Lindas Tomato Cheese Bake Recipes
LINDA'S LASAGNA
This is my mother's wonderful lasagna recipe. It has been a favorite in our family for years!
Provided by RBLAIR
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 8
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
- While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
- Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
Nutrition Facts : Calories 494.1 calories, Carbohydrate 38.2 g, Cholesterol 104.5 mg, Fat 21.8 g, Fiber 4.1 g, Protein 38.2 g, SaturatedFat 11.3 g, Sodium 1625.9 mg, Sugar 9.3 g
SCALLOPED TOMATO AND CHEESE BAKE
This is one of those comfort foods to me. I remember growing up and my mom making stewed tomatoes with bread in it. This is something that reminds me of her and I can eat this whole dish by myself, hot or cold. I have used canned tomatoes when fresh aren't available.
Provided by mammafishy
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place tomatoes in a greased 1 1/2 quart baking dish.
- Cook onion and green peppers together in margarine until soft.
- Add remaining ingredients, except cheese.
- Sprinkle bread mixture over tomatoes. (I like to have some of the bread sticking out on top, so it gets crunchy while baking and some down in the tomatoes.).
- Bake at 350 degrees for about 30 minutes.
- Sprinkle with cheese and bake 5 minutes more.
Nutrition Facts : Calories 239.5, Fat 14.9, SaturatedFat 3.7, Cholesterol 7.4, Sodium 631.1, Carbohydrate 22.9, Fiber 3.4, Sugar 8.2, Protein 5.6
LINDA'S BAKED TOMATO SOUP
Had a bumper crop of beautiful tomatoes and had a craving for breaded tomatoes like my mother used to make. But I wanted to put a sophisticated spin on it so borrowed a concept from French onion soup. Tastes best with garden fresh tomatoes (of course), but a good canned variety will work as well.
Provided by linda.spencer
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Toast bread on a cookie sheet until it is light brown. Remove from oven and set aside. May butter bread lightly before toasting, if desired.
- Saute onion and garlic in olive oil (or melted butter) in a large skillet until translucent, about 5-7 minutes.
- Peel and core tomatoes. (Can also seed the tomatoes if you wish.) Chop into large pieces and add to skillet. Cook until tomatoes are soft.
- Pour tomato mixture into four 8-ounce oven-safe ramekins. (Pyrex works well.) Place toasted bread slice on top of each ramekin and add cheese.
- Bake until the tomatoes are heated through and the cheese is melted and has a few light brown spots, about 20 minutes. Serve hot.
Nutrition Facts : Calories 360.2, Fat 14.7, SaturatedFat 5.1, Cholesterol 22.8, Sodium 516.5, Carbohydrate 43.1, Fiber 3.3, Sugar 5.8, Protein 15.2
BAKED TOMATO MAC 'N CHEESE
Watch out! This delicious macaroni and cheese recipe will have you making mac 'n' cheese from scratch instead of from a box forever. You and your family will be enjoying the warm, creamy, cheesy, comfort-foody deliciousness quicker than you think-perfect for a school night! And with the surprise of a bit of Mexican flavor, you'll be number one in their books.
Provided by Diana71
Categories Trusted Brands: Recipes and Tips Hunt's
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Whisk milk and flour together in a small bowl.
- Melt butter in a large heavy pot over medium heat. Pour in milk/flour mixture; stir constantly until thickened. Add most of the cheese, reserving a few tablespoons to sprinkle over top before baking. Mix in drained tomatoes, and salsa verde. Continue stirring until cheese is melted. Season to taste with black pepper. Stir in macaroni and thoroughly blend with the sauce.
- Divide among individual serving-sized ovenproof baking dishes or ramekins. Top with remaining cheese. and bake 10 minutes. Place under broiler for an additional 3-5 minutes, or until top is browned.
- Bake in preheated oven until hot and bubbly, about 10 minutes. Turn on the broiler and cook until tops are browned, about 2 to 3 minutes.
Nutrition Facts : Calories 703.1 calories, Carbohydrate 70.6 g, Cholesterol 95.9 mg, Fat 33.7 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 22.4 g, Sodium 1086.5 mg, Sugar 8.5 g
CREAMY PASTA BAKE WITH CHERRY TOMATOES AND BASIL
One of my favorite midweek pasta bakes - my whole family loves it and there is not much prep. Once the pasta bake is in the oven, you can make a salad or set the table and then it's time to eat.
Provided by Allrecipes Member
Categories Pasta Main Dishes
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
- Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
- Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutrition Facts : Calories 531.6 calories, Carbohydrate 67.8 g, Cholesterol 61.7 mg, Fat 21.2 g, Fiber 5.3 g, Protein 21.4 g, SaturatedFat 11.1 g, Sodium 779.8 mg, Sugar 7.8 g
LINDA'S TOMATO CHEESE BAKE
My friend Linda served this to me last summer and I couldn't get enough. This is a fabulous dish and a great way to use some of the many tomatoes we grow in the summertime (which is right around the corner).
Provided by Soopoo
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a shallow baking dish arrange the sliced tomatoes.
- Sprinkle with salt and pepper to taste.
- Spread mayonnaise over the tomatoes.
- Top with green onions.
- Cover with the two cheeses.
- Bake at 350F for 25 minutes.
Nutrition Facts : Calories 352.4, Fat 25.8, SaturatedFat 11.2, Cholesterol 59.4, Sodium 572.5, Carbohydrate 16.8, Fiber 2.8, Sugar 7.6, Protein 15.5
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