1 box large shells
1 jar spaghetti Sauce
filling:
ricotta cheese
cottage cheese
parm cheese
mozz cheese (leave some to top the filled shells with before baking!)
egg
italian seasoning / S&P to taste
Boil Shells
Mix up filling ingredients - put into a large ziploc bag (or just use a spoon!)
pour some sauce in the bottom of a large pyrex dish and spread it around
fill shells - place in the casserole dish
sprinkle some mozz cheese on top - and some parm if you have any left - spoon on some more sauce
Bake at 375 for an hour or so....
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Monday, February 09, 2009
Monday, October 29, 2007
4 Cheese Tortellini With Wilted Greens
I have been drooling over this since my so living mag came in the mail a couple weeks ago - making it tonight - I'll let you know how it tastes but I can't stop thinking about it! 
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673164
Ingredients
1 (8-oz.) package porcini mushroom tortellini (I could only find 4 cheese....)
4 bacon slices, chopped
1 small onion, chopped
1 garlic clove, minced
1/4 cup dry white wine
1 to 2 Tbsp. balsamic vinegar
1/2 cup chicken broth
1/2 cup frozen peas
2 plum tomatoes, chopped
1/2 (5.5-oz.) package baby spinach-and-spring greens mix, thoroughly washed
1/2 cup freshly shaved Parmesan cheese
Preparation
1. Prepare tortelloni according to package directions. Keep warm.
2. Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, reserving 2 Tbsp. drippings in skillet. Add onion, and sauté 3 minutes or until tender. Stir in garlic, and sauté 1 minute. Stir in wine and vinegar, and cook 2 minutes, stirring to loosen particles from bottom of skillet.
3. Stir in chicken broth, peas, tomatoes, and tortelloni, and cook 2 to 3 minutes or until thoroughly heated. Serve over salad greens, and sprinkle evenly with Parmesan cheese.
Yield: Makes 4 servings
Marian Cooper Cairns, Birmingham, Alabama , Southern Living, NOVEMBER 2007
EDITED: It was good but a little too much liquid IMO - Will reduce next time and not pour all the liquid over the salad - But the taste was great - and I added some marinated artichokes!
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673164
Ingredients
1 (8-oz.) package porcini mushroom tortellini (I could only find 4 cheese....)
4 bacon slices, chopped
1 small onion, chopped
1 garlic clove, minced
1/4 cup dry white wine
1 to 2 Tbsp. balsamic vinegar
1/2 cup chicken broth
1/2 cup frozen peas
2 plum tomatoes, chopped
1/2 (5.5-oz.) package baby spinach-and-spring greens mix, thoroughly washed
1/2 cup freshly shaved Parmesan cheese
Preparation
1. Prepare tortelloni according to package directions. Keep warm.
2. Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, reserving 2 Tbsp. drippings in skillet. Add onion, and sauté 3 minutes or until tender. Stir in garlic, and sauté 1 minute. Stir in wine and vinegar, and cook 2 minutes, stirring to loosen particles from bottom of skillet.
3. Stir in chicken broth, peas, tomatoes, and tortelloni, and cook 2 to 3 minutes or until thoroughly heated. Serve over salad greens, and sprinkle evenly with Parmesan cheese.
Yield: Makes 4 servings
Marian Cooper Cairns, Birmingham, Alabama , Southern Living, NOVEMBER 2007
EDITED: It was good but a little too much liquid IMO - Will reduce next time and not pour all the liquid over the salad - But the taste was great - and I added some marinated artichokes!
Sunday, May 27, 2007
BAKED ZITI WITH SPINACH AND TOMATOES
BAKED ZITI WITH SPINACH AND TOMATOES
from Heatherina!
Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.
3/4 pound hot Italian sausages, casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)
Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.
Bon Appétit
November 1994
Carmela M. Meely: Walnut Creek, California
JULIE"S NOTES:
this is in bi-weekly if not weekly rotation around here and I just wanted to share a way to speed it up. Last night I was in a hurry so instead of doing it the way it's posted, I did this: start water boiling. brown sausage w/ garlic and onion, add tomato sauce, basil, pesto and spices and simmer. while that's going, boil the pasta - then rinse but don't get it too cool. tear up spinach and put it in the big pot w/ rinsed pasta, pour in the tomatoes and sausage and add shredded mozz cheese to the pot - stir all ingredients together over low heat till it blends and cheese melts. Serve immediately. Essentially - I just took out the baking part of it - same taste but different texture - The tomatoes and melted cheese almost make a creamy sauce. I love this dish!
from Heatherina!
Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.
3/4 pound hot Italian sausages, casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)
Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.
Bon Appétit
November 1994
Carmela M. Meely: Walnut Creek, California
JULIE"S NOTES:
this is in bi-weekly if not weekly rotation around here and I just wanted to share a way to speed it up. Last night I was in a hurry so instead of doing it the way it's posted, I did this: start water boiling. brown sausage w/ garlic and onion, add tomato sauce, basil, pesto and spices and simmer. while that's going, boil the pasta - then rinse but don't get it too cool. tear up spinach and put it in the big pot w/ rinsed pasta, pour in the tomatoes and sausage and add shredded mozz cheese to the pot - stir all ingredients together over low heat till it blends and cheese melts. Serve immediately. Essentially - I just took out the baking part of it - same taste but different texture - The tomatoes and melted cheese almost make a creamy sauce. I love this dish!
Friday, April 07, 2006
Spinach Kugel
Submitted by Angel
*from the "new not strictly vegetarian cookbook"
2 10 oz boxes frozen spinach
1 lb wide flat noodles
2 eggs
1 pkg dried onion soup mix
1 cup sour cream
4 tbs butter
preheat oven 350. butter a large baking dish. cook spinach as directed, and start cooking noodles as directed. beat eggs in a bowl, add onion soup mix and sour cream. mix very well, making sure no onion soup lumps are lurking. set aside.
drain noodles, put back into pot and add butter. mix to melt. set aside and drain spinach. add spinach to noodles and mix, add egg mixture and mix. spoon into baking dish and bake for 30 minutes.
*from the "new not strictly vegetarian cookbook"
2 10 oz boxes frozen spinach
1 lb wide flat noodles
2 eggs
1 pkg dried onion soup mix
1 cup sour cream
4 tbs butter
preheat oven 350. butter a large baking dish. cook spinach as directed, and start cooking noodles as directed. beat eggs in a bowl, add onion soup mix and sour cream. mix very well, making sure no onion soup lumps are lurking. set aside.
drain noodles, put back into pot and add butter. mix to melt. set aside and drain spinach. add spinach to noodles and mix, add egg mixture and mix. spoon into baking dish and bake for 30 minutes.
Saturday, February 18, 2006
Pasta Cake
From Becky:
"I was watching Mah-tha last evening and she made this with Rosie O'Donnell. I think it looks good."
Pasta Cake
SERVES 6 TO 8
Unsalted butter for pan
Coarse salt
1 pound ziti pasta, they used Barilla
1 roasted red pepper, stemmed, seeded, and coarsely chopped
One (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups ricotta cheese
6 large eggs, lightly beaten
4 basil leaves, torn
3/4 cup freshly grated pecorino cheese
1 clove garlic, minced
Pinch of freshly grated nutmeg
1/2 teaspoon freshly ground pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1. Preheat oven to 325°. Generously butter 8-inch springform pan; set aside. Bring a large pot of water to a boil; add salt and pasta. Cook until almost al dente. Drain, rinse under cold running water, and drain again. Transfer to a large bowl, and stir in red pepper and spinach; set aside.
2. In another large bowl, stir to combine ricotta, eggs, basil, pecorino, garlic, and nutmeg; season with 1 teaspoon salt and pepper. Transfer to bowl with pasta, and gently stir until well combined. Transfer to prepared pan. Smooth top, and sprinkle with Parmesan. Bake until firm to the touch and the top is golden brown, 40 to 50 minutes. Let stand 10 minutes before unmolding, and serve warm or at room temperature.
"I was watching Mah-tha last evening and she made this with Rosie O'Donnell. I think it looks good."
Pasta Cake
SERVES 6 TO 8
Unsalted butter for pan
Coarse salt
1 pound ziti pasta, they used Barilla
1 roasted red pepper, stemmed, seeded, and coarsely chopped
One (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups ricotta cheese
6 large eggs, lightly beaten
4 basil leaves, torn
3/4 cup freshly grated pecorino cheese
1 clove garlic, minced
Pinch of freshly grated nutmeg
1/2 teaspoon freshly ground pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1. Preheat oven to 325°. Generously butter 8-inch springform pan; set aside. Bring a large pot of water to a boil; add salt and pasta. Cook until almost al dente. Drain, rinse under cold running water, and drain again. Transfer to a large bowl, and stir in red pepper and spinach; set aside.
2. In another large bowl, stir to combine ricotta, eggs, basil, pecorino, garlic, and nutmeg; season with 1 teaspoon salt and pepper. Transfer to bowl with pasta, and gently stir until well combined. Transfer to prepared pan. Smooth top, and sprinkle with Parmesan. Bake until firm to the touch and the top is golden brown, 40 to 50 minutes. Let stand 10 minutes before unmolding, and serve warm or at room temperature.
Tuesday, January 10, 2006
Quick n easy
Tonight it was quick and easy, but gobbled up in a hurry by hungry people.
-Pasta Alfredo
-salad
-olive oil mixed with herbs and garlic for dipping bread
-strawberries
The package pictured feeds about 12 people and is under $7.00. You can use your own milk or half and half (or heavy whipping cream if you have an ultra-high metabolism) so you can go organic on the sauce.
Cavatappi with Spinach, Beans, and Cheese
By: Heather
8 Cups coarsely Chopped spinach
4 cups hot cooked cavatappi (spiral shaped pasta)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19 oz) can cannellini beans or other white beans drained and rinsed
2 cloves garlic crushed
1/2 cup shredded asiago cheese (*I USE ROMANO!)
freshly ground black pepper (optional)
Combine frist 8 ingredients in a large bowl, and toss well. Sprinkle with freshly ground black pepper if desired. The warm pasta slightly wilts the spinach and softens the cheese during tossing.
8 Cups coarsely Chopped spinach
4 cups hot cooked cavatappi (spiral shaped pasta)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (19 oz) can cannellini beans or other white beans drained and rinsed
2 cloves garlic crushed
1/2 cup shredded asiago cheese (*I USE ROMANO!)
freshly ground black pepper (optional)
Combine frist 8 ingredients in a large bowl, and toss well. Sprinkle with freshly ground black pepper if desired. The warm pasta slightly wilts the spinach and softens the cheese during tossing.
Cheesy Shell Bake
From: Deanna
Ingredients:
1 box of medium shells (cook al dente)
1lb of ground beef
1 jar of your favorite tomato sauce or if you make it yourself, about the same amount as a jar.
2-3Tbls of dried parsley
8ozs or more of sour cream
Cheddar Cheese (grated) an 8oz block will do, but you can add more depending on your cheese preference.
Start the water for the noodles and while they are cooking, brown your beef add salt and pepper to taste and diced garlic and onions if you have them and like that.
Once the beef is cooked, add the entire jar of tomato sauce. You can spruce up your sauce with whatever you like basil, rosemary, oregano bay leaves ect..
When the shells finish cooking, (make sure that you don't over cook the shells because you are going to bake the dish after all is said and done and you don't want them to be too soft) drain them and add them to the sauce beef mixture.
In a separate bowl, add the sour cream, parsley and about a third of the block of cheese. Mix all the ingredients.
Now, take about half of the shell-beef-sauce mixture and put it into a 13x9 baking pan. Once you have finished with this, you will take the sour cream mixture and layer it over the shells in the pan. (This can get a bit messy and frustrating so I separate it out into 6 huge dollops of sour cream all over the noodles. Then I use the back of a spoon to spread it evenly over the noodles.) If you find that you don't have enough sour cream mixture make a little bit more. This is my favorite part of the dish so I tend to really layer it thick.
Then put the rest of the shell-sauce-beef on the top and cover with the rest of the grated cheese and cook at 350 for 25-30 minutes. Until all the cheese is melted and is hot.
Ingredients:
1 box of medium shells (cook al dente)
1lb of ground beef
1 jar of your favorite tomato sauce or if you make it yourself, about the same amount as a jar.
2-3Tbls of dried parsley
8ozs or more of sour cream
Cheddar Cheese (grated) an 8oz block will do, but you can add more depending on your cheese preference.
Start the water for the noodles and while they are cooking, brown your beef add salt and pepper to taste and diced garlic and onions if you have them and like that.
Once the beef is cooked, add the entire jar of tomato sauce. You can spruce up your sauce with whatever you like basil, rosemary, oregano bay leaves ect..
When the shells finish cooking, (make sure that you don't over cook the shells because you are going to bake the dish after all is said and done and you don't want them to be too soft) drain them and add them to the sauce beef mixture.
In a separate bowl, add the sour cream, parsley and about a third of the block of cheese. Mix all the ingredients.
Now, take about half of the shell-beef-sauce mixture and put it into a 13x9 baking pan. Once you have finished with this, you will take the sour cream mixture and layer it over the shells in the pan. (This can get a bit messy and frustrating so I separate it out into 6 huge dollops of sour cream all over the noodles. Then I use the back of a spoon to spread it evenly over the noodles.) If you find that you don't have enough sour cream mixture make a little bit more. This is my favorite part of the dish so I tend to really layer it thick.
Then put the rest of the shell-sauce-beef on the top and cover with the rest of the grated cheese and cook at 350 for 25-30 minutes. Until all the cheese is melted and is hot.
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