Baked Ziti
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted. serves 10
Do you have a great baked pasta recipe?
I like the Twirled pasta but you can use whatever kind you like.
A box of pasta.
Newman's Own sun dried tomato sauce
can of diced tomatoes
pound of chicken tenders
steamed broccoli
velveeta
mozzarella cheese
Boil Pasta.
Heat oven to 400.
In your glass baking dish, cube up chicken, season to liking....i love the Mrs. Dash table blend.....two scoops of butter and about 1/4 of you sauce, mix all together and bake till chicken is done.
Now when you noodles are done, drain.
Cut up small pieces of Velveeta and add to your noodles in your pot and they will slowly start to melt.....add the rest of your sauce and broccoli and dump the chicken that you baked into your pot, stir all together......pour back in your baking pan, cover with moz. cheese, bake about 10 minutes..........done. so good.
Baked Penne
Ingredients:
2 CupsPenne Pasta
Olive Oil
4 Cloves Garlic
2 Red/Green/Yellow Peppers (whatever you like)
2 Medium White Onions
2 Lbs Chicken Breast
8 oz. Flour
8 oz. Butter
1 Qt. Chicken Stock
Parmesean Cheese
Panko Bread Crumbs (or any bread crumb of your choice)
1. Cook the penne pasta. Drain, toss in olive oil then set aside
2. Julienne the onions and peppers. Mince the garlic.
3. Trim chicken of fat, and cut into 1/2 to 1 inch thick strips
4. In a sauce pot over medium heat, melt butter.
5. Once melted, add flour into pot and stir with wooden spoon to make a roux. Once the butter and flour has been combined, and chicken stock. Stir with a whisk while pouring liquid to avoid clumping of the roux. Bring this to a boil over medium heat. The sauce will thicken as the temperature rises.
6. In a large saute pan over medium heat brown the chicken for 2-3 minutes then add peppers and onions.
7. When the peppers become soft add garlic and cook for another minute or so (do not brown the garlic!)
8. By this time your chicken should be cooked (check to make sure, if not, turn heat to low and continue cooking)
9. Add the cooked pasta to the saute pan with the chicken and veg, toss to coat. Add your thickened chicken veloute (the sauce we made), toss to coat.
10. Pour into individual serving dishes or a casserole pan. Cover with parmesean/mozzarella whatever you like and bread crumbs. Brown under a broiler until, well, browned.
Yes!
You'll need:
Penne Pasta
Ragu (2 jars is best...)
1 can diced tomatoes
1 or 2 bags shredded mozzarella
1 package cream cheese
1 tub Ricotta cheese
Dried italian herbs (basil, oregano)
Chopped garlic
Browned hamburger, browned with some diced onion ***OPTIONAL
FRESH basil leaves ***OPTIONAL
K, what you are going to do is:
1) Boil Pasta to al dente
2) Toss pasta with ALL of the sauce and the can of tomatoes. Add in some extra dried herbs and a little garlic. I also add in 1 tsp. sugar. Toss together. It'll be saucy. That is what you want.
Add hamburger if you want.
3) In another bowl, mix SOFTENED cream cheese with the ricotta cheese. Add in dried basil. Mix to combine.
4) Put 1/2 of the pasta into a deep baking dish.
5) Put ALL of the ricotta mixture on top of that pasta.
6) Put a layer of shredded mozzarella.
7) Put the rest of the pasta on top and cover all of the ricotta.
8) Top with the rest of the mozzarella.
9) COVER with tin foil or lid.
10) BAKE in 350 oven for 45 mins.
11) Remove foil and bake additional 10 mins.
12) After you remove from oven, top whole dish with lots of fresh torn basil leaves and parmesan cheese, if you have it.
13) Let rest 10 mins before serving.
Jerry’s Custard-Style Macaroni %26amp; Cheese
1 (16 oz.) pkg. elbow macaroni noodles, cooked according to package directions, hot
1 cup (2 sticks) butter
2 (8 oz) pkgs. shredded sharp Cheddar cheese
4 large eggs, lightly beaten
2 (12 oz) cans evaporated milk
½ tsp. kosher salt
¼ tsp. ground black pepper
1 (8 oz) block mild Cheddar cheese, thinly sliced
PREHEAT oven to 375ºF. Light grease a 13”x9” baking dish; set aside
IN A LARGE BOWL, combine hot macaroni, butter and shredded cheese, stirring until cheese is melted. Spoon mixture into prepared baking dish.
IN A MEDIUM BOWL, combine eggs, milk, salt, and pepper. Pour over macaroni, stirring to combine.
COVER macaroni with sliced cheese.
BAKE for 1 hour or until cheese is lightly browned.
--Taste of the South, Oct./Nov. 2008
Yeah! Throw it all together! I just did this about 2 weeks ago. I had penne pasta, ragu and mozzerella cheese in the house so I threw it all together in a 13x9x2 glass casserole dish (which makes no difference btw...) cooked it on 325 until the cheese melted. I did add seasonings, but I couldn't even tell you which ones, I ';winged'; it. So, yeah go ahead and experiment...my family liked it...served it with garlic bread...I didn't even have salad in that day! lol...
I make a sausage pizza casserole. Make up your pasta until al dente. put your pasta and yoursauce together. then add cooked sausage. Now you can add other vegetables or meats. I have also make with mushroom, green pepper, pepperoni, so it's very versatile. put into a casserole dish, and place in the overn at about 350. after aboug 20 min, load on your cheese. it will take about 5 to start to melt. once it starts to melt, i turn on the broiler, on high, and broil for a few minutes. to get the cheese nice and bubbly, and adds a nice color as well
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