Beef Parmesan with Garlic Angel Hair Pasta:

INGREDIENTS :

1 1/2 pounds beef cube steak
1 onion, sliced into thin rings
1 green bell pepper, sliced in rings
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 (16 ounce) jar spaghetti sauce
1/2 cup shredded mozzarella cheese
12 ounces angel hair pasta
2 teaspoons minced garlic
1/4 cup butter

Preparation:

* Preheat oven to 350 degrees F (175 degrees C).
* Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour marinara sauce over all.
* Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
* Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.

Angel Hair with Tomato-Cream Sauce:

2 (15 ounce) containers BUITONI Refrigerated Marinara Sauce
2/3 cup NESTLE  CARNATION Evaporated Fat Free Milk
2 (9 ounce) packages BUITONI  Refrigerated Angel Hair Pasta
1 teaspoon bottled minced garlic
BUITONI  Freshly Shredded Parmesan Cheese
Chopped fresh basil or parsley

Preparation:

* Place sauce, evaporated milk and garlic in medium saucepan. Cook over medium-high heat, stirring frequently, for 4 to 6 minutes or until hot.

* Prepare pasta according to package directions. Toss with sauce. Season with salt and ground black pepper, if desired. Sprinkle with cheese and basil.

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 1/2 cups spaghetti sauce

Preparation:

* Preheat oven to 350 degrees F (175 degrees C).
* Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
* Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
* Spread 1/2 cup marinara sauce evenly over the bottom of a 9×13 inch baking dish.
* Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
* Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

]]> http://www.hydhotel.com/20091006/spinach-and-cheese-stuffed-pasta-shells-recipe.html/feed 0 http://www.hydhotel.com/20090929/cheese-stuffed-shells-in-marinara-sauce-recipe.html http://www.hydhotel.com/20090929/cheese-stuffed-shells-in-marinara-sauce-recipe.html#comments Tue, 29 Sep 2009 13:18:25 +0000 Jade_Lily http://www.hydhotel.com/?p=417 Cheese-Stuffed Shells in Marinara Sauce Recipe:
INGREDIENTS

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup shredded reduced fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup BUITONI  Refrigerated Freshly Shredded Parmesan Cheese
1 large egg
1/4 teaspoon ground black pepper
1 (15 ounce) container BUITONI® Refrigerated Marinara Sauce

Preparation:

* Preheat oven to 350 degrees F.
* Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 7 1/2-inch baking dish. Pour sauce over shells.
* Bake for 25 minutes or until bubbly. Top with remaining 1/4 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.