Tuesday, October 2, 2012
I started out thinking I was inventing this dish. But when I Googled "pasta pudding" in order to get some basic parameters/proportions for a custard-like dish, up popped pasta pudding, making use of spaghetti. I wanted to use Israeli couscous in order to make it resemble a savory tapioca pudding. I succeeded pretty much completely. A couple ingredients are my own substitutions and were perfectly viable. The only thing I would change another time would be to increase the amount of cheese (perhaps use 2 varieties for ... well, variety) and put some cheese on top to melt during the final minutes of baking. All that aside, this was fun to make and really fun to eat. Peter and I had generous portions of it at three separate dinners.
1 cup Israeli couscous, cooked according to package directions (using broth or salted water will increase its flavor
3/4 cup finely chopped onion
14 oz can of fat-free evaporated milk
3 beaten eggs
1/2 cup parmesan cheese (grated, naturally)
salt and pepper to taste
Preheat your oven to 325 degrees.
Mix all ingredients together in a bowl.
Grease a 7 or 8 inch square (or similar area) casserole with Pam or butter.
Put the pasta pudding mix into this and bake for 30-35 minutes until a toothpick comes clean from the center. Allow to cool for a few minutes so that you don't get pizza mouth. Add some additional grated cheese on top if you wish.
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