Lasagna Recipe - NYT Cooking. MyPanera. 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. Fresh Pasta Recipes for Spring and Summer. Baked Ziti. This has been a favorite recipe of mine for a long time.
I’m not a big casserole person, but I love baked ziti. It’s so easy to put together and it’s delicious. You can make it ahead and keep it in the fridge or freezer to make later. This is a quicky post with a not so fabulous photograph, but the brood was hungry and howling for dinner… so it goes. Baked Zitiprintable version 1 lb box of ziti4 cups prepared spaghetti sauce (homemade or jar)1 lb ground beef15 oz container ricotta cheese1/4 cup parsley, finely chopped1 egg, slightly beaten3/4 tsp salt1/4 tsp pepper8 oz shredded mozzarella cheese1/2 cup Parmesan cheese Preheat oven to 350 F.
Brown the ground beef until no longer pink, drain. Put ziti mixture into a 13×9 baking pan and cover with the remaining 2 cups of spaghetti sauce. Sauce note: I use a homemade sauce which consists simply of 1 14-oz can tomato sauce, 2 6-oz cans of tomato paste, 2 14-oz cans water, 2 tablespoons dried basil and some fresh ground pepper.
Recipe for Creamy Bacon Tomato and Avocado Pasta Salad at Life. Folks today I would like to share with you what is sure to be my go-to pasta salad this summer for all the pot-lucks, BBQs and patio dinners that are sure to come up.
With this recipe I challenge you to forget the box; forget the pre-made stuff at your deli grocer. You aren’t going to want it after you give this a try. Just think, creamy refreshing lemon dill dressing coats perfect pasta, creamy avocados, sweet tomatoes and crispy bacon. It’s like summer in a bowl. I actually got the idea for this salad from one of my favorite sandwiches: Bacon, Lettuce, Tomato and Avocado.
Bacon and Cheddar Macaroni & Cheese. Fettucine Carbonara with Roasted Tomatoes — Our Life In The Kitchen. I’ve been craving Carbonara for a while now but was having a hard time justifying the calories.
The willpower was gone when I thought about throwing in some of the surplus cherry tomatoes from the garden. I also planned to make fresh homemade fettucine but I was too lazy busy to get around to it. Enter Plan B. Go to the store for fresh-ish Buitoni. Strike that. Fettucine, a pound of dry or a couple of boxes of fresh or your own homemade.Pancetta, 3/4 poundYellow or White Onion, 1 mediumGarlic, 5 or 6 clovesEggs, 3Cream, 1 1/2 cupsFreshly Grated Parmesan, 1 cupCoarse Ground Black PepperCherry Tomatoes, 2 dozen or so Put the water for the fettucine up to boil.
Dice the pancetta. Rinse the tomatoes and spread them on a baking pan. Fry up the pancetta in a large saute pan. While the pancetta is cooking and the tomatoes are broiling, slice the onion and chop the garlic. Whisk together the eggs, cream and cheese. By now the pancetta should be getting crispy. Add the pancetta…