Main Dishes

Veg-Mex Strata

Summary

Yield
4 Servings
SourceCarol Deshler (1998)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

1 T
canola oil
1 c
onions (chopped)
2 clv
garlic (minced)
2 c
carrots (shredded)
1 cn
shredded carrots (16-oz)
1 cn
dark red kidney beans (16-oz, rinsed and drained)
2
plum tomatoes (up to 3, chopped)
1⁄2 c
tomato sauce
2 T
canned chili peppers (chopped, or more to taste)
1⁄2 t
chili powder (or more to taste)
3
flour tortillas (large)
1 c
cheddar cheese (shredded, low-fat)
2 T
green onion (minced)

Instructions

Preheat oven to 400 degrees. Coat an 8-inch 2-quart deep-sided casserole with cooking spray. Warm oil over medium heat in large nonstick frying pan. Add onions and garlic, stirring frequently for 3 minutes, until tender. Add carrots and cook for 2 minutes. Stir in beans, tomatoes, tomato sauce, peppers and chili powder and bring to a boil. Lower heat and cook 5 minutes, until slightly thick. Save 1/4 cup and set aside. Place one tortilla in bottom of casserole dish. Top with half of vegetable mixture and 1/3 cup of cheddar. Add second tortilla, rest of vegetable mixture and 1/3 cup of cheddar. Top with third tortilla and 1/4 cup of saved vegetables. Sprinkle with green onions and the remaining 1/3 cup of cheese. Bake 15 to 20 minutes. Let it stand out of oven 5 minutes. Cut into wedges.

Spinach Lasagna

Summary

Yield
8 Servings
SourceBonnie DeWitt (1987)
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Ingredients

1 lb
ricotta cheese ( or small curd cottage cheese)
1 1⁄2 c
mozzarella cheese (shredded, divided)
1
egg
1 pk
frozen chopped spinach (10-oz, thawed and drained)
1 t
salt
3⁄4 t
oregano
1⁄8 t
pepper
2 pk
spaghetti sauce (15 1 /2-oz jars)
1⁄2 pk
lasagna noodles (8 oz, I use whole-wheat noodles)
1 c
water

Instructions

In a large bowl, mix ricotta, 1 cup mozzarella, the egg, spinach, salt, oregano and pepper. In greased 13 x 9 x 2-inch baking dish, layer 1/2 cup sauce, third of noodles and half the cheese mixture. Repeat. Top with remaining 1/2 cup mozzarella. Pour water around edges. Cover tightly with foil. Bake in 350° oven 15 minutes, or until bubbly. Let stand 15 minutes before serving. Makes 8 servings. (This recipe eliminates one step. No need to cook noodles ahead.)

Spanakopitta (Spinach Pie)

Summary

Yield
8 Servings
SourceFaith Schneider (1990)
Prep time
40 minutes
Cooking time
55 minutes
Total time
1 hour, 35 minutes

Ingredients

2 pk
frozen chopped spinach
2 T
butter
1
onion (small, chopped)
1⁄4 c
scallions (chopped)
2 T
parsley
1 t
dill weed (not seed)
1 t
salt
1⁄4 t
pepper
1⁄4 c
milk
3
eggs
1⁄4 lb
feta cheese
1⁄2 lb
phyllo pastry
1 c
butter (melted)

Instructions

Thaw spinach and squeeze out as much water as possible. Sauté onion in 2 tablespoons butter until clear. Add scallions and cook until they wilt. Add spinach and seasonings. Toss lightly. Remove from heat and add milk. Beat eggs lightly in another bowl and add feta cheese, crumbled. Add to spinach mixture; mix well. With pastry brush, coat bottom and sides of 9 x 13-inch pan with melted butter. Line with 8 sheets of phyllo (found in frozen bread section of supermarket), brushing each set with melted butter. Do not trim overhang. Pour in spinach mixture and fold overhanging sections of phyllo sheets back over filling. Top with 8 or more sheets of buttered phyllo dough. Trim overlap. Bake at 350° for 45 minutes.

Tortellini Supper

Summary

Yield
4 Servings
SourceFlorence Taylor (1991)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Ingredients

1 pk
cheese-filled tortellini (in dairy case, 8- to 9-oz)
2
zucchini (medium, cut into chunks)
1
green pepper (medium, cut into chunks)
1
onion (medium, sliced)
1 pk
spaghetti sauce (or marinara sauce, 28-oz jar)

Instructions

Cook tortellini according to package directions. Sauté onions, green peppers and zucchini. Mix tortellini, vegetables and sauce together. Heat through and serve with salad and Italian bread. Can be refrigerated after mixing and heated later before serving. Makes 4 to 6 servings.

Tortellini

Summary

Yield
4 Servings
SourceJoan Redding (1987)
Prep time
15 minutes
Cooking time
25 minutes
Total time
40 minutes

Ingredients

1 pk
cheese tortellini (12-oz, cooked according to package instructions)
3 T
butter
1 c
Parmesan cheese (freshly grated)
1 c
Swiss cheese (diced)
1 c
mozzarella cheese (diced)
2 T
butter
3 T
flour
3 c
milk
1 1⁄2 t
salt
1⁄4 t
white pepper
1⁄8 t
nutmeg
 
fine dry bread crumbs

Instructions

Coat a buttered shallow 3-quart baking dish with bread crumbs. Toss tortellini with butter and Parmesan cheese. Add Swiss and mozzarella cheese and toss lightly. Turn half of the mixture into dish. Make white sauce by melting butter. Blend in flour. Gradually add milk, stirring constantly until sauce boils 1 minute. Add salt, white pepper, and nutmeg. Top dish with half the white sauce. Repeat layers. Top with bread crumbs and/or Parmesan cheese. Bake at 350° for 25 minutes.

Fettuccine with Goat Cheese & Walnut Sauce

Summary

Yield
4 Servings
SourceJoan Redding (1984)
Prep time
15 minutes
Cooking time
40 minutes
Total time
55 minutes

Ingredients

2 c
heavy cream
 
salt (to taste)
 
pepper (freshly ground, to taste)
1⁄2 t
nutmeg
1 c
walnuts (coarsely chopped)
1 lb
fettuccine
1⁄2 lb
goat cheese (coarsely chopped)
3 T
butter
 
Parmesan cheese (freshly grated)
2 T
cognac

Instructions

Preheat oven to 375°. Put nuts on a shallow baking dish and place in oven. Bake, stirring often, 15 minutes. Put half cream in a saucepan and bring to a simmer. Add salt and pepper. Cook 5 minutes; add nutmeg. Add remaining cream and walnuts and bring to a boil. Cook fettuccine; drain and add to the walnut sauce. Place over low heat. Add goat cheese and butter and toss until butter is melted and cheese is hot. Sprinkle with additional pepper and 1/2 cup Parmesan cheese. Sprinkle with cognac. Toss briefly and serve with additional Parmesan cheese on the side. Yield: 4 to 6 servings.

Tower of Pasta

Summary

Yield
6 Servings
SourceCarol Deshler (1997)
Prep time
25 minutes
Cooking time
30 minutes
Total time
55 minutes

Ingredients

1 pk
DeCecco spaghetti (16-oz box)
1⁄2 c
Parmesan (grated, imported)
1⁄2 c
ricotta (part-skim)
1⁄2 t
oregano
1⁄2 t
marjoram
1⁄2 t
thyme
1⁄2 t
rosemary
1⁄8 t
sage
1⁄2 c
Egg Beaters
1 1⁄2 t
basil (divided)
3
Italian plum tomatoes (chopped)
4 sli
provolone cheese (cut into quarters)
 
marinara sauce

Instructions

Heat oven to 350°. Spray a 9 x 3-inch springform pan with cooking spray. Cook and drain pasta. Rinse with cold water; drain. Mix pasta, Parmesan, ricotta, spices (except basil) and Egg Beaters together. Press half of the pasta mixture in the bottom of the pan. Sprinkle with half of the basil. Layer with half of the tomatoes and provolone slices. Press remaining pasta mix on top. Sprinkle with remaining basil. Place remaining cheese slices and tomatoes on top. Bake 30 minutes, then let stand for 15 minutes. Remove side of pan. Cut pasta into pie wedges. Serve with marinara sauce. Serves 6 to 8.

Fettuccine Alfredo

Summary

Yield
4 Servings
SourceJackee McKnight (2001)
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes

Ingredients

8 oz
cream cheese (regular or light)
1⁄2 c
butter
3⁄4 c
Parmesan cheese (grated)
1⁄2 c
milk
 
crabmeat (or shrimp or chicken, cooked, optional)
8 oz
fettuccine pasta (cooked and drained)

Instructions

Stir first 4 ingredients together over low heat until melted and sauce is smooth. Add seafood or chicken, if desired, and heat through. Serve immediately over hot pasta.

Quick Lasagna

Summary

Yield
8 Servings
SourceShera Lee Thomas (1990)
Prep time
20 minutes
Cooking time
55 minutes
Total time
1 hour, 15 minutes

Ingredients

1 pk
spaghetti sauce (32-oz jar)
1 c
water
16 oz
cottage cheese
2 T
chives (chopped)
1
egg

Instructions

Simmer sauce and water for 5 minutes. Beat together remaining ingredients and blend until smooth. Spread 1 1/2 cups spaghetti in a 9 x 13-inch pan. Top with 1/2 of an 8-ounce package lasagna noodles, uncooked. Add 1/2 cheese mixture. Then add 6 ounces shredded mozzarella cheese. Repeat all layers. Top with Parmesan cheese. Cover and bake at 350 degrees for 50 to 55 minutes. Uncover and bake 5 minutes more. Let stand 15 minutes.

Easy Lasagne

Summary

Yield
8 Servings
SourceHeather Phalen (1986)
Prep time
20 minutes
Cooking time
1 hour, 15 minutes
Total time
1 hour, 35 minutes

Ingredients

1 1⁄2 c
water
32 oz
spaghetti sauce
12
lasagne noodles (UNCOOKED)
15 oz
ricotta cheese (softened)
8 oz
mozzarella (thinly sliced)
1⁄2 c
Parmesan cheese (grated)

Instructions

Combine 1 1/2 cups of water with spaghetti sauce in a bowl. Cover bottom of 13 x 9 x 2-inch baking dish with 1 1/2 cups sauce. Arrange 4 (uncooked) noodles on top of the sauce. Spread with half of the ricotta and half the mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese. Add another layer of sauce, repeat layer of noodles and remaining ricotta and mozzarella cheese. Sprinkle with 2 tablespoons grated Parmesan. Place last 4 noodles, cover with remaining sauce, spreading to cover noodles. Sprinkle with 4 tablespoons of Parmesan. Cover tightly with foil, set in a jelly roll pan. Bake at 350 degrees for 1 hour and 15 minutes, let sit for 15 minutes before serving.

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