Italian Cheese Bread (Circle Bread)

 

(Circle Bread)

From: Fix It and Enjoy It Tabitha Schmidt

Serve 6

2 1/2 cups flour

1 tsp salt

1 tsp sugar

1 Tbsp dry yeast

1 cup warm water

1 Tbsp oil

Topping:

1/4 cup Italian salad dressing

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp dried oregano

1/4 tsp dried thyme

dash of pepper

1 Tbsp grated Parmesan cheese

1/2 cup grated Mozzarella cheese

In a large mixing bowl or mixer combine flour, salt, sugar and yeast. In a glass measuring cup combine water and oil together. Add to water mixture to flour mixture. Stir well and add more flour if needed to create a soft dough. Knead dough for about 1 to 2 minutes or until smooth. Place in a greased bowl and let rise for about 20-30 minutes. Knead dough down and roll out into a circle about 12 inches. Place on a parchment covered cookie sheet or pizza pan. Mix dressing and seasonings together in a small bowl. Brush seasoning mixture over dough. Sprinkle cheeses on top. Bake at 450 degrees for 15 minutes or until golden brown. 

Lasagna

From: Dee Barton 

Serves: 12

2 packages lasagna noodles

3 (12 ounce) cans tomato paste

1 pound ground beef

6 (15 ounce) cans tomato sauce

6 ounces pepperoni slices cut in half

1 large onion

2 bay leaves

2 tsp rosemary

2 tsp basil

1/2 tsp celery seed

1 tsp garlic powder

2 tsp salt

1/2 tsp pepper

1/4 cup parsley

2 tsp oregano

2 pounds mozzarella shredded

3 cups cottage cheese

2 eggs

1/4 tsp salt

2 Tbsp parmesan cheese

In a 6 quart pot brown ground beef and drain the fat. Add onions and sauté until onions are tender. Add all of the spices. Bring sauce to a boil and then turn to low and let simmer for about 5 hours uncovered. Spray a large 9x13 pan with non-stick spray. In a separate bowl combine cottage cheese, eggs, salt and parmesan cheese. Cover the bottom of the pan with a little sauce. Put a layer of noodles over the sauce. Add more sauce on top of the noodles then put some of the cottage cheese mixture on top of that, then sprinkle mozzarella cheese on the cottage mixture. Keep alternating the noodle, sauce, and cheese layers until all the noodles and sauce are used. Sprinkle more mozzarella cheese on top. Cover the pan with foil and tent it. Bake at 325 degrees for about an hour. 

Spaghetti Sauce

This is my second favorite dinner of all time.  I know it's spaghetti, but this sauce is what makes it amazing!  Even Andie loves this sauce and she doesn't usually want sauce on her pasta.  I know, I think it's weird but she doesn't like tomatoes.

Mom's Spaghetti Sauce

Ingredients:

2 Tbsp olive or vegetable oil

½ cup onion, diced

1 pound lean ground beef

2 – 1 pound cans of crushed tomatoes

2 – 8 ounce cans tomato sauce

1 – 4 ounce can sliced mushrooms

2 cloves garlic, minced

¼ cup dried parsley, chopped

1 tsp salt

1 bay leaf

1 ½ tsp oregano

¼ tsp thyme

1 cup water

8 ounces spaghetti noodles

Instructions:

In a large pot cook onions and meat until lightly brown.  Drain the meat and add remaining ingredients.  Simmer uncovered for *2 to 2 ½ hours or till sauce is nice and thick.  Stir occasionally.  Remove the bay leaf and serve over hot cooked spaghetti.

*Note:  It tastes better if you make it in the morning and let it simmer all day long, but it is still super good if you make it and only have a hour or so to let it simmer.

Marcy's Stuffed Shells

My sister-in-law Marcy made these when we had an Italian theme for one of our second Sunday family dinners.  They were amazing!

Marcy’s Stuffed Shells

Ingredients:

2 eggs
1 container (15 oz.) ricotta cheese
2 c. shredded mozzarella cheese
1/4 c. grated parmesan cheese
2 tsp.  dried parsley leaves
2 tsp.  no-salt herb and garlic seasoning
24 jumbo pasta shells, cooked and drained (about 1/2 a box)
2 c. prepared marinara sauce

Instructions:
Mix together eggs, ricotta cheese, mozzarella, parmesan, parsley, and seasoning.

Fill each shell with 2 to 3 tablespoons cheese mixture.  Place filled shells in a 9x13 in. baking pan.  Pour marinara over shells.  Cover pan with foil.  Bake at 350 degrees for 30 to 35 minutes or until bubbly.

Baked Pasta

One of my really good friends, Stephanie, brought us dinner just after I had Andie.  This is what she brought and it has turned into a family favorite!

Baked Pasta with Tomatoes & Mozzarella

(aka Steph’s Pasta)

Ingredients

1 cup of any small pasta; I use salad macaroni

2 tablespoons olive oil

1 clove garlic, minced

1 (14.5-ounce) can diced tomatoes with juice

1 cup shredded mozzarella

1/8 cup dried parsley or ¼ cup chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup bread crumbs

1/4 cup grated Parmesan

1 tablespoon butter (or olive oil)

Directions

Preheat the oven to 400 degrees F.

Cook pasta in salted water until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, Combine the canned tomatoes, mozzarella cheese, garlic, parsley, salt, and pepper in a bowl. Stir to combine. Add the cooked pasta to the tomato mixture and stir to combine. Place the mixture in a sprayed 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter or drizzle with olive oil. Bake until the top is golden brown, about 25-30 minutes.