Ravioli with Pea Puree

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 1 1/2 tablespoon unsalted butter
  • 2 cups frozen green peas
  • 1 cup chicken broth (I make my own)
  • 1/4 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  •  1 or 2 (8-ounce) packages Ravioli, prepared according to package instructions. If you only use 1 package, you may need to add some additional cooked pasta.
  • 4 packed cups baby arugula or baby arugula salad mix
  • 1/2 large lemon
  • 2 tablespoons finely chopped fresh mint

Directions:

  1. Melt butter in a large skillet over medium heat about 2 minutes.
  2. Add peas and cook, stirring occasionally, for 2 minutes.
  3. Add broth, cook for 2 minutes more and then carefully transfer to blender.
  4. Add heavy cream, salt and pepper and purée until very smooth.
  5. Toss in a bowl with hot ravioli and pasta (if you are adding pasta to the mix)
  6. Arrange arugula in four wide, shallow bowls. Top with a squeeze of lemon, the sauced ravioli and mint. Serve immediately.

Notes:

Recipe Origin: Whole Foods. I added pasta.

Easy Macaroni and Cheese

Total Time: 10 minutes | Serves: 6

Ingredients:

  • 16 oz. box whole-wheat noodles
  • 2 TBSP butter
  • 2 TBSP whole wheat flour
  • 1 cup milk
  • 4 ounces cream cheese
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded cheddar cheese

Directions:

  1. Cook pasta according to box.
  2. While pasta cooks, melt butter in a small saucepan over medium heat.
  3.  Stir in flour and continue for about 1 minute.
  4. Add milk, cream cheese, salt and pepper and whisk until completely incorporated.
  5. Remove from heat and add cheese. Stir well.
  6. Pour over cooked noodles and mix.

Notes:

Recipe Origin: Magazine

Pasta with Broccoli and Turkey

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 3/4 lb orecchiete
  • 2 cups broccoli florets
  • 1 lb ground turkey
  • olive oil
  • 1 tsp fennel seed
  • 2 cloves garlic, chopped
  • 1/2 tsp red pepper flakes
  • slat
  • parmesan

Directions:

  1. Cook 3/4 lb pasta. Set your timer for 1 minute LESS than the recommended cooking time. 
  2. When timer goes off, add 2 cups broccoli florets to the pasta and water. Cook for 1 minute and drain this in a colander.
  3. In a separate skillet, brown turkey in olive oil with 2 cloves chopped garlic, 1 tsp fennel seed, 1/2 tsp red pepper flakes, and salt to taste.
  4. Combine pasta, turkey, 2 TBSP olive oil, and freshly grated parmesan.

Notes:

Recipe Origin:

Bucatini all’amatriciana

Prep Time: ? minutes | Total Time: ? minutes | Serves: 4-6

Ingredients:

  • 1 lb bucatini pasta
  • 2 TBSP olive oil
  • 6 oz. pancetta or bacon, diced
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced, or 1 tsp minced garlic in jar
  • pinch of red pepper flakes
  • 1 – 14oz can crushed tomatoes (I like the fire roasted kind)
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/2 cup grated Pecorino Romano cheese, or Parm if you don’t have Pecorino

Directions:

  1. In a large, heavy skillet, heat oil on medium heat. Add pancetta/bacon and cook, stirring until golden brown, about 5-7 minutes. Remove and set aside on paper towel.
  2. Add onion to skillet and cook for 5 minutes. Stir in garlic and red pepper flakes and cook about 30 seconds. Add tomatoes, salt, pepper and cooked pancetta/bacon.
  3. Simmer, uncovered, over medium-low heat until sauce thickens, about 15 minutes. Stir in cheese and season with salt and pepper.
  4. Cook pasta. Drain and combine with sauce.

Notes:

Recipe Origin:  Back of the pasta box recipe. I was surprised at how good it is.

Baked Italian Penne

Prep Time: 20 minutes | Total Time: 35 minutes | Serves: 6

Ingredients:

  • 8 ox penne
  • 1 lb ground mild italian sausage
  • 2 cups onion, diced
  • 2 garlic cloves, minced, or 1 tsp minced garlic
  • 8 oz button mushrooms, sliced
  • 1/4 tsp ground pepper
  • 1 1/2 tsp Italian seasoning
  • 2 – 14.5 oz cans crushed tomatoes (I like the fire-roasted kind)
  • 3 cups fresh spinach, roughly chopped
  • 2 oz mozzarella cheese, cubed
  • 1 cup grated Parmesan cheese, divided

Directions:

  1. Preheat oven to 425F. 
  2. Boil salted water. Cook penne and cook 11 minutes. Drain. 
  3. Heat large skillet over medium-high heat. Add sausage, onion and garlic. Saute while breaking it up with the back of a spoon, until cooked through, about 10 minutes. 
  4. Add mushrooms, and sauté 3 minutes. Add pepper, Italian seasoning and tomatoes to the skillet. Simmer, stirring occasionally, about 8 minutes. 
  5. Combine sausage mixture with pasta, spinach, mozzarella cheese and 1/2 cup Parmesan cheese. 
  6. Pour into 9×13″ baking dish. Sprinkle remaining 1/2 cup Parmesan cheese on top. 
  7. Bake 15 minutes or until cheese is melted and sauce is bubbling. 

Notes: 

Recipe Origin:  Back of the pasta box recipe. I was surprised at how good it is.

Chicken Crock Pot Pie

Prep Time: 10 minutes | Cook Time: 4 1/2 – 8/12 hours | Yield: Serves: 4-6

Ingredients:

  • 8 oz. mushrooms, sliced, or cut up more if you are hiding them from your kids…
  • 4 carrots, cut into 1 inch pieces
  • 1 medium onion, chopped
  • 1/2 cup all-purpose flour (I like White Lily)
  • 4 sprigs fresh thyme (don’t skip this)
  • 2 bay leaves
  • 1 1/2 lbs boneless, skinless chicken thighs (about 8)
  • 1 sheet puff pastry, thawed first
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1/3 cup heavy cream

Directions:

  1. Thaw your puff pastry sheet before you do anything else.
  2. In a slow cooker, mix together mushrooms, carrots, onion, flour, thyme, bay leaves, and 1/2 cup water.
  3. Place chicken on top. Season with 1 tsp salt and 1/4 tsp pepper.
  4. Cover and cook until chicken and vegetables are tender, on low for 7-8 hours or on high for 4-5 hours. (*Note: I like it on high for 4.5 hours)
  5. 30 minutes before you serve it, heat oven to 425F. Using a large circle cutter or a glass, cut out 4 circles (or more if you want to use the other pastry puff sheet too). Place on a baking sheet and bake until golden, 8-10 minutes. Don’t let the little leftover bits go to waste. Let your kids cut them into whatever shapes they want and bake those too. The smallest bits puff up the most!
  6. 20 minutes before serving, add the peas, green beans, cream and 1/2 tsp salt to the chicken mixture and stir to combine. Cover and cook on high until heated through, about 15 minutes more. To serve, place chicken mixture in bowls and top with the pastry rounds.

Notes: Family loved this. Leftovers were excellent. I might double this recipe next time in order to have more leftovers!

Recipe Origin:  Real Simple, modified with more spices and changed timing around a little.

Italian Baked Penne

Prep Time: 20 minutes |Total Time: 35 minutes | Yield: Serves: 6

Ingredients:

  • 8 oz penne pasta
  • 1 lb Ground Mild Italian sausage
  • 2 cups onions, diced (can use frozen)
  • 2 garlic cloves, minced (can use jarred)
  • 8 oz button mushrooms, sliced
  • 1/4 tsp ground black pepper
  • 1 1/2 tsp Italian seasoning
  • 2 – 14.5 oz cans crushed tomatoes
  • 3 cups fresh spinach, roughly chopped
  • 8 oz mozzarella cheese, cubed
  • 1 cup grated Parmesan cheese, divided

Directions:

  1. Heat oven to 425° F.
  2. Boil salted water in large pot. Add penne pasta and cook until al dente, 11-13 minutes. Drain
  3. While pasta is cooking, heat large skillet over medium-high heat. Add sausage, onion and garlic. Saute sausage, while breaking it up, until cooked through, about 10 minutes.
  4. Add mushrooms and sauté 3 minutes. Add pepper, Italian seasoning and tomatoes to the skillet. Simmer, stirring every now and then, about 8 minutes.
  5. Combine sausage mixture with pasta, spinach, mozzarella cheese and 1/3 cup Parmesan cheese.
  6. Pour into 9″ x 13″ glass baking dish. Sprinkle remaining 2/3 cup Parmesan cheese on top.
  7. Bake 15 minutes or until cheese is melted and sauce is bubbling.

Notes:

Recipe Origin:  Back of a pasta box!

Roasted Shrimp with Garlic and Lemon

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Yield: 3-4 Servings

Ingredients:

  • 1/3 cup olive oil
  • 1 lemon, zested then half cut into thin slices and other half into wedges
  • 3-4 fresh thyme sprigs, leaves removed
  • sea or kosher salt and fresh black pepper
  • pasta, couscous or rice for serving
  • 2 tablespoons butter
  • 1 lb peeled, deveined shrimp (21 to 30 per lb, tails off)
  • 5 cloves garlic, minced

Directions:

  1. Preheat oven to 400 degrees F.
  2. In an 8×8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan, if it doesn’t drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes, if it looks like it is getting too brown remove and proceed to next step.
  3. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.
  4. Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don’t squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often.
  5. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

Notes:

Recipe Origin:  This blog. I haven’t made this yet, but when I do I’ll come back and add my notes.

Pasta with Cauliflower

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yield: Serves 4-6

Ingredients:

  • 1 head cauliflower
  • Salt
  • 1/4 cup olive oil
  • 1 TBSP minced garlic
  • 1 Cup coarse bread crumbs
  • 1 pound Penne, Ziti or some other kind of cut pasta
  • Ground black pepper

Directions:

  1. Bring a large pot of water to boil.
  2. Trim the cauliflower and divide into florets.
  3. Salt the water, add the cauliflower and cook until it is tender, but not mushy.
  4. Remove it from the boiling water with a slotted spoon and set it off to the side, and chop cauliflower into smaller pieces.
  5. Cook the pasta in the same water you just cooked the cauliflower in.
  6. While the pasta is cooking, combine oil and garlic in a large deep skillet on medium low heat. Cook, stirring until garlic is golden, about 5 minutes.
  7. When the garlic is golden, add cauliflower and bread crumbs and turn the heat to medium. Cook, stirring occasionally.
  8. When the pasta is just about done – it should be 2 or 3 minutes away from al dente- RESERVE  1 CUP of the cooking water, and drain the rest.
  9. Add the pasta to the skillet with the cauliflower and toss with a large spoon until combined. Add salt and pepper to taste, along with some of the pasta water. When it is hot and the pasta is nicely glazed, serve.

Notes:

Recipe Origin:  Mark Bittman’s excellent book called The Minimalist Cooks Dinner. I love this book and I highly recommend it.

Roasted Vegetable Pasta

Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 30 minutes | Yield: Serves: 6

Ingredients:

  • 3/4 pound strozapretti pasta (Montebello is great), or spaghetti or linguine
  • 1 medium eggplant, cut into 3/4-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 8 cloves garlic
  • 1/2 cup olive oil
  • kosher salt and black pepper
  • 1 pound cherry tomatoes, halved or quartered if large
  • 1/4 cup fresh thyme or oregano (I like thyme) leaves
  • grated Parmesan, for serving

Directions:

  1. Heat oven to 450° F.
  2. Cook the pasta according to the package directions. DON’T POUR ALL WATER OUT! Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
  3. Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown and very tender, 15 to 18 minutes.
  4. Add the vegetables, tomatoes, and reserved cooking water to the pasta and cook over medium heat, tossing, until the liquid coats the pasta, 2 to 4 minutes.
  5. Add the thyme or oregano and toss to combine.
  6. Sprinkle with the Parmesan.

Notes: Add sliced grilled chicken to the top. The first time I made this I forgot to save the pasta water. It was fine. I cooked the tomatoes with the other veggies instead of adding them to the end. It was fine. I forgot to add the oregano and “toss to combine” at the end. I just threw a few oregano leaves on the top. I don’t think it matters, really. It was delicious! Easy, good and enough leftovers for another meal. Original recipe calls for spaghetti, which I don’t like, so I used this excellent strozapretti I found from Whole Foods.

Recipe Origin:  Real Simple.

Wondertime Macaroni and Cheese

Prep Time: 20 minutes | Cook Time: 25-30 minutes | Total Time: 50 minutes | Serves: 6 to 8

Ingredients:

  • 10 oz. extra-sharp cheddar, grated
  • 4 oz. Monterey Jack, grated
  • 4 oz. Velveeta, cubed
  • 4 oz. cream cheese
  • 1 (12 oz.) can evaporated milk
  • 1 tsp. Dijon mustard
  • 6 slices extra-thick bacon, cooked crisp and crumbled
  • Salt and pepper to taste
  • 12 oz. elbow macaroni cooked and drained
  • 1/2 c. plain dried bread crumbs
  • 2 oz. Parmesan, grated

Directions:

  1. Heat oven to 350°. Put cheeses (except Parmesan) in the top of a double boiler (if you don’t have one, set a heatproof bowl over a saucepan with about 1 inch of water in it) and melt over simmering water, stirring frequently.
  2. Gradually add milk, whisking until completely smooth. Whisk in mustard, bacon, salt and pepper.
  3. Pour into a 9-by-9-inch baking dish, add macaroni, and toss to coat.
  4. In a small bowl, combine bread crumbs and Parmesan; sprinkle over the top. Bake until crumbs are browned and cheese is bubbling, 25 to 30 minutes.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Lasagna

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Yield: 1 lasagna

Ingredients:

  • 1 pound ground beef or ground turkey (or cooked chicken, Italian sausage, andouille, etc.)
  • 2 cloves garlic, minced (I would use 3 or 4 cloves)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 26 to 28 ounces (about 3 cups) pasta sauce
  • Salt and pepper
  • 2 tablespoons red wine (optional)
  • 1 cup chicken stock
  • 8 ounces cream cheese, softened
  • 2 tablespoons white wine (optional)
  • 12 ounces (3 cups) freshly grated mozzarella
  • 8 no-boil lasagna noodles
  • 2 cups cooked, well-drained spinach, peas, or other vegetables (optional)
  • 1 cup (about 4 ounces) freshly grated Parmesan

Directions:

  1. Heat oven to 400. Spray a 9-by-13-inch dish. Thoroughly cook the ground beef, garlic, and herbs in a large skillet, stirring frequently and breaking up the meat. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.
  2. In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.
  3. Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetables, toss them evenly over the noodles.
  4. Pour the cream-cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated Parmesan. Bake until brown and bubbling, 45 minutes. Let cool for 10 minutes.

Notes: I like to add finely diced carrots, and I like to add a few more lasagna noodles. You might as well double the recipe and make 2. It’s not much more work than making 1. I always know someone who has a new baby, or a sick family member, or has just had surgery. Everyone needs a little help sometimes.

Recipe Origin: Based on Wondertime recipe. Great magazine that is no longer.

Asparagus Tagliatelle

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 4

Ingredients:

  • 2 heads garlic, peeled (30 cloves)
  • 6 TBSP olive oil
  • 1 3/4 lb asparagus, cut into pieces
  • 1 lb tagliatelle pasta
  • 3 TBSP red wine vinegar
  • 1 TBSP fresh lemon juice
  • 1/4 tsp sugar
  • 1 red onion, large, chopped
  • salt & pepper

Directions:

  1. Preheat oven to 425F. Place garlic cloves on a piece of foil and drizzle with 1 Tbsp olive oil. Wrap garlic in foil and roast until soft and just golden, about 25 minutes.
  2. Meanwhile, in a large pot of boiling, salted water, cook the asparagus until crisp-tender, about 2 minutes. Remove with a strainer and refresh in cold water; drain.
  3. Add the pasta to the pot and cook until al dente; drain, reserving 1/2 cup of the pasta cooking water. Reserve the pot.
  4. Using a blender, puree the roasted garlic, the vinegar, lemon juice and sugar. With the machine on, slowly add 1/4 cup olive oil.
  5. In the reserved pot, heat the remaining 1 TBSP olive oil over medium-high heat.
  6. Add onion and cook until softened, about 5 minutes. Add pasta, asparagus, roasted garlic vinaigrette and the reserved pasta cooking water.
  7. Toss to combine and season with salt and pepper.

Notes:

Recipe Origin:  No idea.

Le Cirque’s Pasta Primavera

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves

Ingredients:

  • Pasta Primavera
  • 1 bunch broccoli
  • 2 small zucchini, unpeeled
  • 4 asparagus spears
  • 1 ½ cups green beans
  • ½ cup fresh or frozen peas
  • ¾ cup fresh or frozen snow peas
  • 1 Tbsp peanut, vegetable or corn oil
  • 2 cups thinly sliced mushrooms
  • Freshly ground black pepper
  • 1 tsp minced hot red or green chili, or ½ tsp dried red-pepper flakes
  • ¼ cup finely chopped parsley
  • 6 Tbsp olive oil
  • 1 tsp minced garlic
  • 3 cups seeded diced tomatoes, juices reserved
  • 6 basil leaves, chopped
  • 1 pound spaghetti
  • 4 Tbsp butter
  • 2 Tbsp chicken broth
  • ½ cup heavy cream
  • ½ cup grated Parmesan
  • ½ cup toasted pine nuts

Directions:

  1. Trim broccoli and break into florets.
  2. Trim ends of zucchini, Cut into quarters, then into 1- inch lengths. (About 1 ½ cups)
  3. Cut each asparagus into 2-inch pieces.
  4. Trim beans and cut into 1-inch pieces.
  5. Cook each of the green veggies separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again. Combine the cooked veggies in a bowl.
  6. Cook the peas and pods about 1 minute if fresh, 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with vegetables.
  7. In a skillet over medium-high heat; heat peanut oil and add mushrooms. Season to taste. Cook about 2 minutes, shaking the skillet and stirring.
  8. Add mushrooms, chili and parsley to other veggies.
  9. Heat 3 Tbsp olive oil in a sauce pan and add ½ garlic; tomatoes, salt and pepper. Cook about 4 minutes. Add basil.
  10. Heat 3 Tbsp olive oil in a large skillet and add remaining garlic and veggie mixture. Cook, stirring gently, until heated through.
  11. Cook spaghetti in boiling salted water until almost but not quite tender, retaining a slight resistance. Drain well.
  12. In a pot large enough to hold the spaghetti and veggies, add butter and melt over med-low heat. Then add chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add spaghetti and toss quickly to blend.
  13. Add half of vegetables, and pour in the liquid from the tomatoes, tossing over a very low heat.
  14. Add remaining veggies. If sauce seems dry, add 3 to 4 Tbsp more cream.
  15. Add the pine nuts and give mixture a final toss.
  16. Serve equal portions of spaghetti mixture in bowls. Spoon equal amounts of tomatoes over each serving.

Notes:

Recipe Origin:  Le Cirque’s Original famous recipe. I think I read it in the NYT years ago.

Northern Italian Lasagna

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: 2 minutes | Yield: Serves 8-10

Ingredients:

  • 12 ounces lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1 1/2 cups grated Parmesan cheese or Romano cheese
  • 6 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon ground nutmeg
  • 2 1/2 cups milk

Filling:

  • 1 ¾ cups crumbled firm tofu (drained)
  • 1 (28 ounce) can cut tomatoes
  • 1 cup chopped onion
  • ¼ cup chopped carrot
  • ¼ cup chopped celery
  • ¼ cup chopped fresh parsley
  • ¼ cup tomato paste
  • ½ teaspoon vegetable bouillon granules
  • 1/8 teaspoon ground nutmeg
  • ½ cup dry white wine
  • 1/3 cup light cream or milk

Directions:

  1. In a large saucepan (or Dutch oven) cook tofu until browned.
  2. Add undrained tomatoes, onion, carrot, celery, parsley, tomato paste, bullion granules, nutmeg, 1 teaspoon salt, 1 teaspoon pepper to tofu. Stir.
  3. Stir in wine and ¼ cup water. Bring to a boil; reduce heat.
  4. Boil gently, uncovered, for 45 to 60 minutes or until desired consistency, stirring occasionally. Remove from heat.
  5. Cook pasta in boiling water just until tender; drain. Rinse with cool water.
  6. Combine cheeses.
  7. For the sauce melt butter in saucepan. Stir in flour, pepper, nutmeg, and ½ teaspoon salt. Add milk; cook and stir until thick and bubbly (don’t let burn!).
  8. Arrange a single layer of the pasta in the bottom of a greased 13”x9”x2” baking dish. Spread 1/3 white sauce over noodles. Spread 1/3 Tofu “meat” filling over white sauce. Spread 1/3 cheese over tofu. Repeat layers of pasta, sauce, tofu mix and cheese 2 more times.
  9. Cover with foil and bake at 350degrees for 40 to 50 minutes. Remove from oven. Let stand 10 minutes.

Notes:

Recipe Origin:  We’ve made this probably dozens of times. No one ever suspects there is tofu in there. It tastes just like the lasagna my friend’s Northern Italian mother makes.

Lasagna

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 1 lasagna

Ingredients:

  • 8 ounces lasagna noodles
  • 1 1/2 pound ground beef
  • 1/2 cup minced onions
  • 1 TBSP chopped garlic
  • 1 tsp salt
  • 1/2 tsp garlic salt
  • 1 (32 ounce) jar spaghetti sauce   (or 2- 26 oz jars)
  • 1 (16 ounce) package large curd cottage cheese
  • 1 15 oz package ricotta cheese
  • 1 egg
  • few dashes grated nutmeg
  • 1 pound mozzarella cheese, shredded

Directions:

  1. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain. Or you can soak noodles in a pot of hot tap water for 20 minutes, drain, and not cook them.
  2. In a large skillet over medium heat, saute ground beef, onions, garlic, salt and garlic salt until meat is brown. (Can add 1 tsp dried oregano, and 1 tsp Italian seasoning at this point if desired).
  3. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
  4. Combine cottage and ricotta cheeses, 1 or 2 eggs, and few dashes of nutmeg.
  5. Preheat oven to 350 degrees F (175 degrees C). Spray Pam in a 9×13 inch glass baking dish.
  6. Line bottom of pan with three lasagna noodles.
  7. Spread 1/3 of sauce mixture over noodles.
  8. Layer 1/3 of the cottage and ricotta cheese mixture over the sauce.
  9. Sprinkle 1/3 of the mozzarella over the cottage cheese.
  10. Repeat this layering process until all ingredients are used up.
  11. Bake in the preheated oven for one hour.
  12. Let stand for 10 minutes before serving.

Notes:

Recipe Origin: No idea.

Friendly Lasagna

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Makes 2. Keep one, give one to a friend. Or freeze it.

Ingredients:

  • 16 oz box lasagna noodles
  • 2 lbs ground beef
  • 1/2 cup minced onions
  • 1  tsp salt
  • 1 tsp garlic salt
  • 2 (32 oz) jars spaghetti sauce (or thereabouts. I can never seem to find 32 oz. jars)
  • 1 (32 oz) container large curd cottage cheese
  • 2 lbs mozzarella cheese, shredded

Directions:

  1. Preheat oven to 350 degrees F. Spray Pam in a 9×13 inch dish.
  2. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain. Or you can soak noodles in a pot of hot tap water for 20 minutes, drain, and not cook them. Or you can use the kind of noodles that don’t need cooking.
  3. In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown.
  4. Add 1 tsp dried oregano, and 1 tsp Italian seasoning
  5. Add spaghetti sauce
  6. Line bottom of pan with three lasagna noodles.
  7. Spread 1/3 of sauce mixture over noodles.
  8. Layer 1/3 of the cottage cheese over the sauce.
  9. Sprinkle 1/3 of the mozzarella over the cottage cheese.
  10. Repeat this layering process until all ingredients are used up. Finish with mozzarella on top.
  11. Bake for one hour.
  12. Let stand for 10 minutes before serving.

Notes: I have nicknamed this “Friendly Lasagna” because it makes 2. I always seem to have a friend who needs one.

If you want to add veggies, add ½ box of 10oz frozen, chopped spinach to meat mixture while cooking. Also, can sautee mushrooms and add after meat layer.

Recipe Origin:

Someone at church gave this to me one day and asked me to make it for some teenagers that were having a lock in at the church. This is really a surprisingly easy and good lasagna!