| Spaghetti Pizza Lasagna A favourite that everyone enjoys and its simpe to make.
PREP TIME 15 MINS COOK TIME 60 MINS READY IN 75 MINS Serves 8 INGREDIENTS 455g Lean Minced Beef 1 Onion, chopped 1 (4 ounce) Mushrooms 1 (28 ounce) Jar spaghetti sauce 448g Chedder cheese 20 g Grated Parmesan cheese 1 Cheese Sauce Mix 448 g Lasagna 225 g Grated mozzarella cheese METHOD In a large frying pan, cook and stir ground beef until lightly brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through. In a medium size saucepan, combine the cheese sauce, the Cheddar cheese and grated Parmesan cheese. Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover dish with aluminum foil. Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving. Classic Lasagna PREP TIME 15 Min A Classic Recipe that all the family love. COOK TIME 1 Hr READY IN 1 Hr 25 Min SERVES 12 INGREDIENTS 455g Lean Minced Beef 896g Jar Spaghetti Sauce 895g Chedder Cheese 340g Grated Mozzarella Cheese 40g Grated Parmesan Cheese 1g Dried Parsley Salt and Ground Black Pepper To Taste 9 Sheets of lasagna 120ml Water 2 pkts Cheese Sauce Mix or make your own from 25g flour, 50g butter 500ml milk and the chesses from above. METHOD In a large Frying Pan over a medium heat brown the Minced Beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes. In a medium saucepan make the sauce as the packet says and add the Cheddar Cheese and whisk to a smooth paste with no lumps. Then add 2 cups of the mozzarella cheese, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper mix well. To assemble. In the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 Lasagna Sheets, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving. Chicken Meatballs & Spaghetti. "Chicken meatballs and spaghetti is a great alternative to beef or pork. Now, I love beef and pork, but I wanted to give my family something different. This is a recipe for a family of five, plus a little extra for leftovers."PREP TIME 20 Min COOK TIME 45 Min READY IN 1 Hr 5 Min SERVES 8 INGREDIENTS Sauce: 448 g crushed tomatoes 1 (8 ounce) can diced tomatoes 504.2 g tomato paste 535 ml water 3 g dried basil salt and pepper, to taste Meatballs: 910 g ground chicken 110 g dry bread crumbs 40 g grated Parmesan cheese 2 eggs, lightly beaten 9 g Italian seasoning salt and pepper, to taste cooking spray 454.4 g whole-wheat spaghetti DIRECTIONS Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs. Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes. Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti. Spaghetti Bolognese With A Twist. "An excellent chunky pasta sauce with beef, pork, lots of vegetables and tons of flavor. Freeze any unused portions for later use. If you have fresh herbs, you may substitute 2 teaspoons chopped fresh basil for the dried basil in this recipe."PREP TIME 10 Min COOK TIME 1 Hr 25 Min READY IN 1 Hr 35 Min SERVES 9 INGREDIENTS 30ml Olive Oil 4 Slices bacon, cut into 1/2 inch pieces 1 Large onion, minced 1 Clove garlic, minced 455g Lean ground beef 225g ground pork 225g Fresh mushrooms, sliced 2 Carrots, shredded 1 Stalk celery, chopped 1 (28 ounce) Can Italian Plum Tomatoes 170g Tomato Sauce 120ml Dry White Wine 120ml Chicken Stock 0.5g Dried Basil 1g Dried Oregano Salt and Pepper to taste 455g Spaghetti Method In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside. In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve sauce over hot Spaghetti Fettuccine With Mushrooms, Ham & Rose Sauce "Thick, creamy, and oh so heavenly. Not your everyday pasta dish! PREP TIME 15 Min COOK TIME 15 Min READY IN 30 Min SERVES 8 INGREDIENTS 455g Dry Fettuccine Pasta 55g Butter 80g Finely Diced Onion 3 Cloves Garlic, Minced 455g Fresh Sliced Mushrooms 3g Dried Oregano 3g Dried Basil 1g Dried Parsley 6 Slices Ham, Chopped 355ml Heavy Whipping Cream 235ml Spaghetti Sauce (Jar) 3g Crushed Red Pepper (optional) METHOD Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large saute pan, melt the butter over medium heat. Add the onion and garlic and cook until softened. Stir in the sliced mushrooms and the oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Add the ham pieces and cook for another 4 to 5 minutes. Pour in the heavy cream and bring to a boil. Slowly stir in the spaghetti sauce and crushed red pepper blending it into the cream. Cook, stirring occasionally, until the sauce has reduced by a third and is thick. Place fettuccini on plates and ladle even portions of sauce over top | ||||||
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