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1 pound ziti
12 ounces ricotta cheese
2 eggs, beaten
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
3 cups tomato sauce, homemade or jarred
8 ounces mozzarella cheese, sliced thin or cubed
Cook ziti in a large pot of boiling salted water until
tender but still firm, 10 to 12 minutes. Drain and rinse under cold running
water; drain well. In a medium bowl, combine ricotta cheese, eggs, 1/2
cup Parmesan cheese, salt, pepper and parsley. Blend well. Toss cooked
ziti with 2 cups of the sauce. Place half of the pasta in an 11 x 7-inch
baking dish. Top with ricotta mixture and half the mozzarella cheese. Top
with remaining ziti, sauce, mozzarella and Parmesan cheeses. Bake at 350
degrees until casserole is heated through and cheese is bubbly and lightly
browned on top, 30 to 35 minutes.
3 slices Italian bread, cut 1 inch thick,
trimmed of crust
1/2 cup milk
1 pound ground beef chuck
1 egg
1 large garlic clove, minced
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon pepper
In a small bowl, soak bread in milk 15 minutes. Squeeze
excess milk from bread. In a large bowl, combine softened bread with remaining
ingredients until well combined. Form into 8 to 10 meatballs.
Heat 2 tablespoons of olive oil in a saucepan over medium
heat. Add meatballs and cook, turning several times, 6 to 8 minutes, or
until evenly browned.
1 pound ground beef (or Italian sausage)
1 pound lasagna noodles
Salt
1 pound ricotta cheese
1 egg, beaten
6 cups tomato sauce
1/4 cup chopped fresh parsley
1 cup grated Parmesan cheese
1/2 pound mozzarella cheese, sliced thin
Cook ground beef, stirring until it crumbles and is no
longer pink. Drain. Return beef to skillet and stir in ¼ teaspoon
salt, ¼ teaspoon pepper and 5 cups of the sauce. Set aside.
Drop the noodles into several quarts of boiling water,
adding salt to taste. Cook the noodles until done, tender but still firm,
12 to 15 minutes. Place the ricotta cheese in a mixing bowl and add the
egg, one cup of the tomato sauce, parsley, salt, pepper and 1/4 cup of
Parmesan cheese. Blend well.
Spoon a layer of tomato sauce all over the bottom of a
13 x 9-inch baking pan. Arrange a single layer of noodles, with the noodles
slightly overlapping, over the baking dish. Add a layer of the ricotta
mixture and smooth it over the noodles. Add a layer of the sliced mozzarella
cheese and sprinkle with the Parmesan cheese. Cover with meat and sauce
mixture. Continue making layers, three layers in all, ending with a top
layer of noodles and sauce.
Cover with foil and bake at 350 degrees for 30 minutes.
Uncover and bake 15 minutes longer or until bubbly and lightly browned
on top. Let stand about 10 minutes before cutting into squares.
1 large eggplant, peeled and thinly sliced
1 teaspoon salt
1 egg, beaten
1 cup bread crumbs
Tomato sauce with mushrooms
1/2 pound mozzarella cheese
1/4 cup grated Parmesan cheese
Sprinkle eggplant with salt; place in colander to drain
for 2 hours. Pat slices dry with paper towels. Dip slices of eggplant in
egg, then in bread crumbs. Brown on both sides in hot oil. Drain eggplant
on paper towels. Alternate layers of eggplant, sauce, mozzarella cheese
and Parmesan cheese in a 6 x 10-inch baking dish. Bake uncovered for 25-30
minutes at 350 degrees. Let stand 5 minutes before serving.
1 10 oz. package frozen chopped spinach, thawed
1 pound ground beef (or half Italian sausage)
½ teaspoon salt
½ teaspoon pepper
1 16-oz. jar tomato sauce
1 lb. Ricotta cheese
1 large egg
¼ cup Parmesan cheese
18 jumbo shells, cooked
Drain spinach well, pressing firmly to release water. Set
aside.
Cook ground beef, stirring until it crumbles and is no
longer pink. Drain. Return beef to skillet and stir in ¼ teaspoon
salt, ¼ teaspoon pepper and sauce. Set aside.
Stir together spinach, ricotta cheese, egg, Parmesan cheese,
¼ teaspoon salt, ¼ teaspoon pepper. Spoon evenly into shells.
Spread half of sauce mixture on bottom of a lightly greased
13 x 9 inch baking dish. Arrange shells over sauce; pour remaining sauce
over shells.
Bake, covered, at 350 degrees for 30 minutes.