Daftar Isi
- 1. Rigatoni alla Genovese
- Rigatoni alla Genovese
- 2. Buffalo Chicken Stuffed Shells
- Buffalo Chicken Stuffed Shells
- 3. ‘Got Some Crust’ Macaroni and Cheese
- ‘Got Some Crust’ Macaroni and Cheese
- 4. Spaghetti Cacio e Pepe
- Spaghetti Cacio e Pepe
- 5. Baked Ziti Casserole
- Baked Ziti Casserole
- 6. Lighter Chicken Fettuccine Alfredo
- Lighter Chicken Fettuccine Alfredo
- 7. Spaghetti Sauce with Ground Beef
- Spaghetti Sauce with Ground Beef
- 8. Shrimp Fra Diavolo
- Shrimp Fra Diavolo
- 9. World’s Best Lasagna
- World’s Best Lasagna
- 10. Homemade Mac and Cheese
- Homemade Mac and Cheese
- 11. Simple Macaroni and Cheese
- Simple Macaroni and Cheese
- 12. Mom Sykes’ Hungarian Goulash
- Mom Sykes’ Hungarian Goulash
1. Rigatoni alla Genovese
I don’t have any concept why this amazingly flavorful Genovese-fashion meat sauce isn’t way more popular than it’s far.
It’s pretty genuinely one of the high-quality pasta sauces you’ll ever flavor, thanks to a very sluggish cooking method, and huge amounts of onions. (Recipes By Chef John)
Rigatoni alla Genovese
8
servings30
minutes9
hours30
minutesIngredients
1 tablespoon olive oil
6 ounces pancetta or salt pork, diced
2 ½ pounds beef chuck
2 teaspoons kosher salt
½ cup diced celery
½ cup diced carrot
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 bay leaf
⅔ cup white wine
4 pounds yellow onions, sliced
2 pounds red onions, sliced
salt to taste
2 (16 ounce) boxes uncooked rigatoni
1 tablespoon chopped fresh marjoram leaves
1 pinch cayenne pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Directions
- Heat oil in a large pot over medium heat. Cook pancetta until most of fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and save.
- Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes.
- Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaping tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir.
- Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Skim off fat as mixture cooks. If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency. Cook until beef and onions seem to melt into each other.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
- Add rigatoni to the sauce and cook until heated through. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.
Notes
- This recipe makes enough sauce for 2 pounds of dry rigatoni. But you can use just the amount you need and refrigerate or freeze the rest.
- To serve, heat as much sauce as you need in a skillet. Cook rigatoni until barely al dente. Drain. Add to sauce and simmer until pasta is cooked through and hot. Season with fresh marjoram, a pinch of cayenne, and a dusting of grated Parmigiano-Reggiano cheese.
2. Buffalo Chicken Stuffed Shells
This is a success for football Sundays. For a thicker stuffing, drain ricotta in a single day. Serve with ranch and blue cheese dressing for dipping. (Recipe By kaid711)
Buffalo Chicken Stuffed Shells
6
servings15
minutes25
minutesIngredients
1 pound ground chicken
¼ cup butter
1 cup cayenne pepper sauce (such as Frank’s® RedHot®)
1 (16 ounce) container whipped ricotta cheese
cooking spray
1 (16 ounce) package jumbo pasta shells
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
salt and ground black pepper to taste
Directions
- Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
- Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
- Preheat oven to 375 degrees F (190 degrees C). Prepare a 13×9-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
- Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
- Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.
Notes
3. ‘Got Some Crust’ Macaroni and Cheese
Delicious macaroni casserole, topped with crispy and cheesy crust. (Recipes By Chris T)
‘Got Some Crust’ Macaroni and Cheese
12
servings20
minutes55
minutesIngredients
2 cups elbow macaroni
¼ cup butter, divided
1 small onion, chopped
2 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon prepared yellow mustard
2 cups shredded Cheddar cheese
¼ cup grated Parmesan cheese
1 cup shredded Cheddar cheese
¼ cup grated Parmesan cheese
1 cup dry bread crumbs
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13 inch glass baking dish.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil.
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and mix with half of the butter. - While the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. Stir in the onions, and cook until the onions begin to soften, about 3 minutes. Stir in the flour, and cook 5 minutes longer.
Add the milk and bring to a simmer, stirring frequently. Cook and stir until the milk has thickened, about 10 minutes. Once thick and smooth, stir in the salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups of Cheddar cheese, and 1/4 cup of Parmesan cheese.
Stir until the cheeses have melted, then stir in the macaroni until evenly coated. Scrape into the prepared baking dish, and smooth the top. Toss the remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with the dry bread crumbs in a mixing bowl. Sprinkle evenly over the top of the macaroni. - Bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.
Notes
4. Spaghetti Cacio e Pepe
This is a recipe that we’ve got made in our own family for decades–every person loves it. It’s a very primary and clean variant on mac ‘n cheese. (Recipes By Jennifer Torrey)
Spaghetti Cacio e Pepe
4
servings5
minutes18
minutesIngredients
1 pound spaghetti
6 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons ground black pepper
1 ¾ cups grated Pecorino Romano cheese
Directions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Scoop out some of the cooking water and reserve. Drain spaghetti.
- Heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir until fragrant, 1 to 2 minutes. Add spaghetti and Pecorino Romano cheese. Ladle in 1/2 cup of reserved cooking water; stir until cheese is melted, about 1 minute. Add more cooking water until sauce coats spaghetti, about 1 minute more.
Notes
- Substitute butter for the olive oil if preferred. For a thicker or thinner sauce, adjust how much pasta water you add. If you add too much water, add some more cheese.
- I have added other ingredients depending on my main dish to enhance flavors (like pancetta); I always experiment when creating food.
5. Baked Ziti Casserole
Great ziti dish for any lover of pasta. Easy to make and ‘wows’ the crowd. (Recipes By skentals)
Baked Ziti Casserole
8
servings15
minutes45
minutesIngredients
1 (16 ounce) package ziti
1 (15 ounce) container ricotta cheese
1 ½ cups tomato sauce
1 (8 ounce) package shredded mozzarella cheese
1 egg, slightly beaten
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
2 cups tomato sauce, divided
¼ cup grated Parmesan cheese
Directions
- Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until cooked through but firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain.
- Preheat oven to 375 degrees F (190 degrees C).
- Mix ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, egg, salt, and pepper in a large bowl.
- Spread 1/2 cup tomato sauce into the bottom of a 2 1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1 1/2 cup tomato sauce and Parmesan cheese.
- Bake in preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool 10 minutes before serving.
Notes
6. Lighter Chicken Fettuccine Alfredo
This model of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with fowl broth. (Recipes By Chef John)
Lighter Chicken Fettuccine Alfredo
6
servings10
minutes45
minutesIngredients
2 large boneless skinless chicken breasts
2 cups low-sodium chicken broth
4 cloves garlic, minced
ground black pepper to taste
2 cups heavy cream
2 egg yolks
salt to taste
1 pound fettuccine
1 sprig chopped fresh parsley
2 cups freshly grated Parmigiano-Reggiano cheese, divided
Directions
- Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
- Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
- Return the chicken broth to medium heat and cook until reduced to 1 cup.
- Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
- Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
- Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
- Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
- Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
- Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.
Notes
7. Spaghetti Sauce with Ground Beef
This recipe has been passed down from my mother. It is a own family preferred and could no longer be replaced! (Definite husband pleaser!) (Recipes By Hank’s Mom)
Spaghetti Sauce with Ground Beef
8
servings15
minutes1
hour10
minutesIngredients
1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper
Directions
- Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
- Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
Notes
8. Shrimp Fra Diavolo
A easy and spicy dish so that it will impress your pals. Save time by means of shopping for shrimp it really is already cooked and peeled. (Recipes By Margaret Rolfe)
Shrimp Fra Diavolo
Ingredients
1 (16 ounce) package linguini pasta
1 pound cooked and peeled shrimp
8 cloves crushed garlic
2 (14.5 ounce) cans diced tomatoes
1 (28 ounce) can crushed tomatoes with garlic
2 teaspoons crushed red pepper flakes
2 fluid ounces red wine (Optional)
Directions
- Peel and cook shrimp if necessary, and place in a bowl of cold water.
- Place tomatoes, crushed garlic, red pepper flakes, and wine in a 3 quart sauce pan. Simmer over low heat for 30 minutes, stirring occasionally.
- While sauce is simmering, cook linguini according to package directions. When pasta is almost done, drain shrimp and place in the bottom of a large colander. Drain the pasta over the shrimp. Transfer pasta with shrimp to a large serving bowl, and toss together with some sauce. Serve remaining sauce on the side.
Notes
9. World’s Best Lasagna
It takes a little work, but it is worth it. (Recipes By John Chandler)
World’s Best Lasagna
12
servings30
minutes2
hours30
minutesIngredients
1 pound sweet Italian sausage
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
1 ½ teaspoons salt, divided, or to taste
¼ teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese
Directions
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees F (190 degrees C).
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Notes
10. Homemade Mac and Cheese
This is a pleasant wealthy mac and cheese. Serve with a salad for a remarkable meatless dinner. Hope you enjoy it. (Recipes By Judy)
Homemade Mac and Cheese
4
servings20
minutes30
minutesIngredients
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
3 cups milk
¼ cup butter
2 ½ tablespoons all-purpose flour
2 tablespoons butter
½ cup bread crumbs
1 pinch paprika
Directions
- Cook macaroni according to the package directions. Drain.
- In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
- Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
Notes
11. Simple Macaroni and Cheese
A very brief and easy restoration to a tasty facet-dish. Fancy, clothier mac and cheese regularly prices forty or fifty bucks to prepare when you have such a lot of distinct and expensive cheeses, but they are not continually the first-rate tasting. This recipe is reasonably-priced and engaging. (Recipes By g0dluvsugly)
Simple Macaroni and Cheese
4
servings10
minutes20
minutesIngredients
1 (8 ounce) box elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese
Directions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
- Fold macaroni into cheese sauce until coated.
Notes
- You can never have enough cheese, and I usually add an extra half cup without ruining the recipe. Keep a careful eye on the milk when boiling, as milk boils fast and burns easily. Burnt milk will show up in the recipes flavor if overcooked.
12. Mom Sykes’ Hungarian Goulash
The lemon flavor gives you a nice marvel in this tender goulash served over egg noodles. (Recipes By Gail Laulette)
Mom Sykes’ Hungarian Goulash
4
servings20
minutes1
hour30
minutesIngredients
3 tablespoons butter
2 pounds cubed beef stew meat
1 pinch caraway seeds (Optional)
1 pound onion, sliced
2 teaspoons paprika
1 clove garlic, minced
1 tablespoon lemon zest
1 (6 ounce) can tomato paste
1 (10.5 ounce) can beef consomme
1 (10 ounce) package broad egg noodles, cooked, rinsed, drained (Kosher for Passover)
Directions
- Melt butter in a large pot over medium heat. Add the stew meat, caraway seeds, onion and paprika. Cook and stir until the meat is browned, and the onions are translucent. Add the garlic and lemon zest, and cook for about a minute, then stir in the tomato paste and beef consomme, adding water if necessary to cover the meat. Cover, and simmer over medium-low heat for 1 1/2 hours.
- Just before the meat is done cooking, bring a large pot of salted water to a boil. Add egg noodles, and cook until tender, about 8 minutes. Drain and serve the goulash spooned over the egg noodles.
Notes
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