Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com
from angelfire.com.UPDATE:1-13-09 made last night and hubby loved it,said it had nice flavors that blended well together. I sprinkled some italian seasoning in the ricotta mixture and i also sauted some mushrooms to layer with everything else but i forgot about them and ended up putting them on the top at the end and that actually worked really well.lol I used a 8x8 casserole dish.UPDATE 2-18-09: made this again and added some cooked chicken to the mix and it was great. I sprinkled the chicken with italian seasoning and grilled it on the george foreman. excellent!
I've taken this dish to pot lucks & served it at many dinner parties........ always received rave reviews. It can be served as the main dish or as a side dish. Personally, I like it pared with Chicken Parmesan & garlic bread. It requires a LOT of preparation (I've estimated the time) but you will not regret it. It can be made in advance & refrigerated or frozen.
This is so easy and tastes amazing! I found this recipe when I needed to use an over abundance of tomatoes and basil from the garden. A wonderful light and healthy recipe to make in the summer when these ingredients are at their freshest! Serve as a side dish or as a main course.
This gratin makes a rich and creamy accompaniment to any roast or grilled meat or fowl. The gnocchi can be made in advance, frozen in a well sealed plastic bag for several weeks, popped in boiling water while still frozen, and assembled with the garlic infused cream and Parmesan just before baking.
My non-ricotta cheese-eating husband always raved about "the meat stuffed shells his mom used to make." His grandmother recently wrote to the TV guide (where this recipe originated) and they were kind enough to send back the recipe, dated September 13, 1976. I have to agree, these are delicious! Serve with a tossed salad and garlic bread. The prep time includes the pasta/beef cooking; the cook time is the baking time for the casserole.
These wonderful tomatoes can be put on toasted bread with cheese to make bruschetta or you can add them to pasta dishes. They also make yummy garnishes and are good in salads. Don't throw the olive oil away when the tomatoes are gone! It will be infused with tomato flavor and is great to use in salad dressings or on pasta. The tomatoes will keep up to 2 weeks in the refrigerator.
Making fresh mozzarella is something that takes a little practice but, once mastered, it is truly a satisfying craft.The pictures are my first time making and it was fun.The tomatoes and basil are optional this is posted for the cheese! I do have this posted Basil, Tomato & Mozzarella Cheese recipe #61196 without the cheese making.
Maggiano's Rigatoni "D"
My spin on Maggiano's BEST pasta dish! Totally heavenly! Also...for anyone doing low carb-substitute low-carb pasta & you've got a meal that makes you swear you're cheating!!!
(the sauce is thin-but if you've noticed, it's thin at Maggiano's too! If you like it thicker, just lower the heat and let the sauce reduce some more)
Also-if you want to use a rotisserie chicken, you can...it turns out quite well if you are pressed for time.)
This is a very comforting meal. It's tasty & rich for sure. It's a nice change for dinner parties, family dinners, or just even as a pasta/spaghetti substitute. You can even make this ahead of time up to the point where it needs to be baked - you can just cover & chill until ready to bake.