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  • 3 Tomato Spaghetti (dmginca)
    • 1 lb spaghetti
      2 tbsp oil from sun dried tomatoes packed in oil
      4 cloves garlic (more or less to suit own tastes)
      28 oz can diced tomatoes, keep their liquid
      1/2 cup sun dried tomatoes, rough cut
      1 lb cherry tomatoes, big ones sliced in half

      Cook spaghetti per package instructions. Meanwhile, in a fry pan heat oil and saute garlic until just fragrant. To pan add canned tomatoes and sun dried tomatoes along with the liquid from the canned tomatoes. Simmer for 10-15 min. slowly. Add fresh cherry tomatoes and simmer for another 8-10 or until wilted. Toss sauce with spaghetti and serve. (For about 4 people)
  • Baked Spaghetti Pie (Shopping Princess)
    • 1/2 lb spaghetti
      2 large eggs
      1 container (15 oz) part-skim ricotta cheese
      3/4 cup plus 2 tbl grated Parmesan or Romano cheese
      1 cup marinara sauce
      1/2 cup shredded mozzarella cheese

      Cook spaghetti according to package directions; drain

      Meanwhile, preheat oven 350`F. Grease 9-inch glass pie plate. In large bowl, with fork, beat eggs. Stir in ricotta and 3/4 cup parmesan until blended.

      Add spaghetti to ricotta mixture and stir until well coated. Transfer spaghetti mixture to prepared pie plate; top with marinara sauce. Sprinkle with mozzarella and remaining 2 tbl Parmesan.

      Bake pie 25 minutes. Remove from oven and let stand 10 minutes for easier seriving. Cut into wedges to serve.
  • Baked Ziti (annieshim)
    • I just had the best baked ziti ever made by my sister yesterday. I don't have measurements for the ingredients, but it's basically as much as you want.

      Pasta Sauce (with or without meat)
      Ziti Pasta (2-3 boxes would equal about 2 pans)
      Sour Cream
      Mozzarella Cheese
      Ricotta  Cheese

      On the bottom of the pan, spread some sauce.  Add layers of the following - cooked pasta, ricotta, sour cream, pasta sauce, mozzarella.  Continue layers ending with mozzarella.  Sprinkle chopped parsley over the top.  Cover with nonstick tin foil and bake for 30 minutes at 350 degrees.  5 minutes before you take it out of the oven, remove the foil and continue cooking until cheese it melted.
  • Baked Ziti (fuzzbe2000)
    • 1 pound dry ziti *(you will not need all of this)
      1 onion chopped *(I like onion so I use a medium sweet onion)
      1 pound lean ground beef *(use more - about 1 1/2)
      2 28 oz jars spaghetti sauce *(I add garlic to taste and a little sugar to cut the acid)
      6 oz provolone cheese sliced *(use more - probably 3/4 pound)
      1 1/2 cup sour cream
      6 oz mozzarella shredded cheese *( Use much more, at least 1 1/2 cup)
      2 tablespoons grated fresh parmesan cheese *( use a lot more of this too)

      1. Cook ziti in lightly salted boiling water until al dente. Drain. I usually rinse with cold water to stop any further cooking.
      2. In a large skillet brown onion and ground beef over medium heat. Add spaghetti sauce and simmer 15 minutes.
      3. Preheat oven to 350. Butter 9x13 inch baking dish. Layer as follows: 1/2 ziti, provolone(all), sour cream (all), 1/2 sauce mixture, remaining ziti, mozzarella and remaining sauce mixture. Top with grated parmesan.
      4. Bake for 30 minutes in preheated oven, or until cheeses are melted.

      Will serve at least 8 (This is very rich!)
  • Baked Ziti (Jerz girl2)
    • 1 lb Ziti or Rigatoni's
      12 oz Ricotta cheese
      3/4 C grated Percorino Romano cheese
      1/2 t salt
      1/4 t black pepper
      2 T chopped fresh Italian parsley
      3 Cups quick gravy, homemade recipe is below...if you have to use jarred, you can.
      8 oz or more of a mozzarella cheese, cut into 1/2 inch cubes

      Light the oven to 350. Bring a large pot of salted water to a boil and cook ziti until a firm, drain and rinse under cold water to stop the macaroni from cooking further. DRAIN WELL.
      Combine ricotta cheese, salt, pepper and 1/2 cup Romano cheese and parsley in a medium bowl, blend well.
      Toss the cooked macaroni with 2 Cups of the gravy. Place half the macaroni in a 11 x 7 baking dish. Smooth 1/2 the Ricotta cheese mixture over the macaroni and top with 1/2 the mozzarella cheese cubes. Add the remaining macaroni, remaining gravy, mozzarella and top with Romano cheese. Bake until heated thoroughly and the cheese is melted and the top is browned on top. About 30-35 minutes.

      Here is what you can do to make a real fast gravy...
      1 28 oz can Italian tomatoes
      1-2 large clove garlic minced
      1/3 Cup olive oil
      1/4 t Oregano
      2 cans tomato sauce
      1/3 t crushed basil
      1 t sugar
      1/4 t garlic salt
      2-3 T Percorino Romano cheese
      salt & pepper to taste

      Heat large skillet, add olive oil when the oil is heated, add crushed garlic let the garlic saute briefly...do not burn, will make garlic bitter. Cook 2-3 minutes. Add tomatoes and all seasonings and cook until thick enough for macaroni. A can of mushrooms can be added 5-10 minutes before the gravy is served. You can add 1 6 oz can of tomato paste to make a thicker gravy.
      You can also do a quick meat gravy...if you need a recipe, I have one. You can serve with a homemade garlic bread...an ingredient I use in my garlice bread, is a tiny dap of mayo mixed with other indredients, so yummy!!
      PS...you can also try a smoked mozzarella and 1-2 eggs in Ricotta mixutre.
  • Baked Ziti (monicakm1)
    • 3 cups ricotta cheese
      1 T dried parsley
      1 1/2 tsp salt
      1 egg
      10 oz frozen chopped spinach
      1/3 cup grated parmesan cheese
      26 oz jar spaghetti sauce, divided
      16 oz pkg ziti, cooked and divided
      16 oz pkg shredded  mozzarella cheese, divided

      Blend together ricotta  cheese, parsley, salt, egg and spinach.  Puree until smooth.  Add parmesan cheese and blend to combine.  Spread enough spaghetti sauce in an ungreased 13x9 pan to cover the bottom.  Arrange half the pasta over sauce.  Spread with half ricotta cheese mixture and half mozzarella.  Repeat layers ending with the mozzarella.  Bake at 350 for 45 minutes

      Serves 6-8
  • Baked Ziti (vedawhee)
    • Jar sauce is always acceptable if the desire to make your own isn't there. if you are using jar, add the hamburger to it, to flavor it up some more!

      1 lbs of ziti noodles, cooked and cooled.

      in a large sauce pan on the stove, over medium heat add 2lbs of hamburger and start browning it. add salt/pepper/garlic/parsley to taste. if she has an onion, chop that up, add it in. if she doesn't, onion powder is a fine subsitute! add 2 cans of tomato puree or crushed tomatoes (those 1lb cans on the bottom shelf of the supermarket are best). let simmer at least 30 minutes, but the longer the better.

      mix the sauce and noodles together. cover the top with mozzarella and some parmigiana cheese and bake at 350 for about 20-30 minutes until you start getting bubbles.

      the noodles will soak up a lot of sauce, so it might seem like a lot, but more is better than less, you don't want those noodles to dry out!
  • Basil Shrimp and Feta Orzo (chickenbutt)
    • 1 regular-size foil oven bag
      Cooking Spray
      1/2 cup uncooked orzo
      2 tsp olive oil, divided
      1 cup diced tomato
      3/4 cup sliced green onions
      1/2 cup (2oz) crumbled feta cheese
      1/2 tsp grated lemon rind
      1 tbsp fresh lemon juice
      1/4 tsp salt
      1/4 tsp black pepper
      3/4 pound large shrimp, peeled and de-veined
      1/4 cup chopped fresh basil

      Preheat oven to 450F.

      Coat inside of oven bag with cooking spray. Place bag on lg shallow baking pan.

      Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place pasta in a large bowl. Stir in 1 tsp oil and next 7 ingredients (1 tsp oil through pepper). Place orzo mixture in prepared oven bag. Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450F for 25 minutes or until shrimp are done. Cut open bag with sharp knife and peel back foil. Drizzle with 1 tsp olive oil.
  • Bigoli (esadkmfa)
    • 6 tbl. olive oil
      4 tbl. butter (not sure but think so)
      1 1/2 lbs. ground beef, crumbled
      2 med. onions, chopped
      3 carrots, chopped
      3 stalks celery, chopped
      1 cup milk (I use skim because that's what we drink but I'm sure any will work - I've even used some 1/2 and 1/2)
      2 cups white wine (I've used red in a pinch and it works fine)
      1/4 tsp fresh nutmeg
      1 tsp. salt (not sure but I think so)
      28 oz. can tomato sauce

      Sautee onions, carrots, celery in oil/butter until onions are transparent. Add ground beef. When ground beef has lost its pink color add salt. Stir. Add add milk. Reduce (bring to boil and then low flame). Add wine. Reduce. Add tomato sauce and nutmeg. If under a low flame this tomato process should take about 2 hrs. When reducing always remember to stir so bottom doesn't burn.

      When liquid is all evaporated and product starts to get dry proceed to next step. When I'm not sure about the amount of an ingredient I put "not sure." The measurement seems to work for me but if anybody can suggest anything better I'm open. You can play around with the measurements to suit your families liking after you've made it the first. By then you'll kind of have an idea how the recipe should taste.
  • Caplellini Carbonara (katiesmom2)
    • 2 Shallots chopped fine.
      4 slices of Prosciuto chopped fine.
      4 strips of bacon chopped fine.
      2 tblsp of olive oil
      2 tblsp of butter
      1/2 cup chicken stock.
      1/2 cup white wine
      2 egg yolks
      1/2 cup freshly grated parmagiano-reggiano cheese
      1/2 pound angel hair
      Heat Olive Oil and butter in Large Saute Pan over Medium heat.

      Add shallots, bacon and Prosciutto, cook until lightly browned.

      Add wine and chicken stock, cook for 2 minutes over high heat.

      Add cooked pasta, parmagianno, freshly ground pepper and egg yolk, stirring vigorously over high heat until pasta is coated and creamy. Transfer to individual plates and serve.

      Serves 2
  • Chicken & Bowtie Pasta (MaggieQQ)
    • Box of Bow-tie Pasta
      1 can of condensed Cream of Celery soup
      1 can of condensed Cream of Chicken Soup
      1 - 2 cups of diced chicken, turkey or ham
      1/2 cup shredded cheddar cheese, plus an additional 1/4 to 1/2 cup
      1 cup of frozen peas
      1 cup of frozen niblet corn
      1/2 - 3/4 teaspoon of Celery salt and onion powder, to taste

      Prepare Pasta according to instructions on the box. Drain. Add condensed soup to pasta, chicken, 1/2 cup shredded cheese, peas, corn and seasoning. Coat the pasta well, distributing vegetables and chicken. Place in casserole dish. Sprinkle additional cheese over the top. Bake at 350 for 25 -30 minutes.
  • Crab and Ricotta Cannelloni (adeli)
    • 1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
      1 cup whole milk ricotta cheese
      3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
      1 egg yolk
      1/2 cup chopped fresh basil leaves
      1 pound lump crabmeat
      1/4 teaspoon salt
      1/4 teaspoon freshly ground white pepper
      Bechamel Sauce, recipe follows

      Bring a large pot of salted water to a boil over high heat. Add the pasta and cook
      until tender but still firm to the bite, stirring occasionally, about 8 to 10
      minutes. Drain pasta.
      In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab,
      salt, and pepper.

      Preheat oven to 350 degrees F.

      Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top
      the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining
      Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20
      minutes. Serve immediately.

      Bechamel Sauce:

      5 tablespoons unsalted butter
      1/2 cup all-purpose flour
      4 cups whole milk, warmed
      1/2 teaspoon salt
      1/4 cup freshly ground white pepper
      Pinch freshly grated nutmeg
      In a medium saucepan, melt the butter over medium heat. Add the flour and whisk
      until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly,
      until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the
      sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The
      sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)

      Yield: about 4 cups
  • Easy Cheese Lasagna (Aunt Bertie)
    • One Box of no cook lasagna noodles.
      One and a half jars of store bought spaghetti sauce.
      32 oz. size of ricotta cheese.
      4 eggs
      ground nutmeg (optional)
      8 oz. size package of shredded mozzarella cheese
      8oz. size package of shredded cheddar cheese

      In a bowl, mix the four eggs with the ricotta cheese until well blended. I use a wire wisk for this. Also mix in about 1/4 teaspoon of nutmeg if you want.

      Assembly:
      I use a deep sided roasting pan, about 11 by 14 inches. You can also use a sturdy heavy foil pan.
      Put about 1 1/2 cups of sauce in the bottom of the pan. Spread evenly.
      Put a single layer of lasagna noodles over the sauce, over lapping slightly if necessary.
      Evenly spread half the ricotta mixture over the noodles. Top that with about 1/3 of the two kinds of shredded cheese.
      Spread more sauce over the cheeses.
      Put a second layer of lasagna noodles over the sauce and repeat the above, starting with the other half of the ricotta.
      You now have 3 layers of noodles, and two of filling in between.
      Place more sauce to cover the top layer of noodles. Sprinkle with more shredded cheese.
      Cover tightly with foil, and bake in preheated oven at 350 degrees for about an hour and fifteen minutes.

      Let set covered for at least 20 minutes before serving
  • Easy Fettuccine Alfredo (Peaches&Cream)
    • 8oz pkg cream cheese ( light or regular )
      1 cup Kraft Shredded Parmesan cheese ( dairy section )
      1/2 cup ( 1 stick ) butter or margarine
      1/2 cup milk
      1 1/2 cups of canned chicken ( drained ), or leftover fried/deli chicken (cubed).
      8oz. of fettuccine, cooked & drained.

      Mix cream cheese, parmesan cheese, butter & milk in large saucepan; cook over low heat until cheese is completely melted...stirring occasionally. Add fettuccine, chicken & toss lightly
  • Fettuccine Alfredo (13diamonds)
    • 8oz of Fetuccine
      1 1/2 Cups of Heavy Cream
      6 Tbsp Unsalted Butter
      1 Cup Grated Parmeggiano Reggiano Cheese
      2 Tbsp Fresh Parsley (finely minced)
      1 Tsp Pepper
      2 Tsp Salt (or more to taste)
      2 Tsp Garlic Powder

      Cook pasta in salted water until al dente. Meanwhile, heat 6Tbsp butter & 1C of cream in a large saucepan for about 3 minutes. Heat long enough to get butter melted and heat through. Do NOT boil! Set aside and remove from heat.
      Drain pasta, add to saucepan w/sauce. Add the other 1/2 cup of cream, cheese, garlic powder, salt & pepper into pan and toss. Heat over low heat for another few minutes until sauce sets and thickens a bit. Generously sprinkle w/Parsley. Serve immediately.
  • Hellcat's  Spaghetti Pie (adeli)
    • 6 oz cooked and cooled spaghetti
      2 eggs, lightly beaten
      1/4 C Parmesan cheese
      1 C sour cream
      1 lb ground beef, cooked and drained
      4 oz mozzarella cheese, shredded
      8 oz spaghetti sauce

      Preheat oven to 350. Combine the spaghetti, eggs, and Parmesan cheese. Pour mixture into a 9" pie pan, cover with sour cream, ground beef, and spaghetti sauce. Top with mozzarella cheese. Bake at 350 for 25 minutes.
  • Italian Gravy - version 1 (Jerz girl2)
    • 3 pounds ripe fresh plum tomatoes, peeled and seeded or one 35 ounce can of peeled Italian tomatoes, seeded and lightly crushed, with their liquid
      1/4 cup extra virgin olive oil
      1 small onion, chopped (about 1/3 cup)
      1/4 cup finely shredded peeled carrots
      1/4 cup finely chopped celery (including leaves)
      4 fresh bay leaves or 2 dried bay leaves
      Salt
      Crushed red pepper
      Crushed garlic OPTIONAL

      Pass the tomatoes through a food mill fitted with the fine disc. Heat the oil in a 2 to 3 quart non-reactive saucepan over medium heat. Stir in the olive oil and cook, stirring occasionally, until wilted, about 3 minutes. Add the carrots and celery and cook, stirring occasionally, until golden, about 10 minutes. Add garlic now if adding, brown to a golden color, any darker makes it bitter!
      Add the food milled tomatoes and bay leaves and bring to a boil. Season lightly with salt and crushed red pepper. Bring to a boil, lower the heat so the sauce is at a lively simmer and cook, stirring occasionally, until thickened, about 45 minutes. Remove the bay leaves. Taste and season with salt and red pepper if necessary.
  • Italian Gravy - version 2 (Jerz girl2)
    • Two 35-ounce cans Italian plum tomatoes (preferably San Marzano)
      1/4 cup extra-virgin olive oil
      2 medium yellow onions, diced (about 2 cups)
      6 to 8 cloves garlic, peeled and chopped fine
      5 to 6 meaty pork neck bones
      1 pound ground beef
      1 pound ground pork
      Salt
      4 bay leaves
      1 1/2 teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
      3/4 cup dry white wine
      1/3 cup tomato paste
      3 to 4 cups hot water
      Anchovy paste...secret ingredient...OPTIONAL
      Makes about 8 cups...2 lbs of macaroni
      Tomato paste is usually added along with the onions to caramelize a little bit, but you can add tomato paste right into the gravy.

      (When the gravy is finished simmering, you can pull the meat from the bones and stir it into the gravy.)
      Pass the tomatoes and their liquid through a food mill using the fine disc. Set aside.
      Heat the olive oil in a heavy 4- to 5-quart pot over medium heat. Add the onions and cook, stirring occasionally, until golden, about 8 minutes. Make a little room in the center of the pot, dump in the garlic, and cook, stirring, until the garlic is lightly browned, about 2 minutes. Add the pork bones and cook, turning, until lightly browned on all sides, about 5 minutes. Add the ground beef and pork and season lightly with salt. Cook, stirring to break up the meat, until the meat changes color and the water it gives off is boiled away, about 10 minutes. Continue cooking until the meat is browned, about 5 minutes. Add the bay leaves and oregano, then pour in the wine. Bring to a boil and cook, scraping up the brown bits that cling to the pot, until the wine is almost completely evaporated. Pour in the tomatoes, then stir in the tomato paste until it is dissolved. Season lightly with salt. Bring to a boil, adjust the heat to a lively simmer, and cook, uncovered, stirring often, until the gravy takes on a deep, brick-red color, 2 to 3 hours. Add the hot water, about 1/2 cup at a time, as necessary to maintain the level of liquid for the length of time the gravy cooks.
      Skim off any fat floating on top and adjust the seasoning as necessary. The gravy can be prepared entirely in advance and refrigerated for up to 5 days, or frozen for up to 3 months.
      (To give tomato paste a nuttier flavor,caramelize it by cooking it in oil along with vegetables before the other ingredients are added to the pot.)
  • Italian Meatballs (Jerz girl2)
    • 1 lb ground pork
      1 lb ground veal
      2 lbs chopped meat(85%-93%)
      PLAIN breadcrumbs
      2 eggs
      fresh parsley
      garlic powder..I use alot, I love the stuff...sometimes fresh.
      again a ton of Locatelli Pecorino Romano cheese, I love the stuff.
      A pinch or 2 or 3 of water
      A smidgen of Ketchup
      On occasion a little bit of chopped onion

      My grandmother sometimes added a pinch of red wine, I do not.
  • Italian Sauce (kdb1225)
    • Olive oil to cover bottom of large sauce pan, or dutch oven.

      Chopped garlic and onions to cover the bottom of the pan and cook until clear.

      Add a spoonful or 2 of beef bouillon to the onion mixture in the pan.

      Add one large can of tomato paste and blend with onion,garlic bouillon mixture. Stir until completely smooth. Add oregano, basil, and parsley to this mixture and stir.

      Add 1 large can of crushed tomatoes, and 1 large can of tomato puree, and blend well.

      Add one can of water for each can of tomatoes, puree and paste you put in. Stir and let simmer until sauce thickens. As soon as the meat is cooked and drained of all grease, place meat in the pot with tomato sauce and continue to cook.

      Cook and stand back because the aroma from this sauce is so good, people will be rushing to get into this pot of sauce with bread!!! It's always better the second day.

      Sometimes I will make Chicken Cacciatori and put it in this sauce. I will cook the chicken breasts in the oven (boneless skinless). While that is cooking I will take the different colored peppers, mushrooms, sliced, and onions, sliced and cook them in olive oil and garlic. when the chicken is done, I cut it up and put it in the pan with the veggies, and let it cook. You can keep it separate or put it in the sauce. It's really good!!

      I hope you enjoy these dishes and I do wish I could give you the directions for the meatballs, but it's just a sense of touch.
  • Lasagne (Jerz girl2)
    • 2 Tblsp. olive oil
      1/2 cup minced onions
      1 lb. ground chuck steak
      1 1/2 tsp. Garlic Salt
      1/2 tsp. salt
      1/2 tsp. black pepper
      1/4 tsp. oregano
      3 Tblsp. snipped Italian parsley
      1 can Italian tomatoes
      1 8 oz can tomato sauce
      1/2 cup grated Romano cheese
      1/2 lb. lasagna (1-1/2 wide noodles)
      1 lb. thinly sliced Mozzarella cheese
      1 lb. Ricotta cheese

      Heat olive oil in skillet and saute onions. Add beef and cook just until red color disappears. Add garlic salt, pepper, salt, oregano, parsley, tomatoes, tomato sauce and 2 Tblsp. Romano cheese to meat.
      Simmer covered for 30 min. Cook lasagna according to directions, drain and cover with cold water. In 12 x 8 baking dish, arrange on third of meat mixture, then a single layer of drained lasagna placed lengthwise, layer of Mozzarella, layer of Ricotta, 2 Tbsp. Romano. Repeat, ending with remaining meat mixture/gravy and Romano.
      Bake 30 minutes in a 350 give or take. Makes 8/10 smaller servings.
  • Lasagna Monte (adeli)
    • 1 pound lasagna noodles
      2 pounds poached, boneless and skinless chicken breasts
      3 cups fresh green chiles, roasted, peeled and cut in strips or one 27 ounce can whole green chiles, sliced
      1 - 1/2 cups ricotta cheese
      1 - 1/2 cups sour cream
      1 8 ounce package sliced mozzarella cheese
      1/2 cup canned sliced pitted black olives

      Preheat oven to 325. Cook noodles until done. Place the first of three layers of noodles in a 9 x 15 inch buttered baking pan. Slice the poached chicken breasts and cover the noodles with half of the chicken slices. Cover the chicken with half of the green chiles. Mix together the ricotta cheese and sour cream. Spoon half of this mixture over green chiles. Repeat the layering process beginning with the noodles. Then place the last layer of noodles on top. Cover with the mozzarella slices and sprinkle with olives. Bake uncovered for 30 minutes. Enjoy!

      From the Pink Adobe Restaurant, Santa Fe, NM
  • Macaroni Pie (Jerz girl)
    • 1 1/2 lbs ground beef (85% to %95 is fine)
      1/4 cup chopped FRESH parsley leaves
      1 cup breadcrumbs
      1 small onion, chopped
      3 eggs
      1 cup grated parmesan cheese(Parm Reggiano)
      2 teaspoons salt
      1 1/4 teaspoons ground black pepper
      3 cups cooked tubetti (tiny tubes or baby shells)
      1/2 lb mozzarella cheese, shredded
      1/2 lb provolone cheese, shredded
      1/3 cup olive oil
      4 cloves minced garlic
      1/2 teaspoon crushed red pepper flakes
      56 ounces crushed tomatoes in puree
      24 ounces tomato paste
      20 ounces water
      3/4 cup sugar
      1 cup FRESH basil leaves, torn
      2 ounces romano cheese
      parmesan cheese, for garnish

      You will need 3 hours 45 minutes 35 mins prep

      Read directions all the way through first!!
      Meat Crust: Mix ground beef, parsley, bread crumbs, onion, eggs, 1/2 cup parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl very gently.
      Do not over mix.
      Put mixture into lightly greased 10-inch pie plate or 11" x 7" casserole dish.
      Shape crust so that it's about 1" thick.
      Tomato Basil Gravy(sauce)
      In large pot, cook garlic and red pepper flakes in oil on low heat for 4 minutes only.
      Add tomatoes, paste, water, 1 1/2 teaspoons salt, 1 teaspoon black pepper, sugar and basil leaves.
      Bring to boil.
      Reduce to low heat.
      Add chunk of Romano cheese and cook for 1 1/2 hours.
      Filling:
      Preheat oven to 350 degrees
      Mix the filling (3 cups cooked macaroni, 1/2 pound mozzarella, 1/2 pound provolone, 1/2 cup parmesan cheese and 2 cups tomato basil gravy) in a bowl.
      Scoop into meat crust.
      Bake for 1 1/2 hours.
      Let cool for at least 15 minutes.
      Top each slice with tomato basil gravy and sprinkle with Parmesan cheese.

      Be forewarned that the gravy(sauce) has to be cooked for 1-1/2 hours before you can even begin to put the rest together. There's lots of prep, plus another 1-1/2 hours for the assembled casserole to cook. It might take longer than the time I listed. Everybody has a different oven temp, might take longer...remember that! If top starts to brown too much or burn put foil on. Tweak the recipe, including the cooking times if you need to.
  • Macaroni Royale (hollee)
    • 8 oz uncooked elbow macaroni
      1 carton (6 oz) whipped cream cheese with chives
      2 lbs ground beef
      2 large onions, thinly sliced
      2 cans (8 oz each) tomato sauce
      4 1/2 tsp salt
      1 tbsp sugar
      1 cup (8 oz) sour cream

      Cook macaroni according to package directions; drain. Add cream cheese; toss until melted. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. In a skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add tomato sauce, salt and sugar; mix well. Spread over macaroni mixture. Combine egg and sour cream; spread over meat mixture. Bake, uncovered, at 350° for 45 minutes or until lightly browned. 

      8-10 servings.

      If your grocery store doesn't carry cream cheese with chives, stir 1 to 2 tablespoons of chopped fresh chives into 6 ounces of softened plain cream cheese
  • Manicotti (Gloria)
    • This is not your ordinary manicotti recipe. You make your own manicotti “crepes”. They are made quickly one at a time in a small non-stick skillet, then filled, rolled and baked. They literally melt in your mouth!

      Sauce: Make your own meat sauce or use your favorite store-bought sauce.

      Manicotti crepes (makes about 24):
      2 cups flour
      2 cups water
      ½ teaspoon salt
      8 eggs

      Filling:
      ½ teaspoon salt (or to taste)
      4 eggs
      3 lbs. ricotta
      1 lb. shredded mozzarella
      2 tablespoons grated parmesan cheese
      pepper, garlic powder and Italian seasoning to taste

      To make manicotti crepes: Combine flour, water & salt. Beat until smooth. Beat in eggs one at a time. Heat a 5-6 inch skillet and grease with a few drops of olive oil. Put about ¼ cup of batter in a hot skillet and roll around pan to distribute evenly. Cook over LOW heat until firm (takes only a minute or two). DO NOT BROWN. Turn and cook lightly on other side. Proceed with remaining crepes (no need to grease skillet a second time). Allow to cool slightly for ease in handling.

      To make filling: In a large bowl, mix the filling ingredients together.

      Making the manicotti: Put some tomato sauce on the bottom of a large baking dish; spread to cover. Put about 2 heaping tablespoons of filling down the center of each crepe and roll up. Put manicotti seam side down in dish. Cover with more sauce and sprinkle with additional grated cheese.

      Bake in 350° oven for 45 minutes. Serve with additional sauce and grated cheese.

      You should not think these are difficult to make! I have given the recipe to several people and most act like it would be a daunting task! It isn't. It moves along quickly! I have even taken to using 2 small skillets (I have 2, one a little smaller than the other) when making a lot. I make the pasta crepe in the first (takes maybe a minute on the first side), then I flip it onto the larger skillet and cook the second side (takes maybe 30 seconds). This moves along quickly. If you only want to make enough for say a 13x9 pan, then you only need half the crepe recipe which makes about 12-14, then adjust the filling, as needed. These can be made ahead, just so you know. At Christmas, I make these the day before (my kids help with the process, so it has become sort of a tradition). I assemble the whole thing up until the baking step. The next day, I take them out of the fridge a little earlier, so they won't be so cold. If they are a bit cold, you can bake this an hour.
  • Manicotti - version 1 (Jerz girl2)
    • Gravy
      1 tablespoon olive oil
      1/2 small onion, finely chopped (about 1/4 cup)
      2 large cloves garlic, minced
      3 cups homemade or canned unseasoned crushed tomatoes
      Salt and pepper to taste
      1 tablespoon chopped fresh basil
      1 tablespoon chopped fresh parsley

      Filling:

      15 or 16 ounces whole or part skim ricotta cheese
      1 tablespoon olive oil, plus a little more
      1 small onion, chopped
      2 large garlic cloves, minced
      4 tablespoons freshly grated Parmesan cheese, plus 2 tablespoons
      4 tablespoons freshly grated Romano cheese, plus 2 tablespoons
      1 tablespoon chopped fresh basil
      1 tablespoon chopped fresh parsley
      Salt and pepper to taste
      8 ounces manicotti shells, cooked al dente and drained
      For gravy, heat medium saucepan over medium-high heat. Add olive oil and onions. Saute until onions are softened, about 3 minutes. Add the garlic and saute another minute. Add the tomatoes, basil, parsley, salt and pepper. Cook just until the mixture is hot, about 5 minutes from heat until assembly.

      Preheat oven to 400. Grease a 13x9x2 baking dish with olive oil or olive oil spray. Heat a small skillet over medium/high heat. Add the 1 tablespoon olive oil and onions. Saute until onions are softened, about 3 minutes. Add the garlic and saute another minute. Remove from heat and cool slightly. In a medium bowl, combine the ricotta cheese, 4 tablespoons Parmesan, 4 tablespoons Romano, onion mixture, basil, parsley, salt and pepper. Using a small spoon, stuff each manicotti shell with about 2 tablespoons of the cheese mixture. Place side-by-side in the baking dish. Top with the tomato gravy, then the remaining Parmesan and Romano cheeses. Drizzle with a little olive oil. Bake, uncovered, for about 25 minutes or until hot and bubbly. Remove from oven and let rest 5 to 10 minutes before serving.
      I always place the ricotta in a strainer lined with a coffee filter and placed over a bowl to separate excess liquid. It will take about 30 minutes in the refrigerator.
  • Manicotti - version 2 (Jerz girl2)
    • Filling:
      2 cups ricotta cheese (15 ounces)
      1 cup shredded mozzarella (about 6 ounces)
      2/3 cup coarsely chopped basil
      Salt
      1/2 teaspoon freshly ground pepper

      For the crepes:
      1 cup all purpose flour
      1 cup water
      4 large eggs, lightly beaten
      Unsalted butter
      3 cups tomato gravy
      2 tablespoons freshly grated Parmesan cheese

      1. In a large bowl, combine the ricotta with the mozzarella, basil, 1 teaspoon of salt and the pepper.

      2. In a blender, process the flour, water, eggs and 1/2 teaspoon of salt until smooth. Transfer to a bowl.

      3. Heat an 8 inch crepe or omelet pan over moderately high heat. Lightly butter the pan and add 2 tablespoons of the batter; working quickly, swirl the pan to coat it evenly. Cook until the top of the crepe is dry and the bottom is lightly golden, about 1 minute. Flip the crepe and cook until the bottom is lightly golden, about 20 seconds longer. Transfer the crepe to a large plate and repeat with the remaining batter to make a total of 16 crepes.

      4. Preheat the oven to 375 degrees. Coat the bottom of a 3 quart baking dish with 1 cup of the tomato gravy. Arrange the crepes on a work surface. Spoon 3 tablespoons of the ricotta filling in a line down the center of each crepe. Loosely roll up the crepes and arrange them, seam side up, side by side in the baking dish. Pour the remaining 2 cups of tomato gravy over the manicotti and sprinkle with the Parmesan cheese. Bake for 15 to 20 minutes, or until the tomato gravy is bubbling and the manicotti are heated through. Serve piping hot.
  • Manicotti (kdb1225)
    • 1 cup sifted all-purpose flur
      1 cup water
      Salt
      7 eggs
      2 pounds ricotta cheese
      Grated Parmesean or Romano cheese
      1/4 teaspoon pepper
      1/2 pound Mozzarella, cut into strips (I use shredded)
      24 ounces Tomato sauce

      To make pancakes: combine flour, water, and 1/4 teaspoon salt and beat until smooth. Beat in 4 eggs, one at a time. Heat a 5 to 6-inch skillet and grease with afew drops of oil. Pul about 3 tablespoons batter in hot skillet and roll around pan to distribute evenly. Cook over low heat until firm (bubbles will form on top); do not brown. Turn and cook lightly on the other side, Continue making pancakes until all batter is used. This abount will make 12 to 14 pancakes. Do not grease skillet a second time. NOTE: Too much oil in pan will not let the pancakes form.

      To make filling: mix 1/2 teaspoon of salt, 3 eggs, ricotta, 1/4 cup Parmesean, and pepper. Put about 2 tablespoons filling and a strip of Mozzarella on each pancake and roll up. Pour 1 cup of tomato sauce into a large shallow baking dish. Put Pancakes seam side down, in sauce, Cover with remaining sauce and sprinkle with 1/2 cup Parmesean. Bake in preheated moderate oven (350 degrees)for 45 minutes

      Makes 6 generous servings.

      When I first made this recipe, I accidently added a little sprinkle of parmesean to the pancake batter, and it adds something to the pancake flavor, and I still do it today. Not much, just a sprinkle.

      These pancakes are light and much better than the boxes of manicotti shells.
  • Meaty Manicotti (katiesmom2)
    • 1 lb Lean ground beef
      1/4 c Chopped onion
      1 Clove garlic; mashed
      1 cn Spinach; drained and chopped (14 oz)
      1/2 c Cottage cheese
      2 Eggs; lightly beaten
      12 Cooked macaroni shells
      1 Jar spaghetti sauce with mushrooms; (15 1/2 oz)
      1/2 c Grated parmesan cheese
      1 c Shredded mozzarella cheese

      Preheat oven to 350F. Lightly grease 13 x 9-inch baking pan; set aside. Brown ground beef in medium skillet over medium-high heat. Add onion and garlic. Sauté 3 to 4 minutes until onion is tender. Drain off excess fat. Remove from heat and add spinach, cottage cheese, eggs, salt and pepper. Stir until well mixed. Fill each shell with 1/4 cup meat mixture. Place filled shells in prepared baking pan. Pour spaghetti sauce evenly over filled shells. Sprinkle Parmesan, then mozzarella cheese over Sauce. Bake 30 minutes
  • Microwave Fettuccine Alfredo (Peaches&Cream)
    • 4oz cream cheese ( light or regular )
      1/2 cup of Kraft parmesan cheese ( shelf kind )
      1/2 cup milk
      6oz. of cooked & drained fetuccine noodles

      Microwave milk & cream cheese on high 2 minutes. Take out & stir in the parmesan cheese. Place back in microwave & cook on high for additional 2 minutes. Toss with the noodles. You can add one cup cooked shrimp or chicken.
  • Pasta with Asparagus and Goat Cheese (dmginca)
    • 2 lbs asparagus, cut into thirds
      4 tbsp butter
      12 oz short size pasta (such as cavatappi or penne or raditorrie)

      5 oz goat cheese (Chevere)
      2-3 tbsp snipped chives
      1 1/2 cups hot pasta water

      In a 450 oven, roast asparagus with 1 tbsp butter for 10 min. Meanwhile, cook pasta per package directions saving required liquid. In same pot as pasta cooked in, melt remaining butter and add chives and cheese. Melt cheese adding enough water to make sauce of desired consistency. (I begin by adding 1/2 cup of water and add from there. The most I've used is about 1 cup) To pot and sauce, add asparagus and pasta, stir to coat everything with sauce. Serve (For 4 people)
  • Paula Dean's Baked Spaghetti (katiesmom2)
    • 2 cups canned diced tomatoes
      2 cups tomato sauce
      1 cup water
      1/2 cup diced onions
      1/2 cup diced green bell peppers
      2 cloves garlic, chopped
      1/4 cup chopped fresh parsley leaves
      1 1/2 teaspoons Italian seasoning
      1 1/2 teaspoons seasoning salt
      1 1/2 teaspoons sugar
      2 small bay leaves
      1 1/2 lbs ground beef
      8 ounces uncooked angel hair pasta
      1 cup grated cheddar cheese
      1 cup grated monterey jack cheese
      House Seasoning (use 1 1/2 tsp)

       Preheat the oven to 350 degrees F.

      In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.  Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.

      Crumble the ground beef in a large skillet.  Cook over medium-high heat until fully cooked, with no pink color remaining.  Drain the fat from the meat, and then add the ground beef to the stockpot.  Simmer for 20 more minutes.

      Cook the pasta according to the package directions.

      Cover the bottom of a 13 by 9 by 2-inch pan with sauce.  Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.

      Bake in the oven for 30 minutes.

      Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.  Cut into squares before serving.

      House Seasoning:
      1 cup salt
      1/4 cup black pepper
      1/4 cup garlic powder

      Mix ingredients together and store in an airtight container for up to 6 months
  • Penne with Parmesan Cream and Prosciutto (Veeda
    • 2 1/4 cups heavy cream
      1 1/2 cups plus 2 tablespoons finely grated parmigiano-reggiano
      1 lb penne
      2 oz thinly sliced prosciutto, coarsely chopped


      Put oven rack in upper third of oven and preheat to 375.

      Bring cream and 1 1/2 cups of cheese, 3/4 t black pepper and 3/4 t salt to a boil in a small saucepan over moderate heat. remove from heat.

      Cook pasta until al dente, then drain. return pasta to pot and stir in parmesan cream and prosciutto, tossing to coat.

      Transfer mixture to shallow baking dish (not glass) and bake for 15 minutes. stir pasta again to coat evenly.

      Sprinkle remaining 2 T of cheese over the top and broil pasta 1-2 minutes for the top to be lightly browned.

      Serves 6
  • Pizza in Reverse (Soushi24)
    • 2 round flat bread rolls, split in two
      Tomato-based pasta sauce of your choice
      1 medium onion, thinly sliced and cooked on George Foreman Grill
      2 medium tomatoes, thinly sliced

      6 slices salami, shredded
      3/4 cup mozzarella or tasty cheese
      2 – 3 shredded basil leaves (optional)
      12 black olives, slivered

      Method:
      Set the George Foreman Grill on medium heat for 7 – 8 minutes. Place the onion slices on the surface of George Foreman Grill and cook until softened, turning with plastic tongs. Remove.
      Spread cut surfaces of the rolls with the pasta sauce. Top two rounds with softened onions, tomato slices, shredded salami, grated cheese and shredded basil. Sprinkle on the slivered olives.
      Place the tops on the rolls and arrange on the preheated Lifestyle grill. Cook for 5 – 6 minutes until tops are coloured and fillings is heated through.

      Serve at once with lettuce, small gherkins and cherry tomatoes
  • Rachel Ray's Pasta Toss (coracora)
    • 1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi
      Coarse salt
      2 tablespoons extra-virgin olive oil, 2 turns of the pan
      1 pound ground sirloin
      4 cloves garlic, chopped
      1 medium onion, finely chopped
      1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
      Black pepper
      1/2 teaspoon allspice, eyeball it in your palm
      1 teaspoon, several drops, Worcestershire sauce
      1/2 cup dry red wine, a couple of glugs
      1/2 cup beef stock
      1 (28-ounce) can crushed tomatoes
      1 1/2 cups part-skim ricotta cheese
      1 cup fresh basil, about 20 leaves
      1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table

      Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
      Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.

      Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.

      Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-lasagna with extra sauce on top and more grated Parmesan to pass at the table.

      **Easier than lasagna, because it's not.   This pasta, meat sauce and ricotta toss-up is just as hearty and comforting as the layered Italian favorite, but it's ready in a fraction of the time and with much less effort
  • Rigatoni (cooper)
    • 1/2 pound hamburger or Owens sausage
      1 32 ounce jar spagatti sauce (spicier the better)
      1 pound box Rigatoni
      1 small can sliced black olives
      8 ounces mozerella cheese grated (2-2 1/2 cups)

      Brown meat. Salt and pepper to season. Boil rigatonni according to package directions but drain and rinse 3 minutes before being done.

      Mix cooled rigatonni with pasta sauce and meat. Pour into a 5 quart cassarole (or better yet a tin foil throw away cassarole.) Top with grated cheese and sliced olives and bake at 350 for 30 minutes or until it's cheese is glistening and smells like pizza!!! Enjoy.

      If you have more time and the inclination, add chopped onion and green pepper to the meat as your browning it for more flavor and homemade taste. If your in a hurry, forget the veggies and just buy a chunky Garden Style pasta sauce instead and don't be afraid to add a little garlic or italian seasoning to perk it up a little.
  • Rigatoni Alla Rescigno (adeli)
    • Recipe by John Sierp
      2 tablespoons garlic powder
      2 tablespoons dried oregano
      2 tablespoons sea salt
      1 tablespoon cracked black pepper
      2 pounds boneless skinless chicken breast, rinsed, trimmed and cut into 1-inch pieces
      3 tablespoons olive oil, plus more as necessary
      1 pound pancetta, trimmed and cut into 1/4-inch pieces
      2 portobello mushroom caps, trimmed, gills removed, and cut into 1/4-inch pieces
      3 shallots, thinly sliced
      3 tablespoons Garlic Oil
      1/2 cup homemade or store-bought low-sodium chicken stock
      1 cup dry sherry
      15 medium red tomatoes, peeled, seeded, and cut into 1/4-inch pieces
      1/2 teaspoon crushed red pepper flakes (optional)
      15 fresh basil leaves, julienned
      Coarse salt and freshly ground pepper
      2 pounds rigatoni
      1/4 cup heavy cream
      Freshly grated Pecorino Romano
      Crab Bruschetta

      1. Combine flour, garlic, oregano, sea salt, and cracked black pepper in a shallow dish; dredge chicken in flour mixture. Heat olive oil in a Dutch-oven over medium-high heat. Add chicken in batches; sauté until golden brown, about 3 minutes per side. Drain on paper towels; set aside.

      2. Using the same pan, brown pancetta over medium-high heat. Add mushrooms, shallots, and garlic oil; cook until shallots are translucent. Add chicken stock 1 tablespoon at a time to prevent sticking, if necessary.

      3. Increase heat to high; add sherry, and stir with a wooden spoon to scrape browned bits from bottom of pan. Cook for 2 minutes.

      4. Add tomatoes, red pepper, if using, remaining chicken stock, and half of the basil; season with salt and pepper. Reduce to medium-low heat, and cook until sauce begins to thicken, 40 to 50 minutes.

      5. Meanwhile, bring a large pot of water to a boil; season with salt. Add rigatoni, and cook according to package instructions. Drain; set aside.

      6. Stir cream and remaining basil into the sauce; season with salt and pepper. Transfer rigatoni to a large serving dish; top with chicken, and pour sauce over. Sprinkle with cheese, and serve with bruschetta, if desired.
  • Skillet Lasagna (tawnypa)
    • 1 lb. ground meat or turkey
      l/2 cup chopped onion (or more to taste)
      l6 oz. can crushed tomatoes
      1 can tomato paste sm.
      2 1/2 c. uncooked egg noodles
      3/4 c. cottage cheese
      tbsp. parsley flakes, l l/2 tsp. oregano tsp. salt and pepper
      l l/2 cups water
      3/4 c grated parmesan cheese
      l cup shredded mozzarella

      Cook beef, onion and garlic in Dutch oven until browned and onion is tender. Drain excess fat if you have to, Add tomatoes, paste, parsley, salt and pepper. Add water and bring to a boil. Stir in noodles and simmer until noodles are tender, about 25 minutes. Still only to prevent sticking. Mix cottage cheese and parmesan cheese and stir in oregano in separate bowl. Drop by teaspoonfuls onto lasagna mixture and top with mozzarella. Cover and heat about 5 minutes or until cheese melts
  • Slow Cooker Baked Ziti (DarthKitty)
    • 1 lb. sausage or ground beef
      2 jars spaghetti sauce
      2 tsp. Italian seasoning

      1 lb. dry penne rigate noodles

      1 (15 oz.) container ricotta cheese
      2 cups mozzarella cheese, divided
      1 c. grated parmesan cheese

      Brown sausage or ground beef and drain off fat. Mix with spaghetti sauce and Italian seasoning.

      In a separate bowl, combine ricotta, parmesan and 1 c. mozzarella.

      Layer in slow cooker as follows: 2 c. meat sauce, 1/2 of the noodles, 1/2 of the cheese mixture, 2 c. meat sauce, 1/2 of the noodles, 1/2 of the cheese mixture. Pour rest of meat sauce over all. Cook on low for 5 to 6 hours or until noodles are tender.
  • Vegetable Lasagna (Jerz girl2)
    • lasagna noodles
      1 pound fresh spinach or 2 10 oz. boxes frozen spinach, defrosted and drained
      2 cups fresh mushrooms, sliced
      1 cup grated carrots
      1/2 cup chopped onion
      1 tbl. cooking oil
      1 (15 oz.) can tomato sauce
      1 (6 oz.) can tomato paste
      1/4 cup water
      1/2 cup chopped ripe olives
      1 1/2 tsp. oregano
      1 (15 oz.) container ricotta cheese
      16 oz. monterey jack cheese, sliced
      grated parmesan cheese

      Rinse spinach, cook covered (no extra water)
      for 5 min. or until wilted. Stir once or twice.

      In saucepan cook mushrooms, carrots, and onions in hot oil till
      tender, but not brown. Stir in tomato sauce, tomato paste, olives,
      and oregano. Simmer for 5-10 min.

      In a greased 13x9x2 inch baking dish. layer half each of the noodles,
      ricotta, spinach, Jack cheese, and sauce. Repeat layers. reserving several
      slices of cheese for the top.

      Bake at 375F for 30 min. Let stand 10 min. before serving. Pass the parmesan.

      Notes: I added some basil and fennel to the sauce. All the veggies sliced up quickly
      in a food processor. . I used no-boil noodles (you can use regular uncooked lasagna noodles),
      and made 2 8in pans of lasagna instead of one big one. I also used pepper jack cheese to spice it
      up a little.
  • Vegetable Lasagna Toss (doglover3)
    • 8 ounces lasagna noodles
      1 tbsp extra virgin olive oil
      2 cloves garlic, crushed with press
      1=12 ounce bag broccoli florets
      1 cup low sodium chicken broth
      1 can (15 to 18 ounces) white kidney beans (cannellini) drained and rinsed
      3 large tomatoes coarsely chopped
      1/3 cup freshly grated Romano cheese plus additional for serving

      Heat a 5 to 6 qt covered saucepot of salted water to boiling, add noodles and cook till just tender, about 2 minutes longer than label directs.

      Meanwhile, in non stick 12" skillet heat oil over medium heat, add garlic and broccoli and cook 1 minute stirring frequently.

      Add broth, cover and cook 8 minutes. Stir in beans, cover and cook 2 to 3 minutes longer or till broccoli is very tender. Stir in tomatoes, remove from heat.

      Drain lasagna noodles and add to broccoli mixture in skillet and sprinkle with Romano, toss to coat noodles. Serve with additional Romano if you like.
 

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This site was last updated 11/21/09