Archive for the ‘Pasta’ Category
Pasta Pizza Pie
~Pasta Pizza Pie~
Recipe courtesy of Campbell’s Kitchen
Ingredients
1 tbsp. vegetable oil
1 large onion, chopped (about 1 cup)
1 cup sliced mushroom (about 3 oz.)
Vegetable cooking spray
1 egg, beaten
1/4 cup milk
3 1/2 cups cooked tri-color or plain corkscrew-shaped pasta
1 cup shredded part-skim mozzarella cheese (4 oz.)
1 1/2 cups Prego® Traditional Italian Sauce OR cup Prego®
Tomato, Basil & Garlic Italian Sauce
Directions
1. HEAT oil in large skillet over medium heat. Add onion and mushrooms and cook until tender and almost all liquid is evaporated. Remove from heat. Spray 12″ pizza pan with cooking spray.
2. MIX egg, milk, pasta and 1/2 cup cheese. Spread pasta mixture in an even layer on prepared pan.
3. BAKE at 350°F. for 20 min.
4. SPREAD pasta sauce over pasta crust. Top with onion mixture. Sprinkle with remaining cheese. Bake for 18 min. or until cheese is melted and sauce is hot. Let stand 5 min.
Serves 4
Prep Time: 10 min.
Bake Time: 38 min.
Stand Time: 5 min.
~Lasagna Rolls~
Bechamel Sauce:
2 tablespoons butter
4 teaspoons all-purpose flour
1 1/4 cups milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Filling:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups Marinara sauce
1 cup shredded mozzarella (about 4 ounces)
~Directions~
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Filling: Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. (about 6 minutes of rapid boiling) Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the béchamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
*Please, let me know in my comments if you make this recipe. And tell me how you like it!
