Itsa Pasta Holiday

 

Garlic Shrimp Pasta Bake

allrecipes.com

Submitted by Ed N Angela Latimer

Ingredients:

1 (10 oz ) penne pasta

• 3 tablespoons butter, divided

• 1 teaspoon vegetable oil

• 1 tablespoon minced garlic

• 1 pound uncooked medium shrimp, peeled and deveined

• 3 tablespoons chopped fresh parsley, divided

• 2 teaspoons chopped fresh dill

• 2 tablespoons all-purpose flour

• ½ cup chicken broth

• 1 cup milk

• 2 large tomatoes, chopped

• 1 tablespoon lemon juice

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• ¾ cup grated Parmesan cheese

• ½ cup grated Romano cheese

• ¼ cup shredded mozzarella cheese

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside until needed.

3. While the pasta is cooking, heat 1 tablespoon butter and oil in a large oven-safe skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill; cook until shrimp are bright pink on the outside and the meat is opaque, 1 1/2 to 2 minutes per side. Transfer shrimp to a plate, leaving any cooking juices in the pan.

4. Melt remaining 2 tablespoons butter in the skillet over medium heat. Whisk in flour until fully combined and starting to turn golden, 30 seconds to 1 minute. Whisk in chicken broth until combined, then repeat with milk. Stir in tomatoes, lemon juice, salt, and pepper; bring to a simmer.

5. Add 1/2 cup Parmesan and Romano; stir until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese, then mix in 1/2 of the cooked pasta. Add more pasta if there is enough sauce to coat it. Stir in shrimp, then top with remaining mozzarella, Parmesan, and parsley.

6. Bake in the preheated oven until golden on top and bubbling around the edges, 8 to 10 minutes.

Recipe Tip

If the top of the dish is not a nice golden color after baking, you can broil it, watching closely, for 2 to 3 minutes.

Editor's Note:

Nutrition data for this recipe includes the full amount of penne. The actual amount used in this dish will vary.

Nutrition Facts

             

calories423
total fat 16g
saturated fat 9g
cholesterol 156mg
sodium 982mg
total carbohydrate 42g
dietary fiber 3g
total sugars 6g
protein 29g
vitamin c 13mg
calcium 349mg
iron 4mg
potassium 454mg

The Best Million Dollar Spaghetti

• tablespoons olive oil

• 2 small onion, finely chopped

• 2 ½ teaspoons kosher salt, divided

• 2 cloves garlic, minced

• 2 pounds ground sirloin

• 2 pounds ground Italian sausage

• 4 pounds marinara sauce, divided

• 2 pounds spaghetti

• 10 tablespoons butter, divided

• 2 cups cottage cheese

• 1 pounds cream cheese, softened

• ½ cup sour cream

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• 1.5 quart shredded mozzarella cheese, divided

• ⅔ cup freshly grated Parmesan cheese

• chopped parsley, for garnish

Directions

1. Heat oil in a large saucepan over medium-high heat. Add onion, 1 teaspoon salt, and garlic; cook until softened, about 3 minutes. Add ground beef and sausage and cook, crumbling with a spoon, until browned, about 5 minutes. Stir in 3 cups marinara sauce; bring to a simmer.  Reduce heat to low and simmer while pasta cooks.

2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.

3. Bring a large pot of salted water to a boil. Add pasta and cook until just tender with a bite, about 7 minutes. Drain; return spaghetti to the pot. Stir in 3 1/2 tablespoons butter and remaining marinara sauce. 

4. Combine cottage cheese, cream cheese, sour cream, remaining salt, pepper, and 1 cup mozzarella in a medium bowl and stir until well incorporated.

5. Add half of pasta to the casserole dish. Spread cheese mixture evenly over pasta. Add remaining pasta; cut remaining 1 1/2 tablespoons butter into thin slices, and arrange over pasta. Top with meat sauce mixture, remaining 2 cups mozzarella, and grated Parmesan cheese. Place casserole dish on a rimmed baking sheet.

6. Bake in the preheated oven until cheese is melted and browned and pasta is bubbling around the edges, 40 to 50 minutes. Let stand 5 to 10 minutes before serving. Sprinkle with parsley if desired.

7. ACRE HOMESTEAD with BECKY // LASAGNA

8. Lasagna Bolognese With Bechamel Sauce

   Prep Time:1 hr

   Cook Time:45 mins

   Yield:12

   Ingredients

    

   For the Bolognese Sauce

    

   • 2 tablespoons oil
   • 2 carrots, peeled and very finely minced
   • 2 celery, very finely minced
   • 1 large onion, very finely minced
   • 5 garlic cloves, finely minced
   • 1 pound italian sausages
   • 1 pound ground beef
   • 2 teaspoons non-iodized salt 
   • 2 teaspoons pepper
   • 2 tablespoons tomato paste
   • 1 cup dry red wine
   • 3 14.5 ounces crushed tomatoes, cans
   • 1 tablespoon dried basil
   • 1 cup heavy cream

   For the Bechamel Sauce

    

   • 1 cup butter
   • 1 cup all-purpose flour 
   • 1⁄2 teaspoon fresh ground nutmeg
   • 1 teaspoon white pepper
   • 1 teaspoon salt 
   • 4 1⁄2 cups whole milk

   • 1 1⁄2 cups parmesan cheese, grated
   • 1 pound no boil lasagna noodles

   Directions

   Pre-Heat Oven to 400 degrees

   Making the Bolognese

   1. Over medium heat, add oil to a dutch oven. Added diced carrots, celery, and onion and cook until very tender, about 10 minutes, stirring occasionally.
   2. Add sausage, ground beef, salt, and pepper and cook until fully browned; add garlic and cook for 1 minute.
   3. Then add the tomato paste and cook for 2 minutes or until paste has darkened in color.
   4. Pour in red wine and cook until wine has reduced by half. Add crushed tomatoes and basil. Simmer sauce for 1 hour or until very thick.
   5. Pour in heavy cream and taste for seasonings.

   For Bechamel Sauce

   1. In a pot over medium heat, add butter, nutmeg, salt, and pepper and melt butter.
   2. Once butter is melted, add flour and cook for 2 minutes.
   3. Add milk and stir frequently until sauce thickens, about 5-7 minutes.

   Assemble the Lasagna

   • In a 5-quart casserole dish, spread a thin layer of bolognese sauce, layer with lasagna noodles, 2 cups bechamel sauce, 1/2 cup Parmesan cheese, and 2 cups of bolognese sauce. Repeat layers 2 more times. Note: if there is left over bolognese sauce place in the refrigerator and serve over pasta or freeze for a later date.
   • Bake for 45 minutes or until bubbly around the edges and golden brown on the top.
   • Let cool for 10 minutes before serving.

   Creamy Caesar Salad Dressing

   Prep Time:9 mins

   Ingredients

    

   • 1 cup mayonnaise
   • 8 garlic cloves, crushed
   • 8 anchovy fillets, minced fine
   • 1 tablespoon Worcestershire sauce
   • 1 1⁄2 teaspoons dijon mustard
   • 2 tablespoons lemon juice
   • 3 tablespoons grated parmesan
   • salt and pepper, to taste

   Directions

   1. In a bowl combine all ingredients until fully mixed.
   2. Store in an air-tight container in the refrigerator for up to 5 days.

   Notes

   If you don’t like anchovy you can substitute an additional 2 tablespoons of Worcheshire sauce.

9. No-Knead Bread

   Prep Time:5 mins

   Cook Time:30 mins

   Yield:1Loaf

   Ingredients

    

   • 3 cups all-purpose flour 
   • 2 teaspoons non-iodized salt 
   • 1⁄2 teaspoon active dry yeast 
   • 1 1⁄2 cups water, 110 degrees F

   Directions

   1. In a large bowl, combine flour, water, yeast, and salt into a large bowl and mix until a shaggy dough forms.
   2. Cover dough and let sit at room temperature for 12-18 hours.
   3. Transfer the dough to a well-floured surface. Fold the dough onto itself, pulling the outer edges into the center. Continue, to do this until you create a tight smooth ball that holds its shape.
   4. Line a bowl with parchment paper with excess paper over the edge and sprinkle paper with flour.
   5. Place dough ball into prepared bowl, cover, and let rise for 30 minutes.
   6. In the meantime, preheat the oven to 450ºF, and place a Dutch oven into the oven with the lid on it to preheat the Dutch oven.
   7. Once the oven is preheated, carefully, remove the lid of the Dutch oven. Using the parchment paper as handles, transfer the dough ball into the Dutch oven. Score the top of the loaf with a knife. Put the lid back onto the Dutch oven and bake for 30 minutes.
   8. Remove lid and bake for an additional 10 minutes.
   9. Using the parchment paper, place the bread onto a cooling rack. Allow to cool for at least 1 hour before cutting into the bread.
   10. Enjoy with butter and your favorite jam!

10.