MEATLOAF BAKED ZITI (SPAGHETTI))- RACHAEL RAY
Whenever I cook meatloaf recipe #230929 I always have leftovers. Even though I love meatloaf sandwiches I thought this was a great idea for something different. I saw Rachael Ray cook it and just had to write down the recipe. It's extremely economical & goes a loooong way, tasty too!
Provided by Mandy
Categories Meat
Time 36m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 180°C.
- Bring a large pot of water to a boil over high heat. Once the water comes to a boil, add a generous handful of salt. Cook the pasta just short of al dente. Drain and return to the pot.
- Preheat a medium skillet over medium heat. Add oil, onions, garlic and red pepper flakes. Cook, stirring frequently, for about 5 minutes.
- Add the beef stock and both cans of crushed tomatoes, and bring to a bubble. Chop or crumble up leftover meatloaf and add to the sauce.
- Simmer for 3-4 minutes. Season with salt and pepper to taste.
- Add half of the tomato meatloaf sauce to the cooked pasta. Add the ricotta and half of the Parmigiano, and toss to coat. Add half of the cubed mozzarella cheese, give everything a stir and then transfer it to an oven-safe baking dish.
- Top with the remaining tomato meatloaf sauce, cubed mozzarella and the Parmigiano. Transfer to the oven and bake until the top is nice and brown, about 10-15 minutes.
Nutrition Facts : Calories 765.4, Fat 22.6, SaturatedFat 10, Cholesterol 45.8, Sodium 1231.3, Carbohydrate 109, Fiber 8.2, Sugar 13.9, Protein 32.7
BAKED ZITI
Steps:
- Preheat oven to 350 degrees F.
- In a large skillet, melt half of the butter over medium heat. Add turkey and cook until browned. Add tomato sauce, oregano, parsley, salt, pepper, and onion and simmer until onion is tender.
- Cook pasta in a large pot of boiling, salted water until a little less than al dente. Drain and cool. Cut 1 of the blocks of cheese into cubes and slice the other into thin slices. Melt the remaining butter and pour into the bottom of a deep 9 by 13-inch baking dish. Pour 1 1/2 ladles full of the sauce into the dish, or enough to completely cover the bottom. Add a layer of pasta and then a layer of cubed cheese. Repeat layering until all ingredients are used.
- Fill 1 of the empty sauce jars 1/8 full with water and shake. Pour over pasta. Top with the thin slices of cheese, and sprinkle with additional oregano and parsley, if desired. Cover casserole with foil and place in oven. Check every 15 minutes until cheese is melted and bubbly. Remove foil for last 5 minutes of cooking to brown cheese.
NANNY'S BOURBON-BAKED BEANS (RACHAEL RAY)
My mom made these for dinner the other night and we all loved them. Thick, with the perfect amount of sweetness.
Provided by flower7
Categories Pork
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Heat a large skillet over medium heat and cook bacon until fat begins to render out.
- Add onion and cook 1 minute.
- Add mustard, molasses, sugar and chutney and heat through.
- Add pepper to taste.
- Stir in beans then pour mixture into a large, lightly greased baking dish.
- Bake 30 minutes covered.
- Remove from oven and stir in bourbon.
- Bake uncovered 15-20 minutes longer until beans are bubbly and thick.
Nutrition Facts : Calories 403.2, Fat 6, SaturatedFat 1.9, Cholesterol 7.7, Sodium 145.2, Carbohydrate 64.3, Fiber 12.9, Sugar 7.3, Protein 20.7
CHERRY TOMATO SPAGHETTI ALL'AMATRICIANA - RACHAEL RAY
Make and share this Cherry Tomato Spaghetti All'amatriciana - Rachael Ray recipe from Food.com.
Provided by my3beachbabes
Categories Spaghetti
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
- While the pasta is cooking, in a large skillet, heat the olive oil over medium to medium high heat. Add the pancetta and cook until crisp, 3-4 minutes. Add the red onion, garlic, and crushed red pepper and cooked until softned, 3-4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8-10 minutes.
- Stir in reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil, cheese and serve.
Nutrition Facts : Calories 644.8, Fat 16.1, SaturatedFat 4.1, Cholesterol 9.6, Sodium 249, Carbohydrate 97.6, Fiber 7.1, Sugar 7.6, Protein 22.6
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