Mama Mia Pasta Casserole Food

MAMA MIA PASTA CASSEROLE

Steps:

• 1. In a large sauce pan brown ground beef, sausage, basil, parsley, garlic, salt, pepper and onions until light brown.
• 2. Add cans of diced tomatoes, 2 cans of tomato paste and 1 cup of water. Bring to a boil and lower to a simmer. Cook on low heat for 20 minutes, stirring often.
• 3. In a separate pot bring elbow macaroni to a boil and cook on medium high heat until done, about 8 minutes. Drain and set aside.
• 4. In a large casserole baking dish layer meat sauce, grated cheese and noodles. Repeat ending with sauce and topping with Mozzarella cheese.
• 5. Bake in a preheated oven at 350 degrees until cheese is melted, about 20 minutes.

MAMA'S PIZZA CASSEROLE

Steps:

• Brown the meat and drain the grease.
• Boil Noodles until soft. Drain the water.
• Preheat oven to 350 degrees F.
• In a 9x13-inch casserole dish, start layering by first spreading half of the noodles on the bottom.
• Second layer half the cheese over the noodles. Then half the pasta sauce, meat, and the rest of the noodles.
• Next layer the rest of the sauce and then the rest of the cheese.
• Lastly, top with pepperonis.
• Cover with foil and bake for 30 minutes. After 30 minutes remove foil and bake for another 15 minutes.
• Once it is done baking, take it out and let if sit for 10 to 15 minutes. Enjoy.

MAMA MIA'S MACARONI SALAD

Steps:

• Boil and drain pasta- set aside to cool to room temperature.
• Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese.
• Mix the sauce with the pasta.
• Add in the chopped bell pepper, onion, and cheddar cheese.
• Refrigerate and enjoy!

MAMMA MIA! FRESH ITALIAN LASAGNE!

Steps:

• PREP vegetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium chopped onion, 8 ounces thinly sliced fresh mushrooms, 2/3 cup minced fresh basil leaves (reserving 1 tablespoon to refresh flavor later), 2-3 tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley, 2 tablespoons minced fresh oregano leaves, and 1 teaspoon minced fresh rosemary leaves); SAUTE in a large saucepan or pot in 1 tablespoon olive oil, between medium-low and medium heat until softened, about 7 minutes.
• BRING 4 quarts unsalted water to boiling; CAREFULLY lower Roma tomatoes needed for recipe on a large spoon into boiling water; BLANCH until skins start to crack; REMOVE tomatoes and place into a colander; RINSE tomatoes under running cold water to remove skins; PUREE enough tomatoes to yield 3 1/4 cups; DICE remaining tomatoes to yield 3 1/4 cups; ADD both pureed and diced tomatoes to the saute mixture, along with 1/4 cup olive oil, 2-3 teaspoons ground fennel, 1/4 cup dry red wine, 2 teaspoons fine sea salt (if using fresh tomatoes), 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fresh ground black pepper and 1/4 teaspoon red pepper flakes; STIR in enough sugar or light corn syrup into SAUCE to balance acidity; RAISE HEAT to HIGH, stirring constantly until mixture begins to boil; REDUCE heat to MEDIUM-LOW, then SIMMER the sauce uncovered for 1 hour or slightly longer, stirring occasionally; REMOVE the SAUCE from heat; STIR in 1/4 cup freshly grated parmesan cheese and 1 tablespoon finely minced fresh basil leaves (to refresh flavor); SEASON to taste with fine sea salt if necessary.
• IF PREPARING FRESH LASAGNE PASTA: While sauce is simmering: BEAT 3 eggs with 1 tablespoon olive oil gently in a medium bowl using a fork; into the large bowl of food processor MEASURE 1 cup semolina flour, 1/2 cup all-purpose flour and 3/8 teaspoon fine sea salt; PROCESS in food processor at least 30 seconds; with processor still running, very slowly POUR beaten eggs into feeder tube until all of the beaten eggs have been added; continue to PROCESS until dough becomes very thick and consistently blended (or when it forms a ball); REMOVE ball of dough from processor; WRAP dough tightly with plastic wrap; LET dough to rest at room temperature for 30 minutes. PLACE dough on a smooth clean surface dusted with semolina flour; ROLL out dough to 1/4 inch thick, SPRINKLE with semolina flour and repeat process until dough has a smooth, soft texture and with a balanced moisture level (not overly moist or dry); ROLL dough using a pasta machine (recommended), or a rolling pin to a 1/8 inch thickness, dusting very lightly with semolina flour if necessary, to prevent sticking; cut noodle dough into 2-3 inch width strips, with a 12" length; pasta does not need to be boiled first.
• IF USING PACKAGED LASAGNE PASTA: MEASURE exactly 4 quarts of water (16 cups) into a large pot of water; BRING water to a full rolling boil; ADD 4 teasppoons kosher salt, then quickly but carefully add 9-12 pasta strips; COOK pasta until just tender (al dente), about 7 to 8 minutes; DRAIN lasagne noodles immediately in a large colander; REMOVE pasta individually using tongs and HANG pasta in (and over), the edges of the large pot and the colander to STRAIGHTEN, so that none of the noodles are touching; ALLOW to cool slightly.
• PREPARE the PASTA BASTE by mixing 2 tablespoons olive oil with 1-2 cloves freshly pressed garlic (using a garlic press or mincing finely); BASTE lasagne noodles evenly on both sides in a 13 x 9 baking dish; REMOVE noodles and place aside.
• WHIP the following ingredients of the FRESH SPINACH AND CHEESE FILLING in a large bowl, using an electric mixer: 3 cups whole milk ricotta cheese (Precious brand), 1 large egg, 2/3 cup freshly grated parmesan cheese, 1/4 cup cream, 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon fine sea salt, 1/4 teaspoon freshly ground white pepper, and 1 small clove fresh mashed garlic (use a garlic press); FOLD in 1 cup finely chopped fresh spinach leaves and 2 tablespoons minced fresh basil leaves (stems removed), until mixture is thoroughly blended.
• LADLE a thin layer of the FRESH ITALIAN SAUCE into the bottom of a deep-dish lasagne pan (or minimize recipe into a 13 x 9 baking dish; SPRINKLE 1 tablespoon of the freshly grated parmesan cheese over the sauce; ARRANGE a row of FRESH LASAGNE PASTA lengthwise over the cheese-sprinkled sauce (depending on pasta size, you may trim pasta with kitchen scissors to fit into baking dish if necessary); SPREAD 1/2 (HALF) of the FRESH SPINACH AND CHEESE FILLING over the pasta, leaving a 3/4 inch space around edges; SPRINKLE 1/3 of the mozzarella cheese over the filling; LADLE 1/3 of the SAUCE over the mozzarella, followed with 1 tablespoon freshly grated parmesan cheese.
• REPEAT layers in this order: (1) PASTA (2) the remaining FILLING (3) MOZZARELLA cheese (4) SAUCE (5) PARMESAN (6) remaining PASTA (7) remaining SAUCE (8) remaining MOZZARELLA; COVER with aluminum foil or casserole lid.
• BAKE covered in preheated 350 F degree oven for 30 minutes, then carefully slide out oven tray from oven using oven mitts; REMOVE the cover from dish carefully; then SPRINKLE the GARNISH (1 tablespoon freshly grated parmesan cheese, 2 teaspoons seasoned Italian breadcrumbs and 1 teaspoon finely minced fresh Italian parsley); LEAVE lasagne uncovered; CONTINUE to BAKE lasagne for 15 additional minutes; REMOVE from oven and allow to cool and set for 10 minutes; SLICE (using a serrated knife) and SERVE.
• SERVE and say, "MAMMA MIA!"!

MAMMA'S MAC AND CHEESE

Steps:

• Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
• In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.

MAMMA MIA BURGER CASSEROLE?

Steps:

• 1. Preheat oven to 350 degrees.Coat a 13- x 9-inch baking dish with a cooking spray.Add cubed mozzarella cheese on the baking dish.
• 2. Cook spaghetti with 2 teaspoons italian seasoning according to package directions.Drain well,and place in a prepared baking dish.
• 3. Cook ground beef in a large skillet over medium-high heat,stirring occasionally,5 minutes or until meat is no longer pink.Drain and set aside.Wipe skillet clean.
• 4. Add mushrooms and onions,and cook over medium-high heat,stirring occasionally,4 minutes or until slightly crisp.
• 5. Top spaghetti in baking dish with beef;pour pizza sauce over beef.Arrange mushroom-onion mixture evenly over pizza sauce.Sprinkle evenly with cheeses.Arrange mini pepperoni evenly over cheese.Cover with aluminum foil.
• 6. Bake at 350 for 30 minutes;remove foil,and bake 10 more minutes or until cheese is melted and just begins to brown.

MAMA MIA

Steps:

• In a cocktail mixer full of ice, combine amaretto, Southern Comfort and sweetened lime juice. Shake vigorously and strain into glasses.