Pasta Sauces, Casseroles in a Jiffy

With our passion for pasta showing no signs of cooling, it’s good to know that we can microwave pasta sauces and casseroles in a jiffy.

As for cooking the pasta itself, this is one job that’s best done the old-fashioned way--on top of the stove. It would actually take longer to cook pasta by microwave because of the length of time needed to bring a large kettle of water to a boil. Besides, most microwave ovens are too small to accommodate giant pasta kettles.

No matter. Most pasta cooks in less than 10 minutes on top of the stove and you can put that time to good use by readying the sauce or companion casserole ingredients in the microwave.

We all make the mistake of assuming that microwaves can perform every cooking job to perfection. They can’t. Remember when we expected the food processors to chop, mince, slice--and mash potatoes? We soon learned that it turned potatoes to glue and began to use food processors in tandem with blenders and electric mixers.

The savvy microwave cook does likewise, using this oven to supplement her stove top and conventional oven.

ZITI, BEEF AND MUSHROOM CASSEROLE

2 tablespoons oil

1 cup minced onions

2 cloves garlic, minced

2 medium green peppers, cored, seeded and minced

1/2 cup finely minced celery

1 pound lean ground beef

1/2 pound mushrooms, thinly sliced

1 tablespoon minced fresh parsley

1 teaspoon crumbled dried basil

1 teaspoon crumbled dried oregano

1 teaspoon salt

1/4 teaspoon black pepper

2 cups tomato sauce or canned crushed tomatoes, undrained

1/2 pound ziti, penne or rotelle pasta

Combine oil, onions, garlic, green peppers and celery in microwave-safe 4-quart casserole. Cover with wax paper and microwave on HIGH (100% power) 4 1/2 to 5 minutes until onions are transparent.

Push vegetables to middle of casserole and spread ground beef around edges. Recover with wax paper and microwave on HIGH 5 to 6 minutes until beef is no longer pink.

Break up beef with fork, stir in mushrooms, parsley, basil and oregano. Recover with wax paper and microwave on HIGH 4 minutes. Mix in salt, pepper and tomato sauce. Cover with lid and microwave on HIGH 20 minutes, stirring at half time.

While meat mixture simmers, cook ziti according to package directions on top of stove and drain well. Mix ziti into meat mixture after microwaving 20 minutes. Recover and microwave on MEDIUM (50% power) 5 minutes to mellow flavors. Makes 6 servings.

GREEN SHELLS WITH GORGONZOLA CREAM

3/4 pound small green seashell pasta

1 large clove garlic, unpeeled

1/2 pound Gorgonzola cheese

3/4 cup half and half

Pepper

1/3 cup toasted pine nuts, 1/4 cup diced, pitted, oil-cured black olives, or 1/2 cup diced pimiento, optional

Cook pasta according to package directions.

Meanwhile, wrap garlic in paper towel and microwave on HIGH (100% power) 1 to 1 1/2 minutes until soft. Remove and set aside.

Crumble cheese into 1/2-inch chunks. Place in microwave-safe 1-quart measure and cover with wax paper. Microwave on MEDIUM (50% power) 2 to 2 1/2 minutes to soften.

Squeeze garlic from skin into cheese and blend in half and half. Recover with wax paper and microwave on HIGH 1 3/4 to 2 1/4 minutes, stirring well at half time, until sauce is hot, not boiling. Add pepper to taste.

When pasta is cooked al dente, drain well and return to pan. Pour cheese sauce on top, add pine nuts, olives or pimiento and toss well. Top with plenty of freshly ground pepper. Makes 4 servings.

Note: For efficiency, begin cooking pasta couple minutes before microwaving sauce so both will be ready at same time. In ovens of less than 600 watts, increase cooking times about 15%.