Tuesday, March 16, 2010

Recipes

I always try to use recipes that call for as many of the same ingredients as I can, so I can make multiple meals without having to run out to the store and it cuts back on waste (I'll be sure use to use a whole jar, can, etc). Here's two new recipes that I tried which both called for pasta, ricotta cheese and shredded cheese and both can be easily frozen. 

Baked Ziti
  • 1  package pasta
  • 24 ounces ricotta cheese
  • 1 pound shredded mozzarella cheese
  • 1 egg, beaten
  • 1 jar spaghetti sauce
  • 1/4 cup grated Parmesan cheese
  1. Cook pasta (you can use any kind: ziti, penne, etc) according to directions on the box.
  2. In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
  3. Preheat oven to 375 degrees.
  4. Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
  5. Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving 
Vegetable Mac and Cheese (Here's the full recipe, I modified it using only the veggies I had on hand)
 
8 oz uncooked elbow macaroni
1 cup chopped fresh broccoli
1 cup diced yellow squash
1/2 cup diced carrot
1 small red onion, diced
2 garlic cloves, minced
2 teaspoons of olive oil (for sauteing the veggies)
1 (7 oz) jar roasted red bell peppers, drained and diced
1 (16 oz) container ricotta cheese
1(12 oz) can of evaporated milk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground pepper
2 large eggs, slightly beaten
3 plum tomatoes, sliced
1/3 cup Italian-seasoned breadcrumbs
1/2 cup shredded Romano Cheese

1. Cook macaroni according to package directions; drain
2. Saute broccoli, squash, carrot, onion and garlic together in hot oil until veggies are tender. Remove from heat; add macaroni, bell peppers, ricotta cheese, ev. milk, Dijon mustard, salt, and pepper, stirring until blended. Stir in beaten eggs.
3. Pour mixture into a lightly greased 13-x9-inch baking dish. (Let stand at room temp. 30 min before baking) Top with tomato slices; sprinkle with Italian-seasoned breadcrumbs and Romano Cheese.
4. Bake covered, at 350 degrees for 15 minutes. Then, uncover and bake 20 more minutes OR until golden. 

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