THREE CHEESE CHICKEN RECIPES

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THREE-CHEESE MEATBALL MOSTACCIOLI RECIPE: HOW TO MA…



Three-Cheese Meatball Mostaccioli Recipe: How to Ma… image

When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is meatball magic. —Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 10 servings.

Number Of Ingredients 14

1 package (16 ounces) mostaccioli
2 large eggs, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
1 pound ground beef
1 medium onion, chopped
1 tablespoon brown sugar
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon pepper
2 jars (24 ounces each) pasta sauce with meat
1/2 cup grated Romano cheese
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
3/4 cup shaved Parmesan cheese
Optional: Torn fresh basil or fresh oregano leaves

Steps:

  • Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese., In a 6-qt. stockpot, cook beef and onion 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add pasta sauce and mostaccioli; toss to combine., Transfer half the pasta mixture to a greased 13x9-in. baking dish. Layer with ricotta mixture and remaining pasta mixture; sprinkle with Romano cheese. Top with meatballs and Parmesan cheese., Bake, uncovered, 35-40 minutes or until heated through. If desired, top with basil or oregano.

Nutrition Facts : Calories 541 calories, FatContent 23g fat (11g saturated fat), CholesterolContent 105mg cholesterol, SodiumContent 1335mg sodium, CarbohydrateContent 55g carbohydrate (13g sugars, FiberContent 5g fiber), ProteinContent 34g protein.

THREE-CHEESE LASAGNA RECIPE | MYRECIPES



Three-Cheese Lasagna Recipe | MyRecipes image

Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Store-bought tomato sauce offers convenience and is perked up with a little fresh basil, garlic, and ground red pepper.

Provided by Krista Ackerbloom Montgomery

Total Time 1 hours 25 minutes

Yield Serves 6

Number Of Ingredients 15

1 cup part-skim ricotta cheese
¼ cup fresh flat-leaf parsley, divided
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh thyme
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 ounces shredded part-skim mozzarella cheese, divided (about 1 1/2 cups)
1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)
1 egg, lightly beaten
¼ cup torn fresh basil
⅛ teaspoon ground red pepper
4 garlic cloves, minced
1 (24-ounce) jar lower-sodium pasta sauce
9 cooked lasagna noodles
Cooking spray

Steps:

  • Preheat oven to 375°.
  • Combine ricotta, 2 tablespoons parsley, oregano, thyme, salt, black pepper, 1 cup mozzarella, 1 tablespoon Parmesan cheese, and egg in a small bowl. Combine basil, red pepper, garlic, and pasta sauce in a medium bowl.
  • Cut the noodles into 9 (7 x 2-inch) pieces; discard remaining pieces. Spread 1/2 cup pasta sauce mixture in bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with about 2/3 cup ricotta mixture and 3/4 cup pasta sauce mixture. Repeat layers twice, ending with 1/2 cup pasta sauce mixture. Top evenly with the remaining 1/2 cup mozzarella and remaining 3 tablespoons Parmesan cheese. Bake at 375° for 40 minutes.
  • Preheat broiler to high. (Keep lasagna in oven.)
  • Broil lasagna for 2 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes. Sprinkle with remaining 2 tablespoons parsley.

Nutrition Facts : Calories 339 calories, CarbohydrateContent 39.2 g, CholesterolContent 66 mg, FatContent 11.8 g, FiberContent 2.6 g, ProteinContent 20.2 g, SaturatedFatContent 6 g, SodiumContent 564 mg

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