ITALIAN PASTA BAKE RECIPE: HOW TO MAKE IT
I love to make this pasta bake whenever I need to bring a dish to pass. Fresh tomatoes add a nice touch that's missing from most other meat, pasta and tomato casseroles.—Karla Johnson, East Helena, Montana
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.
Nutrition Facts : Calories 489 calories, FatContent 20g fat (8g saturated fat), CholesterolContent 80mg cholesterol, SodiumContent 702mg sodium, CarbohydrateContent 45g carbohydrate (10g sugars, FiberContent 5g fiber), ProteinContent 32g protein.
HOMEMADE CHICKEN AND RICE SOUP RECIPE: HOW TO MAKE IT
This soothing chicken and rice soup hits the spot on chilly days. It's the
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 15 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.
Nutrition Facts : Calories 128 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 543mg sodium, CarbohydrateContent 7g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 21g protein. Diabetic Exchanges 3 lean meat
More about "freezing uncooked lasagna recipes"
ITALIAN PASTA BAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 05 minutes
Category Dinner
Cuisine Europe, Italian
Calories 489 calories per serving
- In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.
HOMEMADE CHICKEN AND RICE SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4
Total Time 01 hours 15 minutes
Category Lunch
Calories 128 calories per serving
- In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.
HOMEMADE CHICKEN AND RICE SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4
Total Time 01 hours 15 minutes
Category Lunch
Calories 128 calories per serving
- In a Dutch oven, place water, chicken, salt, pepper and poultry seasoning. Bring to a boil. Reduce heat; cover and simmer until chicken is tender, 25-30 minutes., With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Skim fat from broth; add chicken and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables and rice are tender, 25-30 minutes.
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