Noodle Casserole

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup butter, melted
  • ¼ cup olive oil
  • 1 garlic clove, finely minced
  • ½ cup finely chopped onion
  • 2 tablespoons tomato paste
  • cups (one 1-pound 4-ounce can) Italian-style plum tomatoes
  • Salt and freshly ground black pepper
  • ½ teaspoon dried orégano
  • 1 pound Homemade Egg Noodles ¼ inch wide
  • ½ pound mozzarella cheese, cubed
  • ¼ cup grated Parmesan cheese


  1. Preheat oven to moderate (350°F.).

  2. Place half of the butter and the oil in a heavy skillet and sauté the garlic and onion in it until tender but not browned.

  3. Add the tomato paste, tomatoes and salt and pepper to taste. Bring to a boil and simmer, uncovered, for twenty minutes. Force through a food mill or strainer. Add the orégano.

  4. Cook the noodles until barely tender and drain.

  5. Mix the noodles with the mozzarella cheese and the remaining butter. Place in the bottom of a buttered casserole. Pour the sauce over the top and sprinkle with the Parmesan cheese. Bake for fifteen to twenty minutes, or until the dish is bubbly hot.

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