Baked  Ziti  with  Fresh  Tomatoes

 

 

 

 

INGREDIENTS:

1 pound ground beef

1 cup chopped onion

3 pounds plum tomatoes, peeled, seeded and chopped (about 15 tomatoes)

1 1/2 teaspoons salt

1 teaspoon dried basil

1/4 teaspoon pepper

8 ounces uncooked ziti

2 cups( 8 ounces) shredded mozzarella cheese, divided

2 tablespoons grated Parmesan cheese

 



DIRECTIONS:

 

IN A DUTCH OVEN

 

In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain.

 

Stir in the tomatoes, salt, basil and pepper.

Reduce heat to low; cover and cook for 45 minutes, stirring occasionally.

 

Preheat oven to 350 degrees.

 

Cook ziti according to package directions; drain.

 

Stir in the sauce and 1 cup mozzarella cheese.

 

Transfer to a greased 3 quart baking dish; sprinkle with the Parmesan and remaining mozzarella cheese.

 

Cover and bake for 15 minutes.

 

Uncover; bake 15 minutes longer or until heated through.

 

 

Serves 6

 

 

 

 

 

Beef  and  Sausage  Lasagna

 

 

 

 

INGREDIENTS:
 

1 pound ground beef

1 pound bulk Italian sausage

1 medium green pepper, chopped

1 medium onion, chopped

1 jar (26 ounces) spaghetti sauce

1 package (8 ounces) cream cheese, cubed

1 cup (8 ounces) cottage cheese

2 eggs, lightly beaten

1 tablespoon minced fresh parsley

6 lasagna noodles, cooked and drained

2 cups (8 ounces) shredded white cheddar cheese

3 teaspoons Italian seasoning, divided

2 cups (8 ounces) shredded mozzarella cheese

 


 

DIRECTIONS:

 

Preheat oven to 350 degrees.

 

In a large skillet, cook the beef, sausage, green pepper and onion over medium heat

until meat is no longer pink; drain.

 

Set aside 1 cup spaghetti sauce.

 

Stir remaining sauce into meat mixture.

Simmer, uncovered, for 10 minutes or until thickened.

 

In a small saucepan, melt cream cheese over medium heat.

Remove from the heat.

Stir in cottage cheese, eggs and parsley.

 

Spread the meat sauce in a greased 13 inch x 9 inch baking dish.

Top with three noodles, cheddar cheese, 1 1/2 teaspoons Italian seasoning

and cream cheese mixture.

Layer with remaining noodles and reserved spaghetti sauce.

Sprinkle with mozzarella and remaining Italian seasoning.

 

Cover and bake for 35 minutes.

Uncover; bake 10 to 15 minutes more or until bubbly.

 

Let stand 15 minutes before serving.

 

 

Serves 12

 

 

 

 

 

Beef  and  Spinach  Lasagna

 

 

 

 

INGREDIENTS:

1 pound ground beef

1 medium onion, chopped

2 jars (26 ounces each) meatless spaghetti sauce

4 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

2 cups ricotta cheese

2 cups (8 ounces) shredded mozzarella cheese, divided

9 no-cook lasagna noodles

 


 

DIRECTIONS:

 

Preheat oven to 375 degrees.

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

 

Stir in the spaghetti sauce, garlic, basil and oregano.

Bring to a boil.

Reduce heat; cover and simmer for 10 minutes.

 

In a bowl, combine the spinach, ricotta and 1 cup mozzarella until combined.

 

Spread 1 1/2 cups meat sauce into a greased 13 inch x 9 inch baking dish.

Top with three noodles.

Spread 1 1/2 cups sauce to edges of noodles.

Top with half of the spinach mixture.

Repeat layers.

Top with remaining noodles, sauce and mozzarella.

 

Cover and bake for 30 minutes.

Uncover; bake 10 to 15 minutes longer or until bubbly.

 

Let stand for 10 minutes before cutting.

 

 

Serves 12

 

 

 

 

 

             

   

    

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