Read Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) Online
Authors: Gooseberry Patch
Garfield...Recipes with Cattitude! Cookbook (Everyday Cookbook Collection) (19 page)
“Cook” lasagna noodles the lazy way! Put them in a baking pan filled with very hot water while mixing up the rest of the recipe. They will be soft and pliable when you’re ready for them!
Bachelor-Style Skillet Lasagna
All the flavor of baked lasagna, but ready to enjoy in 30 minutes. Life is short…eat now!
1 lb. ground turkey or beef
2 14-oz. cans beef broth
14-1/2 oz. can diced tomatoes
1/4 t. Italian seasoning
1/4 t. garlic powder
2 c. rotini pasta, uncooked
1/2 c. shredded mozzarella cheese
Garnish: grated Parmesan cheese
Brown meat in a skillet over medium heat; drain. Stir in broth, undrained tomatoes and seasonings; bring to a boil. Stir in uncooked pasta. Cover and simmer for 12 to 14 minutes, until pasta is tender. Stir in mozzarella cheese. Top with Parmesan cheese. Serves 4.
A must with lasagna! Perfect for jazzing up leftover hot dog buns.
1/2 c. butter, softened
2 T. mayonnaise
3 cloves garlic, chopped
2 t. dried oregano
1/4 t. dried sage
1 t. salt
1 t. pepper
1 loaf Italian bread, halved lengthwise
2 T. grated Parmesan cheese
Combine all ingredients except bread and cheese in a bowl. Place bread, cut-side up, on an ungreased baking sheet. Spread evenly with butter mixture; sprinkle with cheese. Place bread 4 inches under a heated broiler. Broil for 5 minutes, or until lightly toasted. Serves 6.
Read the recipe the whole way through and make sure you have everything you’ll need before you start cooking.
If you’re a fraidy cat in the kitchen, you’ll find these bow ties are easier to handle than lasagna noodles…but just as yummy!
2-1/4 c. bow-tie pasta, uncooked
1/2 lb. ground beef
1/2 lb. ground Italian pork sausage
1/2 c. onion, chopped
15-oz. can pizza sauce
1/2 t. salt
1/8 t. garlic powder
8-oz. container cottage cheese
8-oz. pkg. shredded mozzarella cheese
Cook pasta according to package directions; drain. Meanwhile, in a skillet over medium heat, brown beef, sausage and onion; drain. Stir in pizza sauce and seasonings; simmer until heated through. Stir in cooked pasta and cottage cheese. Spoon into a lightly greased 2-quart casserole dish; top with mozzarella cheese. Bake, uncovered, at 350 degrees for 20 to 25 minutes, until hot and bubbly. Serves 6.
The secret to perfect pasta! Fill a big pot with water and bring it to a rolling boil. Add a tablespoon of salt. Stir in pasta; bring back to a rolling boil. Boil, uncovered, for the time given on the package. You don’t need to add oil…stir often, and the pasta won’t stick together.
Scrumptious…and a snap to put together!
26-oz. jar spaghetti sauce, divided
20-oz. pkg. refrigerated cheese ravioli, uncooked and divided
10-oz. pkg. frozen chopped spinach, thawed, drained and divided
8-oz. pkg. shredded mozzarella cheese, divided
1/2 c. grated Parmesan cheese, divided
Spread 1/2 cup sauce in a lightly greased 9"x9" baking pan. Layer half of the ravioli, half of the spinach, half of each cheese and 1/3 of remaining sauce. Repeat layers, ending with cheeses. Cover with aluminum foil. Bake at 350 degrees for 25 minutes. Uncover; bake an additional 10 minutes. Let stand several minutes before serving. Serves 4 to 6.
…because you really can’t have too many lasagna recipes!
16-oz. pkg. lasagna noodles, uncooked
1 lb. ground beef
28-oz. jar spaghetti sauce
4-oz. can sliced mushrooms, drained
3 c. shredded Italian-blend cheese, divided
1/4 c. grated Parmesan cheese
Cook noodles according to package directions; drain. Meanwhile, brown beef in a skillet over medium heat; drain. Add sauce and mushrooms; simmer for 3 minutes. Spread a thin layer of sauce mixture in a lightly greased 13"x9" baking pan. Layer with 1/3 each of noodles and shredded cheese. Repeat layers, ending with cheese. Sprinkle Parmesan cheese on top. Bake, uncovered, at 350 degrees for 45 minutes, or until hot and bubbly. Let stand for 10 minutes before slicing. Serves 6 to 8.
It’s hard to believe anyone could get bored with lasagna. But if you are, here’s a new trick…teach the noodles to roll over!
12-oz. pkg. lasagna noodles, uncooked
1 lb. ground pork sausage
1 green pepper, diced
8-oz. pkg. cream cheese, softened
3-oz. pkg. cream cheese, softened
1 bunch green onions, chopped
28-oz. jar spaghetti sauce, divided
1-1/2 c. shredded mozzarella cheese
Cook noodles just until tender; remove from heat but do not drain. Meanwhile, brown sausage and pepper in a large skillet over medium heat; drain. Add both packages of cream cheese to skillet; stir over low heat until melted. Stir in onions; remove from heat. Spread half of spaghetti sauce in a lightly greased 13"x9" baking pan; set aside. Lay noodles flat, one at a time; spoon one to 2 tablespoons sausage mixture at one end. Carefully roll up noodle; place in baking pan, seam-side down. Repeat with remaining noodles. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350 degrees for 15 to 20 minutes, until bubbly and cheese has melted. Makes 6 servings.
There’s no need to rinse pasta after cooking if it will be served immediately in a hot dish. Unrinsed pasta holds the sauce much better.
Another scrumptious skillet lasagna…and you don’t even have to pre-cook the noodles!
1 lb. ground beef
1 c. green pepper, chopped
1/2 c. onion, chopped
3 cloves garlic, minced
26-oz. jar spaghetti sauce
1-2/3 c. water
1/4 c. Italian salad dressing
1/4 c. brown sugar, packed
12 no-boil lasagna noodles, uncooked
Optional: 1/2 c. ricotta cheese
1 c. shredded mozzarella cheese
Brown beef in a large deep skillet over medium heat; drain. Add pepper, onion and garlic; sauté until tender. Stir in sauce, water, salad dressing and brown sugar; bring to a boil. Break each noodle into 4 pieces. Stir noodles into mixture in skillet; reduce heat to medium-low. Cover and cook, stirring occasionally, until noodles are tender, about 10 to 15 minutes. Remove from heat. Stir in ricotta cheese, if using. Sprinkle with mozzarella cheese; cover. Let stand for about 5 minutes, until cheese is melted. Serves 6.
When a recipe calls for spaghetti sauce, try a new flavor each time! With so many flavorful choices at the grocery store, try swapping out your usual sauce for tomato & basil, roasted red pepper or garlic & herb…the list goes on & on!
So easy, you don’t even have to cook the lasagna noodles! Be sure to cover the pan tightly with foil and allow enough time in the fridge.
1 lb. ground Italian pork sausage
26-oz. jar spaghetti sauce
1 c. water
15-oz. container ricotta cheese
1 egg, beaten
2 T. fresh chives, chopped
1/2 t. dried oregano
8-oz. pkg. lasagna noodles, uncooked and divided
16-oz. pkg. shredded mozzarella cheese, divided
2 T. grated Parmesan cheese
Brown sausage in a skillet over medium heat; drain. Stir in sauce and water; simmer over low heat for 5 minutes. In a bowl, stir together ricotta cheese, egg and herbs; set aside. Spread 1-1/2 cups sausage mixture in the bottom of a lightly greased 13"x9" baking pan. Layer with half of the uncooked noodles, half of the ricotta mixture and half of the mozzarella cheese. Top with remaining sausage mixture; sprinkle with Parmesan cheese. Cover tightly with aluminum foil; refrigerate for 8 hours to overnight. Uncover; bake at 350 degrees for 50 minutes to one hour, until noodles are tender. Cover with foil; let stand 15 minutes before serving. Serves 6.
Cut leftover baked lasagna into serving-size portions and freeze them on a baking sheet, then pack frozen portions in a freezer bag. Later you’ll be able to heat up just the number of servings you want.
Pick up a juicy rotisserie chicken from the deli to get a head start on this luscious lasagna.
6 to 9 lasagna noodles, uncooked
8-oz. pkg. shredded mozzarella cheese, divided
2 to 3 c. cooked chicken, diced
1 c. onion, finely chopped
1 c. sliced mushrooms
1/4 c. chopped pimentos
1/2 t. garlic powder
8-oz. container sour cream
10-3/4 oz. can cream of chicken soup
10-3/4 oz. cream of mushroom soup
1/2 c. grated Parmesan cheese
Cook noodles according to package directions; drain. In a large bowl, combine 1/2 cup mozzarella cheese and remaining ingredients; stir well. In a lightly greased 13"x9" baking pan, layer half of chicken mixture and half of noodles. Repeat layers; top with remaining mozzarella cheese. Bake, uncovered, at 350 degrees for 40 to 45 minutes, until hot and bubbly. Let stand for 5 to 10 minutes before slicing. Serves 6 to 8.