Anyways... I've been going thru some recipes, bcause mother's day is just around the corner and my exam is also around the corner, so i'd have to prepare earlier if i wanted to cook for mother's day. I just feel the need to share some recipes that i found bcause it looks absolutely stunning and the herbs and texture that they produce with a certain type of base, just makes me speechless :)
Beef Penne Pasta Casserole!
Ingredients
1 pound dried penne pasta, prepared according to package directions
8 ounces lean ground beef
1 small onion, chopped
2 cups water
2 cans (6 ounces each) Italian tomato paste
1/3 cup water
2 cups (8 ounces) shredded Monterey Jack cheese
How to make
PREHEAT oven to 350° F. Cook beef and onion in large saucepan, stirring occasionally, until beef is no longer pink. Add water, tomato paste, cook, stirring occasionally, for 10 to 15 minutes or until flavors are blended. Layer ingredients as follows in ungreased 13 x 9-inch baking dish: 1/2 pasta, 1/2 sauce and 1/2 cheese. Repeat layers; cover. BAKE for 20 to 25 minutes or until heated through and cheese is melted. Season with salt.
8 ounces dried linguine (Can also add mushrooms)
4 to 6 Tablespoons extra virgin olive oil
10 to 12 large cloves garlic, finely chopped
1 cup (packed) chopped fresh Italian flat leaf parsley
1/2 cup freshly grated Pecorino Romano or Parmesan cheese, Salt and pepper to taste
How to make:
Cook the pasta in salted boiling water, drain and return to the pot or a serving bowl, saving a little of the pasta water. When the pasta is nearly cooked, heat oil in a large skillet to hot, but not smoking. Add the garlic and lower the heat, stirring constantly for 2 to 3 minutes. Do not let the garlic burn. Add three quarters of the parsley, and salt and pepper to taste. Remove from heat. Pour the sauce over the linguine and toss thoroughly, adding a little of the pasta water if desired. Top with the grated cheese and remaining parsley.
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