I took dinner to some friends last night that just had a baby. This meal was one of the easiest meals I've put together! I made pizza baked spaghetti, corn on the cob, garlic bread and dessert.
Pizza Baked Spaghetti
Source: The Burton's Block
Ingredients:
Spaghetti (I used an entire box which made a large casserole pan)
Jar of spaghetti sauce
1 Bag of mozzarella cheese
Pepperonis
Cook the spaghetti then layer ingredients in a greased pan.
Noodles, sauce, cheese pepperoni
Bake at 375 for 10 minutes.
Enjoy!
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Saturday, August 21, 2010
Monday, June 7, 2010
Spaghetti Sauce
I am loving my summer vacation so far. I have a list of new recipes to try and a list of things to make to stock up my freezer!
Tonight I decided to try a new spaghetti sauce recipe. I had this recipe starred in my google reader and the picture is what drew me to trying this. I was really impressed with this sauce. It was delicious and so easy. It does not take much time except for chopping up your veggies which you could always do ahead of time. I hope you take the time to make this it is so much better than a jar of sauce.
Spaghetti Sauce
Source: Carrie's Sweet Life
•1 lb. Hamburger
•1 large onion diced
•1 green pepper diced
•dash of cyan pepper
•1 lg. Can of sliced tomato
•1 med. can of tomato sauce
•1 sm. can of tomato paste
•Thin with tomato juice
•Bay leaves
•Sweet Basil
•Oregano
•Hot Sauce
Brown the hamburger, onion and green peper together in a pan, drain off excess fat. In large pot add meat and veggies, tomato products and seasonings to taste. Simmer on very low heat for around 10 hours(I let mine simmer four about 30 minutes and it still tasted great) Add salt and pepper to taste.
Tonight I decided to try a new spaghetti sauce recipe. I had this recipe starred in my google reader and the picture is what drew me to trying this. I was really impressed with this sauce. It was delicious and so easy. It does not take much time except for chopping up your veggies which you could always do ahead of time. I hope you take the time to make this it is so much better than a jar of sauce.
Spaghetti Sauce
Source: Carrie's Sweet Life
•1 lb. Hamburger
•1 large onion diced
•1 green pepper diced
•dash of cyan pepper
•1 lg. Can of sliced tomato
•1 med. can of tomato sauce
•1 sm. can of tomato paste
•Thin with tomato juice
•Bay leaves
•Sweet Basil
•Oregano
•Hot Sauce
Brown the hamburger, onion and green peper together in a pan, drain off excess fat. In large pot add meat and veggies, tomato products and seasonings to taste. Simmer on very low heat for around 10 hours(I let mine simmer four about 30 minutes and it still tasted great) Add salt and pepper to taste.
Saturday, January 30, 2010
Baked Lemon Pasta
The Pioneer Woman doesn't usually disappoint and she didn't with this recipe.
I found this recipe on the Realistic Eats blog. This was simple and quick which is what I am always looking for. I loved the creamy taste of this too.
I changed this up a bit and added some chicken to it. I just threw it in the pan with the olive oil and browned it. When I added the lemon juice and garlic I let it sit in there for another minute our so. I removed it and added the sour cream. I then just mixed it in with the spaghetti in the dish!
Baked Lemon Pasta
Source: Realistic Eats from Pioneer Woman
Ingredients
1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice
Preparation Instructions
Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
Serve with crusty French bread and a simple green salad.
I found this recipe on the Realistic Eats blog. This was simple and quick which is what I am always looking for. I loved the creamy taste of this too.
I changed this up a bit and added some chicken to it. I just threw it in the pan with the olive oil and browned it. When I added the lemon juice and garlic I let it sit in there for another minute our so. I removed it and added the sour cream. I then just mixed it in with the spaghetti in the dish!
Baked Lemon Pasta
Source: Realistic Eats from Pioneer Woman
Ingredients
1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice
Preparation Instructions
Preheat oven to 375 degrees. Cook spaghetti until al dente.
In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.
Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.
Serve with crusty French bread and a simple green salad.
Saturday, August 15, 2009
Baked Spaghetti
My husband is a picky as can be! I found this site recently and I was so excited! I have bookmarked so many recipes from just the first few posts and I know my husband will approve of them!!
School has started back and it's going to be a challenging year! I was so ehausted every night last week that dinner didn't get made at all! I made this baked spaghetti so that hopefully I can enjoy some of it for lunches or when I don't have the energy to make dinner this week!
I hope you enjoy!
VIRGINIA'S BAKED SPAGHETTI
Credit: Gooseberry Patch Cookbook
(I cut this in half)
16-oz. spaghetti noodles, cooked
2-(24-oz.) jars spaghetti sauce
2 lbs. ground beef, browned
1/4 c. butter
1/4 c. all-purpose flour
1/4 c. grated Parmesan cheese
2 t. salt
1/2 t. garlic powder
12-oz. evaporated milk
3 c. shredded sharp cheddar cheese, divided
Combine spaghetti noodles, spaghetti sauce and ground beef in a large bowl; set aside. Melt butter in a sauce pan over medium heat; add flour, Parmesan cheese, salt and garlic powder, stirring constantly until smooth and bubbly. Add evaporated milk and one cup cheddar cheese; stir until thickened.
Pour half of spaghetti noodle mixture into a greased 13"x9" casserole dish and pour the cheese mixture over top. Pour remaining noodle mixture into dish; top with remaining 2 cups cheddar cheese. Bake at 350° for 25-30 minutes. Serves 12.
Macaroni and Cheese
I love macaroni and cheese! I have found some great recipes for it lately and now this recipe will be added to the bunch! I got this recipe from this site. I have gotten some other great recipes from this site as well so be sure to check it out!
Ingredients:( I cut this in half)
2 cups shredded mild cheddar,
2 cups shredded colby jack blend,
1 cup medium (or sharp) cheddar,
2 cups shredded velveeta or the small box/8 oz of large box,
1 box elbow macaroni (or noodle of choice),
4 eggs,
3 cups whole milk,
1 cup heavy cream (1/2 pint),
1/2 stick of butter,
salt and pepper to taste
Preheat oven to 350 degrees, set out and spray w/ non-stick spray a 13x9 inch pan that is at least 3-4 inches deep (or use several smaller round pans to share with others or save for later)
Step 1: Boil noodles as directed on package until just undercooked, quick drain- rinse- shake, set aside for later
Step 2: Mix eggs, milk, cream and salt and pepper, whisk until well blended.
Step 3: In a bowl combine the three types of shredded cheese; 2 cups mild cheddar, 2 cups colby jack and 1 cup medium/sharp cheddar
and mix
Step 4: In a greased 9x13 inch pan (at least 3-4 inches deep) pour 1/2 of milk mixture in bottom of pan.
Step 5: Add a layer of noodles, salt and pepper
Step 6: Top noodles with cheese and mix cheese up a little w/ noodles
Step 7: Add slices of velveeta over shredded cheese
Step 8: Repeat steps 5-7 (noodles, cheese, cheese- salt and pepper)
Step 9: When both layers are complete, poke holes through the top layer and pour rest of milk mixture over the remaining noodles and cheese.
Step 10: Melt 1/2 stick of butter (or more!) and pour over the top of the dish. Salt and pepper.
Step 11: Cover tightly with foil and bake in oven for 45 minutes. Remove foil and cook for 5-10 more minutes more or until golden. Let stand for at least 10-15 minutes before serving.
Ingredients:( I cut this in half)
2 cups shredded mild cheddar,
2 cups shredded colby jack blend,
1 cup medium (or sharp) cheddar,
2 cups shredded velveeta or the small box/8 oz of large box,
1 box elbow macaroni (or noodle of choice),
4 eggs,
3 cups whole milk,
1 cup heavy cream (1/2 pint),
1/2 stick of butter,
salt and pepper to taste
Preheat oven to 350 degrees, set out and spray w/ non-stick spray a 13x9 inch pan that is at least 3-4 inches deep (or use several smaller round pans to share with others or save for later)
Step 1: Boil noodles as directed on package until just undercooked, quick drain- rinse- shake, set aside for later
Step 2: Mix eggs, milk, cream and salt and pepper, whisk until well blended.
Step 3: In a bowl combine the three types of shredded cheese; 2 cups mild cheddar, 2 cups colby jack and 1 cup medium/sharp cheddar
and mix
Step 4: In a greased 9x13 inch pan (at least 3-4 inches deep) pour 1/2 of milk mixture in bottom of pan.
Step 5: Add a layer of noodles, salt and pepper
Step 6: Top noodles with cheese and mix cheese up a little w/ noodles
Step 7: Add slices of velveeta over shredded cheese
Step 8: Repeat steps 5-7 (noodles, cheese, cheese- salt and pepper)
Step 9: When both layers are complete, poke holes through the top layer and pour rest of milk mixture over the remaining noodles and cheese.
Step 10: Melt 1/2 stick of butter (or more!) and pour over the top of the dish. Salt and pepper.
Step 11: Cover tightly with foil and bake in oven for 45 minutes. Remove foil and cook for 5-10 more minutes more or until golden. Let stand for at least 10-15 minutes before serving.
Monday, July 13, 2009
Baked Ziti
I have had a pretty busy summer. I have about 3 weeks left till I have to start getting stuff ready for school so I am trying to continue to rest up and get as much in as possible. I've got some new recipes to try out this week and I started with this one. I don't know if I'll get to the other recipes this week and this created a great amount of food!! That's ok because it was delicious! If I make this again I will definitely take half and freeze it!
Baked Ziti with Mascarpone
From: Lauren's Kitchen
1 lb ziti pasta
1 (26 oz) jar spaghetti sauce
1/2 lb ground beef
1 small onion, diced
3 cloves garlic, minced
8 oz mascarpone cheese
1 cup sour cream
1-2 cups Mozzarella cheese
1/4 cup Parmesan cheese
Cook pasta to al dente. Drain & set aside.
Meanwhile, brown meat with onion & garlic. Season with salt & pepper to taste. Add marinara sauce to the pan and simmer for about 10 minutes. Thin the sauce just a tad with about 1/8 cup water or chicken stock. Season the sauce with garlic & herbs, to taste.
In a large bowl, combine mascarpone cheese, sour cream, and cooked pasta.Layer the pasta, sauce and cheese in a large greased casserole dish as follows:
1/2 pasta
1/2 sauce
1/2 cheese
remaining pasta
remaining sauce
remaining cheese
Bake at 350 degrees F for 25 minutes. Remove from oven and top with Parmesan cheese and bake for an additional 5 minutes. Let sit for about 10 minutes before serving.
Baked Ziti with Mascarpone
From: Lauren's Kitchen
1 lb ziti pasta
1 (26 oz) jar spaghetti sauce
1/2 lb ground beef
1 small onion, diced
3 cloves garlic, minced
8 oz mascarpone cheese
1 cup sour cream
1-2 cups Mozzarella cheese
1/4 cup Parmesan cheese
Cook pasta to al dente. Drain & set aside.
Meanwhile, brown meat with onion & garlic. Season with salt & pepper to taste. Add marinara sauce to the pan and simmer for about 10 minutes. Thin the sauce just a tad with about 1/8 cup water or chicken stock. Season the sauce with garlic & herbs, to taste.
In a large bowl, combine mascarpone cheese, sour cream, and cooked pasta.Layer the pasta, sauce and cheese in a large greased casserole dish as follows:
1/2 pasta
1/2 sauce
1/2 cheese
remaining pasta
remaining sauce
remaining cheese
Bake at 350 degrees F for 25 minutes. Remove from oven and top with Parmesan cheese and bake for an additional 5 minutes. Let sit for about 10 minutes before serving.
Sunday, May 3, 2009
Macaroni and Cheese
Chad and I had some friends over recently for a cookout. I found this macaroni recipe and decided to try it out. It was such an easy recipe and required very few ingredients!! I will definitely be using this recipe from now on!
I found this recipe on this blog.INGREDIENTS
1 16 ounce box of pasta (cooked)
16 ounces Velveeta cheese, cut into small pieces
16 ounces Monterey jack cheese, shredded
1 stick (or more) Butter/margarine, separate into quarters, cut into small pieces
Milk (about a cup)
Salt and pepper (to your taste)
DIRECTIONS
In the bottom of a 9x13 casserole dish spread a quarter of your butter.
Layer down half your pasta, a quarter of butter pieces, salt and pepper, half the Monterey jack add half the Velveeta.
Repeat above step.
Top with the last quarter of your butter pieces and evenly pour milk over the top.
Bake on 325 for about an hour. It will be nice and bubbly and little brown in some spots.
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