Sarah's Recipe Box

Category: Pasta

  • Pioneer Woman Lasagna

    1 1/2 lb. ground beef

    1 lb. hot breakfast sausage(or substitute ground beef)

    2 cloves garlic, minced

    2 (14.5 ounce) cans diced tomatoes

    2 (6 ounce) cans tomato paste

    4 Tablespoons dried parsley (divided)

    2 Tablespoons dried basil

    2 teaspoons salt (divided)

    3 cups cottage cheese (or ricotta)

    2 eggs, beaten

    1/2 cup grated Parmesan cheese

    1 Tablespoon olive oil

    1 (10 ounce) package lasagna noodles

    1 lb. mozzarella cheese (grated)

    …

    Combine beef, sausage (if using) and garlic. Cook until browned and drain. Add the tomatoes, tomato paste, 2 Tablespoons parsley, basil, and 1 teaspoon salt. Simmer 45 minutes.

    In a medium bowl combine cottage cheese (or ricotta), beaten eggs, grated Parmesan, 2 Tablespoons parsley, and 1 teaspoon salt.

    Boil the lasagna noodles in salted water.

    To assemble: Arrange 4 cooked lasagna noodles in the bottom of a 9 x 13 baking pan, overlapping if necessary. Spoon half the cottage cheese (or ricotta) mixture over the noodles and spread evenly. Cover with a layer of mozzarella. Spoon a little less than half the meat sauce over the top. Repeat ending with meat sauce. Sprinkle the top generously with more Parmesan cheese.

    Bake in a 350 degree oven until hot and bubbly, 20-30 minutes.

  • Ree Drummond’s Fettuccine Alfredo

    1 lb fettuccine noodles

    1 stick butter

    1 cup heavy cream

    salt and pepper

    2 cups grated Parmesan

    …

    Cook the pasta according to package directions.  In a saucepan over low heat, warm the butter and cream.  Season with salt and pepper.  Add half of the Parmesan cheese to the sauce.  Drain the pasta and place it in the saucepan with the sauce.  Sprinkle remaining Parmesan on top. Toss to combine, thinning with pasta water as necessary.