Baked Ziti

Tonight is Baked Ziti, salad and Garlic Bread sticks:

• 2lb beef, 1 onion chopped: brown and drain
• 2 26 oz jars of fav. spaghetti sauce, mix with above and simmer for 30 min. I add a tbsp of sugar to cut the acidity
• 1 lb dry ziti-- cook by directions, toss with 3 tbsp olive oil so it doesn't stick
• 6 oz sliced provolone cheese
• 4 cups mozerella cheese
• 2 cups sour cream (I use light)
• 2 tbsp grated parmesan

Layers:

• a small amount of meat sauce to prevent sticking
• 1/2 of ziti
• all of provolone cheese
• all of sour cream
• 2 cups mozerella
• rest of ziti
• meat sauce
• top with rest of mozzarella and parmesan cheese
• bake at 350 for 30 minutes. If its been refrigerated, let it come to room temp on counter first (30-45 minutes). ITS DELICIOUS!!!!!!

This freezes well. If freezing, Just adjust the baking time to about an hour and let it thaw for a while.

I had thought the other day we might form a recipie exchange! This might just do the trick!

[from Ada]

Slowcooker Lasagna

This is the best lasagna recipe I have ever had. It is in the slow cooker. It isn't necessarily any easier than regular lasagna, but it tastes really good.




1 lb ground beef

2 cloves of garlic minced (but we use 3-4. We like garlic)

1 cup water

1 tsp. salt

1 pkg. no-cook lasagna noodles

4 cups shredded mozarella cheese

1 onion, chopped

1 can (~29 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 tsp. oregano

1.5 cups cottage cheese

1/2 cup grated parmesean



-in a skillet, cook beef, onion, and garlic. Add tomato sauce, tomato paste, water, salt, and oregano (this does not need to be heated up). Mix well.



-in a bowl, mix cheeses together



-in an ungreased slow cooker, spread 1/4 of meat sauce. Arrange 1/3 of noodles over sauce. Spread 1/3 cheese mix over noodles. Repeat twice. Top with remaining meat sauce. We also add a layer of mozarella cheese.



-Cover and cook on low 4-5 hours or until noodles are tender. I have found that in my slow cooker, 4 is actually too long. 3.5 is perfect.



With this recipe, you can add as much of whatever you like. We usually add extra cheese. Also, a nice thing is you can use broken up noodles.


[from Valerie]

Easy Baked Manicotti

2 cups spaghetti sauce, divided


1-3/4 cups POLLY-O Original Ricotta Cheese

1-1/2 cups KRAFT Shredded Mozzarella Cheese

1/2 cup KRAFT Grated Parmesan Cheese

1 egg, beaten

1/4 cup pesto

12 manicotti shells, cooked, rinsed in cold water



SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag. FILL manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover. BAKE 40 min. or until heated through.

[from Kristin]

Sausage and Mushroom Polenta "Lasagna" (Master Recipe)

Made this last night...YUM!
Sausage and Mushroom Polenta "Lasagna" (Master Recipe)

•2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling

•2 tablespoons unsalted butter

•1/2 pound bulk sweet Italian sausage (I used chicken sausage)

•1 portobello mushroom , stem removed

•1 small yellow onion , chopped

•4 large cloves garlic , chopped

•2 sprigs fresh rosemary , leaves stripped and finely chopped

•1/2 teaspoon crushed red pepper flakes

•Salt

•finely ground black pepper

•1/2 cup chicken stock or broth

•Zest and juice of 1 lemon

•2 cups ricotta cheese

•1 egg

•1/2 cup grated Parmigiano-Reggiano

•1/2 cup plain breadcrumbs

•1 tube (24 ounces) prepared polenta , plain or flavored, cut into 21 disks about 1/4-inch thick

•1 cup shredded mozzarella



Directions:

Preheat the oven to 450°.

Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO (twice around the pan) and the butter. Once the butter is melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock and lemon juice. Continue to cook over high heat until the liquids have evaporated, about 2 to 3 minutes.

While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, and the breadcrumbs.

Brush an 8-inch spring form pan or an 8" x 8" baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with ricotta mixture.

Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this—just mush it out over the polenta. Top the ricotta with a third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the spring form (or cut loose from the baking dish) and serve.

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Raegan, that sounds very yummy! I have never seen prepared polenta in a tube. What part of the grocery is that in?

~~~~~~~~~~~~~~~

I always find it in produce. At Wal-Mart it's where all the stuff like Tofurkey is. :) It's refrigerated.

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[from Raegan]

Gemelli with Sweet Sausage and Spinach

Gemelli with Sweet Sausage and Spinach


Michelle (MMmom)

Serves: 4

• 3/4 pound gemelli, penne, or rotini
• Salt
• 2 tablespoons extra-virgin olive oil
• 1 large onion, cut in half and thinly sliced
• 1 pound sweet Italian sausages, casings removed
• 1/2 teaspoon crushed red pepper
• 2 cups coarsely chopped baby spinach (used 2 c frozen, thawed first)
• 1/2 pint cherry tomatoes, halved (I tossed in a few more)
• 1/2 cup freshly grated Parmesan cheese

In a large pot of boiling salted water, cook the gemelli until al dente. Drain, reserving 1 cup of the cooking water.

Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over med. high heat, stirring, until softened, about 5 minutes. Add the sausage and crushed red pepper. Cook, breaking up the meat with the back of a spoon, until no trace of pink remains. Add the spinach and tomatoes and cook just until softened.

Add the gemelli and Parmesan cheese to the pan. Add reserved cooking water as needed. Cook over moderate heat, lightly crushing the tomatoes, until heated through. Season with salt and serve. Add additional Parmesan cheese to each serving if desired.

**I added a diced red pepper before the spinach (would've added yellow and orange, but got distracted and had no time to chop the rest up!)

I also served it with penne because it's what I had. DH ate it with spaghetti because he refuses other kinds of paste :)

[from Improvingmama]

Ravioli Casserole

Tonight I am making ravioli casserole.


Ingredients:

• bag of frozen ravioli (like 25 ounces or so, we use sausage ravioli since DH doesn't like ricotta cheese)
• box of frozen chopped spinach, thawed and drained
• jar of your fave spaghetti sauce (we use classico)
• 2c shredded mozz

Instructions: Layer in an 11x7 baking dish. 1/3 sauce, half raviolis, half cheese, all of spinach, 1/3 sauce, half raviolis, half cheese. Cover and bake 20 minutes at 350. Uncover and keep baking until heated through (total cook time 50-60 minutes). Enjoy!

[from Nicole]

CHICKEN & BROCCOLI CALZONES

• 10 oz. Frozen, chopped broccoli
• ½ tsp rubbed sage
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbs olive oil
• 2 cups shredded cooked chicken breast
• ½ pound smoked mozzarella, shredded
• 1/3 cup fresh basil
• 1/3 cup golden raisins
• 1 loaf frozen bread dough, thawed
• 1 egg
• 1 tbs water

 

*Cook broccoli and drain. Sprinkle with sage; set aside. In a large saucepan, sauté onion and garlic in oil until tender. Remove from heat. Stir in the broccoli, chicken, cheese, basil and raisins; set aside.

 

*On a lightly floured surface, divide dough into 4 pieces. Roll each pc. into a 10 inch circle. Carefully place one circle on a lightly greased baking sheet. Spoon a fourth of the mixture onto half of the circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling.

 

*With a sharp knife, make 2 slashes on each calzone. Beat egg and water; brush over calzones. Bake at 400 for 18 - 22 minutes.

[from doodiebug30]