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Lasagna Soup

lasagna

This is a perfect soup to get you through these last few weeks of winter!

Lasagna Soup

Ingredients

2 teaspoons olive oil

1 lb ground Italian sausage (spicy or mild) or ground beef or turkey

2 onions, finely chopped,

4 cloves garlic, minced

2 teaspoons dried oregano

1/2 teaspoon red pepper flakes

2 tablespoons tomato paste

1-28 oz can diced tomatoes, with juice

6 cups chicken stock

2 bay leaves

8 oz curly looking pasta

1/2 cup finely chopped fresh basil

S&P to taste

8 oz ricotta cheese

1/2 cup grated Parmesan

2 cups shredded mozzarella

Directions

In a large pot, heat oil over medium heat until shimmering. Add meat and brown, breaking up into small chunks, until no longer pink, about 5 minutes. Drain any excess fat. Add onion, garlic, and red pepper flakes, and saute for 1 minute. Stir in tomato paste and cook, stirring occasionally for about 5 minutes.

Add tomatoes with juice, stock and bay leaves; bring to a boil. Reduce heat and simmer for about 30 minutes. Add pasta and increase heat to medium-high. Boil until al dente, about 8 minutes. Discard bay leaves. Stir in basil and season with salt and pepper to taste.

Preheat broiler and place oven safe bowls on a baking sheet.

Scoop a heaping spoonful of ricotta into each bowl. Ladle soup into bowls and top each bowl with Parmesan and mozzarella cheese. Place in broiler (keeping a careful watch) for 2-4 minutes or until cheese browns. Top with more Parmesan, if desired, and serve with garlic bread and a freshly tossed salad.

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I am uber picky when it comes to homemade mac ‘n cheese.  But, alas!  I have finally found a winning recipe, thanks to Ms. Paula Deen! I’m not quite sure why it took me so long to go to her for help in the first place, since she is the master of delicious, fattening recipes.  I made a few adjustments of my own.  Hope you like it as much as my family did!

Slow-Cooker Mac ‘n Cheese

Prep Time: 10 minutes

Total Time: 3 hours, 10 minutes

Yield: Serves: 8 – 10  

Ingredients

2 c uncooked elbow macaroni

4 T butter

2 1/2 c shredded cheddar cheese

3 eggs, beaten

1/2 c sour cream

1-10 3/4 oz can condensed cheddar cheese soup

1 t salt

1 c whole milk

1/2 s dry mustard

1/2 t black pepper

Directions

Boil macaroni until tender and drain. In medium saucepan, melt butter and mix in cheese. Stir until cheese is melted. In slow cooker set on low, combine cheese/butter mixture and add the beaten eggs, sour cream, soup, salt, milk, dry mustard, and pepper. Stir well. Add drained macaroni and stir again. Cook for 3 hours, stirring occasionally.

 

*I like to make half for the slow cooker and make the other half in a gallon freezer bag, then label and freeze. When ready to cook the freezer portion, thaw completely, pour into your slow cooker, and cook for 3 hours.

 

Source: http://www.foodnetwork.com/recipes/paula-deen/creamy-macaroni-and-cheese-recipe/index.html

 

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