Makes: 8 to 10 serving
Ingredients:
1 pound rigatoni pasta (I can’t find it in grocery store so I used tortiglioni; it is smaller and longer)
1 pound ground beef
1 (4 lings) pound hot Italian sausage, casings removed
1 medium onion, chopped
2 cloves garlic, minced
2 (16 ounce) jars Prego® Traditional pasta sauce
1 cup grated parmesan cheese
5 sliced provolone cheese
8 ounces grated mozzarella cheese
Salt and sugar to taste
Directions:
1. Bring 6 quarts of water to boil, add a pinch of salt and 1 tablespoon of vegetable oil. Add the pasta to boiling water, stir gently. Cook until slightly underdone about 12 minutes. Drain, rinse in cold water, and drain well.
2. In a large skillet brown beef and stirring to break up the meat; drain off excess fat and set aside. Heat 1 tablespoon of olive oil, brown sausage and breaking up, until cooked through. Add onion and cook until tender. Add garlic cook for a minute. Add pasta sauce and beef, season with salt and sugar, cook until hot.
3. Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end.
Pour half of meat sauce over the pasta. Push the meat sauce into the pasta holes filling each one up. (I used chopstick) Bake in preheat oven at 400 degree F for 15 minutes. Lay 5 slices of provolone cheese and sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold. Cut into wedges and serve with remaining meat sauce.
I know the picture doesn’t look good but this recipe is delicious. I very like it. It’s easy to make lasagna. I will definitely make again. Ingredients:
6 boneless, skinless chicken breasts
1 box no boil lasagna noodles
1 (8-ounce) container ricotta cheese
1 box frozen chopped spinach
1 cup balsamic vinegar
1/3 cup olive oil
1 package Good Seasons Italian dressing mix
1 (8-ounce) sliced mushroom
2 tablespoons butter
2 clove garlic, chopped
1 medium onion, diced
4 cups shredded mozarella cheese, divided
2 jars garlic roasted alfredo sauce
1 cup milk
Garlic salt to taste
Italian seasoning to taste
Pepper to taste
1/4 cup Parmesean cheese Direciotns:
1. Place rinsed chicken in large storage bag. Pour in the balsamic vinegar, good seasons Italian dressing, and olive oil. Shake well and refrigerate for 1 hour. Grill chicken until no longer pink in the center. Cut chicken into bite size pieces. 2. Melt the butter in a skillet over medium heat. Add garlic, diced onion and mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. 3. Mix the alfredo and milk with a whisk until blended well. 4. Defrost spinach in microwave. Drain spinach well and mix with pepper and garlic salt to taste.
5. In a seperate bowl, mix ricotta cheese, parmesean cheese, and Italian seasoning. 6. Coat a 13 x 9 baking dish with olive oil. In bottom of 13 x 9 baking dish, spoon a thin layer of alfredo sauce. Place a layer of noodles over the sauce. Sprinkle ricotta mixture and mushrooms mixture evenly over noodles. Spoon another layer of Alfredo sauce over the mushrooms mixture then another layer of noodles. Layer drained spinach over noodles evenly. Add a thin layer of mozarella over spinach. Top with another layer of alfredo and another layer of noodles. Place chicken and another layer of alfredo over noodles. Sprinkle with mozarella again. Cover with noodles. Pour remaining alfredo sauce over noodles and top with remaining cheese. Bake at 400F for 45 minutes.
This recipe is from http://italian.betterrecipes.com/
