Kittencals 15 Minute Parmesan Pasta Recipe Genius Kitchen Food

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KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS



Kittencal's Italian Tomato Pasta Sauce and Parmesan Meatballs image

There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207

Provided by Kittencalrecipezazz

Categories     Sauces

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 15

prepared meatballs, recipe (see my Kittencal's Italian Melt-In-Your-Mouth Meatballs)
olive oil (to cover bottom of the pot)
1 large onion, chopped
6 large garlic cloves, finely chopped (or to taste)
1 -2 bay leaf
1 tablespoon dried oregano (rubbed with fingers to release the oils)
1 tablespoon dried basil (rubbed with fingers to release the oils)
1 -2 tablespoon salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1 teaspoon crushed red pepper flakes (optional or to taste)
1 (6 ounce) can tomato paste
1/3-1/2 cup dry red wine (or to taste)
2 (28 ounce) cans crushed tomatoes (can use 3 cans if you plan of freezing some sauce)
2 (28 ounce) cans diced tomatoes, well drained
1 tablespoon sugar (optional and to be added in the last 30 minutes of cooking time)

Steps:

  • Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
  • Drain the diced tomatoes over a strainer.
  • Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
  • Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
  • Add in fresh garlic; cook stirring for 2 minutes.
  • Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
  • Add in the wine; stir well to combine.
  • Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
  • Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
  • Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
  • Skim off any fat that might gather on top of sauce.
  • Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
  • Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
  • Note: if desired, you can bake the meatballs in the oven before adding to the sauce.

Nutrition Facts : Calories 116.3, Fat 0.9, SaturatedFat 0.1, Sodium 1052.2, Carbohydrate 25.1, Fiber 6.2, Sugar 8.3, Protein 5.2

15-MINUTE PARMESAN PASTA



15-Minute Parmesan Pasta image

You can use any type of pasta you would like for this recipe. It can be a main dish or it also makes a nice side dish. Recipe is from Kraft.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

8 ounces pasta, uncooked
1 garlic clove, minced
1/4 cup butter
1/2 cup parmesan cheese, shredded

Steps:

  • Cook pasta as directed on package.
  • Meanwhile, cook and stir garlic in butter in large saucepan on medium heat until tender but not browned.
  • Add drained pasta to saucepan, mix lightly.
  • Sprinkle with cheese; toss to coat.
  • Serve immediately.

Nutrition Facts : Calories 368.2, Fat 15.9, SaturatedFat 9.6, Cholesterol 41.5, Sodium 275.8, Carbohydrate 43.3, Fiber 1.8, Sugar 1.1, Protein 12.4

KITTENCAL'S FAMOUS GREEK SALAD



Kittencal's Famous Greek Salad image

Be prepared for the best Greek salad on the planet! --- plan ahead the dressing needs at least 2 or more hours to blend the flavors, I sometimes add in 1/4 cup Parmesan cheese to the dressing for a more cheesy dressing, all amounts may be adjusted to taste ---- to marinade the salad allow to sit at room temperature before serving, see bottom of instructions --- you will find this and many more of my recipes posted here http://kittencalskitchen.com/2009/04/13/kittens-famous-greek-salad/ ---also see my recipe #359292

Provided by Kittencalrecipezazz

Categories     Greek

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 cup olive oil (can reduce to 3/4 cup)
1 extra large lemon, juice of (can use 2 lemons ( make certain that the lemon is at room temperature before squeezing)
2 -4 teaspoons dried oregano (start with 2 teaspoons)
3 teaspoons fresh minced garlic (about 2 medium cloves)
1 teaspoon dried basil
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1 teaspoon sugar
1/2 teaspoon fresh ground black pepper (or to taste)
1 large romaine lettuce, chopped (or use 2 small)
2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)
1 English cucumber (peeled, seeded and chopped)
1 red onion, cut in slices
1 green bell pepper (seeded and cut into rings or sliced) (optional)
1/2 lb feta cheese, crumbled (or to taste)
1 cup kalamata olive

Steps:

  • For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
  • Season with black pepper.
  • Chill in fridge for a couple of hours before using to blend flavors.
  • Place the salad ingredients in a large bowl.
  • Pour dressing over; toss to combine.
  • If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).

KITTENCAL'S DELICIOUS MEATY PASTA SAUCE



Kittencal's Delicious Meaty Pasta Sauce image

I don't think you will find a better meat sauce than this one! a good tomato sauce needs time to "ripen" so I strongly suggest to make this sauce a few day ahead and refrigerate just warm in a saucepan before using you will see that the flavors strongly intensify after refrigeration time --if you want a creamy sauce just add in 1/4 cup or more of heavy whipping cream the last 30 minutes of cooking time, this may be doubled if desired but keep the ground beef amount at one pound, this also freezes well... you will *love* this!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 20

1/3 cup olive oil (or use enough sauce to coat the bottom of your skillet)
3 teaspoons dried basil
3 teaspoons oregano
1 -2 teaspoon dried chili pepper flakes (or to taste)
1 large bay leaf
1 medium onion, finely chopped
6 garlic cloves, finely chopped tablespoons (or to taste, I like lots of garlic!)
1 (6 ounce) can tomato paste
1 lb lean ground beef
1/2 lb Italian sausage, casings removed
1/2 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 1/2 cups good-quality beef broth
3/4 lb button mushroom (or use a couple cans whole drained mushrooms, but fresh is better!)
1 -2 teaspoon white sugar
1 tablespoon Worcestershire sauce (or to taste)
1 tablespoon salt (or to taste a good tomato sauce needs lots of salt)
1 teaspoon fresh ground black pepper
fresh grated parmesan cheese

Steps:

  • In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
  • Add in garlic and cook for 2 minutes.
  • Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
  • Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
  • Add in the wine and simmer for 2-3 minutes, stirring.
  • Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
  • Season with black pepper.
  • Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.

Nutrition Facts : Calories 496.8, Fat 30.9, SaturatedFat 8.6, Cholesterol 70.7, Sodium 2525.8, Carbohydrate 25.7, Fiber 5.6, Sugar 8.5, Protein 29.3

KITTENCAL'S SPAGHETTI PIE



Kittencal's Spaghetti Pie image

You will need a minimum 2-quart round casserole dish for this or this will also fit into an 11 x 7-inch baking pan this will *not* fit into a regular 9 or 10-inch pie plate --- with this or with any recipe made from scratch preparation time takes a little extra effort, to save some time and to blend the flavors prepare the tomato sauce mixture up to a day in advance and refrigerate until ready to use --- substituting prepared pasta sauce for the tomato sauce will not produce the best results I would strongly recommend using only tomato sauce, this recipe was tested both ways and the tomato sauce version was the best! --- NOTE this also may be made without the cottage cheese filling by placing the sauce directly over the spaghetti top with mozzarella cheese and reducing the baking time only slightly

Provided by Kittencalrecipezazz

Categories     Spaghetti

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 19

8 ounces uncooked thin spaghetti
1/4 cup melted butter
1 teaspoon garlic powder
2 eggs, beaten
3/4 cup grated parmesan cheese, divided
1/2 teaspoon fresh ground black pepper (or to taste)
salt (optional or to taste)
2 cups cream-style cottage cheese
1/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese, divided
1/2 lb ground beef (or use bulk Italian sausage meat or half each)
1 small onion, chopped
1/2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
1 -2 tablespoon fresh minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 (14 ounce) can tomato sauce (another 1/2 cup sauce won't hurt)
1 (10 ounce) can sliced mushrooms, drained
1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)

Steps:

  • Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
  • For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
  • Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
  • Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
  • Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
  • Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
  • Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
  • TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
  • In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
  • Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
  • Top with 1 cup or more of mozzarella cheese.
  • Cover with foil and bake at 350°F for 30 minutes.
  • Uncover and continue to bake 10-15 minutes more or until hot and bubbly.

Nutrition Facts : Calories 460, Fat 24.4, SaturatedFat 13.2, Cholesterol 128.4, Sodium 923.1, Carbohydrate 28.4, Fiber 1.4, Sugar 3.9, Protein 32.1

KITTENCAL'S 15 MINUTE PARMESAN PASTA



Kittencal's 15 Minute Parmesan Pasta image

This takes minutes to throw together, I have made this many times on a busy day it's very good for a quick easy meal --- feel free to add in some cooked chicken, shrimp or your favorite veggie to make it a more complete meal --- I have left the chili flakes as optional if you like some heat add them in with the garlic and adjust to suit your heat level., all amounts may be adjusted to taste.

Provided by Kittencalrecipezazz

Categories     High In...

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 (8 ounce) package cooked pasta (use your choice of pasta)
1 -2 tablespoon minced fresh garlic (or to taste)
1/2 teaspoon crushed red pepper flakes (optional or adjust to heat level)
1/4 cup olive oil (or use 2 tablespoons each butter and olive oil)
1 cup grated parmesan cheese
salt & freshly ground black pepper (lot's of black pepper!)

Steps:

  • Place the cooked pasta in a bowl; keep warm (do not rinse pasta).
  • In a small skillet saute the garlic in olive oil until golden and tender (try not to burn the garlic) then pour the oil with the garlic over the cooked pasta.
  • Season with salt and lots of black pepper.
  • Add in the Parmesan cheese; toss to coat then serve immediately.
  • Delicious!

Nutrition Facts : Calories 302.2, Fat 21.1, SaturatedFat 6.2, Cholesterol 22, Sodium 383, Carbohydrate 17.6, Fiber 2.8, Sugar 0.3, Protein 11.3

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