Time 50m Yield 4 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain. Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Pour marinara sauce into the meat. Stir in drained egg noodles, 2 tablespoons Parmesan cheese, onion powder, garlic salt, and Italian seasoning; mix until incorporated. Pour mixture into an 8-inch square casserole dish and top with mozzarella cheese and remaining Parmesan. Bake in the preheated oven until cheese is golden brown, about 25 minutes.
Time 1h25m Yield 10 serving(s) Number Of Ingredients 5 Steps:
In two greased 10x6x2-inch baking dishes, make layers in the following order: half each noodles, cottage cheese, Mozzarella slices, spaghetti sauce, and sprinkled Parmesan cheese. Repeat. Make certain the dry noodles are completely covered by sauce. Wrap pans completely with foil; label and freeze. (To make this meal incredibly rich, add one 8-ounce package cream cheese. Pinch off nickel-sized portions of cream cheese and plop evenly over lasagna just before adding the second layer of uncooked pasta.) To Serve: To thaw, take meal from freezer at least 24 hours before serving. Place in refrigerator. Bake tightly covered at 350 degrees for about 45 minutes, or until edges are bubbly and center is hot. Take cover off during final 10 minutes of cooking time. Let stand 10 minutes before serving.
Time 1h35m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Brown ground beef in a large skillet; drain well. Add spaghetti sauce and water and blend well; simmer 5 minutes. In a medium bowl, combine ricotta, chives, oregano and egg and mix well. In bottom of ungreased 13x9 baking dish or lasagna pan, spread 1 1/2 cups of meat sauce. Top with half of the noodles, half of the ricotta cheese mixture and half of the mozzarella. Repeat with remaining noodles, ricotta cheese mixture and mozzarella. Top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover and refrigerate overnight. Heat oven to 350 degrees. Uncover baking dish and bake for 50-60 minutes or until noodles are tender and casserole is bubbly. Cover: let stand for 15 minutes before serving.
Time 1h Yield 4 servings Number Of Ingredients 15 Steps:
Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
Time 35m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Brown the beef with the optional onion, optional garlic, herbs, and salt and pepper in a large, ovenproof skillet (I use one that’s made of castiron). When the meat is thoroughly cooked – it will take 8 to 10 minutes – drain off any fat and take everything out of the pan. Now put the still-frozen ravioli into the pan, breaking them up if they are clumped. Spread the ground beef mixture evenly over the ravioli, and ladle the spaghetti sauce evenly over the ground beef mixture. Over medium heat, without stirring, cook until the ravioli is heated through and beginning to brown on the bottom – about 10 minutes. Take the skillet off the heat, lay the provolone slices over the ground beef mixture, and sprinkle the whole thing with the Parmesan. Bake for 10 minutes, or until the cheese is melted. Serve hot.
Time 1h20m Yield 8 Number Of Ingredients 6 Steps:
Heat the oven to 350°. Put the ricotta cheese, Parmesan cheese and Italian seasoning in the bowl. Stir with the spoon until mixed. Spoon 1 cup of the spaghetti sauce evenly over bottom of the baking dish. Top with 4 of the uncooked lasagna noodles. Spread 1 cup of the ricotta cheese mixture over noodles, using the back of the spoon. Sprinkle with 1 cup of the mozzarella cheese. Spread 1 cup of the spaghetti sauce over mozzarella cheese. Make more layers with 4 lasagna noodles, the rest of the ricotta cheese mixture and 1 cup spaghetti sauce. (Be sure the spaghetti sauce completely covers the noodles.) Sprinkle with the rest of the mozzarella cheese. Bake 40 to 45 minutes or until lasagna is hot in center and cheese is melted. Use the pot holders to take pan out of oven it will be very hot and heavy. Let lasagna cool for 15 minutes. Cut into 4 rows by 2 rows, using the knife.
Time 30m Yield 6 servings Number Of Ingredients 5 Steps:
Preheat oven to 400°. Cook lasagna noodles according to package directions. Meanwhile, in a large bowl, mix ricotta cheese, 1/2 cup mozzarella cheese and Parmesan cheese. Drain noodles well; stir into cheese mixture., Spread 1 cup pasta sauce into a greased 11x7-in. baking dish. Layer with half of the noodle mixture and 1 cup sauce; layer with the remaining noodle mixture and sauce. Sprinkle with remaining cheese., Cover with greased foil; bake until heated through, 10-15 minutes.
Time 13h35m Yield 12 Number Of Ingredients 10 Steps:
In 12-inch skillet, cook sausage over medium-high heat, stirring occasionally, until no longer pink. Drain well. Stir in pasta sauce and water. Heat to boiling. Reduce heat to low; simmer 5 minutes. In medium bowl, mix ricotta cheese, chives, oregano and egg. In ungreased 13x9-inch (3-quart) glass baking dish or lasagna pan, spread 1 1/2 cups of the meat sauce. Top with half each of the uncooked noodles, ricotta cheese mixture and mozzarella cheese. Repeat with 1 1/2 cups meat sauce and remaining noodles, ricotta cheese mixture and mozzarella cheese. Top with remaining meat sauce. Sprinkle with Parmesan cheese. Cover; refrigerate 12 hours or overnight. Heat oven to 350°F. Uncover baking dish; bake 50 to 60 minutes or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving.
Time 1h20m Yield 8-10 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the first seven ingredients; set aside. In another bowl, combine the spaghetti sauce and beef; mix well. , Spoon a fourth of the meat sauce into a greased 13x9-in. baking dish. Top with three noodles and half of the cheese mixture; repeat layers once. Top with a fourth of the meat sauce, remaining noodles and remaining meat sauce. Pour water around edges. Sprinkle with Parmesan cheese. , Cover and bake at 375° for 45 minutes. Uncover and bake 15 minutes longer or until noodles are tender. Let stand 10 minutes before cutting.
Time 34m Number Of Ingredients 10 Steps:
Press the SAUTE button and when it has heated up, add ground beef, garlic powder, and Italian seasoning. Cook until ground beef is no longer pink Drain grease if desired. Dump uncooked bow tie pasta on top of meat and spread evenly. Pour beef broth on top of the pasta, covering as much (if not all) of the pasta as possible. Pour the spaghetti sauce on top of the pasta. Do not mix - just leave as is. Place lid on top of Instant Pot and turn valve to SEALING (not venting). Press MANUAL (or PRESSURE COOK) and set timer for 4 minutes. Once it’s done cooking, do a QUICK RELEASE of the pressure (if foam and bubbles start spewing out, move the valve back to venting and wait a minute or two for some of the pressure to die down before opening the valve back up). Remove the lid Stir in the sour cream and mozzarella cheese and mix until sour cream and cheese are completely melted and smooth. Dish and serve topped with Parmesan cheese and fresh basil.
