Serves 6 to 8
Ingredients:
8 ounces lasagna noodles (9 noodles)
2 (6-ounce) packages sliced Portobellas
1/2 teaspoon salt
1/4 cup water1/4 teaspoon fennel seed (or anise seed)
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon dried oregano leaves, crushed
1 (28-ounce) jar marinara or spaghetti sauce
1 (15-ounce) container ricotta cheese
1 egg
Salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese, divided
3 cups (12 ounces) shredded mozzarella
PREHEAT the oven to 350*F (175*C). Follow package directions and cook lasagna noodles al dente.
PLACE the mushrooms in a Dutch oven, add salt and water. Cover and bring to a boil over high heat; remove the lid, add fennel, basil and oregano, stir, and cover again. Reduce heat to medium-low. Cook for 6 to 8 minutes. The mushrooms will have released much of their liquid and there should be about 1/2 cup in the pot.
REMOVE mushrooms out of the liquid with a slotted spoon and set aside. Over high heat, reduce the remaining liquid to 2 to 3 tablespoons. Add the marinara sauce; mixing well. Remove from heat.
COMBINE ricotta, egg and 1/4 cup Parmesan cheese in small bowl; season with salt and pepper; mix well.
LAYER 3 noodles in the bottom of a lightly greased 13 x 9 x 2 - inch baking dish. In the order given, spread 1/3 of the ricotta mixture, 1/2 cup of mozzarella 1/3 of the mushrooms and 1/3 of the sauce. Repeat two more times. For the top layer, sprinkle the remaining Parmesan and mozzarella cheese on top. Cover the pan with aluminum foil, and bake for 20 minutes, or until heated thorough. Remove cover last 5 minutes of baking. Allow lasagna to sit for 15 minutes to before serving.
Showing posts with label mozzarella. Show all posts
Showing posts with label mozzarella. Show all posts
Portobella Lasagna
Ingredients:
basil,
egg,
fennel seed,
lasagna,
marinara sauce,
mozzarella,
oregano,
parmesan cheese,
portobello mushrooms,
ricotta
Plum Tomatoes with Fettuccine and Mozzarella
Ingredients:
basil,
extra virgin olive oil,
fettuccini,
garlic,
mozzarella,
parmesan cheese,
parsley,
plum tomatoes,
red pepper flakes
4 servings
Ingredients:
1 (9-ounce) package Fettuccine
1 pound plum tomatoes, chopped
3/4 cup shredded mozzarella cheese
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon freshly grated Parmesan cheese
COMBINE tomatoes, mozzarella cheese, oil, garlic, red pepper flakes, basil and parsley in a medium bowl. Let stand for 10 minutes.
PREPARE pasta according to package directions. Toss pasta with tomato mixture. Top with Parmesan cheese.
Ingredients:
1 (9-ounce) package Fettuccine
1 pound plum tomatoes, chopped
3/4 cup shredded mozzarella cheese
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon freshly grated Parmesan cheese
COMBINE tomatoes, mozzarella cheese, oil, garlic, red pepper flakes, basil and parsley in a medium bowl. Let stand for 10 minutes.
PREPARE pasta according to package directions. Toss pasta with tomato mixture. Top with Parmesan cheese.
Pasta with Fresh Tomato and Olive Sauce
Ingredients:
balsamic vinegar,
basil,
black olives,
cavatappi,
extra virgin olive oil,
garlic,
mint,
mozzarella,
parsley,
tomatoes,
yellow bell pepper
2 main-course servings
Ingredients:
3 large vine-ripened tomatoes, seeded and chopped
1 medium yellow bell pepper, chopped fine
2 garlic cloves, to taste, minced
1 cup shredded mozzarella (4 ounces)
1/2 cup Niçoise or other brine-cured black olives, pitted and halved
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar, or to taste
1/2 pound cavatappi or other spiral shaped pasta such as rotini
3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves
COMBINE tomatoes, bell pepper, garlic mozzarella, olives, oil, vinegar, and salt and pepper in a large bowl and let stand 30 minutes.
COOK the pasta until al dente. Drain pasta well; do not rinse.
TOSS hot pasta with the tomato sauce. Add herbs and toss well.
Ingredients:
3 large vine-ripened tomatoes, seeded and chopped
1 medium yellow bell pepper, chopped fine
2 garlic cloves, to taste, minced
1 cup shredded mozzarella (4 ounces)
1/2 cup Niçoise or other brine-cured black olives, pitted and halved
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar, or to taste
1/2 pound cavatappi or other spiral shaped pasta such as rotini
3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves
COMBINE tomatoes, bell pepper, garlic mozzarella, olives, oil, vinegar, and salt and pepper in a large bowl and let stand 30 minutes.
COOK the pasta until al dente. Drain pasta well; do not rinse.
TOSS hot pasta with the tomato sauce. Add herbs and toss well.
Summer Skillet Pasta
Ingredients:
basil,
butter,
eggplant,
garlic,
mozzarella,
onion,
parmesan cheese,
penne,
red bell pepper,
tomatoes,
yellow bell pepper,
zucchini
6 servings
Ingredients:
8 ounces (2 1/3 cups) uncooked dried penne pasta
3 tablespoons butter or margarine
1 medium onion, cut into 1-inch pieces
2 teaspoons finely chopped fresh garlic
salt and pepper
2 medium (4 cups) zucchini, cut into 1/2-inch slices, halved
or 1 medium eggplant, cut into 1/2-inch slices; cut each slice into eighths
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
3/4 cup freshly grated Parmesan cheese
2 medium tomatoes, cut into 1/2-inch pieces
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1 cup (4 ounces) mozzarella cheese, shredded
COOK pasta according to package directions. Drain.
MELT butter in 12-inch deep skillet until sizzling; stir in onion, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until onion is lightly browned (4 to 5 minutes). Add zucchini, eggplant, red and yellow peppers. Continue cooking, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes).
STIR in cooked pasta, Parmesan cheese, tomatoes and basil. Continue cooking until tomatoes are heated through. Sprinkle with mozzarella cheese. Cover; let stand until cheese is melted (1 to 2 minutes).
Ingredients:
8 ounces (2 1/3 cups) uncooked dried penne pasta
3 tablespoons butter or margarine
1 medium onion, cut into 1-inch pieces
2 teaspoons finely chopped fresh garlic
salt and pepper
2 medium (4 cups) zucchini, cut into 1/2-inch slices, halved
or 1 medium eggplant, cut into 1/2-inch slices; cut each slice into eighths
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
3/4 cup freshly grated Parmesan cheese
2 medium tomatoes, cut into 1/2-inch pieces
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
1 cup (4 ounces) mozzarella cheese, shredded
COOK pasta according to package directions. Drain.
MELT butter in 12-inch deep skillet until sizzling; stir in onion, garlic, salt and pepper. Cook over medium-high heat, stirring occasionally, until onion is lightly browned (4 to 5 minutes). Add zucchini, eggplant, red and yellow peppers. Continue cooking, stirring occasionally, until vegetables are crisply tender (4 to 5 minutes).
STIR in cooked pasta, Parmesan cheese, tomatoes and basil. Continue cooking until tomatoes are heated through. Sprinkle with mozzarella cheese. Cover; let stand until cheese is melted (1 to 2 minutes).
Spinach Souffle Stuffed Shells
Ingredients:
large shell pasta,
marinara sauce,
mozzarella,
onion,
ricotta,
spinach souffle
4 servings
Ingredients:
1 package Spinach Soufflé
8 large pasta shells, prepared according to package directions
1 container ricotta cheese
1/2 cup chopped onion
1 jar Marinara Sauce
1/2 cup shredded mozzarella cheese
PREHEAT oven to 350°F. Lightly grease 9-inch square baking dish.
MIX spinach soufflé, onion, and ricotta cheese. Fill shells with mixture.Place shells in prepared baking dish. Cover with sauce.
BAKE for 25 to 30 minutes. Sprinkle mozzarella cheese over shells. Bake for an additional 5 minutes or until hot.
Ingredients:
1 package Spinach Soufflé
8 large pasta shells, prepared according to package directions
1 container ricotta cheese
1/2 cup chopped onion
1 jar Marinara Sauce
1/2 cup shredded mozzarella cheese
PREHEAT oven to 350°F. Lightly grease 9-inch square baking dish.
MIX spinach soufflé, onion, and ricotta cheese. Fill shells with mixture.Place shells in prepared baking dish. Cover with sauce.
BAKE for 25 to 30 minutes. Sprinkle mozzarella cheese over shells. Bake for an additional 5 minutes or until hot.
Green and White Lasagne
Ingredients:
basil,
cornstarch,
egg,
garlic powder,
lasagna,
margarine,
mozzarella,
onion,
parmesan cheese,
parsley flakes,
ripe olives,
skim milk,
skim ricotta cheese,
spinach
10 to 12 servings
Ingredients:
6 pieces lasagne, uncooked
1/2 cup chopped onion
2 tablespoons margarine
2 tablespoons cornstarch
1 tablespoon dried parsley flakes
1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1/8 teaspoon ground
cups skim milk
10 ounce package frozen chopped spinach, thawed and drained
2 1/4 ounce can sliced pitted ripe olives, drained
15 ounce carton part skim ricotta cheese
1 beaten egg
8 ounce package shredded mozzarella cheese
1/2 cup grated Parmesan cheese
COOK lasagne according to package directions; drain. Rinse in cold water; drain well.
COOK onion in margarine in a medium saucepan until tender. Stir in cornstarch, parsley, basil, garlic powder and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Stir in spinach and olives.
STIR together ricotta and egg in a medium bowl. Add mozzarella and half of the Parmesan; mix well.
PREHEAT oven to 350F.
ARRANGE three of the lasagne pieces in the bottom of a greased 12 x 7 x 2 inch baking dish. Top with half of the spinach mixture and half the ricotta mixture. Repeat layers. Top with remaining Parmesan cheese. Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes.
Ingredients:
6 pieces lasagne, uncooked
1/2 cup chopped onion
2 tablespoons margarine
2 tablespoons cornstarch
1 tablespoon dried parsley flakes
1 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1/8 teaspoon ground
cups skim milk
10 ounce package frozen chopped spinach, thawed and drained
2 1/4 ounce can sliced pitted ripe olives, drained
15 ounce carton part skim ricotta cheese
1 beaten egg
8 ounce package shredded mozzarella cheese
1/2 cup grated Parmesan cheese
COOK lasagne according to package directions; drain. Rinse in cold water; drain well.
COOK onion in margarine in a medium saucepan until tender. Stir in cornstarch, parsley, basil, garlic powder and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Stir in spinach and olives.
STIR together ricotta and egg in a medium bowl. Add mozzarella and half of the Parmesan; mix well.
PREHEAT oven to 350F.
ARRANGE three of the lasagne pieces in the bottom of a greased 12 x 7 x 2 inch baking dish. Top with half of the spinach mixture and half the ricotta mixture. Repeat layers. Top with remaining Parmesan cheese. Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes.
Cheese and Mushroom Manicotti
Ingredients:
bread crumbs,
celery,
cheddar cheese,
egg,
manicotti shells,
mozzarella,
mushrooms,
onion,
parmesan cheese,
parsley,
ripe olives,
spaghetti sauce
Ingredients:
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells
grated Parmesan cheese
COMBINE 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives,
onion, celery, crumbs, egg, milk, parsley, and pepper in a large bowl, ; set aside. Combine spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
STUFF manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
BAKE covered, in a 375F degree oven for about 1 hour. Remove cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or
until cheese is melted. Serve with Parmesan cheese.
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells
grated Parmesan cheese
COMBINE 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives,
onion, celery, crumbs, egg, milk, parsley, and pepper in a large bowl, ; set aside. Combine spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
STUFF manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
BAKE covered, in a 375F degree oven for about 1 hour. Remove cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or
until cheese is melted. Serve with Parmesan cheese.
Baked Ziti with Four Cheeses
Ingredients:
cottage cheese,
mozzarella,
parmesan cheese,
parsley,
provoleone cheese,
ziti
8 Servings
Ingredients:
1 pound ziti, mostaccioli or other medium pasta shape, uncooked
32 ounce jar pasta sauce
1 cup low fat cottage cheese
3/4 cup chopped parsley
4 ounces grated Parmesan cheese
8 ounces part skim mozzarella cheese
4 ounces provolone cheese, cut in quarters
COOK pasta according to package directions; drain.
COAT 13 x 9 x 2 inch baking dish with cooking spray; set aside.
PLACE a thin layer of sauce in bottom of prepared dish. Continue making layers of pasta, cottage cheese, parsley, sauce, pasta, Parmesan cheese, pasta, mozzarella, parsley, pasta, sauce and parsley.
SPRINKLE provolone on top. Cover and bake in a 375F oven for about 30 minutes or until cheese melts.
Ingredients:
1 pound ziti, mostaccioli or other medium pasta shape, uncooked
32 ounce jar pasta sauce
1 cup low fat cottage cheese
3/4 cup chopped parsley
4 ounces grated Parmesan cheese
8 ounces part skim mozzarella cheese
4 ounces provolone cheese, cut in quarters
COOK pasta according to package directions; drain.
COAT 13 x 9 x 2 inch baking dish with cooking spray; set aside.
PLACE a thin layer of sauce in bottom of prepared dish. Continue making layers of pasta, cottage cheese, parsley, sauce, pasta, Parmesan cheese, pasta, mozzarella, parsley, pasta, sauce and parsley.
SPRINKLE provolone on top. Cover and bake in a 375F oven for about 30 minutes or until cheese melts.
Low Fat Vegetable Lasagna
Ingredients:
basil,
garlic,
lasagna,
mozzarella,
mushrooms,
olive oil,
oregano,
parmesan cheese,
parsley,
part-skim ricotta cheese,
spaghetti sauce,
spinach,
yellow onions
8 Servings
Ingredients:
9 pieces lasagne, uncooked
1 medium yellow onion, chopped,
about 1 cup1 teaspoon olive oil
2 garlic cloves, crushed
8 ounces mushrooms, sliced thin
1/4 cup fresh parsley, chopped
10 ounce package frozen spinach, thawed, drained thoroughly
salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups meatless tomato or spaghetti sauce
15 ounce container part skim or reduced fat ricotta cheese
3/4 cup shredded, part skim mozzarella cheese
2 tablespoons grated Parmesan cheese
COOK pasta according to package directions; drain and cover with cool water until ready to use.
COMBINE onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl.
ADD the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat until the spinach is wilted, about 3 minutes.
UNCOVER and cook over medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch of salt. Heat oven to 350F. Drain the lasagne and pat dry with paper towels. MIX the oregano and basil with the tomato sauce.
SPREAD 1 cup tomato sauce in the bottom of a 13 x 9 x 3 inch pan.
ARRANGE 3 lasagne pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded mozzarella cheese.
Ingredients:
9 pieces lasagne, uncooked
1 medium yellow onion, chopped,
about 1 cup1 teaspoon olive oil
2 garlic cloves, crushed
8 ounces mushrooms, sliced thin
1/4 cup fresh parsley, chopped
10 ounce package frozen spinach, thawed, drained thoroughly
salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups meatless tomato or spaghetti sauce
15 ounce container part skim or reduced fat ricotta cheese
3/4 cup shredded, part skim mozzarella cheese
2 tablespoons grated Parmesan cheese
COOK pasta according to package directions; drain and cover with cool water until ready to use.
COMBINE onions and oil in a skillet over medium heat until golden, about 5 minutes. Add the garlic and cook about 1 minute. Spoon out half the onions and reserve for later. Add the mushrooms to the onions in the skillet. Cook, stirring over medium heat, until the mushrooms are tender and slightly browned, about 7 minutes. Add the parsley and a pinch of salt; transfer to a bowl.
ADD the reserved cooked onion and the spinach to the skillet. Cover and cook over medium heat until the spinach is wilted, about 3 minutes.
UNCOVER and cook over medium heat to evaporate any excess moisture, about 1 minute. Season with a pinch of salt. Heat oven to 350F. Drain the lasagne and pat dry with paper towels. MIX the oregano and basil with the tomato sauce.
SPREAD 1 cup tomato sauce in the bottom of a 13 x 9 x 3 inch pan.
ARRANGE 3 lasagne pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top in an even layer. Spread with half of the ricotta. Sprinkle with 1/4 cup of the shredded mozzarella cheese.
Cheese and Mushroom Manicotti
Ingredients:
bread crumbs,
celery,
cheddar cheese,
egg,
manicotti shells,
milk,
mozzarella,
mushrooms,
onion,
parmesan cheese,
parsley,
ripe olives,
spaghetti sauce
Ingredients:
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells grated
Parmesan cheese
COMBINE 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper in a large bowl, ; set aside.
COMBINE spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
STUFF manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
BAKE covered, in a 375F degree oven for about 1 hour.
REMOVE cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted. Serve with Parmesan cheese.
2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells grated
Parmesan cheese
COMBINE 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper in a large bowl, ; set aside.
COMBINE spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
STUFF manicotti shells with cheese mixture and arrange side by side in sauce. Pour remaining sauce over top.
BAKE covered, in a 375F degree oven for about 1 hour.
REMOVE cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted. Serve with Parmesan cheese.
Pasta Spinach Salad
Ingredients:
bacon,
basil,
garlic,
mozzarella,
parmesan cheese,
spinach,
tomatoes,
white beans
Ingredients:
8 ounces pasta ; bowtie, penne, or other favorite
1/2 pound bacon*
4 tomatoes
2 cloves garlic, crushed
1/2 pound fresh spinach, coarsely chopped
1 tablespoon fresh basil
115 ounce can white beans, drained
1/2 cup Parmesan cheese
1 cup mozzarella cheese, cut into small cubes
COOK pasta according to package direction. Drain and rinse in cold water to cool, drain again.
CHOP bacon and scramble fry until crisp. Drain excess fat, remove bacon and blot on paper towel. Use a paper towel to blot out excess fat in fry pan.
ADD chopped tomatoes and crushed garlic to bacon pan. Cook and stir until tomatoes are slightly soft about 2 minutes. Add drained beans and chopped spinach, stir. Continue to cook just until spinach wilts, stirring constantly. Cool, but don't refrigerate. Combine chopped basil, cooked pasta, tomato mixture and crumbled bacon. Toss with cheese.
Do not leave salad at room temperature longer than 2 hours, refrigerate altough salad is good served room temperature.
*Note: Bacon will increase fat content from approximately 4 grams per serving to approximately 10 grams per serving. It does add a nice smoky flavor to the salad, but is not necessary for a great taste.
8 ounces pasta ; bowtie, penne, or other favorite
1/2 pound bacon*
4 tomatoes
2 cloves garlic, crushed
1/2 pound fresh spinach, coarsely chopped
1 tablespoon fresh basil
115 ounce can white beans, drained
1/2 cup Parmesan cheese
1 cup mozzarella cheese, cut into small cubes
COOK pasta according to package direction. Drain and rinse in cold water to cool, drain again.
CHOP bacon and scramble fry until crisp. Drain excess fat, remove bacon and blot on paper towel. Use a paper towel to blot out excess fat in fry pan.
ADD chopped tomatoes and crushed garlic to bacon pan. Cook and stir until tomatoes are slightly soft about 2 minutes. Add drained beans and chopped spinach, stir. Continue to cook just until spinach wilts, stirring constantly. Cool, but don't refrigerate. Combine chopped basil, cooked pasta, tomato mixture and crumbled bacon. Toss with cheese.
Do not leave salad at room temperature longer than 2 hours, refrigerate altough salad is good served room temperature.
*Note: Bacon will increase fat content from approximately 4 grams per serving to approximately 10 grams per serving. It does add a nice smoky flavor to the salad, but is not necessary for a great taste.
Pasta al Forno
Ingredients:
carrot,
celery stalks,
chopped tomatoes,
fontina cheese,
garlic,
ground beef,
mozzarella,
onion,
parmesan cheese,
parsley,
red pepper flakes,
rigstoni
Ingredients:
Sauce:
4 tablespoons of olive oil
4 tablespoons minced onion
2 cloves garlic, minced
1 carrot, diced fine
2 celery stalks, diced fine
1 pound ground beef
salt & pepper
red pepper flakes
1/4 cup fresh chopped parsley
2 14 ounce cans chopped tomatoes
Pasta:
1 pound rigatoni or ziti pasta
12 ounces mozzarella or fontina cheese, diced
3 ounces Parmesan, freshly grated
COOK the vegetables in oil until they are softened. Add the ground beef and cook until browned. Remove any excess oil. Add the tomatoes, salt, pepper, red pepper flakes and parsley and simmer for 30 minutes until thickened.
COOK the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. Fold in the diced cheese, and place in an ovenproof dish large enough to hold the pasta mixture. Sprinkle with the Parmesan cheese, and bake in a preheated 400F. oven until bubbly. Serve immediately.
Sauce:
4 tablespoons of olive oil
4 tablespoons minced onion
2 cloves garlic, minced
1 carrot, diced fine
2 celery stalks, diced fine
1 pound ground beef
salt & pepper
red pepper flakes
1/4 cup fresh chopped parsley
2 14 ounce cans chopped tomatoes
Pasta:
1 pound rigatoni or ziti pasta
12 ounces mozzarella or fontina cheese, diced
3 ounces Parmesan, freshly grated
COOK the vegetables in oil until they are softened. Add the ground beef and cook until browned. Remove any excess oil. Add the tomatoes, salt, pepper, red pepper flakes and parsley and simmer for 30 minutes until thickened.
COOK the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. Fold in the diced cheese, and place in an ovenproof dish large enough to hold the pasta mixture. Sprinkle with the Parmesan cheese, and bake in a preheated 400F. oven until bubbly. Serve immediately.
Cavatini
Ingredients:
hamburger,
mozzarella,
pepperoni,
rotini,
sausage
1 pound of hamburger
1 pound sausage
8 ounces of sliced pepperoni
8 ounces shredded mozzarella
1 box rotini or other curly pasta
BROWN hamburger and sausage in a pan drain and put in a dutch oven add sauce and pepperoni bring to boil, turn down and simmer for an hour to an hour and a half.
ADD the mozzarella and simmer for half an hour.
COOK pasta. Drain.
SERVE sauce over pasta with Parmesan cheese.
1 pound sausage
8 ounces of sliced pepperoni
8 ounces shredded mozzarella
1 box rotini or other curly pasta
BROWN hamburger and sausage in a pan drain and put in a dutch oven add sauce and pepperoni bring to boil, turn down and simmer for an hour to an hour and a half.
ADD the mozzarella and simmer for half an hour.
COOK pasta. Drain.
SERVE sauce over pasta with Parmesan cheese.
Exceptional American Lasagna
Ingredients:
basil,
brown sugar,
diced tomatoes,
dried parsley,
egg,
garlic,
lasagna,
lean ground beef,
mozzarella,
onion,
oregano,
parmesan cheese,
part-skim ricotta cheese,
tomato paste
8 servings
30 minutes to prepare
1 hour 30 minutes to cook
Ingredients:
1 1/2 pounds lean ground beef
1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese
BROWN ground beef, onion and garlic in a skillet over medium heat, and drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
PREHEAT oven to 375 degrees F (190 degrees C). Boil lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
MIX together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt in a medium bowl.
LAYER 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
BAKE in the preheated oven 30 minutes. Let stand 10 minutes before serving.
Wine Tip: Try with red wine.
Alfredo Rotini
Ingredients:
alfredo sauce,
egg,
mozzarella,
parsley,
ricotta,
rotini
15 ounces ricotta cheese
2 eggs, beaten
2 cups mozzarella cheese, shredded
3 tablespoons minced fresh parsley
1/2 teaspoon salt
pinch black pepper
12 ounces rotini, cooked and drained
28 ounces alfredo sauce
PREHEAT oven to 350F.
COMBINE ricotta cheese, eggs, 1 cup mozzarella cheese, parsley, salt and pepper in a medium bowl, ; stir to mix well.
COMBINE hot cooked pasta and alfredo sauce in another bowl.
LAYER half of pasta mixture in an 11 x 7 inch baking dish. Evenly layer with cheese mixture and remaining pasta mixture. Bake, covered, 35 to 40 minutes or until bubbly.
UNCOVER; top with remaining mozzarella cheese. Bake 5 minutes or until cheese melts.
2 eggs, beaten
2 cups mozzarella cheese, shredded
3 tablespoons minced fresh parsley
1/2 teaspoon salt
pinch black pepper
12 ounces rotini, cooked and drained
28 ounces alfredo sauce
PREHEAT oven to 350F.
COMBINE ricotta cheese, eggs, 1 cup mozzarella cheese, parsley, salt and pepper in a medium bowl, ; stir to mix well.
COMBINE hot cooked pasta and alfredo sauce in another bowl.
LAYER half of pasta mixture in an 11 x 7 inch baking dish. Evenly layer with cheese mixture and remaining pasta mixture. Bake, covered, 35 to 40 minutes or until bubbly.
UNCOVER; top with remaining mozzarella cheese. Bake 5 minutes or until cheese melts.
American-style Pasta Bake
Ingredients:
al forno sauce,
mostaccioli,
mozzarella
5 minutes to prepare
40 minutes to cook
5 servings
Ingredients
1 box (16 ounces) Mostaccioli (or Rigatoni, Rotini or Ziti)
1 jar Italian Baking Sauce - Al Forno Sauce (garlic, butter, breadcrumbs and parmesan)
1 full jar (3 1/3 cups) water
2 cups mozzarella cheese, shredded
PREHEAT oven to 425 degrees.
MIX uncooked pasta, 1 jar of Al Forno Sauce and 1 jar of water in a 13 x 9 inch baking pan. Cover with aluminum foil.
BAKE 30 minutes. Uncover and stir well.
TOP with cheese. Bake uncovered for an additional 10 minutes or until cheese melts and pasta is tender.
40 minutes to cook
5 servings
Ingredients
1 box (16 ounces) Mostaccioli (or Rigatoni, Rotini or Ziti)
1 jar Italian Baking Sauce - Al Forno Sauce (garlic, butter, breadcrumbs and parmesan)
1 full jar (3 1/3 cups) water
2 cups mozzarella cheese, shredded
PREHEAT oven to 425 degrees.
MIX uncooked pasta, 1 jar of Al Forno Sauce and 1 jar of water in a 13 x 9 inch baking pan. Cover with aluminum foil.
BAKE 30 minutes. Uncover and stir well.
TOP with cheese. Bake uncovered for an additional 10 minutes or until cheese melts and pasta is tender.
Liguria style Elbows
Ingredients:
basil,
black olives,
cherry tomatoes,
elbows,
extra virgin olive oil,
garlic,
mozzarella,
parmigiano cheese,
pecorino cheese,
pine nuts
15 minutes to prepare
5 minutes to cook
5 Servings
Ingredients
1 box Elbows pasta
1/3 cup + 1 tablespoon extra virgin olive oil
2 tablespoons pine nuts
1 clove garlic
1 cup packed fresh basil
salt & freshly ground black pepper to taste
2 tablespoons Parmigiano cheese, grated
2 tablespoons Pecorino Romano
2 pints, cut in halves cherry tomatoes
1 cup, cut in halves kalamata olives, pitted
1 1/2 pounds, cut in half fresh mozzarella cheese
COOK pasta one minute under the recommended cooking time. Drain pasta reserving 1 cup pasta cooking water.
SPREAD on sheet tray to cool. Drizzle with 1 tablespoon olive oil.
SAUTE pine nuts in a pan for few minutes until slightly brown.
MIX the oil, garlic and basil with salt, pepper, pecorino and parmigiano cheese in a blender to make a pesto. Thin with pasta cooking water if too thick.
COMBINE pasta with cherry tomatoes, drained olives and mozzarella cheese in a large bowl.
ADD pasta and pesto. Mix well.
5 minutes to cook
5 Servings
Ingredients
1 box Elbows pasta
1/3 cup + 1 tablespoon extra virgin olive oil
2 tablespoons pine nuts
1 clove garlic
1 cup packed fresh basil
salt & freshly ground black pepper to taste
2 tablespoons Parmigiano cheese, grated
2 tablespoons Pecorino Romano
2 pints, cut in halves cherry tomatoes
1 cup, cut in halves kalamata olives, pitted
1 1/2 pounds, cut in half fresh mozzarella cheese
COOK pasta one minute under the recommended cooking time. Drain pasta reserving 1 cup pasta cooking water.
SPREAD on sheet tray to cool. Drizzle with 1 tablespoon olive oil.
SAUTE pine nuts in a pan for few minutes until slightly brown.
MIX the oil, garlic and basil with salt, pepper, pecorino and parmigiano cheese in a blender to make a pesto. Thin with pasta cooking water if too thick.
COMBINE pasta with cherry tomatoes, drained olives and mozzarella cheese in a large bowl.
ADD pasta and pesto. Mix well.
Easy Tasty Lasagna
Ingredients:
cheese ravioli,
ground beef,
mozzarella,
onion,
spaghetti sauce
20 Minutes to prepare
1 Hour to cook
1 Hour to cook
8 servings
INGREDIENTS
1 1/2 pounds ground beef
1 small onion, chopped
1 jar spaghetti sauce
3 pounds frozen cheese ravioli, thawed
4 cups shredded mozzarella cheese
PREHEAT oven to 375 degrees F.
BROWN ground beef with onion in a skillet over medium heat, ; drain grease. Pour in spaghetti sauce and simmer 5 minutes.
SPRAD sauce and beef in a 9x13 inch baking dish and cover bottom. Put a layer of ravioli down end to end. Spread a layer of sauce and cheese just like with regular lasagna. Finish with sauce on top.
BAKE uncovered in a preheated oven for 1 hour.
Lasagna Primavera
15 minutes to prepare
25 minutes to cook
Ingredients
lasagna
3 cups stir fried mixed vegetables cut into small pieces (onions, carrots, mushrooms, spinach, etc.)
2 lbs ricotta cheese
2 cloves garlic, chopped
2 eggs
3 cups shredded mozzarella cheese
COOK noodles.
MIX together in a large bowl: stir fried vegetables, garlic, ricotta cheese and the eggs.
OIL bottom of the lasagna dish lightly.
PLACE one layer of noodles followed by some ricotta mixture, sprinkle with the mozzarella cheese, add another layer of noodles followed by ricotta mixture, sprinkle with the mozzarella cheese, etc.
FINISH with a layer of noodles and top with the remaining mozzarella cheese.
BAKE at 375 for 25 minutes.
25 minutes to cook
Ingredients
lasagna
3 cups stir fried mixed vegetables cut into small pieces (onions, carrots, mushrooms, spinach, etc.)
2 lbs ricotta cheese
2 cloves garlic, chopped
2 eggs
3 cups shredded mozzarella cheese
COOK noodles.
MIX together in a large bowl: stir fried vegetables, garlic, ricotta cheese and the eggs.
OIL bottom of the lasagna dish lightly.
PLACE one layer of noodles followed by some ricotta mixture, sprinkle with the mozzarella cheese, add another layer of noodles followed by ricotta mixture, sprinkle with the mozzarella cheese, etc.
FINISH with a layer of noodles and top with the remaining mozzarella cheese.
BAKE at 375 for 25 minutes.
Stuffed Shells
Ingredients:
egg,
marinara sauce,
mozzarella,
parsley,
ricotta,
shells
1/2 pound ricotta cheese (can substitute half of this with fat-free ricotta if you wish)
3 eggs
1/2 teaspoon salt
1/4 pound shredded mozzarella cheese
3 tablespoons parsley, chopped
6 ounces jumbo shells
( 1/2 box)About 2 cups Marinara Sauce
CREAM ricotta with eggs and salt in a large bowl to make filling. Stir in mozzarella and parsley.
COOK shells in boiling water according to package directions. Do not overcook. Drain and let cool. Coat a 9-by 9inch baking pan with non-stick cooking spray.
POUR in enough Marinara Sauce to coat bottom. Preheat oven to 375 degrees.Using a tablespoon, carefully scoop filling into shells and place them in pan. Cover with remaining Marinara Sauce and bake, uncovered, for 30 minutes.Makes 4 servings.
3 eggs
1/2 teaspoon salt
1/4 pound shredded mozzarella cheese
3 tablespoons parsley, chopped
6 ounces jumbo shells
( 1/2 box)About 2 cups Marinara Sauce
CREAM ricotta with eggs and salt in a large bowl to make filling. Stir in mozzarella and parsley.
COOK shells in boiling water according to package directions. Do not overcook. Drain and let cool. Coat a 9-by 9inch baking pan with non-stick cooking spray.
POUR in enough Marinara Sauce to coat bottom. Preheat oven to 375 degrees.Using a tablespoon, carefully scoop filling into shells and place them in pan. Cover with remaining Marinara Sauce and bake, uncovered, for 30 minutes.Makes 4 servings.
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