:thumbsup: Well, you never know what you are going to get from an inmate, right guys? I got a letter from my sweetie and in it was this recipe from one of his friends (one of the few!) in his dorm. His friend knew that Stewart's mother was 100% Italian and that as a kid they used to go to his grandfathers and his favorite thing that his grandfather cooked for him as spaghetti. Well, his friend Lee sent me this recipe! Sounds pretty good to me so I thought I would share it. And, you can make bigger portions and then freeze it and then nuke it when you are in a hurry!

Val

ITALIAN SAUSAGE AND MUSHROOM SPAGHETTI





1 ½ lb Italian sausage, diagonally sliced

3 ½ Tbsp Italian tomato paste

½ pound fresh mushrooms

¼ cup sliced ripe black olives

2 shallots, sliced

¼ cup thinly sliced fresh basil

5 cloves garlic, thinly sliced

1 large bell pepper, chopped

2 tablespoons olive oil

1 large onion chopped

4 small tomatoes, quartered

¾ pound cooked spaghetti




Cook and stir Italian sausage until well done in large skillet; reserve; pour off drippings. Cook and stir bell pepper, onion, mushroom shallots and garlic in olive oil until vegetables are tender, about 5 minutes. Add tomatoes and cook until heated through. Stir in tomato paste, add water if necessary. Add olive, basis and spaghetti. Toss to coat pasta. Serve with grated Parmesan cheese if desired.



Yields 6 servings

Ingredients:

Fresh scallops
Some Jeres or Xeres (spanish dry wine)
Sour cream
Butter
Parsley
Mixed herbs
Salt
Pepper
Olive oil
Spaghetti

How to:

While your spaghetti are cooking "al dente"

Cook you scallops in olive oil, 1 minute on each side. Add salt and pepper.

Remove the scallops, and pour some Jeres or Xeres.

Add 3-4 big spoon of sour cream

Stirr

Add the better and let it melt.

Stirr

Put the scallops back for 3-4 minutes.

Meanwhile, put your spaghetti in the plate. (My roomy usually heats up the plate before in the microwave oven)

Add the scallops and the sauce and top with parsley and mixed herbs.

An empty plate means a happy stomach. :D

Enjoy :)

Phil

PS: The recipe is thanks to my roomy.

The pictures are in the wrong order !!! :confused: The first one is actually the last one, bottom right. I don't know how I goofed !!! :confused:

Phil

Oh My Goodness Phil!! You are killing me over here!! That looks DELICIOUS!!!! Can I come visit?? Yummy!! I may actually have to try this one!

LMAO!!!!

What does your roomy think of you taking pictures of his cooking!!!!

I can see by the empty plate that there are no leftovers--- again.

JJT

OMG... This is great!!!

Printing out and going to grocery store!

I've been saying Philippe the Roomy should put out a cookbook... this is a great start! And illustrated too! LOL

Bravo!

Mmmmm.... if your roomy ever needs a place to live in California, send him over!

I am going to have to try this one out. Thanks for posting it Phil.

What is your favorite pasta sauce -how do you make it and what type of pasta does it go best with? Please post your recipes - I am sure the majority of us love pasta!

My roomy makes a delicious pesto sauce which is yummy, and also a 4 or 3 cheeses one which is yummy too. :)

Since I'm at work and he's at home, you'll have to wait until tomorrow to get the recipe.

Phil

My favorite pasta sauce comes in a jar...Prego. :)

Yes, I know that's a sin to most people... It could've been worse. I could've said RAGU!

I love Beer Cheese Sauce. But, I don't have the recipe at all. If anybody does, I'd love to have it!

I like a nice creamy sauce with garlic and dill weed. I make it to put on potatoes sometimes as well.

My favorite is going to surprise everyone!!

Saute some onions and garlic in butter. Add sliced mushrooms. Add a can of stewed tomatoes, with juice. Serve over ragatoni noodles. Slice parmagan cheese over the top.

Sauce and noodles cook for the same amount of time.

Simple, and very yummy.

JJT

I love Beer Cheese Sauce. But, I don't have the recipe at all. If anybody does, I'd love to have it!
I love beer cheese soup. Never thought of beer cheese sauce...... hummmm??? I am thinking I would like to try that!!

Ok.. I am Italian and grew up with the homemade spaghetti sauce that starts cooking ever Saturday night, cook for hours then have huge spaghetti dinner EVERY sunday..
I am now one of those people who actually LOVES the Ragu sauce, I think it is garlic and onion..

My dad would flip if he knew that I didn't make homemade spaghetti sauce.. LOL!!

I love Beer Cheese Sauce. But, I don't have the recipe at all. If anybody does, I'd love to have it!

I have had beer cheese sauce on toast- 'Welsh Rarebit' - but never thought of putting it on pasta- thanks, will def. try that! Here's one recipe I found-was yours anything like this?

Pasta Twists with Beer-Cheese Sauce (From cooksrecipes.com)
8 ounces dry tri-colored rotini (corkscrew) or gemelli pasta
2 medium carrots, bias-sliced
1 small zucchini, coarsely chopped
1 cup fresh whole mushrooms, quartered
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1/4 cup beer
3/4 cup (3 ounces) shredded sharp cheddar cheese
Salt and freshly ground pepper to taste
Cook pasta according to package directions. Drain; keep warm.
Meanwhile, for sauce, in a medium saucepan cook carrots, zucchini, and mushrooms in butter until tender. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add beer and heat through. Remove from heat.
Gradually add cheddar cheese, stirring until until melted. Season to taste with salt and pepper.
Arrange pasta on individual plates or a large serving platter. Spoon the sauce over pasta.
Makes 4 servings.

I like a nice creamy sauce with garlic and dill weed. I make it to put on potatoes sometimes as well. I love a creamy sauce too esp. with garlic but have never put dill in it - will try that next time, thanks! :)
JJT- Your tomato sauce recipe is almost exactly how I make mine- also add a green pepper, if I have one, and some red pepper flakes and lots of garlic.So good, simple,nutritious and economical!
mlg78 and JustLisa- why do you prefer the brands you use and have you tried the Classico sauces?

The only one I like is Prego... Even there, I only like the traditional, mushroom, or meat flavored ones. I always add my own ground meat. I've tried most other brands and I know that Classico has some "chunks" in it, it still seems kinda runny...

I have had beer cheese sauce on toast- 'Welsh Rarebit' - but never thought of putting it on pasta- thanks, will def. try that! Here's one recipe I found-was yours anything like this?

Pasta Twists with Beer-Cheese Sauce (From cooksrecipes.com)
8 ounces dry tri-colored rotini (corkscrew) or gemelli pasta
2 medium carrots, bias-sliced
1 small zucchini, coarsely chopped
1 cup fresh whole mushrooms, quartered
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1/4 cup beer
3/4 cup (3 ounces) shredded sharp cheddar cheese
Salt and freshly ground pepper to taste
Cook pasta according to package directions. Drain; keep warm.
Meanwhile, for sauce, in a medium saucepan cook carrots, zucchini, and mushrooms in butter until tender. Stir in flour. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Add beer and heat through. Remove from heat.
Gradually add cheddar cheese, stirring until until melted. Season to taste with salt and pepper.
Arrange pasta on individual plates or a large serving platter. Spoon the sauce over pasta.
Makes 4 servings.
It was close to this. Anyone from Nebraska/Iowa? Valentino's Pizza has it with veggies and it is thin. But Spaghetti Works has a thick cheese sauce with bacon bits in it. I always grab a container when I'm up north as I love it either way.

My favorite is Fettuccine Alfredo,
This is as simple as you want to make it.
I would make this per order in a bar & grill that I worked in down in naples florida.
Of course you have to cook your fettuccine noodles, and if you never cooked these noodles before, you'll find that they take a little longer than "normal" noodles to cook. With that said, just pour some heavy cream in the bottom of a sauce pan and heat, as it's heating, add minced garlic and parmesan cheese. The cheese is not only for flavor, but it also is a thichener. Reduce this to the right sauce consistency,( you will find in any recipe that you will alter it to your own taste, but you need to make this sauce kind of thick so that it will stick to the noodles, also if you don't know, to reduce annything, all you do is let it cook and the water will evaporate from it and then your sauce will thicken up.) you will need to add a little salt, but not too much. This recipe is the basic alfredo recipe, you can add anything to that you want. There is no law stating that a recipe has to be exactly the way someone wrote it, so just experience and explore all the things that your imagination can come up with.

Duncan

I LOVE alfredo sauce! my boyfriend found this recipe on the net and made it for me one night and it was soooooo good! i am not sure exact measurements, but i know it is heavy cream, butter, minced garlic, parmesean reggano cheese, and some other cheese (forgot the name) a little salt, pepper, and nutmeg to taste! then just mix it up with the fettucini! and i always add peas to my plate i love alfredo with peas, or any vegatables for that matter ;)

I love Original Ragu!!! Yep only had homemade spaghetti a few times at a hole in the wall restaruant in Jackson Ga---Every Wednesday they hade homemade it was served with garlic bread and tea---a huge plate of spaghetti for like 4 or 5 dollars so at lunch we would always go there!!!!



ONE

Yes I agree with all you Alfredo lovers- love it and it's so simple to make!

There is no law stating that a recipe has to be exactly the way someone wrote it, so just experience and explore all the things that your imagination can come up with.Duncan And that's exactly how I feel too Duncan! :)

Pasta Night Sauces

Each sauce can be made in about the time it takes to cook 12 ounces of pasta. Each serves 4.

Heat together for 5 to 6 minutes in medium saucepan

1 15 oz can beef chilie with beans
1 14-1/2 oz can diced tomatoes with jalapeno peppers
1 11 oz can Mexican stle corn

Stir in

1 diced avocado.

Serve with sour cream and chopped red onion for garnish.

In large saucepan, saute 1 cup thinly sliced carrots in 2 teaspoon oil for 1 minute. Cover and cook over medium-low heat 4 minutes or until crisp-tender.

Stir in a 26 oz jar of marinara (spagetti) sauce, 19 oz can chickpeas (garbanzo), rinsed and 1/2 cup sliced black olives.

Bring to simmer; cook 5 minutes until hot.

Bring 1/2 cup water to simmer in a large skillet.

Meanwhile snap off woody bottoms of 1 pound fresh, thin asparagus. Cut spears crosswise in thirds; add to skillet. Cover and simmer 3 to 4 minutes until crisp-tender.

Drain off water, stir in 16 oz jar light Alfredo sauce, 2 cups narrow stips smoked turkey and drained 4 oz jar chopped pimientos.

Bring to a simmer, stirring often, and cook until hot.

Put 2 cups, frozen green peas, 12 oz bag frozen cooked shelled, deveinded medium shrimp and 1/4 cup water in a medium saucepan. Cover and cook over high heat 6 minutes or until hot.

Stir in 16 oz jar vodka pasta sauce. Reduce heat, bring to a simmer and cook 3 minutes or until hot.

Saute 12 oz ground turkey (I would use beef) in a large nonstick skillet, breaking up meat with a spoon, 4 to 5 minutes until no longer pink. Drain off fat.

Stir in 16 oz jar marinara sauce and 16 oz bag frozen bell pepper strips. (they actually make frozen bell pepper strips??? I would use fresh)

Cook over medium heat, stirring occasionally, 5 minutes or until hot and peppers are tender.

Spaghetti Puttanesca

POSTED: 7:19 p.m. EST February 7, 2003
UPDATED: 2:22 p.m. EST January 8, 2004

When researching this classic Italian dish, I learned that "puttana" means lady of the evening. And this quick-to-prepare and quick-to-eat dish is the one she would use to seduce her clients. The sauce is chunky, bold, and dramatic, as you might expect.

Ingredients

12 ounces spaghetti

2 tbsp. olive oil

4 cloves garlic, minced

One 28-ounce can Italian plum tomatoes, coarsely chopped (reserve the juice)

¼ c. coarsely chopped flat-leaf parsley

2 tbsp. minced fresh basil, or 1 tsp. dried

2 tsp. minced fresh oregano, or ½ tsp dried (see Tip)

¼ tsp. red pepper flakes, or to taste

1/3 c. sliced Kalamata olives (about 12 pitted olives)

1 tbsp. capers, drained and rinsed

¼ tsp. freshly ground pepper, or to taste

1/8 tsp. salt, or to taste

Freshly ground black pepper and freshly grated Parmesan cheese or crumbled feta cheese for garnish

Preparation
Bring a large pot of salted water to a boil over high heat; add salt, then the spaghetti. When the water returns to a boil, stir occasionally to separate the spaghetti. Reduce the heat to medium-high and cook for about 8 to 10 minutes, or according to package instructions, until the noodles are al dente.


While the spaghetti is cooking, heat the olive oil in a large nonstick sauté pan over medium-high heat. Add the garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in the tomatoes with juice, parsley, basil, oregano, and red pepper flakes. Cook, stirring frequently, until the liquid is slightly thickened, about 5 minutes. Reduce the heat to low; stir in the remaining ingredients.

When the spaghetti is done, drain well; return to the pot. Add the tomato sauce and toss over medium heat just until heated through. Taste and adjust the seasoning.

Advance Preparation
Covered and refrigerated, the sauce will keep for up to 2 days. Reheat and toss with hot freshly cooked spaghetti.

YIELD: 4 servings
Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.

This is really good- I never knew it was called Spaghetti Puttanesca- now I feel like I am a real gourmet cook!

30 oz. can whole tomatoes
6 oz. can of tomato paste
1 1/2 cups of water
1/2 tsp. salt
1/2 tsp. sugar
2 cloves garlic
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. parsley

Add tomato paste, water, salt, sugar, and garlic into blender
Crush spices in hands as you add to blender
Blend ingredients and add to mix large saucepan
Mix tomatoes in blender and stir in with ingredients in saucepan
Simmer on medium heat for 30 minutes

then add your meatballs....

sounds yummy!!!!

JJT

I do a similar sauce but add red chili pepper flakes for that extra ZIIIIIP!!!


Patty

I do a similar sauce but add red chili pepper flakes for that extra ZIIIIIP!!!Patty
Me too! Love tomato sauce and it's so good for you-tomatoes,esp cooked,are high in the antioxidant lycopene.

well, being Italian, it is pumping through my veins!

Who knows how to make Vodka Sauce?

My homemade sauce is Ragu- add garlic, red wine, and sugar. It's really good.

as an Italian, my gramma would kill me if I used Ragu....LOL

if I have to I use Barilla.....

Lazy Lasagna

Ingredients

1 cup spaghetti sauce

½ cup cottage cheese

¾ cup shredded mozzarella cheese

1-½ cups cooked wide noodles

2 tablespoons grated Parmesan cheese

Warm the spaghetti sauce; stir in cottage cheese and mozzarella.

Fold in the noodles.

Pour into two greased 2-cup casseroles. (or one glass pie dish, or whatever)

Sprinkle with Parmesan cheese.

Bake, uncovered, at 375 degrees for 20 minutes or until bubbly

Cheese Bread
Ingredients

1 Italian-style roll (6 inches)

1 tablespoon butter or margarine, melted

1 garlic clove, minced

1 tablespoon grated Parmesan cheese

Cut roll in half lengthwise.

Combine butter, garlic and cheese; spread on cut side of roll.

Broil 4 inches from heat for 2-3 minutes

Serve with corn and salad.

that is like a dream meal for me...yes!

Thanks JJT- I am going to make this tonight- I have a freezer full of bags of leftover spaghetti sauce and everytime I open the freezer door there's an avalanche! :D .

LMAO!!!!! I know all about those bags full of frozen spaghetti sauce!!

Open freezer door, duck and run!!!

LOL

JJT

Yummy!!!!!!!! I am going to make that next week!

Creamy Bow-Ties with Ham and Vegetables

Ingredients:

2 cups uncooked farfalle (bow-tie) pasta (5 ounces)
1/2 cup soft cream cheese
3/4 cup half-and-half
1 cup baby-cut carrots, cut lengthwise in half, if large (or just small carrot sticks)
8 ounces asparagus, cut into 1-1/2 inch pieces
1-1/2 cups cooked ham strips
1/4 teaspoon dried marjoram leaves (optional)

1. Cook and drain pasta as directed on package

2. While pasta is cooking, mix cream cheese and half-and-half in 12 inch nonstick skillet. Cook over medium heat 2 to 3 minutes, stirring constantly, until melted and smooth.

3. Stir in carrots. Cook 4 minutes, stirring occasionally. Stir in asparagus. Cover and cook 4 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.

4. Stir in ham, drained pasta and marjoram. Cook, stirring occasionally, just until heated thoroughly heated.

4 servings.

Ricotta Toretellini, With Sage and Pepper Butter

1 serving ricotta filled tortellini
1 1/2 tablespoons butter
Pinch of salt
Freshly ground black pepper
1 fresh sage leaf
Parmesan cheese

Bring a large pot of water. add a little salt so the tortellini won't stick!
meanwhile, melt the butter in a small saute pan over medium heat! add a pinch of salt and pepper and the sage to the butter. cook until butter is golden brown and the sage is crisp. boil tortellini gently until cooked. transfer the pasta to a warm plate. sprinkle parm cheese to top and sprinkle black pepper. spoon the hot butter over the tortellini!

That does sound yummy!!!

i made this the other day and it was excellent, i didnt use sage though but it was still very good :)

i love tomatoes mixed with macaroni.. no cheese mind you.. i m not exactly sure how to fix those.. somebody said to put some mayo in it ?? do you guys know any recipe for tomato macaroni or whatever.. ?? let me know !!!

Well when I was little we were poor. So mom would cook Macaroni noodles, and add tomato juice. Cook the macaroni noodles like you would if you were making mac and cheese. Then drain the water, and add some tomato juice. Warm it up. Thats it. OH SO GOOD. I still eat it all the time. I love it when im sick. Last time I was sicky mom came over and made it for me.. Oh I miss my mommy! I dont know if this is what kinda recipe your talking about but i like it.

If you eat it warm just cook the pasta and add the tomatos after you drain the pasta. If it is a cold pasta salad cook the pasta, let it sit until it cools, then add tomatoes, add mayo (I prefer Miracle Whip) and add anything else you have: Onions, cheese, broccoli, ham, pepperoni, carrots -- anything you want and season it with salt and pepper and any other spices you like and let it cold, then you will have a pasta salad.

I like mine cold. Sometimes I will put in a can of tuna and definitely always onion. I love Miracle Whip in mine as well.

Yum, now I am getting the late night munchies.

Hi, thanks for reminding me I have this old recipe tucked away. I just love it for summer and pick the parsley, tomatoes and green onion from my garden. It does call for some Cheddar Cheese but I guess you could leave it out. Hope somebody likes, I really love it give it a try:

Pasta with Chunky Tomatoes

2 pounds tomatoes (about 12 medium plum or 6 medium regular)
1 pound thin spaghetti
2 Tablespoons vegetable or olive oil
1 large clove garlic, finely chopped
2 Tablespoons butter or margarine
1/2 cup chopped parsley
1/4 cup thin sliced green onion
1/2 teasp salt
1/2 teasp pepper
1-1/2 cups coursely shredded sharp cheddar cheese (6 oz.)

1. Cut tomatoes in half crosswise. Gently squeeze out seeds and remove cores; discard. Cut tomatoes into 1/2-inch chunks; keep at room temperature. (can be done several hours ahead.)

2. Cook spaghetti following label directions until just barely tender. Drain.

3. Meanwhile, heat oil in small skillet over low heat. Add garlic; saute until softened but not colored, about 2 minutes. Add the butter and melt. Remove from heat.

4. Transfer drained hot spaghetti to large bowl. Add butter mixture, tomatoes, parsley, green onions, salt and pepper. Toss. Add cheese and lightly toss. Serve immediately. (the trick is to evenly distribute the cheese before it melts too much; the cheese should hold its shape).

thanks guys !

I was raised on Mac and Tomatoes, we eat ours hot with garlic and butter, Its the one thing that Rick misses most as far as food goes and wants to have it as soon as he gets home. I never heard about eating with mayo though..hmmmmm thats new to me. Where have I been? Ha ha

I like macaroni and tom. sauce. ITs extra special if you add bacon grease to it.Just a spoonful. Yes , I know its bad for you but ooh it sure tastes good. You know what the diet doctors tell you... dont you? If it tastes good. spit it out. LOL :D

1/2 lb. ziti macaroni
1 lb. Ricotta cheese
1 sm. pkg. Mozzarella cheese
1/4 c. grated Italian cheese

Cook macaroni in boiling water according to directions on box; drain. In bowl, combine Ricotta cheese, grated cheese and egg; mix well and add macaroni. Add Mozzarella cheese, shredded.
In 9 x 13 inch pan layer sauce, then cheese and macaroni mixture, then sauce. Bake at 350 degrees about 30 mts.

OPTIONAL: Cooked sausage or ground beef may be added between layers. Serves 7-8.


for sauce:
30 oz. can whole tomatoes
6 oz. can of tomato paste
1 1/2 cups of water
1/2 tsp. salt
1/2 tsp. sugar (or baking soda)
2 cloves garlic
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. parsley
Add tomato paste, water, salt, sugar, and garlic into blender
Crush spices in hands as you add to blender
Blend ingredients and add to mix large saucepan
Mix tomatoes in blender and stir in with ingredients in saucepan
Simmer on medium heat for 30 minutes

MrsG- Thank-you !!!! I love pasta recipes esp. with cheese and tomatoes -this sounds delicous and I will def. be making this:)

Basic Meat Lasagna

INGREDIENTS:
1 1/2 pounds ground beef
1 teaspoon garlic powder
1 (28 ounce) jar sausage flavored spaghetti sauce
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1 tablespoon olive oil
4 cloves garlic, minced
1 small onion, diced
1 (8 ounce) package mozzarella cheese, shredded
8 ounces provolone cheese, shredded
1 (15 ounce) container ricotta cheese
2 eggs
1/4 cup milk
1/2 teaspoon dried oregano
9 lasagna noodles
1/4 cup grated Parmesan cheese
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
In a skillet over medium heat season ground beef with garlic powder and oregano. Brown the meat and drain.
In a large sauce pan add spaghetti sauce, tomato sauce, and oregano; set aside. In a skillet heat olive oil. Saute garlic and onions for about 5 minutes. Mix sauteed onions and garlic with meat into the sauce and cook for 15 to 20 minutes.
Combine mozzarella and provolone cheeses in a medium bowl. In a medium bowl mix ricotta cheese, eggs, milk, and oregano.
Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.
Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.

Prep Time:50 MinutesCook Time:45 MinutesReady In:1 Hour 35 Minutes
Servings:10

Hearty Vegetable Lasagna

INGREDIENTS:
1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
Mix together ricotta, 2 cups mozzarella cheese, and eggs.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Prep Time:25 MinutesCook Time:1 Hour Ready In:1 Hour 40 Minutes
Servings:12

this sounds so good!!!

Add spinach to the first receipe. My child loves spinach so I added it and it was really good. I used fresh spinach leaves.

(from Food and Wine's 'One-Dish Meals' )

1 tablespoon cooking oil
1 onion, chopped
1 lb ground beef (i prefer turkey)
2 cups canned tomatoes, drained (28 oz can)
1 1/2 teaspoons salt
1/2 cup prepared pesto sauce or homemade pesto sauce
3/4 lb medium pasta shells
6 ounces mozzarella cheese, grated (1 1/2 cups)
1/4 cup grated parmesan cheese

4 servings
1 hour 20 mins prep

Heat oven to 400 degrees. Oil a large 9x13 baking dish.
In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring ocassional until it starts to soften, about 3 minutes. Stir in the ground meat and cook, breaking it up, until browns, about 2 minutes. Drain off any excess fat.
Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove from heat and stir in the pesto.
Meanwhile, cook the shells in a large pot of salted, boiling weater until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.

That sounds so good! Being that winter is approaching I guess it's almost time to shift towards those comfort foods. This sounds like a great one to me!

Do you make your own pesto sauce? If not is there a brand you prefer over others?

I have never made my own Pesto sauce- I generally prefer jars of Classico sauce if I don't have the ingredients or time to make my own. I esp.like their Spicy Red Pepper sauce-doesn't seem to have that chemical taste that a lot of other commercially prepared sauces have.(Not quite home-made, but almost).
I would love to find the perfect home-made tasting sauce- has anyone found one yet?

I am hungry now....found the ones I posted :)

I like the Classico sauces too.

I have never made my own Pesto sauce- I generally prefer jars of Classico sauce if I don't have the ingredients or time to make my own. I esp.like their Spicy Red Pepper sauce-doesn't seem to have that chemical taste that a lot of other commercially prepared sauces have.(Not quite home-made, but almost).
I would love to find the perfect home-made tasting sauce- has anyone found one yet?

Barilla also makes good sauce if you dont want to make your own :)

Barilla also makes good sauce if you dont want to make your own :)
Thanks Mrs G- I just went and bought a jar of their Arrabbiata sauce which I will try tonight!

Check out these recipes for all things pasta. Classics such as mac and cheese and spaghetti and meatballs are always a treat, but don't limit yourself. To help inspire you, we've divided our recipes into categories, from pasta soups to Asian pasta dinners to yes, even pasta desserts. For more info

http://www.foodnetwork.com/food/et_sl_pasta_dinners/

Thanks so much Ronnie!:) Pasta is my very favorite thing to eat and the site you posted is filled with lots of new ideas (for me anyway).I have to start being more adventurous and try one of those desserts.

being Italian, pasta and tomatoe sauce run through my vains! :)

Deb -- I bought the Classico Spicy Red Pepper Sauce this weekend at the market (they had them buy 1 get 1 free - so I had to buy them)! Do you have any suggestions for a meal with it?

I have never made my own Pesto sauce- I generally prefer jars of Classico sauce if I don't have the ingredients or time to make my own. I esp.like their Spicy Red Pepper sauce-doesn't seem to have that chemical taste that a lot of other commercially prepared sauces have.(Not quite home-made, but almost).
I would love to find the perfect home-made tasting sauce- has anyone found one yet?

Ronnie- I usually add some veg.to it like mushrooms, green peppers or black olives and sometimes 1/2 tin of tomatoes,lots of garlic and Italian seasonings (sometimes more red chili flakes if I feel like something spicier)while it is heating and then put it on some pasta like penne(or add it to some ground meat and onions to make a spaghetti sauce). Classico has a good website with recipes using their sauces-all kinds of ideas not just for pasta:) Classico recipes (http://www.classico.com/html/recipes/recipes.asp)

Thanks Deb! I'm going to check it out right now!

Ronnie- I usually add some veg.to it like mushrooms, green peppers or black olives and sometimes 1/2 tin of tomatoes,lots of garlic and Italian seasonings (sometimes more red chili flakes if I feel like something spicier)while it is heating and then put it on some pasta like penne(or add it to some ground meat and onions to make a spaghetti sauce). Classico has a good website with recipes using their sauces-all kinds of ideas not just for pasta:) Classico recipes (http://www.classico.com/html/recipes/recipes.asp)

Deb -- I made this for dinner today for the girls and they loved it!!! It was great.

(from Food and Wine's 'One-Dish Meals' )

1 tablespoon cooking oil
1 onion, chopped
1 lb ground beef (i prefer turkey)
2 cups canned tomatoes, drained (28 oz can)
1 1/2 teaspoons salt
1/2 cup prepared pesto sauce or homemade pesto sauce
3/4 lb medium pasta shells
6 ounces mozzarella cheese, grated (1 1/2 cups)
1/4 cup grated parmesan cheese

4 servings
1 hour 20 mins prep

Heat oven to 400 degrees. Oil a large 9x13 baking dish.
In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring ocassional until it starts to soften, about 3 minutes. Stir in the ground meat and cook, breaking it up, until browns, about 2 minutes. Drain off any excess fat.
Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove from heat and stir in the pesto.
Meanwhile, cook the shells in a large pot of salted, boiling weater until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.

I used the Classico Spicy Red Pepper Sauce tonight. I added in onions, green peppers, mushrooms and Jalapenos!!!! I told ya'll that I love spicy food. The sauce turned out great. I had it over penne. It was yummy!!!

Ronnie- Glad you like the sauce over penne!:)

Barilla also makes good sauce if you dont want to make your own :)
I have tried their Arrabiata sauce a couple of times now and I really like it- spicy enough that I don't have to add anything extra!

I am adding that sauce to my shopping list right now. When I leave work this afternoon I am heading to the market. Thanks!

Ronnie- Glad you like the sauce over penne!:)


I have tried their Arrabiata sauce a couple of times now and I really like it- spicy enough that I don't have to add anything extra!

Originally Posted by DLM
(from Food and Wine's 'One-Dish Meals' )

1 tablespoon cooking oil
1 onion, chopped
1 lb ground beef (i prefer turkey)
2 cups canned tomatoes, drained (28 oz can)
1 1/2 teaspoons salt
1/2 cup prepared pesto sauce or homemade pesto sauce
3/4 lb medium pasta shells
6 ounces mozzarella cheese, grated (1 1/2 cups)
1/4 cup grated parmesan cheese

4 servings
1 hour 20 mins prep

Heat oven to 400 degrees. Oil a large 9x13 baking dish.
In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring ocassional until it starts to soften, about 3 minutes. Stir in the ground meat and cook, breaking it up, until browns, about 2 minutes. Drain off any excess fat.
Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove from heat and stir in the pesto.
Meanwhile, cook the shells in a large pot of salted, boiling weater until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes.

I do not like Pesto, can this be made without it?

I do not like Pesto, can this be made without it?
Yes- that's the great thing with pasta/casseroles:experiment with things you like; leave out things you don't. I rarely use recipes when I cook pasta anymore-just when I have absolutely run out of any creativity:) .

Spaghetti Sauce

½ cup Wesson Oil
3 cups chopped onions (3 large)
2 cups green pepper (2 large)
PUT ABOVE IN FRYING PAN & COOK UNTIL SOFT

2 LBS Ground Beef BROWN SLIGHTLY in Frying Pan (DRAIN)

Transfer all to big a$$ pot.

ADD:

1-Pak sliced mushrooms
3-16 oz cans whole tomatoes (break up)
3- Beef bouillon cubes
4- 8 oz cans tomato sauce
2- small cans tomato past
3- bay leaves (leave whole)
2- tsp sugar
1/4 – tsp garlic powder
3-cloves crushed garlic
1-tsp pepper
1-tsp paprika
1/4- tsp celery salt
1- tsp chili powder
1- tsp Season- All
2- tsp parsley flakes
1 – tsp oregano

USE HEAVY BIG A$$ POT. ALLOW TO SIMMER UNCOVERED FOR 3 HOURS. REMOVE THE 3 BAY LEAVES BEFORE SERVING.

Serve over pasta.