This is so easy and is one of my go to dishes. I always have one of these hanging out in the freezer for days when i don't feel like cooking.
You will need a 9 1/2" W X 18" L X 2 to 3" D, Glass Baking dish.
1 Jar of your favorite spaghetti sauce (homemade preferred)
4 Italian sausages (Remove casing)
1 Box of Ziti Pasta or Mostaccioli (your favorite brand)
12 Oz. Ricotta Whole Milk Cheese
1 Large Bag Shredded whole milk Mozzarella Cheese
1/2 Cup Parmesan Cheese grated (not the stuff in the green can)
Ladle a small amount of sauce into baking dish and coat the bottom and sides
Fry sausage in a frying pan break it apart to look like hamburger meat. Then drain on a paper towel
Bring water to a Boil adding kosher salt 2 table spoons and olive oil a nice drizzle
Add pasta to boiling water following box directions
Drain Pasta then return it to hot pot.
Add 1 cup of sauce
Add the drained sausage
Add the 12 oz. of ricotta cheese
Combine slowly using a wooden spoon until well mixed
Place the mixture into the sauced baking dish
Pressing it evenly into dish
Grate the 1/2 cup of Parmesan cheese over the top of mixture evenly
Top with handfuls of the shredded mozzarella cheese covering the top evenly
Bake at 350 degrees until the cheese on top is completely melted and the edges are turning slightly brown about 25 to 30 minutes.
When I prepare this to freeze it. I don't cook it until I am going to serve it. I cover it with 2 layers of tin foil and after it is cool enough place it in the freezer. It will keep nicely for up to four weeks. Then just thaw and bake.
Mangi!
Showing posts with label Pasta Dish. Show all posts
Showing posts with label Pasta Dish. Show all posts
Wednesday, July 14, 2010
Tuesday, May 11, 2010
Summer Pasta
I love this dish because it is so easy and looks so pretty. This is a great hot summer nights meal. It takes no time at all to prepare and it tastes wonderful.
1 ea.Box of Rotini Pasta
1 Ea. Red Bell Pepper Cut into long thin slices
1 Ea. Yellow Bell Pepper Cut into long thin slices
1 Ea. Orange bell pepper Cut into long thing slices
1 Small Sweet Onion Cut into long thin slices
6 to 8 Cloves of garlic Chopped small
Kosher Salt to taste
Freshly Cracked Pepper to taste
1 Cup Extra Virgin Olive Oil
2 Tab. Butter
1 Tea. Red Pepper Flakes Optional (If you like a little heat this is great)
1 Cup grated Parmesan Cheese (not that stuff in the green can!)
3 Tab. Basil sliced thinly
Boil Pasta to box directions
In a large frying pan add on medium high heat
1/4 Cup Extra Virgin Olive Oil
1 Tab. Butter
Add the onion saute until it is soft
Add the garlic saute until it changes color
Add all three Peppers saute until they are just a little soft (you want them to still have some crunch)
Add salt and Pepper to taste
Add the remaining butter and Olive Oil
Add the Red Pepper Flakes
Lower heat to the lowest setting
When the Pasta is done drain then add to the frying pan
Toss the pasta until it is well coated
Add 1/2 Cup of the grated Parmesan toss it threw the mixture
Place onto your serving dish
Ad a pinch of Salt and a few turns of the Cracked Pepper
Sprinkle the remaining Parmesan cheese on top
Top with the finely sliced basil and serve.
Add a nice glass of Pinot Grigio and you have the perfect summer supper. Enjoy!
1 ea.Box of Rotini Pasta
1 Ea. Red Bell Pepper Cut into long thin slices
1 Ea. Yellow Bell Pepper Cut into long thin slices
1 Ea. Orange bell pepper Cut into long thing slices
1 Small Sweet Onion Cut into long thin slices
6 to 8 Cloves of garlic Chopped small
Kosher Salt to taste
Freshly Cracked Pepper to taste
1 Cup Extra Virgin Olive Oil
2 Tab. Butter
1 Tea. Red Pepper Flakes Optional (If you like a little heat this is great)
1 Cup grated Parmesan Cheese (not that stuff in the green can!)
3 Tab. Basil sliced thinly
Boil Pasta to box directions
In a large frying pan add on medium high heat
1/4 Cup Extra Virgin Olive Oil
1 Tab. Butter
Add the onion saute until it is soft
Add the garlic saute until it changes color
Add all three Peppers saute until they are just a little soft (you want them to still have some crunch)
Add salt and Pepper to taste
Add the remaining butter and Olive Oil
Add the Red Pepper Flakes
Lower heat to the lowest setting
When the Pasta is done drain then add to the frying pan
Toss the pasta until it is well coated
Add 1/2 Cup of the grated Parmesan toss it threw the mixture
Place onto your serving dish
Ad a pinch of Salt and a few turns of the Cracked Pepper
Sprinkle the remaining Parmesan cheese on top
Top with the finely sliced basil and serve.
Add a nice glass of Pinot Grigio and you have the perfect summer supper. Enjoy!
Thursday, March 11, 2010
Pasta and Peas
This is a great dish that is fast and easy to make it tastes delicious and looks like it was much harder to make than it actually was. It makes a great presentation. This dish will feed four easily.
1 Pound of Rotini Pasta, cook to the box directions
While your pasta water is coming to a boil assemble the sauce.
5 Cloves of Garlic coarsely chopped
1/4 of a Sweet White or Yellow Onion cut into a chunky dice
1/4 to 1/2 Cup Extra Virgin Olive Oil
1/2 Stick Unsalted Butter
1/2 Cup Grated Parmesan Cheese (Use good Parmesan not that crap in the green can)
Salt & Pepper to taste
1 Tea. Red Pepper Flakes (Optional you can use more of less depending on how you like the heat)
1 Box of Frozen Peas (Not canned they are too mushy)
In a large frying pan using medium heat
Heat the Olive Oil and a pinch of salt and pepper
Then add the onion until it becomes soft watch and stir occasionally
Add the garlic until it turns white
Add the pepper flakes and a few more turns of black pepper
Turn off the heat then add the butter letting it melt
Once it's melted turn the heat back on and add the peas stirring occasionally
When your pasta has been cooked and drained add it to the frying pan and toss it into the sauce. At this point I always add additional olive oil.
Then pour the mixture into a low sided serving bowl
Sprinkle the Parmesan on top and toss threw the pasta allowing it to incorporate then add the remainder to the top and serve.
Chow!
1 Pound of Rotini Pasta, cook to the box directions
While your pasta water is coming to a boil assemble the sauce.
5 Cloves of Garlic coarsely chopped
1/4 of a Sweet White or Yellow Onion cut into a chunky dice
1/4 to 1/2 Cup Extra Virgin Olive Oil
1/2 Stick Unsalted Butter
1/2 Cup Grated Parmesan Cheese (Use good Parmesan not that crap in the green can)
Salt & Pepper to taste
1 Tea. Red Pepper Flakes (Optional you can use more of less depending on how you like the heat)
1 Box of Frozen Peas (Not canned they are too mushy)
In a large frying pan using medium heat
Heat the Olive Oil and a pinch of salt and pepper
Then add the onion until it becomes soft watch and stir occasionally
Add the garlic until it turns white
Add the pepper flakes and a few more turns of black pepper
Turn off the heat then add the butter letting it melt
Once it's melted turn the heat back on and add the peas stirring occasionally
When your pasta has been cooked and drained add it to the frying pan and toss it into the sauce. At this point I always add additional olive oil.
Then pour the mixture into a low sided serving bowl
Sprinkle the Parmesan on top and toss threw the pasta allowing it to incorporate then add the remainder to the top and serve.
Chow!
Wednesday, February 3, 2010
Stuffed Spinach Manicotti
15 oz. Ricotta cheese
3 Cups Shredded Mozzarella Cheese
1 Egg, beat in a small bowl
1 Tea. Parsley chopped finely
1 Box Frozen Spinach, thawed and squeeze out extra moisture
1 Garlic clove finely diced
20 Oz. Marinara Sauce (Homemade or Jarred)
1 Box Manicotti Noodles
1/2 Cup Grated Parmesan Cheese
Salt & Pepper to taste
Boil Manicotti noodles per the box directions only until aldente'. Rinse in cold water to stop the cooking process and cool on a wax paper lined cookie sheet.
In a large bowl mix together ricotta cheese,parsley, garlic,spinach, salt & pepper, add egg last and mix very well. Place cover in fridge for thirty minutes while pasta cools.
Use a 13 X 9 Baking dish. Coat bottom and sides with marinara sauce.
Spoon stuffing mixture into the manicotti tubes. ( The easiest way i found is to place the mixture into a zip lock back cut one corner off and use like a pastry bag. Or you can use a teaspoon to fill them messy and takes longer but it will work.
Place the filled manicotti tubes side by side in the baking dish.
Top each tube with a generous helping of sauce. Then top each with the mozzarella be generous. Last sprinkle the Parmesan cheese and bake in the oven at 350 degrees for thirty five to forty minutes.
Mangi!
3 Cups Shredded Mozzarella Cheese
1 Egg, beat in a small bowl
1 Tea. Parsley chopped finely
1 Box Frozen Spinach, thawed and squeeze out extra moisture
1 Garlic clove finely diced
20 Oz. Marinara Sauce (Homemade or Jarred)
1 Box Manicotti Noodles
1/2 Cup Grated Parmesan Cheese
Salt & Pepper to taste
Boil Manicotti noodles per the box directions only until aldente'. Rinse in cold water to stop the cooking process and cool on a wax paper lined cookie sheet.
In a large bowl mix together ricotta cheese,parsley, garlic,spinach, salt & pepper, add egg last and mix very well. Place cover in fridge for thirty minutes while pasta cools.
Use a 13 X 9 Baking dish. Coat bottom and sides with marinara sauce.
Spoon stuffing mixture into the manicotti tubes. ( The easiest way i found is to place the mixture into a zip lock back cut one corner off and use like a pastry bag. Or you can use a teaspoon to fill them messy and takes longer but it will work.
Place the filled manicotti tubes side by side in the baking dish.
Top each tube with a generous helping of sauce. Then top each with the mozzarella be generous. Last sprinkle the Parmesan cheese and bake in the oven at 350 degrees for thirty five to forty minutes.
Mangi!
Saturday, December 19, 2009
Green Bean Pasta
1 Box of the Pasta of your choice cooked al dente
1/2 of a Sweet Onion sliced very thin
5 medium Garlic Cloves sliced very thin
1 and 1/2 cups of Green Beans fresh or frozen cut in half (not canned)(tips removed)
2 Roma Tomatoes cut into small pieces
2 Italian Sausage links (remove casings)
3/4 Cup Extra Virgin Olive plus, 3 Tablespoons for sauteing
Salt to taste
Cracked Pepper to taste
1 Pinch of Red pepper Flakes
1 cup of good Red Wine
3/4 Cup of Parmesan Cheese
In a large skillet saute sausage until cooked through, drain and set aside
Add three tablespoons of extra virgin olive oil to pan and heat through
Add sliced onions saute until tender
Add the garlic saute until it is soft
Add the sausage
Add the green beans
Add the tomato
Then add the wine
Add 3/4 cup of extra virgin olive oil
Add Salt and Pepper to taste
Add pinch of red pepper Flakes
Simmer until the ingredients are well combined stirring occasionally
Pour drained pasta into skillet and combine well
Pour into a serving dish and top with the Parmesan cheese
1/2 of a Sweet Onion sliced very thin
5 medium Garlic Cloves sliced very thin
1 and 1/2 cups of Green Beans fresh or frozen cut in half (not canned)(tips removed)
2 Roma Tomatoes cut into small pieces
2 Italian Sausage links (remove casings)
3/4 Cup Extra Virgin Olive plus, 3 Tablespoons for sauteing
Salt to taste
Cracked Pepper to taste
1 Pinch of Red pepper Flakes
1 cup of good Red Wine
3/4 Cup of Parmesan Cheese
In a large skillet saute sausage until cooked through, drain and set aside
Add three tablespoons of extra virgin olive oil to pan and heat through
Add sliced onions saute until tender
Add the garlic saute until it is soft
Add the sausage
Add the green beans
Add the tomato
Then add the wine
Add 3/4 cup of extra virgin olive oil
Add Salt and Pepper to taste
Add pinch of red pepper Flakes
Simmer until the ingredients are well combined stirring occasionally
Pour drained pasta into skillet and combine well
Pour into a serving dish and top with the Parmesan cheese
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