How to Make Easy Meals

Archive for the ‘Pasta’ Category

Ingredients:

1 tablespoon extra virgin olive oil
1 cup onion, chopped
4 garlic cloves, minced
1 (28 ounce) can peeled whole tomatoes and juice
1 (7 ounce) container sun dried tomato pesto
2 eggs
2 (15 ounce) containers ricotta cheese
1 (14 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) package Italian cheese blend, shredded
1/2 cup Parmesan cheese, grated
1/4 teaspoon salt
12 oven ready lasagna noodles

Instructions:

Pour the oil into a large skillet and place over medium heat.  Once the oil is hot but not smoking add the onion.  Cook for 3 minutes stirring occasionally. Stir in the garlic and continue cooking 1 minute garlic should be fragrant. Pour in the tomatoes and use the back of a spoon to crush being sure to leave chunks in the sauce.  Place the heat on low and cook 3 minutes.  Add the pesto and stir well. Remove the skillet from the heat.

Beat the eggs slightly in a large mixing bowl.  Add the ricotta cheese, spinach and 1/2 of the cheese blend.  Stir well.  Add the Parmesan cheese and salt and continue stirring until completely combined.

Cover the bottom of a large baking dish with sauce.  Lay 4 lasagna noodles on top of the sauce.  Spread 1/2 of the cheese mixture over the noodles.  Cover with sauce.  Repeat layers 2 more times ending with sauce on the top.

Bring the oven temperature to 375 degrees. Sprinkle the top of the lasagna with the remaining Italian cheese blend.  Cover the baking dish with aluminum foil.  Bake 45 minutes.  Remove the foil and continue baking 30 minutes or until bubbly.  Allow lasagna to stand 15 minutes before serving.

Serves 8

photo credit: beccapie

Ingredients:

1 (14.5 ounce box macaroni
6 tablespoons of butter
1 small onion, diced
6 tablespoons flour
6 cups milk
1 (6 ounce) package provolone cheese, cut into 1 inch cubes
1 cup red bell peppers, diced
1/8 teaspoon nutmeg
Pepper to taste
1/3 cup Parmesan cheese

Instructions:

Place the butter in a skillet over medium heat.  Allow the butter to completely melt.  Add the onions and cook 4 minutes.  Onions should be a light brown.  Add flour and whisk until smooth.  Continue to whisk until the flour starts to brown slightly.  Slowly add the milk.  Bring the mixture to boil while constantly whisking the mixture.  Once boiling reduce the heat to the lowest temperature.  Add the provolone cheese cubes.  Cook, stirring occasionally, until the cheese has completely melted.  Stir in the peppers, nutmeg and pepper.  Cook the macaroni as directed on the box.  Drain well.  Preheat oven to 350 degrees.  Spray a large baking dish with a non stick cooking spray.  Add the cheese mixture to the macaroni and stir well.  Pour the macaroni mixture into the prepared baking dish.  Sprinkle the top with the Parmesan cheese.  Bake 25 minutes.  Should be a golden brown and bubbly when done.

This is a kid-friendly version of homemade macaroni and cheese which is sure to be a hit with your younger guests this Easter.

1 lb. elbow macaroni
2 cups milk
1 cup heavy cream
3 cups grated cheddar cheese
12 Ritz crackers
Salt
1 tablespoon butter
Vegetable coating spray

Cook and drain the macaroni according to package instructions. Place the macaroni back in the pan and add a dash of salt and a pat of butter to avoid sticking. Set it aside to cool a little. Preheat oven to 350F and lightly grease a casserole dish. Spoon 1/3 of the macaroni into the dish and cover with 1 cup of milk and 1 cup of the grated cheese; add two more layers and use the cream instead of milk for the final layer.

Crush the Ritz crackers in a plastic bag then sprinkle the crumbs over the top later of the macaroni and cheese. Bake for approximately 30 minutes or until golden and bubbly.

Ingredients:

1 Tbsp. butter
1 ½ C. uncooked macaroni
1 lb. lean ground beef
2 C. tomato juice
1 medium onion, chopped
½ tsp. garlic powder
½ tsp. dried oregano, crumbled
¼ tsp. chili powder
Salt and pepper
1 ½ C. grated cheddar cheese

Directions:

Preheat oven to 350 degrees F. Melt butter in large skillet over medium heat. Add macaroni and stir to coat. Add beef and cook until brown, about 10 minutes. Pour off drippings. Stir in tomato juice. Bring to boil. Mix in onion, garlic powder, oregano, and chili powder. Season the mixture with salt and pepper. Transfer to a 9 x 13 inch baking dish. Cover and bake until macaroni is tender, about 20 minutes. Top with cheese. Bake uncovered until cheese melts, about 10 minutes.