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Greek-Style Lasagna In reply to
Serves 4.
9 lasagna noodles
8 ounces lean ground beef
1/2 cup chopped yellow onion
1 (10 ounce) package frozen, chopped spinach, squeezed dry
1 cup part-skim ricotta cheese
1/4 cup feta cheese, crumbled
1/4 cup sliced pitted black olives
3 tablespoons chopped fresh mint, divided
1 1/2 cups reduced sodium tomato sauce
Preheat oven to 375 degrees F. Spray a medium baking dish with vegetable cooking spray; set aside.
Cook noodles according to package directions, but do not add salt. Drain.
Meanwhile, spray a medium nonstick skillet with vegetable cooking spray. Heat over medium heat. Add beef and onion. Cook, stirring, until browned, about 5 minutes. Place mixture on a paper towel-lined plate; drain.
In a medium bowl, combine spinach, ricotta cheese, feta cheese, olives and 2 tablespoons mint. Spread 1/2 cup tomato sauce in prepared dish. Top with 3 noodles. Spread some spinach mixture over noodles. Top with some beef mixture. Spoon 1/4 cup tomato sauce over beef mixture. Continue layering with remaining noodles, spinach mixture, beef mixture, and sauce. Cover with foil. Bake until filling is heated through, about 30 minutes.
Sprinkle with remaining mint. Serve immediately.
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Greek-Style Penne with Fresh Tomatoes, Feta and Dill In reply to
4 to 6 servings.
2 pounds tomatoes, halved, seeded, chopped
1 cup chopped green onions (white and pale green parts only)
7 ounces feta cheese, crumbled
6 tablespoons chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup extra-virgin olive oil
12 ounces penne pasta
Mix first 6 ingredients in large bowl. Set tomato mixture aside.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.
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Green Noodles In reply to
2 1/2 cups tightly packed torn spinach leaves
1/4 cup water
2 eggs
1 teaspoon salt
2 1/2 cups all-purpose flour
In covered pan cook spinach in water until tender (it cooks down to about 1/2 cup); cool. Place steel blade in work bowl of food processor; add undrained spinach, eggs, and salt. Process until smooth. Add flour; process until ball forms.
On floured surface, roll half the dough at a time into an 18 x 15-inch rectangle. Let stand 20 minutes. Roll up loosely. Slice 1/4 inch wide; unroll. Cut into desired lengths. Spread out on racks; dry 2 hours.
Cook, uncovered, in boiling salted water or soup for 10 to 12 minutes. If not cooked immediately, store, covered, in the refrigerator.
Makes 7 cups or 1 pound.
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Green Noodles Baked with Two Cheeses In reply to
1 (8 ounce) package green (spinach) noodles
4 tablespoons melted butter, cooled, divided
1/2 cup finely grated Swiss cheese, divided
1/4 cup finely grated Parmesan cheese, divided
2 eggs, well beaten
Salt and pepper to taste
Preheat oven to 350 degrees F.
Cook noodles according to package directions. Do not over-cook. Pour into a colander, and rinse under rapidly running cold water; drain. Toss noodles with 3 tablespoons melted butter, 6 tablespoons Swiss cheese and 2 tablespoons Parmesan cheese. Stir in the beaten eggs and mix well. Add salt and pepper. Turn into a well buttered 9-inch square pan. Sprinkle with remaining cheeses over top and dribble on remaining melted butter. Bake for 30 minutes.
Cut into 6 or 8 pieces and serve.
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Green Onion Fideo In reply to
3 tablespoons vegetable oil
8 ounces fideo or other fine pasta, broken into 1-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 (8 ounce) can tomato sauce
3 cups water
1/4 teaspoon chili powder
Dash of cumin
Salt and pepper, to taste
8 ounces Cheddar cheese, grated
3 or 4 scallions, chopped
Heat oil in a large skillet, add fideo, and cook until lightly browned, Add onion and garlic and cook until tender. Add tomato sauce, water, chili powder, cumin, and salt and pepper. Bring to a boil. Lower heat, cover, and simmer until liquid is absorbed, about 10 minutes.
Top with grated cheese and scallion. Cover until cheese melts.
Serve immediately.
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Hamburger Mac 'n' Cheese In reply to
1 box macaroni and cheese
1 can cream of celery soup
1 pound hamburger
1 packet Lipton onion soup mix
1 onion, chopped
Make a box of macaroni and cheese by the directions on the box or however you normally make it. (I use Kraft. Also depending on how big your family is, I usually make up two boxes of macaroni and cheese and 2 cans of cream of celery soup. But still just 1 pound of hamburger and 1 packet of soup mix.)
Brown your hamburger with 1 packet of Lipton onion soup and 1 chopped onion. Put macaroni and cheese in the bottom of a 13 x 9-inch pan. Then layer the hamburger on top of the mac n cheese. Then layer the hamburger with the cream of celery soup. Put in oven or microwave and heat until it bubbles through. In the microwave about 15 minutes and in the oven about 30 minutes. Sometimes I also add a package of frozen corn as another layer. My kids really like the corn in it.
It sounds strange but kids seem to love it as well as adults. Hope you enjoy it.
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Hells Canyon Pasta In reply to
1 (16 ounce) box linguine or other pasta
1 (2 ounce) can flat anchovies in olive oil
1 teaspoon minced garlic
1 large fresh banana pepper, stemmed, seeded and diced
1 (28 ounce) can diced tomatoes with juice
1 (14 1/2 ounce) can diced tomatoes with juice
1 tablespoon drained capers
Salt and pepper to taste
Put pasta water on to heat. When boiling, add pasta and cook according to directions.
Meanwhile, heat olive oil from anchovies over medium heat. Add garlic, pepper and anchovies. Stir, mashing anchovies, until peppers are just tender and anchovies are liquefied. Add tomatoes with juice and capers. Season to taste and stir to combine well. When thoroughly heated, add mixture to cooked pasta, toss and serve.
Serves 6 generously.
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Herbed Crabmeat Pasta In reply to
2 tablespoons minced dill
2 tablespoons minced parsley
2 tablespoons minced chives
1 1/2 teaspoons dry mustard
1/4 cup extra-virgin olive oil
1/2 pound tricolor rotini or spiral pasta
1 head fennel, sliced into thin strips
2 stalks celery, chopped
2 carrots, peeled and chopped
1 pound crabmeat, cut into small chunks
2 cups shredded Jarlsberg cheese
To make dressing: In a large bowl, mix dill, parsley, chives, mustard and oil.
Cook pasta in boiling water according to package instructions; 3 minutes before cooked to al dente stage, add fennel, celery and carrots. Drain; transfer pasta mixture to the bowl with the dressing; add crabmeat and toss. Add shredded cheese and toss again. Serve immediately or re-warm in microwave, loosely covered.
Makes 6 to 8 servings.
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Hidden Valley Ranch Pasta Primavera In reply to
Yield: 4 servings
6 ounces rotelle pasta
3 tablespoons olive oil
1 envelope Hidden Valley original ranch salad dressing mix
1 (16 ounce) package frozen vegetable medley, thawed
Cook rotelle pasta; drain. Stir in olive oil, salad dressing mix and vegetables. Heat and serve.
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Homemade Noodles In reply to
1 egg
1 tablespoon vegetable oil
1 tablespoon water
1 cup all-purpose flour
1/4 teaspoon baking powder
Combine egg, oil and water. Beat well. Add flour with baking powder sifted into it. A little more flour may be needed to make dough easy to roll. This depends on size of egg. Roll out the dough as thinly as possible. Leave on counter or table to dry. Turn over once.
Cut into thin strips. Boil in salted broth in which chicken has cooked or use in homemade vegetable soup.
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Homemade Noodles 2 In reply to
3 large eggs, beaten
2 1/4 cups all-purpose flour
Machine method
Combine eggs and flour in the bowl of a food processor and process until the dough forms a ball. Remove from the bowl and knead on a floured surface until the dough is no longer sticky, adding more flour as necessary. The dough should be firm, with a smooth, leathery feel.
Divide the dough into quarters, and work with one quarter at a time. With the pasta machine set on the widest setting, feed the pieces of dough through and fold into thirds, repeating this 8 or 10 times to further knead the dough. Feed the dough through progressively narrower settings until the desired thickness is reached. Finally, feed the dough through the cutting attachment. Form the resulting noodles into little piles, or hang over wooden dowels to dry if you don't plan to cook them immediately.
Manual method
Put the flour on a clean work surface and make a well in the middle. Add the beaten eggs to the well, and using a fork or the tips of your fingers, incorporate the flour with the eggs, working from the center of the well towards the outer edge of the flour, until a loose, moist dough is formed. Knead the dough on a floured surface, adding more flour if necessary to form a firm, smooth dough.
Roll the dough out into a large circle, dusting the dough with flour as needed, and turning it 90 degrees after each pass with the rolling pin. Roll to a thickness of no more than 1/8 inch or as thin as possible. Allow the dough to rest for 15 to 30 minutes, until it has a dry, leathery feel.
Fold the dough over on itself several times until a long, flat "log" about 3 inches wide is formed. Using a very sharp knife, cut across the log to make noodles of the desired width. Gently unroll the slices to separate the individual noodles. Form the noodles into little piles, or hang over wooden dowels to dry if you don't plan to cook them immediately.
Using either method, the noodles may be cooked immediately, or dried and stored unrefrigerated and uncovered in a large bowl or platter for up to a month. Be aware that the dried noodles are very brittle, and will break if not handled very gently.
To cook
Bring 4 quarts of water to a boil over high heat. Add 2 tablespoons of salt when the water boils. Add the noodles all at once and stir gently. The fresh noodles will be done 5 to 10 seconds after the water returns to the boil. Dried noodles will take a little longer, but usually no more than 30 seconds. Drain the noodles as soon as they are "al dente'" or tender but still firm to the tooth. Serve immediately with the sauce of your choice.
Serves 4 to 6.
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Homemade Noodles with Poppy Seeds In reply to
4 eggs
1 teaspoon salt
2 1/2 to 3 cups all-purpose flour
1/2 cup butter
1 small onion, chopped
2 teaspoons poppy seeds
1 tablespoon oil
In large bowl, beat eggs with salt. Beat in 1 cup flour. Continue adding small amount of flour. When no longer able to mix in flour, turn dough onto floured surface and knead in additional flour until dough is smooth and no longer sticky, about 10 minutes. Cover dough with a bowl and let rest for 1 hour.
Divide dough into fourths. With rolling pin, roll one portion into a rectangle 1/8 inch thick. Dust with flour and tightly roll up jellyroll fashion. With sharp knife, cut into 1/8-inch slices. Uncurl slices and set aside. Repeat process with remaining dough.
In small saucepan, melt butter and sauté onions until soft. Add poppy seeds. Stir and set aside.
Add oil to large pot of boiling water. Cook noodles until tender. Drain and toss with poppy seed mixture.
Substitute any herb for poppy seeds.
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Indiana Spaghetti In reply to
4 slices bacon
1 onion, sliced
Spaghetti sauce
1 package spaghetti, cooked and drained
Fry bacon until crisp, then set aside.
Fry onion until brown, then set aside.
Combine spaghetti sauce, broken bacon and onions and add to spaghetti.
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Italian Bake In reply to
1 pound hamburger
1 onion, chopped
1 clove garlic, minced
1 small package chopped frozen spinach, thawed
8 ounces ricotta cheese
1 egg beaten
1/4 cup parmesan cheese
1 (14 ounce) can chopped tomatoes
1 teaspoon oregano
1 box lasagna noodles
12 ounces shredded mozzarella
1 package Hormel Sliced Pepperoni
1 jar Ragu Thick & Chunky pasta sauce
Brown hamburger with onion and garlic. Add pasta sauce, chopped canned tomatoes and oregano. Set aside.
Mix ricotta cheese, spinach, egg and parmesan cheese together. Set aside.
Cook lasagna noodles for about 8 to 10 minutes (al dente). Layer ingredients as follows: Lasagna noodles, pasta sauce, ricotta cheese mixture, pepperoni, lasagna noodles, pasta sauce and mozzarella cheese. Bake at 350 degrees F for 45 to 60 minutes.
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Italian Beef Pasta In reply to
1 pound beef tenderloin, cut into thin strips
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers, chopped
1 zucchini, chopped
2 tomatoes, chopped
1/2 pound sliced mushrooms
2 teaspoons Italian seasoning
2 cups beef broth
1 tablespoon cornstarch
1/4 pound rotini pasta
In a large skillet over medium heat sauté beef strips in hot oil until no longer pink. Add prepared vegetables and Italian seasoning to skillet. Cook and stir for 2 to 3 minutes or until onion is softened.
Mix together broth and cornstarch until smooth. Add to meat mixture in pan; cook and stir until mixture comes to a boil and is thickened.
Meanwhile, cook pasta as directed on package. Spoon beef mixture over prepared pasta; garnish with fresh basil if desired.
Serves 4.
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Jalapeno and Chicken Pasta Alfredo In reply to
Source: Sorrento® and Precious® Cheese
1 (32 ounce) jar Alfredo sauce
1 1/2 cups chicken, cooked and shredded
1 cup frozen sugar snap peas, thawed and drained
1 cup mushrooms, cut in quarters
1/2 cup green onions, sliced
1/4 cup red pepper, cut into strips
1 (13 ounce) package Sorrento® or Precious®
Jalapeno Mozzarella, shredded
1 pound cavatappi pasta, cooked
In large saucepan, heat Alfredo sauce; stir in chicken, sugar snap peas, mushrooms, green onions and red peppers. Simmer 10 minutes and stir in cheese; cook until cheese is melted.
In large bowl, toss with pasta.
Serves: 4
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Johnny Mazetti In reply to
1/2 cup green bell pepper, diced
1 cup onion, diced
1 cup celery, diced
15 ounces tomato sauce
1 (16 ounce) can tomatoes with juice
1 cup water
2 cloves garlic, minced
1 tablespoon sugar
1 (4 ounce) can mushrooms, drained
1 1/2 cups Granburger*
8 ounces medium noodles
8 ounces cheese, grated
Coat saucepan with oil. Add bell pepper, onion and celery. Cover. Cook about 10 minutes. Add remaining ingredients except noodles and cheese. Cover and simmer for 20 minutes. Meanwhile, cook noodles and add to other ingredients. Put into a casserole and top with grated cheese. Bake at 350 degrees F for 20 minutes.
* Granburger is a meat substitute (like ground beef) which comes in a quart container (like milk comes in). It can be found at Seventh Day Adventist food stores or health food stores. You may substitute 1 pound ground beef for Granburger.
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Judy's Homemade Manicotti In reply to
4 eggs
1 tablespoon oil
2 cups flour
Dash of salt
Water to right texture
Mix all ingredients; adding enough water to make the consistency of a thin pancake batter. Lightly spray a 7-inch or 8-inch frying pan with non-stick spray.
Using a 1/3 measuring cup, fill it 3/4 of the way and pour batter into hot pan. Cook until barely set, flip and remove immediately to wax paper.
Makes 18
2 pounds ricotta cheese
2 eggs
Grated cheese, parsley, garlic powder to taste
Preheat oven to 350 degrees F.
Lightly spray a 13 x 9-inch baking dish. Pour enough sauce to cover bottom of pan. Set aside.
Take one manicotti shell and spoon filling in a line, slightly off center, about 1/2 inch from edges. (You'll know better after the first one how much to use. I start with a serving spoon full.) Roll manicotti up and place in baking dish. Continue for all. Pour sauce over manicotti; sprinkle with grated cheese and bake at 350 degrees F for 1 hour.
Footsie Note: You can make these ahead and refrigerate or freeze, but use a glass baking dish as the acid in the sauce reacts with foil and aluminum. You can also freeze just the pasta (flat, wax paper or plastic wrap in between each "crepe"). Must be thoroughly thawed before attempting to separate. Trust me I found out the hard way. Sometimes I just make half a recipe since there are only 2 of us. If you want to prepare the manicotti and then freeze it, skip the addition of the sauce until it's time to bake them.
Servings: 18
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Re: [tubeN2] Greek-Style Lasagna In reply to
2 pounds ricotta cheese
1/2 pound mozzarella cheese, diced
2 eggs
1/2 cup Parmesan cheese, grated
1 tablespoon parsley, chopped
Salt, to taste
Pepper, to taste
Nutmeg, to taste
4 cups spaghetti sauce
Jumbo pasta shells
Mix ricotta, mozzarella, eggs, 1/4 cup Parmesan cheese and chopped parsley. Season with salt, pepper and nutmeg. Mix until well blended. Set aside.
Parboil the shells in 5 quarts of salted, boiling water, stirring occasionally. Drain at once in colander. Fill parboiled shells immediately with filling mixture.
Cover bottom of baking dish with spaghetti sauce. Arrange filled shells side by side in a single layer in baking dish. Pour remaining sauce over the filled shells and bake at 350 degrees F for about 30 minutes.
Sprinkle with remaining Parmesan cheese. Serve piping hot.
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Lasagna Bolognese In reply to
For the Bolognese sauce
6 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
1 pound ground beef
4 ounces prosciutto (se Note No. 2 below)
4 ounces pancetta
2 celery stalked, trimmed and chopped
2 large carrots, peeled, trimmed and chopped
2 onions, peeled, trimmed and chopped
2 to 3 tablespoons tomato paste, diluted in a little water
1/2 cup tomato puree
4 cups dry red wine
Salt and freshly ground black pepper
For the white sauce (besciamella)
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups light cream, heated
Salt and freshly ground black pepper
Freshly grated nutmeg
Unsalted butter for baking dish
2 to 3 cups grated Parmigiano-Reggiano cheese
About 1 pound cooked and drained lasagna noodles
To make the Bolognese sauce, melt the butter with the olive oil in a large sauté pan over medium heat. Add the ground beef, prosciutto, pancetta, celery, carrot and onion and sauté, stirring often, until the vegetables are soft and lightly golden, about 15 minutes. Stir in the tomato paste diluted with water, the tomato puree and the wine. Reduce the heat to low, cover and simmer for 1 1/2 to 2 hours. The sauce should be very thick and richly condensed after the long simmering. check from time to time if it needs more liquids and add wine or water as needed. Season with salt and pepper.
To make the white sauce, melt the butter in a sauce pan over medium heat. Add the flour and cook, stirring, until it is well incorporated, about 3 minutes. Slowly and gradually stir in the hot cream and cook, stirring often, until quite thick and the flour has lost all of its raw taste, about 8 minutes. Season with salt, pepper and a mere pinch of nutmeg. Remove from heat.
Preheat the oven to 400 degrees F.
To assemble the lasagna, spoon a thin layer of Bolognese sauce at the bottom of a 9 x 12 x 3-inch baking dish that has been lightly buttered with unsalted butter. Add a layer of cooked lasagna noodles. Top with Bolognese, then a layer of white sauce, then a sprinkling of Parmigiano-Reggiano. Repeat this layering process, beginning with the noodles and ending with the cheese. Dot the top with bits of unsalted butter. Bake until heated through, about 25 minutes. Remove from oven and let rest for 10 minutes, then cut into 8 or 12 portions.
Serves 8 to 12.
Note No. 1: Since my lasagna was to be cooked well ahead and kept warm in the oven over several hours, I made my last layering in the lasagna process a thin film of meat sauce. This kept the lasagna from drying out.
Note No. 2: I have to plug my favorite prosciutto here. San Daniele, from the town of the same name in Friuli Venezia-Giulia, is sweeter and earthier than regular prosciutto, and connoisseurs often prefer it to the celebrated Parma. San Daniele now is available in this country, and a good one is being sold at Wegmans in Manalapan. It's what I used in this recipe.
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Lasagna Ole In reply to
29 ounces salsa, heated
2 cups chicken, cooked and chopped
1/3 cup chopped cilantro
4 large corn tortillas
8 ounces cottage cheese
1 egg, beaten
4 ounces diced green chiles, drained
1 can sliced olives, drained well
3/4 cup Monterey jack cheese, shredded
3/4 cup Cheddar cheese, shredded
Mix first three ingredients and spread 1/3 of mixture in the bottom of an 11 x 7-inch microwave baking dish. Layer 2 corn tortillas on top.
Combine next four ingredients with 1/2 cup of each shredded cheese and spoon 1/2 of mixture over tortillas. Repeat layers, ending with salsa mixture. Cover with plastic wrap and microwave on HIGH for 10 to 12 minutes, rotating the dish during cooking. Remove wrap; sprinkle with remaining cheese. Let stand until cheese melts.
Cut into squares.
Serves 6.
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Lasagna Roll Ups In reply to
6 uncooked lasagna noodles
6 uncooked spinach lasagna noodles
1 pound ground beef
1 large onion chopped
1 (15 1/2 ounce) jar spaghetti sauce
1 (8 ounce) can mushrooms stems and pieces, undrained
2 cup ricotta or creamed cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/4 cup grated parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, crushed
Preheat oven to 350 degrees F.
Cook noodles according to package directions and drain well. Cover noodles with cold water.
Cook beef and onion in 10-inch skillet until beef is brown, drain off grease. Stir in spaghetti sauce and mushrooms and bring to a boil. Pour sauce in to a ungreased 9 by 13 inch baking dish.
Mix together remaining ingredients. Drain noodles. Spread 3 tablespoons of the cheese mixture to edges of one noodle. Roll up and cut in half. Repeat with remaining noodles.
Place rolls cut sides down in beef mixture. Cover and bake for about 30 minutes or until hot and bubbly.
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Layered Spaghetti Bake In reply to
Serves 8 to 10.
1 pound ground beef
1/2 cup chopped green bell peppers, chopped
1/2 cup chopped onion
1/2 cup mayonnaise
16 ounce spaghetti sauce
1/4 cup Parmesan cheese
1 (7 ounce) package spaghetti, cooked and drained
1 cup Cheddar cheese, grated
Preheat oven to 350 degrees F. Lightly butter a 2-quart casserole dish and set aside.
In a skillet over medium heat, brown the ground beef with the chopped pepper and onions. Drain off any excess fat.
Add the mayonnaise, spaghetti sauce, and parmesan cheese to the skillet, and cook for another 2 or 3 minutes over a low heat setting to warm the mixture through.
Meanwhile, cook the spaghetti, and drain it well.
Place half of the cooked spaghetti in the bottom of the prepare casserole dish. Pour half of the meat and sauce mixture over the pasta and sprinkle with half of the grated cheddar cheese. Repeat the process to complete the second, top layer.
Bake for 30 minutes. Serve warm with a side salad and garlic or cheesy herb bread.
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Lazy Lasagna In reply to
4 cups extra-broad, no-yolks egg noodles
1 teaspoon olive oil
1 1/2 cups finely chopped yellow onion
2 medium cloves garlic, peeled and minced
1 pound lean ground beef
1 (15 ounce) can seasoned tomato sauce for lasagna
1/2 cup pasta-cooking water (see note)
1/4 teaspoon ground black pepper
Optional: 1/4 teaspoon salt
1 cup low-fat cottage cheese
1/2 teaspoon each dried basil and oregano, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons egg substitute or 1 egg
2/3 cup grated mixed Italian cheese
Preheat oven to 325 degrees F. Spray a 9 x 13-inch baking dish with cooking spray (or lightly oil) and set aside.
Bring a large pan of water to the boil. Add the noodles and cook according to package directions. Reserve 1/2 cup pasta-cooking water, then drain the pasta.
Heat the olive oil in a 3-quart saucepan over medium heat. Add the onion; sauté 3 minutes. Add the garlic and sauté 1 minute. Then add the beef, breaking up with a spatula. Cook until no longer pink.
Drain off the excess liquid. Pour the tomato sauce into the pan. Pour the reserved pasta-cooking water into the can, swirl a bit, and pour into the pan. Simmer 5 minutes.
Season with black pepper. Taste and add a little salt if necessary.
While the sauce is cooking, combine the cottage cheese, basil, oregano, Parmesan and egg substitute.
Spread a thin layer of sauce in the bottom of the prepared pan followed by all of the noodles. Spoon the cottage-cheese mixture over the noodles. Pour the sauce on top and sprinkle with the mixed Italian cheese. Bake on center oven rack 25 minutes. Let cool 5 minutes before serving.
Yields 6 servings.
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Lemon Parmesan Linguine In reply to
3/4 pound linguine
3/4 cup whipping cream
1 tablespoon butter
3 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1/2 cup parmesan cheese
Cook pasta al dente and drain, reserving 1/2 cup cooking liquid.
Bring cream and butter to simmer in large skillet over medium/high heat. Mix in lemon juice and peel. Add pasta and toss to coat, adding reserved liquid as needed to thin sauce to desired consistency. Add cheese and toss to blend. Season with salt and pepper.
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