MACARONI AND BEEF CASSEROLE RECIPE - RACHAEL RAY SHOW
Rach calls her macaroni & beef casserole, "lazy comfort food." Plus, a few tweaks to this recipe will give you her chili mac version.
Provided by Rachael Ray
Number Of Ingredients 28
Steps:
- Heat a large pot of water to boil for pasta, salt water, add pasta and cook 5 minutes
- Cold shock and drain pasta
- Heat a deep skillet over medium-high heat with oil, 2 turns of the pan, add onion, celery and green pepper, season with salt and pepper, soften a few minutes, add garlic and stir a minute more
- Add beef and crumble, let the meat lose its pink color, then add Worcestershire, oregano and parsley or basil
- Add tomatoes and simmer
- Adjust seasoning for salt and pepper
- Switch broiler on with rack at center oven
- In a sauce pot or second skillet, melt butter over medium to medium-high heat, whisk in flour to combine, whisk in milk, season with cayenne, nutmeg and salt, and thicken to coat spoon
- Stir in cheddar cheese to melt, remove from heat
- Fill casserole with macaroni mixed with meat and sauce, top the casserole evenly with cheese sauce, help it settle evenly with spoon or spatula, then top with Parmesan
- Brown casserole to golden, 3-4 minutes, serve
BAKED ZITI | RECIPE - RACHAEL RAY SHOW
Baked Ziti
Provided by The Rachael Ray Staff
Number Of Ingredients 29
Steps:
- In a large Dutch oven, heat the oil, 2 turns of the pan, over medium-high heat
- Add the sausage, breaking it up into chunks, then add the beef and cook, breaking up both meats into crumbles as they brown
- Add the garlic, onion, marjoram and red pepper flakes (if using) and season with salt and black pepper
- Cook to soften the onions, 8-10 minutes
- Add the stock and passata
- Hand-crush the canned tomatoes as you add them to the pan, then add the juices from the cans
- Bring to a bubble, reduce the heat to a low simmer
- Add the basil and simmer for 30 minutes
- Bring a large pot of water to a boil for the pasta
- Salt the water and cook the pasta about 3 minutes shy of al dente
- Before draining, ladle out about 1/2 cup of the starchy pasta cooking water before draining the pasta
- Preheat the oven to 375°F
- In a large bowl, combine the ricotta and 1/2 cup of the Parm
- Stir in the egg, the reserved starchy water, the drained pasta and half the sauce
- Transfer the pasta to a large baking dish (at least 9x13 inches) and top with the remaining sauce
- Cover the pasta and sauce evenly with the grated mozzarella and the remaining 1/2 cup Parm
- Top with the parsley and bake until browned and bubbling on top and hot through, about 30 minutes
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