Weeknight Lasagna Toss

adapted slightly from kraftfoods.com

1 pound ground beef
2 cups chopped green peppers
1/2 cup sliced mushrooms
1 can diced tomatoes, drained
3 cloves garlic
26 ounces spaghetti sauce
1 2/3 cup water
1/4 cup Italian dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup shredded mozzarella cheese

Brown meat, drain. Place in large skillet.

Add peppers, mushrooms, tomatoes, garlic, water, spaghetti sauce and dressing; bring to a boil. Stir in noodles; reduce heat to medium-low. Cover.

Cook, stirring occasionally, 10 to 15 minutes or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted.

Makes 4 servings, 2 cups each.

Weeknight Lasagna Toss

from Kraft

1 pound ground beef
2 green peppers, chopped
3 gloves garlic, minced
1 jar spaghetti sauce
1 2/3 cup water
¼ cup Italian dressing
12 oven-ready lasagna noodles*, broken into bite-sized pieces
½ cup ricotta cheese
1 cup shredded mozzarella cheese

Brown ground beef, then drain and rinse if desired. Return to pan. Add peppers, garlic, spaghettic sauce, water and dressing; bring to boil. Add noodles; stir. Cover. Cook on medium-low heat for 10 to 15 minutes or until noodles are tender, stirring occasionally. Remove from heat. Stir in ricotta cheese until combined, then sprinkle with mozzarella.

*If not using oven-ready noodles, increase water to 2 cups and cooking time to 30 minutes.

Cheesy Lasagna Rolls

12 Lasagna noodles, cooked and cooled
1 jar spaghetti sauce, divided

Filling:
1 container (15 oz) ricotta cheese
1 egg
¼ cup parmesan cheese
1 Tablespoon parsley flakes
1/8 tsp pepper
1 teaspoon garlic salt
2 cups mozzarella cheese, divided (1½ cup for filling, ½ cup on top)

Pour half of spaghetti sauce on the bottom of a 9 x 13 pan. Mix together all ingredients for the filling. Lay noodles flat and spread filling mixture on noodles. Roll up like a sleeping bag and lay in pan. Top with remaining sauce and mozzarella cheese. Bake at 350ºF for 30-40 minutes.

Garlic Toasted Spaghetti Bruschetta

~Picky Palate


Softened butter
Frehch bread or Ciabatta Bread, cut in half lengthwise
Lawry's Garlic Salt with Parsley
l lb of your favorite prepared spaghetti
Shredded mozzarella cheese

Preheat oven to 375ºF. Spread butter over cut sides of bread. Sprinkle lightly with garlic salt. Top with prepared spaghetti that's been cut into small pieces with kitchen scissors then sprinkle with shredded mozzarella cheese. Bake for 20 minutes or until cheese is melted and hot. Let cool for 5 minutes then cut into strips. Serve warm.

Easy Spaghetti

2 cans cream of mushroom soup
2 cans cream of tomato soup
1 pound ground beef, browned
chili powder, to taste
cayenne pepper, to taste
spaghetti noodles, cooked

Combine first 5 ingredients in a large saucepan. Cook until heated through, then serve over noodles.

Italian Beef Pie

2 lbs. lean ground beef
1 small onion, chopped fine
1 large jar spaghetti sauce
2 cups shredded mozzarella cheese (sometimes I add cheddar also)
1 cup Parmesan, freshly grated
3/4 cups sour cream or ricotta cheese
1 8-oz. package crescent rolls
2 Tablespoons butter, melted
1 clove garlic, minced
¼ cups grated Parmesan

In a large saucepan cook ground beef and chopped onion. Drain. Pour into a greased 9x13 pan.

Mix together sour cream or ricotta with the grated cheeses. Spread this over the top of the ground beef.

Roll out the crescent triangles on a lightly floured surface. Pinch together the seams, and roll into a smooth rectangle the size of the pan. Lay over the top of the cheese mixture. Cut small slits into the dough.

In a small saucepan, melt the butter. Simmer with the garlic for about 10 minutes. Brush the garlic butter over the crescent dough. Sprinkle with the ¼ cup Parmesan. Bake, uncovered, in a 375 degree oven for 30-40 minutes, or until crescent dough is golden all over. Let stand for 10 minutes before cutting.

Flaky Garlic Toasted Spaghetti Cups

adapted from Picky Palate

3 Pillsbury refrigerated pie dough, thawed
¼ cup olive oil, for brushing
½ teaspoon garlic salt, Lawry’s
2 Tablespoons extra virgin olive oil
½ cup diced white onion
½ cup diced red bell pepper
1 lb lean ground beef
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic salt
26 oz favorite pasta sauce, homemade or store bought
1 lb spaghetti noodles
½ Cup Parmesan cheese
fresh basil leaves

1. Preheat oven to 350ºF. Roll out pie dough rounds to an even thinness. Using a 3 inch wide bowl or cup, press 12 round circles of dough. You may need to roll out remaining dough to make more circles. Lightly brush each side of the dough rounds with olive oil and sprinkle lightly with garlic salt. Press gently into the bottom and sides of 12 muffin tins, that have been sprayed with cooking spray. Bake for 18-20 minutes or until golden brown and crisp. Remove from oven and let cool on cooling rack.
2. Place oil into a large skillet over medium heat. When hot, sauté onion and bell pepper until slightly softened, about 3-5 minutes. Stir in beef, salt, pepper and garlic salt. Cook until browned and crumbled. Stir in pasta sauce and reduce heat to low to simmer.
3. Cook pasta according to package directions. Drain and set aside.
4. To assemble, using tongs, place a small amount of noodles into the bottom of the crusts. Top with a heaping spoonful of pasta sauce. Top with Parmesan cheese and basil leaves if desired.
Makes 12 spaghetti cups, you’ll have more spaghetti left over

Garlic Toasted Open Faced Lasagna Ciabattas

adapted from Picky Palate

2 Tablespoons extra virgin olive oil
1 lb ground beef
1 26 oz jar of your favorite pasta sauce (I used Classico)
8 leaves fresh basil, chopped
15 oz container ricotta cheese
½ cup grated parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Italian Seasoning
8 ciabatta rolls
fresh mozzarella cheese
Parmesan cheese

1. Preheat oven to 375ºF. Place oil into a medium dutch oven or pot over medium heat. Cook beef until browned, about 5-7 minutes; reserve ¼ Cup for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.
2. Place reserved ¼ Cup beef, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.
3. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ Cup (you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese.
4. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.

Baked Spaghetti

Mix these ingredients together and place in a 9x13 baking dish:
12 oz angel hair pasta, cooked
1 egg
1 cup parmesan cheese
2 Tablespoon chopped basil

Mix these together and place on top of the pasta.
1 lb hamburger, cooked
1 (13 oz) container ricotta cheese
2 cups grated mozzarella cheese, save ½ C for the top
1 jar pasta sauce, mixed with pinches of garlic, brown sugar and Italian seasoning

Sprinkle remaining mozzarella cheese on sauce. Bake at 350 for about 35 min or until the cheese starts to bubble.