Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts

Saturday, December 28, 2013

Ham and Cheese Pasta Casserole



Another easy dish to prepare from allrecipes.  The kids liked this even with gluten free pasta and bread crumbs.
       
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). 
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  3. Combine macaroni, Cheddar cheese, ham, and mayonnaise in a 9x13 baking dish until well mixed.
  4. Sprinkle bread crumbs over the macaroni casserole.
  5. Bake casserole in the preheated oven until bread crumbs are lightly browned, about 25 minutes.
 

Saturday, October 5, 2013

Fusilli with Spinach and Asiago




I used gluten free pasta and added fig infused balsamic vinegar to this dish.  From foodnetwork

Ingredients

 
  1 pound fusilli pasta
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1 (9-ounce) bag fresh spinach, roughly chopped
  • 8 ounces (1/2 pint) cherry tomatoes, halved
  • 1 cup (about 3 1/2-ounces) grated Asiago
  • 1/2 cup grated Parmesan
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
Transfer the pasta to a serving plate and serve.



Wednesday, September 19, 2012

Stovetop Lasagna


Everybody likes this lasagna.  I love it too since it is very easy and fast to make.  Of course any dish that includes veggies and the kiddos eat is a big plus for me.  I got this from foodnetwork.

Ingredients

Kosher salt
7 lasagna noodles (about 4 ounces)
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 pound ground meatloaf mix, such as beef, pork and veal
2 cups tomato sauce
1/8 teaspoon red pepper flakes
3 cups baby spinach
1/3 cup ricotta cheese
1 cup shredded mozzarella cheese
6 tablespoons grated parmesan cheese
1/4 cup thinly sliced fresh basil

Directions
Preheat the broiler. Fill a wide pot with 3 inches of salted water and bring to a boil. Add the noodles and cook until al dente, about 11 minutes, then drain, transfer to a cutting board and halve crosswise.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring, until browned. Add the tomato sauce and red pepper flakes and simmer 5 minutes. Add the spinach and stir until it wilts, then add the ricotta and bring to a low simmer. Season with salt and remove from the heat. Toss the mozzarella and 4 tablespoons parmesan in a bowl.
Cover the bottom of an 8-inch-square baking dish with a layer of slightly overlapping lasagna noodles. Top with half of the meat sauce and half of the cheese mixture. Repeat with another layer of noodles and the remaining meat sauce and cheese mixture. Cover with the remaining noodles and sprinkle with the remaining 2 tablespoons parmesan. Drizzle lightly with olive oil and broil until golden and bubbling, 3 to 5 minutes. Top with the basil.


Sunday, December 4, 2011

Shrimp Linguine Recipe



A very easy meatless pasta dish that gets the vote from everybody.  I got this from allrecipes.  The original recipe don't have zucchini included but I have some available and decided to add them to add color and texture and so I can say vegetable is also included in the dish. 

Ingredients
  • 1 1/2 pounds cooked fresh shrimp
  • 6 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 cup heavy whipping cream
  • 1/2 cup chopped parsley
  • 3 tablespoons chopped fresh basil
  • 1/2 teaspoon dried thyme
  • 3/4 cup grated Parmesan cheese
  • salt to taste
  • ground black pepper to taste
  • 1 (16 ounce) package linguini pasta
  • 3 zucchini

Directions

  1. Cook pasta until al dente according to package directions.
  2. While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, add zucchini and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
  3. Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.

Sunday, November 13, 2011

Spaghetti Bolognese


A friend posted this in her FB.  It is supposed to taste like Jollibee spaghetti.  Right away I searched for a recipe online and decided on the one I found in foodnetwork website courtesy of Emeril Lagasse.  It is a great spaghetti, the kids and the hubby had seconds.  Definitely not Jollibee spaghetti but still great.

Ingredients
  • 1 tablespoon olive oil
  • 4 ounces bacon or pancetta, diced
  • 1 1/2 cups chopped yellow onions
  • 3/4 cup diced carrots
  • 3/4 cup diced celery
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 pound ground beef or ground veal
  • 1/2 pound pork sausage, removed from the casings, or ground pork
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 2 (14 1/2-ounce) cans crushed tomatoes and their juice
  • 1 (14 1/2-ounce) can tomato sauce
  • 1 cup beef or chicken stock or broth
  • 2 teaspoons sugar
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 3 tablespoons chopped fresh parsley leaves
  • 1 pound spaghetti
  • 1 cup freshly grated Parmesan

Directions

In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

Sunday, October 2, 2011

Cheesy Tuna Lasagna



Last week was kind of dreary and wet.  Going out for grocery shopping was not in my to do list.  While looking for recipes where I can use what I have on hand.  I happened into this from allrecipes.

Ingredients
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1 (12 ounce) can tuna, drained and flaked
  • 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
  • 1/2 cup milk
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 9 lasagna noodles, cooked and drained
  • 1 1/2 cups small curd cottage cheese
  • 8 ounces sliced mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Directions

  1. In a large saucepan, saute onion in butter until tender. Stir in the tuna, soup, milk, garlic salt, oregano and pepper until combined. Spread 3/4 cupful into a greased 11-in. x 7-in. x 2-in. baking dish.
  2. Layer with three noodles (trimming if necessary), 3/4 cup tuna mixture, half of the cottage cheese and a third of the mozzarella cheese. Repeat layers. Top with remaining noodles, tuna mixture and mozzarella. Sprinkle with Parmesan cheese.
  3. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly. Let stand for 10-15 minutes before serving.

Tuesday, July 12, 2011

Spetzque

From the book "Casseroles" 


Ingredients:

9 lasagna noodles
2 pounds ground beef (I used only 1 and nobody complained)
1 can (4 1/2 ounces) chopped ripe olives, drained ( my kids don't like olives so I skip this)
1 can (4 ounces) mushroom stems and pieces, drained
1 small onion, finely chopped1 jar (16 ounces) spaghetti sauce
Dash pepper
Dash dried oregano leaves ( I used fresh)
Dash Italian seasoning
1 1/4 cups frozen corn, thawed
1  1/4 cups frozen peas, thawed
2 cups ( 8 ounces) shredded mozzarella cheese

Directions:

1.  Cook lasagna noodles according to package directions; drain

2.  Cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat; drain drippings.  Add olives, mushrooms and onion.  Cook, stirring occasionally, until vegetables are tender.  Add spaghetti sauce, pepper, oregano and Italian seasoning.  Heat through, stirring occasionally.
3.  Preheat oven to 350 degrees.

4.  Place 3 noodles in bottom of 13x 9 inch baking pan.  Spread half the beef mixture over noodles, then half the corn and peas.  Repeat layers ending with noodles.  Bake lasagna 25 minutes.  Sprinkle wiith cheese; bake 5 minutes more or until bubbly.  Let stand 10 minutes before cutting.


Saturday, June 25, 2011

Spaghetti alla Ceci



According to Rachel Ray, Ceci are chickpeas.  This is a classic, simple Italian dinner.  Greens dressed with vinegar and oil would make a good side dish.  This is from Rachel Ray's Express Lane Meals Book.  A meatless spaghetti everybody loves.

Ingredients:

Salt
1 pound spaghetti
3 tablespoons EVOO, 3 times around the pan
1/2 teaspoon red pepper flakes ((modified for kids)
3 to 4 garlic cloves, finely chopped
1 14 ounce can chickpeas, drained
1/2 teaspoon dried thyme (I used fresh)
Black pepper
1/2 cup dry white wine or chicken stock
1 14 ounce can crushed tomatoes
A handful of fresh flat leaf parsley, chopped
Grated Parmigiano-Reggiano cheese, to pass at the table.

Directions:

1.  Bring a big pot of water to a boil for the pasta.  Salt it and cook the spaghetti to al dente.

2.  While the spaghetti is cooks, heat a large skillet over medium heat.  Add EVOO, red pepper flakes, and garlic.

3.  Place chickpeas in a food processor and pulse to a fine chop.  Add the chickpeas to the skillet with the garlic and season them with the thyme, salt and pepper.

4.  Saute them for 3 to 4 minutes.  Add the wine or stock and cook down for 30 seconds or so, then stir in the tomatoes and adjust the seasoning. 

5.  Drain the pasta and toss with the sauce.  Top the pasta with the parsley and grated cheese.

Tuesday, May 31, 2011

Salmon Linguini Supper

This is from the book "Casseroles"

Ingredients:

8 ounces linguini, cooked in unsalted water and drained
1 package (10 ounces) frozen peas
1 cup milk
1 can (10 3/4 ounces) condensed cream of celery soup
1/4 cup (1 ounce) grated Parmesan cheese
1/8 teaspoon dried tarragon,crumbled (optional)
1 can (15 1/2 ounces) Salmon, drained and flaked
1 egg, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/3 cups French's French Fried Onions, divided

Directions:

1. Preheat oven to 375 degrees.  Return hot pasta to saucepan; stir in peas, milk, soup, cheese and tarragon.   Spoon into 12x8 inch baking dish.

2.  In a medium bown, using fork, combine salmon, egg, salt, pepper and 2/3 cup French Fried Onions.  Shape salmon mixture into 4 oval patties.

3.  Place patties on pasta mixture.  Bake, covered for 40 minutes or until patties are done.

4.  Top patties with remaining 2/3 cup onions, bake, uncovered for 3 minutes or until onions are golden brown.

Wednesday, May 4, 2011

Ham and Noodle Casserole


This pic is taken before it was baked.  Another great leftover ham recipe. From allrecipes

Ingredients

6 cups water
4 cups uncooked egg noodles
1 onion, chopped
1/2 cup sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups diced cooked ham
2 cups shredded Swiss cheese
salt and pepper to taste
1/4 cup dry bread crumbs (forgotten in the pic)


Directions

1.Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.

2.Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain.

3.Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs.

4.Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.

Wednesday, April 6, 2011

Lemony Tuna and Pasta Recipe


Lemony Tuna and Pasta from shine.yahoo   This dish end up being too lemony for my six year old. 

Ingredients:

2 cups dried rigatoni or penne pasta (6 oz.) - I used rotini
1 cup coarsely chopped celery
1/4 cup chopped onion
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup all-purpose flour
2 Tbsp. Dijon-style mustard
1 Tbsp. snipped fresh dill or 1 tsp. dried dill
1 tsp. finely shredded lemon peel
1/4 tsp. ground black pepper
2 cups reduced-sodium chicken broth
2 5.5-oz. cans chunk tuna (packed in olive oil), drained
1/2 cup finely crushed herb-seasoned croutons
2 Tbsp. butter, melted
1 small lemon, thinly sliced
1 Tbsp. capers (optional)
Dill sprigs (optional)


Directions

1. Preheat oven to 375 degrees F. Grease 1-1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.

2. In medium saucepan cook celery, onion, and garlic in hot oil until tender. Stir in flour, mustard, dill, lemon peel, and pepper. Add broth all at once. Cook and stir until thickened and bubbly, whisking to remove any lumps. Stir in tuna and pasta. Transfer to prepared baking dish.

3. In small bowl stir together croutons and melted butter. Sprinkle on tuna mixture. Bake, covered, for 15 minutes. Uncover. Top with lemon slices, bake, uncovered, 5 minutes more or until heated through. Let stand 5 minutes. Sprinkle with capers and dill sprigs. Serves 4 to 6.

Friday, February 11, 2011

Beef Burgundy and Mushrooms


We all love this dish from the book "Casseroles".  I am proud of the way I plated this dish.  Almost a look alike with the one in the book.  Only I did not put parsley in mine. 

Ingredients:

8 ounces uncooked egg  noodles
1/4 cup water
2 tablespoons all-purpose flour
1 can (10 ounces) beef broth
2 tablespoons dry red wine
1/2 teaspoon Worcestershire sauce
3/4 teaspoon sugar
Non-stick cooking spray
 1 1/2 teaspoons extra virgin olive oil
1 package (16 ounces) sliced fresh mushrooms
4 cloves garlic; minced
1 pound beef sirloin, cut into think strips
1 bay leaf
1/2 cup chopped green onions with tops
1/4 cup chopped fresh parsley
Black pepper

Procedure:

1. Cook noodles according to package directions.  Drain; set aside.

2. Meanwhile, combine water and flour in small bowl; whisk until smooth.  Slowly whisk in beef broth, wine, Worcestershire sauce and sugar; set aside.

3. Spray large skillet with nonstick cooking spray; add oil.  Heat over high heat until hot.  Add mushrooms and garlic; cook 2 minutes.  Reduce heat to medium-high; cook 3 to 4 minutes or until tender.  Place in separate bowl; set aside.

4. Recoat skillet with nonstick cooking spray.  Brown sirloin strips over high heat 2 to 3 minutes.  Add green onions, bay leaf, mushrooms and broth mixture.  Bring to a boil.  Reduce heat to medium-love; simmer, uncovered, 30 minutes or until meat is tender.  Discard bay leaf.  Remove from heat; add parsley.  Sprinkle with pepper to taste.  Let stand 10 minutes before serving.  Spoon over egg noodles.



ENJOY!

Saturday, January 29, 2011

Spinach-Cheese Pasta Casserole


From the book "Casseroles".  Delicious, cheesy meal everyone in the family will love.

Ingredients:

8 ounces uncooked pasta shells
2 eggs
1 cup ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (26 ounces) marinara sauce
1 teaspoon salt
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Procedure:

1. Preheat oven to 350 degrees.  Spray 1 1/2 quart round casserole with nonstick cooking spray.

2. Cook pasta according to package directions.  Drain.

3. Meanwhile, whisk eggs in large bowl until blended.  Add ricotta and spinach to eggs;  stir until combined.  Stir in pasta, marinara sauce and salt until pasta is well coated.  Pour into prepared dish.  Sprinkle mozzarella and Parmesan cheeses evenly over casserole.

4. Bake, covered, 30 minutes.  Uncover and bake 15 minutes or until hot and bubbly.

Tuesday, January 25, 2011

Campbell's Healthy Request Chicken Mozzarella


Another favorite from the book "Casseroles".  Very easy and don't need much ingredients.

Ingredients:

4 skinless, boneless chicken breast halves (about 1 pound)
1 can (103/4 ounces) Campbell's Healthy Request Condensed Tomato Soup
1/2 teaspoon Italian seasoning or dried oregano leaves, crushed
1/2 teaspoon garlic powder
1/4 cup shredded mozzarella cheese (1 ounce)
4 cups hot cooked corkscrew or bowtie pasta (about 3 cups uncooked), cooked without salt

Procedure:

1. Place chicken in 2 quart shallow baking dish.   Mix soup, Italian seasoning and garlic powder.  Spoon over chicken and bake at 400 degrees for 20 minutes or until chicken is no longer pink.

2. Sprinkle cheese over chicken.  Remove chicken.  Stir sauce.  Serve with pasta.

Saturday, January 22, 2011

Creamy Fettuccine Alfredo

From Great American Recipes.  A quick and very easy pasta dish for those days when cooking is a drag.  It is so yummy that nobody will notice you were not in the mood while whipping up the meal.

Ingrediens:

1 cup (2 sticks) butter, softened
2 cups whipping cream
1 cup grated Parmesan Cheese  (originally written for 2 cups but it tends to get too cheesy)
1 box (1 pound) fettucine ( I use spaghetti for this post, did not notice I run out of fettuccine until its too late)
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh basil leaves

Procedure:

1. Place butter in a large heatproof bowl.  Using a wooden spoon or an electric mixer set on low speed, beat until smooth.  Add the cream and Parmesan cheese.  Stir until well blended; set aside.

2. Bring a large saucepan of lightly salted water to a boil.  Add the pasta and cook according to package directions.  Drain well and immediately add the hot pasta to the butter mixture in the large bowl.  Using two forks, toss the fettuccine in the butter mixture to coat well.  Add the salt and pepper.

3. Divide the pasta between 4 serving plates.  Quickly slice the basil into shreds to equal 1/4 cup.  Sprinkle shredded basil over each serving.  Serve immediately.

Tuesday, January 18, 2011

Luscious Vegetarian Lasagna


Got this one from the "Casseroles" book.  They named this dish perfectly.  It is very luscious and vegetarian.

Ingredients:

8 ounces lasagna noodles
1 can (14 1/2 ounces) whole peeled tomatoes, undrained and coarsely chopped
1 can (12 ounces) tomato sauce
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
Dash black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/2 teaspoons minced garlic
2 small zucchini, diced
1 large carrot, diced
1 green bell pepper, diced
8 ounces mushrooms, sliced
2 cups cottage cheese
1 cup (4 ounces) shredded mozzarella cheese
1 cup grated Parmesan or Romano cheese
1 cup shredded cheddar cheese
Parsley sprigs for garnish

Procedure:

1. Cook lasagna noodles according to package directions; drain

2. Place tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan.  Bring to a boil over high heat.  Reduce heat to low.  Simmer, uncovered, 6 to 10 minutes.


3. Heat oil in large skillet over medium-high heat.  Cook and stir onion and garlic until onion is golden.  Add zucchini, carrot, bell pepper and mushrooms.  Cook and stir 5 to 10 minutes or until vegetables are tender.  Stir vegetables into tomato mixture; bring to a boil.  Reduce heat to low.  Simmer, uncovered for 15 minutes.

4.  Preheat oven to 350 degrees.  Combinee mozzarella, cottage cheese and Parmesan cheese in large bowl; blend well.

5.  Spoon about 1 cup sauce in bottom of 12 X 8 inch baking pan.  Place a layer of noodles over sauce, then half the cheese mixture and half the remaining sauce.  Repeat layers of noodles, cheese mixture and sauce.

6.  Bake lasagna 30 to 45 minutes or until bubbly.  Let stand 10 minutes.  Garnish with parsley.

Monday, December 27, 2010

Four Mushroom-Cheese Baked Penne


From cooking club.  I have my doubts when I tried this recipe since my six year old is not really a fan for mushrooms.  But this dish is a HIT.  I chopped the mushrooms so they are just small chunky stuff on the pasta dish and the different cheeses makes it yummy as well.

Ingredients:

2 cups water
1 oz. dried porcini mushrooms
2 1/2 to 3 cups whole milk
1 lb. penne (tube-shaped pasta)
1/4 cup unsalted butter
4 oz. button mushrooms, chopped
4 oz. crimini mushrooms, chopped
4 oz. shiitake mushrooms, stems discarded, caps chopped
2 teaspoons minced garlic
1/4 cup all-purpose flour
1 cup heavy whipping cream
1 teaspoon salt
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup shredded Manchego or Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
4 oz. mozzarella cheese, thinly sliced

Procedure:

1. Heat oven to 350°F. Spray 13x9-inch glass or ceramic baking dish with cooking spray. Bring water and porcini mushrooms to a boil in medium saucepan. Reduce heat to low; simmer, covered, 5 minutes. Remove from heat; let stand, covered, 10 minutes.

2. Remove mushrooms from liquid; chop. Strain soaking liquid through coffee filter to remove any sediment; add enough milk to soaking liquid to measure 4 cups total.

3. Meanwhile, cook pasta according to package directions; drain.

4. Melt butter in large pot over medium heat. Add button, crimini and shiitake mushrooms; cook 10 minutes or until golden brown, stirring frequently. Add garlic; cook and stir 1 minute or until fragrant.

5. Sprinkle mushrooms with flour; reduce heat to low. Cook 5 minutes or until flour is lightly browned, stirring frequently. Stir in milk mixture, cream and salt. Increase heat to medium-high; bring to a boil. Boil gently 3 to 5 minutes or until slightly thickened, stirring occasionally and adjusting heat as necessary.

6. Stir in pasta, shredded mozzarella, cheddar, Manchego, Parmesan, porcini mushrooms and parsley until well-blended. Spoon into baking dish; top with sliced mozzarella. (Recipe can be made to this point 1 day ahead. Cover and refrigerate. Add 5 to 10 minutes to baking time.)

7. Bake 35 to 45 minutes or until top is browned and bubbly.

Sunday, November 21, 2010

Ham, Vegetable and Noodle Casserole

This recipe is by Judy Armstrong from Norwell, MA from a cooking magazine cut out I got.



Ingredients

2 cups medium-wide egg noodles
2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 cup frozen baby peas
4 eggs
1 1/2 cup milk
1 teaspoon Dijon mustard
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1 cup diced ham
1 cup shredded sharp cheddar cheese, divided

Procedure

1. Heat oven to 350 degrees.  Spray 8 inch square glass baking dish with cooking spray.  Cook egg noodles according to package directions; drain.  Rinse under cold running water to cool.  Drain well.

2. Meanwhile, heat oil in large skillet over medium heat until hot.  Cook onion and bell pepper 3 to 4 minutes or until they begin to soften, stirring occasionally.  Add peas; cook and stir 1 minute or until vegetables are crisp-tender.

3. Whisk eggs, milk, mustard, lemon-pepper seasoning and salt in medium bowl.
4. Layer noodles, ham, 1/2 cup of cheese and vegetables in baking dish.  Pour in egg mixture; top with remaining 1/2 cup cheese.

5. Bake 40-45 minutes or until knife inserted in center comes out clean.  Cool in wire rack for 10 minutes.

Thursday, November 4, 2010

Spaghetti Au Gratin

I served this dish with meat balls and  Green Beans with Almonds from Williams-Sonoma (scroll down for recipe) and the hubby says he won't mind having it everyday.  The kids loves it as well.





Ingredients:

1/2 pound Thin Spaghetti
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 teaspoon salt
1/8 teaspoon black pepper
1/2 pound American or Cheddar cheese
1/2 cup buttered bread crumbs

Directions:
1. Cook thin spaghetti as directed in the package and place in buttered casserole dish.

2. Melt butter in saucepan, add flour and milk and stir slowly until thickens.  Add salt and pepper.

3. Cut cheese into cubes and scatter over spaghetti.  Spread bread crumbs on top then pour sauce over all.

4. Bake in moderate oven (350 degrees) for 30 minutes.