Two Layer Baked Pasta Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. , In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). , Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving. Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Steps:

• RED SAUCE: Cook ground beef in a large skillet, breaking up with a spoon, until no longer pink, about 10 minutes.
• Drain off fat.
• Add next 7 ingredients& cook over medium heat, stirring occasionally, until the onion is softened, about 5 minutes.
• Add tomatoes& paste, bring to a boil, then reduce heat& simmer until a spoon scraped across the bottom of the pan leaves a gap that fills in slowly.
• This should take about 30 minutes.
• WHITE SAUCE: Melt butter over medium heat in a saucepan.
• Whisk in flour& cook, whisking constantly, for a minute.
• Gradually add milk, 1/2 cup at a time, whisking constantly; continue cooking& whisking until thickened, about 15 minutes.
• Stir in cheese& seasonings.
• PASTA: Cook in a large pot of boiling salted water until tender but firm, about 8- 10 minutes or according to package directions.
• Coarsely chop spinach, add to the pot& give it a stir.
• Drain well.
• ASSEMBLY: Arrange half of the pasta mixture in a 13 x 9 inch glass baking dish.
• Spoon red sauce over top; sprinkle with artichoke hearts.
• Top with remainder of pasta mixture.
• Spoon white sauce over top; sprinkle with cheese.
• Bake in preheated 375F oven until bubbly& golden, about 25 minutes.
• Let stand for 10 minutes before serving.
• If made in advance& frozen, thaw in refrigerator& add 10 minutes to cooking time.

Steps:

• Cook pasta in boiling salted water according to package directions; drain.
• Toss pasta with oil; spoon into a lightly greased 13x9 inch baking dish; set aside.
• In a skillet over med-high heat, cook the beef, onion, and garlic for 5-6 minutes or until beef is browned, stirring to crumble beef; drain and return to skillet.
• Add wine, spaghetti sauce, and next 3 ingredients to skillet; bring to a boil.
• Decrease heat and simmer 10 minutes; stir in ¼ teaspoon pepper.
• In a bowl, combine cottage cheese, ½ cup parmesan cheese, ½ cup mozzarella cheese, remaining ¼ teaspoon pepper, and eggs; spoon mixture over the pasta.
• Spread beef mixture over the top.
• Sprinkle with remaining ½ cup parmesan and ½ cup mozzarella; top with bread crumbs.
• Bake, uncovered, at 350° for 30 minutes or until bubbly.