15-MINUTE PARMESAN PASTA
You can use any type of pasta you would like for this recipe. It can be a main dish or it also makes a nice side dish. Recipe is from Kraft.
Provided by CookingONTheSide
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook pasta as directed on package.
- Meanwhile, cook and stir garlic in butter in large saucepan on medium heat until tender but not browned.
- Add drained pasta to saucepan, mix lightly.
- Sprinkle with cheese; toss to coat.
- Serve immediately.
Nutrition Facts : Calories 368.2, Fat 15.9, SaturatedFat 9.6, Cholesterol 41.5, Sodium 275.8, Carbohydrate 43.3, Fiber 1.8, Sugar 1.1, Protein 12.4
KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS
There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207
Provided by Kittencalrecipezazz
Categories Sauces
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
- Drain the diced tomatoes over a strainer.
- Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
- Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
- Add in fresh garlic; cook stirring for 2 minutes.
- Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
- Add in the wine; stir well to combine.
- Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
- Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
- Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
- Skim off any fat that might gather on top of sauce.
- Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
- Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
- Note: if desired, you can bake the meatballs in the oven before adding to the sauce.
Nutrition Facts : Calories 116.3, Fat 0.9, SaturatedFat 0.1, Sodium 1052.2, Carbohydrate 25.1, Fiber 6.2, Sugar 8.3, Protein 5.2
KITTENCAL'S SPAGHETTI PIE
You will need a minimum 2-quart round casserole dish for this or this will also fit into an 11 x 7-inch baking pan this will *not* fit into a regular 9 or 10-inch pie plate --- with this or with any recipe made from scratch preparation time takes a little extra effort, to save some time and to blend the flavors prepare the tomato sauce mixture up to a day in advance and refrigerate until ready to use --- substituting prepared pasta sauce for the tomato sauce will not produce the best results I would strongly recommend using only tomato sauce, this recipe was tested both ways and the tomato sauce version was the best! --- NOTE this also may be made without the cottage cheese filling by placing the sauce directly over the spaghetti top with mozzarella cheese and reducing the baking time only slightly
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
- For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
- Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
- Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
- Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
- Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
- Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
- TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
- In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
- Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
- Top with 1 cup or more of mozzarella cheese.
- Cover with foil and bake at 350°F for 30 minutes.
- Uncover and continue to bake 10-15 minutes more or until hot and bubbly.
Nutrition Facts : Calories 460, Fat 24.4, SaturatedFat 13.2, Cholesterol 128.4, Sodium 923.1, Carbohydrate 28.4, Fiber 1.4, Sugar 3.9, Protein 32.1
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