Baked Penne
1 lb. ground beef
1 can. Petite diced tomatoes, drained
Kosher Salt
Ground Black Pepper
1 t. Parsley
1 t.Rosemary
1/2 t. Oregano
2 c. Penne Pasta
1 1/2 c. shredded mozzarella
1/2 c. Parmesan cheese
Saute ground beef in skillet until cooked thoroughly. Drain excess fat and set aside. Cook penne pasta according to package directions. Combine cooked pasta, ground beef, drained tomatoes and season to taste with salt and pepper. Add herbs. Place in casserole or 13x9 baking dish. Cover and bake in oven at 350 degrees until heated through. Top with cheeses and continue cooking until melted.
Showing posts with label Casseroles. Show all posts
Showing posts with label Casseroles. Show all posts
Thursday, April 2, 2009
Wednesday, April 1, 2009
Chicken and Rice Casserole
Chicken and Rice Casserole
1 can Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1 T. dehydrated minced onion
1/2 t. garlic powder
1/4 tsp. ground black pepper
2 cups frozen vegetables
4 chicken thighs, skinned
1/2 cup shredded Cheddar cheese
kosher salt
ground black pepper
Stir the soup, water, rice, onion, black pepper and vegetables in an 13x9 baking dish. Top with the chicken. Season the chicken with kosher salt and pepper. Cover with aluminum foil.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
1 can Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1 T. dehydrated minced onion
1/2 t. garlic powder
1/4 tsp. ground black pepper
2 cups frozen vegetables
4 chicken thighs, skinned
1/2 cup shredded Cheddar cheese
kosher salt
ground black pepper
Stir the soup, water, rice, onion, black pepper and vegetables in an 13x9 baking dish. Top with the chicken. Season the chicken with kosher salt and pepper. Cover with aluminum foil.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.
Monday, March 23, 2009
Stuffed Shells
Stuffed Shells
1 box (14-16 oz.) shell shaped pasta
1 cup ricotta cheese
1 cup mozzarella cheese, divided
1/2 cup parmesan cheese
1/2 cup Italian bread crumbs
1 egg
1 tsp. kosher salt
1 tsp. Italian herb seasoning
1 tsp. parsley
1 jar marinara
Preheat oven to 350 degrees. Cook pasta shells according to package directions. While pasta is cooking, combine ricotta, half of the mozzarella, parmesan, egg, bread crumbs and seasonings. Mix thoroughly. Spread 1/3 of the marinara in the bottom of a 13x9 baking dish. When shells are cooled stuff them with cheese mixture, using a large table spoon. Place in baking dish on top of the marinara. Cover stuffed shells with the remainder of the marinara. Bake in oven about 20 minutes. Sprinkle remaining mozzarella cheese and cook an additional 5 minutes, or until the cheese is melted.
Serve with salad and breadsticks.
1 box (14-16 oz.) shell shaped pasta
1 cup ricotta cheese
1 cup mozzarella cheese, divided
1/2 cup parmesan cheese
1/2 cup Italian bread crumbs
1 egg
1 tsp. kosher salt
1 tsp. Italian herb seasoning
1 tsp. parsley
1 jar marinara
Preheat oven to 350 degrees. Cook pasta shells according to package directions. While pasta is cooking, combine ricotta, half of the mozzarella, parmesan, egg, bread crumbs and seasonings. Mix thoroughly. Spread 1/3 of the marinara in the bottom of a 13x9 baking dish. When shells are cooled stuff them with cheese mixture, using a large table spoon. Place in baking dish on top of the marinara. Cover stuffed shells with the remainder of the marinara. Bake in oven about 20 minutes. Sprinkle remaining mozzarella cheese and cook an additional 5 minutes, or until the cheese is melted.
Serve with salad and breadsticks.
Subscribe to:
Posts (Atom)
