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Archive for the ‘pasta’ Category

SAUSAGE, SPINACH AND CHEESE-STUFFED SHELLS

Welcome to Freezer Food Friday. Please share a recipe that can be made ahead and frozen for later use.

Today I have a pasta recipe that is enough for 2 meals. cook one on the day you prepare them or freeze them both.

SAUSAGE, SPINACH AND CHEESE-STUFFED SHELLS
1 (12-ounce) box jumbo pasta shells
1 tablespoon olive oil
1 cup finely chopped yellow onions
1 pound hot or sweet Italian sausage, casings removed
1 tablespoon minced garlic
1 large egg
1 (16-ounce) container part-skim ricotta cheese
1 (10-ounce) box chopped frozen spinach, thawed and squeezed dry
1 cup grated parmesan cheese
1 teaspoon dried basil
¼ cup unseasoned bread crumbs
½ teaspoon salt
½ teaspoon ground black pepper
1 ( 32-ounce) jar pasta sauce (4 cups)

If serving immediately, heat the oven to 375 F.

Bring a large stockpot of salted water to a boil. Cook the pasta shells according to package directions. Drain and rinse under cold water. Set aside.

In a large skillet over medium-high, heat the oil. Add the onions and sauté until softened, about 5 minutes. Add the sausage and cook, breaking it up with a spoon, until no traces of pink remain, about 5 minutes.

Add the garlic and cook for another minute. Remove the skillet from the heat and set aside to cool.

In a large bowl lightly beat the egg. Add the ricotta, spinach, ½ cup of the parmesan cheese, dried basil, bread crumbs, salt, pepper and the reserved sausage mixture.

Spread ½ cup of the pasta sauce over the bottom of each of two 9 x 13-inch or similarly sized shallow baking dishes. Fill each of the reserved shells with some of the sausage and ricotta filling.

Arrange half of the shells in each of the baking dishes, then spread half of the remaining pasta sauce over each dish of shells. Cover the pans with foil and bake for 30 minutes, or until hot and bubbling.

Uncover and sprinkle each dish with ¼ cup of the remaining parmesan cheese. Bake for another 10 minutes.

Alternatively, one or both baking dishes can be frozen for up to 4 months. The dishes should be covered tightly with foil and plastic wrap before freezing. When ready to serve, heat oven to 375 F. Remove the plastic wrap (leaving the foil) and bake directly from the freezer for 1 hour, or until hot and bubbling. Uncover and sprinkle each dish with ¼ cup of parmesan cheese. Bake for another 10 minutes.

Makes 8 servings.

Freezer Food Friday- Quick, Creamy Lasagna

Welcome to Freezer Food Friday!

Today I have a recipe that could potentially be a meal one night and provide leftovers suitable for freezing.

I hope you are finding meals worthy of preparing for you family. Please share on your blog and link using Mr. Linky, below!

 

 

Quick, Creamy Lasagna

Salt
15 oven-ready (rippled-style, such as Ronzoni) lasagna noodles (from two 8-ounce boxes) *
4 cups Spinach-mushroom filling
1 1/2 teaspoons dried basil
12 ounces cream cheese, softened, divided
1/2 cup vegetable broth, divided
1 jar (25-26 ounces) good jarred marinara sauce or Simple Marinara
4 cups (1 pound) grated part-skim or whole-milk mozzarella cheese, divided
3/4 cup finely grated parmesan cheese, divided

Adjust oven rack to lower-middle position and heat oven to 400 degrees. Dissolve 1 1/2 tablespoons salt in 2 quarts piping hot tap water in a 13-by-9-inch baking dish. Add noodles and soak until soft, about 10 minutes. Drain in a colander.

Meanwhile, mix spinach-mushroom filling with basil, 8 ounces cream cheese and 1/4 cup broth. Mix remaining 4 ounces cream cheese with remaining 1/4 cup broth in a small bowl; set aside.

To assemble, smear 1/4 cup marinara sauce over bottom of baking dish, then assemble 4 layers of each of the following: 3 lasagna noodles, a scant cup marinara, 1 scant cup filling mixture, 3/4 cup mozzarella, 2 tablespoons parmesan. Top with remaining 3 noodles, cream cheese-broth mixture, remaining 1 cup mozzarella and remaining 1/4 cup parmesan.

Spray one side of a large sheet of heavy-duty foil with vegetable-oil cooking spray. Cover baking dish with foil, oiled side down, and bake until bubbly throughout, 40 to 45 minutes. Leaving lasagna on same rack, turn oven to broil. Remove foil and broil until lasagna is spotty brown, 4 to 5 minutes.

Remove from oven and let sit for 10 minutes. Cut into squares and serve.

Serves 12.

Any leftover lasagna can be refrigerated for several days and reheated in the microwave. It can also be cut into individual portions and frozen. Assembled lasagnas can be frozen for a month or more; thaw before baking.

Freezer Food Friday – SWEET POTATO RAVIOLI

I love the idea of making my own ravioli.. I hope you do to!

SWEET POTATO RAVIOLI with CARAMELIZED ONION & SAGE

( makes 48 ravioli)

1 (12-oz.) package wonton wrappers
2 medium sweet potatoes
1 small yellow onion, sliced thin
½ tablespoon butter
½ tablespoon olive oil
Pinch of rubbed sage
½ cup part-skim ricotta cheese
1 teaspoon salt
1 tablespoon butter
½ tablespoon chopped chive
Parmesan cheese (optional)

• Cook sweet potatoes at 100 percent power (high) for 8-10 minutes until soft. Let rest.

• Melt butter with oil in small saucepan over low heat then add sliced onion. Cook slowly, stirring occasionally until caramelized and delicately browned.

• Scrape sweet potato flesh into food processor with onion, sage, ricotta and salt; pulse until thoroughly blended.

• Place ½ teaspoon of filling mixture in center of each wonton wrap. Dip fingertip in water and “paint” around all four edges of wrap. Fold bottom half of square over filling, aligning corners, press to seal and removing air pockets from around filling. Use ravioli crimper or round biscuit cutter to create half-moon shapes; discard cut-way dough. Place on parchment or foil-lined cookie sheet in freezer until solid. Transfer to plastic freezer bag and store until ready to prepare.

• Fill large spaghetti pot half-full of water; and bring to a boil. Drop frozen ravioli into boiling water, no more than 24 at a time, and cook until they rise to the surface, about 4-5 minutes.

• Meanwhile, place butter and chives in a large bowl. Use a slotted spoon to remove cooked ravioli and immediately place in bowl with butter and chives; toss hot pasta to coat. Sprinkle with parmesan if desired.

SPINACH LASAGNA ROLL UPS

 

Good Morning. Welcome to Freezer Food Friday.   I hope you are finding this meme helpful. If you are please leave a comment even if you do not have a recipe to share. If you do have a recipe, please link it below and share it with those who are reading. Thanks for making this meme work.

 

This recipe can be halved, or half your results can be frozen before you get to the “sauce in the skillet” part. If youdon’t have time to watch the skillet, you could line them up in a baking dish, cover with sauce and bake in the oven at 350 degrees until heated through.

SPINACH LASAGNA ROLL UPS

8 lasagna noodles
1 Tbsp. olive oil
2 lg. garlic cloves, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Ricotta cheese
1 tsp. salt
1 cup shredded Mozzarella cheese
1 jar (14-oz.) spaghetti sauce
Parsley for garnish

Prepare lasagna noodles according to package directions. Drain and lay flat until ready to use. Heat oil in a skillet over medium heat and sauté garlic 2 minutes.

Combine spinach, Ricotta, salt, garlic and 1/2 the Mozzarella cheese in a bowl. Spread each cooked lasagna noodle with a heaping 1/4 cup of spinach mixture. Roll up firmly and set aside.

Pour the spaghetti sauce into the same skillet. Place lasagna rolls seam-side down in the sauce and bring to boil. Reduce heat to low, cover and simmer 5 minutes. Sprinkle the last of the Mozzarella on top, cover and simmer 5 minutes longer or until rolls are heated through.

Serve on a plate with a side salad. Garnish with fresh parsley.

Baked Ziti Casserole

I am sorry I missed last weeks edition,  I spent a few days in the hospital on IV antibiotics. I am on the road to recovery now and glad to be hosting again!

Welcome to Freezer Food Friday. Please share a recipe on your blog or as a comment if you have no blog,  that can be made ahead and frozen for later use.  Use Mister Linky below to link your blog so others can find you.

 

 

 

Baked Ziti Casserole

Here’s a casserole to make from scratch when you have the time. Try freezing half the recipe for use another night.

2 medium eggplants
Salt
2 large zucchini
1/2 cup olive oil
1 lb. ziti or penne
1 onion, chopped
2 garlic cloves, chopped
2 28-oz. cans whole tomatoes
1/4 cup basil leaves, in strips
1/4 cup chopped parsley
Pepper
4 tbsp. butter
1 cup shredded mozzarella
1 cup grated Parmesan

Peel the eggplant. Cut into 1/8-inch-thick slices, sprinkle with salt and put in a colander to drain. Pat dry. Slice the zucchini.

Heat 1/4 cup olive oil in a skillet and fry the eggplant and zucchini until browned on both sides. Take them out of the pan and drain on paper towels.

Cook the ziti in boiling salted water. Drain and set aside.

In a saucepan, heat the remaining 1/4 cup oil. Add the onion and cook until translucent. Add the garlic and cook for 2 minutes. Then add the tomatoes, basil, parsley, salt and pepper. Simmer uncovered for 20 minutes. Pour into the bowl with the drained ziti.

Rub two shallow baking pans with olive oil. In the first pan, add 1/4 of the ziti, then 1/4 of the eggplant and zucchini. Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan. Repeat the layers in that pan and do the same in the second pan.

Bake one of the pans in a 350-degree oven for 30 minutes until the top is brown and crusty. Cover the other pan tightly with aluminum foil and freeze. Defrost before baking. Each pan will make 4 to 6 servings.

Lasagna Rolls

Hello…. anyone out there? Do you find this meme helpful? Leave me a comment and let me know… please join in and share a freezer recipe on your blog and link it here or if you do not blog, leave a recipe in the comments!

Today is Freezer Food Friday.

Freezer Food Friday

 

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares. I am on Twitter if you want to follow me and have started collecting Swagbucks. Swagbucks is a search engine where you can win bucks for searching ( I just use it in place of Google ). Check it out and see if it works for you!

Lasagna Rolls

2 (28 oz cans) diced tomatoes
2-4 cloves garlic
1 tbsp Italian seasoning
salt and pepper
1 tbsp vegetable oil
2 medium cooking onions, diced
2 cups sliced mushrooms
1/2 package Europe’s Best frozen spinach (thawed), squeezed to release extra liquid
2 cups ricotta cheese
1 egg, lightly beaten
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
salt and pepper
1 package fresh lasagna noodles (7 sheets per package)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

1. Preheat oven to 350°F.
2. In a food processor, puree tomatoes, garlic, Italian seasoning, salt and pepper. Set aside.
3. Spray 13 X 9-inch (3 L) glass baking dish with cooking spray. Pour one third of the tomato mixture in the baking pan.
4. In a non-stick skillet, heat oil. Add onions and mushrooms. Cook over medium high heat until slightly carmelized. Stir occasionally. Remove from heat and set aside.
5. In bowl, stir together onions, mushrooms, spinach, ricotta cheese, egg, half cup of shredded cheddar and half cup of shredded mozzarella. Season with salt and pepper. Mix well.
6. Lay all 7 sheets of pasta on the counter. Divide the filling evenly between the sheets, mounding it along the short end. Tightly roll up the pasta to make a long tube. Lay each filled pasta tube in the baking dish on top of the tomato sauce, seam side down. Repeat with other pasta tubes.
7. Pour remaining tomato sauce on top. Sprinkle remaining cheese over top.
8. Cover with foil and bake in centre of oven for 30 minutes. Remove foil and continue to bake for 10-15 minutes until cheese is bubbling and browned. Allow to rest for 10 minutes before serving.

This also freezes well, so while you’re at it, double the recipe and make another pan for the freezer! If you are going to freeze it, then cover with saran first, then tinfoil If you freeze it, remove it from the freezer and let it thaw in the fridge overnight before baking, then follow the same instructions to cook as are on the recipe.

MAMA TOMASO’S MARINARA

Today is Freeezer Food Friday.

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares.

Freezer Food Friday

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MAMA TOMASO’S MARINARA

1 tablespoon olive oil
1 tablespoon canola or other cooking oil
2 cloves garlic, crushed or minced
½ small onion, chopped
2 (6-ounce) cans tomato paste
4 (28-ounce) cans crushed tomatoes
Salt and pepper to taste
4 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried mint
1½ teaspoons sugar

In a large skillet or sauté pan, heat olive and canola oils. Cook garlic and onion together on medium-high heat until onion begins to turn clear. Add tomato paste and cook about 10 minutes, stirring constantly. If paste starts to scorch, lower the heat and add a small amount of water – no more than 1 or 2 tablespoons at a time. Remove from heat.

Put crushed tomatoes in a large pot. Add salt and pepper to taste. Heat and add tomato paste mixture, stirring until thoroughly blended. Add herbs and sugar.

Lower heat, cover and simmer for two hours, stirring often. The sauce should barely bubble while cooking.

If the sauce is too thick, add a little water – ½ cup or so at a time. If it’s too tart, add a small amount of baking soda – less than a teaspoon. More can ruin it.

Serve over a hearty pasta, such as linguine, fettuccine or rigatoni.

Makes 13½ cups, about 15 servings.

The sauce freezes nicely.

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