Mom made this for the football players at Duarte High
Use Spaghetti sauce in cookbook with out the meat. You will need 6-8 cups
1 1 /2 bags or boxes of mustachelli cooked according to pkg. ( undercook so pasta is still a bit firm)
16 oz. container cottage cheese or Ricotta cheese
1 egg
1 cup parmesan cheese
2 TBPS parsley chopped fine
1 lb. Mozzarella cheese grated
1- 6 oz. container shredded Parmesan cheese
4-6 chic. Breast cut in small pieces and sauteed in 1/4 c. butter, 3-4 garlic cloves minced, 1/2 cup white wine, 1/2 tsp. basil, 1/4 tsp. oregano, 1 Tbsp. parsley chopped finely, a few sprinkles of thyme and some pesto seasoning if you have some. Simmer until chicken is tender and juices evaporate somewhat.
Spread small amount of sauce to line 9x13 baking dish and layer pasta, sauce, chicken. cheese mixture and both grated cheeses, repeat layers one time. Cover top with sauce, then cheese and bake at 350 degrees for 30-45 min. Serve with Mom’s garlic bread and die and go to heaven!!!
Showing posts with label italian. Show all posts
Showing posts with label italian. Show all posts
Thursday, September 17, 2009
Spaghetti Sauce
This sauce has been slowly developed over the years to the point of taste bud bliss!
1 large can whole tomatoes
1 med. Can diced tomatoes
1 large can yellow tomatoes (optional)
1 onion
1 zucchini
6 cloves garlic
2 handfuls fresh chopped baby spinach (add this at the end it doesn’t need to cook long)
6-8 baby carrots
2-3 stalks celery
1 whole red pepper
small handful of parsley chopped fine
1 can Hunts traditional or roasted garlic flavored spaghetti sauce
1/2 packet Lawrey’s Spaghetti sauce
1 can tomato paste
1 cup red wine (cooking wine or the real thing!)
1 tsp. sweet basil
2 bay leaves
1 tsp oregano
1-2 tsp pesto seasoning (if you have some in the house)
1/2 cup sun-dried tomatoes
1/2 lb. Mild Italian sausage
1 lb. ground sirloin
Brown meat, 1/2 of onion and 3 cloves of the garlic and 1/4 red pepper in pan with a little olive oil. Blend all other ingredients in blender with 1 lg. can of whole tomatoes. Except diced tomatoes and yellow tomatoes. Pour over meat mixture and then blend yellow tomatoes and add along with diced tomatoes. Simmer on stove (low) for 3-4 hrs. Or you can place pot in slow oven (250) for several hours. Serve over spaghetti topped with Parmesan cheese or use sauce for chicken mustacelli or lasagna.
If you would like a marinara sauce omit the beef and serve over pasta. You can also serve with chicken breast pieces on top.
1 large can whole tomatoes
1 med. Can diced tomatoes
1 large can yellow tomatoes (optional)
1 onion
1 zucchini
6 cloves garlic
2 handfuls fresh chopped baby spinach (add this at the end it doesn’t need to cook long)
6-8 baby carrots
2-3 stalks celery
1 whole red pepper
small handful of parsley chopped fine
1 can Hunts traditional or roasted garlic flavored spaghetti sauce
1/2 packet Lawrey’s Spaghetti sauce
1 can tomato paste
1 cup red wine (cooking wine or the real thing!)
1 tsp. sweet basil
2 bay leaves
1 tsp oregano
1-2 tsp pesto seasoning (if you have some in the house)
1/2 cup sun-dried tomatoes
1/2 lb. Mild Italian sausage
1 lb. ground sirloin
Brown meat, 1/2 of onion and 3 cloves of the garlic and 1/4 red pepper in pan with a little olive oil. Blend all other ingredients in blender with 1 lg. can of whole tomatoes. Except diced tomatoes and yellow tomatoes. Pour over meat mixture and then blend yellow tomatoes and add along with diced tomatoes. Simmer on stove (low) for 3-4 hrs. Or you can place pot in slow oven (250) for several hours. Serve over spaghetti topped with Parmesan cheese or use sauce for chicken mustacelli or lasagna.
If you would like a marinara sauce omit the beef and serve over pasta. You can also serve with chicken breast pieces on top.
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