Baked Ziti

May 28, 2014 by

Baked Ziti another easy casserole dish perfect for through the week. This is a very basic one, feel free to add some vegetables such as mushrooms, onions, and peppers. Ziti also tends to keep very well, making it possible to prepare the dish the day before, store in a refrigerator, then heat up the following day if necessary.

Ingredients

2 cups ziti
1 package (4 0z) pancetta
1 sm onion
1 tbsp crushed garlic
1 tray hot Italian Sausage
1 tray ground beef (93%)
1 cup left over wine
1 tsp Red Pepper flakes
1 tbsp Italian Herbs
2 tsp salt divided
1 can (28 oz) can crushed  tomatoes
1 tub ricotta cheese
3 cups shredded mozarella
1/2 cup Parmesan cheese

Instructions

1. Boil water in a large pan add 1 tsp salt, cook the Ziti noodles 8 minutes then drain and set aside.

2. Cut up the Pancetta and fry in a hot skillet, add the minced onion and crushed garlic.

3. When the onion is translucent add the hot Italian Sausage. When the Italian Sausage is done add the ground beef. Add 1 cup of leftover wine, 1 tsp red pepper flakes, 1 tbsp Italian Herbs, 1 tsp salt. Mix well then add the can of tomatoes.


4. In a separate bowl mix the ricotta cheese and 1 cup of mozzarella cheese with the cooked Ziti.

5. Spray some olive oil in the baking pan put the ziti mix in first then top off with the meat mixture. Sprinkle with the Parmesan cheese and the rest of the mozzarella. Spray the foil with some olive oil that will prevent the cheese to stick to the foil. Bake in 350F oven for 20 minutes.

Baked Ziti
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 2 cups ziti
  • 1 package (40z) pancetta
  • 1 sm onion
  • 1 tbsp crushed garlic
  • 1 tray hot Italian Sausage
  • 1 tray ground beef (93%)
  • 1 cup left over wine
  • 1 tsp Red Pepper flakes
  • 1 tbsp Italian Herbs
  • 2 tsp salt divided
  • 1 can (28 oz) can tomatoes
  • 1 tub ricotta cheese
  • 3 cups shredded mozarella
  • ½ cup Parmesan cheese
Instructions
  1. Boil water in a large pan add 1 tsp salt cook the Ziti 8 minutes then drain and set aside.
  2. Cut up the Pancetta and fry in a hot skillet, add the minced onion and crushed garlic.
  3. When the onion is translucent add the hot Italian Sausage. When the Italian Sausage is done add the ground beef, 1 cup of leftover wine, 1 tsp red pepper flakes, 1 tbsp Italian Herbs, and 1 tsp salt. Mix well then add the can of tomatoes.
  4. in a separate bowl mix the ricotta cheese and 1 cup of mozzarella cheese with the cooked ziti.
  5. Spray some olive oil in the baking pan put the Ziti mix in first then top off with the meat mixture. Sprinkle with the Parmesan cheese and the rest of the mozzarella. Spray the foil with some olive oil that will prevent the cheese from sticking to the foil. Bake in 350F oven for 20 minutes.

 

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Leek Casserole

Jan 26, 2014 by

Leeks have long been used in Europe. Americans are just getting used to them. They look like large over-sized green onions. Soups may be the most popular use of leeks, but new food combinations are bringing the leek in the limelight. Leeks are readily available year-round in most markets. If you haven’t yet tried cooking them at home, it’s time you enjoyed their subtle, sweet flavor. Try this leek casserole, I promise you, you will like it.

Ingredients:
1/2 cup of bouillon
1 egg
1tsp.salt
1/2 tsp nutmeg
1tsp. curry
1 tsp. paprika
1/4 tsp. Italian Seasoning
1 tbsp chicken base
1/2 tsp black pepper
1tbsp. cornstarch
2 leeks
1/2 green bell pepper
1/2 red bell pepper
1 tray of ground beef
8 cooked potatoes
1 cup shredded cheese
Instructions:Preheat the oven to 375F. Grease the oven dish with margarine or butter.
Mix 1/2 cup of bouillon, 1 egg, 1tsp.salt, 1/2 tsp nutmeg, 1tsp. curry, 1 tsp. paprika, 1/4 tsp. Italian Seasoning, 1 tbsp chicken base, 1/2 tsp black pepper and  1tbsp. cornstarch mix it together.
Peel and cook the potatoes for about 10 minutes, so they won’t be all the way done. After they are cooked slice them up and set aside.
Cut and wash the leeks and dry spin them in the salad spinner. Cutup the bell-peppers and set aside. Cook the ground beef till done. Layer the casserole dish with the ground beef then add the leeks and the bell-peppers. Then layer with the cooked potatoes. Pour over the bouillon mixture. Top it off with the shredded cheese.
To make the foil not stick to the dish spray some oil on the foil before you cover the dish. Cook in the oven for 20 min. and let it rest for 10 min.

Leek Casserole
 
Prep time
Cook time
Total time
 
Leeks have long been used in Europe. Americans are just getting used to them. They look like large oversized green onions. Soups may be the most popular use of leeks, but new food combinations are bringing the leek limelight. Leeks are readily available year-round in most markets. If you haven’t yet tried cooking them at home, it’s time you enjoyed their subtle, sweet flavor. Try this leek casserole, I promise you will like it.
Serves: 6
Ingredients
  • ½ cup of bouillon
  • 1 egg
  • 1tsp.salt
  • ½ tsp nutmeg
  • 1tsp. curry
  • 1 tsp. paprika
  • ¼ tsp. Italian Seasoning
  • 1 tbsp chicken base
  • ½ tsp black pepper
  • 1tbsp. cornstarch
  • 2 leeks
  • ½ green bell pepper
  • ½ red bell pepper
  • 1 tray of ground beef
  • 8 cooked potatoes
  • 1 cup shredded cheese
Instructions
  1. Preheat oven to 375F. Grease the oven dish with margarine or butter.
  2. Mix ½ cup of bouillon, 1 egg, 1tsp.salt, ½ tsp nutmeg, 1tsp. curry, 1 tsp. paprika, ¼ tsp. Italian Seasoning, 1 tbsp chicken base, ½ tsp black pepper and 1tbsp. cornstarch mix it together.
  3. Peel and cook the potatoes for about 10 minutes, so they won’t be all the way done. After they are cooked slice them up and set aside.
  4. Cut and wash the leeks and dry spin them in the salad spinner. Cutup the bell-peppers and set aside.
  5. Cook the ground beef till done. Layer the casserole dish with the ground beef then add the leeks and the bell-peppers. Then layer with the cooked potatoes. Pour over the bouillon mixture. Top it off with the shredded cheese.
  6. To make the foil not stick to the dish spray some oil on the foil before you cover the dish. Cook in the oven for 20 min. and let it rest for 10 min.

 

 

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Quesadilla Casserole

Nov 19, 2012 by

This Tex-Mex quesadilla casserole dish is perfect for during the week. It won’t take you no time to make it.

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/2 teaspoon oregano leaves
  • 1/2 teaspoon crushed red peppers
  • 1 pound ground beef (93%)
  • 1/2 cup onion, chopped
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn
  • 1 4-ounce can chopped green chilies
  • 6 whole wheat tortillas
  • 2 cups Mexican Shredded Cheese or Cheddar.

Instructions

  1. Brown meat and add the minced onion in large skillet on medium-high heat. Add tomato sauce, beans, corn and green chilies; mix well.
  2. Stir in all of the spices. Bring to boil.
  3. Spread half cup of the meat mixture on bottom of 13-by-9-by-2-inch baking dish sprayed with no-stick cooking spray. Top with 2 of the tortillas, overlapping as needed. Layer with half of the remaining beef mixture and half of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
  4. Bake at 350 degrees for 15 minutes or until heated through.

Quesadilla Casserole
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • ½ teaspoon oregano leaves
  • ½ teaspoon crushed red peppers
  • 1 pound ground beef (93%)
  • ½ cup onion, chopped
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can corn
  • 1 4-ounce can chopped green chilies
  • 6 whole wheat tortillas
  • 2 cups Mexican Shredded Cheese or Cheddar.
Instructions
  1. Brown meat and add the minced onion in large skillet on medium-high heat. Add tomato sauce, beans, corn and green chilies; mix well.
  2. Stir in all of the spices. Bring to boil.
  3. Spread half cup of the meat mixture on bottom of 13-by-9-by-2-inch baking dish sprayed with no-stick cooking spray. Top with 2 of the tortillas, overlapping as needed. Layer with half of the remaining beef mixture and half of the cheese. Repeat with remaining tortillas, beef mixture and cheese.
  4. Bake at 350 degrees for 15 minutes or until heated through.

 

*Arrisje’s Recipe Card. Click on the picture and save to your hard drive. Print as a 4×6 pic*

Quesadilla Casserole

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Twice Baked Potatoes

Sep 15, 2012 by

Ingredients

  • 4 medium baking potatoes
  • 1/2 pack of an (8-ounce) package cream cheese, at room temperature
  • ½ cup (1 stick) butter, softened
  • 1 pint Greek yoghurt or sour cream
  • 1 cups shredded cheese of your choice
  • 1 cloves garlic, minced
  • 1 tsp salt
  • ½ teaspoon pepper
  • ¼ cup chopped chives, for garnish
  • 5 slices bacon (pork or turkey), cooked crisp, drained and crumbled, for garnish

Instructions

  1. Preheat oven to 350 F. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft. If you don’t want to bake them just boil them in water for 20 minutes.
  2. Peel and mash potatoes in large bowl with potato masher or back of fork. Add cream cheese, half of the butter, Greek yoghurt and 1/2 cup of shredded cheese. Stir well. Add garlic, salt and pepper, and stir again. Add half of the green onion and cooked bacon.
  3. Spray a baking dish with nonstick cooking spray, bake for 30 to 35 minutes until hot. Sprinkle remaining green onions, crumbled bacon and 1/2 cup of shredded cheese over casserole and return to oven for about 5 minutes, until cheese melts.

Twice baked Potatoes
 
Ingredients
  • 4 medium baking potatoes
  • ½ pack of an (8-ounce) package cream cheese, at room temperature
  • ½ cup (1 stick) butter, softened
  • 1 pint Greek yoghurt or sour cream
  • 1 cups shredded cheese of your choice
  • 1 cloves garlic, minced
  • 1 tsp salt
  • ½ teaspoon pepper
  • ¼ cup chopped chives, for garnish
  • 5 slices bacon (pork or turkey), cooked crisp, drained and crumbled, for garnish
Instructions
  1. Preheat oven to 350 F. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft. If you don't want to bake them just boil them in water for 20 minutes.
  2. Peel and mash potatoes in large bowl with potato masher or back of fork. Add cream cheese, half of the butter, Greek yoghurt and ½ cup of shredded cheese. Stir well. Add garlic, salt and pepper, and stir again. Add half of the green onion and cooked bacon.
  3. Spray a baking dish with nonstick cooking spray, bake for 30 to 35 minutes until hot. Sprinkle remaining green onions, crumbled bacon and ½ cup of shredded cheese over casserole and return to oven for about 5 minutes, until cheese melts.

 

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