Baked Ziti
2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 pound ground beef
1 pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
One 28-ounce can whole tomatoes with juice
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 pound ziti
1 1/2 pounds mozzarella, grated
One 15-ounce tub whole-milk ricotta
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley, plus more for sprinkling
2 eggs
Directions
Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
Preheat the oven to 375 degrees F.
In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.
Taco Spaghetti Skillet
Ingredients
1 pound extra lean ground beef (95% lean)
1 pkg (1.5 oz each) mild taco seasoning mix
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2-1/2 cups water
8 ounces dry Pot-Sized(tm)Spaghetti, uncooked
6 tablespoons reduced fat sourcream
Directions
Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally.
Add taco seasoning, undrained tomatoes and water; stir to combine. Add spaghetti; bring to a boil. Cover, reduce heat and cook 10 minutes or until spaghetti is tender, stirring occasionally.
Top each serving with 1 tablespoon sour cream.
Cook's TipsPot-Sized Spaghetti is 5 inches long --- the perfect size to fit in a pan without breaking. If Pot-Sized Spaghetti is not available, break regular spaghetti in half for this recipe.
Ingredients
1 pound extra lean ground beef (95% lean)
1 pkg (1.5 oz each) mild taco seasoning mix
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2-1/2 cups water
8 ounces dry Pot-Sized(tm)Spaghetti, uncooked
6 tablespoons reduced fat sourcream
Directions
Cook beef in large skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally.
Add taco seasoning, undrained tomatoes and water; stir to combine. Add spaghetti; bring to a boil. Cover, reduce heat and cook 10 minutes or until spaghetti is tender, stirring occasionally.
Top each serving with 1 tablespoon sour cream.
Cook's TipsPot-Sized Spaghetti is 5 inches long --- the perfect size to fit in a pan without breaking. If Pot-Sized Spaghetti is not available, break regular spaghetti in half for this recipe.
Baked Cream Cheese Spaghetti Casserole
Ingredients:
12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated
Preheat oven to 350 F degrees.
In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.
Bake for 30 minutes, until bubbly.
http://www.plainchicken.com
Ingredients:
12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated
Preheat oven to 350 F degrees.
In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.
Bake for 30 minutes, until bubbly.
http://www.plainchicken.com
Magic, One Pot Italian Noodles
Ingredients:
4 C chicken broth
1 (12 ounce) package linguine noodles
1 (8 ounce) bag fresh spinach
3 (15 ounce) cans Italian Stewed Tomatoes
1 onion, chopped
5 cloves garlic, chopped
1/2 Tb dried basil
1/2 Tb dried oregano
1/4 tsp red pepper flakes
1/2 tsp pepper
Directions:
Pour 4 cups broth into a medium-sized pot. Bring it to a boil.
Chop 1 small onion and 5 cloves garlic.
Grab 3 cans of Italian Stewed Tomatoes. If you have diced tomatoes, that would be really awesome and preferable for this recipe. If not, just stick some cooking shears into the can and slice the tomatoes into smaller chunks.
Once your broth has boiled add an 8 ounce package of fresh spinach, you could add more if you choose. (I hear spinach is good for you and can change your life for the better). Add the cans of tomatoes, along with the wonderful juice in the can. Toss in the onion, garlic and pasta as well.
Sprinkle in 1/2 tablespoon basil and 1/2 tablespoon oregano.
Hit it with 1/4 teaspoon red pepper flakes. You can adjust this, per your liking as well. Add more if you like more heat, less if heat makes you perspire and pass out cold on the kitchen floor. The 1/4 teaspoon I have listed will give it just a slight kick, nothing my kids couldn't handle. Adjust to suit your fancy, please.
Bring it all to a boil over medium high heat and let it cook away, working it's magic. The noodles will cook nicely for you, soaking up all of those wonderful flavors. Cook, just until the noodles are soft, but still have a little bite to them. Should only take about 20 minutes. Please note, the noodles will continue to soak up the broth, even after it has finished cooking. Don't drain any of the liquid from the pan.
Scoop the noodles out into individual bowls and sprinkle with freshly grated Parmesan cheese.
http://jamiecooksitup.net
Ingredients:
4 C chicken broth
1 (12 ounce) package linguine noodles
1 (8 ounce) bag fresh spinach
3 (15 ounce) cans Italian Stewed Tomatoes
1 onion, chopped
5 cloves garlic, chopped
1/2 Tb dried basil
1/2 Tb dried oregano
1/4 tsp red pepper flakes
1/2 tsp pepper
Directions:
Pour 4 cups broth into a medium-sized pot. Bring it to a boil.
Chop 1 small onion and 5 cloves garlic.
Grab 3 cans of Italian Stewed Tomatoes. If you have diced tomatoes, that would be really awesome and preferable for this recipe. If not, just stick some cooking shears into the can and slice the tomatoes into smaller chunks.
Once your broth has boiled add an 8 ounce package of fresh spinach, you could add more if you choose. (I hear spinach is good for you and can change your life for the better). Add the cans of tomatoes, along with the wonderful juice in the can. Toss in the onion, garlic and pasta as well.
Sprinkle in 1/2 tablespoon basil and 1/2 tablespoon oregano.
Hit it with 1/4 teaspoon red pepper flakes. You can adjust this, per your liking as well. Add more if you like more heat, less if heat makes you perspire and pass out cold on the kitchen floor. The 1/4 teaspoon I have listed will give it just a slight kick, nothing my kids couldn't handle. Adjust to suit your fancy, please.
Bring it all to a boil over medium high heat and let it cook away, working it's magic. The noodles will cook nicely for you, soaking up all of those wonderful flavors. Cook, just until the noodles are soft, but still have a little bite to them. Should only take about 20 minutes. Please note, the noodles will continue to soak up the broth, even after it has finished cooking. Don't drain any of the liquid from the pan.
Scoop the noodles out into individual bowls and sprinkle with freshly grated Parmesan cheese.
http://jamiecooksitup.net
The Best Spaghetti and Meatballs
Ingredients for the meatballs:
1/2 pounds ground beef
1/2 pounds ground pork
1/2 pound veal (you may also use 3/4 pound of ground beef and pork and no veal)
3 cloves garlic, smashed then minced
¾ cups fresh white bread crumbs
1 egg
1/2 cup freshly grated parmesan
3 tablespoons flat-leaf parsley, minced
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup milk
1/2 cup vegetable oil
Ingredients for the Sauce:
1 whole yellow onion, diced
2 cloves garlic, smashed then minced
1 6 ounce can tomato paste
2 28oz cans crushed tomatoes
3/4 cup red wine
2 tsp sugar
1 1/2 tsp salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1/2 cup flat-leaf parsley, minced
4 whole fresh basil leaves, torn into small pieces
1 pound spaghetti, cooked
1/2 grated parmesan for topping
Instructions for meatballs:
Combine all ingredients in a mixing bowl except oil. Mix together well by hand.
Roll into 18 1-inch balls and place on a cookie sheet.
Heat vegetable oil in a heavy pot over medium-high heat. Working in batches, add meatballs being careful not to crowd the pan.
Brown meatball on each side then remove to drain on paper towels while you work on the next batch. Repeat until meatballs are all cooked.
Instructions for the sauce:
In the same pot, lower the heat to medium and add the onions until almost translucent, about 5 minutes.
Add garlic and cook another 3 minutes (be careful not to burn the garlic!).
Add tomato paste and cook until it turns dark, about 5 minutes.
Add crushed tomatoes wine, sugar, salt, black pepper, red pepper flakes and parsley.
Stir well and bring to a bubble. Cook, uncovered until sauce thickens a bit, about 15-20 minutes.
Taste and adjust seasoning with salt, pepper and sugar.
Add basil to reduced sauce and stir well. Add meatballs and cook another 20 minutes, being careful not to smash the meatballs when stirring.
Serve with cooked spaghetti and parmesan cheese.
www.thehopelesshousewife.com
Ingredients for the meatballs:
1/2 pounds ground beef
1/2 pounds ground pork
1/2 pound veal (you may also use 3/4 pound of ground beef and pork and no veal)
3 cloves garlic, smashed then minced
¾ cups fresh white bread crumbs
1 egg
1/2 cup freshly grated parmesan
3 tablespoons flat-leaf parsley, minced
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup milk
1/2 cup vegetable oil
Ingredients for the Sauce:
1 whole yellow onion, diced
2 cloves garlic, smashed then minced
1 6 ounce can tomato paste
2 28oz cans crushed tomatoes
3/4 cup red wine
2 tsp sugar
1 1/2 tsp salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1/2 cup flat-leaf parsley, minced
4 whole fresh basil leaves, torn into small pieces
1 pound spaghetti, cooked
1/2 grated parmesan for topping
Instructions for meatballs:
Combine all ingredients in a mixing bowl except oil. Mix together well by hand.
Roll into 18 1-inch balls and place on a cookie sheet.
Heat vegetable oil in a heavy pot over medium-high heat. Working in batches, add meatballs being careful not to crowd the pan.
Brown meatball on each side then remove to drain on paper towels while you work on the next batch. Repeat until meatballs are all cooked.
Instructions for the sauce:
In the same pot, lower the heat to medium and add the onions until almost translucent, about 5 minutes.
Add garlic and cook another 3 minutes (be careful not to burn the garlic!).
Add tomato paste and cook until it turns dark, about 5 minutes.
Add crushed tomatoes wine, sugar, salt, black pepper, red pepper flakes and parsley.
Stir well and bring to a bubble. Cook, uncovered until sauce thickens a bit, about 15-20 minutes.
Taste and adjust seasoning with salt, pepper and sugar.
Add basil to reduced sauce and stir well. Add meatballs and cook another 20 minutes, being careful not to smash the meatballs when stirring.
Serve with cooked spaghetti and parmesan cheese.
www.thehopelesshousewife.com
Best Ever Lasagna
Servings:
10-12
Ingredients:
1 1/2 lbs lean ground beef
1/2 lb Italian sausage
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt (or to taste)
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
2 (6 ounce) cans tomato paste
24 ounces cottage cheese or 24 ounces ricotta cheese
2 eggs, beaten
1/2 teaspoon pepper
2 tablespoons parsley
1/2 cup grated parmesan cheese
1 lb mozzarella cheese, divided
12 -15 lasagna noodles
Directions:
Brown ground beef, Italian sausage, onion and garlic.
Add salt and next 5 ingredients; stirring until well mixed.
Simmer 1 hour.
Cook lasagna noodles according to package directions; drain and set aside.
Spray a 13 x 9" baking pan with cooking spray.
Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.
Bake at 375F for 30 to 40 minutes, or until cheese mixture is thoroughly melted.
http://www.food.com/recipe/absolute-best-ever-lasagna-28768?oc=linkback">http://www.food.com/recipe/absolute-best-ever-lasagna-28768?oc=linkback</a>
Servings:
10-12
Ingredients:
1 1/2 lbs lean ground beef
1/2 lb Italian sausage
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt (or to taste)
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
2 (6 ounce) cans tomato paste
24 ounces cottage cheese or 24 ounces ricotta cheese
2 eggs, beaten
1/2 teaspoon pepper
2 tablespoons parsley
1/2 cup grated parmesan cheese
1 lb mozzarella cheese, divided
12 -15 lasagna noodles
Directions:
Brown ground beef, Italian sausage, onion and garlic.
Add salt and next 5 ingredients; stirring until well mixed.
Simmer 1 hour.
Cook lasagna noodles according to package directions; drain and set aside.
Spray a 13 x 9" baking pan with cooking spray.
Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.
Bake at 375F for 30 to 40 minutes, or until cheese mixture is thoroughly melted.
http://www.food.com/recipe/absolute-best-ever-lasagna-28768?oc=linkback">http://www.food.com/recipe/absolute-best-ever-lasagna-28768?oc=linkback</a>
Weeknight Bolognese
Ingredients:
2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Directions:
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
http://www.foodnetwork.com/inagarten
Ingredients:
2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Directions:
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.
http://www.foodnetwork.com/inagarten
Baked Ziti
Ingredients:
1/2 lb extra lean ground beef
1 cup chopped sweet onion
2 garlic cloves, finely chopped
1 medium zucchini, cut in half lengthwise, sliced 1/4 inch thick
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can fire roasted diced tomatoes, drained
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces ziti pasta, cooked and drained
3/4 cup shredded reduced-fat mozzarella cheese
cooking spray
Directions:
Heat oven to 375.
Spray 2 quart rectangular glass baking dish.
In a 10 inch non stick skillet, cook beef, onion and garlic over medium heat, stirring frequently,until cooked. Add zucchini, cook 2 minutes.
Stir in tomato sauce, diced tomatoes, oregano, salt and pepper. Heat to boiling.
Toss with pasta. Spread in dish. Cover with foil; bake 20 minutes. Sprinkle with cheese.
Bake uncovered, about 5 minutes or until cheese is melted.
http://italian.food.com/recipe/baked-ziti-with-fire-roasted-tomatoes
Ingredients:
1/2 lb extra lean ground beef
1 cup chopped sweet onion
2 garlic cloves, finely chopped
1 medium zucchini, cut in half lengthwise, sliced 1/4 inch thick
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can fire roasted diced tomatoes, drained
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces ziti pasta, cooked and drained
3/4 cup shredded reduced-fat mozzarella cheese
cooking spray
Directions:
Heat oven to 375.
Spray 2 quart rectangular glass baking dish.
In a 10 inch non stick skillet, cook beef, onion and garlic over medium heat, stirring frequently,until cooked. Add zucchini, cook 2 minutes.
Stir in tomato sauce, diced tomatoes, oregano, salt and pepper. Heat to boiling.
Toss with pasta. Spread in dish. Cover with foil; bake 20 minutes. Sprinkle with cheese.
Bake uncovered, about 5 minutes or until cheese is melted.
http://italian.food.com/recipe/baked-ziti-with-fire-roasted-tomatoes
Simple Macaroni and Beef with Cheese
1 large onion, diced
1 tablespoon canola oil
salt to taste
optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chilli powder—whatever you’re in the mood for
1 28-ounce can whole tomatoes, pureed in the can with a hand blender or in a blender blender
2 pounds lean ground beef
1 box macaroni
1 cup each grated cheddar and mozzarella cheeses
Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. (Because my beef was very fatty, I cooked it separately and added it to the pot along with the tomatoes. Also an option, but uses an extra pan.) Add another three-fingered pinch of salt or two, along with any dry seasonings you want. Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour.
Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni). Stir it into the sauce. Taste it. Add more salt and other seasonings as needed, and cover. When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks.
Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till it looks beautiful.
http://ruhlman.com
1 large onion, diced
1 tablespoon canola oil
salt to taste
optional seasonings: black pepper, oregano, cumin, coriander, chopped garlic, hot smoked paprika, chilli powder—whatever you’re in the mood for
1 28-ounce can whole tomatoes, pureed in the can with a hand blender or in a blender blender
2 pounds lean ground beef
1 box macaroni
1 cup each grated cheddar and mozzarella cheeses
Sweat the onions in the oil with a three-fingered pinch of salt. Add the beef and cook it, breaking it up as you do. (Because my beef was very fatty, I cooked it separately and added it to the pot along with the tomatoes. Also an option, but uses an extra pan.) Add another three-fingered pinch of salt or two, along with any dry seasonings you want. Add the tomatoes and any fresh seasonings you may be using, bring to a simmer, then reduce the heat to low and cook for an hour.
Cook the macaroni in boiling water till it’s half done. Drain it and add it to the tomatoes. (I wanted this to stretch into two meals, so I used the whole box, but if you want your dish to be very tomatoey and beefy, you might want to add only half the macaroni). Stir it into the sauce. Taste it. Add more salt and other seasonings as needed, and cover. When it’s cooled and the pasta has absorbed the tomato juices, transfer it to a large baking dish and cover it with foil. It can sit out for several hours like this, be refrigerated for up to two days, or frozen a few weeks.
Bake it in a 400 degree oven till it’s piping hot (about 45 minutes if it’s cold to room temperature). Just before you’re ready to eat, remove the foil, cover macaroni with the cheese and broil till it looks beautiful.
http://ruhlman.com
Taco Pasta Bake
Ingredients:
1/2 - 3/4 of a bag of ziti
1lb of ground beef
1 envelope of taco seasoning
1C water
1/2 pkg of cream cheese
1 1/2C shredded cheese (Mexican style or Colby Jack)
Directions:
Boil pasta until just cooked, drain, rinse with cold water.
Brown ground beef, mix together taco season and water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced.
Add the cream cheese to the beef mixture, stir until melted and combined, remove from heat.
Add pasta to the casserole dish and mix in 1C of the shredded cheese.
Top pasta and cheese with beef mixture, gently mix until the pasta is coated, top with remaining shredded cheese.
Bake at 350 uncovered for approx 30 minutes.
www.canadianmomscook.com
Ingredients:
1/2 - 3/4 of a bag of ziti
1lb of ground beef
1 envelope of taco seasoning
1C water
1/2 pkg of cream cheese
1 1/2C shredded cheese (Mexican style or Colby Jack)
Directions:
Boil pasta until just cooked, drain, rinse with cold water.
Brown ground beef, mix together taco season and water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced.
Add the cream cheese to the beef mixture, stir until melted and combined, remove from heat.
Add pasta to the casserole dish and mix in 1C of the shredded cheese.
Top pasta and cheese with beef mixture, gently mix until the pasta is coated, top with remaining shredded cheese.
Bake at 350 uncovered for approx 30 minutes.
www.canadianmomscook.com
Creamy Tomato Pasta
For the tomato sauce
1 1/2 pounds fresh tomatoes (about 9 medium)
1 small onion, finely diced
3 garlic cloves minced
1/4 cup minced fresh basil
olive oil
For the alfredo sauce
(if you want to lighten it up, halve the alfredo and keep the tomato sauce the same)
1 tablespoon unsalted butter
2 teaspoons flour
3/4 cup whole milk
1/4 cup half & half
2 garlic cloves peeled and crushed
1 cup grated parmesan cheese
1/2 pound farfalle or other short cut pasta
Bring a large pot of water to boil for the pasta.
Score the bottom of the tomatoes, blanch in the boiling water for about a minute, cool and peel. discard skins. roughly chop tomatoes and set aside.
in a small saucepan, sweat the minced onion and garlic in about a tablespoon of olive oil over medium low heat for about 5 minutes, until soft.
Add the tomatoes to the onion and garlic. if you want a thin sauce like mine, blend the sauce with an immersion blender, cook about 15 minutes until thickened.
While the tomato sauce thickens, add the pasta to the boiling water and cook according to the package directions.
Make the alfredo sauce. melt the butter in a saucepan over medium heat. whisk in the flour until smooth and cook about 2 minutes, until brown.
Whisk in the milk, half & half, and garlic and season with salt & pepper. continuously whisking, bring to a simmer and cook about 2 minutes until thickened. fish out the garlic with a slotted spoon and discard.
Whisk in the parmesan, the sauce will be very thick so add 1/3 cup of the hot pasta cooking water to the alfredo sauce to thin it out a bit. Remove from heat.
Drain the pasta and add to the alfredo sauce,
mix the basil into the tomato sauce and add the tomato sauce to the pasta and mix well.
For the tomato sauce
1 1/2 pounds fresh tomatoes (about 9 medium)
1 small onion, finely diced
3 garlic cloves minced
1/4 cup minced fresh basil
olive oil
For the alfredo sauce
(if you want to lighten it up, halve the alfredo and keep the tomato sauce the same)
1 tablespoon unsalted butter
2 teaspoons flour
3/4 cup whole milk
1/4 cup half & half
2 garlic cloves peeled and crushed
1 cup grated parmesan cheese
1/2 pound farfalle or other short cut pasta
Bring a large pot of water to boil for the pasta.
Score the bottom of the tomatoes, blanch in the boiling water for about a minute, cool and peel. discard skins. roughly chop tomatoes and set aside.
in a small saucepan, sweat the minced onion and garlic in about a tablespoon of olive oil over medium low heat for about 5 minutes, until soft.
Add the tomatoes to the onion and garlic. if you want a thin sauce like mine, blend the sauce with an immersion blender, cook about 15 minutes until thickened.
While the tomato sauce thickens, add the pasta to the boiling water and cook according to the package directions.
Make the alfredo sauce. melt the butter in a saucepan over medium heat. whisk in the flour until smooth and cook about 2 minutes, until brown.
Whisk in the milk, half & half, and garlic and season with salt & pepper. continuously whisking, bring to a simmer and cook about 2 minutes until thickened. fish out the garlic with a slotted spoon and discard.
Whisk in the parmesan, the sauce will be very thick so add 1/3 cup of the hot pasta cooking water to the alfredo sauce to thin it out a bit. Remove from heat.
Drain the pasta and add to the alfredo sauce,
mix the basil into the tomato sauce and add the tomato sauce to the pasta and mix well.
Homemade Manicotti 257 calories
Ingredients
½ cup cold water
½ cup milk
2 large eggs
2 tbsp. melted butter, plus extra for greasing pan
1 cup flour
pinch salt
FILLING
1 ½ pounds whole milk ricotta
1 heaping cup grated mozzarella
¼ cup finely grated pecorino
2 large eggs
1 clove garlic, minced or pressed
2 tbsp. minced Italian parsley
1 tbsp. chopped basil
salt to taste
SAUCE
1 28 oz.can pureed tomatoes
½ pound sweet Italian sausage, bulk, or squeezed from casing
1 clove garlic, pressed
¼ peelied and grated Idaho potato
2 tbsp .extra virgin olive oil
½ tsp. salt
black pepper
pinch sugar (optional)
2 tbsp. chopped basil
1 cup grated parm cheese
CREPES:
In a blender container, blend the water, milk, eggs and butter. Add the flour and salt, blend until smooth and free of lumps. Pour into a bowl and allow the batter to rest for an hour.
Heat an 8" non-stick skillet to medium heat. Have waiting melted butter and a pastry brush. Brush a light coat of butter over the surface and when hot, with a ladle, pour in 2-3 tablespoons of batter. Quickly and carefully tilt the pan in a rotating motion until the batter forms a thin, round layer in the pan. Let cook, 30 seconds or more until the bottom is set and starting to color. Lift a set edge with a fork or small offset spatula and flip the crepe over, cooking a bit longer until the bottom side is set (will be a bit shiny in places). Remove to a plate. Lightly grease the pan, and repeat the process, continuing until all of the batter has been used, you should have around 10-12 crepes.
FILLING:
Combine all of the ingredients well in a bowl.
SAUCE:
Heat an 8" skillet over medium. Glaze with olive oil and sauté the sausage, turning and crumbling until no longer pink and beginning to brown. Remove from heat.
Meanwhile, heat a 3 qt. sauce pan to medium. Add the olive oil, Add the garlic and the potato, stirring and cooking until fragrant ( do not allow the potato to crisp and brown).
Add the pureed tomatoes, the sausage and any accumulated juices from the pan, a pinch of salt and some grindings of pepper.
Bring to a low boil and reduce heat to a simmer, cooking until thick and flavorful, 20-30 minutes. Taste and decide whether you would like to add the optional sugar for sweetness. Check for salt. Allow sauce to cool at least 10 minutes.
TO ASSEMBLE AND BAKE:
Preheat the oven to 375°F.
Lightly grease an 8" x 12 ½" Pyrex or other non-metallic baking dish. Ladle some sauce onto the bottom of the dish, enough to cover.
Assemble the manicotti. Select your 10 most beautiful crepes. Shinier side up, (the second side cooked), scoop a thick line (approx 2 tablespoons), of filling along the center of each crepe, and roll wrapper around filling. Filling should extend to the ends. Line up filled manicotti in the sauce-covered dish. Snuggle them together – 10 will fill the dish perfectly.
Pour over the remaining sauce and sprinkle with the parmesan cheese and sprinkle with a little more chopped basil.
Bake, uncovered 35-40 minutes until hot and bubbling. Place under a high broiler a couple of minutes to if you desire to further brown the cheese. Let rest 10 minutes before serving.
Ingredients
½ cup cold water
½ cup milk
2 large eggs
2 tbsp. melted butter, plus extra for greasing pan
1 cup flour
pinch salt
FILLING
1 ½ pounds whole milk ricotta
1 heaping cup grated mozzarella
¼ cup finely grated pecorino
2 large eggs
1 clove garlic, minced or pressed
2 tbsp. minced Italian parsley
1 tbsp. chopped basil
salt to taste
SAUCE
1 28 oz.can pureed tomatoes
½ pound sweet Italian sausage, bulk, or squeezed from casing
1 clove garlic, pressed
¼ peelied and grated Idaho potato
2 tbsp .extra virgin olive oil
½ tsp. salt
black pepper
pinch sugar (optional)
2 tbsp. chopped basil
1 cup grated parm cheese
CREPES:
In a blender container, blend the water, milk, eggs and butter. Add the flour and salt, blend until smooth and free of lumps. Pour into a bowl and allow the batter to rest for an hour.
Heat an 8" non-stick skillet to medium heat. Have waiting melted butter and a pastry brush. Brush a light coat of butter over the surface and when hot, with a ladle, pour in 2-3 tablespoons of batter. Quickly and carefully tilt the pan in a rotating motion until the batter forms a thin, round layer in the pan. Let cook, 30 seconds or more until the bottom is set and starting to color. Lift a set edge with a fork or small offset spatula and flip the crepe over, cooking a bit longer until the bottom side is set (will be a bit shiny in places). Remove to a plate. Lightly grease the pan, and repeat the process, continuing until all of the batter has been used, you should have around 10-12 crepes.
FILLING:
Combine all of the ingredients well in a bowl.
SAUCE:
Heat an 8" skillet over medium. Glaze with olive oil and sauté the sausage, turning and crumbling until no longer pink and beginning to brown. Remove from heat.
Meanwhile, heat a 3 qt. sauce pan to medium. Add the olive oil, Add the garlic and the potato, stirring and cooking until fragrant ( do not allow the potato to crisp and brown).
Add the pureed tomatoes, the sausage and any accumulated juices from the pan, a pinch of salt and some grindings of pepper.
Bring to a low boil and reduce heat to a simmer, cooking until thick and flavorful, 20-30 minutes. Taste and decide whether you would like to add the optional sugar for sweetness. Check for salt. Allow sauce to cool at least 10 minutes.
TO ASSEMBLE AND BAKE:
Preheat the oven to 375°F.
Lightly grease an 8" x 12 ½" Pyrex or other non-metallic baking dish. Ladle some sauce onto the bottom of the dish, enough to cover.
Assemble the manicotti. Select your 10 most beautiful crepes. Shinier side up, (the second side cooked), scoop a thick line (approx 2 tablespoons), of filling along the center of each crepe, and roll wrapper around filling. Filling should extend to the ends. Line up filled manicotti in the sauce-covered dish. Snuggle them together – 10 will fill the dish perfectly.
Pour over the remaining sauce and sprinkle with the parmesan cheese and sprinkle with a little more chopped basil.
Bake, uncovered 35-40 minutes until hot and bubbling. Place under a high broiler a couple of minutes to if you desire to further brown the cheese. Let rest 10 minutes before serving.
Sicilian Spaghetti with Breadcrumbs
1lb spaghetti
2 – 2 1/2 cups breadcrumbs
1 tin anchovies, coarsely chopped
3-4 garlic cloves, minced
olive oil
Parmesan cheese
red hot pepper flakes (optional)
Cook your spaghetti according to directions, preferably al dente. When cooked, drain and place in large serving bowl, or back in pot. Drizzle a good amount of oil over spaghetti to prevent from sticking.
You will serve your spaghetti in bowls, with additional olive oil and topped with breadcrumb mixture (that can be made ahead of time or while spaghetti is cooking).
To make breadcrumb mixture:
Heat a dry pan over medium-high heat. Add breadcrumbs to hot pan and toast up breadcrumbs till golden brown, careful not to burn.
In a small saucepan, heat a few tablespoons of olive oil over medium heat and add chopped anchovies and garlic. Saute anchovies and garlic for a couple of minutes until anchovies start to melt into the oil and garlic starts to become fragrant. At this time add your breadcrumbs to the anchovies and garlic, with an additional couple of tablespoons of olive oil. Stir together till it becomes crumbly.
Serve your pasta hot into bowls, drizzled with a little olive oil and your breadcrumb topping. Sprinkle grated Parmesan cheese (and red hot pepper flakes if you desire).
1lb spaghetti
2 – 2 1/2 cups breadcrumbs
1 tin anchovies, coarsely chopped
3-4 garlic cloves, minced
olive oil
Parmesan cheese
red hot pepper flakes (optional)
Cook your spaghetti according to directions, preferably al dente. When cooked, drain and place in large serving bowl, or back in pot. Drizzle a good amount of oil over spaghetti to prevent from sticking.
You will serve your spaghetti in bowls, with additional olive oil and topped with breadcrumb mixture (that can be made ahead of time or while spaghetti is cooking).
To make breadcrumb mixture:
Heat a dry pan over medium-high heat. Add breadcrumbs to hot pan and toast up breadcrumbs till golden brown, careful not to burn.
In a small saucepan, heat a few tablespoons of olive oil over medium heat and add chopped anchovies and garlic. Saute anchovies and garlic for a couple of minutes until anchovies start to melt into the oil and garlic starts to become fragrant. At this time add your breadcrumbs to the anchovies and garlic, with an additional couple of tablespoons of olive oil. Stir together till it becomes crumbly.
Serve your pasta hot into bowls, drizzled with a little olive oil and your breadcrumb topping. Sprinkle grated Parmesan cheese (and red hot pepper flakes if you desire).
Baked Penne with Spinach, Roasted Peppers and Bacon Yield: 8 to 10 servings
Prep Time: 25 min
Cook Time: 35 min
Ingredients:
SAUCE:
16 ounce container of Pacific Natural Foods Roasted Red Pepper & Tomato Soup
2 cups 2% milk
4 Tablespoons butter
1/4 cup all-purpose flour
freshly ground pepper, to taste
PASTA:
1 pound penne pasta (or ziti), cooked until tender, but still firm to the bite
1 package frozen chopped spinach, thawed & squeezed dry
3/4 cup chopped jarred roasted red peppers
1 1/2 cups cubed Provolone cheese
8 slices of cooked bacon, crumbled
1 1/2 cups shredded Parmesan cheese, divided
Freshly ground black pepper
kosher salt
Directions:
Preheat oven to 350 degrees F. Spray 9x13-inch pan (or other 2 1/2-quart baking dish) with nonstick spray.
Prepare sauce:
Heat soup and milk in a medium saucepan until small bubbles begin to form around the edges (just until hot). In a larger saucepan, melt butter over medium-low heat. Add flour and stir well. Continue to cook, stirring, until thick and smooth, about 2 minutes. Slowly begin adding hot soup/milk mixture to the large saucepan, whisking constantly while adding. Sauce will start out lumpy and become smooth as the liquid is incorporated.
Assemble the dish:
In a large bowl, toss cooked pasta with the sauce. Break apart the spinach with your fingers and add it to the bowl. Also add red peppers, provolone cheese and 3/4 cup of Parmesan. Stir until ingredients are evenly distributed. Pour the mixture into the prepared dish. Sprinkle with bacon crumbles and top with remaining Parmesan cheese. Finish with a good dose of freshly ground black pepper and a sprinkle of kosher salt.
Cover with aluminum foil. Bake 25 minutes. Uncover and bake until sauce is bubbling around the edges and the center is hot (about 10 minutes more). Remove from the oven and let cool for about 10 minutes before serving.
Tips:*Pacific Natural Foods Roasted Red Pepper & Tomato Soup can usually be found in your market's natural food's aisle. Spray aluminum foil with Pam to prevent cheese from sticking.
*Don't use generic pasta for this recipe. In baked pasta recipes, generic pasta tends to overcook. Make sure that you only cook the pasta to "al dente" state- about 5 minutes for penne. It will cook more in the baking process and become more tender.
*Substitutions: You can sub mozzarella for the Provolone, but the provolone will give the dish more flavor. Try using Applewood Smoked Bacon in this recipe too... so delicious.
*I kept the salt low in this recipe- using salted butter & a sprinkle of kosher salt on top of the pasta. Add more salt if you'd like.
www.RecipeGirl.com
Mexican Stuffed Shells
Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning ( or better yet use this Taco Seasoning!)
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream
Preheat oven to 350°.
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc. Serve with sour cream and/or more salsa.
Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning ( or better yet use this Taco Seasoning!)
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream
Preheat oven to 350°.
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc. Serve with sour cream and/or more salsa.
Stuffed Shells
You can make the components for this a couple days ahead of time if needed - i.e. sauce, filling. Also, you won't be able to fit 25-30 shells in your pan, but a few are always casualties of the boil, so I call for more than you'll likely need.
Ingredients:
4 cloves of garlic
1 28-ounce can crushed tomatoes
1 14-ounce can crushed tomatoes
olive oil
sea salt
crushed red pepper flakes
1 15-ounce container ricotta cheese
1 egg-beaten
1 c grated mozzarella cheese
1 bunch chives
zest of one lemon
25-30 jumbo pasta shells
Sauce:
1/3 cup / 80 ml extra virgin olive oil, plus more for the pan
1 1/2 teaspoons crushed red pepper flakes
scant 3/4 teaspoon fine grain sea salt
4 medium cloves of garlic, finely chopped
1 28-ounce can crushed red tomatoes
1 14-ounce can crushed red tomatoes
Filling:
1 15-ounce container ricotta cheese
1 egg, beaten
1/4 teaspoon fine grain sea salt
1 cup / ~5 oz grated mozzarella
1 bunch of chives, minced
25-30 jumbo dried pasta shells
Oil a 13 x 9-inch baking pan, or equivalent, and sprinkle the zest of 1/2 the lemon across it. Set aside. Get a big pot of water boiling, and preheat your oven to 350F with a rack in the middle.
To make the sauce, combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Now stir in the tomatoes and heat to a gentle simmer, just a minute or two. Remove from heat and carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now. Let cool.
To make the filling, combine the ricotta, egg, and salt in a medium bowl. Mix until combined, then stir in the mozzarella, remaining lemon zest, and 3/4 of the chives. Set aside.
Cook the shells according to package instructions in well-salted water until al dente. If you overcook, the shells will tear as you attempt to fill them. Drain and let cool long enough to handle with your hands.
Spread 1/3 of sauce across the bottom of the prepared pan. Fill each shell with ricotta, and arrange in a single layer in the pan. Ladle the remaining sauce over the shells, cover with foil and bake for 30 minutes, uncover for the final 15 minutes or until the shells are cooked through. Sprinkle with the remaining chives and serve hot.
Serves 4 - 6.
Ravioli Lasagna
Ingredients:
1-20 oz bag of cheese ravioli, thawed
1-10 oz box of frozen spinach (thaw and squeeze out the water in a towel)
1 1/4 cup of your choice of spaghetti sauce
2 mozzarella cheese (I used regular but if you want you can use low fat)
Preheat oven to 350°. Spread 1/4 cup of sauce in the bottom of the casserole dish. Then layer 1/2 of the ravioli, the spinach, 1/2 cup of sauce, 1/2 of the mozzarella cheese, the other half of the ravioli, the rest of the sauce and the rest of the cheese. Top with parmesan cheese. Bake covered for 40 min, then take aluminum off and bake for another 15 min.
Servings: 8
Calories 278
Total Fat 11 g
Saturated 4 g
Polyunsaturated 0 g
Monounsaturated 0 g
Trans 0 g
Cholesterol 15 mg
Sodium 287 mg
Potassium 82 mg
Total Carbs 30 g
Dietary Fiber 2 g
Sugars 3 g
Protein 18 g
Ingredients:
1-20 oz bag of cheese ravioli, thawed
1-10 oz box of frozen spinach (thaw and squeeze out the water in a towel)
1 1/4 cup of your choice of spaghetti sauce
2 mozzarella cheese (I used regular but if you want you can use low fat)
Preheat oven to 350°. Spread 1/4 cup of sauce in the bottom of the casserole dish. Then layer 1/2 of the ravioli, the spinach, 1/2 cup of sauce, 1/2 of the mozzarella cheese, the other half of the ravioli, the rest of the sauce and the rest of the cheese. Top with parmesan cheese. Bake covered for 40 min, then take aluminum off and bake for another 15 min.
Servings: 8
Calories 278
Total Fat 11 g
Saturated 4 g
Polyunsaturated 0 g
Monounsaturated 0 g
Trans 0 g
Cholesterol 15 mg
Sodium 287 mg
Potassium 82 mg
Total Carbs 30 g
Dietary Fiber 2 g
Sugars 3 g
Protein 18 g
Spicy Thai Noodles
1 box linguine or angel hair pasta
1-2 tbsp. crushed red pepper
1/4 cup vegetable oil
1/2 cup sesame oil
6 tbsp honey
6 tbsp soy sauce
green onions, cilantro, peanuts, and toasted sesame seeds
Directions:
Boil noodles and drain.
Chop green onions, cilantro, and peanuts.
Heat both oils and crushed red pepper over medium heat in a small pan. (2 tbsp makes this dish very spicy. I use only 1 tbsp or less of pepper)
Strain pepper and reserve oil.
To oil, whisk in honey and soy sauce. Toss mixture with noodles.
Refrigerate overnight or until cold.
Before serving, top each individual serving with onions, and cilantro, peaknuts and toasted sesame seeds. Serve cold.
1 box linguine or angel hair pasta
1-2 tbsp. crushed red pepper
1/4 cup vegetable oil
1/2 cup sesame oil
6 tbsp honey
6 tbsp soy sauce
green onions, cilantro, peanuts, and toasted sesame seeds
Directions:
Boil noodles and drain.
Chop green onions, cilantro, and peanuts.
Heat both oils and crushed red pepper over medium heat in a small pan. (2 tbsp makes this dish very spicy. I use only 1 tbsp or less of pepper)
Strain pepper and reserve oil.
To oil, whisk in honey and soy sauce. Toss mixture with noodles.
Refrigerate overnight or until cold.
Before serving, top each individual serving with onions, and cilantro, peaknuts and toasted sesame seeds. Serve cold.
Chili & Cheese Macaroni
1/2 pound elbow macaroni (about 2 cups uncooked pasta)
3 tablespoons vegetable oil
1 1/2 pounds ground beef (85% lean)
2 medium onions, chopped
1 red bell pepper, stemmed, seeded and chopped
6 garlic cloves, minced
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
1 tablespoon light brown sugar
12 oz Colby Jack cheese, shredded (about 2 1/2 cups)
Preheat the oven to 400 degrees.
Bring 4 quarts water to a boil in a large pot over high heat. Stir in 1 tablespoon salt and add dry macaroni; cook until al dente. Reserve 3/4 cup pasta water and drain pasta. Transfer to a large bowl and set aside.
Using the same large pot, wipe dry and heat over medium heat. Add 1 tablespoon oil and heat until shimmering. Add ground beef and break it up in pieces to brown. Once browned, remove from pot and discard drippings. Set beef aside.
Add remaining oil to the same large pot and return to medium heat until shimmering. Add onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown.
Add the crushed tomatoes, diced tomatoes, brown sugar, reserved 3/4 cup pasta water and beef to the pot. Bring to a simmer and cook for 20 minutes, stirring occasionally until flavors have blended.
Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste. Transfer mixture to a 9x13 baking dish and smooth over with a spatula. Bake in the preheated oven for 30-35 minutes or until the mixture is hot and bubbling.
Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. Return the dish once again in the oven and bake for 5-10 minutes until the cheese begins to melt and brown. Cool for 10 minutes before serving.
1/2 pound elbow macaroni (about 2 cups uncooked pasta)
3 tablespoons vegetable oil
1 1/2 pounds ground beef (85% lean)
2 medium onions, chopped
1 red bell pepper, stemmed, seeded and chopped
6 garlic cloves, minced
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
1 tablespoon light brown sugar
12 oz Colby Jack cheese, shredded (about 2 1/2 cups)
Preheat the oven to 400 degrees.
Bring 4 quarts water to a boil in a large pot over high heat. Stir in 1 tablespoon salt and add dry macaroni; cook until al dente. Reserve 3/4 cup pasta water and drain pasta. Transfer to a large bowl and set aside.
Using the same large pot, wipe dry and heat over medium heat. Add 1 tablespoon oil and heat until shimmering. Add ground beef and break it up in pieces to brown. Once browned, remove from pot and discard drippings. Set beef aside.
Add remaining oil to the same large pot and return to medium heat until shimmering. Add onions, garlic, red pepper, chili powder, and cumin; cook, stirring occasionally, until vegetables are softened and begin to brown.
Add the crushed tomatoes, diced tomatoes, brown sugar, reserved 3/4 cup pasta water and beef to the pot. Bring to a simmer and cook for 20 minutes, stirring occasionally until flavors have blended.
Stir in the cooked pasta, 1/2 cup of shredded cheese and season with salt and pepper to taste. Transfer mixture to a 9x13 baking dish and smooth over with a spatula. Bake in the preheated oven for 30-35 minutes or until the mixture is hot and bubbling.
Remove from oven and sprinkle the top of the dish with the remaining shredded cheese. Return the dish once again in the oven and bake for 5-10 minutes until the cheese begins to melt and brown. Cool for 10 minutes before serving.
Lasagna Roll Ups I
Yields 12
Ingredients:
4 Tbsp extra virgin olive oil, divided
1/2 lb lean ground beef
1/4 cup finely chopped yellow onion
1 (28 oz) can crushed tomatoes (I'd recommend Contadina Brand)
2 cloves garlic, minced
1/2 Tbsp dried basil
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste
Filling:
1 (15 oz) container Ricotta Cheese
1 large egg
1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped
2 1/4 cups freshly grated Mozzarella Cheese, divided
3/4 cup freshly, finely grated Parmesan Cheese, divided
1/3 cup freshly, finely grated Romano Cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
12 uncooked lasagna noodles
Directions:
Preheat oven to 375 degrees.
Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets.
Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 1 3/4 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese and 1/3 cup Romano Cheese, stir mixture until well combine.
Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups. Spray Pam on foil to rest on cheese or it will stick to the cheese.
Bake for 35 minutes in preheated oven. Serve warm garnished with additional chopped fresh parsley.
**Can be frozen
Yields 12
Ingredients:
4 Tbsp extra virgin olive oil, divided
1/2 lb lean ground beef
1/4 cup finely chopped yellow onion
1 (28 oz) can crushed tomatoes (I'd recommend Contadina Brand)
2 cloves garlic, minced
1/2 Tbsp dried basil
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste
Filling:
1 (15 oz) container Ricotta Cheese
1 large egg
1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped
2 1/4 cups freshly grated Mozzarella Cheese, divided
3/4 cup freshly, finely grated Parmesan Cheese, divided
1/3 cup freshly, finely grated Romano Cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
12 uncooked lasagna noodles
Directions:
Preheat oven to 375 degrees.
Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets.
Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 1 3/4 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese and 1/3 cup Romano Cheese, stir mixture until well combine.
Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups. Spray Pam on foil to rest on cheese or it will stick to the cheese.
Bake for 35 minutes in preheated oven. Serve warm garnished with additional chopped fresh parsley.
**Can be frozen
Lasagna Rollups II
2 large eggs -- beaten
1 cup part-skim ricotta cheese
2 ounces part skim milk mozzarella cheese -- shredded
2 tablespoons parmesan cheese -- grated
1/4 teaspoon oregano leaves
1/4 teaspoon basil leaves
1/8 teaspoon garlic powder
8 lasagna noodles -- cooked
1 cup tomato sauce
2 tablespoons parmesan cheese -- grated
Italian parsley
Preheat oven to 350 F. Spray lasagna dish; set aside.
In bowl combine ricotta cheese, eggs, mozzarella, 2 tablespoons Parmesan and the seasonings, mixing well.
Place cooked noodles on a damp towel and spoon 1/8 of the cheese mix lengthwise along center of each noodle; starting with narrow end roll each noodle carefully.
Place in dish and spoon 2 tablespoons of tomato sauce over each roll;
Sprinkle each with roll with 3/4 teaspoon of parmesan.
Bake until heated 35-40 minutes.
Serving Size : 4
2 large eggs -- beaten
1 cup part-skim ricotta cheese
2 ounces part skim milk mozzarella cheese -- shredded
2 tablespoons parmesan cheese -- grated
1/4 teaspoon oregano leaves
1/4 teaspoon basil leaves
1/8 teaspoon garlic powder
8 lasagna noodles -- cooked
1 cup tomato sauce
2 tablespoons parmesan cheese -- grated
Italian parsley
Preheat oven to 350 F. Spray lasagna dish; set aside.
In bowl combine ricotta cheese, eggs, mozzarella, 2 tablespoons Parmesan and the seasonings, mixing well.
Place cooked noodles on a damp towel and spoon 1/8 of the cheese mix lengthwise along center of each noodle; starting with narrow end roll each noodle carefully.
Place in dish and spoon 2 tablespoons of tomato sauce over each roll;
Sprinkle each with roll with 3/4 teaspoon of parmesan.
Bake until heated 35-40 minutes.
Serving Size : 4