Layered Pasta Bake Food

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.

LAYERED CASSEROLE

Steps:

• Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In a large pot of boiling salted water cook pasta until al dente. Drain well.
• In a greased 13x9 inch casserole dish layer the cooked and drained pasta noodles on the bottom.
• In a medium size bowl combine the sour cream, cream cheese, shredded Cheddar cheese, and chopped green onions. Spread mixture over cooked pasta in baking dish.
• In a small bowl combine the sugar, tomato sauce, and cooked ground beef. Layer this on top of the sour cream mixture in the baking dish. Sprinkle with additional shredded Cheddar cheese, if desired.
• Refrigerate casserole overnight. Remove from refrigerator one hour before baking.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Allow to stand 10 to 15 minutes before serving.
• If freezing casserole, allow to come to room temperature for one hour before baking.

LAYERED MACARONI CASSEROLE

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese., In a 13x9-in. baking dish coated with cooking spray, layer 1 cup meat sauce, a third of the macaroni mixture and a third of the cheddar cheese. Repeat layers twice. Top with remaining meat sauce. , Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325° for 40-45 minutes. Let stand for 10 minutes before serving.

LAYERED ITALIAN CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain. Add the tomato sauce, parsley and oregano; heat through. , In a large bowl, combine the cottage cheese, 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Drain the spaghetti., Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with half of the spaghetti, cheese mixture and remaining meat sauce. Repeat layers (dish will be full). , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.

LAYERED PASTA BAKE

Steps:

• Heat oven to 350°F.
• Cook pasta as directed on package, omitting salt. Meanwhile, mix cream cheese spread, milk, 3/4 cup mozzarella and 2 Tbsp. Parmesan in medium bowl.
• Brown meat and onions in large skillet on medium-high heat; drain. Stir in pasta sauce and oregano. Drain pasta; stir into meat mixture. Spoon 1/3 meat sauce onto bottom of 8-inch square baking dish; top with half the cheese mixture. Repeat layers. Top with remaining meat mixture. Sprinkle with remaining mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
• Bake 45 min. or until heated through, removing foil after 30 min. Let stand 5 min. before serving.

LAYERED EGG NOODLE BAKE

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• In a large skillet over medium heat oil. Add sliced mushrooms, green bell pepper, onion, and saute for 5 minutes. Stir in ground beef and brown; drain excess grease. Add tomatoes, tomato paste, parsley, Italian seasoning, dried oregano, cayenne pepper, salt, ground black pepper and sugar. Cover and simmer for 30 minutes. Stir occasionally.
• In a small bowl combine cream cheese, sour cream, finely chopped green onion, and 1/4 cup of the Parmesan cheese.
• To assemble, in a greased 2 quart casserole dish layer egg noodles. Spread tomato mixture over noodles, followed by the cream cheese mixture. Sprinkle with remaining grated Parmesan cheese and paprika.
• Bake in a preheated 325 degree F(165 degree C) oven for 45 minutes.

LAYERED PASTA BAKE

Steps:

• Cook pasta in boiling salted water according to package directions; drain.
• Toss pasta with oil; spoon into a lightly greased 13x9 inch baking dish; set aside.
• In a skillet over med-high heat, cook the beef, onion, and garlic for 5-6 minutes or until beef is browned, stirring to crumble beef; drain and return to skillet.
• Add wine, spaghetti sauce, and next 3 ingredients to skillet; bring to a boil.
• Decrease heat and simmer 10 minutes; stir in ¼ teaspoon pepper.
• In a bowl, combine cottage cheese, ½ cup parmesan cheese, ½ cup mozzarella cheese, remaining ¼ teaspoon pepper, and eggs; spoon mixture over the pasta.
• Spread beef mixture over the top.
• Sprinkle with remaining ½ cup parmesan and ½ cup mozzarella; top with bread crumbs.
• Bake, uncovered, at 350° for 30 minutes or until bubbly.