Lasagna Al Forno -DK. Penne with 5 cheeses. This pasta dish of Ina's is to die for. it is a creamy and cheesy adult style macaroni and cheese with the volume turned up. the combination of all the cheeses give it an incredible flavor - and whatever you do - DO NOT skip the smoked mozzarella. i made it without it once and i missed it the whole time i was eating it. recently i decided to add some sundried tomatoes to it and it was a welcome addition. the nice part is i can make it early in the day, keep it in the fridge and right before people arrive i throw it in the oven - it is a perfect entertaining dish. penne with 5 cheesesadapted from the great one (Ina Garten) from Barefoot Contessa Family Style Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. reserve a 1/2 c of cheese mix minus fresh mozzarella for the top. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. ShareThis. Cruft: Lasagna Cupcakes. When Intelligentsia Coffee opened in Pasadena recently, I was intrigued the lasagna cupcakes they served. The cupcakes are made by Heirloom LA, a catering business. About the size of a muffin, a single lasagna cupcake was a delicious meal. After seeing how much my daughter enjoyed them (she ate my entire cupcake and I had to order a second one), I decided I had to try making them at home. After a bit of research, here is my method. The girls love them and take them to school as lunch.
The ingredients are fairly simple. Spray or wipe the cupcake tin with olive oil for prevent sticking and add a little flavor. Once you filled in the first layer, gently press another wrapper in, forming another cup. Once you've placed the second wrapper, repeat the filling as you see fit. A bit of Mozzarella cheese on top of it all. I baked them for 20 minutes at 375° F and then come out perfectly browned.
You can do pretty much anything you want as filling from more meats to a vegan version. BBQ Chicken Burgers. Late last summer, I made some buffalo chicken burgers that rocked the house. They were so delicious that even I, who doesn’t need chicken to survive, loved them. And Mr. How Sweet, who absolutelynomatterwhat needs chicken to survive (fact), who calls himself a chicken connoisseur (even though he really just likes to eat it plain), who would lay in a lifeless lump on the floor and allow me to hand-feed him chicken in his last hours (notjoking), loved them too. See, Mr. How Sweet is not a foodie.
In case you haven’t noticed, I sort of am. Sort of. Mr. I take these words with a grain of salt, considering they come from the man who became entranced in a Pajama Jeans commercial last night and said they looked “cool.” Anyway, where was I? It can be challenging to be a foodie not married to another foodie. It doesn’t to me either. But I have mastered the art of trickery when it comes to delicious food that doesn’t scare those non-foodies away. And just so you know, Mr. BBQ Chicken Burgers. 30 Days 30 Ways with Macaroni & Cheese. Petite Lasagnas & Can You Stay for Dinner? Recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF.
Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna: