16 oz (or 6 cups uncooked) penne pasta, cooked and cooled
3 jars pasta sauce of choice
15 oz ricotta
16 oz shredded mozzarella
5 oz shredded parmesan
Mix all ingredients together, saving 1/2 of the mozzarella and parmesan to sprinkle on top. Makes two 9x13 pans.
Bake at 350` for 40 minutes covered in foil. Remove foil and cook an additional 10 minutes.
Serve with salad and/or cooked vegetables; and garlic bread.
By. Jen Rich
Showing posts with label Meatless. Show all posts
Showing posts with label Meatless. Show all posts
July 1, 2010
March 15, 2010
Baked Ziti
1 (16 ounce) package ziti pasta
24 ounces ricotta cheese
1 pound shredded mozzarella cheese
1 egg, beaten
1 (32 ounce) jar spaghetti sauce
1/4 cup grated Parmesan
Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce
To Freeze: Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Include spaghetti sauce and Parmesan cheese (freeze separetely in freezer bag).
To Cook: Thaw. Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.
24 ounces ricotta cheese
1 pound shredded mozzarella cheese
1 egg, beaten
1 (32 ounce) jar spaghetti sauce
1/4 cup grated Parmesan
Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce
To Freeze: Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Include spaghetti sauce and Parmesan cheese (freeze separetely in freezer bag).
To Cook: Thaw. Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.
Michelle
Polenta Lasagna
1 polenta log (sliced into 1/4 inch discs) found at Trader Joes or Fresh n Easy 1 package sliced mozzarella
1-2 cups grated mozzarella
1/4 fresh grated parmeasan cheese
1/4 cup ricotta cheese(optional-I left it out)
1 jar Puntenesca sauce, or your favorite marinara
Place 1/4 cup sauce in the bottom of a 9X9 baking dish. Place 9 polenta disks down and cover with 4 slices mozzerella and 1/4 cup parm followed by 1 cup sauce. Place 9 more polenta disks down and layer remaining sauce and top with grated mozz.
Freeze - or
Bake at 400 for 35-40 min
1-2 cups grated mozzarella
1/4 fresh grated parmeasan cheese
1/4 cup ricotta cheese(optional-I left it out)
1 jar Puntenesca sauce, or your favorite marinara
Place 1/4 cup sauce in the bottom of a 9X9 baking dish. Place 9 polenta disks down and cover with 4 slices mozzerella and 1/4 cup parm followed by 1 cup sauce. Place 9 more polenta disks down and layer remaining sauce and top with grated mozz.
Freeze - or
Bake at 400 for 35-40 min
Roxanne
February 18, 2010
Cheesy Manicotti
10 uncooked manicotti shells
1 (15 ounce) container ricotta cheese
2 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 eggs, beaten
1 teaspoons dried basil
1 teaspoons dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1 (26 ounce) jars spaghetti sauce
Freezing: Slightly undercook manicotti. Meanwhile, in a bowl, combine the ricotta cheese, 2 cups mozzarella cheese, parmesan cheese, eggs and seasonings. Spread 1 cup spaghetti sauce each in a disposable 13x9 pan. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce and cheese. Cover with plastic wrap and then foil.
To Cook: Remove plastic wrap and re-cover with foil bake at 375 degrees F for 35-40 minutes (if frozen 425 for 75-90 min. Uncover and bake 10 minutes longer or until cheese is melted and manicotti is heated through.
1 (15 ounce) container ricotta cheese
2 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 eggs, beaten
1 teaspoons dried basil
1 teaspoons dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1 (26 ounce) jars spaghetti sauce
Freezing: Slightly undercook manicotti. Meanwhile, in a bowl, combine the ricotta cheese, 2 cups mozzarella cheese, parmesan cheese, eggs and seasonings. Spread 1 cup spaghetti sauce each in a disposable 13x9 pan. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce and cheese. Cover with plastic wrap and then foil.
To Cook: Remove plastic wrap and re-cover with foil bake at 375 degrees F for 35-40 minutes (if frozen 425 for 75-90 min. Uncover and bake 10 minutes longer or until cheese is melted and manicotti is heated through.
Crystal Howarth
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