Italian Lasagna (with meat) My FIL absolutely loves my lasagna.
I wish that I could take credit for putting it together, but that would be a lie. many years ago I had followed the recipe on the back of the Creamette lasagna box and was sold. However, each time I wanted to make it, I just looked on the back of the box, always throwing the one away before it. Well one day I was in the grocery store picking up the noodles. I looked on the back of the box (I always bought the groceries I needed from the recipe as well) and it had VEGETABLE lasagna on the back.
WHAT?! So I hoped and prayed that I still had a box in the cabinet. This is the best lasagna recipe ever. :) Italian Lasagna This recipe is now available for download on Kindle or you can get 6 recipes (5 baked pasta recipes and my favorite regular pasta recipe of all time as a bonus) in my new ebook series, Bite Size Ebooks. Italian Lasagna (with meat) Ingredients Instructions Fill a baking pan with hot water and place the uncooked noodles into the water. Creamy Shrimp and Mushroom Pasta.
October 18th, 2008 by katie I love this recipe.
It is so fast and easy yet so filling and rich. It is a company worthy dish on a weeknight time budget. 4-8 oz fettuccine or linguine10 tbsp butter, divided (I know, but I’ve tried it with less and it’s just not the same)8 oz fresh, sliced mushrooms2 garlic cloves, minced3 oz cream cheese, cut into small pieces2 tbsp fresh parsley, chopped1 tbsp fresh basil, chopped (you can use dried herbs if that’s all you have)2/3 cup boiling water (from your noodle pot)1 lb cooked shrimp (feel free to buy frozen-gasp!) Boil and salt a large pot of water and cook your pasta. Serve this with a good crusty loaf of garlic bread and a salad. Sausage Penne in Mustard Cream Sauce. A friend made this for dinner (well, actually her husband did) when I visited their London flat a couple of years ago.
It tasted so good that I asked them for the recipe (which was given verbally and informally) and recreated it myself when I got home. I added some mushrooms (can I say again how much we love mushrooms in this household?) But otherwise the recipe has changed very little. The mustard cream sauce goes really well with the meaty sausages. Pasta shapes such as penne, conchigliette, fusilli or other shapes that hold sauces well will suit this dish. Ingredients (serves 2): Penne pasta (or other pasta shapes), 2 portions 3-4 meaty sausages 1 tbsp olive oil 1 clove garlic, minced 2-3 stalks of spring onions, sliced into 1 inch sections 4-5 mushrooms, thinly sliced 1 1/2 tsp wholegrain mustard 200ml single cream Salt and pepper 15g grated parmesan (optional) Small handful of basil leaves (optional) Method: 1. 3. Penne with Creamy Vodka Tomato Sauce. As you have probably noticed, I am a huge fan of Patricia Wells and her recipes.
I am still dreaming of her cherry almond tart that I baked a few weeks ago. When P and I first lived together in an adorable garden cottage in Kensington, we cooked from Trattoria more than any other source. With Wells' recipes, we christened our newly acquired domestic tools: knives, dishes, and pots and pans. Penne with Vodka Tomato Cream Sauce became a staple item - it is easy to make and comforting to eat. Wells can make even a novice cook feel like a pro. My mom's Bolinas garden is lush with edibles these days. Note: I've found that this dish can be made ahead of time and reheated covered for about 15-20 minutes in a 350 degree oven. INGREDIENTSadapted from Patricia Wells' Trattoria Cookbook Set a large pot of water to boil for the pasta.
Place garlic, olive oil, red pepper flakes, and a generous pinch of salt in an unheated large saute pan. In the meantime cook Penne. Serves 4-6.