Lazy Ravioli Lasagna

Lazy lasagna
Ingredients 
Your favorite ravioli or pierogi 
Your favorite tomato sauce 
4 cups of your favorite shredded cheese
Directions 
Just like lasagna start doing layers sauce, pasta, cheese and repeat till all done. Bake at 350° for 35 min or until the pasta is done and sauce is bubbling and cheese is melted.

Picture and Recipe courtesy of Yanni Hurt  

Read more »

lasagna

2 containers (15 ounces each) ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese, divided
2 eggs
1 teaspoon Garlic Powder
1 teaspoon Italian Seasoning
1 teaspoon Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon Black Pepper, Ground
1 jar (26 ounces) marinara or other pasta sauce
1/2 cup water
9 uncooked lasagna noodles
1/4 cup grated Parmesan cheese

Directions

15 mins
Prep time
1 hr 
Cook time

Preheat oven to 350°F. 

Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, eggs, garlic powder, Italian seasoning, parsley, salt and pepper in large bowl until well blended. 

Pour marinara sauce into medium bowl. Pour water into empty jar; cover and shake well. Add to marinara sauce; mix well.
Spread about 1 cup of the sauce on the bottom of 13x9-inch baking dish. 

Top with 3 of the lasagna noodles. Spread 1/2 of the cheese mixture over noodles. Repeat sauce, noodles and cheese layer once. 

Top with remaining noodles and sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. 

Cover with foil.


Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with additional marinara sauce, if desired.

Cooking tip

Substitution Tip: Prepare as directed, using 1 tablespoon  Crushed Garlic made from Fresh Garlic in place of the Garlic Powder.

Make Ahead:   Prepare lasagna a day ahead as directed up to Step 2. Refrigerate until ready to bake.  Remove from refrigerator. Let stand at room temperature while preheating oven.  Bake as directed.

Read more »

Easy Pasta Dinner recipe

 ½ cup · uncooked  macaroni of your choice
1 ½ pound · ground beef
1 teaspoon · garlic powder
1 · (8 ounce) can tomato sauce
1 cup · stewed, diced tomatoes
1 · (15 ounce) can whole kernel corn, drained
1 · salt & pepper to taste · chopped, onion throw it all together in a pot and cook it on medium (or medium high) until the pasta is tender

Read more »

Crock Pot Creamy Chicken

Crock Pot Creamy Greek Chicken


recipe and photos submitted by Dawn Pitner Davis 


Ingredients


3 lbs skinless boneless chicken breasts


12 oz Greek Vinaigrette Salad Dressing (I used 

Wishbone)

8 oz Chives and Onion Cream Cheese (I used 

Philadelphia brand)

6 oz crumbled Feta cheese (I used Athenos)

¼ cup Kalamata olives (mine were already halved, 

so 

if you buy whole I would cut them as you like)

Instructions

Place chicken breasts in crock pot and pour 

vinaigrette over them. Cook on Low 5 hours.

Shred chicken (either in the pot or you can remove it 

and place it back in). Add Cream Cheese, feta 

cheese 

and Kalamata olives. Stir well and cook on low 1 

hour. Stir again and serve hot. I served mine with 

pasta.

Read more »

Cheese Ravioli

Ravioli Dough:
 2 cups all-purpose flour
 1 pinch salt
 1 teaspoon olive oil
 2 eggs
 1 1/2 tablespoons water

Ravioli Filling:
 1 (8 ounce) container ricotta cheese
 1 (4 ounce) package cream cheese, softened
 1/2 cup shredded mozzarella cheese
 1/2 cup provolone cheese, shredded

1 1/2 teaspoons dried parsley

• 1 egg
• 1 teaspoon water
• Bring pot of water to rolling boil, boil on high until al dente
•   

Read more »

Spaghetti with Clams and Shrimp

INGREDIENTS

1. 1/4 cup dry white wine
2. 2 dozen mussels, scrubbed
3. 2 dozen littleneck clams, scrubbed
4. 3 tablespoons extra-virgin olive oil
5. 8 garlic cloves, minced
6. 1/2 teaspoon crushed red pepper
7. 1 1/2 pints cherry tomatoes (1 1/2 pounds), halved
8. 1 pound spaghetti
9. 3/4 pound medium shrimp—shelled, deveined and halved crosswise
10. Salt and freshly ground black pepper
11. 2 tablespoons chopped parsley

1.  Bring the wine to a boil in a medium saucepan. Add the Clams, cover and cook over high heat until they open, about 2 minutes. Using tongs, transfer the mussels to a bowl. Add the clams to the saucepan, cover and cook until they start to open. Transfer them to the bowl with the mussels. Pour the cooking liquid into a small glass measure, leaving behind any grit. Shell the mussels and clams and return them to the bowl.
2.  Heat the olive oil in a medium saucepan. Add the garlic and cook over low heat until golden, about 3 minutes. Add the red pepper and half of the cherry tomatoes and cook over moderate heat, crushing the tomatoes with a wooden spoon, until the juices thicken, about 4 minutes. Add the reserved shellfish cooking liquid and simmer over moderate heat until slightly reduced, about 3 minutes.
3.  Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Meanwhile, bring the sauce to a simmer over moderate heat. Add the shrimp and cook for 1 minute. Add the remaining cherry tomatoes and the reserved mussels and clams and simmer briefly to heat through.
4.  Drain the spaghetti and return it to the pot. Add the seafood sauce and toss to coat. Season with salt and black pepper and transfer to a warmed bowl. Sprinkle with the parsley and serve at once.

Read more »

Benny's Carnivorous, meat-lover's Spaghetti Sauce.

2 lbs Ground Chuck

1.5 lbs Ground Pork

1.5 lbs Italian Sausage Meat

4 big cans of Tomato 

3 cups Tomato Sauce

2 cups Tomato Puree

Red Wine

2 Zucchinis

6 Small Carrots

2 cups Celery

3 big Onions

2 cups Dried Mushrooms (Powdered in coffee grinder)

Garlic

Beef stock concentrate

Herbs and Spices to taste.

Sriracha

 Add all ingredients and cook over low heat until almost done then bake on low temp for approx 3 hours. Can also be adapted for slow cooker/Crockpot.

Read more »

Baked Ziti

Mom's Easy Baked Ziti

 

Print

Cook time

30 mins

Total time

30 mins

 

Author:Divas Can Cook

Serves:10

Ingredients

• 1 lb. ziti noodles, prepared ( a little under al dente.)
• 1 lb. ground breakfast sausage (I used Jennie' O turkey)
• ½ cup pepperoni, diced (I used turkey)
• 3 oz Italian sausage, diced (I used Archer Farms Italian chicken sausage)
• ½ cup onions, diced
• 3 garlic cloves, minced
• 1 Tablespoon Italian seasoning
• 14.5 oz can basil, garlic & oregano diced tomatoes ( I used Hunts)
• 12.5 oz homestyle Marinara sauce (I used Mezzetta Napa Valley Bistro)
• 12.5 oz Three Cheese Spaghetti sauce (I used Bertolli)
• 1 egg
• ½ cup ricotta cheese
• ½ cup cottage cheese
• 3 cups Italian cheese blend, shredded, divided (I used Sarengto's 6 cheese Italian which is smoked Parmesan, mozzarella, asiago, fontina, Romano & Provolone)
• 1 cup mixed cheddar cheeses, shredded ( I used Kraft's Triple Cheddar blend)
• 3 oz smoked gouda cheese, sliced thin
• Fresh basil, chopped

Instructions

1. Preheat oven to 375 F.
2. Prepare the ziti according to package, except cook it a little under al dente.
3. Rinse with cold water to cool noodles, drain and set aside.
4. In a large deep skillet, brown the meat over medium heat.
5. Add onions, garlic, and Italian seasoning and cook until onions are slightly tender.
6. Drain the fat and return to heat
7. Stir in the diced tomatoes, marinara sauce and spaghetti sauce.
8. Reserve a cup of meat sauce for later use.
9. Bring sauce mixture to a light boil, reduce heat, cover and simmer for about 20 minutes.
10. In large bowl stir together beaten egg, ricotta cheese, cottage cheese, 1-2 tablespoons fresh basil and 1½ cups of Italian blend cheese.
11. Toss in the noodles and stir gently until noodles are coated.
12. Add in the reserved cup of cooled meat sauce.
13. In a 9x13 casserole dish spread out a thin layer of meat sauce.
14. Top with half of the noodle mixture.
15. Next layer on half of the meat mixture.
16. Sprinkle with the mixed cheddar cheeses and then lay on the slices of smoked gouda.
17. Top with the remaining noodle mixture and remaining meat sauce .
18. Top with remaining Italian cheese blend.
19. Bakefor 25-30 minutes or until cheese is melted and bubbly!
20. Garnish with lots of chopped fresh basil.
21. Let baked ziti sit before serving.
22. Enjoy

####################################################
This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.

###################################################
Read Morehttp://divascancook.com/easy-baked-ziti-recipe-italian-sausage/

Read more »

Chicken Marsala Pasta

pinterest

CHICKEN MARSALA PASTArecipe from: What’s Cookin, Chicago?

Makes: 4-6 servings 

2 large boneless, skinless chicken breasts; cut into bite sized piece
10-12 ounces sliced mushrooms
1 small onion, diced
3 cloves garlic, minced
3/4 cup Marsala cooking wine
1/2 cup chicken broth
1/2 cup heavy cream
1 pound dry pasta + water for cooking (I used penne, rigatoni is also good)
1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
salt and pepper to taste
minced, chopped fresh parsley for garnishes

Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done. Boil water and cook pasta according to the directions.

Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened.

Drain pasta and reserve 1/2 cup cooking water. Return the pasta  to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed.

Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley. 

Enjoy!

Read more »

CopyCat Cheesecake Factory Shrimp Scampi

TOTAL TIME
44mins
PREP 15 mins
COOK 29 mins
This recipe is a decent clone of my favorite Shrimp Scampi meal.Skip to Next Recipe INGREDIENTS
Nutrition
SERVINGS 4 UNITS US
1 -2 lb fresh shrimp, cleaned and deveined, and butterflied
1 lb angel hair pasta
1 diced tomato
6 -8 whole garlic cloves
1 shallot, diced
1 pint heavy cream
1 cup dry white wine
olive oil
5 -7 leaves fresh basil
2 tablespoons parmesan cheese, finely grated
parsley
For the shrimp

milk
2 tablespoons parmesan cheese, finely grated
1⁄2 cup all-purpose flour
1⁄4 teaspoon salt
1⁄2 teaspoon fresh ground black pepper
1⁄4 teaspoon cayenne pepper
DIRECTIONS

Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
In a separate pot, bring water to simmer. (for pasta later).
Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
Bring pasta pot to a boil and add angel hair and cook.
To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley
To see more like this please visit
food.com

Read more »

Roasted Jalapeño and Pancetta Four-Cheese Macaroni

By Brad Brozynski

Servings: 8 to 10

INGREDIENTS:

3 fresh jalapeño chiles
8 ounces pancetta, diced
5 tablespoons butter, divided
1/2 yellow onion, diced
4 1/2 cups heavy whipping cream
3 tablespoons flour
5 cups (20 ounces) Wisconsin aged cheddar cheese, shredded
3 cups (12 ounces) Wisconsin 3-pepper colby-jack or pepper jack cheese, shredded
2 cups (8 ounces) Wisconsin smoked gouda cheese, shredded
3/4 cup (3 ounces) Wisconsin fontina cheese, shredded
1 pound elbow pasta
1/2 cup dry bread crumbs

COOKING DIRECTIONS:

Preheat oven to 400°F.

Place jalapeños on baking sheet and roast about 20 minutes (until charred). Remove and place in resealable plastic bag for 10-15 minutes. Remove peppers from bag, slice in half; remove half of seeds and dice.

Fry pancetta in sauté pan until crispy. Remove from pan and drain on paper towel; set aside.

In sauté pan, melt 1 tablespoon butter and add diced onions. Cook over low heat until caramelized; remove from pan and set aside.

Place heavy whipping cream in saucepan and warm on low heat.

Melt 3 tablespoons butter in large sauté pan. Add flour and cook 2-3 minutes, stirring constantly.

Gradually whisk in warmed heavy whipping cream. Cook, stirring often, 8-10 minutes or until mixture is thickened and smooth.

Reduce heat to low. Reserve 1 cup aged cheddar. Add remaining cheddar and other cheeses to pan and stir to incorporate.

Once all cheese is melted and incorporated, add reserved pancetta, onions and jalapeños; keep warm.

Cook pasta according to package directions in salted boiling water until "al dente." Drain pasta, return to pan and stir in cheese sauce.

Pour mixture into buttered 10 x 15-inch baking dish and sprinkle with reserved aged cheddar.

Melt remaining 1 tablespoon butter. In small bowl, combine melted butter and bread crumbs; sprinkle mixture over top of macaroni. Bake 20-25 minutes at 400°F or until golden brown.

For more see:

wisconsin cheese food service

Read more »

Ricotta Gnocchi

Make Fresh Ricotta Gnocchi in Less Time Than it Takes to Cook Dried Pasta

Mar 18, 2015 11:30AM

J. Kenji López-Alt MANAGING CULINARY DIRECTOR

About This Recipe

YIELD:	Serves 3 to 4
ACTIVE TIME:	30 minutes
TOTAL TIME:	30 minutes
THIS RECIPE APPEARS IN:	Make Fresh Ricotta Gnocchi in Less Time Than it Takes to Cook Dried Pasta
RATED:

Ingredients

• 12 ounces best quality ricotta cheese (about 1 1/2 cups, see note above)
• 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
• 4 to 6 ounces all-purpose flour (about 1 cup)
• 1 whole egg plus 1 egg yolk
• Kosher salt and freshly ground black pepper
• Semolina flour, for dusting
• 2 cups your favorite marinara sauce, such as Slow-Cooked Red Sauce
• Extra-virgin olive oil
• Minced fresh herbs such as basil, parsley, or chives

Procedures

1. 1
   
   Line a large plate with three layers of paper towels or a clean dish towel. Transfer ricotta directly to paper towels and spread with a rubber spatula. Place another triple layer of paper towels or a clean dish towel on top and press down firmly with the palms of your hands to blot excess moisture. Peel off upper paper towels.
2. 2
   
   Place a large bowl on a scale and zero the scale. Scrape ricotta into bowl to weigh. Remove excess ricotta to leave exactly 8 ounces. Reserve excess ricotta for another use. Add Parmesan, 3 1/2 ounces of flour, whole egg, and egg yolk to bowl. Season with salt and pepper. Combine mixture with a rubber spatula. It should be sticky but not loose. Add flour a tablespoon at a time if it is still very moist after kneading with the spatula for 1 minute.
3. 3
   
   Transfer dough to a lightly floured work surface and dust the top with flour. Flatten into a 4- to 6-inch disk and cut into quarters using a bench scraper. Working one piece at a time, roll dough into a log about 6 inches long, dusting with flour as necessary. Split log in half and roll each half into a log about 12 inches long and 3/4-inch wide. You should end up with 8 logs.
4. 4
   
   Using your bench scraper, cut each log into 8 to 10 gnocchi. Transfer to a parchment-lined baking sheet dusted in semolina flour. Shake to lightly coat gnocchi and prevent sticking. At this point, gnocchi can be frozen. Transfer baking sheet to freezer until gnocchi are completely frozen, about 30 minutes. Transfer gnocchi to a zipper-lock freezer bag and freeze for up to 2 months. Cook directly from frozen, adding a few minutes to cooking time.
5. 5
   
   To cook, bring a large pot of salted water to a boil. Heat sauce in a separate saucepan until hot but not simmering. Add gnocchi to pot, stir gently, and cook until gnocchi float for 30 seconds, about 3 minutes total. Drain gnocchi, reserving 1/2 cup of pasta cooking water. Add gnocchi and 1/4 cup of cooking water to pot with sauce and bring to a hard boil, stirring gently. Add more pasta water to thin sauce to desired consistency. Season to taste with salt and pepper.
6. 6
   Stir in a big drizzle of olive oil and a handful of chopped fresh herbs. Transfer to a large serving plate. Sprinkle with more herbs and Parmesan cheese. Drizzle with more olive oil. Serve immediately.
7. Thanks to our friends at serious eats. 

Read more »

Beef Daube Provencal

Beef Daube Provencal
2 teaspoons olive oil 
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes 
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup lower-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Preheat oven to 300

Read more »

Fagoli

1 lb ground beef
1 small onion diced
2 celery stalks chopped
3 carrots chopped
1 can of beef broth
1 can of crushed tomatoes (diced will also work if like larger chunks) (15oz)
2 cans of tomato sauce (8 oz)
1 can of red kidney beans (with juice)
1 can of white kidney beans (1.5oz with juice)
1 can of drained corn
1 tbs white vinegar
1 tbs minced garlic
1/2 tsp thyme
1/2 tsp basil
1 tsp oregano
Salt & pepper
1/2 box of ditali pasta
- brown beef then drain, add onions, celery, carrots and sauté for 10 minutes
- add all the ingredients expect pasta and cook low for hour an half (I put in slow cooker for 5 hours give or take not a big deal)

l- cook pasta separately Al dente and drain an add to soup, at this time I will check to see how thick it is and I will usually add aittle of the pastas starchy water so don't toss!

Read more »

Crock Pot Lasagna Soup

Crock Pot Lasagna Soup

1 lb ground beef
3 cups of beef broth
4-5 cloves of garlic, minced
1 tbsp dried parsley
1 tbsp dried basil
1/2 cup chopped onion
1 – 28 oz can of diced tomatoes
1 – 6 oz can of tomato paste
1 cup V8 vegetable juice
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
1 cup of water
shredded cheese
1. Put tomatoes, broth, V8, salt/pepper. parsley, basil and tomato paste in crockpot.

2. Brown ground beef, garlic, and onion in a frying pan. Transfer to crock pot. Stir to combine ingredients.

3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. 30 minutes before cook time is finished, add in the 1 cup of water and shell pasta. Stir to combine. Put lid back on and continue cooking for 30 minutes, or until pasta is cooked.

5. Top bowls of soup with shredded cheese, and enjoy!

Read more »

CREAMY SHRIMP & MUSHROOM PASTA! like emot                                                  This pasta has the best texture I've ever had! MUST TRY!

INGREDIENTS:
2 tablespoons olive oil
1 pound fresh shrimp (10 big shrimp or 20 small shrimp) without shells, deveined
3 garlic cloves
dried basil
crushed red pepper flakes
paprika
8 oz mushrooms, thinly sliced
1 cup half and half
1/2 cup Parmesan cheese, shredded
3/4 cup Mozzarella cheese, shredded
cooked pasta water
8 oz fettuccine pasta (for gluten free version, use Tinkyada gluten free brown rice pasta)

DIRECTIONS:
1. Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp, cook on one side for about 1 minute until pink on one side, on medium-high heat. Flip the shrimp to the other side, sprinkle the top of cooked side of shrimp with dry basil, paprika, and salt, cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little under cooked - it's OK because you will continue cooking it in the sauce.

2. To the same skillet add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.

3. To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half and half and all of the cheese - bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.

4. Cook pasta according to package instructions. Reserve some of pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well, season with more salt and add more crushed red pepper flakes and basil, if desired.

5. If the cream sauce is too thick and you want it creamier - add some pasta water in small amounts until you reach desired consistency.

Read more »