Baked Ziti with Broccoli and Sausage

Baked Ziti With Broccoli and Sausage
(No idea)

salt & pepper to taste
8 Ounce sausage
2 Tablespoon butter
2 Tablespoon all purpose flour
2 Cup milk
8 Ounce ziti
1 1/2 Pound broccoli, cut into 1" pieces
1/2 Cup grated parmesan

Instructions:
Bring a large pot of water to a boil over high heat. Preheat oven to 350 and lightly grease and 11x7 baking dish. In a large skillet over medium high heat, cook sausage, stirring and breaking up meat, until no longer pink, about 3 minutes. Add butter and stir well/. Sprinkle flour on top and stir for 1-2 minutes. Slowly pour in milk and cook, stirring constantly until smooth and thickened, 3-4 minutes. Season sauce with salt and pepper.
Add ziti to boiling water and cook until tender, about 5 minutes, then add broccoli and cook for 3 minutes. Drain ziti and broccoli in a colander and transfer to a baking dish. Stir in sausage mixture.
Sprinkle Parmesan on top and bake until golden brown and mixture is bubbling, about 25 minutes. Serve hot.

Serves: 4
Prep Time: 10 m
Cook Time: 35 m
Total Time: 45 m

Calories: 440
Cholesterol: 129 mg
Fat: 22 g
Saturated Fat: 5 g
Protein: 50 g
Carbohydrates: 10 g
Sodium: 714 mg
Fiber: 3 g

Opinions: Good! Pretty easy to alter a little. Doesn't re-heat well with the broccoli.

Pastitsio

If you've seen many of my posts, or know me in person, you know I am not a big fan of tomatoes. Or most things tomato based. When I saw this recipe, I was intrigued, but I was also a bit nervous. With my (picky) experiences with tomatoes & pasta, I know that I usually don't like it.

Other than spaghetti & lasagna, for some odd reason.

Anyways, back to today's recipe. I was pleasantly surprised with this--the tomato is not overwhelming! It doesn't turn out too saucy either, which is another problem I've had with pasta & tomato combinations in the past. If anything, it is a little too dry in the end--I am going to try covering it next time, and see if that helps.


Pastitsio
(TOH)

7 Ounce uncooked pasta
1 Pound ground beef
1 Medium onion, chopped
1 Clove garlic, minced
8 Ounce tomato sauce
1 Teaspoon salt, divided
1/4 Teaspoon dried oregano
1/8 Teaspoon pepper
1/4 Teaspoon ground cinnamon
1/2 Cup grated parmesan, divided
3 Tablespoon butter
3 Tablespoon all-purpose flour
1 1/2 Cup milk
1 egg, beaten

Instructions:
Cook pasta according to package directions. Meanwhile, in a large skilled, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/2 tsp salt, oregano, pepper, & cinnamon; heat through.
Drain pasta; place half in a greased 9" square baking pan. Sprinkle with 1/4 cup parmesan. Layer with meat mixture and remaining macaroni. Set aside.
In a small saucepan, melt butter; stir in flour and remaining salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir a small amount fo the hot mixture into egg; return all to the pan, stirring constantly. Bring to a gently boil; cook and stir for 2 minutes. Remove from the heat; stir in remaining parmesan. Pour sauce over pasta.
Bake, uncovered, at 350 for 30-35 minutes or until golden brown. Let stand for 10 minutes before serving.

Serves: 6
Prep Time: 35
Cook Time: 35
Total Time: 1 hr 10 m


Note:

• The original did state the the cinnamon is optional. I thought it was a wonderful, and unique, addition.
• It does NOT reheat well. It goes from being slightly dry to "Oh. This is the leftovers we are having for dinner? Oh."
  

Overall opinions: I think with some small changes (less dry being the key change), this could be pretty good. Nate was, oddly enough, more fond of it once I told him that the funny taste was the cinnamon. (Which made me smile.)

And, of course, I used some of the venison that I received from my oh-so-lovely brother & sister-in-law, instead of beef. I love venison; I would rather use ground venison than ground beef any day! (Although, I do love the occasional steak.)

As always, comments are love. In fact, if you leave enough comments on my posts & live nearby, I just may invite you to dinner sometime. Or dessert, if that's your preference. ;)

Easy Stuffed Shells

I found this recipe, and thought it would be great to use up the stuffed shells/meatballs I had from other recipes. It was an instant hit with Nate!! I cut the recipe to 1/4 of it's original size (posted is the original), and used tomato sauce with Italian seasoning vs using spaghetti sauce, but it was great.
My only complaint was that I don't like those frozen meatballs--and will probably make my own from scratch next time.

Easy Stuffed Shells
(TOH)

12 Ounce jumbo pasta shells
26 Ounce tomato sauce
Italian seasoning
36 frozen cooked italian meatballs
2 Cup shredded mozzarella cheese

Instructions:
Cook pasta according to package directions; drain and rinse in cold water. Cook meatballs according to package directions.
Mix desired amount of Italian seasoning with sauce.
Place 1/2 cup sauce in a greased 13x9 baking dish. Place a meatball in each shell; transferred to prepared dish. Top with remaining sauce and sprinkle with cheese.
Cover and bake at 350 for 15-20 minutes or until bubbly and cheese is melted.

Serving Size: 1 shell
Yields: 12 servings


As always... comments are love!

Broccoli Stuffed Shells

I don't know where I found this recipe... it was something I found when looking through the recipe books at Mama's.
I love the idea of stuffed shells, but I haven't liked any of the stuffed shells recipes we've tried. This one was OK, it just had too much spaghetti sauce. If I changed that, and maybe added more seasonings, it would have the potential to be pretty good.
Until you re-heat it.
Now remember, my mother taught me well--I HATE wasting food. Hate it. But this was one of those meals that, when re-heated, Nate & I looked at each other and suggested that we get that frozen pizza out of the freezer. It was GROSS.
So... overall rating? Not very impressed.

Broccoli Stuffed Shells


12 jumbo pasta shells
14 Ounce spaghetti sauce
1/2 Tablespoon Margarine
1/2 Pound ricotta cheese
1/2 Cup shredded monterey jack cheese
1/2 egg
5 Ounce chopped broccoli
1/4 Cup shredded parmesan
1/2 Cup shredded mozzarella cheese

Instructions:
Cook pasta according to package directions.
Heat sauce, pour enough to cover the bottom of a 9x9 pan. Mix margarine, ricotta, egg, broccoli, and 1/2 of the cheeses. Stuff shells, arrange in pan over sauce. Add rest of sauce and sprinkle with rest of cheese. Bake at 350 for 30-40 minutes.


Serves: 4
Serving Size: 3 shells
Prep Time: 20 m
Cook Time: 40 m
Total Time: 1 hr

Ham-Stuffed Jumbo Shells

I've never made stuffed shells before, so this was interesting to me. As usual, I thought it had too much green pepper in it... I still haven't learned to like that stuff. :)

Probably wouldn't make this again--Nate wasn't fond of the green pepper-ham combo. Otherwise, I thought it was pretty good. Just need some alterations for next time! Cut out the green pepper, replace with something else maybe.

Ham-Stuffed Jumbo Shells
(TOH)


12 jumbo pasta shells
1 1/2 Tablespoon all purpose flour
1 Cup milk
1/4 Pound fresh mushrooms, chopped
1/4 Cup chopped onions
1/4 Cup chopped green pepper
1 Tablespoon canola oil
1 1/2 Cup cubed fully cooked ham
1 Cup shredded 4 cheese mexican cheese
1 1/2 Tablespoon grated parmesan
1/2 Teaspoon Parsley

Instructions:
Cook pasta according to package directions. Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
In a large nonstick skillet, saute the mushrooms, onion, and green pepper in oil until tender. Reduce heat; add the ham, 1/2 cup cheese, and parmesan. Cook and stir until cheese is melted. Remove from the heat. Stir in 1/4 cup of the reserved sauce.
Drain pasta, stuff each shell with about 3 tbsp of filling. Place in an 8x8 baking dish coated with cooking spray. Top with remaining sauce. Cover and bake at 350 for 30 minutes or until heated through. Sprinkle with parsley, and remaining cheese.


Serves: 4
Serving Size: 3 stuffed shells
Yields: 12

Calories: 274
Cholesterol: 26 mg
Fat: 7 g
Saturated Fat: 2 g
Calories From Fat:
Protein: 23 g
Carbohydrates: 30 g
Sodium: 703 mg
Fiber: 2 g

An interesting experience

This was something we had the other day... three things I learned from this meal:
1. I don't like gorgonzola.
2. When you are making mashed potatoes, make sure they are REALLY cooked, or they are a pain to mash.
3. I really don't like gorgonzola.

Penne Gorgonzola With Chicken
(TOH)
16 oz Penne
1 Pound boneless, skinless chicken breasts, cut into 1/2" pieces
1 Tablespoon olive oil
1 Large garlic clove, minced
1/2 Cup chicken broth, divided
1 Cup heavy whipping cream
2 cup (8oz) gorgonzola cheese, crumbled
Dash Sage
Dash Pepper
Dash Salt
Parmesan
Parsley

Instructions:
Cook pasta according to package directions.
Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add 1/4c chicken broth, stirring to loosen browned bits from pan.
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink.
Stir in Gorgonzola cheese, sage, salt, and pepper; cook just until cheese is melted.
Drain pasta; toss with sauce. Sprinkle with parmesan and parsley.

Serves: 8


Mashed Potato Rolls
(TOH)
1 1/8 Teaspoon active dry yeast
1/8 Cup warm water (110-115)
3/4 Cup warm milk (110-115)
1/8 Cup butter, softened
1/8 Cup vegetable oil
3 Tablespoon Sugar
1/2 Egg
1/4 Cup warm mashed potatoes (milk and butter added)
3/4 Teaspoon Salt
1/2 Teaspoon baking powder
1/4 Teaspoon baking soda
3 Cup all-Purpose flour
melted butter

Instructions:
In a mixing bowl, dissolve yeast in water. Add milk, butter, oil, sugar, egg, and mashed potatoes; mix well.
Stir in the salt, baking powder, baking soda, and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubles, about 1 1/2 hours.
Punch dough down. Turn onto a lightly floured surface. Shape into 16 balls. Place 2" apart on greased baking sheets. Repeat with the remaining dough. Cover and let rise until doubled, about 30 minutes.
Bake at 375 for 15-18 minutes or until golden brown.
Brush with butter if desired.

Serves: 16


The pasta was OK, but if you missed the beginning of the post, I really don't like gorgonzola cheese. I don't know what it is, but there is just something about it.

The mashed potato rolls were a little dry, but that's OK. We liked them! Next time I have leftover mashed potatoes, I will definitely make these!

Creamy Chicken and Pasta

I made this one awhile ago, but Nate & I both loved it!

Creamy Chicken And Pasta
(Yet again from Taste of Home... I love their magazines)

(If it looks funny, that's because I exported it from my RecipeManager, and am too lazy to mess with it much. That's why I exported it, rather than re-typing it all.) :)


Ingredients:
2 Cup uncooked penne pasta
1 1/2 Cup sliced fresh mushrooms
1 Cup sliced green onion (or regular, finely chopped)
2 Tablespoon Butter
1/2 Cup white wine/chicken broth
1 Teaspoon minced garlic
1 Tablespoon All-Purpose flour
1/3 Cup Water
1 Cup heavy whipping cream
2 Cup cubed cooked chicken
2 Tablespoon capers, drained
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
shredded parmesan cheese

Instructions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.
2. Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
3. Drain pasta. Add the pasta, chicken, capers, salt, and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with parmesan cheese.


The original recipe called for 2 cups, but that was going to be WAY too much. As it was, I am adding less mushrooms the next time I make it, and I suggest you do too. I like mushrooms (well... fresh mushrooms), but they overpower the other flavors in this recipe.
Also, no capers or shredded parmesan... couldn't find the capers, and I used the regular parmesan I have in the fridge. :)

We LOVED this recipe! Very yummy... It was very creamy, and the combination of mushrooms, chicken, and pasta is always delightful. Reheats pretty well, which is great when you are always cooking to have leftovers! :)

As always, comments are love. :) Let me know if you try it!