Tuesday, April 12, 2011

Weekend Recipes

Here are the recipes that I used this weekend. Hope you enjoy!
SO many ingredients!!

Stuffed Shells
1 box jumbo shells (one box makes 2 recipes, so you might want to double the rest of the recipe--I did)
1/2 lb ground sausage, Italian flavored (see, you may as well double)
1 clove garlic, minced
1 cup shredded mozzarella cheese (4 oz)
1/2 of a 10 ounce package frozen chopped spinach, thawed and well drained  (again, you should double!)
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian seasoning, crushed
1 teaspoon lemon juice
1 egg, beaten
1 1/3 cups spaghetti sauce (I used a whole jar)
2 tablespoons shredded Parmesan cheese (for top)

Cook shells according to package directions. Drain; rinse with cold water. Drain well. Cook sausage and garlic in a large sauce pan, breaking up sausage with a spoon. Remove from heat. Add mozzarella cheese, spinach, ricotta cheese, the 1/4 cup grated Parmesan cheese, Italian seasoning, lemon juice, and egg; mix well. Carefully spoon mixture into cooked shells.
Place shells into a 13x9 dish. Pour spaghetti sauce over shells. Bake at 350 for 30-35 minutes or til heated throughout. Sprinkle with shredded Parmesan cheese.

Completed shells!

Mixture w/o cheeses

With the cheese

Bailey Lasagna (modified by me)
1 lb Italian sausage
1 lb ground beef
1 chopped green pepper
1 chopped onion
1 (28oz) can tomatoes, undrained and chopped (put your kitchen scissors down in the can and snip away!)
1/2 tsp Garlic powder
1 tsp dried whole basil
2 tbsp Dried whole oregano
1/2 tsp seasoned salt
4 bay leaves
1/2 lb fresh mushrooms, sliced
1 package lasagna noodles
2 tbsp butter/margarine
1 egg, beaten
2 cup cottage cheese (I did 1 c cottage cheese, 1 cup ricotta cheese)
2 cups (8oz) mozzarella cheese, shredded and divided (I used the bag of mixed Italian cheeses instead)
1 (14oz) can artichoke hearts, drained and quartered
1 (6oz) can pitted ripe black olives, drained and sliced
1 cup swiss cheese (I used the mozzarella here)
1/2 cup grated Parmesan cheese

Cook ground beef, sausage, onion, and green pepper until meat is browned. Drain. Stir in tomatoes and  garlic powder, basil, oregano, seasoned salt, and bay leaves. Reduce heat, simmer 1 hour until sauce thickens, stirring occasionally.

Rocking my entire stove and almost all of my pans!

Close up of the sauce. It is more meatier than saucy--yummy!
MEANWHILE, cook lasagna noodles according to package directions. Also saute mushrooms in butter. Drain and then mix with olives and artichokes.

Olives, mushrooms, and artichokes
Then combine egg and cottage cheese, mixing well.

Cottage cheese, egg, and ricotta
Remove bay leaves from sauce and spoon 1/3 sauce in a greased 13x9 dish. Arrange 4 noodles on sauce.

Trying to get my layers just right
Layer 1 cup mozzarella/Italian cheeses and the cottage cheese mixture over noodles.
Spoon 1/3 sauce over noodles. Layer mushroom mixture. Then arrange 4 noodles, and remaining cheeses and sauce. Bake at 350 for 45 minutes. Sprinkle with Parmesan cheese.

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