a SRV InfoTech initiative
Dont have an account Sign Up
Dont have an account Sign Up
Dont have an account Sign Up
Dont have an account Sign Up
myKit is a brand new venture for all your domestic needs. Let's start with us.
Get StartedAlready have an account Sign In
A One Time Passcode has been sent to your Mobile Number
myKit is a brand new venture for all your domestic needs. Let's start with us.
Get Started
1. Meat Sauce: Heat Oil Over Med Heat; Add Onions & Saute Until Soft, Ab 5 Mins. Add Ground Meat & Cook, Breaking It Up, Until No Longer Pink, Ab 5 Mins. Drain Off Fat. Add 1 C Water, Wine, Tom Paste, Bulgur, Spices, S&P. Simmer, Covered, On Low, Stirring Occasionally, Until Bulgur Is Tender, Ab 20 Mins. Taste & Adjust. 2. Cream Sauce: Puree Cot Cheese In Food Processor Until Smooth; Set Aside. In Med Saucepan, Combine Evap Milk & 1/4C Stock. Heat Over Med Until Scalding. In A Small Bowl, Stir Together Flour & Remaining Cold Stock. Stir Into Hot Milk Mix & Cook, Stirring Constantly, Until Thickened, Ab 2 Mins. Remove From Heat & Whisk In Pureed Cot Chs & Grated Cheese. Season W/ S&P. To Prevent Skin From Forming, Place Plastic Wrap Or Wax Paper Directly On Surface; Set Aside. 3. Pasta: Cook Al Dente 8-10 Mins. Drain & Return To Pot; Toss W/ 1/4 C Cheese, Oil & Salt. 4. Assembly: Preheat Oven To 350F. Pam A 9X13 Baking Dish. Spread 1/2 Of Pasta On Bottom. Top W/ 1/3 Cream Sauce. Spoon On All Of Meat Sauce, Spreading Evenly. Add Another 1/3 Cream Sauce.. Top W/ Remaining Pasta & Remaing Cream Sauce. Sprinkle W/ Reamining 2T Grated Cheese. Bake 40-50 Mins Until Golden & Bubbling. Sprinkle W/ Parsley & Serve
Help Center
Rizwana 
