Submitted by: Susan Coster
- 1/2 of a 1 lb. pkg. of vermicelli (any old spaghetti will do), broken in half.
- 1 to 1 1/2 lbs. of ground beef
- 3 tbsp. olive oil (I use any old oil) and don't even measure the oil
- l lg. onion, chopped (any size onion will do)
- 1 clove garlic minced
- 1 32-oz. container of prepared spaghetti sauce
- 1 15 oz. container ricotta cheese
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese (I just use Kraft out of the can)
- 2 cups shredded mozzarella cheese
Prepare vermicelli according to directions (boil- ha ha). Drain. In large skillet, brown ground beef and drain. Set beef aside. In same skillet (or different (who cares), heat oil; add onion and garlic. Cook until onion is tender. Stir in beef and spaghetti sauce. Simmer 10 minutes.
In medium bowl (again who cares what size), blend ricotta, egg and Parmesan cheese.
In lightly greased 13 x 9 in. baking dish, layer one-half each vermicelli, ricotta mixture, spaghetti/meat sauce and mozzarella cheese. Repeat layers. Cover. Bake at 350 degree oven until hot, about 30 minutes.
Makes 6-8 servings. (If you prepare this early day and have it refrigerated, it will need longer in the oven to bake - @ an hr. or so.)
[ Last Updated: 05-Jan-2006 | Reader Comments Report Problem
Submitted by: Judy Tombrella
- 1/4 pound margarine
- 1/3 Cup olive oil
- 1 Cup clam juice (From clams)
- 3 cans chopped or diced clams
- 1 tsp. oregano, crumbled
- 2 Tbsp. basil, crumbled
- 3-4 large cloves garlic
- 1/2 tsp. ground pepper
- l pound linguini or spaghetti
- 1/2 cup freshly grated parmesan cheese
- 3 Tbsp. parsley flakes
Melt the margarine in a skillet and then add the olive oil, pepper, oregano, basil, garlic, clams and the clam juice. Simmer for 30 minutes. Warm a large bowl while you cook the linguini. Drain linguini; put it into the warm bowl and add the clam sauce. Toss with the cheese and parsley. Serve immediately.
[ Last Updated: 05-Jan-2006 | Reader Comments Report Problem
Submitted by: Trevor BothwellFrom "50 Ways to Impress Your Girlfriend's Parents"
- 16 ounces (1 box) penne pasta
- 1/2 of 1 red onion, sliced into half-rings
- 1/2 of 1 red pepper, quartered and cut into 1/4 inch thick strips
- 4 to 6 cloves fresh garlic, diced
- 1/2 cup black olives, sliced
- 1 tablespoon grated parmesan cheese
- 1 cup marinated artichoke hearts
- 14-1/2 ounce can Italian style diced tomatoes
- 2 tablespoons sour cream
- 1/2 teaspoon crushed red pepper
- 3 dashes hot sauce
- 1 teaspoon oregano
- 1/2 teaspoon dry basil
- 2 teaspoons red wine vinegar
- 1/2 cup plain or basil and tomato feta cheese, crumbled
- 1/4 teaspoon salt and some to cook
- 1/2 teaspoon cracked black pepper
- 2 tablespoons extra virgin olive oil and some to cook
After you have prepared all of your vegetables, bring water to a boil over high heat in a stockpot (at least 6 quarts) and add penne noodles. Once pasta is done, add 2 Tbs. of oil to a large saute pan and sweat onion, garlic, and red pepper for about 10 minutes.
Once complete, add artichoke hearts to pan and cook for a few more minutes. Follow by adding diced tomatoes (if you are using unseasoned diced tomatoes, simply add extra oregano, pepper, etc. to give them flavor).
Let simmer for a few minutes and add your pasta (drained and rinsed). Season with salt and pepper as well as crushed red pepper, oregano, and basil.
Sprinkle with parmesan cheese and add olives. Drizzle some red wine vinegar over your pasta, add sour cream, and finish off with crumbled feta cheese (I prefer basil and tomato). Toss the mixture (if you're brave) or stir with a wooden spoon.
Serve this pasta in pasta bowls and garnish with parsley or chopped scallions and parmesan cheese.
Yield: 4 Servings
[ Last Updated: 05-Jan-2006 | Reader Comments Report Problem