1 (28 oz.) can whole tomatoes, undrained
1 (16 oz.) can whole tomatoes, undrained
1 lg. onion, chopped
3 lg. cloves garlic, minced
3 tbsp. olive oil
1 lb. Italian hot sausage, casings removed
8 oz. Mozzarella or Provolone, shredded
1 lb. pasta, such as small shells, ziti, or bow ties
Put tomatoes and their liquid in food processor or blender and process briefly to chop. In a large, heavy skillet, heat oil. Add onion and garlic. Saute until softened.
Meanwhile, in another skillet, brown sausage, crumbling with a spoon. When sausage is browned, drain thoroughly and blot with paper towels to remove all grease.
Add processed tomatoes and their liquid to the sauteed onions. Add sausage. Bring to a boil, lower heat and simmer about 30 minutes. The sauce will reduce a bit. While sauce is cooking, boil water for pasta. Cook until just done. Do not over cook.
In a 9 x 13 inch baking dish, spoon a little sauce on the bottom. Layer paste, sauce, then cheese; repeat. Bake at 350 degrees until hot and bubbly, about 30 minutes. Serves 8 generously.
Can be assembled ahead, then refrigerated. Very good on a busy day.
2 tbsp. olive oil
1 lb. lean coarse ground beef
3 cloves garlic, peeled and crushed
1/2 c. half and half
3/4 c. red marinars or spaghetti sauce
3/4 c. good borwn gravy (homemade beef gravy, or canned brown gravy, in a pinch)
1/4 c. Parmesan or Romano cheese, freshly grated
1 tsp. dried whole oregano
1/2 tsp. dried whole rosemary
Salt and black pepper, freshly ground to taste
3/4 lb. penne pasta (short pasta tubes)
1 c. Mozzarella or Swiss cheese, coarsely grated, for topping
Bring 4 quarts of water to a boil. Heat a large frying pan and add the oil, beef, and garlic. Saute until the meat is tender and then drain excess fat. Add all remaining ingredients except the cheese for topping and the pasta. Simmer the mixture while the pasta cooks until just barely tender. Drain the pasta and mix it with the sauce. Pour all into a 3-quart glass rectangular baking dish and top with the remaining cheese. Bake uncovered at 350 degrees for 25 minutes or until all is bubbly hot. Serves 6.
2 c. chopped broccoli, cooked
1 lb. pasta shells, cooked
1 c. cottage cheese
3 eggs, beaten
1/2 c. grated Parmesan cheese
1/4 tsp. black pepper
1/4 tsp. paprika
1/4 tsp. dry mustard
1/2 lb. Mozzarella cheese, shredded
Mix broccoli, pasta and cottage cheese in large bowl. Set aside.
Spray an 11×7 inch baking dish with no-stick spray. In medium bowl, beat eggs, pepper, paprika, and dry mustard. Pour over pasta and combine well. Pour into the baking dish. top with cheeses and bake at 350 degrees for 30 minutes until top is golden brown.