Don’t go out, make these Italian favorites from home
1 lb ground beef
¾ cup bread crumbs 2 teaspoons dried Italian seasoning
2 cloves garlic, minced 2 tablespoons chopped fresh parsley 2 tablespoons grated Parmesan cheese
1 French baguette 1 tablespoon extra-virgin olive oil ½ teaspoon garlic powder 1 pinch salt, to taste
1 (14 oz) jar spaghetti sauce
4 slices provolone cheese
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball’s time, or until lightly toasted.
While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Baked Ziti IV
1 lb dry ziti pasta
1 ½ tablespoons olive oil 1 onion, sliced 1 teaspoon minced fresh rosemary
4 cloves garlic, chopped ½ lb ground beef
½ lb ground pork
1 ½ (26 oz) jars of spaghetti salt to taste
1 (6 oz) package provolone cheese, sliced
¾ cup sour cream ¾ cup cottage cheese 1 (6) package mozzarella cheese, shredded 2 tablespoons freshly grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for
8 to 10 minutes, or until al dente; drain.
Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl
Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.
Stuffed Shells I
1 (16 oz) package jumbo pasta shells
4 cups large curd cottage cheese
12 oz mozzarella cheese,
Recipes courtesy of AllRecipes.com
½ cup grated Parmesan cheese
2 eggs, lightly beaten 1 pinch garlic powder 1 teaspoon dried oregano 1 teaspoon dried parsley 1 (26) jar spaghetti sauce
¼ cup grated Parmesan
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.