Lasagna Casserole

I came up with this recipe due to my love for lasagna. I wanted an easier way to prepare it. Serve it with some garlic bread and green salad and you will feed a crowd.

Meat Sauce:

3/4 lb ground beef
1/2 large yellow onion, chopped
2 large garlic cloves, minced
1/2 stick celery or some celery flakes
1/4 teaspoon each dried parsley flakes, oregano, Italian seasoning, red pepper flakes and crushed fennel seeds
1 dried bay leaf
1 1/2 cans (24 oz large cans) Hunt's Spaghetti sauce
Salt to taste
Pinch sugar

Cottage Cheese Mixture:

1 container (16 oz) small curd cottage cheese
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley

1 box (1lb) penne pasta (Use most of the box, leave 1/8 box)

3 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Some dried parsley flakes and oregano

Cook the meat breaking big lumps. Once it is completely cooked, drain off the fat. Add the onion and garlic and cook on low heat for about 4 minutes stirring frequently.

Add the remaining ingredients; bring to a boiling and then cover and simmer on low for 30 minutes stirring occasionally.

In a medium-size bowl, mix the cottage cheese mixture.

Cook the pasta al dente (a little undercooked) and drain well.

Spray a 13x9 pan or a bigger baking pan with nonstick spray. Pour some meat sauce at the bottom just to cover it completely. Spread 1/2 the cooked pasta, 1/2 the meat sauce and all the cottage cheese mixture in layers. Sprinkle 1/2 the Mozzarella cheese. Spread the remaining pasta, meat sauce and Mozzarella cheese. Sprinkle with the extra Parmesan, parsley flakes and oregano. Spray a big piece of aluminum foil with oil and cover the baking pan. Make some slits on the foil to allow steam to escape.

Bake in a preheated 350 F for 35 minutes. Uncover and bake for 15 more minutes.

Remove from the oven and let sit for 5-10 minutes. Serve immediately.

Creamy Garlic Spaghetti

I really liked this recipe I found on Just a Pinch by Melissa Briggs but next time I will do a recipe makeover and cut some calories. I am a pasta fan!

www.justapinch.com

2 teaspoons olive oil
4 cloves garlic minced
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
1/2 lb spaghetti
1 cu grated Parmesan cheese
3/4 cup heavy cream
2 tablespoons chopped fresh parsley ( I used 1 1/4 tablespoons dried)

On a pot, bring the olive oil to medium-low heat. Add the garlic and stir allowing to cook 1-2 minutes. Mix in butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.

Once it is at a rolling boil; add the pasta and cook for as long as box's directions indicate. Reduce the stove to medium heat and mix in the Parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Makes 4 servings

Creamy Orzotto Primavera

I came up with this recipe due to my love for orzo.

1 medium yellow onion, chopped
3 garlic cloves minced
1 tablespoon olive oil
1 1/2 cups uncooked orzo
2 (14 oz each) cans chicken broth
3/4 cup dry white wine
1 bunch fresh asparagus (thin stalks are better), tough part of the stalks trimmed and discarded and the remaining stalk chopped
1/2 cup frozen peas, thawed
8 sun-dried tomato halves, thinly sliced (optional)
2 tablespoons fat-free cream cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried parsley flakes
Salt
Ground black pepper
Extra chicken broth

In a big saucepan, heat up the oil at medium-high heat. Cook the onion until tender for about 3 minutes. Stir in the garlic and cook for 1 minute. Add the white wine and 1 can chicken broth and combine well. Stir in the orzo and bring to a boil, uncovered. Cook stirring frequently to avoid scorching. At minute 5 of cooking time, add the asparagus. Continue to add chicken broth as soon as the liquid evaporates, little by little until you use most of it. Add the frozen peas, thawed and tomato slices. and remaining chicken broth. Keep cooking until the pasta is tender.

Finally add the cream cheese, Parmesan cheese, parsley flakes,salt and pepper and combine well to melt the cream cheese. If it gets too dry, add some extra hot chicken broth little by little and mix well.

Serve immediately.

Makes 6-8 servings

Italian Bread

Fix-it and Enjoy it Cookbook.
www.fixitandforgetit.com

2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon dry yeast
1 cup warm (120-130) water
1 tablespoon oil

Topping:

1/4-1/3 cup Italian salad dressing (I reduced to half)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme (optional)
Dash of pepper
1 tablespoon grated Parmesan cheese
1/2 cup grated mozzarella cheese

In a large mixing bowl, combine flour, sugar, salt and yeast.

In a separate bowl, mix water ad oil together. Add to flour mixture.

Stir well, add more flour if needed to form soft dough.

Place dough on lightly floured surface and knead for 1-2 minutes. or until smooth. Place in a greased bowl. Cover and let rise for 20 minutes.

Knead dough down. Then, place on a 12-inch pizza pan. Roll or pat into a 12-inch circle.

Brush with salad dressing.

Combine seasonings and sprinkle over top. Sprinkle with cheeses.

Bake at 450 F for 15 minutes (Mine took less time) or until golden brown. Cover with foil tent to prevent overbrowning if necessary.

Cut into narrow wedges and serve warm.

Makes 6 servings

Pasta e Fagioli

Cooking Light, Italian

www.cookinglight.com

1 tablespoon olive oil
6 oz hot turkey Italian sausage
1 1/2 tablespoons bottled minced garlic
1 cup water
1 (14-ounce) can fat-free less-sodium chicken broth
1 (8 oz) can no salt-added tomato sauce
1 cup uncooked small seashell pasta, (about 4 ounces)
1/2 cup (2 ounces)shredded Romano cheese, divided
1 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon white pepper
2 (15.5-ounce) cans cannellini beans or other white beans, drained
Minced fresh parsley, optional

Heat oil in a large saucepan over medium high heat. Add sausage and garlic; saute 2 minutes or until browned, stirring to crumble. Add water, broth and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, white pepper and beans; bring to a boil.  Cover; reduce heat and simmer 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle each serving with cheese.

Garnish with parsley, if desired.

Yield: 6 servings. Serving size: 1 cup soup and 1 tablespoons cheese.

Note: I added 1 extra cup chicken broth for a thinner consistency and I drained and rinsed the beans.

Spaghetti and Meatballs

Meatballs:

1 lb lean ground beef
1 egg, beaten
1/4 cup Italian breadcrumbs
1/4 cup grated onion
1/4 cup grated Parmesan cheese
4 basil leaves, chopped
Salt and pepper to taste
Olive oil

Mix all the ingredients but the olive oil. Make balls the size of a walnut. Heat the oil in a big skillet and brown the meatballs on both sides at medium heat. Remove from the skillet.

Spaghetti Sauce:

 2 tablespoons olive oil
1 big garlic clove, minced
1/2 cup grated yellow onions
2 cans (14 oz each) Italian-Style ready-cut tomatoes
1 can (15 oz) tomato sauce
1/3 cup red wine or water
1/3 cup water
1/2 teaspoon each: dried parsley, Italian seasoning, crushed fennel seeds and celery flakes
1/4 teaspoon red pepper flakes
1/8 teaspoon each: dried oregano, freshly ground pepper and sugar
6 fresh basil leaves, chopped

1 package (12 oz) spaghetti, cooked according to package directions

Grated Parmesan cheese

Heat the olive oil in a wide saucepan. Cook the onions for 2 to 3 minutes, Add the garlic and cook for 1 minute.

Stir in the remaining sauce ingredients but the basil. When the mixture starts to boil, cover the saucepan and simmer on low heat for 25 minutes stirring occasionally. Finally, add the meatballs and cook for 5-7 minutes on low heat, partially covered. Make sure that you turn the meatballs over very carefully. Stir in the basil before serving.

Serve over hot cooked spaghetti or linguine. Sprinkle grated Parmesan cheese on top.

Serves 6-8

Note: Italian seasoning can be used instead of the spices.

Cheesy Orzo

Rachel Ray, Food Network Host: 30 Minute Meals.

www.foodnetwork.com

2 tablespoons extra virgin olive oil, 2 turns of the pan
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 oz each) chicken or vegetable broth or stock
2 cups orzo
1/2 cup grated Parmigiano or Romano
Salt and freshly ground black pepper

Preheat a 8-inch pot with a tight-fitting. Cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the an and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes stirring occasionally or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste.

Your favorite fresh herbs may also be stirred into the orzo to strengthen the flavor even more.

Yield: 4 servings

Note: I ended up adding 1/2 cup more chicken broth when cooking the orzo and I added the finely grated zest of 1 big lemon at the end.

No salt was necessary at the end. Peas can be added also as well as chopped basil or parsley.

Serve IMMEDIATELY or it will get sticky and will clumped together. If that is the case, a little amount of hot chicken broth can be added.

Italian Wedding Soup (Minestra Maritata)

www.foodandwine.com

I love Italian Wedding Soup but the flavor of the sausage can be overpowering at one point. So, when I saw this version in the Food and Wine Magazine (Grace Parisi), February 2012, I decided to give it a try and I loved it.
Make sure to sprinkle plenty of grated Parmesan cheese on top.

My husband likes this soup with Cannelinni beans and half amount of ground pork and half sausage

2 quarts home-made chicken stock or low-sodium chicken broth
1 large carrot finaly diced
1 celery rib, finely diced
Kosher salt and freshly ground pepper
1/4 cup orzo
1 pound ground pork
1/4 cup freshly grated Parmegiano-Regianno plus more for serving
1/4 cup dry bread crumbs
5 ounces baby spinach, chopped
One 15 ounce can chickpeas, drained and rinsed

In a large pot, bring the chicken stock to a boil with the carrots and celery. Season with salt and pepper. Add orzo and cook until al dente, about 7 minutes.

Meanwhile, in a bowl, knead the pork with the 1/4 cup cheese, the bread crumbs and 1/2 teaspoon each of salt and pepper. Form the mixture into 1-inch balls.

Drop the ball into the boiling soup and simmer 5 minutes. Stir in the spinach and the chickpeas and simmer until the meatballs are cooked through, 5 minutes longer.

Serve passing extra cheese at the table.

Makes 6 servings

Variation:

Beat 2 eggs with 1/4 cup grated Parmesan cheese and 1 tablespoon chopped fresh parsley. Add to the hot soup when ready to serve; do not stir to create strands.

You can add Italian seasoning as well.

Chicken Parmesan

Combine:

6-8 chicken breast fillets
2 tablespoons of water
Salt, garlic powder and black pepper to taste

In a bowl mix:

1/2 to 3/4 cup crushed cornflakes
1 envelope Ranch salad dressing mix
1/2 cup shredded Parmesan cheese

Optional Ingredients:

Mix a pinch of each of these ingredients with the cornflake mixture if you desire.

Italian seasoning
Paprika
Garlic powder
Onion powder
Black pepper

Pasta:

3/4 -1 lb bowtie pasta, cooked and drained
11/2 tablespoons butter
1 teaspoon dried parsley flakes
1 cup hot marinara sauce
Grated or shredded Parmesan Cheese

Mix all the ingredients together except chicken. Coat chicken pieces with the cornflake mixture and place in a baking sheet lined with aluminium foil and sprayed with nonstick cooking spray. Drizzle olive oil over the chicken pieces, about 1/2-1 teaspoon per fillet.

Bake in a preheated oven at 350F for 30 to 40 minutes or more depending on the thickness of the chicken.

Serve with bow tie pasta that has been cooked according to the package directions, drained and rinsed and heated with some butter, salt, pepper and dried or fresh chopped parsley.

Serve the chicken over the hot pasta and pour some quality hot marinara sauce on top. Sprinkle with shredded or grated Parmesan cheese.

Spaghetti Roast or Pot Roast Italiano

I found this recipe in The Millennium Cookbook, The Future Shines with Beta Sigma Phi under the name Spaghetti Roast. Sometimes, I call it Pot Roast Italiano. I made a couple of changes to the original recipe.



1 4-6 lb rump roast (I have also used pork shoulder for picnic instead of beef)
Flour
4 tablespoons oil
1 lb spaghetti
Chopped parsley

Sauce:

4 (15 oz) no salt-added tomato sauce
4 (4 oz) cans mushrooms, drained
4 tablespoons Worcestershire sauce
4 teaspoons A. 1. steak sauce
1- 2 teaspoons Tabasco sauce or to taste
4 garlic cloves, chopped
2 cups red wine
1 cup water

Mix the sauce ingredients.

Roll the roast in flour, coating well. Brown in hot oil in a 6-quart roasting pan or Dutch oven. Pour the sauce over the roast. Bake covered at 200 F for 5 hours or until roast is tender. Slice the meat.

Serve over hot spaghetti and sprinkle with fresh chopped parsley.

Cauliflower alla Parmigiana

Michael Chiarello: Chef, Food Network Host and Cookbook Author
www.napastyle.com

Unsalted butter for the baking dish

1 cauliflower about 1 1/2 lbs, separated into large florets
2 1/2 tablespoons butter (I usually add 1 tablespoon only)
Sea salt, preferably gray salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese.

Preheat the oven to 425F. Place and 8x10 oval baking dish.

Bring a large pot of generously salted water to a boil. Add the florets and boil until they are slightly softened but still retain some crispness, about 4 minutes. Drain well. Then slice them lengthwise so the stems are about 1/4-inch thick.

Arrange the slices overlapping them tightly in the prepared baking dish. Season with salt and pepper, then dot with thin slices of butter.

Sprinkle the Parmesan cheese on top.

Bake uncovered until lightly browned on top, about 30 minutes.

Note: For en even golden brown color, I do not overlap the florets tightly.

 Makes 4 servings