From You got Served blog
Ingredients:
1 lb sweet or hot Italian sausage, casings removed
1 Tbs. olive oil
3 garlic cloves, minced
1 Tbs. tomato paste
1 (28 oz) can crushed tomatoes
3 Tbs. minced fresh basil
1/4 cup heavy cream
salt and pepper
2 (9oz) packages fresh cheese ravioli
1 cup shredded mozzarella cheese
Directions:
Adjust oven rack to middle position and heat oven to 475 degrees. Bring 4 quarts water to boil in large pot. Cook sausage in 12 inch nonstick skillet over medium-high heat, breaking meat up with wooden spoon until lightly browned and no longer pink, about 5 minutes. Drain meat and set aside. Add oil, garlic, and tomato paste to skillet and return to medium heat until fragrant, about 1 minute. Stir in tomatoes and reserved sausage and cook until slightly thickened, 8-10 minutes. Stir in basil and cream and continue to simmer until slightly thickened, about 2 minutes. Remove skillet from heat, cover, and set aside. Add 1 Tbs. salt and ravioli to boiling water and cook, stirring often, until tender. Drain ravioli and return to pot. Stir sauce into ravioli and season with salt and pepper to taste. Spread mixture into 13x9 inch baking dish and sprinkle evenly with mozzarella. Bake until cheese is melted and lightly browned, about 5 minutes. Serve.
Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts
Tuesday, March 30, 2010
Tuesday, January 19, 2010
Everyone's Favorite Stuffed Pasta Shells
Ingredients:
4 cups shredded mozzarella cheese
1 carton (15 oz.) Ricotta cheese
1 pkg. (10 oz.) frozen, chopped spinach, thawed and drained
1 pkg. jumbo pasta shells, cooked and drained
1 jar spaghetti sauce
Directions:
1. Preheat oven to 350 degrees.
2. Combine cheeses and spinach and stuff into shells.
3. Arrange on a greased baking sheet.
4. Pour spaghetti sauce over shells.
5. Cover and bake for 30 minutes or until heated through.
4 cups shredded mozzarella cheese
1 carton (15 oz.) Ricotta cheese
1 pkg. (10 oz.) frozen, chopped spinach, thawed and drained
1 pkg. jumbo pasta shells, cooked and drained
1 jar spaghetti sauce
Directions:
1. Preheat oven to 350 degrees.
2. Combine cheeses and spinach and stuff into shells.
3. Arrange on a greased baking sheet.
4. Pour spaghetti sauce over shells.
5. Cover and bake for 30 minutes or until heated through.
Ravioli with Balsamic Brown Butter
From Giada De Laurentis via Food Network. This was really yummy the first time I made it and then not as yummy when I made it for dinner group. Maybe because I pushed my luck by using some whole-wheat ravioli? I don't know, but it's quite good when done well! Also, we're not huge nut people, but really liked the addition of the toasted walnuts to this. It adds a ton.
Ingredients:
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
Directions:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. (I like mine soft, not firm.)
3. Drain ravioli onto a large serving platter.
4. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally.
5. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.
6. Let cool for about 1 minute.
7. Stir in the balsamic vinegar, salt, and pepper.
8. Transfer the ravioli to the saucepan with the balsamic brown butter.
9. Sprinkle walnuts and Parmesan over the top. Serve immediately.
Ingredients:
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash)
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan
Directions:
1. Bring a large pot of salted water to a boil over high heat.
2. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. (I like mine soft, not firm.)
3. Drain ravioli onto a large serving platter.
4. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally.
5. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat.
6. Let cool for about 1 minute.
7. Stir in the balsamic vinegar, salt, and pepper.
8. Transfer the ravioli to the saucepan with the balsamic brown butter.
9. Sprinkle walnuts and Parmesan over the top. Serve immediately.
Slow Cooker Italian Beef for Sandwiches
Originally from allrecipes.com
Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Directions:
1. Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).
5. Serve on crusty rolls with cheese, if desired.
Ingredients:
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Directions:
1. Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours.
4. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot).
5. Serve on crusty rolls with cheese, if desired.
Sunday, May 3, 2009
Penne Rosa
I love this recipe. I made it a little too spicy for you last week. Just adjust the amount of red pepper flakes to suit your family!
Ingredients
1 (1 lb) box penne pasta
1 lb boneless chicken breast
1 (8 ounce) box frozen chopped spinach (I used fresh spinach and chopped it up myself)
1 (14 1/2 ounce) can Italian style diced tomatoes (drained)
2 (16 ounce) jars alfredo sauce(I use 'light' alfredo sauce to cut a few calories)
1 (8 ounce) can tomato sauce
1 (8 ounce) container sliced mushrooms red pepper flakes
parmesan cheese (optional)
Directions
1 Fill a medium size pot with water and add red pepper flakes, bring to boil and penne noodles.
2 Cut chicken into pieces and cook thorougly. Set aside and keep warm.
3 Saute mushrooms.
4 Unthaw spinach and drain out all excess water.
5 In a large saucepan mix alfredo sauce, tomatoes, tomato sauce, mushrooms, spinach and more red pepper flakes (to taste). Simmer on low for 15-20 minute.
6 Drain pasta and place in a large serving bowl.
7 Add chicken to pasta and stir.
8 Add sauce and stir.
9 Serve immediately and sprinkle with parmesean cheese and additional red pepper flakes if desired.
Ingredients
1 (1 lb) box penne pasta
1 lb boneless chicken breast
1 (8 ounce) box frozen chopped spinach (I used fresh spinach and chopped it up myself)
1 (14 1/2 ounce) can Italian style diced tomatoes (drained)
2 (16 ounce) jars alfredo sauce(I use 'light' alfredo sauce to cut a few calories)
1 (8 ounce) can tomato sauce
1 (8 ounce) container sliced mushrooms red pepper flakes
parmesan cheese (optional)
Directions
1 Fill a medium size pot with water and add red pepper flakes, bring to boil and penne noodles.
2 Cut chicken into pieces and cook thorougly. Set aside and keep warm.
3 Saute mushrooms.
4 Unthaw spinach and drain out all excess water.
5 In a large saucepan mix alfredo sauce, tomatoes, tomato sauce, mushrooms, spinach and more red pepper flakes (to taste). Simmer on low for 15-20 minute.
6 Drain pasta and place in a large serving bowl.
7 Add chicken to pasta and stir.
8 Add sauce and stir.
9 Serve immediately and sprinkle with parmesean cheese and additional red pepper flakes if desired.
Lasagna
Lasagna
(Marie Gray)
1 pound lasagna noodles
1 pound ground beef
1 (26 oz.) jar spaghetti sauce (sometimes I make my own spaghetti sauce)
1 (15 oz.) container Ricotta cheese
½ cup grated parmesan cheese
2 eggs
4 cups shredded mozzarella cheese
**************************************
1. Bring about 8 cups water to a boil.
2. Cook ground beef, and drain fat.
3. Add spaghetti sauce to meat and cook several minutes to blend flavors. (can add ¼ tsp garlic powder if you wish)
4. While sauce is cooking, add noodles to water and boil according to directions on the package, stirring occasionally, especially the first few minutes. When done, drain and keep noodles in pot. Cover them with cold water. (this makes them easier to handle – not so hot)
5. In a bowl, combine ricotta, parmesan, and eggs.
6. Preheat oven to 350 degrees.
7. Spread ½ cup meat sauce in the bottom of a 9x13 baking dish.
8. Top with 4 noodles, ricotta mixture, sauce, and cheese. (repeat this 4 or 5 times until ingredients are gone, or dish is full)
9. Cover with foil and bake for 1 hour. (tent the foil so all the cheese doesn’t stick to it when it melts)
10. Cool at least 15 minutes before serving.
(Marie Gray)
1 pound lasagna noodles
1 pound ground beef
1 (26 oz.) jar spaghetti sauce (sometimes I make my own spaghetti sauce)
1 (15 oz.) container Ricotta cheese
½ cup grated parmesan cheese
2 eggs
4 cups shredded mozzarella cheese
**************************************
1. Bring about 8 cups water to a boil.
2. Cook ground beef, and drain fat.
3. Add spaghetti sauce to meat and cook several minutes to blend flavors. (can add ¼ tsp garlic powder if you wish)
4. While sauce is cooking, add noodles to water and boil according to directions on the package, stirring occasionally, especially the first few minutes. When done, drain and keep noodles in pot. Cover them with cold water. (this makes them easier to handle – not so hot)
5. In a bowl, combine ricotta, parmesan, and eggs.
6. Preheat oven to 350 degrees.
7. Spread ½ cup meat sauce in the bottom of a 9x13 baking dish.
8. Top with 4 noodles, ricotta mixture, sauce, and cheese. (repeat this 4 or 5 times until ingredients are gone, or dish is full)
9. Cover with foil and bake for 1 hour. (tent the foil so all the cheese doesn’t stick to it when it melts)
10. Cool at least 15 minutes before serving.
Monday, April 6, 2009
Slow Cooker Vegetable Minestrone
Ingredients:
4 cups vegetable or chicken broth
4 cups tomato juice
1 T dried basil leaves
1 tea salt
1/2 tea dried oregano leaves
1/4 tea pepper
1 cup sliced carrots
1 cup chopped celery
1/2 cup chopped onion
2 garlic cloves, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz.)
Directions:
1. In a 4- to 5-quart slow cooker, mix all ingredients except pasta.
2. Cover and cook on low for 7 to 8 hours or until vegetables are tender.
3. Stir in pasta.
4. Cover and cook on high for 15 to 20 minutes or until pasta is tender.
4 cups vegetable or chicken broth
4 cups tomato juice
1 T dried basil leaves
1 tea salt
1/2 tea dried oregano leaves
1/4 tea pepper
1 cup sliced carrots
1 cup chopped celery
1/2 cup chopped onion
2 garlic cloves, finely chopped
1 can (28 oz) diced tomatoes, undrained
1 1/2 cups uncooked rotini pasta (4 1/2 oz.)
Directions:
1. In a 4- to 5-quart slow cooker, mix all ingredients except pasta.
2. Cover and cook on low for 7 to 8 hours or until vegetables are tender.
3. Stir in pasta.
4. Cover and cook on high for 15 to 20 minutes or until pasta is tender.
Thursday, February 26, 2009
Macaroni Grill Rosemary Bread
1 Tbsp yeast
1 Tbsp sugar
1 cup warm water
2 1/2 cups flour
1 tsp salt
2 Tbsp rosemary
2 Tbsp butter
1. Place yeast, sugar, and water in large bowl or food processor and allow mixture to become bubbly.
2. Mix in 1 T butter, salt, and 2 cups of flour.
3. Add one tablespoon of the fresh chopped rosemary.
4. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.
5. Add more flour if necessary.
6. Oil a bowl, put dough in it and cover with a towel.
7. Let dough rise in a warm place for one hour until doubled.
8. Punch down dough and divide in half.
9. Let dough rest about 5 minutes.
10. Spray baking pan or cookie sheet with cooking spray.
11. Shape the dough into 2 small rounded oval loaves.
12. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.
13. Let loaves rise again until doubled, about 45 minutes.
14. Preheat oven to 327 degrees
15. Bake for 15 to 20 minutes, until lightly browned.
16. Carefully remove from oven, brush with remaining butter (and salt if desired).
Yields: 2 loves
Time: 2 hours 33 minutes
Amber's Italian Crock Pot Chicken
4 to 6 boneless, skinless chicken breasts
1 (10 3/4 ounce) can cream of chicken soup
1 (8-ounce) package cream cheese, softened
1 packet Good Season Italian dressing mix
Combine soup, cream cheese and dressing mix. Pour over chicken in crock pot and cook all day on low heat. Serve over noodles or rice.
Tuesday, February 3, 2009
Baked Macaroni and Cheese
Ingredients:
Kosher Salt
2 cups elbow macaroni
2 eggs, beaten
1 14 oz. can evaporated milk + 1/4 cup milk + 1/4 cup water (2 cups total)
1/2 cup margarine, melted
3 cups grated sharp cheddar
1 cup bread crumbs
1 teaspoon paprika
1/4 cup grated Parmesan (can use the fridge kind)
Directions:
1. Preaheat the oven to 350 degrees.
2. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
3. In a larger bowl, beat the eggs with the milk and 1/4 cup melted margarine.
4. Put half the macaroni into a greased 2-quart casserole dish and top with half the cheddar cheese. Repeat.
5. Pour the milk mixture over the macaroni and cheese.
6. In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni.
7. Bake until brown and bubbly, 40 to 45 minutes. Serve warm.
Kosher Salt
2 cups elbow macaroni
2 eggs, beaten
1 14 oz. can evaporated milk + 1/4 cup milk + 1/4 cup water (2 cups total)
1/2 cup margarine, melted
3 cups grated sharp cheddar
1 cup bread crumbs
1 teaspoon paprika
1/4 cup grated Parmesan (can use the fridge kind)
Directions:
1. Preaheat the oven to 350 degrees.
2. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
3. In a larger bowl, beat the eggs with the milk and 1/4 cup melted margarine.
4. Put half the macaroni into a greased 2-quart casserole dish and top with half the cheddar cheese. Repeat.
5. Pour the milk mixture over the macaroni and cheese.
6. In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni.
7. Bake until brown and bubbly, 40 to 45 minutes. Serve warm.
Chicken Florentine
Ingredients:
4 skinless, boneless chicken breast halves
1 T Italian dressing seasoning
1/4 c butter
1/2 c half-and-half (I used fat free)
3 t minced garlic
1/2 c grated Parmesan cheese
1 T lemon juice
1 big bag of fresh spinach (sauteed)
1 can cream of mushroom soup (I use half chicken, half mushroom - if you double the recipe you can also use cream of roasted garlic)
1 c shredded mozzarella cheese4 ounces fresh mushrooms, sliced (sauteed)
2/3 c bacon, crumbled
Instructions:
1. Preheat oven to 350 degrees.
2. Place the chicken breast halves on a baking sheet
3. Bake 20 to 30 minutes, until no longer pink and juices run clear.
4. Increase the oven temperature to 400 degrees.
5. Melt the butter in a medium saucepan over medium heat.
6. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
7. Arrange the spinach over the bottom of a 9x13 inch baking dish.
8. Cover the spinach with the mushrooms.
9. Pour half the mixture from the saucepan over the mushrooms.
10. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture.
11. Sprinkle with bacon bits, and top with mozzarella cheese.
12. Bake 20 to 25 minutes in the 400 degree oven, until bubbly and lightly browned.
13. Serve over pasta.
4 skinless, boneless chicken breast halves
1 T Italian dressing seasoning
1/4 c butter
1/2 c half-and-half (I used fat free)
3 t minced garlic
1/2 c grated Parmesan cheese
1 T lemon juice
1 big bag of fresh spinach (sauteed)
1 can cream of mushroom soup (I use half chicken, half mushroom - if you double the recipe you can also use cream of roasted garlic)
1 c shredded mozzarella cheese4 ounces fresh mushrooms, sliced (sauteed)
2/3 c bacon, crumbled
Instructions:
1. Preheat oven to 350 degrees.
2. Place the chicken breast halves on a baking sheet
3. Bake 20 to 30 minutes, until no longer pink and juices run clear.
4. Increase the oven temperature to 400 degrees.
5. Melt the butter in a medium saucepan over medium heat.
6. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
7. Arrange the spinach over the bottom of a 9x13 inch baking dish.
8. Cover the spinach with the mushrooms.
9. Pour half the mixture from the saucepan over the mushrooms.
10. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture.
11. Sprinkle with bacon bits, and top with mozzarella cheese.
12. Bake 20 to 25 minutes in the 400 degree oven, until bubbly and lightly browned.
13. Serve over pasta.
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