Brown 1.5lbs ground beef; drain. Stir in 1 (26oz) jar spaghetti sauce and simmer. Add more meat sauce if needed (approx. 1/2 jar).
Combine:
15oz ricotta
2c shredded mozzarella
1/2 c grated parmesan
2 eggs
salt
pepper
parsley
garlic powder
Cook 9 lasagna needles according to package instructions.
Layer as follows in a small pyrex baking pan:
about 1/2 c meat sauce
3 lasagna noodles
1/2 of the ricotta mixture
1/3 of the meat sauce
3 lasagna noodles
1/2 of the ricotta mixture
1/3 of the meat sauce
3 lasagna noodles
remaining meat sauce
shredded mozzarella
Cover with foil and bake at 350F for 30 minutes. Remove foil and bake an additional 10 minutes. Let sit for 10 minutes before serving.
To freeze:
Line a baking dish with foil. Prepare lasagna as usual. Cover with foil and freeze. Once it is completely frozen, you can pop it out of the baking dish, wrap thoroughly with foil and/or plastic wrap. Label and return to freezer. To reheat, unwrap the lasagna while still completely frozen and place in the same baking dish you used for freezing. Thaw overnight or throughout the day, then bake.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Friday, October 11, 2013
Easy Cheap Enchilada Pasta
2 cloves of garlic
1 vidalia onion (diced)
1 can of green chilis (mild for my kiddos)
1 can of enchilada sauce (mild again)
2 cups of black beans
(Can add chicken if you eat meat)
1/2 cup sour cream
1 box of Whole Grain Pasta
Sautee garlic, onion in a little EVOO, once translucent add chilis, beans and sauce. Cook pasta to liked doneness. Simmer sauce for about 10 minutes, stir in sour cream while pasta is finishing. Drain pasta, add to sauce in skillet, combine and serve.
Serve with additional sour cream and cheese if you like.
1 vidalia onion (diced)
1 can of green chilis (mild for my kiddos)
1 can of enchilada sauce (mild again)
2 cups of black beans
(Can add chicken if you eat meat)
1/2 cup sour cream
1 box of Whole Grain Pasta
Sautee garlic, onion in a little EVOO, once translucent add chilis, beans and sauce. Cook pasta to liked doneness. Simmer sauce for about 10 minutes, stir in sour cream while pasta is finishing. Drain pasta, add to sauce in skillet, combine and serve.
Serve with additional sour cream and cheese if you like.
Italian meatballs with spaghetti
MEATBALLS
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
SAUCE
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper
Directions
In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
SAUCE
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper
Directions
In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Spaghetti and meatballs
salt and pepper
1/4 c grated parmesan
1/4 c chopped fresh parsley
2 cloves garlic, minced
1 egg
1 lb ground beef
1/4 c plain dry breadcrumbs
1 T olive oil
1 can crushed tomatoes
3/4 lb spaghetti
Combine parmesan, parsley, garlic, egg, 1 t salt, and 1 t pepper. Add beef and breadcrumbs; mix. Form into 16 balls.
In a heavy pot, heat oil over medium. Add meatballs and cook, turning occasionally, until browned, 8-10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially and cook, stirring occasionally, until meatballs are cooked through, 10-12 minutes.
Cook pasta until al dente. Drain; return to pot. Add meatballs and sauce. Toss gently. Serve with extra grated parmesan.
1/4 c grated parmesan
1/4 c chopped fresh parsley
2 cloves garlic, minced
1 egg
1 lb ground beef
1/4 c plain dry breadcrumbs
1 T olive oil
1 can crushed tomatoes
3/4 lb spaghetti
Combine parmesan, parsley, garlic, egg, 1 t salt, and 1 t pepper. Add beef and breadcrumbs; mix. Form into 16 balls.
In a heavy pot, heat oil over medium. Add meatballs and cook, turning occasionally, until browned, 8-10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially and cook, stirring occasionally, until meatballs are cooked through, 10-12 minutes.
Cook pasta until al dente. Drain; return to pot. Add meatballs and sauce. Toss gently. Serve with extra grated parmesan.
Avo-fredo Pasta
10 Campari Tomatoes
2 Avocados
2 cloves garlic
Olive Oil
Salt
Pepper
Lemon
Parm Cheese
Pasta
Set oven to 300. Lightly olive oil, salt and pepper washed tomatoes, set on baking sheet in oven for 1 hour
About 40 minutes in begin to boil water, salt, add pasta when roaring.
While Pasta is cooking, chop up avocados and garlic, add to food processor with olive oil (usually 3TBSP), juice of 1 lemon and salt and pepper. Process LIBERALLY.
Prior to draining add 1/2 cup water to sauce and process again.
Drain Pasta
Add sauce to pasta in the pot and then add tomatoes. stir together allowing tomatoes to explode and mix in well.
Sprinkle with cheese.
2 Avocados
2 cloves garlic
Olive Oil
Salt
Pepper
Lemon
Parm Cheese
Pasta
Set oven to 300. Lightly olive oil, salt and pepper washed tomatoes, set on baking sheet in oven for 1 hour
About 40 minutes in begin to boil water, salt, add pasta when roaring.
While Pasta is cooking, chop up avocados and garlic, add to food processor with olive oil (usually 3TBSP), juice of 1 lemon and salt and pepper. Process LIBERALLY.
Prior to draining add 1/2 cup water to sauce and process again.
Drain Pasta
Add sauce to pasta in the pot and then add tomatoes. stir together allowing tomatoes to explode and mix in well.
Sprinkle with cheese.
Baked Macaroni & Cheese
MACARONI AND CHEESE
2 Tblsp butter
2 Tblsp flour
1 tsp salt
1 tsp dry mustard
2 cups milk
4 cups elbows (par cooked)
4 oz swiss
10 oz mild cheddar
5 oz sharp cheddar
6 oz mozzarella
(mix all the cheeses together)
1/3 cup bread crumbs
paprika
Melt butter. Blend in flour, salt and mustard. Add milk; beat while stirring. Add the cheese BUT save 3 cups for topping. Add cheese a handfull at a time – stirring until melted. Put macaroni in casserole dish. Mix in cheese mixture. Top with remaining cheese, crumbs and paprika. Bake at 375 for 30 minutes. Enjoy!
2 Tblsp butter
2 Tblsp flour
1 tsp salt
1 tsp dry mustard
2 cups milk
4 cups elbows (par cooked)
4 oz swiss
10 oz mild cheddar
5 oz sharp cheddar
6 oz mozzarella
(mix all the cheeses together)
1/3 cup bread crumbs
paprika
Melt butter. Blend in flour, salt and mustard. Add milk; beat while stirring. Add the cheese BUT save 3 cups for topping. Add cheese a handfull at a time – stirring until melted. Put macaroni in casserole dish. Mix in cheese mixture. Top with remaining cheese, crumbs and paprika. Bake at 375 for 30 minutes. Enjoy!
Baked Pasta with Bechamel Sauce
BAKED PASTA WITH SAUCE BECHEMEL (aka Mac & Cheese For Grown-Ups)
FOR SAUCE:
3 TBS butter
3 TBS flour
1/2 onion, minced
2 1/2 cup hot milk
peppercorns
thyme seeds
1 bay leaf
salt
grated nutmeg
FOR PASTA:
1lb mostaccioli noodles (it's hard to find - I usually use rigatoni)
4oz fresh Parmesan, grated
3/4 lb Fontina (or substitute Monterey jack, it's a lot cheaper) - grated
salt and pepper to taste
1 cup buttered bread crumbs
FOR SAUCE:
In top of double boiler, heat butter until bubbly. Add onion; cook, low, 3-4 minutes. Stir in flour; cook 3 minutes. Add milk slowly while whisking. Add remaining ingredients. Cook for 10-15 minutes. Strain. Sauce can be made in advance and tightly covered in the refrigerator for 1-2 days before using.
FOR PASTA:
Cook pasta until just al dente. Combine grated cheeses. Butter a baking dish.
Layer in a baking dish:
1/3 of all pasta
1/3 of cheese
1/3 of sauce
freshly grated black pepper
Repeat twice, then top with buttered breadcrumbs. Cook at 350 for 15-20 minutes.
To make your own breadcrumbs, leave some bread out for a little while (20-30 minutes) and then cut it into cubes. In a large skillet, melt a few TBS butter and toss in breadcrumbs. Cook while tossing until bread is coated.
FOR SAUCE:
3 TBS butter
3 TBS flour
1/2 onion, minced
2 1/2 cup hot milk
peppercorns
thyme seeds
1 bay leaf
salt
grated nutmeg
FOR PASTA:
1lb mostaccioli noodles (it's hard to find - I usually use rigatoni)
4oz fresh Parmesan, grated
3/4 lb Fontina (or substitute Monterey jack, it's a lot cheaper) - grated
salt and pepper to taste
1 cup buttered bread crumbs
FOR SAUCE:
In top of double boiler, heat butter until bubbly. Add onion; cook, low, 3-4 minutes. Stir in flour; cook 3 minutes. Add milk slowly while whisking. Add remaining ingredients. Cook for 10-15 minutes. Strain. Sauce can be made in advance and tightly covered in the refrigerator for 1-2 days before using.
FOR PASTA:
Cook pasta until just al dente. Combine grated cheeses. Butter a baking dish.
Layer in a baking dish:
1/3 of all pasta
1/3 of cheese
1/3 of sauce
freshly grated black pepper
Repeat twice, then top with buttered breadcrumbs. Cook at 350 for 15-20 minutes.
To make your own breadcrumbs, leave some bread out for a little while (20-30 minutes) and then cut it into cubes. In a large skillet, melt a few TBS butter and toss in breadcrumbs. Cook while tossing until bread is coated.
Dr Weil's "Cancer- fighting" pasta puttanesca
This was on Dr Oz one day; Dr Andrew Weil suggested eating this once a week to prevent cancer. Very easy to make & tasty. It has become our Friday night stand- by.
2 cans diced tomatoes
3 cloves garlic, crushed
1/4 cup chopped black olives
2 tsp capers
2 Tbsp. fresh, minced basil
4 Tbsp. olive oil
1 tsp red pepper flakes
1 pound spaghetti
1 can or pouch of tuna
Parmesan cheese
Mix first 7 ingredients in bowl. Let set for 1 hour at room temperature. Cook pasta according to package directions until al dente. Toss sauce, pasta, & tuna. Top with Parmesan cheese.
(I omit the capers because of the cost, & add 1 can mushrooms and personally like the sauce served hot)
2 cans diced tomatoes
3 cloves garlic, crushed
1/4 cup chopped black olives
2 tsp capers
2 Tbsp. fresh, minced basil
4 Tbsp. olive oil
1 tsp red pepper flakes
1 pound spaghetti
1 can or pouch of tuna
Parmesan cheese
Mix first 7 ingredients in bowl. Let set for 1 hour at room temperature. Cook pasta according to package directions until al dente. Toss sauce, pasta, & tuna. Top with Parmesan cheese.
(I omit the capers because of the cost, & add 1 can mushrooms and personally like the sauce served hot)
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