Obviously this can be made with meat and sometimes I do make it with Italian Sausage. It's very easy to throw together when I don't have a lot of time and tastes great meatless.
1 package ziti
1 jar spaghetti sauce (whatever you like)
1 cup shredded mozzarella
4 or 5 slices provolone
Parmesan cheese to taste
Preheat oven to 350 or 400 (I usually make a loaf of frozen garlic bread with this and I just preheat the oven to whatever the garlic bread calls for)
Cook ziti just and drain
Pour cooked ziti back into pot and pour jar of sauce on top
Stir in mozzarella cheese while pasta is hot
Cover top with provolone
Bake in oven for 5 to 10 minutes (again, however long the garlic bread calls for)
Serve with a green salad
Sunday, July 20, 2008
Thursday, July 17, 2008
Rachael Ray's Pumpkin Lasagna
I was watching Rachael Ray's show today and she was making this lasagna that isn't at all meatless. Totally has sausage in it. Here's the recipe on her site but I'm going to try to make this meatless when I get a chance.
Boca has that Italian sausage I could try. Ya think?
While the veggies are cooking, place a medium-size sauté pan over medium-high heat and melt the butter. Whisk in the flour and cook the mixture for about 1 minute. Whisk the milk into roux, breaking up any clumps. Bring the mixture to a bubble and add the pumpkin puree and nutmeg. Season the sauce with salt and freshly ground black pepper, reduce the heat and simmer the sauce for 2-3 minutes, until slightly thickened.
Spread about 1 cup of the sauce into the bottom of a 13 x 9" casserole dish. Layer three lasagna noodles over the sauce, then top them with about 1 cup of the meat mixture, a cup or so of the sauce and a palmful of cheese. Repeat these layers two times, topping the casserole with a layer of lasagna noodles. Spoon the remaining sauce over the noodles, sprinkle the remaining grated cheese over top. Cover with aluminum foil and bake the lasagna until the sauce is bubbling and pasta is baked through, about 45 minutes.
During the last ten minutes of baking, remove the aluminum foil to brown the cheese. Once out of the oven, allow the dish to rest a few minutes before serving.
Boca has that Italian sausage I could try. Ya think?
Ingredients
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 1/2 pounds bulk sweet Italian sausage (pork, chicken or turkey, whatever you like), casings removed
- 1 large eggplant, peeled and chopped into small pieces
- 1 medium onion, chopped
- 2 garlic cloves, grated
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups milk (eyeball it)
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- Few dashes fresh nutmeg
- 1 box oven-ready lasagna noodles
- 1 1/4 cups grated Parmigiano-Reggiano cheese
Yields: 4-6 servings
Preheat oven to 375ºF.
Heat a large sauté pan over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the sausage and cook until golden brown, breaking the meat up as it cooks with a wooden spoon or rubber spatula. Push the meat to one side of the pan and add the eggplant, onion and garlic. Cook 7-8 minutes, until tender, then season with salt and freshly ground black pepper.
While the veggies are cooking, place a medium-size sauté pan over medium-high heat and melt the butter. Whisk in the flour and cook the mixture for about 1 minute. Whisk the milk into roux, breaking up any clumps. Bring the mixture to a bubble and add the pumpkin puree and nutmeg. Season the sauce with salt and freshly ground black pepper, reduce the heat and simmer the sauce for 2-3 minutes, until slightly thickened.
Spread about 1 cup of the sauce into the bottom of a 13 x 9" casserole dish. Layer three lasagna noodles over the sauce, then top them with about 1 cup of the meat mixture, a cup or so of the sauce and a palmful of cheese. Repeat these layers two times, topping the casserole with a layer of lasagna noodles. Spoon the remaining sauce over the noodles, sprinkle the remaining grated cheese over top. Cover with aluminum foil and bake the lasagna until the sauce is bubbling and pasta is baked through, about 45 minutes.
During the last ten minutes of baking, remove the aluminum foil to brown the cheese. Once out of the oven, allow the dish to rest a few minutes before serving.
Sweet and White Potato Salad with Mixed Greens
I found this today and thought it looked great to try!
Sweet and White Potato Salad with Mixed Greens
6 or more servings
1 large sweet potato
4 medium white potatoes, preferably Yukon Gold or red-skinned
1/2 cup vinaigrette (homemade or store-bought), or as needed to moisten potatoes
Salt and freshly ground pepper to taste
4 ounces (or as desired) mixed baby greens
1 cup (1/2 pint) cherry or grape tomatoes, halved
1 medium avocado, peeled and diced
Toasted pumpkin seeds for topping
Microwave the sweet potato for 3 minutes or so, just until done but still nice and firm. Then, microwave the white potatoes, starting with 5 minutes, then adding 1 minute until they, too, are done but still firm. Plunge the sweet potato and white potatoes into a bowl of cold water. If you prefer not to microwave, you can bake all the potatoes ahead of time.
When the potatoes are cool enough to handle, peel and cut into dice. Combine in a mixing bowl with vinaigrette; season with salt and pepper.
Line a large serving platter with the greens. Mound the potato mixture in the center.
Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once; pass around additional vinaigrette as desired.
Sweet and White Potato Salad with Mixed Greens
6 or more servings
1 large sweet potato
4 medium white potatoes, preferably Yukon Gold or red-skinned
1/2 cup vinaigrette (homemade or store-bought), or as needed to moisten potatoes
Salt and freshly ground pepper to taste
4 ounces (or as desired) mixed baby greens
1 cup (1/2 pint) cherry or grape tomatoes, halved
1 medium avocado, peeled and diced
Toasted pumpkin seeds for topping
Microwave the sweet potato for 3 minutes or so, just until done but still nice and firm. Then, microwave the white potatoes, starting with 5 minutes, then adding 1 minute until they, too, are done but still firm. Plunge the sweet potato and white potatoes into a bowl of cold water. If you prefer not to microwave, you can bake all the potatoes ahead of time.
When the potatoes are cool enough to handle, peel and cut into dice. Combine in a mixing bowl with vinaigrette; season with salt and pepper.
Line a large serving platter with the greens. Mound the potato mixture in the center.
Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once; pass around additional vinaigrette as desired.
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