SERVES: 6 to 8
12 oz dry Fettuccine Noodles
1 cup of Butter or Margarine (preferably stick)
1 pint Heavy Whipping Cream
Salt and Pepper to taste
1 dash Garlic Salt
2 cups of shredded Italian Cheese Blend
1) Bring large pot of slightly salted water to boil. Add Fettuccine noodles and cook for 8 to 10 or until tender; drain.
2) In a large sauce pan, melt butter into cream over low heat. Add salt, pepper and a dash of garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
3) Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated.
4) Serve immediately.
SERVING SUGGESTION: You can add assorted meats and vegetables to make this a one pot complete meal. I personally enjoy eating this with Ritz Cracker Crusted Chicken Breast.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Tuesday, August 31, 2010
Thursday, August 12, 2010
Cheese-Lover's Pasta Roll Ups
PREP: 25 mins
TOTAL: 1 hour 15 mins
SERVES: 8 (2 roll-ups each)
1 egg, beaten
1 container (15 oz) of Ricotta Cheese
2 cups shredded Italian Three Cheese Blend cheese
4 green Onions, chopped
1 tablespoon Italian seasoning
1 jar (26 oz) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 cup Parmesan cheese
1) Lasagna noodles. Heat oven to 375F.
2) Mix first 5 ingredients (egg, ricotta cheese, Italian shredded cheese, onions and Italian seasoning) until well blended.
3) Spread 1/2 cup spaghetti sauce onto bottom of 13 x9 inch baking dish. Spread each noodle with 3 tablespoons cheese mixture; roll up. Place seam-side down, in dish. Top with remaining sauce, Parmesan cheese, cover.
4) Bake 40 to 50 mins or until heated throughly, uncovering the last 10 mins.
SUGGESTION: I would also top with some more Italian cheese blend shredded cheese and cook in a throw away tin foil pan. Easy clean up.
MAKE AHEAD: If you have a day where you are able to cook a few meals and freeze for a later date these Pasta Roll-Ups are perfect. Assemble as directed; cover with heavy tin foil. Refrigerate up to 24 hours, then bake, covered, 1 hour and 5 mins, or until heated throughly, uncovering the last 10 mins. Or freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake covered, 1 hour and 5 mins or until heated throughly, uncovering the last 10 mins.
TOTAL: 1 hour 15 mins
SERVES: 8 (2 roll-ups each)
1 egg, beaten
1 container (15 oz) of Ricotta Cheese
2 cups shredded Italian Three Cheese Blend cheese
4 green Onions, chopped
1 tablespoon Italian seasoning
1 jar (26 oz) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 cup Parmesan cheese
1) Lasagna noodles. Heat oven to 375F.
2) Mix first 5 ingredients (egg, ricotta cheese, Italian shredded cheese, onions and Italian seasoning) until well blended.
3) Spread 1/2 cup spaghetti sauce onto bottom of 13 x9 inch baking dish. Spread each noodle with 3 tablespoons cheese mixture; roll up. Place seam-side down, in dish. Top with remaining sauce, Parmesan cheese, cover.
4) Bake 40 to 50 mins or until heated throughly, uncovering the last 10 mins.
SUGGESTION: I would also top with some more Italian cheese blend shredded cheese and cook in a throw away tin foil pan. Easy clean up.
MAKE AHEAD: If you have a day where you are able to cook a few meals and freeze for a later date these Pasta Roll-Ups are perfect. Assemble as directed; cover with heavy tin foil. Refrigerate up to 24 hours, then bake, covered, 1 hour and 5 mins, or until heated throughly, uncovering the last 10 mins. Or freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake covered, 1 hour and 5 mins or until heated throughly, uncovering the last 10 mins.
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