Noodles Riviera Recipes

NOODLES RIVIERA

Steps:

• Cook and crumble ground beef, then stir in the garlic and allow it to lightly brown. Season beef mixture with salt and pepper. Add the spaghetti sauce and thyme and simmer for 20 to 25 minutes, stirring occasionally.
• Cook noodles in boiling, salted water until firm-tender (about 6 minutes), then drain.
• Blend cream cheese and sour cream until smooth. Add parsley and half of the Parmesan. Then set aside.
• Put half of the noodles in a large, greased casserole (2 1/2 qts). Spread 1/2 of the meat sauce over the top, followed by 2/3rd of the cream cheese mixture.
• Cover with the rest of the noodles, then cover the noodles with the rest of the meat sauce. Drop the remain 1/3 creamy sauce in blobs over the top. Sprinkle with the balance of Parmesan.
• Place uncovered in a 350 degree oven until bubbly hot and cheese melts (about 25 minutes).

THE RIVIERA

Steps:

• Combine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a lemon twist.

NOODLES RIVIERA

Steps:

• Heat the olive oil in a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease, then stir in the thyme, spaghetti sauce mix, tomato paste, and water; season to taste with salt and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 25 minutes, stirring occasionally.
• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• While the meat is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Mix the cream cheese with the parsley and Parmesan cheese in a bowl until the cream cheese is no longer lumpy. Stir in the sour cream and 3/4 of the shredded mozzarella until evenly combined. Pour half of the drained egg noodles into the prepared baking dish, followed by half of the meat sauce. Spread half of the sour cream mixture over the meat sauce. Repeat the layers with the remaining egg noodles, meat sauce, and sour cream mixture. Sprinkle with the remaining mozzarella cheese.
• Bake in the preheated oven until the mozzarella cheese is bubbly and golden brown, about 35 minutes.

NOODLES RIVIERA

Steps:

• Heat the olive oil in a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease, then stir in the thyme, spaghetti sauce mix, tomato paste, and water; season to taste with salt and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 25 minutes, stirring occasionally.
• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• While the meat is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
• Mix the cream cheese with the parsley and Parmesan cheese in a bowl until the cream cheese is no longer lumpy. Stir in the sour cream and 3/4 of the shredded mozzarella until evenly combined. Pour half of the drained egg noodles into the prepared baking dish, followed by half of the meat sauce. Spread half of the sour cream mixture over the meat sauce. Repeat the layers with the remaining egg noodles, meat sauce, and sour cream mixture. Sprinkle with the remaining mozzarella cheese.
• Bake in the preheated oven until the mozzarella cheese is bubbly and golden brown, about 35 minutes.