Saturday, May 25, 2013
Greek-Style Baked Macaroni
This delicious baked macaroni dish from Greece is great for the whole family! Try it with tomatoes fresh from the garden or your local farmers' market.
At a glance
1 1/2 lb. very ripe fresh tomatoes, blanched and peeled 1/2 cup olive oil 4 celery stalks, chopped Few dashes sea salt Few dashes fresh ground black pepper 1 lb. whole wheat macaroni Grated Parmesan cheese
Preheat oven to 425 degrees. Cut tomatoes into small pieces and place in an oven-proof dish. Add oil, celery, salt, pepper and 2 cups of warm water and stir. Place in oven and bake for 20 minutes. Remove from oven and add macaroni, stirring with a fork to make sure it does not stick together. Return to oven. It should be ready when water has evaporated, approximately 20 minutes. If water is evaporated and macaroni is not soft, add a little more water and cook a little longer. Serve with a generous amount of Parmesan cheese.
Try it with whole wheat wagon wheels, bow ties, or shells to add extra fun for your little ones!