Don’t go out, make these Ital­ian fa­vorites from home

Northwest Arkansas Democrat-Gazette - - RECIPES -

Meat­ball Sand­wich

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 Al­


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.

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