stuffed shells
1 container ( 15 oz. ) breakstone's natural ricotta cheese
2 cups ( 8 oz. ) kraft shredded mozzarella, i use finely shredded
3/4 cup ( 3 oz. ) kraft 100% grated parmesan cheese
1/4 cup parsley
pinch of black pepper
pinch of soul food seasoning salt
pinch of season all season salt
2 eggs beaten
3 cups ( 30 oz. ) spaghetti sauce, i use ragu traditionally
1/2 pkg. ( 6 oz. ) large shells, cooked, drained, rinsed
1 lb. ground beef
1. cook ground beef until done, drain. mix ricotta cheese, 1 cup of the mozzarella cheese, 1/2 cup of the parmesan cheese, parsley, black pepper, season salt, soul food season salt, cooked ground beef, and eggs.
2. place 1 cup of the spaghetti sauce in bottom of 13x9- inch baking dish. spoon ricotta cheese mixture into shells; place in baking dish. pour remaining 2 cups spaghetti sauce over shells. sprinkle with remaining 1 cup mozzarella and 1/4 cup parmesan cheese. if your family is like mine and love cheese you can alwayz add more cheese, we think itz better that way.
3. bake at 375*f for 30 minutes.
makes 8 servings.
macaroni pie
1/6 pkg ( 8 oz. ) creamette elbow macaroni, uncooked
1 lb. lean ground beef
1 medium onion, chopped
1/2 teaspoon season all seasoned salt
pinch of soul food seasoning salt
pinch of black pepper
1 ( 14 oz. ) jar pasta sauce, i use ragu
1/4 cup margarine or butter
1/4 cup all-purpose flour
2 cups milk
2 eggs
1 cup grated parmesan cheese
1 cup italian-flavored bread crumbs
cook pasta according to package directions. preheat oven to 375*f. in large skillet, cook ground beef, onion, black pepper, seasoned salt, and soul food seasoned salt until beef is browned; drain. stir in pasta sauce; simmer 10 minutes to thicken slightly. in large saucepan, melt margarine or butter. stir in flour. gradually add milk, stirring constantly until mixture thickens. remove from heat. in small bowl, beat eggs with fork. stir in half of the white sauce, blend well. return egg mixture to white sauce in pan. heat 1 minute, stirring constantly. remove from heat; stir in cheese and pasta. lightly grease a 9-inch pie plate and sprinkle evenly with 1/2 cup bread crumbs. spread 2/3 of the pasta mixture evenly over the bottom and up the sides of the prepared pie plate. spread meat mixture evenly over pasta. spread remaining pasta mixture evenly over meat; sprinkle with remaining bread crumbs. bake 30 minutes or until lightly browned on top. cut into wedges and serve.
makes 4-6 servings.
macaroni and cheese
1/3 pkg (16 oz.) creamette elbow macaroni, uncooked
1/2 cup margarine or butter
1/3 cup flour
2 teaspoons dry mustard
2 teaspoons seasoned salt
2 teaspoons soul food seasoned salt
2 teaspoons of black pepper
5 cups milk
4 cups ( 1lb. ) shredded sharp cheddar cheese, i use finely shredded
cook pasta according to pkg. directions. preheat oven to 375* f. in large saucepan, over medium heat, melt margarine; stir in flour, mustard, black pepper, seasoned salt, soul food seasoned salt. gradually stir in milk. cook and stir until mixture thickens slightly and bubbles. remove from heat. add 2 cups cheese; stir until melted. in large bowl, combine sauce with pasta. spoon into a greased 13x9-inch baking dish. top with remaining 2 cups of cheese. bake 40 minutes or until hot and bubbly. let stand for 10 minutes before serving.
for quicker cooking try microwave*... cook pasta according to pkg. directions. in 2 qt- glass saucepan with handle. melt margarine or butter loosely covered, on 100% power ( high ) 1 minute. combine remaining sauce ingredients as above. cook on 100% power ( high ) uncovered 14 to 16 minutes, stirring 2 minutes then after each 1-1/2 minutes until thickens and bubbling. proceed as above. * microwave ovens vary in power output and wattage; cooking time times may need to be adjusted.
makes 10-12 servings