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Baked Ziti
Easy Lasagna
Spaghetti Pie
Stoney River Garlic Mashed
Potatoes
Perfect Pasta with Creamy
Blue Cheese Sauce
Baked
Ziti
Source: Colleen B. Smith (from allrecipes.com)
Holy cow
is this yummy!!!
Ingredients:
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces Provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta,
and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add
spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch
baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour
cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining
sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
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Easy Lasagna
Source: Trisha Freeman
This is delicious and so EASY to make! Finally lasagna you can prepare
in no time!
Ingredients:
1 package No Cook lasagna noodles (12 noodles total needed)
1 ½ jars Spaghetti sauce (any variety will do but my particular favorite
is Barilla Roasted Garlic and Onion).
1 large container of Park Skim Ricotta Cheese
1 12oz. package shredded Mozzarella Cheese
1 egg
1 – 1 ½ lbs ground beef
salt, pepper and garlic salt to taste
Directions:
Brown ground beef with salt, pepper and garlic powder to taste,
separating into small pieces as it browns.
When meat is cooked add 1 ¼ jars of sauce and reduce to simmer 10-15
minutes.
Use the remaining ¼ jar sauce to cover bottom of 9x13 Pyrex dish.
Set aside a handful of Mozzarella cheese (enough to cover the top of the
lasagna)
In a large bowl mix Ricotta and remaining Mozzarella cheeses along with
the egg and some salt and pepper to taste.
Once beef has simmered and cheeses are mixed, layer your dish as
follows:
(you’ve already put the remaining ¼ jar of sauce on the bottom of the
Pyrex dish)
Put 3 noodles on top of sauce
Add enough cheese to cover noodles
Add enough beef mixture to cover cheese
Continue layering noodles, cheese mixture, beef mixture until all 12
lasagna noodles are used. The beef mixture should be the top layer.
Then sprinkle with the remaining Mozzarella cheese set aside from
before.
Cover with aluminum foil and bake in a preheated 375 degree oven for 45
minutes. Remove foil and continue baking for 15 minutes.
This is even better
the next day!
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Spaghetti Pie
Submitted By:
Bonnie Cashion
Ingredients:
1lb ground round
1/4 t salt
1/4 t pepper
2(8oz) cans tomato sauce/w garlic
1 1/2 cup low-fat sour cream
1/2 cup chopped green onions
1/4 cup cream cheese (softened)
4 cups hot cooked spaghetti (about 8 ozs uncooked pasta)
1 1/3 cups shredded cheddar cheese
Directions
1. Preheat oven to
350
2. Cook meat in skillet until browned, drain well and return to pan.
Stir in salt, pepper and tomato sauce. Bring to boil, reduce heat and
simmer for 20 mins.
3. Combine cream cheese, sour cream and green onions in a small bowl and
set aside.
4. Place noodles in a
2-quart casserole dish coated with cooking spray. Spread sour cream
mixture over noodles.
Top with meat mixture. Sprinkle with cheese.
5. Cover and bake at 350 for 25 mins. Uncover, bake an additional 5 mins
or until cheese is bubbly.
Stoney River Garlic Mashed
Potatoes
Source:
Jeanne
Besser - For the Journal-Constitution
Ingredients:
2 pounds peeled and quartered potatoes
1/2 cup (1 stick) butter, cut into pieces
1/2 cup heavy cream
1/2 cup milk
1/3 cup diced celery
1 tablespoon freshly minced garlic
2 teaspoons coarsely ground black pepper
1 teaspoon salt
Directions:
In a
stockpot, boil potatoes until tender.
Meanwhile, in a saucepan over low heat, combine butter, cream, milk,
celery, garlic, black pepper and salt. Simmer until celery is slightly
translucent and soft. Remove from heat.
When potatoes are ready, drain them completely. Add to cream mixture and
whip to desired consistency.
Pasta with creamy blue
cheese sauce
Source:
Jeanne
Besser
- For the Journal-Constitution
For anyone who likes the zip of blue cheese, this pasta sauce will surely
rate highly enough to earn a permanent place in a recipe repertoire.
Simple to make and comforting in its creaminess, Linguine With Gorgonzola
Cream Sauce makes a fast evening meal or an elegant first course for a
dinner party. You can top it with walnuts for crunch or with fresh herbs
like parsley or chives.
Ingredients:
3/4 pound
linguine
6 ounces Gorgonzola cheese, cut into pieces
1 cup cream or half-and-half
1/4 cup grated Parmesan cheese
1/2 cup coarsely chopped toasted walnuts
Directions:
Cook pasta
according to package directions.
Meanwhile, in a large skillet over medium heat, place Gorgonzola and
cream. Cook, stirring frequently, until cheese melts and sauce thickens.
Add drained pasta to sauce and stir to combine. Season with salt and
pepper. Transfer to a serving bowl and top with Parmesan cheese and
walnuts.