PAULA DEEN PASTA RECIPE RECIPES

Steps:

• Ingredients
• Cornbread, recipe follows
• 7 slices oven-dried white bread
• 1 sleeve saltine crackers
• 8 tablespoons butter
• 2 cups celery, chopped
• 1 large onion, chopped
• 7 cups chicken stock
• 1 teaspoon salt
• Freshly ground black pepper
• 1 teaspoon sage (optional)
• 1 tablespoon poultry seasoning (optional)
• 5 eggs, beaten
• Directions
• Preheat oven to 350 degrees F.
• In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
• Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
• Cornbread:
• 1 cup self-rising cornmeal
• 1/2 cup self-rising flour
• 3/4 cup buttermilk
• 2 eggs
• 2 tablespoons vegetable oil
• Preheat oven to 350 degrees F.
• Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
• To serve, cut into desired squares and serve with butter.
• Yield: 6 to 8 servings

Steps:

• Preheat the oven to 350 degrees F.
• In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.
• Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
• Crumble the ground beef in a large skillet.
• Cook over medium-high heat until fully cooked, with no pink color remaining.
• Drain the fat from the meat, and then add the ground beef to the stockpot.
• Simmer for 20 more minutes.
• Cook the pasta according to the package directions.
• Cover the bottom of a 13 by 9 by 2-inch pan with sauce.
• Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
• Bake in the oven for 30 minutes.
• Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
• Cut into squares before serving.
• House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.