Ingredients
3 servings
Pasta
2.0
cup(s)
Broth
2.0
package(s)
Onion, dried
1.0
tablespoon(s)
Garlic Powder
1.0
tablespoon(s)
Tomato, paste
6.0
ounce(s)
Salt
0.5
teaspoon(s)
Oregano
2.0
teaspoon(s)
Basil
2.0
teaspoon(s)
Black Pepper
0.5
teaspoon(s)
White Vinegar
1.0
teaspoon(s)
Flour
4.0
tablespoon(s)
Baking Powder
2.0
teaspoon(s)
Eggs, powdered
1.0
tablespoon(s)
Milk, powder
1.0
tablespoon(s)
Cheese
3.0
cup(s)
Dietary Restrictions
Eggs
Wheat / Gluten
Dairy
Poultry
Recipe Instructions
Cook pasta in salt water or with two packs. Saute onions and garlic in fry pan with oil or butter. In a bowl, mix 2 cups water and tomato paste. Add spices and vinegar. In a separate container, mix flour, baking powder, eggs, and milk with approximately 2.5 cups cold water. Mix to pancake batter consistency and pour over cooked, drained pasta. Stir and taste. Season to taste. Layer cheese on the bottom of the fry pan. Pour pasta mixture into fry pan over cheese. Spread tomato sauce over the pasta and cover with more cheese. Sprinkle with oregano and cover. Bake over stove with twiggy fire for 20 minutes or until brown and bubbly on top. Be careful to rotate the pan over the bottom heat source so as not to burn the casserole.