Tag: RECIPES~PASTA

MEAT LASAGNA & CHICAGO METALLIC’S 3-ROW LASGANA PAN

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced sweet onion

2 cloves garlic, crushed

2 cans diced tomatoes with garlic, oregano and basil

1 (6.5 ounce) cans canned tomato sauce

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles(I like the Barilla no cook)

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

  • In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
  • Stir in crushed tomatoes (juice included) and tomato sauce.
  • Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
  • Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
  • In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  • Preheat oven to 375 degrees.
  •  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
  • Arrange 6 noodles lengthwise over meat sauce.
  • Spread with one half of the ricotta cheese mixture.
  • Top with a third of mozzarella cheese slices.
  • Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
  • Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  • Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  • Bake in preheated oven for 25 minutes.
  • Remove foil, and bake an additional 25 minutes.
  • Cool for 15 minutes before serving.

My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can’t wait to try it on some banana bread and meatloafs.

CHICKEN CACCIATORE – THE EASY WAY

CHICKEN CACCIATORE

4 boneless, skinless chicken breasts

1/4 cup flour

1/2 teaspoon sea salt

1/4 teaspoon white pepper

4 tablespoons light olive oil

4 tablespoons butter

1 bunch green onions, chopped

2 teaspoons minced jar garlic

1 cup white Zinfandel wine

1 cup chicken broth

3 tablespoons Classico spicy tomato pesto*

1 teaspoon dried thyme

1 teaspoon basil

1 teaspoon marjoram

*if this is not available use 1 can Contadina Italian tomato paste

Dissolve the tomato paste into the wine and chicken broth. Sift together the flour, salt and pepper. Dredge the chicken breasts in the flour mixture. Heat the butter and oil in a large skillet over a medium-high heat. Brown chicken, turning regularly until browned on both sides, for 5-10 minutes. Add the onion and garlic while browning the chicken. Add the remaining ingredients. Simmer, stirring occasionally until chicken is cooked through and sauce is thickened. Serve over prepared pasta**.

**I prepare the pasta in chicken broth for added flavor.

STUFFED SHELLS

STUFFED SHELLS adapted from Weight Watchers
15 large shells, cooked and drained**
1 pound lean ground beef
1 1/2 teaspoon Pampered Chef Italian seasoning
1 medium onion, chopped
8 ounces tomato sauce
1/2 cup water
1 teaspoon beef bouillon granules
3 cloves garlic, minced
2 tablespoons Classico tomato pesto
1 cup shredded cheese

  • Brown meat and onion, Drain.
  • Whisk together tomato sauce, water, bouillon, garlic, pesto and seasoning.
  • Stir 1/2 cup of tomato sauce mixture and 1/2 cup of cheese into beef mixture.
  • Stuff shells with meat mixture.
  • Pour 1/2 of remaining sauce on bottom of the baking dish.
  • Put shells on top of sauce.
  • Pour remaining sauce over shells.
  • Top with remaining cheese.
  • Bake at 350 degrees for 30 minutes.

**If you prefer the shells and beef mixture can be tossed and cooked as a casserole. When I do this I use the smaller shells, but same proportions.