Lasagna

Ingredients:

1.5lbs of ground beef
2 cloves of minced garlic
1 12.5 oz can of whole tomatoes
1 6oz can of tomato paste
1 teaspoon of salt
2 tablespoons of dried parsley
2 table spoons of dried basil
10oz package of lasagna noodles
.5 teaspoon of salt
3 cups lowfat cottage cheese
2 eggs
.5 cup of parmesan cheese
2 tablespoon dried parsley flakes
1 teaspoon salt
Mozzarella cheese slices


DIRECTIONS

In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic. Drain out the fat, add one 14.5-oz cans of whole tomatoes, one 6-oz cans of tomato paste…2 tablespoons of dried parsley flakes, 2 tablespoons dried basil…And 1 teaspoon salt. Mix together thoroughly and simmer, uncovered, about 45 minutes…Stirring occasionally.

In the meantime, boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles "al dente" so they’ll still have quite a bite to them. When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they’ll be easier to handle later.

While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese…2 tablespoons dried parsley flakes, and 1 teaspoon salt. Mix together.

Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles…Then lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture. Spread a little less than half of the meat mixture over the mozzarella cheese slices…Now it’s time to repeat the process! Add another layer of four lasagna noodles…Now grab Kraft Parmesan Cheese and start sprinklin’! 350-degree oven for 20-30 minutes, until hot and bubbly.

Baked Mac n Cheese

Ingredients:
Serving Size: 12

8 tablespoons unsalted butter, (1 stick) plus more for dish
6 slices good white bread, crusts removed, torn sm. pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese, (about 18 ounces)
2 cups grated GruyËre cheese, (about 8 ounces)
22 oz. elbow macaroni

DIRECTIONS
Heat the oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set bread crumbs aside.

In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère or 1 cup Pecorino Romano; set cheese sauce aside.

Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce

Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Baked Ravioli

INGREDIENTS

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

DIRECTIONS

Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Upside-Down Pizza Recipe

So simple! But I used my own "sauce" recipe which I will post, I didnt use Ragu or anthing

•1-1/2 pounds lean ground beef
•15-ounce can Italian-style tomato sauce
•1-1/2 cups shredded mozzarella cheese (6 ounces)
•10-ounce package refrigerated biscuits (10 biscuits)



1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese. 2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Makes 5 servings.

Baked Ziti Recipe

So I made baked ziti last night and I have perfected my pasta sauce, finally!! It was so good.
Again I didnt use the jars of spaghetti sauce just used my recipe for pasta sauce. I will post it under sauces

Level of difficulty: Average

INGREDIENTS

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 Cottage cheese
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese


DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.