MOSTACCIOLI
We just love this pasta dish! I takes like lasagna but is so much easier to make. Try it...I'm sure it'll become your family's favorites too.
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions, drain.
- Crumble sausage into Dutch oven.
- Cook over medium heat until no longer pink; drain.
- Stir in the spaghetti sauce and pasta.
- In a bowl, combine the egg, riccota cheese and mozzarella cheese.
- Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with the cheese mixture and remaining pasta mixture.
- Cover and bake at 375 degrees for 40 minutes.
- Uncover; top with Romano cheese.
- Bake 5 minutes longer or until heated through.
Nutrition Facts : Calories 610.8, Carbohydrate 43.4, Cholesterol 115.1, Fat 35.1, Fiber 1.5, Protein 28.5, SaturatedFat 15.4, Sodium 1204.8, Sugar 5.3
BAKED MOSTACCIOLI CON RICOTTA
This easy baked mostaccioli con ricotta recipe is one of the best pastas for Sunday dinner or the weeknight. This cheesy layered pasta is made with Italian sausage, red sauce and three different kinds of cheese!
Provided by Amanda
Categories Dinner
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375˚.
- Cook the mostaccioli in boiling salted water according to the package instructions until it is al dente. Drain the water from the pasta and set it aside.
- In a dutch oven or large skillet, add the olive oil and heat it over medium heat on the stovetop.
- Add the Italian sausage and cook for 3-4 minutes, while breaking up the sausage with a spoon or spatula, until it is browned.
- Add in the minced garlic, cook for 1 more minute, while stirring, and remove off of the heat.
- Add the cooked and drained mostaccioli pasta along with the Italian gravy and stir to combine.
- In a large mixing bowl, combine the ricotta and mozzarella cheeses, Italian seasoning and the egg. Stir until everything is well combined.
- Spread half of the pasta mixture in an even later into a 9x13 baking dish. Drop the ricotta cheese mixture in spoonfuls over the top of the pasta, covering it as much as possible. Spread the remaining pasta mixture over the top of the ricotta cheese layer.
- Sprinkle the top of the pasta with the parmesan cheese and cover the dish tightly in foil.
- Bake the mostaccioli in the preheated oven for 40 minutes. Remove the foil and bake uncovered for 5-10 minutes to brown the cheese.
Nutrition Facts : ServingSize 1.5 cups, Calories 660 kcal, Carbohydrate 51 g, Protein 32 g, Fat 36 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 121 mg, Sodium 1224 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 17 g
PORCHETTA
Make this savory Porchetta for your next family dinner.
Provided by Martha Stewart
Categories Pork Recipes
Yield Makes enough porchetta for 20 sandwiches. Salsa verde and sandwiches make enough for 4 sandwiches.
Number Of Ingredients 22
Steps:
- In a medium bowl, mix together sage, rosemary, oregano, garlic, fennel pollen, salt, pepper, and lemon zest; set aside.
- Place pork belly skin side up on a clean work surface. Using a very sharp knife, score skin in a diamond-shape fashion. Turn pork belly over so that it is skin-side down. Season flesh side of belly with salt and pepper and half of the herb mixture.
- Place pork loin on a cutting board. Holding the blade of the knife parallel to board, cut along the length of the pork loin, but not all the way through. Unfold so that it opens like a book. Place butterflied loin on top of pork belly. Season with salt and pepper and spread with remaining herb mixture.
- Roll pork away from you into a cylindrical shape; tie with kitchen twine at 1-inch intervals to make snug.
- Season skin with salt and pepper. Transfer to refrigerator, uncovered, so that it air-dries for 3 days.
- Fit a rimmed baking sheet with a rack and transfer pork to rack. Preheat oven to 500 degrees with a rack set in the lower third of the oven.
- Transfer pork, skin side up, to oven and cook until skin begins to crackle, 20 to 25 minutes. Reduce temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into center of roast reaches 135 degrees, about 2 1/2 hours, tenting with foil if necessary. Let stand 30 minutes before slicing.
- Make the salsa verde: In a medium bowl, mix together shallot, parsley, chives, vinegar, oregano, and salt; whisk in olive oil until emulsified. Stir in mustard and lemon juice, set aside.
- Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula; and sandwich together with remaining half.
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