Monthly Archives: April 2014

Baked Ziti

Baked Ziti – submitted by Sonia W.

Servings: 12

Print Recipe
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole Large Onion, Diced
1 pound Italian Sausage
1 pound Ground Beef
1 can (28 Ounce Can) Whole Tomatoes, With Juice
2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
2 teaspoons Italian Seasoning
1/2 teaspoon Red Pepper Flakes
Salt And Pepper, to taste
16 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente
1 tub (15 Ounce) Whole Milk Ricotta Cheese
1-1/2 pound Mozzarella Cheese, Grated
1/2 cup Grated Parmesan Cheese
1 whole Egg
Fresh Minced Parsley – optional
Preparation Instructions
Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
Preheat oven to 375 degrees.
In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.


Million Dollar Spaghetti Casserole

Million Dollar Spaghetti Casserole – submitted by Jess L.
Prep Time: 30 minutes
Baking Time: 30 minutes
Serves 6-8, or more, depending on serving size

• 2-3 cups cooked spaghetti noodles
• 28 oz spaghetti sauce
• 8oz cream cheese, softened
• 1/4 cup sour cream
• 1 cup cottage cheese
• 3/4 cup shredded mozzarella
1. Preheat oven to 350 degrees. Lightly grease a 9×13 baking dish.
2. In a mixing bowl, combine cream cheese, sour cream and cottage cheese. Beat until smooth.
3. Layer bottom of baking dish with 1/2 with cooked spaghetti noodles. Spoon cheese mixture over noodles. Then, add a layer with 1/2 of spaghetti sauce. Repeat layers.
4. Top off final layer with cheddar cheese.
5. Bake uncovered for 30 minutes or cheese is melted and bubbly.
From Frozen, thaw overnight in fridge, then proceed to step 5.

Beef & Cheese Burritos

Beef & Cheese Burritos – submitted by Terri S.

1 ib. lean ground beef
1 (1 1/4 oz.) pkg. taco seasoning
3/4 cup ricotta cheese
1 (7 oz.) can diced green chilies, drained
1 3/4 cup shredded Monterey Jack cheese, divided
2 1/2 cup salsa, any kind ( I used mild) , divided
10 (8″) flour tortillas

Brown beef, drain of fat, add 3/4 cup of water and taco seasoning, cook until thickened. In a medium bowl, combine ricotta cheese, green chilies and 1 cup Monterey Jack cheese. Spread 1 cup of salsa over the bottom of a greased 2 quart casserole dish. Fill tortillas with beef mixture ( about 2 tablespoons in each) and cheese mixture (about 1 tablespoon in each). Close each tortilla and place over salsa in baking dish. Top with remaining 1 1/2 cups of salsa and 3/4 cup Monterey Jack cheese. Cover and freeze.

To Prepare

Thaw overnight in refrigerator. Preheat oven to 350. Cover and bake for 35-45 minutes. Uncover and bake for 15 more minutes or until cheese is browned.

Cheesy Potatoes & Ham

Cheesy Potatoes & Ham – submitted by Rochelle H.

2 lbs of frozen shredded hash browns
2 T butter
1 T flour
1 C milk
1 tsp of chicken base or bullion granules
1 tsp salt
1/2 tsp onion powder
8 oz of sour cream
2 Cups finely shredded mild cheddar cheese
1 1/2 cups of diced ham

Preheat oven to 350.

Melt the butter in a large pot over medium heat. Stir in the flour to form a paste. Add milk, chicken base, salt and onion powder. Cook and stir constantly until thick. Stir in sour cream until smooth.

In a large bowl, combine hash browns, ham, cheese and sour cream sauce. Transfer to a 9 x 19 inch baking dish. Bake uncovered for 1 hour. Stir once halfway through baking and again before serving.