INGREDIENTS:
* 1 onion, chopped
* 1 Tbsp. olive oil
* 14 oz. can ready to serve beef broth
* 1 cup uncooked orzo pasta
* 1 lb. frozen cooked meatballs
* 14 oz. can Italian flavored diced tomatoes, undrained
* 4 plum tomatoes, chopped
* 1 cup freshly grated Parmesan cheese
PREPARATION:
In large skillet, cook onion in olive oil under tender. Add beef broth and bring to a boil. Stir in orzo, meatballs and tomatoes, stir. Return to boil. Cover and reduce heat to medium-low. Simmer 7-8 minutes until liquid is reduced, stirring occasionally.
Add plum tomatoes and cook 5-8 minutes until orzo is tender, stirring frequently. Sprinkle with cheese and serve. Serves 4-6
This is another recipe my aunt showed me:
1 lb spaghetti or pasta of choice
3 tablespoons olive oil
1 tablespoon chopped garlic
1/4 pound of your choice of olive, pitted, chopped fine
3 tablespoons chopped parsley
2 cups baby arugula
3 tablespoons dry breadcrumbs
Shredded parmesean (or Asiago works, too.)
Salt & pepper to taste
Cook the pasta, leave a little of the water behind. Heat olive oil in a skillet large enough to accomodate all the pasta. Add the garlic and cook for a few minutes (3 to 5 mins) but don't let it get brown. Lower the heat and add the cooked pasta, olives, parsley and breadcrumbs. Stir around, adding the pasta cooking water if you think it's too dry. Take it off heat and stir in your cheese. Voila!
I found this one in a magazine and have prepared it a few times. Each time I get raves about it!
Prepare your pasta (I use Fettucine) as instructed but stop the cook process and drain after only 5 minutes. Pour an entire bottle of Zinfandel wine into the pot and return to a boil. Add 1/4 cup of sugar and reduce by half.
Meanwhile, in a deep skillet, combine 1/4 cup of Extra Virgin Olive Oil (or as Rachel Ray would say... EVOO). Heat it over medium high heat and add 2-3 minced garlic cloves and about a 1/4 Tsp of crushed red pepper flakes. Cook until garlic is golden brown.
While the garlic is cooking, add your undercooked pasta to the boiling wine and cook until all moisture is almost gone. DO NOT DRAIN IT.
Pour the pasta wine mixture into the skillet with the olive oil, garlic and red pepper flakes. Using tongs, stir it and cook until all the liquid is nearly gone.
Serve as a side dish, no sauces needed! Great with steaks and salmon.
Enjoy!
My best friends mom made these for us when my younger sister was born 23 years ago and it's been a favorite evern since. I usually just make the cheese version and add spinach but the meat is good too.
Jumbo Stuffed Shells
Bake 30 minutes at 350
Cook shells to just al dente. They will continue cooking in the oven so you don't want to overcook them.
Cheese Filling:
2 pounds ricotta or cottage cheese (small curd cottage cheese)
1/2 pound mozzarella cheese
2 eggs
1/2 cup Parmesan cheese
1 tsp salt
1/4 tsp pepper
1 tsp parsley
Sauce (I like a lot of sauce, so I double it):
1/2 cup onion
1 garlic clove
3 cups tomato juice of V8
6 oz tomato paste
Salt/pepper to taste
Meat Filling:
1 1/2 pounds ground beef
1 med onion
1/2 pound mozzarella cheese
1 tsp salt/pepper
1/4 cup pour over sauce (from recipe above)
Put some sauce on the bottom of a baking dish, fill shells with whichever filling and put on top of sauce. Cover with the rest of the sauce and sprinkle with shredded mozzerlla. If you make ahead at this point cover with wax paper & aluminum foil and put in the refrigerator.
Bake for 30 minutes at 350 degrees or if you make ahead back it for about an hour since it will be cold.
4 ounces uncooked fettuccine
1 cup broccoli flowerets
1/2 cup 1/4-inch strips carrot
1 teaspoon olive or vegetable oil
1/2 pound boneless skinless chicken breast halves, cut into 1/2-inch
strips
1 garlic clove, finely chopped
1/3 cup ranch dressing
2 tablespoons grated Parmesan cheese
1 teaspoon shredded fresh basil leaves or 1/8 teaspoon dried basil
leaves
1 . Cook and drain fettuccine as directed on package--except add
broccoli and carrot 1 minute before fettuccini is done.
2 . While fettucine is cooking, heat oil in 10-inch nonstick skillet
over medium-high heat. Cook chicken and garlic in oil 2 to 3 minutes,
stirring frequently, until chicken is no longer pink in center; remove
from heat.
3 . Stir dressing, cheese and basil into chicken. Toss with fettucine
and vegetables.
My mom always made this for dinner parties and it is ALWAYS a huge hit! It sounds kind of weird, but it is delicious!
In a large bowl, beat 2 eggs lightly, add 2 cups milk, 1 cup uncooked minute rice, 1/2 c. chopped onion, 1 1/2 c. grated parmesan cheese, 1/2 t. salt, 1 package chopped frozen spinach (drained), 1/2 c. melted butter. Mix all together. Pour ingredients into a sprayed baking dish. Bake 1 hr. at 325 degrees.
half a head of finely chopped garlic
2-3 T of olive oil
1 small can stewed tomatoes italian style
1/4 c. tomato sauce
1 t. of sugar
2 T marscapone cheese
1 t. dried basil, oregano or a few chopped leaves of fresh basil and oregano
salt and pepper to taste
Cook garlic in olive oil until soft-- not browned. Add stewed tomatoes and simmer until slightly thick. Add tomato sauce and sugar. Season to taste and simmer to desired consistency. Add herbs.
Mix in marscapone cheese until well blended. Toss with pasta. Works best with penne because the ridges hold the sauce better. Yum!
Creamy Veggies and Bowtie pasta
INGREDIENTS:
*1 Pound Fresh Mushrooms
*4 Medium Zucchini
*1 Onion
*2 Tablespoons Butter
*3 Cloves Garlic, Minced
*1 Pound Farfalle (bow tie) Pasta
*2 Tablespoons Cake Flour
*2 Cups Half-and-Half Cream
DIRECTIONS:
Roughly chop zucchini and onion and process mushrooms, zucchini and onion in a food processor until finely chopped.
Melt butter in a large skillet over medium heat. Stir in garlic and chopped vegetables. Reduce heat, cover and simmer 20 minutes, until tender and juicy.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Stir flour into vegetables. Stir in cream or milk and season to taste. Let simmer 10 minutes more, then toss with cooked pasta.
Backstory: My version of a recipe I found years ago before I could even cook! My family loves it! Good way to keep grocery costs down because its a no-meat meal!
I've also jazzed this up with roasted red bell peppers and diced artichoke hearts
Enjoy
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 lg onion, peeled & diced
1/3 C olive oil, divided
1 pkg (16 oz) orzo, cooked & cooled
1 pkg feta cheese, diced (flavor feta is good too)
1 C sliced almonds, toastd
1/2 C dried currants (I used Craisins)
3 Tbs chopped fresh parsley
2 Tbs chopped fresh oregano
1 lemon, zested & juiced
In skillet over medium heat, cook onions in 1 Tbs oil for 5 mins., or until golden; let cool. In bowl, combine onions and next 6 ingredients. In separate bowl, whisk together remmaining olive oil, 2 tsp. lemon zest and 2 Tbs lemon juice. Season with salt and black pepper to taste, if desired. Drizzle over orzo; tos gently to coast.
Makes 8 servings.
Serves 6
Ingredients:
8 ounces elbow macaroni
4 tablespoons butter, divided
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
2 cups milk
1/2 cup cheddar cheese, divided
1/2 cup mozzarella cheese, divided
1/2 cup swiss cheese, divided
1/2 cup seasoned bread crumbs
Directions:
1) Cook macaroni using package directions; drain.
2) Preheat oven to 400 degrees.
3) Meanwhile, melt 2 tablespoons butter in a large saucepan over medium heat. Add flour and salt and stir until mixture is smooth. Stir in dry mustard. Add milk gradually, stirring continually.
4) Cook over low heat, stirring continually, until thickened, about 5 minutes.
5) Stir in 1/4 cup of cheddar, mozzarella and swiss. Mix cheese sauce and macaroni in a large bowl. Spoon into a 9 x 7 inch baking dish. Sprinkle with remaining cheddar, mozzarella and swiss.
6) Melt remaining butter in a small saucepan over medium heat. Combine bread crumbs and melted butter in a small bowl and mix well. Sprinkle on top of cheese. Bake until hot and bubbly, about 15 minutes.
This was invented when I hadn't gone grocery shopping in a while and had to raid my cabinets for dinner. It turned out well and even my picky husband liked it. It sounds like a weird combination, but the carrots give it a little sweetness. I was inspired by a pomodoro sauce I had seen a recipe for, but I didn't follow it.
1 box pasta (any kind you like)
1 can petite diced tomato
1 can small white beans (cannelini), rinsed and drained
1 small onion, or 1/2 large, diced
1 large carrot, finely diced
2 garlic cloves, crushed
olive oil
salt and pepper
Approx. 1 tbsp. balsamic vinegar
a pinch of crushed red pepper flakes (optional)
Boil pasta as directed. Meanwhile, saute the onion and carrots in about 1 or 2 tablespoons of olive oil until soft. Add the garlic and saute for about 1 minute. Add the petite diced tomatoes and balsamic vinegar and simmer for about 10-20 minutes. This way, the balsamic should lose some of it's acidity and the sauce will thicken up. Last, add the white beans and simmer until they are heated through. Add salt and pepper and the red pepper flakes to taste.
Serve over pasta.
"This looks like just a mess of mozzarella and pepperoni, but it is so much more. The sauce for this is amazing -- it would be wonderful just on a plain pasta dish, or used in a 5 Cheese Penne dish. It is hard to tell from my pictures, but it actually has bread crumbs on top and is baked in the oven."
Pepperoni Macaroni and Cheese
Salt and freshly ground pepper
1 pound lasagna
Olive oil
4 tablespoons butter, plus 1 tablespoon
1 teaspoon garlic, minced
4 tablespoons all-purpose flour
2 1/2 cups half-and-half
2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan
4 ounces grated Cheddar
8 ounces grated mozzarella
1 pound pepperoni, sliced thin
1/2 cup fresh bread crumbs
Fill a large pot with water and bring to a boil over high heat. Add 1 tablespoon salt carefully add the lasagna noodles. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking.
In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 375 degrees F.
In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella. Toss to combine.
Grease a 3-quart baking dish or casserole with 1 tablespoon of butter. Spread a ladle full of sauce on the bottom of the pan. Cover the sauce with a single layer of cooked lasagna noodles. Spread another ladle full of sauce on top of noodles. Sprinkle with 1/3 of the mozzarella cheese mixture. Top with 1/3 of the sliced pepperoni. Repeat with remaining ingredients for 2 more layers.
Sprinkle 1/2 cup bread crumbs onto top of lasagna and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the lasagna is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
My changes: I used Penne instead of lasagna noodles (I'm very glad I did!). I omitted the cheddar, used half the amount of pepperoni, and used slices instead of buying a stick of pepperoni. Instead of adding 2 cups of parmesan to the sauce, I added 1 cup of a parmesan, asiago & romano blend, and 1 cup of mozzarella. Next time around I think I will make more sauce and use less pepperoni. :)
Prep: 20 mins. Bake: 55 mins. Stand: 15 mins.
1 medium onion, chopped
4 cloves garlic
1 can (14 ½ oz) veggie broth
1 Tbsp rosemary
1 can (14 oz) artichoke heart(drained & coarsely chopped)
1 pkg (10 oz) frozen chopped spinach
1 jar (16 oz) roasted garlic Parmesan or Alfredo sauce
9 uncooked lasagna noodles
3 C shredded mozzarella cheese
1 Pkg (4 oz) crumbled herb and garlic feta
Heat oven 350. Spray dish with cooking spray.
Spray skillet w/spray- cook onion and garlic for 3 minutes until tender. Stir in broth and rosemary. Heat to boiling. Stir in artichokes and spinach; Reduce heat. Cover and simmer 5 minutes. Stir in pasta sauce. Spread 1/4 of artichoke mix at bottom of dish; top of 3 noodles. Sprinkle w/ ¾ C mozzarella cheese. Repeat layers 2 more times. Then sprinkle with feta cheese.
Bake and cover 40 minutes. Uncover and bake 15 minutes.
1 onion, chopped
3 cloves garlic, minced
1/4 cup olive oil
1/4 pound thinly sliced prosciutto
3/4 cup vodka
1 (28 ounce) can crushed tomatoes
1 tablespoons chopped fresh parsley
1/2 tablespoon dried basil
1 cup half-and-half cream
1 pound penne pasta
Directions:
1. In a large skillet, heat oil over medium heat. Cook onion, and garlic in oil until soft. Add prosciutto and vodka. Simmer until almost all liquid is gone.
2. Add tomatoes and herbs. Simmer for 10 minutes.
3. Stir in half and half, and heat for 3 minutes. Meanwhile, cook pasta in boiling salted water until done. Drain. Serve sauce over noodles.
(If you like your sauce spicy, soak red pepper flakes in the vodka for a couple of hours and then drain before using). I sometimes serve this sauce w cheese tortellini
I got this recipe from my high school Foods class and I have been making it ever since. It is excellent.
Filling ingredients:
1/2 lb. ground beef
2 tbls chopped onions
2 slices of bread, torn apart in little pcs.
3/4 cup mozzarella cheese
1 egg
1/4 cup milk
1/2 tsp salt
dash of pepper
Sauce Ingredients:
2 oz. mushroom pcs.
8 oz. tomato sauce
6 oz. tomato paste
2 tbls onion
1/4 tsp garlic powder
2 cups water
1 tsp Italian seasoning
1/4 tsp sugar
1/4 tsp salt
dash pepper
1/4 cup parmesean cheese
Other ingredients:
1 box manicotti noodles
4 oz mozzarella cheese
Directions:
1) Cook burger and onions in large skillet until meat is brown. Drain fat.
2) Stir in remaining filling ingredients.
3) Fill uncooked noodles with filling ingredients packing from both ends.
4) Place in ungreased baking pan 8x8 or 9x9.
5) Before cooking, preheat oven to 375 degrees.
6) Add all sauce ingredients to a saucepan and warm over medium heat.
7) Pour warmed sauce over shells
8) Cover with foil and bake until tender 1 1/2 - 1 3/4 hours.
9) Sprinkle with remaining mozzarella cheese.
10) Cool 5-10 minutes before serving.
(Feel free to leave out the mushrooms and or onions if you do not like them.)
When I was in college, I did a semester in London. Our tiny flat had minimal cooking space, minimal cooking supplies, and we had no money so we couldn't buy lots of ingredients. So, my boyfriend (now my husband) sent me a cookbook called 6 Ingredients or Less that was our saving grace. This is my favorite recipe from that cookbook.
8 oz. linguine
4 chicken breast halves (boneless/skinless)
3 tbsp freshly grated parmesan
2/3 cup freshly grated parmesan
3 tbsp butter
1/2 cup butter
1 cup whipping cream
Pepper to taste
Cook pasta according to package directions; drain and return to pot. Meanwhile, place each chicken breast between plastic wrap and pound to about 1/4-inch thickness. Dip each side in the 3 tbs Parmesan cheese. Heat the 3 tbsp butter in a large skillen and cook chicken about 3 minutes on each side. While chicken is cooking, heat the remaining 1/2 cup butter and the cream. Add cream mixture and pepper to pasta. Add the 2/3 cup Parmesan cheese; toss well to mix. Place on individual serving plates. Cut each chicken breast crosswise into narrow strips. Arrange over pasta.
1 pound of Shrimp
2 teaspoons of blacken season (old bay makes a nice one)
you can use more of the blacken season if that does not cover the shrimp
2 to 2 ½ tablespoons of unsalted butter
1 and ½ cup of heavy cream
1 teaspoon of black pepper
½ teaspoon of white pepper
1 teaspoon of red pepper flakes
1 tablespoon of basil (fresh)
½ teaspoon of thyme
½ cup of green onions
1 to 2 cloves of garlic (chopped)
¼ cup of dried parsley
½ cup of Parmesan Reggiano
½ cup of Swiss Cheese
¾ box of Fettuccine Rigate
salt to taste
Peal and devein the shrimp, place in a little plastic bag, add blacken seasoning and shake the bag until the shrimp are coated.
Chop up the green onions (if you have kids make sure you cut the onions up really small), chop the garlic, and cut the basil in little strips.
Place large pot of water on the stove and cook fettuccine rigate according to directions on the box. While the pasta is cooking
Melt 2 tablespoons of butter in a heavy (or cast iron) skillet. Once the butter is melted place shrimp in skillet and cook until done. (Takes about 4 minutes) Take the shrimp out of the pan and place off to the side. (It does not matter if they get room temperature because it will only take a minute to reheat them and then they will not get tough)
Hopefully there is a little butter left in the bottom of the pan, if not add a smidge of butter, and cook the onions and garlic. This should only take 2 or so minutes because you do not want the garlic to burn and green onions get soft quickly. Once the onions and garlic are soft add the spices, black pepper, white pepper, red pepper, basil, thyme, and parsley and stir in the cream. The cream if you use heavy cream will thicken.
( If you change the recipe and use half and half or something fat free it will not thicken and you will have to add cornstarch, but don’t add the cornstarch until after you add the cheese).
Once the cream has thickened, taste and adjust seasoning to your liking. If you like more heat add more red pepper flakes. Add in the cheese. This will make the sauce thick. Stir until cheese is just about melted add the shrimp for the last minute of so of cooking and cook until they are hot and the cheese is melted. Taste the sauce and salt according to taste. (I do not salt until after the sauce is done because the cheese is salty)
Drain the pasta and mix with shrimp and sauce. Serve with a green salad and some bread.
I found a recipe from allrecipes and modified to my taste. I hope you enjoy
This ziti is a favorite with our friends and family. And we actually have friends that we visit up in New Hampshire who joke that we're not allowed into their house unless we bring a pan of this ziti, so we always do!
This is a great make-ahead meal. Prepare it, put it in the fridge and then bake it a day or two later. Just remember that it will take longer to heat through if it's been in the fridge, so you'll need to leave it in the oven for an extra 20 minutes or so.
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars of your favorite pasta sauce
6 ounces provolone cheese, sliced
16 oz. container sour cream
10 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
1 package sliced pepperoni (optional)
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, pepperoni, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.
8 oz fettucine
6 tbsp butter, divided
1 medium small zucchini, cut into slices
1 medium yellow squash, cut into slices
1/2 cup whipping cream
1/3 cup freshly grated Parmesan cheese
1. Cook pasta according to package directions, drain and return to pot.
2. Meanwhile, melt butter in a large skillet, then add zuchhini, squash, and cream. Bring to a simmer, then add parmesan cheese. Continue to cook, stirring frequently until sauce is smooth.
3. Pour sauce over pasta, toss briefly to mix. Cover and let stand 3-4 minutes or until pasta has absorbed most of the sauce.
While I'm not a huge fan of whole wheat pasta, it really tastes delicious in this dish. A great meal to freeze, too!
1 pound whole wheat penne pasta
1 (16-ounce) carton fat-free cottage cheese
2 eggs, lightly beaten
1 small onion, diced
3 cloves garlic, minced
1 pound ground turkey breast
2 cups marinara sauce
2 (14.5-ounce) cans diced tomatoes
1 tablespoon dried oregano
2 teaspoons dried basil
1 (9-ounce) package baby spinach
2 cups (8 ounces) fat-free mozzarella cheese
1/2 cup grated fresh Parmesan cheese
Preheat oven to 350°. Cook pasta according to package directions; drain and set aside in a large bowl. Combine cottage cheese and eggs; set aside.
In a large skillet, sauté onion and garlic over medium heat. Add turkey; cook until browned. Add pasta sauce, diced tomatoes, oregano and basil. Reduce heat to low and cook for 5 to 10 minutes. Add spinach and cook until wilted. Combine the noodles, cottage cheese mixture, turkey mixture, mozzarella cheese, and Parmesan with a wooden spoon. Pour into a 9x13-inch baking dish. Bake at 350° for 40 to 45 minutes. Makes 8 servings.
I got this from "Everyday Foods," my favorite cooking magazine. I'm asked to bring this to every picnic/bbq I go to as a side, but I also serve it as a main dish.
3/4lb rigatoni
2lbs plum tomatoes, coarsely chopped
1 tbl balsamic vinegar
3 tbl olive oil
3 garlic cloves, thinly sliced
1/4 tsp red pepper flakes
1/2c chopped fresh parsley
1 tbl chopped fresh oregano
8 oz fresh mozzarella, diced (throw it in the freezer for about ten-fifteen minutes before cutting, it makes it a lot easier to dice)
1. Cook pasta until al dente, drain.
2. Meanwhile, in a large bowl, combine tomatoes, vinegar and 1/2 tsp salt. Set aside.
3. In a small skillet, heat the oil over low heat. Add garlic, cook, stirring often, until tender and just beginning to take color (about 4 minutes). Remove from heat and stir in red pepper flakes.
4. Stir garlic mixture into reserved tomato mixture. Add parsely, oregano. mozzarella and pasta. Toss. Yummy!
I am on a continual search for really good pasta recipes. This is one of my favorites.
1 tbl olive oil
6 garlic cloves, minced
pinch of red pepper flakes
1 can (28oz) whole peeled tomatoes with juice
3 tbl tomato paste
1 tsp sugar
1/3c vodka
coarse salt
1/2c heavy cream
1 pound penne
1. In a med saucepan, heat oil over medium. Add garlic and red pepper flakes, cook until fragrant (about 30 seconds). Add tomatoes and their juice, breaking tomatoes up with a spoon.
2. Stir in tomato paste, sugar, vodka, and 3/4c water. Season with salt. Simmer over med heat, stirring occasionally, until sauce has thickend, 20 to 25 minutes. Stir in cream, cook until just heated through - do not boil.
3. Meanwhile, cook pasta in boiling salted water. Drain, return to pot.
4. Add sauce to pasta, toss and serve sprinkled with Parmesan.
One of the few recipes my hubby will beg for.
FOR THE MEATBALLS:
2 cups fresh breadcrumbs
1/2 cup milk
1 small shallot
1/4 cup fresh parsley leaves
1 pound ground sirloin beef
1 pound ground pork
2 large eggs
1 tablespoon garlic powder
1 cup freshly grated Parmigiano-Reggiano cheese
Coarse salt and freshly ground pepper
Olive oil
FOR THE SAUCE
4 cans (28 ounces) whole peeled tomatoes
1/2 cup olive oil
1/4 cup chopped fresh garlic
1/4 cup chopped sweet onion, preferably Vidalia
1/2 cup fresh basil leaves
Coarse salt and freshly ground pepper
2 pounds spaghetti, cooked
1. Prepare the meatballs; Place breadcrumbs in large bowl; add milk to moisten. Set aside.
2. Combine shallot and parsley in food processor; pulse until mixture is finely chopped. Add to breadcrumb mixture along with beef, pork, eggs, garlic powder, and cheese; season with salt and pepper. Using your hands, mix until well combined but not over-mixed.
3. Lightly coat hands with olive oil; roll meat mixture into 1-inch balls. Place meatballs on a baking sheet lined with parchment paper.
4. Heat 1 inch olive oil in a large skillet over medium heat. Cook meatballs in batches; until browned on all sides, 3 to 5 minutes. Transfer meatballs to a baking sheet lined with paper towels; let drain. It may be necessary to discard oil in skillet and add more.
5. Prepare sauce; Place all ingredients into a food processor. Process until mixture is puréed. Transfer to a large saucepan. Place over medium heat and add meatballs. Cook until meatballs are heated through.
6. Bring a large covered pot of water to a boil; add salt. Add spaghetti, cover, and return to a boil. Uncover, and cook according to package instructions until al dente. Drain, and serve with meatball and sauce.
1 lb. ziti pasta, cooked and drained
2 cups (15 oz) ricotta cheese
2 cups (8 oz) mozzarella cheese, shredded
1 egg, beaten
1/2 tsp. pepper
1 jar (20 oz) pasta sauce, divided
1/4 cup (1 oz) shredded Parmesan cheese
In a large bowl, combine the ziti, ricotta cheese, mozzarella cheese, egg, pepper, and 1 1/2 cups pasta sauce. Spread the pasta mixture in a 13 x 9 inch baking dish; top with the remaining pasta sauce. Sprinkle with Parmesan cheese.
Bake, uncovered, at 375° for 40 minutes or until heated through. Let stand 10 minutes before serving.
This is a family favorite!
1 box ziti pasta
1 jar spaghetti sauce
1 lb hamburger
1 cup sour cream
6-8 slices of provolone cheese
2 cups mozzarella cheese
2-3 T parmesan cheese
Preheat oven to 350 degrees. Boil pasta, drain. Cook hamburger and add the sauce to it.
Spray a 9x13 baking dish. Layer 1/2 pasta, cover with the provolone cheese. Spread the sour cream on top of the cheese. Spoon half of the sauce mixture on top of that. Cover with remaining pasta and then the mozzarella cheese. Then the rest of the sauce and sprinkle the parmeasan cheese on top of that. Bake in oven for 35-45 minutes, until the cheese is nice and bubbly! Enjoy!!
I got this recipe from a friend and it's great for a quick, easy dinner.
Prep: 20 min.
Bake: 30 min.
1 package (8 ounces) manicotti shells
1 pound ground beef
1 jar (26 ounces) spaghetti sauce
14 pieces mozzarella string cheese
1 – 1 ½ cups (6 ounces) shredded mozzarella cheese
Cook manicotti according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce. Spread half of the meat sauce into a greased 13 inch x 9 inch x 2 inch baking dish.
Drain manicotti; stuff each shell with a piece of string cheese. Place stuffed manicotti over meat sauce; top with remaining sauce. Cover and bake at 350 degrees for 25-30 minutes or until heated through. Sprinkle with mozzarella cheese. Bake, uncovered for 5-10 minutes or until cheese is melted. Yield: 6-8 servings.
The best lasagna recipe, adapted from a recipe in Bon Appetit
Sauce
3 tablespoons olive oil, divided
1 pound Italian sweet sausages, casings removed
2 ounces sliced prosciutto, chopped
2 cups chopped onions
1 celery stalk, chopped
3 garlic cloves, chopped
1 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
2 tablespoons tomato paste
1 28-ounce can Italian-style tomatoes in juice, tomatoes chopped, juice reserved
2 tablespoons chopped fresh basil
Lasagna
12 10x2-inch lasagna noodles
1 15-ounce container whole-milk ricotta cheese
2 cups (packed) coarsely grated smoked mozzarella cheese, divided
1 large egg
Olive oil
For sauce:
Heat 1 tablespoon oil in large saucepan over medium-high heat. Add sausage; sauté until browned, breaking up with fork, about 6 minutes. Add prosciutto; stir 1 minute. Transfer mixture to bowl.
Heat 2 tablespoons oil in same pan over medium-high heat. Add onions and next 4 ingredients. Sauté until tender, about 5 minutes. Stir in tomato paste. Add tomatoes with reserved juice, basil, and sausage mixture. Reduce heat; simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
For lasagna:
Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain. Arrange in single layer on baking sheet. Stir ricotta and 1 1/2 cups mozzarella in bowl. Season with salt and pepper; mix in egg.
Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup tomato sauce evenly over bottom. Arrange 3 noodles atop sauce. Spread 3/4 cup cheese mixture thinly over noodles. Spoon 1 1/2 cups sauce over. Repeat with noodles, cheese mixture, and sauce 2 more times. Cover with 3 noodles. Sprinkle with remaining 1/2 cup mozzarella. Cover with foil. (Can be prepared 1 day ahead. Chill.)
Preheat oven to 350°F. Bake lasagna, covered, 40 minutes. Uncover and bake until heated through, about 15 minutes longer. Let stand 10 minutes and serve.
This is quick and easy with a little kick. Add more cajun seasoning if you like it really spicy and use less if you just want a hint.
Ingredients:
4 ounces linguini pasta
2 boneless, skinless chicken breasts, cut into thin strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1 to 2 cups heavy whipping cream
2 tablespoons chopped sun dried tomatoes.
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
grated Parmesan cheese
Instructions:
In a large pot with boiling water cook pasta until done then drain. Meanwhile, place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat and green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over linguini and toss. Sprinkle with Parmesan cheese.
Simple and yummy
Ingredients:
3 tbs. butter
4 oz. proscuitto, cut 1/4" strips
1 small onion, diced
6 Italian plum tomatoes, dried
1 cup heavy cream
1/2 cup peas
Fresh pepper to taste
1/4 cup Parmesan cheese
8 oz. penne pasta, cooked and drained
Instructions:
In skillet, heat butter, cook proscuitto and onion (3-5 minutes), stir in tomatoes. Add cream, peas and pepper and simmer until slightly thickened. Add Parmesan and mix thoroughly. Toss with pasta.
The lemon in this pasta dish makes for a great light summer dish.
Ingredients:
2lbs cherry tomatoes, stemmed
5 tablespoons olive oil
1 tablespoon unsalted butter
1 glove garlic
2 cups coarsely chopped greens, such as Swiss chard or beet (I’ve used spinach too)
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Salt and pepper to taste
1lb fusilli or gemelli, or other spiral-shaped pasta
Freshly grated Parmesan, Ronamo, or Grana Padano cheese for garnish
Directions:
Heat oven to 500 degrees. In a large stock pot, boil water for pasta.
Coat tomatoes with 1 tablespoon of olive oil, place on baking sheet, and roast until they look collapsed, about 10 minutes.
Meanwhile, in a skillet over medium heat, melt the butter and remaining oil, and briefly sauté the garlic until fragrant. Add the greens; sauté for 5 minutes. Add lemon zest and juice.
Cook the pasta. Remove tomatoes from oven and add the greens. Mash tomatoes lightly and thoroughly combine with the greens and season with salt and pepper. Turn off the heat and let stand until the pasta is done.
Drain the pasta reserving ½ cup of pasta water.
Return pasta to stock pot, add the sauce and combine to just coat. Add small amounts of reserved pasta water if necessary.
Serve on platter with grated cheese.