Tuesday, August 6th, 2019
Today we’re combining our favorite Meat Lover’s Lasagna Recipe with an Inside-Out Lasagna Recipe for a dish that is both hearty and convenient.
What You’ll Need:
- 8 ounces rotini pasta
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 1/2 lbs lean ground beef
- 1/2 lb Italian sausage
- 8 ounces white mushrooms, sliced
- 1 tbsp dried parsley flakes
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 2 cans (14 1/2 oz each) whole
tomatoes, undrained and chopped
- 2 cans (6 oz each) tomato paste
- Ricotta cheese and Parmesan cheese to taste
Directions:
- Bring a large pot of water to a boil. Add pasta and cook until tender, approx. 8-10 minutes or according to package directions. Drain and transfer to a large bowl.
- In a large skillet, heat up oil, onion and garlic. Add in ground beef and Italian sausage and cook on medium-high heat.
- Once the ground beef and sausage are nicely browned, add in mushrooms, parsley, oregano, basil, chopped tomatoes with juice, tomato paste, and salt and pepper to taste. Stir until well mixed.
- Cover and simmer for approximately 15 minutes, remove from heat.
- Toss the sauce with the pasta before serving. Top with Ricotta cheese and Parmesan cheese if desired and enjoy!
Tags: lasagna recipe, pasta recipe
Posted in Casserole, Dinner, Lunch, Main Courses, Pasta, Recipes, Tasteful Tuesday | No Comments »
Tuesday, July 30th, 2019
We’ve made Raspberry Swirl Cheesecake, Pumpkin Pie Cheesecake and even Frozen Strawberry Cheesecake Popsicles here on the blog, but today we’re going back to basics with a Classic Cheesecake recipe.
What You’ll Need:
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 2/3 cup butter, melted
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 4 eggs
Directions:
- Preheat oven to 350°F. Wrap exterior of a 9-inch springform pan in a double layer of foil and set aside.
- In a medium bowl, combine graham crackers, 3 tablespoons sugar and butter. Transfer crumb mixture to the springform pan, pressing until firm. Bake in preheated oven for about 10 minutes or until browned, then cool on a wire rack. Reduce oven temperature to 325°F.
- In a large bowl, beat cream cheese, 1 cup sugar and vanilla on medium speed. Add eggs one at a time, mixing on low speed until just blended. Pour over crust.
- Bake for about one hour, or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate for at least 4 hours before serving. Eat plain, or top with fruit, caramel or chocolate sauce.
Tags: basic recipe, cheesecake
Posted in Cakes and Cupcakes, Desserts, Recipes, Tasteful Tuesday | No Comments »
