Tag Archives: Mozzarella

Italian Breakfast Casseroles

Italian Breakfast Casseroles
 
Author:
Recipe type: Breakfast
Cuisine: Italian
Serves: 4
 
Ingredients
  • 4 medium red potatoes -- sliced
  • 2 tablespoons cooking oil
  • 8 eggs -- lightly beaten
  • 1 tablespoon butter or margarine
  • ½ pound thinly sliced fully cooked ham -- diced
  • 2 cups prepared spaghetti sauce
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
Instructions
  1. In a skillet, fry potatoes in oil until tender, about 10-15 minutes.
  2. Place in the bottom of four individual 16-oz baking dishes.
  3. In skillet, scramble eggs in butter until done.
  4. Spoon over potatoes.
  5. Top with ham.
  6. Pour ½ cup spaghetti sauce into each casserole; sprinkle with cheese
  7. Preheat oven to 350°F.
  8. Bake for 20 minutes or until hot and bubbly.

Lasagna

Lasagna
 
Author:
Recipe type: Pasta
Cuisine: Italian
 
Ingredients
  • 1 lb. sweet Italian sausage
  • 1 lb. lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 1 - 28 oz can crushed tomatoes
  • 2 - 6 oz cans tomato paste
  • 2 - 6.5 oz. cans canned tomato sauce
  • ½ cup water
  • 2 tablespoons white sugar
  • 1½ teaspoons dried basil leaves
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • ¼ teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • ½ teaspoon salt
  • ¾ pound mozzarella cheese, shredded
  • ¾ cup grated Parmesan cheese
Instructions
  1. In large stock pot, cook sausage, beef, onion, and garlic over medium heat.
  2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
  3. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
  4. Simmer, covered, for about 1½ hours, stirring occasionally.
  5. Bring a large pot of lightly salted water to a boil.
  6. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (If you prefer you can use the no cook noodles).
  7. In a bowl combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt.
  8. Preheat oven to 375° F
  9. Spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish.
  10. Arrange 6 noodles lengthwise over meat sauce.
  11. Spread with one half of the ricotta cheese mixture.
  12. Top with a third of mozzarella cheese.
  13. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  14. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  15. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
  16. Cool for 15 minutes before serving.
  17. pan lasagna photo

 

Garlic Bread

Garlic Bread
 
Author:
Recipe type: Bread
Cuisine: Italian
Serves: 6
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 loaf french bread
  • 1 stick butter, softened
  • ¼ teaspoon garlic powder
  • ½ cup mozzarella cheese
  • Parmesan Cheese
Instructions
  1. Cut french bread in ½ long way.
  2. Combine butter, garlic and mozzarella cheese.
  3. Spread butter mixture over bread.
  4. Sprinkle with Parmesan Cheese
  5. Turn broiler in oven on and cook until slightly brown.

 

Summer Lasagna

 

Summer Lasagna
 
Author:
Recipe type: Main
Cuisine: Italian
 
Ingredients
  • 1 - 8 oz can tomato sauce
  • ¼ teaspoon basil leaves
  • ⅛ teaspoon fresh ground pepper
  • 1 cup ricotta cheese
  • 1 teaspoon parsley
  • 1 large tomato
  • 1 medium chopped onion
  • ¼ teaspoon salt -- optional
  • ¼ teaspoon oregano leaves
  • ½ cup shredded mozzarella cheese
  • 3 medium zucchini -- approximately 9 inches
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. Preheat oven to 375°F
  2. Combine tomato sauce, onion, basil, salt, pepper and oregano in small mixing bowl.
  3. Set aside.
  4. In medium bowl, combine ricotta, mozzarella and parsley
  5. Set aside
  6. Slice zucchini lengthwise into strips (making it look like strips of lasagna noodles)
  7. Arrange zucchini in 8x8 baking pan.
  8. Layer 4 to 6 of the strips in the bottom of baking dish
  9. Reserve 6 strips for second layer
  10. Spread ricotta mixture over zucchini
  11. Layer with sliced tomatoes
  12. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices
  13. Pour remaining sauce over zucchini and sprinkle with Parmesan
  14. Bake for 15 minutes.
  15. Drain any excess juice from the lasagna.
  16. Bake for another 15 minutes or until zucchini is tender.