SAVORY SPAGHETTI
I made this without the meat, and it was still terrific. I love how fast it comes together and the noodles cook right in the pan. I used fresh garden tomatoes and added a hot pepper for extra flavor. Delicious! Recipe courtesy of Betty Crocker Best-Loved Recipes and Marie McKell of Ukiah, California.
Provided by AmyZoe
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef and pork in large skillet over medium heat.
- Add onion and green pepper and cook 5 minutes.
- Add olives, mushrooms, and tomato sauce and mix lightly.
- Stir mixture of tomatoes, water, salt, pepper, worcestershire sauce, and tabasco into meat mixture.
- Add uncooked spaghetti and bring to boil.
- Cover tightly and reduce heat to low. Simmer about 40 minutes, stirring occasionally.
- Uncover and simmer 15 minutes longer.
SIMPLE SAVORY PASTA
Simple, easy, delicious. Requires that you cook one serving of some pasta. Double recipe for two servings of pasta. Really great with fresh pasta!
Provided by Kat2355
Categories One Dish Meal
Time 3m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Turn off the burner you just cooked your pasta on.
- While you are draining your pasta, mix all ingredients except cheese in your pasta pot over this burner.
- (Butter will melt).
- Shake excess water off of the pasta, and place back in the pot.
- Add parmesan cheese.
- Mix well.
- Serve immediately.
- (Using a cultured butter like Lactancia is much more flavorful than regular butter).
SAVORY STRATA
Provided by Molly O'Neill
Categories brunch, dinner, weekday, casseroles, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Whisk together milk, eggs, 1/4 teaspoon salt, Tabasco and nutmeg. Strain through a fine mesh sieve.
- Heat oil in a medium skillet. Add leeks, and toss to coat with oil. Cook over medium heat, stirring occasionally, 4 to 5 minutes or until leeks are soft. Season with 3/4 teaspoon salt. Cool.
- Mix together ricotta, Parmesan, pepper and herbs. Stir in the cooled leeks.
- Grease a roasting pan 9 by 12 by 2 1/2 inches with 1 teaspoon butter. Lay 6 slices of bread in the bottom of the pan. Top with half of the ricotta-leek mixture. Repeat with a second layer. Place the last layer of bread in the pan, and spread the top with the softened butter.
- Pour the custard over the bread, gently pressing top slices into the mixture. Place on a cookie sheet, wrap in plastic and refrigerate overnight.
- Heat oven to 350 degrees. Remove plastic, and sprinkle the top with the cheese. Place in a larger pan, and put on the middle rack of oven. Fill the larger pan with boiling water to come up about halfway on the smaller pan. Bake for 1 to 1 1/4 hours, or until puffy and brown. Allow to cool slightly before serving.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 32 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 16 grams, Sodium 745 milligrams, Sugar 10 grams, TransFat 0 grams
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