SLOPPY JOE MAC AND CHEESE RECIPE | ALLRECIPES
Two classic comfort foods combined to make one hearty and very satisfying casserole.
Provided by ReneeW
Categories Baked Macaroni and Cheese
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large casserole dish.
- Place the ground beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Mix in diced tomatoes, tomato paste, and sloppy joe seasoning. Reduce heat to low, and simmer 10 minutes.
- Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until tender. Mix in flour, mustard, salt, and pepper. In a bowl, mix the half and half and Worcestershire sauce. Gradually whisk half and half mixture into the pot. Bring to a boil, and cook 1 minute, until slightly thickened. Remove from heat. Mix in 3 cups of cheese. Stir cooked pasta into the pot, evenly coating with the sauce. Transfer to the casserole dish. Layer with the beef mixture and top with remaining cheese.
- Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 10 minutes, until bubbly.
Nutrition Facts : Calories 831.9 calories, CarbohydrateContent 61.3 g, CholesterolContent 159.9 mg, FatContent 46.5 g, FiberContent 4.1 g, ProteinContent 41.1 g, SaturatedFatContent 26.3 g, SodiumContent 1403.3 mg, SugarContent 5.7 g
EGGPLANT ROLLATINI - SKINNYTASTE
The best low-carb Eggplant Rollatini, made with thin slices of eggplant filled with a spinach and cheese ricotta filling, topped with marinara and mozzarella cheese. No frying, no breadcrumbs!
Provided by Gina
Categories Dinner
Total Time 105 minutes
Prep Time 30 minutes
Cook Time 75 minutes
Yield 5
Number Of Ingredients 9
Steps:
- Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size. It's easiest to do this with a mandolin. My mandolin is from OXO,
- Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.
- Preheat oven to 400°F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.
- Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
- In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.
- Pat eggplant dry with paper towels. Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover. Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish. Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.
- Bake until the eggplant is very tender, about 60 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.
Nutrition Facts : ServingSize 2 rollatini, Calories 227 kcal, CarbohydrateContent 18 g, ProteinContent 17 g, FatContent 10 g, SaturatedFatContent 11 g, CholesterolContent 66 mg, SodiumContent 370 mg, FiberContent 5 g
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EGGPLANT ROLLATINI - SKINNYTASTE
From skinnytaste.com
Reviews 4.9
Total Time 105 minutes
Category Dinner
Cuisine Italian
Calories 227 kcal per serving
- Bake until the eggplant is very tender, about 60 minutes. Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.
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