Noodles Riviera Food

NOODLES RIVIERA

Noodles Riviera image

Make and share this Noodles Riviera recipe from Food.com.

Provided by Likkel

Categories Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs lean ground beef
1 garlic clove, minced
1/2 teaspoon salt
1 pinch pepper
32 ounces spaghetti sauce
1/2 teaspoon thyme
8 ounces wide egg noodles
3 ounces fat free cream cheese
1 cup nonfat sour cream
1 tablespoon parsley, chopped
1/2 cup parmesan cheese, grated

Steps:

Cook and crumble ground beef, then stir in the garlic and allow it to lightly brown. Season beef mixture with salt and pepper. Add the spaghetti sauce and thyme and simmer for 20 to 25 minutes, stirring occasionally.
Cook noodles in boiling, salted water until firm-tender (about 6 minutes), then drain.
Blend cream cheese and sour cream until smooth. Add parsley and half of the Parmesan. Then set aside.
Put half of the noodles in a large, greased casserole (2 1/2 qts). Spread 1/2 of the meat sauce over the top, followed by 2/3rd of the cream cheese mixture.
Cover with the rest of the noodles, then cover the noodles with the rest of the meat sauce. Drop the remain 1/3 creamy sauce in blobs over the top. Sprinkle with the balance of Parmesan.
Place uncovered in a 350 degree oven until bubbly hot and cheese melts (about 25 minutes).

Nutrition Facts : Calories 380.6, Fat 13.7, SaturatedFat 5.6, Cholesterol 90.1, Sodium 652.9, Carbohydrate 34.8, Fiber 2.6, Sugar 8.9, Protein 27.8

NOODLES RIVIERA

Noodles Riviera image

My Mom's recipe for Noodles Riviera. It is like lasagna with sour cream. You can use ground turkey in place of ground beef if you prefer.

Provided by roadhouse

Categories Noodles

Time 1h25m

Yield 9

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 pound extra lean ground beef
½ teaspoon ground dried thyme
1 (1.5 ounce) envelope spaghetti sauce seasoning mix
1 (6 ounce) can tomato paste
3 cups water
salt and black pepper to taste
1 (8 ounce) package egg noodles
1 (3 ounce) package cream cheese, softened
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese
1 (8 ounce) container sour cream
1 cup shredded mozzarella cheese, divided

Steps:

Heat the olive oil in a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease, then stir in the thyme, spaghetti sauce mix, tomato paste, and water; season to taste with salt and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 25 minutes, stirring occasionally.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
While the meat is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
Mix the cream cheese with the parsley and Parmesan cheese in a bowl until the cream cheese is no longer lumpy. Stir in the sour cream and 3/4 of the shredded mozzarella until evenly combined. Pour half of the drained egg noodles into the prepared baking dish, followed by half of the meat sauce. Spread half of the sour cream mixture over the meat sauce. Repeat the layers with the remaining egg noodles, meat sauce, and sour cream mixture. Sprinkle with the remaining mozzarella cheese.
Bake in the preheated oven until the mozzarella cheese is bubbly and golden brown, about 35 minutes.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 26.2 g, Cholesterol 83.7 mg, Fat 16.5 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 8.7 g, Sodium 744.1 mg, Sugar 3 g

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