Baked Italian Delight Recipes

Steps:

• Brown ground beef in a large frying pan and drain well. Place back in pan, then all the ingredients, except the noodles. Mix well, cover and simmer.
• While preparing the above, cook the noodles al dente, drain well and add to the meat mixture. Save the noodle water as you will need to add liquid to the casserole as it cooks down, but use the saved diced tomato juice first. I add garlic powder to the noodle water, while cooking, to flavor the water.
• Add noodles.
• Cook on low-to-simmer for about 15-20 minutes. Check often and stir. Add tomato juice/noodle liquid, as needed. It can get too thick.

Steps:

• 1. Combine beef, sausage, onion, garlic powder, salt, and pepper. Steam 3-5 minutes in covered heavy skillet, until redness disappears from beef. Do not brown. Add mushrooms with juice. Transfer to greased 2 quart baking dish. Cook noodles and drain. Add soup, tomato paste, and tomatoes with juice to noodles. Stir well. Add noodles and half the cheese to meat, mixing well. Sprinkle remainder of cheese over top. Bake at 350 degrees for 30 minutes, or until casserole bubbles and cheese is melted.

Steps:

• Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
• Meanwhile, heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Pour 2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
• Bake 35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.

Steps:

• Preheat oven 375 degrees.
• In a large frying pan, brown beef.
• Drain.
• Stir spaghetti sauce into beef.
• Simmer 5 min over low heat.
• In a bowl, combine cottage cheese, parmasean cheese, and egg.
• Lay on tube dough along bottom of 9x13 in pan.
• Press to form a crust sealing cracks.
• Layer half meat mixture, cheese mix, then remaining meat mix.
• Sprinkle mozzerella cheese over top.
• Lay remaining dough over the top, covering as much as possible.
• Bake 25 min or until golden brown.
• *Make sure the dough is not 'doughy' or soggy!

Steps:

• Preheat oven to 400*.
• Pan brown sausage until tender, drain and cool, then crumble coarsely.
• Cook pasta until just tender, 2 minutes less than package directions.
• Drain, rinse in cold water and rinse again.
• Combine sausage, ricotta, 1 cup of mozzarella, 1/4 cup grated parmesan or romano and 1/2 cup pasta sauce and mix well.
• Mix this into the drained pasta.
• Cover the bottom of a large baking pan or casserole with a layer of pasta sauce, then a third of the pasta mixture and a sprinkle of mozzarella.
• Repeat layers until all the ingredients are used, ending with the last of the mozzarella cheese and the grated parmesan or romano.
• Bake in a preheated oven for about 25-30 minutes until cheese on top is light brown and bubbling.

Steps:

• Preheat oven to 350 degrees. Grease the bottom of a 9 x 13-inch lasagna pan.
• Lay out 1 package of the crescent rolls in the bottom of the pan and pinch holes in the dough.
• Layer 1/2 of each lunch meat (start with the salami, then the provolone and then the ham) over the crescent rolls.
• Make a mixture with the parmesan cheese and 6 of the eggs and pour it on top of the layered meats (it will look like a mess).
• Layer the roasted peppers over the "mess.".
• Repeat the meat layer over the peppers.
• Top this with the other package of crescent rolls rolled out and pinched together.
• Brush this with the remaining beaten egg.
• Cover with aluminum foil and bake for 1/2 hour. Uncover and bake for another 1/2 hour.
• Let it cool before cutting to make it easier.

Steps:

• -In a large skillet combine oil, onion, green pepper. Saute for a little while and then add garlic and beef. Saute until all vege's are tender and beef is nearly brown.
• Add all remaining ingredients except cheese and stir until spaghettii is well-blended. Place mixture into a lightly-greased 2 quart casserole and sprinkle with cheese.
• Bake at 375 degrees for 30 minutes or until cheese is melted and bubbly.

Steps:

• In bowl, beat egg yolks with sugar until light and fluffy, about 10 minutes.
• Whisk in 1/4 cup EACH of the Kahlua and regular strength coffee.
• Transfer to double boiler over gently simmering water and whisk constantly for about 7 minutes or until thickened.
• Let cool.
• Beat cheese until smooth (if using ricotta cheese, finished product won't be as smooth and creamy but just as delicious).
• Fold in egg mixture.
• Whip cream, then stir one-quarter of it into egg mixture.
• Fold in remaining cream.
• Combine remaining Kahlua, regular coffee and extra-strength coffee.
• Arrange half of the lady fingers in a 9 by 13 inch glass baking dish.
• Brush with half of the coffee mixture.
• Spread with half of the cream mixture.
• Repeat layers.
• Top with grated chocolate.
• Cover and refrigerate overnight.