Pasta Casseroles Keep Chef Cool

One of the most fascinating and controversial microwave subjects is pasta.

Microwaving pasta doesn’t actually save time. What it saves is heating up the kitchen. And the finished product is slightly firmer than conventionally cooked pasta.

Also, microwaved pasta won’t stick to the bottom of the microwave dish as it does to the stove-top pot.

Depending on the shape and size of the pasta, you can microwave one half pound to one pound with good results. For each half pound, measure three to four cups of very hot water into an appropriate dish (casserole for small shapes, flat rectangular dish for longer or larger shapes). Add pasta and salt, if desired, and microwave on HIGH (100% power) about 9 to 12 minutes, stirring or rearranging after about half the time. This timing is for commercially dried and packaged pasta. Fresh pasta, depending on its thickness and shape, can cook in less than half the time.

A Question of Efficiency

For amounts larger than one pound of pasta, most microwave experts recommend conventional boiling. Even the most passionate microwave advocate will concede that you need too much water for party-size quantities. It’s not efficient to boil large amounts of water in the microwave.

When there are two dishes to cook at the same time, cook one in the microwave and the other on the stove top. Or, if serving pasta with a sauce, cook the pasta on the stove top and the sauce in the microwave.

No matter how the pasta is cooked, use the microwave for reheating it. Reheated pasta doesn’t get soft and mushy during the second heating. If the pasta seems dry, add a few drops of water, cover the dish with plastic wrap and microwave on HIGH, about two minutes per serving.

The pasta casseroles that follow are year-round favorites. The spicy spaghetti recipe tastes like pizza and is easy to make because the pasta doesn’t have to be precooked. If your family likes macaroni and cheese, they’ll love the flavorful Mexican version here with Cheddar cheese and chiles.

The savory juice in this Spaghetti Casserole is absorbed by the spaghetti as it cooks, permeating it with flavor. Use rimmed plates or shallow soup bowls to serve.

SPAGHETTI CASSEROLE

1 1/2 pounds spicy bulk sausage

4 large tomatoes, coarsely chopped (about 5 1/2 cups)

1/2 cup water

1 cup (1-inch length) spaghetti

3/4 cup chopped onion

3/4 cup diced green pepper

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried marjoram

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 cups shredded mozzarella cheese

Crumble sausage in 3-quart microwave-safe casserole. Microwave at HIGH (100% power) 10 to 14 minutes, stirring every 3 minutes, until no pink remains. Drain most of drippings. If desired, reserve 2 tablespoons drippings in dish to flavor casserole.

To sausage, add tomatoes, water, spaghetti, onion, green pepper, oregano, marjoram, sugar, salt and pepper. Cover and microwave at HIGH 17 to 22 minutes, stirring after 9 minutes, until spaghetti is tender. Sprinkle with cheese and microwave, uncovered, at HIGH 1 to 2 minutes, until cheese is melted. Makes 4 to 6 servings.

Note: Two (1-pound) cans tomatoes may be substituted for fresh. Omit water.

This casserole tastes like nachos. Serve it as an entree with a salad for a light meal, or as a hearty accompaniment to plain roasted or grilled meats.

MACARONI AND CHEESE MEXICALI

3 cups very hot tap water (or boiling water)

1 1/2 teaspoons salt

7 ounces (about 1 3/4 cups) elbow macaroni

1/4 cup butter

3 tablespoons flour

1 1/2 cups milk

3 cups shredded sharp Cheddar cheese

1/2 cup sour cream

1 (4-ounce) can chopped mild green chiles

1/2 cup chopped green onions, including tops

Chili powder

Place hot water, 1 teaspoon salt and macaroni in 2-quart microwave-safe casserole. Cover. Microwave at HIGH (100% power) 8 to 12 minutes, stirring after 5 minutes. Pasta should be slightly firmer than al dente. Drain well and return to casserole.

In 1-quart microwave-safe measuring cup or casserole, place butter, flour and remaining 1/2 teaspoon salt. Microwave at HIGH 2 to 3 minutes, whisking every minute, until bubbly and blended.

Gradually whisk in milk. Continue microwaving at HIGH 5 to 7 minutes, whisking every 2 minutes, until very thick and smooth. Stir in 2 cups cheese until completely melted. Add sour cream.

Add sour cream mixture, green chiles and green onions to cooked pasta. Sprinkle with remaining 1 cup cheese and chili powder to taste and microwave, uncovered, at HIGH 3 to 6 minutes, until hot and bubbling. Let stand about 5 minutes before serving. Makes 6 to 8 servings.