Inside Out Ravioli

Inside Out Ravioli

Very good. Moh took some leftovers to work once, and his coworkers wouldn't let him eat it in peace. Sometimes I add ground beef to the sauce, sometimes not.

Inside Out Ravioli

1 10 oz. pkg frozen spinach, defrosted and drained
1 lb. bowtie noodles, cooked and drained
3 T. oil
2 c. sharp shredded cheddar
1/2 c. breadcrumbs
2 eggs
garlic salt to taste
64 oz. red meat sauce

Combine all ingredients except red sauce in a large
bowl. Put 2 c. of red sauce in the bottom of two greased
deep baking dishes. Add half of the pasta mixture on
top. Pour another 2 c. of red sauce on the top of the
mixture. Sprinkle parmesan cheese on top and place in a
375 degree preheated oven for 45 minutes or until
bubbly. This dish also freezes well.
Enjoy!

Betty Crocker's Classic cookbook Lasagna

This is my signature dish. I always come back to this lasagna recipe. I scanned it out of my cookbook last night to post, so I thought I would share it on our blog.





I only use beef, though.

Chicken 'n Spinach Pasta Bake (Southern Living)

• 8 ounces uncooked rigatoni
  
• 1 tablespoon olive oil
  
• 1 cup finely chopped onion (about 1 medium)
  
• 1 (10-oz.) package frozen chopped spinach, thawed
  
• 3 cups cubed cooked chicken breasts
  
• 1 (14.5-oz.) can Italian-style diced tomatoes
  
• 1 (8-oz.) container chive-and-onion cream cheese
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon pepper
  
• 1 1/2 cups (6 oz.) shredded mozzarella cheese
  

Preparation

1. Prepare rigatoni according to package directions.

2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.

3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

4. Drain chopped spinach well, pressing between layers of paper towels.

5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.

from MyRecipes.com

Makes 4 to 6 servings

Baked Ziti(Southern Living)

Prep: 20 min., Cook: 25 min., Bake: 25 min., Stand: 10 min.

• 1/2 medium onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 pound lean ground beef
• 1 (26-ounce) jar tomato-and-basil pasta sauce
• 3/4 teaspoon salt, divided
• 1 (16-ounce) box ziti pasta
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 cup grated Parmesan cheese
• 1/2 teaspoon pepper
• 1 (8-ounce) package shredded mozzarella cheese

Sauté chopped onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring until beef crumbles and is no longer pink. Drain beef mixture, and return to pan. Stir in pasta sauce and 1/2 teaspoon salt. Set aside.

Cook pasta in a large Dutch oven according to package directions. Drain and return to Dutch oven.

Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese, remaining 1/4 teaspoon salt, and pepper. Pour sauce over pasta in Dutch oven, stirring until pasta is evenly coated.

Transfer pasta mixture to a lightly greased 13- x 9-inch baking dish. Top evenly with beef mixture; sprinkle evenly with mozzarella cheese.

Bake at 350° for 20 to 25 minutes or until cheese is melted. Let stand 10 minutes before serving.

Yield: Makes 8 to 10 servings

Bowties with Peas and Prosciutto

(quoted from My Tiny Kingdom-week of recipes)

• 1/4 C olive oil (or less) (or add a little butter)
• 1/2 C finely chopped onion (more or less)
• 12 oz frozen peas
• 6 oz prosciutto cut into strips (more or less)
• 10 fresh basil leaves, chopped
• 1 LB bowtie pasta
• 1 T olive oil or butter
• fresh grated Parmesan (the real thing)

Saute the onion (in a skillet big enough to hold everything including the pasta at the end) in the oil or butter until lightly browned. Add the prosciutto and basil and saute until the prosciutto changes color. Add 2 cups of water to the pan to deglaze it (pour water in and stir everything around, scraping up the browned bits of stuff from the bottom of the pan so they’ll melt into the liquid). Add peas, salt and pepper. Cover and simmer until peas are tender.

Meanwhile, boil a whole lot of water and cook your pasta. Drain it and add it to the prosciutto mixture and stir everything gently so the pasta soaks up some liquid. Put it on plates and top with FRESHLY GRATED REAL PARMESAN and pepper and enjoy.

Serve with bread and a salad or do like I do and serve alone and say, “Here’s dinner. Put your napkins in your laps and quit grabbing bowties with your fingers before we’ve said the blessing. After we’ve said the blessing I expect you to use a fork.”

Don’t go buying any fancy-schmancy prosciutto for this; the packaged brand is perfectly fine. The trick to this is cooking the onions slowly until they are barely browning, but if someone’s going to be late for soccer, by all means just crank up the heat and sear the hell out of the onions. It’ll still eat.