I was watching Giada at home the other day and saw this recipe that just looked absolutely amazing! This recipe calls for a lot of Oregano, so you have to like it to make this dish. However, I used a mixture of Italian seasoning and Sweet Basil. Manly because I had no Oregano on hand. I also decided to add a layer of mushrooms and then a layer of Mozzerella and Cheeder Cheese on top before adding the layer of Tomatoes on top. This dish came out absolutely amazing!! If you want to cut back on the salt content, just add 1 tsp. of salt instead of 2. I really hope you try this dish. I love love love it! Also be sure to use firm Tomatoes. If you can tell that that it has a lot of juice in it. The dish will come out too watery. Enjoy.
- Butter, for greasing dish
- 1 (28-ounce) can crushed tomatoes
- 1 clove garlic, coarsely chopped
- 1/2 pound (8 ounces) mezze penne or other small pasta
- 1/3 cup olive oil, plus extra for drizzling
- 1/4 cup dried oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices
Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.
Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.
Spinache, Artichoke, and Ricotta Lasagna
I have been slackin big time in the recipe department! So here is yet another amazing recipe that I found to tickle your taste buds. This recipe incorporates almost everything I love! Spinach, Ricotta, and Lasagna! I nearly died when I saw this recipe, so click here and enjoy this recipe and more.
- 8 oz. Mozzarella, shredded
- 15 oz. Ricotta
- 1 Egg
- 2 cups Onion, 1/2 inch dice
- 10 oz. Frozen Chopped Spinach, thawed, drained and squeezed dry
- 4 1/2 cups Bechamel Sauce
- 12 sheets Lasagna Noodles (No Boil)
- 3 cups Artichoke Hearts in Brine, quartered
- 3 oz. Parmesan, shredded
- Bechamel Sauce
- 5 tbs Unsalted Butter
- 4 Shallot
- 3 cloves Garlic
- 1/4 cup All-Purpose Flour
- 3 1/2 cups Whole Milk
- 3/4 tsp Nutmeg, grated
Preheat oven to 400° F.
- Mix ricotta and egg in a small bowl. Season with salt and pepper.
- Sauté the onions in the oil in a large sauté pan on medium heat until translucent, about 5 minutes. Add the spinach and season with salt and pepper.
- Spray a 13×9-inch baking dish with cooking spray. Spread 1H cups béchamel on bottom of pan and top with 4 sheets lasagna noodles.
- Layer with H of the ricotta, H of the spinach mixture, H of the artichokes, 1 cup béchamel, H of the mozzarella, and H cup of the Parmesan.
- Continue layering with 4 more noodles, the rest of the ricotta, spinach mixture, artichokes, mozzarella, 1 cup of béchamel, and H cup more of Parmesan.
- Finish with the last layer of noodles, 1 cup of béchamel, and ½ cup of Parmesan.
- Cover with parchment and then aluminum foil. Bake for 40 minutes until slightly bubbling. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 10 minutes before serving to allow lasagna to set up.
Optional: Serve each slice atop a generous spoonful of our basic tomato sauce
Rustic Veggie Pizza
I was online looking for a new recipe to try out, when I came across this bad boy. One thing I will never get tired of os pizza, and for some reason it is always better when it is home-made. Click here to check out this recipe and others.
Rustic Veggie Pizza
Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
HEAT oven to 425ºF.
HEAT 1 Tbsp. dressing in large skillet. Add onions; cook and stir on medium-high heat 5 min. or until crisp-tender. Add peppers and zucchini; cook and stir 5 min. or until onions are golden brown and peppers are crisp-tender. Remove from heat; stir in tomatoes and olives.
UNROLL pizza crust on baking sheet sprayed with cooking spray; pat into 14×10-1/2-inch rectangle. Fold over edges of dough to form 1/2-inch-wide rim. Bake 5 min. Brush with remaining dressing; top with vegetable mixture and cheeses.
BAKE 12 to 14 min. or until edges of crust are golden brown. Top with arugula.
Kraft Kitchens Tips
I am absolutely addicted to the food network! One of my favorites being Ina from Barefoot Contessa. Today on Barefoot Contessa’s, I saw her make these wonderfully delicious looking scallops! (Num Num Num) that she served with a side of white rice that had some fresh herbs in it (Green onion, fresh Parsley, and fresh Dill) I am really looking forward to going to the farmers market tomorrow, and picking up everything I need to make this wonderful meal!
Anyhoo, I saw this on today’s show, and I just had to post it on my blog for all of my lovely readers. You can get the recipe here
Sausage pizza with sweet peppers
- 2 teaspoons olive oil, divided
- 4 ounces sweet Italian-flavored chicken sausage, roughly chopped
- 1/4 teaspoon crushed fennel seed
- of crushed red pepper
- 1 medium red bell pepper, cut into 1∕4-inch strips
- 1 medium red onion, cut into 1∕4-inch strips
- 12 ounces store-bought whole-wheat pizza dough
- Cornmeal for pan
- 1/4 cup jarred pizza sauce
- 3 ounces shredded part-skim mozzarella (about 3∕4 cup), divided
Preheat oven to 450 F with rack in the lowest position. Pour 1 teaspoon oil into a large nonstick pan and heat over medium-high. Add sausage and sauté for 3 minutes or until just brown, stirring occasionally. Add fennel and red pepper; sauté for 1 more minute. Transfer to a plate. Add remaining teaspoon oil to pan with the bell pepper and onion. Sauté for 10 to 12 minutes or until softened and lightly charred. While sweet peppers and onions are cooking, roll out whole-wheat pizza dough to a 12-inch circle. Dust a baking sheet with cornmeal and arrange crust on top. Poke lightly with a fork. Bake for 6 minutes or until slightly puffed. Remove from oven; prick any bubbles. Spread with sauce, leaving a 1∕2-inch border; top with 1∕2 cup cheese.
Arrange sweet peppers and onions over top, sprinkle with remaining cheese, and top with sausage. Bake for 10 minutes more or until cheese is melted and pizza crust is golden and crisp. Let cool slightly before slicing into 8 pieces, then serve.
4 tablespoons butter
6 tablespoons all-purpose flour
2 cups low-fat milk (or skim)
¼ cup parmesan cheese, grated
2 cups low-fat ricotta
1 medium onion, chopped
½ cup green pepper, chopped
1 ½ cup raw carrots, thinly sliced
1 packaged frozen broccoli, thawed
1 no-bake package lasagna noodles
8 ounces grated Mozzarella cheese
Start by whipping up the white sauce. First, take the butter, and melt it in a large saucepan. Then stir in the flour to make a paste, and add the milk. Continue to stir until this mixture begins to thicken. Add the Parmesan cheese and ricotta. Remove from heat, and set aside.
Now it’s time to work on the veggie filling. Sauté the onions and peppers in some olive oil. Next add in the carrots and broccoli. Sauté until the veggies become soft, and then remove from the heat.
Stacking the Lasagna
Start by preheating the oven to 350. Then put a little sauce on the bottom of the pan, and cover it with a layer of noodles. Spread the veggie mixture, more sauce and a layer of mozzarella cheese. Repeat until you get to the top layer of the lasagna. Then spread the last layer of sauce, and load up with the rest of the mozzarella cheese. Sprinkle grated parmesan over it. Finally, cover the lasagna with aluminum foil, and bake for about 30 minutes.