Italian Pasta recipe.
07-04-2012, 05:41 AM
#11
Super Member
Join Date: Sep 2010
Location: MD
Posts: 1,060
This recipe is a little different and can be made ahead.
Baked Spaghetti
1 pk. (16 oz.) spaghetti
1 1/2 lbs. ground beef
1 jar (48) oz. spaghetti sauce
1 can cream of mushroom soup
1 cup milk
2 cups mozzarella cheese
Cook spaghetti. Brown beef and pour off fat. Stir in spaghetti sauce. Combine soup and milk.
In 9 x 13 inch pan, layer meat mixture, spaghetti, soup mix, and then cheese. Repeat layers. Cover and bake at 350 for 55-65 minutes. Or, you can use 2- 8 inch square pans and bake one and freeze one. Can be kept frozen up to 3 months. To use frozen casserole, thaw in fridge overnight. Sit out at room temperature for 30 minutes before cooking. Cook at 350 for 55-65 minutes.
Baked Spaghetti
1 pk. (16 oz.) spaghetti
1 1/2 lbs. ground beef
1 jar (48) oz. spaghetti sauce
1 can cream of mushroom soup
1 cup milk
2 cups mozzarella cheese
Cook spaghetti. Brown beef and pour off fat. Stir in spaghetti sauce. Combine soup and milk.
In 9 x 13 inch pan, layer meat mixture, spaghetti, soup mix, and then cheese. Repeat layers. Cover and bake at 350 for 55-65 minutes. Or, you can use 2- 8 inch square pans and bake one and freeze one. Can be kept frozen up to 3 months. To use frozen casserole, thaw in fridge overnight. Sit out at room temperature for 30 minutes before cooking. Cook at 350 for 55-65 minutes.
07-04-2012, 01:45 PM
#12
Super Member
Join Date: Sep 2010
Location: Arizona
Posts: 5,578
Just wondering would this be a "Rosa" Sauce... looks yummy will diffently try this... Thank you for posting
Judy in Phx, AZ
Judy in Phx, AZ
Originally Posted by JanieW
dimitri, this isn't low calorie, but my family loves it:
[h=3]Ingredients[/h]
[h=3]Directions[/h]
[h=3]Ingredients[/h]
- 2 tablespoons olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
- 1 tablespoon dried basil leaves
- 3/4 teaspoon white sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup heavy cream
- 1 tablespoon butter
[h=3]Directions[/h]
- In a saucepan, saute onion in olive oil over medium heat. Add garlic and saute for one more minute. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes. Use as a sauce for any pasta. Sprinkle with freshly grated parmesan cheese and serve.
07-07-2012, 09:02 AM
#13
Super Member
Join Date: May 2009
Location: Ohio
Posts: 1,299
We eat tons of pastaaround here. A nice company dish is to bread some boneless chicken breasts (I cut them or pound them thin to cook quicker) fry them. Put in a baking pan. Small amount of your fav tomsto sauce on top of each followed by a slice of provolone or mozzarella. Bake until melted snd serve with your fav pasta and the rest of the sauce.
07-07-2012, 11:07 AM
#14
Super Member
Join Date: Sep 2010
Location: MD
Posts: 1,060
I bread my chicken also but I cook it in the oven for 40 minutes. Then I put pasta sauce in a pan, add the cooked chicken and add mozzarella and parmesan and cook for 20 minutes more. I stick them under the broiler for just a minute at the end to brown the cheese a little.
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