CHEDDAR BAY'S PASTA

BAKED ZITI

1 jar Ragu, with hamburger
1 lb. Mozzarells cheese, grated
1 box corkscrew pasta
1 green pepper, chopped
Italian sausage links

Brown sausage and cutr into small rings. Mix with Ragu sauce and green pepper. Let simmer for awhile for best taste. Boil water and cook pasta.

Layer noodles, sauce and cheese (on top). (You can double the recipe and layer twice). Bake at 350-degrees for 20 to 30 minutes. Cool 5 minutes before serving.


LASAGNA

Mix in pan and simmer:

1 large can tomato puree
2 large cans tomato paste
2 c. water
1 tsp. oregano
1 tsp. sugar
1 tsp. salt
1 tsp. pepper

Heat in skillet:

2 T. olive oil
1 c. minced onion
1clove garlic, minced

When onion is golden, cook 1-1/2 to 2 lb. ground beef and 1 tsp. salt. Add to first set of ingredients; cook for 2 hours. Boil 1 lb. lasagna noodles; dry before layers.

In oblong pan, layer: noodles, Mozzarella cheese, Ricotta cheese and sauce mixture. Sprinkle Parmesan cheese over top. Repeat layers. Bake at 375-degrees for 30 minutes.


PASTA CASSEROLE

1 jar spaghetti sauce with mushrooms (mixed with 1 c. water)
Rigatoni noodles
Canned mushrooms
1 lb. ground chuck
1 small onion, chopped
2 c. shredded Cheddar cheese

Boil noodles. In skillet, brown beef; drain. Add spaghetti sauce, mushrooms and onions. Simmer 10 minutes. Drain noodles; mix together with sauce.

In baking dish, place half the mixture and top with 1 c. cheese. Repeat layers. Bake 1/2 hours at 350-degrees.


SPAGHETTI & MEATBALLS

In large bowl, whish together ...

2 large eggs
1/2 c. water
2 tsp. Kosher salt
1/2 tsp. ground pepper

Stir in ...

1 large onion, finely chopped
6 cloves garlic, minced

Add ...

1 lb. ground beef
1 lb. ground pork
1 c. plain breadcrumbs
1-1/2 c. Parmesan
1 tsp. Italian seasoning

Mix gently; form into around 25 to 30 larger-sized meatballs.

Heat 1 T. oil in large non-stick skillet. Add half the meatballs; brown on all sides (around 6 minutes). Transfer to a plate, using a slotted spoon. Add 1 T. oil to skillet; cook remaining meatballs. Transfer second batch to the plate.

To skillet, add 1/2 onion (chopped); cook until soft (about 5 minutes). Add 3 garlic cloved (minced) and 1/2 tsp. Italian seasoning. Cook 30 seconds. Season with salt & pepper.

Stir in ...

1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
3/4 c. water

Return meatballs to skillet; cover and simmer about 20 minutes. Remove meatballs.

Meanwhile, in a large pot of boiling salted water (with a dash of oil added), cook 1 lb. box spaghetti until al dente. Drain spaghetti; return to pot. Toss with sauce. Serve on platter with meatballs on top. Sprinkle with additional grated Parmesan cheese.


STUFFED SHELLS

1 large box jumbo pasta shells

Mix together:

3 eggs
1 lb. Ricotta cheese
8 oz. grated Mozzarella cheese
1/2 c. Parmesan cheese
1 T. lemon juice

Semi-cook 1 (10 oz.) pkg. spinach and add to cheese mixture. Partially fill cooked shells; cover with foil adn bake 30 minutes at 350-degrees. Pour Ragu over shells; sprinkle with Parmesan cheese and bake 10 more minutes. Let stand 5 minutes before serving. (You can add mushrooms to the Ragu, if desired.)



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