Spaghetti Pie

I saw this on the Today show a couple weeks ago.  I made this weekend.  We liked the flavor but it was a little dry.  I made some notes at the bottom of what I will do differently the next time I make it!

Vera

Ingredients

 12 ounces spaghetti, cooked, ½ cup cooking water reserved

1 small yellow onion, chopped finely

1 pound ground turkey or sirloin beef

1 cup tomato paste, divided

3 large eggs

1 cup grated Parmesan cheese

1½ cup shredded mozzarella

2 tablespoons olive oil

Salt to taste

Preparation

Preheat oven to 350.

Cook spaghetti according to instructions.

In a large skillet, saute the onions until soft. Add ground turkey or beef, and ¾ cup of the tomato paste. Add ½ cup of pasta water and stir well.  Season with salt to taste. Consistency should be like a thick Bolognese sauce, add more cooking water as needed.

In a large bowl, mix together the cooked spaghetti, eggs, Parmesan cheese, 1 cup of the mozzarella, and ¼ cup of the tomato paste.

Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture then scatter the remaining mozzarella on top.

Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie.

NOTES:  My suggestions for a couple changes.  To me, the spaghetti mixture was a little to dry.  When I do this again, I will either ad some water or use tomato sauce rather than tomato paste.  I will also add a little extra water to the meat mixture.

Poor Mans Pasta

This is one of those pasta's that seems a little different (beans in pasta?). But it is WONDERFUL!
I make it with whole grain noodles and low fat cream cheese.
It's healthy and creamy and fresh.

Healthy. Quick and really good.
My picky eaters at it all...and then some.

Enjoy!
Matti

Recipe is found at Eat 8020

Poor Man's Pasta with 15-Minute Light Tomato Cream Sauce
Serves 5-6


SAUCE
8 oz canned tomato sauce
14 oz can diced tomatoes in juice
2 cloves garlic, pressed and finely minced
1/4 cup chopped white onion
1 tsp dried oregano
2 tsp sugar
2 Tbsp red wine
1 tsp olive oil
3 Tbsp fresh sweet basil, chopped (I used dried...was fine)
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup light sour cream



In a large saucepan, heat olive oil over medium heat. Add garlic and onion and saute until fragrant, ~3 minutes. Add tomato sauce, diced tomatoes, red wine, sugar, basil, salt and pepper and simmer for 7-8 minutes. Whisk in sour cream and heat through for 2-3 minutes.


PASTA
8 oz uncooked whole grain pasta of your choice, prepared al dente, drained and rinsed
1 medium zucchini, sliced
1 clove garlic, pressed and finely minced
1 tsp olive oil
2 cups fresh baby spinach leaves
14 oz canned white beans, drained and rinsed



In a large nonstick skillet, heat olive oil over medium-high heat. Add garlic and zucchini pieces and saute until softened, 5-6 minutes. Add baby spinach leaves and saute until wilted. Reduce heat to medium low and add beans, stirring gently until heated through, 2-3 minutes. Remove from heat.

To serve: Add cooked pasta to tomato cream sauce and turn gently with a pair of tongs. Place ~1 cup of pasta on each plate and top with zucchini mixture. Garnish with shredded Parmesan cheese if desired.

Nutrition info per 1 serving: 390 calories, 5 g fat, 19 g protein, 60 g carbohydrates, 10 g fiber
Poor Man's Pasta

Lemon Chicken Pasta

We have had this recipe for quite a few years now. We had it for dinner last night and I was surprised when I realized that I hadn't posted it yet.
-Brenda



3-4 boneless, skinless chicken breasts
1 cube butter
2 tablespoons lemon juice
1 tsp basil (or to taste)
1 1/2 teaspoon salt
2 large garlic cloves
pepper
1 bag shell pasta

Boil water and cook pasta. While the pasta is cooking, cut the chicken into cubes and cook thoroughly. After the chicken is cooked, add the butter, lemon juice, basil, salt, pepper and garlic.

Once the pasta is done, drain and then mix together with the chicken and sauce.

I like to add a little Parmesan cheese on top when I serve it.

Just Pasta

I found this over at Or So She Says a few months back and, at that time, she didn't really have a name for it. It sounded really weird, but I had all the ingredients on hand and they needed to be used up so I tried it. We fell in love with it and have made it tons of times since. But whenever my kids ask what we are having for dinner I say "pasta", they ask "What kind of pasta?" and I say "just pasta" and think of some excuse to send them out of the room instead of having them help me like i usually do!

Give it a try, I think you will love it!

Marie

3/4 to 1 pound spaghetti noodles

Olive Oil

2 tsp minced garlic

1/2 to 1 head cooked cauliflower (I chop mine really small, and I cook mine in the microwave)

1 cup or large handful chopped cabbage

chopped pancetta or ham or peperoni

salt and pepper, to taste

red chili flakes

1/2 cup or more Parmesan cheese

In large pot, bring water to boil and cook noodles according to package directions. Drain and set aside.

Meanwhile, in large frying pan, fry the meat in a few tablespoons olive oil until slightly crispy. Add the garlic and cook a couple more minutes.

Add the cooked cauliflower pieces, a couple shakes red pepper flakes and salt and pepper. When it tastes how you like it, throw in chopped cabbage.

Turn heat to lowest setting and add the spaghetti. Toss together. Drizzle more olive oil if needed to moisten and stir in 1/2 cup or more Parmesan cheese.

Lemon Basil Pasta with Grilled Chicken

So, I'm a sucker for lemons.

Real lemons.

Not so much a fan of lemon "flavored" things (candy, pies, etc).

But, give me a good lemon bar or a dish with some fresh lemon zest...and I'm hooked.

This was super easy and really delicious.
Thanks you Pioneer Woman...you make me look spectacular in the kitchen.

• 4 whole Grilled Chicken Breasts, Sliced
• 1 pound Penne Pasta, Cooked Until Al Dente
• ½ sticks Butter
• 3 whole Lemons, Juiced
• ¾ cups Heavy Cream
• ¼ cups Half-and-half
• 1-½ cup Grated Parmesan Cheese (or Romano)
• Salt And Freshly Ground Black Pepper, To Taste
• 20 whole Basil Leaves, Chopped

Preparation Instructions

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

BowTie "Lasagna"

I made this with fat free ingredients and it was WONDERFUL! My kids ate it up and even wanted seconds.
It also got a big thumbs up from the husband.

A good QUICK dinner when you want lasgna, but don't have the time or energy to actually make it!
-Matti

• 1 pound lean Ground Chuck
• 5 cups Bow Tie Noodles
• 3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
• 1 Tablespoon Olive Oil
• 1 teaspoon Salt
• ½ teaspoons Garlic Powder
• 1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
• ½ cups skim Mozzarella Cheese
• ½ cups fat free Sour Cream

Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. (I can’t guarantee your results on this, because I’m spoiled; I am a “home canner” and have the BEST sauce on my shelf, a home canned marinara sauce that I use for lots of stuff—pizza, spaghetti, and of course, THIS.)

Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Beef Ravioli with Basil Cream Sauce

Another recipe from my "Southern Living" book I "borrowed" from my mom.
This is an AMAZING recipe.
It literally tastes like a restaurant put it together.

It's easy too.
Yay!

Matti

1 (24-oz.) package frozen beef ravioli
2 Tbsp. butter
1 (8-oz.) package sliced fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tsp. dried Italian seasoning
1 (10-oz.) can diced mild tomatoes and green chiles, drained (I JUST USE REG DICED TOMOATOES AND AND 1/2 can of green chilies. This eliminates spicyness of the the chilies, which some combo cans.
2 Tbsp. chopped fresh basil
1 cup whipping cream
1/2 cup grated Parmesan cheese
1/2 tsp. salt

Prepare ravioli in a large Dutch oven according to package directions; drain and keep warm in separate dish.

Melt butter in Dutch oven over medium-high heat. Add mushrooms and next 3 three ingredients; saute 6 minutes. Stir in tomatoes and green chiles, basil, and cream; bring to a gentle boil. Reduce heat, and simmer (uncovered), stirring occasionally, 5 minutes. Stir in cheese, salt and ravioli, tossing to coat.

Spicy Sausage Pasta

This can be a great freezer meal. I will add those directions at the bottom.
-Brenda

For each meal you will need:
1 lb Turkey Kielbasa or any kind of sausage you like, cut into thin slices
1 can Rotel
1 cup cubed colby cheese
1/2 cup Italian Dressing
12 ounces rotini pasta

Brown the sausage and then toss everything together with the cooked pasta. I like to serve this with rolls or cornbread.

When I make this, I usually buy the big 3 lb package of smoked Polish Sausages. I then brown up the sausages and divide into three portions and place each portion into gallon size freezer bags (the third one we eat for dinner). Then into each bag and our dinner, I add 1 can rotel, 1 cup cubed colby cheese and 1/2 cup italian dressing. I then place the two bags into the freezer.

When I want to have one of these meals for dinner, I get out one of my bags and let it thaw. I boil my pasta then add the stuff in the bag to the cooked pasta and let it heat up.

Here are our bags ready to be frozen.

Mac'n Cheese Supper

By Vera

1 1/2 pounds lean ground beef
2 (7 oz.) packages macaroni and cheese dinners
1 (15 oz.) can whole kernel corn, drained
1 1/2 cups shredded Monterey Jack cheese
1/2 teaspoon salt

Sprinkle ground beef with 1/2 teaspoon salt, brown in skillet until no longer pink and drain.
Prepare macaroni and cheese according to package directions.
Spoon in beef, macaroni and corn in sprayed 5 quart slow cooker and mix well.
Cover and cook on LOW for 4 to 5 hours.
When ready to serve, sprinkle Jack cheese over top and leave in cooker until cheese melts.

Serves 4 to 6.

Divine Mac&Cheese

Posted by: Matti

From Every Day with Rachael Ray

February 2007

Baked Macaroni and Gouda Cheese with Italian Sausage

Prep Time: 40 min

Cook Time: 1 hr

1 pound macaroni

1 1/2 pounds uncooked sweet Italian sausage, (casings removed if applicable)

1 1/2 cups caramelized onions

1 quart whole milk

6 tablespoons unsalted butter

6 tablespoons flour

3/4 pound aged Gouda cheese, grated (about 4 cups) (about 2 1/2 wheels)

Salt and pepper

1. Preheat the oven to 350º. In a large pot of boiling salted water, cook the pasta until al dente, about 11 minutes.

2. Meanwhile, heat a large, heavy-bottomed saucepan over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer the sausage to a large bowl and wipe the saucepan clean.

3. Add the pasta and 1 cup caramelized onions to the sausage and stir to combine. In a medium saucepan or a microwave oven, heat the milk until steaming.

4. Return the large saucepan to the stove, add the butter and melt over medium heat. Add the flour and cook, whisking constantly, for 3 minutes. Whisk in the hot milk, 1/4 cup at a time, and continue whisking until the sauce is smooth and thick and comes to a simmer. Add 2 1/2 cups cheese, remove from the heat and whisk until the cheese is melted, about 2 minutes; season to taste with salt and pepper. Add the cheese sauce to the pasta mixture and stir to combine.

5. Butter a 9-by-13-inch baking dish and add the pasta mixture in an even layer. Sprinkle the remaining 1/2 cup caramelized onions and 1 1/2 cups cheese on top. Bake until golden and bubbling, about 40 minutes. Remove from the oven and let rest for 10 minutes before serving.

Southwest Spaghetti - for slow cooker

By Vera
1 1/2 lbs. lean ground beef
2 1/2 teaspoons chili powder
1 (15 oz.) can tomato sauce
1 (7 oz.) package spaghetti
1 heaping tablespoon beef seasoning
shredded Cheddar-Jack cheese

Brown ground beef in skillet until no longer pink. Place in 5 to 5 quart slow cooker.
Add chili powder, tomato sauce, spaghetti, 2 1/3 cups water and beef seasoning and mix well.
Cover and cook on LOW 6-7 hours.
When ready to served, cover with shredded Cheddar-Jack cheese.
Serves 4 to 6

Manicotti

By Marie
1 jar spaghetti sauce, divided
1 egg, lightly beaten
1 3/4 cups ricotta cheese
1 1/2 cups mozzarella
1/2 cup grated Parmesan cheese
1/4 cup pesto (I used the pre-made jar kind found with the spaghetti sauce)
12 manicotti shells, cooked, rinsed in cold water

Preheat oven to 350. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9 inch baking dish. In a large ziploc bag, combine the cheeses and pesto until well blended. Cut a small hole from one of the bottom corners of the bag.
Fill manicotti shells, one at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in baking dish; pour remaining sauce over manicotti. Cover with foil.
Bake 40 min. or until heated through.
After baking, top with more shredded mozzarella cheese.

Lemon Chicken Pasta

by Brenda

4 boneless, skinless chicken breasts
1 large bag shell pasta
1 cube butter
2 tbsp lemon juice
1 tsp basil (or to taste)
2 large cloves garlic
1 1/2 tsp salt
pepper

Cook the pasta. Cut up and cook chicken. When chicken is done, add the butter, lemon juice, basil, crushed garlic cloves, salt & pepper. Then mix with the cooked and drained pasta.

Crockpot Chicken Alfredo (Easy & Quick)

posted by Brenda

4 ckicken breasts (boneless & skinless; frozen or thawed)
1 cube butter or margarine
1/2 C water (frozen chicken) or 1 cup water (thawed chicken)
1 pkg. Italian dressing dry mix
1 (8 oz) pkg. cream cheese
1 can cream of chicken sup
linguine or spaghetti noodles

Put chicken, water, butter and dressing mix in crockpot. Cook on LOW 3 to 4 hours. Remove chicken and cut into chunks. Cook noodles as directed. Meanwhile, add cream cheese and chicken sup to drippings in crockpot. Wisk out lumps. Put chicken back in to heat until hot. Serve over noodles or put noodles into mixture and stir together. Serves 6.