1 lb. lean ground beef or sausage
1 1/2 large jars of spaghetti sauce
1 lb. mostaccioli pasta, cooked and drained
1 beaten egg
1/2 c. water
15 oz. ricotta cheese
2 c. shredded mozzarella cheese
1/2 c. freshly grated Romano cheese (for an easier and more inexpensive option, I just use mozzarella again)
Preheat oven to 375 degrees. Brown meat and drain. (I like to add a little onion when I brown the meat) Stir in sauce and cooked pasta. Set aside in a separate bowl, combine egg, ricotta cheese, water, and mozzarella. In a 13x9" casserole pan, spread 1/2 of the pasta mixture. Layer cheese mixture over all. Top with Romano (or mozzarella) cheese and bake 5 minutes longer, uncovered.
original post: Becca Hansen Sep. 2005 layered dishes
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Friday, June 26, 2009
Ziti
Ziti pasta (or a similar tube pasta)
ground sausage
spaghetti sauce
Mozzarella cheese, grated
Olives (optional)
cook ziti pasta according to package directions. Put 1/2 in greased baking dish. cook ground sausage, drain, and layer 1/2 over ziti in pan. Pour 1/2 spaghetti sauce over pasta (use either Ragu or homemade) and sausage. Cover with shredded mozzarella cheese. Repeat layers again. Cover with foil and bake at 350 degrees until heated thoroughly
original post: Lindsay Anderson, much thanks to Joyce Anderson Sep. 2005 layered dishes.
ground sausage
spaghetti sauce
Mozzarella cheese, grated
Olives (optional)
cook ziti pasta according to package directions. Put 1/2 in greased baking dish. cook ground sausage, drain, and layer 1/2 over ziti in pan. Pour 1/2 spaghetti sauce over pasta (use either Ragu or homemade) and sausage. Cover with shredded mozzarella cheese. Repeat layers again. Cover with foil and bake at 350 degrees until heated thoroughly
original post: Lindsay Anderson, much thanks to Joyce Anderson Sep. 2005 layered dishes.
Spinach Lasagne
2 c. low fat cottage cheese
2 c. low fat shredded Mozzarella cheese
1 egg
1 pkg. frozen chopped spinach
3/4 tsp. oregano
8 oz. uncooked lasagna noodles
1 c. water
tomato sauce
Thaw and drain spinach. In large bowl, mix cottage cheese, 1 cup mozzarella cheese, the egg, spinach and oregano. In a greased 13x9x2 inch baking dish, layer 1/2 cup tomato sauce, third of lasagna noodles and half the cheese mixture. Repeat. Top with remaining noodles, then 1/2 cup tomato sauce. sprinkle with remaining 1 cup mozzarella cheese. pour water around edges. Cover tightly with foil bake @350 degrees for 1 hour and 15 minutes until bubbly. Let stand 15 minutes before serving.
original post by: Genevieve Gillette Sep. 2005 layered dishes
2 c. low fat shredded Mozzarella cheese
1 egg
1 pkg. frozen chopped spinach
3/4 tsp. oregano
8 oz. uncooked lasagna noodles
1 c. water
tomato sauce
Thaw and drain spinach. In large bowl, mix cottage cheese, 1 cup mozzarella cheese, the egg, spinach and oregano. In a greased 13x9x2 inch baking dish, layer 1/2 cup tomato sauce, third of lasagna noodles and half the cheese mixture. Repeat. Top with remaining noodles, then 1/2 cup tomato sauce. sprinkle with remaining 1 cup mozzarella cheese. pour water around edges. Cover tightly with foil bake @350 degrees for 1 hour and 15 minutes until bubbly. Let stand 15 minutes before serving.
original post by: Genevieve Gillette Sep. 2005 layered dishes
White Cheese Chicken Lasagne
9 lasagna noodles
1/2 c. butter
1 onion, chopped
1 clove garlic, minced
1/2 c. all-purpose flour
1 t. salt
2 c. chicken broth
1 1/2 c. milk
4 c. shredded mozzarella cheese, divided
1 c. grated Parmesan cheese, divided
1 t. dried basil
1 t. dried oregano
1/2 t. ground black pepper
2 c. ricotta cheese
2 c. cubed, cooked chicken meat
2 (10oz) packages frozen chopped spinach, thawed and drained (I use fresh)
1 T. chopped fresh parsley
1/4 c. grated Parmesan cheese for topping
preheat oven to 350 degrees F (175 degrees C) Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.
original post: Krysta Fecke Sep. 2005
1/2 c. butter
1 onion, chopped
1 clove garlic, minced
1/2 c. all-purpose flour
1 t. salt
2 c. chicken broth
1 1/2 c. milk
4 c. shredded mozzarella cheese, divided
1 c. grated Parmesan cheese, divided
1 t. dried basil
1 t. dried oregano
1/2 t. ground black pepper
2 c. ricotta cheese
2 c. cubed, cooked chicken meat
2 (10oz) packages frozen chopped spinach, thawed and drained (I use fresh)
1 T. chopped fresh parsley
1/4 c. grated Parmesan cheese for topping
preheat oven to 350 degrees F (175 degrees C) Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.
Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.
original post: Krysta Fecke Sep. 2005
Thursday, April 2, 2009
Spaghetti Pie
(6 ounce) package spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
Submitted by Rachel Bruno (from our original recipe swap group theme "Pasta Dishes.")
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 pound lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 teaspoon white sugar
1 teaspoon dried oregano
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs, while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 inch pie plate.
Preheat oven to 350 degrees F (175 degrees C).
In a skillet cook the beef, onion, green pepper and garlic. Drain off the fat and stir in the undrained tomatoes, tomato paste, sugar and oregano. Heat through.
Spread cottage cheese over the spaghetti crust then pour in the beef and tomato mixture.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.
Submitted by Rachel Bruno (from our original recipe swap group theme "Pasta Dishes.")
Summer Pasta Salad
½ c. mayonnaise
¼ c. parmesan cheese
2 T. milk
1 ½ c. cubed ham
1 c. shell pasta
1 c. tomato, chopped
1 c. green pepper, chopped
¼ c. finely chopped onion
1 c. frozen peas
½ t. salt
pepper to taste
Cook pasta, drain over peas in a colander. In as small bowl combine mayo, parmesan and milk. Mix well. In a large bowl combine drained pasta and remaining ingredients. Fold in dressing mixture and chill several hours or overnight. 4 servings.
Submitted by Krysta Fecke (from our original recipe swap group theme "Pasta Dishes.")
¼ c. parmesan cheese
2 T. milk
1 ½ c. cubed ham
1 c. shell pasta
1 c. tomato, chopped
1 c. green pepper, chopped
¼ c. finely chopped onion
1 c. frozen peas
½ t. salt
pepper to taste
Cook pasta, drain over peas in a colander. In as small bowl combine mayo, parmesan and milk. Mix well. In a large bowl combine drained pasta and remaining ingredients. Fold in dressing mixture and chill several hours or overnight. 4 servings.
Submitted by Krysta Fecke (from our original recipe swap group theme "Pasta Dishes.")
Rainbow Pasta Salad
1 bag of tricolor pasta
1 Bottle Regular Italian or fat free Italian Dressing
1 Pint Cherry tomatoes
1 can olives sliced
Cucumber
Cauliflower
Any other vegetable you would like to put in
Cook pasta according to directions. Drain and set aside. Cut up vegetables and add to pasta. Pour salad dressing to taste over the pasta and veggies, stir well. Put in refrigerator until ready to serve. (I would suggest over night it makes it taste even better!) This is one of my favorites because it is super easy and really adaptable to your own tastes!! It is fantastic for family reunions, parties, etc!!! My husband takes it on his overnight 4 wheeler trips with his friends and it travels great!!!
Submitted by Janene Erickson (from our original recipe swap group theme "Pasta Dishes.")
1 Bottle Regular Italian or fat free Italian Dressing
1 Pint Cherry tomatoes
1 can olives sliced
Cucumber
Cauliflower
Any other vegetable you would like to put in
Cook pasta according to directions. Drain and set aside. Cut up vegetables and add to pasta. Pour salad dressing to taste over the pasta and veggies, stir well. Put in refrigerator until ready to serve. (I would suggest over night it makes it taste even better!) This is one of my favorites because it is super easy and really adaptable to your own tastes!! It is fantastic for family reunions, parties, etc!!! My husband takes it on his overnight 4 wheeler trips with his friends and it travels great!!!
Submitted by Janene Erickson (from our original recipe swap group theme "Pasta Dishes.")
Pasta with Carbonara Sauce *EASY*
1 egg
1 T. whipping cream, or milk
1 T. butter
4 slices of bacon, cut into 1” pieces
¼ c. grated parmesan cheese
1 T. snipped parsley
Let egg, cream/milk, butter stand at room temperature for 1 hour. Cook bacon till crisp, drain bacon on paper towels. Meanwhile, cook pasta, drain. Return pasta to saucepan and place over low heat. Toss butter with pasta, beat together egg and milk, just till combined. Pour egg mixture over pasta; toss till well coated. Add bacon, cheese and parsley; toss to mix. Season with coarsely ground pepper. Serve immediately.
Submitted by Emily Saye (from our original recipe swap group theme "Pasta Dishes.")
1 T. whipping cream, or milk
1 T. butter
4 slices of bacon, cut into 1” pieces
¼ c. grated parmesan cheese
1 T. snipped parsley
Let egg, cream/milk, butter stand at room temperature for 1 hour. Cook bacon till crisp, drain bacon on paper towels. Meanwhile, cook pasta, drain. Return pasta to saucepan and place over low heat. Toss butter with pasta, beat together egg and milk, just till combined. Pour egg mixture over pasta; toss till well coated. Add bacon, cheese and parsley; toss to mix. Season with coarsely ground pepper. Serve immediately.
Submitted by Emily Saye (from our original recipe swap group theme "Pasta Dishes.")
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