Solar Pasta Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix spaghetti sauce into ground beef.
• Place half the slices of butter into the bottom of a 9x13-inch casserole dish. Spread half the spaghetti into the dish. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Layer remaining spaghetti over creamy mixture. Top with remaining pats of butter.
• Pour ground beef mixture over spaghetti and spread to cover casserole.
• Bake in the preheated oven for 30 minutes. Spread Cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.

Steps:

• Set Global Sun Oven out to preheat. Place oil and garlic in a lightweight pot and place in GSO. When the garlic starts to turn a pale golden color, after approx. 10 minutes, stir in the tomatoes (with their juice and coarsely chopped if using whole tomatoes) and the salt. Cover the pot with a dark tea towel. Cook until the tomatoes have separated from the oil, 20 - 30 minutes. Remove from GSO. Stir in basil. Makes enough sauce for one pound of dry pasta Serve over cooked pasta with freshly grated parmesan cheese. *Look for a brand of tomatoes that contain only one ingredient - tomatoes. No salt, no citric acid, no seasonings. I've never found a non-Italian brand that has none of these and even some of the Italian brands are guilty of unwanted additions, so read the label carefully. Pomi, sold in cartons, is good and available in most U.S. supermarkets. *Radicchio, a type of chicory, can be found in the produce section of many supermarkets.

Steps:

• Set Global Sun Oven out to preheat Mix water, pasta, and a pinch of salt in a dark, light-weight, pot. Cover and place in GSO until the pasta has absorbed all or most of the water. Cooking time will depend on the type of pasta used. Drain, if necessary, and serve with sauces. Basically you use equal parts water and pasta so you can increase the quantity as needed. The texture will be very close to traditionally boiled pasta. The trickiest part is knowing when it's done.

Steps:

• Set Global Sun Oven out to preheat. In a small saucepan heat the broth to almost boiling. Heat the oil in a large, dark, light-weight pot. Add garlic; sauté for about 1 minute, then add red pepper flakes. Stir in pasta then rapini; pour broth over mixture, cover and transfer to Sun Oven. Cook for 20 to 30 minutes or until most of the broth has been absorbed by the pasta. Remove from Sun Oven, pasta will still be slightly watery, stir in cheese. Adjust for salt. Serve immediately.