Cottage Beef And Pasta Food

MILLION-DOLLAR SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix spaghetti sauce into ground beef.
• Place half the slices of butter into the bottom of a 9x13-inch casserole dish. Spread half the spaghetti into the dish. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Layer remaining spaghetti over creamy mixture. Top with remaining pats of butter.
• Pour ground beef mixture over spaghetti and spread to cover casserole.
• Bake in the preheated oven for 30 minutes. Spread Cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.

BAKED ZITI IV

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
• Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.
• Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

SOUR CREAM BEEF NOODLE CASSEROLE

Steps:

• Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Rinse in cold water to stop the cooking process. Add a splash of olive oil to prevent the noodles from sticking.
• Meanwhile, brown the ground beef in a skillet, breaking up any clumps. Drain any excess fat.
• Add chopped onion and garlic to the skillet and sauté until fragrant, about 3 minutes.
• Pour in tomato sauce and diced tomatoes. Season with Worcestershire sauce, smoked paprika, red pepper flakes and salt and pepper to taste and simmer until sauce has thickened, about 5 minutes.
• In a large mixing bowl, combine sour cream, cottage cheese, Parmesan cheese and cooked egg noodles. Mix well.
• Spoon half the creamy pasta mixture into a 9×13 casserole dish.
• Top with half the beef mixture and half the cheddar cheese.
• Repeat with one more pasta - beef - cheddar layer each. Finish with a cheddar cheese layer on top.
• Bake uncovered at 350°F for 25-30 minutes or until cheese has melted.
• Top with optional parsley and dish and serve hot.
• Enjoy!

ROAST BEEF COTTAGE PIE

Steps:

• Preheat oven to 375* F.
• Press about 2/3 of the potates into the bottom and up the sides of a 2 1/2-3 qt baking dish. Set aside remaining potates.
• Prepare gravy according to package directions; set aside.
• Meanwhile, heat olive oil in a large skillet and saute onion and granulated garlic until onion is tender and just beginning to turn golden.
• Add frozen vegetables and saute until just warmed, about 5-6 minutes. Add beef and saute 2-3 minutes longer. Add gravy, mix together well, and heat until bubbling.
• Pour beef mixture into potato shell. Carefully spread remaining potatoes over the top (if very full, you can place the baking dish on a cookie sheet to catch drips if it bubbles over).
• Bake at 375* F for 25-30 minutes or until top is turning golden and filling is hot. Serve immediately.

CHEESY LAYERED GROUND BEEF AND PASTA CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a large lasagna dish.
• Cook the pasta until only firm-tender; drain (it does not have to measure exactly 4 cups cooked, careful not to overcook the pasta as it will cook more in the oven) drain and transfer to a bowl, toss with a couple tablespoons oil to prevent sticking; set aside.
• In a skillet, cook ground beef, onion, jalapenos (if using) mushrooms and minced garlic until meat is brown and cooked stir in 1/2 cup Parmesan cheese, tomato sauce salt and pepper, stir until heated through (you can the sauce for up to 45 minutes on low heat).
• Spread 1/2 meat sauce on bottom of pan.
• Spread 1/2 noodles on top of sauce.
• Top noodles with 1 cup mozza cheese.
• Mix 1 cup cottage cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese.
• Spread over mozzeralla cheese.
• Top with remaining tomato sauce, noodles,and remaining mozza cheese.
• Sprinkle with remaining 1/2 cup Parmesan cheese.
• Bake, covered for 20 mins, uncover casserole (at this point you can sprinkle with grated mozzeralla or cheddar cheese if desired).
• Return to oven to bake for another 10-15 mins, or until bubbly.