Ingredients:
Coarse salt
2 cups uncooked elbow macaroni pasta
1 tablespoon extra-virgin olive oil
2 celery stalks, finely sliced
1 carrot, finely chopped
1 green bell pepper, diced
½ cup diced red onion
3 to 4 cloves garlic, minced
1 pound lean grass-fed ground beef
2 teaspoons ground cumin
1 teaspoon chili powder
2 14 ½.-ounce cans diced tomatoes (not drained)
8 ounces shredded mozzarella
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Directions:
Preheat the oven to 350
Bring a large pot of salted water to a boil. Cook the elbow macaroni until just shy of al dente, about 5 minutes.
In the meantime, heat the oil in a large skillet over medium-high heat, then add the celery, carrot, bell pepper and red onion. Season with a pinch of salt and saute until the veggies begin to get tender. About 5 minutes. Add the garlic and saute until fragrant, another 30 seconds.
Add the ground beef and brown it with the veggies, breaking it up with a wooden spoon. Season with the cumin, chili powder and a pinch of salt; toss the beef and veggies around in the skillet another minute or two. Add the diced tomatoes and stir into the mix. Transfer the mostly-cooked elbow macaroni to the skillet and stir to combine.
Transfer the chili mac to any casserole dish you want! Sprinkle with the mozzarella and bake, uncovered, until the cheese is browned and bubbly, 30 to 40 minutes.
Cooks note: Mix some of the cheese into the pasta. Put the rest on top.
Showing posts with label Main Dishes - Pasta. Show all posts
Showing posts with label Main Dishes - Pasta. Show all posts
Thursday, April 23, 2020
Saturday, October 11, 2014
BLT Pasta
8 oz, penne pasta - cook according to package directions, omitting salt and fat. Drain
6 bacon slices
2 cups grape tomatoes, halved
1/4 teaspoon salt
6 oz spinach
1/2 teaspoon pepper
1/4 cup grated Romano cheese
Heat a large skillet over medium-high heat, add bacon and cook 6 minutes or until crisp. Remove bacon from pan and crumble. Add tomatoes and salt to drippings in pan ( I would drain off some of the grease), Cook 3 minutes or until tomatoes are tender, stirring occasionally. Add spinach and pasta to the pan, cook 1 minute or just until spinach begins to wilt. stirring. sprinkle bacon, pepper and cheese,
6 bacon slices
2 cups grape tomatoes, halved
1/4 teaspoon salt
6 oz spinach
1/2 teaspoon pepper
1/4 cup grated Romano cheese
Heat a large skillet over medium-high heat, add bacon and cook 6 minutes or until crisp. Remove bacon from pan and crumble. Add tomatoes and salt to drippings in pan ( I would drain off some of the grease), Cook 3 minutes or until tomatoes are tender, stirring occasionally. Add spinach and pasta to the pan, cook 1 minute or just until spinach begins to wilt. stirring. sprinkle bacon, pepper and cheese,
Tuesday, November 26, 2013
Sausage Pasta
3/4 lb pasta
1 lb spicy Italian Sausage
1 onion, chopped
3-4 cloves, chopped or minced
1 14.5 oz can chicken broth ( I think only 1/2 a can is enough)
1 teaspoon dried basil (I use 1/3 c fresh)
1 14.5 oz can diced tomatoes
1 10 oz pkg frozen chopped spinach (use fresh or canned! It is easier)
1/2 c grated parmesan cheese
Bring a lage pot of lightly salted water to a boil, Add pasta and cook for 8-10 minutes to al dente, drain and reserve.
In a large skillet, cook sausage through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid .
Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach, cover skillet and simmer on reduced heat until spinach is tender (this only takes a minute or two!)
Add pasta to skillet and mix. Sprinkle with cheese and serve.
1 lb spicy Italian Sausage
1 onion, chopped
3-4 cloves, chopped or minced
1 14.5 oz can chicken broth ( I think only 1/2 a can is enough)
1 teaspoon dried basil (I use 1/3 c fresh)
1 14.5 oz can diced tomatoes
1 10 oz pkg frozen chopped spinach (use fresh or canned! It is easier)
1/2 c grated parmesan cheese
Bring a lage pot of lightly salted water to a boil, Add pasta and cook for 8-10 minutes to al dente, drain and reserve.
In a large skillet, cook sausage through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid .
Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach, cover skillet and simmer on reduced heat until spinach is tender (this only takes a minute or two!)
Add pasta to skillet and mix. Sprinkle with cheese and serve.
Friday, August 30, 2013
Creamy Chicken Pasta
From Cooking Light - I altered a little.
9 oz pasta - I used Rotini but any large would work or use rice
12 oz boneless chicken breasts - cut into bite size pieces
3/4 t salt
3/4 t pepper
1 cup chicken broth
2 T flour
1/2 c half & half
1/3 cream cheese ( or mascarpone)
1/4 chopped parsley
1/2 c chopped onion
1t minced garlic
1t thyme (or a season mix)
8 oz mushrooms (i used 12 oz fresh)
3T red wine vinegar (I used balsamic) I would cut to 2 T
1/2 t dijon mustard - don't use more
1 can peas ( not in original recipe but a good way to sneak veges in)
Cook Pasta.
Heat large skillet or dutch oven over medium heat. Add a bit of olive oil, onion and garlic. Cook 5 minutes. Add thyme & mushrooms, cook 8 minutes until everything is golden.Add the peas along with salt & pepper to taste.
Remove from pan and let sit.
Mix vinegar and mustard and set aside
Add chicken to pan, salt & pepper. Cook 4 minutes until brown on all sides. Combine 1/4 c broth with flour. Add mix along with rest of the stock to the chicken. Add 1/2 & 1/2. Bring to boil and cook an additional 2 minutes until chicken is done. Remove from heat, stir in cream cheese and 2 T parsley. Mix until cheese melts. Add the vinegar mixture, stir. Add the veges and pasta. Add salt & pepper to taste. Top with the remaining parsley and serve.
9 oz pasta - I used Rotini but any large would work or use rice
12 oz boneless chicken breasts - cut into bite size pieces
3/4 t salt
3/4 t pepper
1 cup chicken broth
2 T flour
1/2 c half & half
1/3 cream cheese ( or mascarpone)
1/4 chopped parsley
1/2 c chopped onion
1t minced garlic
1t thyme (or a season mix)
8 oz mushrooms (i used 12 oz fresh)
3T red wine vinegar (I used balsamic) I would cut to 2 T
1/2 t dijon mustard - don't use more
1 can peas ( not in original recipe but a good way to sneak veges in)
Cook Pasta.
Heat large skillet or dutch oven over medium heat. Add a bit of olive oil, onion and garlic. Cook 5 minutes. Add thyme & mushrooms, cook 8 minutes until everything is golden.Add the peas along with salt & pepper to taste.
Remove from pan and let sit.
Mix vinegar and mustard and set aside
Add chicken to pan, salt & pepper. Cook 4 minutes until brown on all sides. Combine 1/4 c broth with flour. Add mix along with rest of the stock to the chicken. Add 1/2 & 1/2. Bring to boil and cook an additional 2 minutes until chicken is done. Remove from heat, stir in cream cheese and 2 T parsley. Mix until cheese melts. Add the vinegar mixture, stir. Add the veges and pasta. Add salt & pepper to taste. Top with the remaining parsley and serve.
Tuesday, May 15, 2012
Cheesy Mac & Cheese
3c Milk
6T Cornstarch
6T Butter
4c Cheddar Cheese (grated)
1.5c Mozerella Cheese (grated)
1lb elbow macaroni
Cook macaroni according to package directions. Drain.
At the same time, over medium heat melt butter. Slowly stir in cornstarch. Stir until incorporated well. Slowly add milk, a little at a time as it will lump. Cook over medium heat until comes to a boil. Stir constantly as it will stick and burn. It will thicken before it boils. Once it boils cook 1 minute stirring constantly. Remove from heat. Stir in 3 cups cheddar cheese and 1 cup mozzella cheese.
Stir cheese sauce into drained macaroni until mixed well. Pour mixture into a 13x9 greased baking dish. Top with remaining cheese. Cook in a 350 degree oven for about 30 minutes until heated through and lightly brown on top.
Enjoy!
6T Cornstarch
6T Butter
4c Cheddar Cheese (grated)
1.5c Mozerella Cheese (grated)
1lb elbow macaroni
Cook macaroni according to package directions. Drain.
At the same time, over medium heat melt butter. Slowly stir in cornstarch. Stir until incorporated well. Slowly add milk, a little at a time as it will lump. Cook over medium heat until comes to a boil. Stir constantly as it will stick and burn. It will thicken before it boils. Once it boils cook 1 minute stirring constantly. Remove from heat. Stir in 3 cups cheddar cheese and 1 cup mozzella cheese.
Stir cheese sauce into drained macaroni until mixed well. Pour mixture into a 13x9 greased baking dish. Top with remaining cheese. Cook in a 350 degree oven for about 30 minutes until heated through and lightly brown on top.
Enjoy!
Wednesday, May 2, 2012
Cincinatti Chili
Ingredients:
1 lb Thin spaghetti
1 Can of chili without beans
1/2 cup shredded cheese
1 small white onion diced
Directions:
Cook spaghetti per package instructions
Heat chili in sauce pan or microwave
Diners build their own plate, adding as much chili, cheese and onions as they want.
1 lb Thin spaghetti
1 Can of chili without beans
1/2 cup shredded cheese
1 small white onion diced
Directions:
Cook spaghetti per package instructions
Heat chili in sauce pan or microwave
Diners build their own plate, adding as much chili, cheese and onions as they want.
Tuna Noodle Casserole
Prep: 10 minutes
Bake: 25 minutes
Serves: 4
1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1/2 cup milk
1 can peas
2 tablespoons chopped pimentos (optional)
2 cans solid tuna in water, drained and flaked
2 cups hot cooked medium egg noodles
2 tablespoon dry bread crumbs
1 tablespoon butter, melted
1/2 cup milk
1 can peas
2 tablespoons chopped pimentos (optional)
2 cans solid tuna in water, drained and flaked
2 cups hot cooked medium egg noodles
2 tablespoon dry bread crumbs
1 tablespoon butter, melted
Directions:
Heat the oven to 400°F. Stir the soup, milk, peas, pimiento, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.
Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture.
Sprinkle with the bread crumb mixture.
Bake for 5 minutes or until the bread crumbs are golden brown.
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Monday, April 30, 2012
Seafood Gumbo
3/4c flour
3/4 c oil
2 pt oysters
4 cans lump crab meat (drained)
2 lbs shrimp
1 onion, chopped
1 bell pepper, chopped
3 garlic cloves, chopped
1 celery rib, chopped
Fille, (ground sassafras leaves)
green onions, chopped
Make a very dark roux with the oil and flour. Add onions, bell pepper, garlic and celery ro roux and saute until clear. Spoon this mixture into in a gumbo pot and add 2 qts of water & 2T of Fille, Stir, Simmer about 1/2 hour, add more water if gumbo is too thick. Add shrimp, oysters and crabmeat one hour before serving. Add seasoning to taste. Ladle gumbo over steamed rice in a soup bowl. Add onion tops and dust with fille.
3/4 c oil
2 pt oysters
4 cans lump crab meat (drained)
2 lbs shrimp
1 onion, chopped
1 bell pepper, chopped
3 garlic cloves, chopped
1 celery rib, chopped
Fille, (ground sassafras leaves)
green onions, chopped
Make a very dark roux with the oil and flour. Add onions, bell pepper, garlic and celery ro roux and saute until clear. Spoon this mixture into in a gumbo pot and add 2 qts of water & 2T of Fille, Stir, Simmer about 1/2 hour, add more water if gumbo is too thick. Add shrimp, oysters and crabmeat one hour before serving. Add seasoning to taste. Ladle gumbo over steamed rice in a soup bowl. Add onion tops and dust with fille.
Crock Pot Beans "Marilyn's"
1 303 c Kidney Beans
1 303c butter beans
2 303c pork n beans
*1 onion
*4 slices bacon (cubed)
*1 lb hamburger
*2 sticks linguica
2T liquid smoke
1/2c catsup
1/4c brown sugar
*Fry & Drain
Combine ingredients & crockpot & cook all day
Thanks to Aunt Marilyn
1 303c butter beans
2 303c pork n beans
*1 onion
*4 slices bacon (cubed)
*1 lb hamburger
*2 sticks linguica
2T liquid smoke
1/2c catsup
1/4c brown sugar
*Fry & Drain
Combine ingredients & crockpot & cook all day
Thanks to Aunt Marilyn
Monday, January 30, 2012
Baked Ziti with Spinach & Veal
Ingredients
2 bundles farm spinach, trimmed, washed and dried, chopped
Salt
2 tablespoons EVOO
Directions:
Bring a large pot of water to boil for pasta.
In the skillet heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the ground veal and lightly brown and crumble, then add the chopped carrot, shallots, garlic, and sage and season with salt and a little pepper and cook to soften carrots and onions, about 5 minutes, stirring frequently, add the wine and turn the heat down a bit to simmer gently.
Meanwhile, drop the pasta in salted water and undercook by 2 minutes from package cooking directions.
In a saucepot over medium to medium-high heat, add butter and melt, whisk in the flour for 1 minute then whisk in the milk, bring to a bubble and season with more salt than pepper and a few grates of nutmeg. When the sauce has thickened enough to coat the back of a spoon taste and adjust nutmeg and pepper to your liking.
Add the spinach to the veal until it is wilted and incorporate, then stir together the pasta, veal mixture, and sauce. Pour the mixture into a casserole and top with the cheeses. Cool, cover and store for a make-ahead meal.
Preheat the oven to 375 degrees F.
Place the casserole on a baking sheet to catch the drips and bake in a hot oven until brown and bubbly, 35 to 45 minutes if reheating, 15 to 20 minutes, if not.
Made this for the Lawry's in 2011 - Excellent. Could be made with ground turkey but would need to really spice up the turkey
2 bundles farm spinach, trimmed, washed and dried, chopped
Salt
2 tablespoons EVOO
1 pound ground veal
1 small carrot, peeled and finely chopped
2 large shallots or 1 medium onion, finely chopped
3 to 4 large cloves of finely chopped
2 tablespoons very thinly sliced fresh sage (a small handful of leaves)
Freshly ground black pepper
1 cup dry white wine or chicken stock-in-a-box
1 pound ziti
4 tablespoons butter
3 rounded tablespoons flour
2 1/2 cups milk
Freshly grated nutmeg to your taste
About 1 1/2 cups grated Italian fontina (recommended: Fontina Val D'Aosta or 6 ounces Gruyere Cheese)
About 3/4 cup grated Parmesan cheese
1 small carrot, peeled and finely chopped
2 large shallots or 1 medium onion, finely chopped
3 to 4 large cloves of finely chopped
2 tablespoons very thinly sliced fresh sage (a small handful of leaves)
Freshly ground black pepper
1 cup dry white wine or chicken stock-in-a-box
1 pound ziti
4 tablespoons butter
3 rounded tablespoons flour
2 1/2 cups milk
Freshly grated nutmeg to your taste
About 1 1/2 cups grated Italian fontina (recommended: Fontina Val D'Aosta or 6 ounces Gruyere Cheese)
About 3/4 cup grated Parmesan cheese
Directions:
Bring a large pot of water to boil for pasta.
In the skillet heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the ground veal and lightly brown and crumble, then add the chopped carrot, shallots, garlic, and sage and season with salt and a little pepper and cook to soften carrots and onions, about 5 minutes, stirring frequently, add the wine and turn the heat down a bit to simmer gently.
Meanwhile, drop the pasta in salted water and undercook by 2 minutes from package cooking directions.
In a saucepot over medium to medium-high heat, add butter and melt, whisk in the flour for 1 minute then whisk in the milk, bring to a bubble and season with more salt than pepper and a few grates of nutmeg. When the sauce has thickened enough to coat the back of a spoon taste and adjust nutmeg and pepper to your liking.
Add the spinach to the veal until it is wilted and incorporate, then stir together the pasta, veal mixture, and sauce. Pour the mixture into a casserole and top with the cheeses. Cool, cover and store for a make-ahead meal.
Preheat the oven to 375 degrees F.
Place the casserole on a baking sheet to catch the drips and bake in a hot oven until brown and bubbly, 35 to 45 minutes if reheating, 15 to 20 minutes, if not.
Made this for the Lawry's in 2011 - Excellent. Could be made with ground turkey but would need to really spice up the turkey
Wednesday, October 12, 2011
Italian Sausage Soup
1 ½ lbs - Hot Italian Sausage
Medium onion chopped
3 - cloves garlic chopped
1 - can (28oz) diced tomatoes
1 ½ cups dry red wine
4 - cans (10 ½ oz) Beef Broth
2 - zucchinis sliced
1 - green bell pepper diced
3 - cups (uncooked) bow tie noodles
1 - teaspoon basil
3 - Tablespoons parsley
Sauté sausages, then slice on a diagonal.
Sauté onions and garlic in same pan.
Add the above to the tomatoes, wine and beef broth.
Simmer for 30 minutes.
Add vegetables and noodles.
Simmer about 20 minutes more or until done.
Top with grated parmesan cheese. Serve with bread.
Thank you Berni!
Medium onion chopped
3 - cloves garlic chopped
1 - can (28oz) diced tomatoes
1 ½ cups dry red wine
4 - cans (10 ½ oz) Beef Broth
2 - zucchinis sliced
1 - green bell pepper diced
3 - cups (uncooked) bow tie noodles
1 - teaspoon basil
3 - Tablespoons parsley
Sauté sausages, then slice on a diagonal.
Sauté onions and garlic in same pan.
Add the above to the tomatoes, wine and beef broth.
Simmer for 30 minutes.
Add vegetables and noodles.
Simmer about 20 minutes more or until done.
Top with grated parmesan cheese. Serve with bread.
Thank you Berni!
Wednesday, October 5, 2011
Chicken Riggies
1 - stick margarine (not butter), melted
Use a small amount of olive oil and saute the chicken until juices run clear. Remove from pan and set aside.
1 - onion, minced
3 - cloves garlic, minced
1 - jar (20 oz) sweet peppers (slice and removed seeds)
3 - sliced hot cherry peppers (jarred ones with oil) Note: it is important to use jarred peppers. The flavor of fresh peppers completely changes the recipe. Any of these jarred peppers will work, just make sure you dont use too many hot ones.
1 - cup Parmesan cheese
2 lb - boneless chicken breast, cubed ( cut this into bite sized)
1 - can chicken broth
1 - can (15 oz) tomato sauce
½ - pint cream
1 - small can sliced black olives
1 to 1½ lb rigatoni pasta
Saute onion, garlic, and peppers in the margarine slowly over low/medium heat until the onions are clear.
Add the chicken stock, tomato sauce, and olives.
Simmer for about an hour. Add the cream and bring to a simmer. Add Parmesan cheese and chicken. Cook until hot thru. Add the Rigatoni and you are ready to serve
This recipe takes a long time to make but is delicious and plenty of leftovers.
I made this for a dinner and was able to do everything ahead except adding the cheese and chicken and did that when I was making the Pasta. Very yummy.
Tuna Noodle Casarole
Prep: 10 minutes
1 - can (10 3/4 ounces) Condensed Cream of Mushroom Soup
Bake: 25 minutes
Serves: 4
1 - can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1/2 - cup milk
1 - can peas
2 - tablespoons chopped pimientos (optional)
2 - cans solid tuna in water, drained and flaked
2 - cups hot cooked medium egg noodles
2 - tablespoon dry bread crumbs
1 - tablespoon butter, melted
Heat the oven to 400°F. 1 - can peas
2 - tablespoons chopped pimientos (optional)
2 - cans solid tuna in water, drained and flaked
2 - cups hot cooked medium egg noodles
2 - tablespoon dry bread crumbs
1 - tablespoon butter, melted
Stir the soup, milk, peas, pimiento, tuna and noodles in a 1 1/2-quart baking dish.
Stir the bread crumbs and butter in a small bowl.
Bake for 20 minutes or until the tuna mixture is hot and bubbling.
Stir the tuna mixture.
Sprinkle with the bread crumb mixture.
Bake for 5 minutes or until the bread crumbs are golden brown.
Seafood Alfredo
1 cube Butter
2/3 cup Milk
1 1/2 cups grated Parmesan cheese
4 ounce Cream cheese -- cut in small cubes
9 oz Fettuccine
1 lb seafood. (Shrimp and scallops)
3 cloves Garlic
In large saucepan combine cream cheese, 1 cup parmesan cheese, butter and
milk, stirring constantly until smooth.
In a separate pan, Saute garlic in olive oil. Add seafood and cook until done.
Toss pasta lightly with sauce, coating well. Add seafood and remainder of parmasean cheese.
Spaghetti with Mizithera Cheese
1 stick butter
1 cup (6 ounces) Mizithra cheese (you can substitute good quality Parmesan)
1 lb thin spaghetti
Browned Butter Procedure: Cut 1 stick of butter into pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).
Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.
Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.
Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.
Cook spaghetti per package directions. Mix in Mizithra and hot brown butter.
Recipe is in LoseIt
1 cup (6 ounces) Mizithra cheese (you can substitute good quality Parmesan)
1 lb thin spaghetti
Browned Butter Procedure: Cut 1 stick of butter into pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).
Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.
Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.
Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.
Cook spaghetti per package directions. Mix in Mizithra and hot brown butter.
Recipe is in LoseIt
Carbonera
Prep Time: 10 min
Cook Time: 7 minutes for pasta and 10 minutes for meat
Serves: 6 to 8
1 - lb thin spaghetti
1/2 - lb Italian sausage (I like HOT!)
1/2 - lb thick bacon
1/4 - cup cream
3/4 - cup Parmesan cheese
4 - eggs
2 - Tablespoons butter
2 - Tablespoons chopped parsley
Cook meat until done
Cook spaghetti per instructions on package
While spaghetti is cooking:
Crack eggs into a mixing bowl.
Mix thoroughly with whisk.
Add cream, parmesan cheese and mix again
Add melted butter and mix some more
Drain spaghetti
Add meat
Immediately add egg/cream mixture and toss thouroughly. (Heat from the spaghetti and meat will cook the eggs.)
Cover to continue the cooking process for about 4-5 minutes
Add chopped parsley
Serve with a nice salad
Cook Time: 7 minutes for pasta and 10 minutes for meat
Serves: 6 to 8
1 - lb thin spaghetti
1/2 - lb Italian sausage (I like HOT!)
1/2 - lb thick bacon
1/4 - cup cream
3/4 - cup Parmesan cheese
4 - eggs
2 - Tablespoons butter
2 - Tablespoons chopped parsley
Cook meat until done
Cook spaghetti per instructions on package
While spaghetti is cooking:
Crack eggs into a mixing bowl.
Mix thoroughly with whisk.
Add cream, parmesan cheese and mix again
Add melted butter and mix some more
Drain spaghetti
Add meat
Immediately add egg/cream mixture and toss thouroughly. (Heat from the spaghetti and meat will cook the eggs.)
Cover to continue the cooking process for about 4-5 minutes
Add chopped parsley
Serve with a nice salad
Sunday, October 2, 2011
Macaroni & Cheese
Prep Time: 15 min
Cook Time: 30 min
6 to 8 servings
Ingredients:
1 1/2 - pounds elbow pasta
1 1/2 - cups grated Monterey Jack (plus extra for topping)
3 - cups grated Cheddar (plus extra for topping)
1 1/2 - cups grated Provolone (plus extra for topping)
1 1/2 - cups grated Parmesan (plus extra for topping)
1 1/2 - cups half & half
Sea salt and freshly ground black pepper
Directions:
Preheat oven to 375 degrees F
Cook pasta until al dente
Strain and rinse in cool water.
In a saute pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered.
In the same pan, add all of the cheeses and the cream and whisk until blended.
Season with salt and pepper, to taste.
Slowly add the cooked ziti to the mixture, stirring gently.
Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet.
Top off with more cheese and bake for 24 to 30 minutes.
Cook Time: 30 min
6 to 8 servings
Ingredients:
1 1/2 - pounds elbow pasta
1 1/2 - cups grated Monterey Jack (plus extra for topping)
3 - cups grated Cheddar (plus extra for topping)
1 1/2 - cups grated Provolone (plus extra for topping)
1 1/2 - cups grated Parmesan (plus extra for topping)
1 1/2 - cups half & half
Sea salt and freshly ground black pepper
Directions:
Preheat oven to 375 degrees F
Cook pasta until al dente
Strain and rinse in cool water.
In a saute pan over medium-high heat, cook pancetta until it is crispy and the fat has rendered.
In the same pan, add all of the cheeses and the cream and whisk until blended.
Season with salt and pepper, to taste.
Slowly add the cooked ziti to the mixture, stirring gently.
Transfer the ziti and cheese mixture to a large baking dish or cast iron skillet.
Top off with more cheese and bake for 24 to 30 minutes.
Note: This makes a very full 9x13 pan. Pasta could be reduced to one pound.