Advertisement

Pasta casserole is her specialty

August 01, 2000

Pasta casserole is her specialty

photo: RYAN ANSON / staff photographer


Beth Lowery learned to cook growing up in Southern Washington County. She used her middle name - Olga - for the pasta casserole that has become a specialty of her Town Center Pizza and will be served at Taste of the Town.

Lowery will make and raffle another specialty for the Hospice benefit. Her Italian Cream Cake has a rich dough, coconut and pecans.

Cavatini Olga



Cavatini OlgaBeth Lowery, owner of Town Center Pizza, won't reveal all the secrets of her "homemade meat sauce," but she did share one: She uses ground chuck and sautes it with onions and green peppers.

Lowery recommends about two quarts of sauce per pound of pasta.

  • homemade meat sauce
  • light curly egg noodles
  • pepperoni, thinly sliced
  • mozzarella cheese, diced


Bring water to a boil with olive oil and salt.

Drop noodles in boiling water.

Cook approximately two minutes.

Drain and rinse noodles. Add meat sauce. Bake in casserole about 15 minutes in 300-degree oven.

Advertisement

Remove from oven and top with pepperoni and mozzarella cheese.

Return to oven long enough to melt cheese.

The Herald-Mail Articles
|
|
|