Spaghetti Sauce

I’m always on the lookout for a better spaghetti sauce recipe.  This one is from the famous “Pioneer Woman—Ree”.

Ingredients:

5 lbs. ground beef
3 T. olive oil
2 large yellow onions, diced
2 green bell peppers, diced
6 cloves garlic, minced
1 c. white wine (or low sodium beef broth)
2 (28 oz) cans crushed tomatoes
1 (14 oz) can crushed tomatoes
1 (4 oz) can tomato paste
1 jar good store bought spaghetti sauce
1 t. ground oregano
1 t. ground thyme
4 bay leaves
2 T. sugar
2 t. kosher salt
1/2 t. crushed red pepper (optional)
1/4 c. finely minced fresh parsley (or 3 T. parsley flakes)
1 whole rind from one wedge Parmesan (optional)
1/2 c. grated Parmesan cheese (optional)

Directions:

Important:  This recipe can be halved!  I just like to make a ton so I can freeze it.

1.  In a large pot over medium-high heat, brown the ground beef until totally browned.  Remove meat from pot with a slotted spoon and put into a bowl.  Set aside.

2.  Discard any grease in pot, but do not clean the pot.  Drizzle in olive oil.  When it is heated, throw in the diced onion and diced bell pepper.  Stir it around for 1 1/2 minutes, then add the garlic.  Stir and cook for an additional minute.

3. Add crushed tomatoes, tomato paste, and marinara sauce.  Stir to combine, then add oregano, thyme, sugar, salt, bay leaves and crushed red pepper (if using).

4.  Stir, then add ground beef and stir to combine.  Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally.  Add a little water or some low-sodium broth if it needs more liquid.

5.  After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer–or both!).  Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so.  Discard bay leaves before serving.

Source:  thepioneerwoman.com

Scuderi Fast Fake-Baked Ziti

      If your family is anything like mine, you will always appreciate a good pasta recipe. It appeals to adults and kids alike. This one is a gem. I think my hubby saw it on Rachael Ray and wanted me to give it a try. Are we glad we did! It is so fresh and springy, which is unusual for a baked pasta dish.  There is something magical about the combination of fresh basil, tomatoes, and fresh mozarella. 
Scuderi Fast Fake-Baked Ziti
Ingredients:
3 Tbsp Extra Virgin Olive Oil
3 cloves finely chopped garlic
28 oz. can whole tomatoes
14 oz. can crushed tomatoes
1 tsp sugar
Coarse salt
Handful of fresh basil leaves, rinsed, patted dry, and torn
1 lb. box of ziti rigate or penne pasta
2 Tbsp butter
2 Tbsp flour
Freshly ground black pepper
Generous grating of nutmeg
2 cups whole milk
1/2 C. Asiago cheese, grated
1/2 C. Parmesano-Reggiano cheese, grated
1 C. sliced fresh mozarella
Note: I never spend the money for all of the cheeses, I buy the grated parmesan blend and the fresh mozarella, and it is wonderful.
Directions:
Boil pasta water.
Chop whole tomatoes. Heat oil in medium saucepan, add garlic and saute for about 1 minute, watch it carefully, or it will burn. Add chopped tomatoes, crushed tomatoes, and salt to pan. Simmer for 10 minutes. Add basil and simmer 10 minutes more.
Cook pasta according to directions, until Al Dente.
Bechamel Sauce:
While pasta is cooking, melt butter in medium saucepan. Whisk in flour and stir to cook for one minute, adding salt, pepper, and nutmeg. Whisk in milk. Cook until bubbly and reduce for about 5 minutes until thick.
Drain pasta. Put in 9 x 13 casserole dish. Pour tomato sauce over pasta and turn to coat. Pour bechamel over already coated pasta. Top with Grated cheeses, then sliced mozarella. Place under hot broiler until cheese is browning and bubbly, 3-5 minutes. 
Adapted from: Rachael Ray

Cheeseburger Macaroni

I love recipes that I have all the ingredients to at all times, and this is one of those. This is definitely one of our family’s favorite meals. There is never any leftovers! It is an as “easy as it gets” recipe and so delicious!

2 lbs. lean ground beef
1 pkg. taco seasoning
1 -14.5 oz. can of petite diced tomatoes
3 cups beef broth
1 -3/4 cup water
1 box of elbow macaroni

Cheese Sauce:
4 TBSP. butter
4 TBSP. a.p. flour
1 -1/2 cups of milk
2 cups shredded cheddar cheese
1 tsp. salt
1 tsp. pepper

Brown the ground beef and then drain off the grease. Stir in taco seasoning, tomatoes, beef broth, water, macaroni and stir well. Cooking on medium high heat. Continue to stir until it starts to bubble.  Then reduce the heat to simmer and cover the dish, cooking for about 12 minutes or until the macaroni noodles are done to your liking. 

Just as soon as you cover the macaroni, start your cheese sauce. Melt the butter in a saucepan over medium heat and then just before its completely melted add in your flour. Stir for about 2-3 minutes and then add the milk. Bring this to a boil, continuing to whisk the whole time. Remove from the heat and add the cheese and stir until melted. Salt and pepper.

When the macaroni mixture is ready, pour in the cheese sauce and stir well to incorporate it.

adapted from Kevinandamanda.com 

Crockpot Mac & Cheese

This is probably the recipe I get asked for more than any other. It is heavenly! If you like creamy, cheesy, gooey mac and cheese, this recipe is for you! The youth at church ask me to bring it to every pot luck dinner, and they scrape the pot clean! 
 
 
Crock Pot Mac and Cheese
 
 
Ingredients:
4 cups dry macaroni noodles
1/2 cup butter, melted
2 cans evaporated milk (you can use regular milk if you don’t have this)
3 cups milk (Ok, I never measure this…I just add it until it looks almost right. See photo and note below.)
4 eggs, beaten
8 cups shredded cheese (I personally like the shredded Mexican Blend, but sharp cheddar is yummy too.)
Salt and pepper to taste 
 
Directions:
1. Cook macaroni noodles in salted water until done. Drain off water and put into crock pot.
 
2. Pour in melted butter, evaporated milk (or a few cups of milk), beaten eggs, salt and pepper. Stir until mixed.
 
3. Add about 6-7 cups of the shredded cheese. (You want to save a cup or two to spread over the top.) Mix in the cheese and add a few more cups of milk. Keep adding a little milk until you have it just right. You know you have enough milk when you pull back the noodles, and you can see milk a little below the surface. See photo. I have never measured the milk, because this is how my grandma and mom taught me to do it. : )
 
4. Put a cup or two of shredded cheese over the top of the mixture and cover with lid.
 
5. Cook on HIGH for 45 minutes to 1 hour (until it’s nice and hot), and then turn it to LOW or WARM for another few hours. In my crock pot, if I leave it on LOW, it will burn the edges and overcook it, so I turn it down to WARM. It’s done when the milk and eggs are absorbed and set.
 
6. Enjoy every last bite of this delicious macaroni and cheese! 
 
Notes:
1. This recipe makes enough to fill a huge 6 quart crock pot. If you have a smaller crock pot, you might want to half the recipe. You can also cook a half recipe in a casserole dish in the oven. Cover with foil and bake at 350 degrees for about 30 minutes. It’s done when the milk and eggs are absorbed and set. Some people like to take the foil off and let it bake uncovered for about 10 minutes so the cheese gets crusty. I like creamy and melty cheese, so I keep mine covered the whole time.
 
2. You can use whatever cheese you like, and as much or as little as you like. I have a friend who puts in some Velveeta cheese, although I would never do that because I am crazy over cheddar cheese. My point is, use your favorite cheese and make it your own!
 
3. I often make it without the evaporated milk and just use 2% milk or whatever I have in the fridge. I’ve even used reconstituted powdered milk and it turned out great. 
 
Source: I have made this for years and years and cannot remember when or why I first made it, or who might have given me the idea. All I know is that it is the best mac and cheese I have ever had!
 
 
 

 

 

 

 

 

 
 

 

Olive Garden’s Pasta E Fagioli Soup

Olive Garden’s Pasta E Fagioli Soup
  • 2 lbs. ground beef*
  • 1 onion, chopped
  • 3 carrots, shredded
  • 1 c. celery, chopped
  • 2 (28 oz.) cans diced tomatoes, undrained
  • 1 (16 oz.) can red kidney beans, drained* 
  • 1 (16 oz.) can white kidney beans, drained 
  • 4 cups beef stock
  • 3 tsp. oregano
  • 2 tsp. pepper
  • 5 tsp. parsley
  • 1 tsp. Tabasco sauce
  • 1 (20 oz.) jar Prego traditional spaghetti sauce
  • 8 oz. pasta 

  •  Brown meat. Drain fat. Combine all ingredients (other then pasta) in a large crock-pot.  Cook on low for 7-8 hours or high for 4-5 hours.  Add cooked pasta just before serving. 
  • *I usually make this without meat and it still tastes great!
  • *I have never had white kidney beans on hand when I have made this so I use another can of red kidney beans.
Source: www.favfamilyrecipes.com

Sesame Noodles

Did you know that Chinese New Year is this Sunday? I’ve never really celebrated it since I have no ties to China. Well, I do now! My brother in law is fluent in Chinese and convinced my sister to move there for a while. While there they adopted the sweetest little Sheltie, Toby. (honestly, he is the most tame sweet dog I’ve ever known) So, now I have a Chinese nephew who I love dearly. (yes, in my family dogs are people)
This recipe is so easy and SO tasty. I love this and look forward to making it again this Sunday!

Sesame Noodles

Ingredients
12 ounces, Thin Noodles, cooked & drained (look in your ethnic section, my grocery store had some Chinese noodles)
1/4 C. Soy Sauce
2 Tbsp. Sugar
4 cloves Minced Garlic
2 Tbsp. Rice Vinegar
3 Tbsp. Sesame Oil
1/2 tsp. Hot Sauce (the original recipe called for Hot Chili Oil, I didn’t have it nor did I want to buy it!)
4 Tbsp. Canola Oil
4 whole Green Onions, Sliced

Directions
1. Mix all ingredients except noodles and green onions together in a bowl.
2. Pour sauce over warm noodles and green onion and mix until the sauce covers all the noodles.
3. Serve & Enjoy!

Adapted very slightly from The Pioneer Woman

My Best Mac & Cheese

    
   How many recipes have you tried for mac & cheese? Seriously, I have tried too many.  Look no further! This is the one!  Totally delicous! My kids totally asked for 2nds and 3rds!   There are 4 differents cheeses in this and seasonings that you already have handy. You are going to make this your go to recipe for homemade mac & cheese. I promise!

This recipe makes a 13″x9″ casserole dish full! 

2 TBSP. butter, melted
1/2 cup all-purpose flour
1/4 tsp. ground black pepper
4 cups milk
1 cup grated parmesan cheese
1 cup shredded sharp cheddar cheese
1- 1/2 cup cubed velveeta cheese
1/2 cup cubed cream cheese
1-1/2 boxes of Rotini pasta, cooked
onion powder
italian bread crumbs, or your favorite
Pam

Spray your casserole dish with pam, and set it aside. Preheat your oven to 350 degrees.

Cook your pasta and drain. Set it aside.

In a good sized pot melt the butter over medium heat. Add in the following: flour, pepper and milk. Slowly add the milk using a whisk until mixture is smooth. Bring this to boil over medium heat; cook for one minute, stirring constantly so your sauce doesn’t stick! Immediatly reduce heat; add cheeses, stirring in until melted. Remove from the heat and add in the pasta. Stir until the pasta is coated well and pour into the casserole dish. 

(If youhave a bigger dish it might be a good idea to use it. My 13x 9 overflowed! But man, was it good!)

Sprinkle over the onion powder over the top, generously, but don’t go crazy! The sprinkle the bread crumbs over the top. You can add as much or as little as you want.

Bake for 30 minutes or until bubbly.

Recipe seriously adapted from Gooseberry Patch.

Danny’s Macaroni and Cheese

Have you ever had tomatoes in your mac and cheese? I hadn’t until this recipe. I wasn’t sure how I felt about the idea, but I love it!

Ingredients:
1 8-0z. package elbow macaroni (I used corkscrew for fun)
1 14.5-oz. can stewed tomatoes
1 8-oz. package shredded sharp Cheddar cheese
1. Preheat oven to 350 degrees F.
2. Bring a large pot of lightly salted water to a boil. Add macaroni and cook until almost done–about 8 minutes; drain.
3. Mix cooked macaroni with tomatoes and shredded cheese. Pour into a baking dish and bake in preheated oven for 30 minutes.
The original recipe doesn’t instruct you to spray the baking dish, but you may want to.
Source: Submitted to Allrecipes.com by Debby. See her quote for an explanation about its name. (I’m guessing her husband is Danny.)

Lazy Lasagna

This is actually a baked ziti recipe, but at my house it has been dubbed “Lazy Lasagna.” Who wants to spend all that time carefully layering delicate noodles and filling? Not Me! This tastes just like a lasagna. In fact, take this basic recipe and mix in your favorite lasagna veggies for real kick! You could try zucchini, yellow squash, mushrooms, and/or peppers. This is a great make-ahead dish and can be frozen for a future dinner.
Servings: 6-8

Ingredients:

1 lb. bag or box of uncooked ziti
15 oz. ricotta cheese
3 C. shredded mozzarella, divided
28 oz. jar spaghetti sauce
1/2 C. parmesan cheese
Heat oven to 350 degrees. Cook the ziti as directed on the package. Place ziti in a large bowl. Add ricotta cheese and 1 1/2 cups mozzarella. Grease a 9 x 13 casserole dish. Spread half the spaghetti sauce on the bottom of the pan. Add the ziti mixture and cover with remaining sauce. Sprinkle with parmesan cheese and the remaining mozzarella. Bake covered with foil for 20-30 min. Remove foil and bake another 5-10 minutes til cheese is bubbly on top.

Roasted Red Pepper and Basil Pesto Pasta


This recipe has all the quintessential Italian ingredients to satisfy your cravings and is easy peasy to boot!

Ingredients:

3 cloves garlic
1/3 cup pine nuts
1/3 cup grated Parmesan cheese
1 cup roasted red bell pepper (fresh or jarred)
1 cup basil leaves
1/2 t. salt
1/4 t. pepper
1/3 cup extra virgin olive oil
1 lb. penne pasta (I like to use the miniature version)
1/4 cup heavy cream, optional

Directions:

1. Place garlic and pine nuts in a food processor. Pulse until finely chopped.

2. Add Parmesan, red pepper, basil leaves, salt and pepper. Pulse until well combined.

3. With motor running, add olive oil through the feed tube and process until incorporated. Set
aside.

4. Cook pasta according to package directions. Drain and return to the pot. Add the pesto to the
pasta and stir to combine. Stir in heavy cream if desired for a creamier sauce. Heat until
warmed through.

Source: Picky Palate

This entry was posted in Pasta.