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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 | cloves garlic minced |
| 6 x ca. 30 g | onions chopped |
| 1 x ca. 30 g | butter |
| 1 ca. 1 Liter | ricotta cheese |
| 1 ca. 1 Liter | cottage cheese |
| 1 1/4 x ca. 450 g | Mozzarella grated |
| 1 ca. 1 Liter | Chef-Mate Italian Cheese Sauce |
| 1/4 Tasse | Parsley fresh, chopped |
| 2 Teelöffel | black pepper |
| 3 3/4 x ca. 450 g | Fettuccine; cooked, drained warm |
| 2 x ca. 30 g | parmesan grated |
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1. Saute garlic and onions in butter. 2. Combine sauteed mixture with cheeses (except Parmesan cheese), parsley and pepper. Mix thoroughly. 3. Combine cheese mixture with fettuccine. Toss lightly. 4. Transfer to a 20x12x 2 1/2 inch steam table pan. 5. Top with Parmesan Cheese. Cover and bake in preheated 350F oven 20 minutes. Remove cover and bake for additional 25-30 minutes or until thoroughly heated.
Transfer to warm steam table for service.
Note For individual servings, toss 3 ounces pasta with 6.4 ounces cheese mixture. Transfer to individual au gratin dishes. Garnish wit Parmesan cheese. Bake in preheated 350F oven 20 minutes or until thoroughly heated. Serve.
Makes 20 one cup servings
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