cheese
2 tablespoons dried parsley
8 oz. mozzarella cheese, grated
Combine cooked linguine, eggs, Parmesan cheese and parsley. In a greased 11" x 7" (approximately) shallow baking dish, layer half of linguine mixture and half of mozzarella cheese. Repeat layers. Bake at 350 degrees for 25-30 minutes.
Cut baked casserole into squares and serve with your favorite spaghetti sauce on top.
This recipe can be doubled to serve a large group. Leftovers freeze well.
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Mixture in baking pan. Only needs
top layer of cheese.
Topped off with cheese,
ready for oven.
Just taken out of oven.
And served up on plate.
We made a good dent in it
the first night.
Then I warmed it up the next night (flavor was even better, we both thought) and still had a smidge bit left that I served with scrambled eggs (cooked right in with the leftover casserole) this morning.