This is an authentic tasting "ragu" sauce that is super rich and super flavorful. The bolognese portion of this recipe can be served over any thick pasta, as well as, be the primary component of this lasagna. I happen to LOVE this lasagna and have been tweaking it for years. I'm not a fan of ricotta cheese based lasagna's and as you'll see from this recipe...this is coupled with a beschemel type sauce rather than ricotta or cottage cheese. You can spice this one up further (I sure do!) with crushed red peppers in your sauce. You can also tone it down with mild italian sausage or turkey italian sausage. The Bolognese sauce can be made up to 3 days in advance and warmed up to make for the lasagna. This lasagna is also best baked right after assembling or the pasta will absorb the sauces and dry out. Enjoy!!
This recipe was originally submitted to sistersavings.net from Megan Strong. I have changed the type of cheese from mozzarella to colby-jack, and I don't use fat free sour cream. Otherwise, the recipe is the same.
This recipe is from our grammar school cookbook. Thank you Kathy G!
My DH made this and I was truly impressed. This can be made as mild or as spicy as you like. Choose your salsa, cheese & amount of jalapeno according to your taste. Olives are optional. I also like to make the salsa smoother in the food processor to make it more kid friendly (no pieces!). I have used both condensed and regular whole milk with success, also combined bottled and fresh salsa.
A friend's gift of a cabbage from his garden had me scrambling for a recipe. I love stuffed cabbage but not the work. So with a little bit of this and that, this one pot meal was born. DH loved it and gleefully devoured left overs.
These are my usual Chicken Enchiladas. There are many out there, but I thought I would add them here to all the recipes. When I went to post this, it would not take 10-12 tortillas for some reason, so just know that it can use that many and 2 different dishes to bake them in.
This is a great way to turn plain old spaghetti into a treat! This works with any type pasta you like. I just usually use the thin spaghetti because that's what my husband likes. Sometimes I use ziti and call it "Baked Ziti"!
This is one of those quick and easy go-to meals when I'm on the run. I think it originally came from Allrecipes several years ago. This recipe can be adjusted to fit your taste, such as adding onion, a kick of tabasco sauce, a dollop of sour cream, chiles, etc. We like our food spicy so I kick it up from the original recipe as shown.
My wife got this from the back of a Hormel Fully Cooked Chicken Breast package. We havn't made it yet, but it sounds really easy and tasty. Should be easy to do with regular chicken breasts and some jar gravy.
Rigatoni is a pasta that I am not particularly fond of. I do like this dish and best of all so do the kids. This makes 2 casseroles so you can freeze one if just feeding your family or bake both now if feeding a crowd. To reheat frozen casserole, take from freezer and thaw in fridge overnight. Cover and bake at 375°F for 40 minutes. Uncover and bake for 10 minutes more.
I like to play with the below basic recipe. One of my favorites is to add a package of drained and squeezed spinach and some garlic to the beef or some mushrooms. Sometimes I add a little Worcestershire to the soup too. Occasionally I’ll add more soup.
I love that this is SO versatile. Experiment with different soups, cheese, vegetables.
Next time I’m going to drizzle a bit of olive oil over the top of the tater tots and sprinkle with some herbs. Perhaps garlic powder, Italian spices, or crushed red pepper flakes.