One Pot Lemon Butter Ricotta and Zucchini Pasta

 3 T salted butter

1 small shallot, chopped

2 cloves garlic, chopped

2 T fresh thyme leaves

2 t. lemon zest

red pepper flakes

1 lb. short cut pasta

2 zucchini or yellow summer squash, grated about 2 to 2 1/2 cups grated

4 cups low sodium chicken or vegetable broth

kosher salt and black pepper

1 cup whole milk ricotta cheese

1/2 c shredded gouda or fontina cheese

1 cup fresh basil, roughly chopped 

Instructions:

In a large pot over medium heat, melt together butter, thyme, lemon zest and a pinch of red pepper flakes.  Cook until butter is brown, and lemon is fragrant about 3 minutes. Stir in the pasta and toss to coat in the lemony butter.  Stir in the zucchini and broth. Season with salt and pepper.  

Bring to a boil over high heat. Simmer about 5-8 minutes until pasta is al dente stirring often.

Stir in the ricotta, gouda and basil.  Cook another few minutes until very creamy and the basil is wilted. It should be creamy, but with just a touch of liquid. 

Divid the pasta among the bowls and top with thyme, basil and pepper flakes.  Enjoy immediately.  

Taco Pizza

Ingreadients 

1 lb. ground beef

1 envelope taco seasoning mix

2 (8 oz) cans Pillsbury crescent rolls

1 (16 oz) can refried beans (I used the jalapeño kind)

2-3 cups shredded cheddar cheese  or mexican blend

1/2 cup chopped tomatoes

1/4 cup sliced black olives

 4 green onions, chopped

Instructions

Heat oven to 375 degrees

Brown ground beef and drain.  Add taco seasoning to the ground beef according to the package directions.

Unroll crescent rolls into rectangles.  Place in ungreased 11 1/2 inch x16 1/2 inch jelly roll pan or cookie sheet.  Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11-13 minutes or just until golden brown. 

Microwave beans in a microwave safe bowl for 1 minute.  Carefully spread beans over warm crust creating a thin layer.

Top with cook beef mixture, sprinkle with cheese followed by tomatoes, black olives, green onion.  Return to oven for 3-6 minutes until cheese in melted.  Serve immediately.  Makes 12 servings.   

Cheesy Hashbrown Potato Casserole-Funeral Pototoes

Instructions

 1 (32 Ounce) bag frozen shredded hashbrowns divided

2 (10.75 ounce) cream of chicken soup

2 cups sour cream

1/3 cup onions (chopped)

1/4 t salt

1/8 t pepper

2 cups shredded cheddar cheese (divided)

Topping

2 cups Ritz crackers (or crushed corn flakes)

1/2 cups butter (melted)

Instructions

Lightly grease a 9x13 inch pan with a no stick cooking spray.

Place half of the bag of hashbrowns in the prepared pan.

In a medium bowl combine the soup, sour cream, onions, and salt and pepper.

Gently spoon half of this mixture over the hashbrowns in the pan.  

Sprinkle 1 cup of cheese over the soup mixture.

Then add the remainder of the hashbrowns on top, and spoon over remaining soup mixture and the other half of the cheese.  

Crush the Ritz crackers and combine with the melted butter.  Sprinkle over the top of the casserole.  Bake at 350 degrees for 35 to 40 minutes.  

Lasagna Zucchini Boats

Ingredients 

 4 Medium zucchini sliced into halves through the length

1 cup (8.6) part-skim ricotta cheese

1 large egg

1 1/2 T chopped fresh parsley, plus more for garnish

1 1/4 cups (5 oz) shredded mozzarella cheese

1/2 cup (2oz) finely shredded parmesan cheese

8 oz 93% lean ground beef or lean ground turkey

4 t. olive oil, dividied

salt and freshly ground black pepper

1 3/4  cup roasted garlic marinara sauce (I use Classico)

1 T. chopped fresh basil

Instructions 

Preheat oven to 400 degrees.  Using a spoon, scoop centers from zucchini while leaving a 1/4 inch rim to create boats.  Set aside.

In a mixing bowl stir together ricotta cheese, egg and 1 1/2 of T of parsley.  Season lightly with salt and pepper.  Stir in 1/2 cup of mozzarella cheese and the parmesan cheese. Set aside.  \

Heat 2 t of the olive oil in a large non-stick skillet over medium-high heat.  Crumble beef into pan, season with salt and pepper ad cook, stirring occasionally and breaking up beef when stirring, until browned.  (there shouldn't be any excess fat but if you happened to use a fattier beef then just drain excess rendered fat). Stir in marinara sauce and 1 T of basil, remove from heat.  

To assemble boats, brush both sides of the zucchini lightly with remaining 2 t olive oil and place in two baking pans (I use and 13x9x9) Divide cheese mixture among zucchini spooning about 2 1/2 T into each, then spread cheese mixture into and even layer. Divide sauce among zucchini adding a few heaping spoonful to each.  Cover baking dish with foil and place in oven side by side and bake in oven until cheese has melted and zucchini is tender, and 5 minutes.  Sprinkle tops with fresh basil and parsley and serve warm.  

Easy Cheesy Garlic Bread Recipe

Easy Cheesy Garlic Bread Recipe

1 loaf of Italian bread
1/2 cup unsalted butter melted
1 1/2 t garlic powder
1 1/2 cups shredded mozzarella cheese

Preheat oven to 400.
Line a large baking sheet with parchment paper
Cut the bread lengthwise and place both parts face up
Brush both pieces with melted butter. Sprinkle with garlic powder.
Cover with a piece of aluminum foil
bake 10-12 minutes
uncover bread, top with cheese
Place break back in oven uncovered for 2-4 minutes to melt cheese
Remove from oven cut and serve

Cheesy Spinach Alfredo Lasagna

2 containers (15 oz each) ricotta cheese
2 cups mozzarella cheese (divided)
1/2 cup parmesan cheese (divided)

lasagna noodles
1 tsp. garlic salt
2 eggs
1-2 jars Alfredo sauce
2 cups spinach (thawed and divided)
*add cooked sage sausage

Preheat oven to 375.

In a medium bowl combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and garlic salt, mix well.

Spread 3/4 cup Alfredo sauce evenly on the bottom of the 9x13 pan.  Layer 4 lasagna noodles on the top.

layer the noodles, Alfredo mixture, and ricotta cheese along with mozzarella cheese .

Spray the tinfoil before laying it on top of the pan and bake for 45-50 minutes.  Check to see if the noodles are tender and bake longer as needed.

~Sausage Tomato Pasta

1 package penne, cooked according to package 

1 pound mild Italian sausage 

1 cup heavy whipping cream 

1 large can diced tomatoes with Italian seasonings 

1/2 onion, chopped 

2 T. olive oil 

1 clove garlic, minced

 1 cup shredded Parmesan cheese

 Italian seasoning 

 Cook onion, sausage, and garlic with olive oil. Drain fat. 

Add heavy cream and simmer for 10 minutes, stirring occasionally. 

Add can of tomatoes and Italian seasoning to taste. Sprinkle with Parmesan cheese, heat and toss with pasta.

~Italian Baked Penn~

 

Italian Baked Penne

1 package (16oz) penne rigate

1 package (1lb) ground mild Italian sausage

1 c. chopped onion

2 garlic cloves, crushed, or 1/2 garlic powder

1 package {8 oz} sliced fresh white mushrooms

1/4 t ground black pepper

1/2 t. Italian seasoning

1 can {14.5 oz} Italian style diced tomatoes

2 cans {14.5 oz} crushed tomatoes

3 c. fresh spinach, roughly chopped {optional}

8 oz. mozzarella cheese, grated

1 c. grated Parmesan cheese, divided

Preheat oven to 425 degrees

Bring water to boil in large pot of salted water.

Add penne pasta and cook until al dente, about

8 minutes. Drain and return to pan.

While pasta is cooking, heat large skillet over

medium-high heat. Add sausage, onion and garlic

and saute, until sausage is cooked through,

breaking up meat with back of spoon, about 10 minutes.

Add mushrooms and saute 3 minutes. Add pepper,

Italian seasoning and tomatoes to pan.

Simmer, stirring occasionally, about 8 minutes.

Combine sausage mixture to pasta, spinach, mozzarella

cheese and 1/3 cup Parmesan cheese.

Pour into 13 X 9 inch glass baking dish. Sprinkle

remaining 2/3 cup Parmesan cheese over.

Bake 15 minutes or until cheese is melted

and sauce is bubbling.