Upside Down Fettuccine Bake Food

UPSIDE DOWN FETTUCINE BAKE

Steps:

• 1. Cook and drain Fettucine. Meanwhile, brown sausage in an oven-proof skillet (ie, iron skillet)and drain. Add onion and cook until tender. Stir in tomatoes and oregano and bring to a boil. Reduce heat to a simmer and simmer for 20 minutes, stirring occasionally. Turn off stove and stir in Mozzarella and 1/4 cup parmesan.
• 2. Toss the noodles with 1/4 cup parmesan, margarine, EggBeaters, parsley and garlic powder.
• 3. Place fettucine mixture on top of the meat mixture in the skillet. Place in a preheated 350 degree oven for 25 minutes.
• 4. The pasta will look dry when you remove it from the oven but no worries - it is fine. Turn out onto a serving platter so the meat is on top. Cut into 8 wedges with a knife or pizza wheel.
• 5. Serve with a tossed green salad. NOTE: I prefer my sausage to be small so I use my chopper attachment for my blender and break up the meat into very small pieces.

UPSIDE-DOWN FETTUCCINE BAKE

Steps:

• Set oven to 350 degrees.
• In a large oven-proof skillet brown the sausage; drain fat.
• Add in the chopped onion, garlic, oregano and dryed chili flakes (if using); cook until tender.
• Stir in tomatoes, breaking them up with a fork slightly; bring to a boil, then season with salt and pepper.
• Simmer about 30 minutes, stirring occasionally.
• Stir in Mozzarella cheese.
• Sprinkle 1/4 cup Parmesan cheese, or more, if desired over tomato mixture (do not mix in).
• In a bowl mix together, 1/4 cup Parmesan cheese 3 eggs, melted butter, garlic powder, salt and pepper.
• Toss the noodles with the egg/Parmesan mixture.
• Spread the noodle mixture over Parmesan cheese in the skillet.
• Place in a 350 degree oven and bake for 25 minutes.
• Invert (turn over) onto a serving plate.
• Sprinkle with extra Parmesan cheese and chopped parsley.
• Cut into wedges OR squares and serve.
• Note: this recipe may be made with ground beef instread of Italian sausage.

UPSIDE-DOWN FETTUCCINE BAKE

Steps:

• Preheat oven to 350 degrees.
• While oven heats, brown sausage in a 10-inch oven-proof skillet, crumbling sausage as it cooks; drain and discard fat. Add onion to skillet; cook until tender. Stir in tomatoes salt, pepper and oregano; bring to a boil. Simmer 20-25 minutes, stirring occasionally. Stir in mozzarella cheese. Sprinkle 1/4 cup Parmesan cheese over meat mixture; don't mix.
• Meanwhile, cook fettuccine according to package directions; drain.
• Combine remaining 1/4 cup Parmesan cheese, eggs, margarine, parsley and garlic powder. Toss hot noodles with egg mixture. Spread noodle mixture over meat mixture in skillet. Transfer to preheated oven; bake 25 minutes.
• Invert skillet onto serving platter; lift off skillet. Sprinkle top with additional parmesan cheese. Cut into wedges and serve.

CHICKEN & SPINACH FETTUCCINE BAKE

Steps:

• Cook pasta in a pan of boiling, salted water until al dente, and drain.
• Mix the mustards and cream in a small bowl until they are well-combined.
• Thaw and drain spinach, squeeze out moisture and chop coarsely.
• Sauté the onion and garlic in butter over a medium heat until it has just softened but not browned; add chicken; cook, stirring occasionally for about 5 minutes or until it has changed colour and is clearly cooked through.
• Add the mustards and cream mixture and increase the heat so that the mixture just comes to the boil; reduce the heat slightly and stir in the cheese and spinach, mixing until everything is well-combined.
• Season with salt and freshly ground black pepper, to taste.
• Stir in the pasta, and make sure that everything is well-combined.
• Spoon the mixture into a large ovenproof - and if you are planning to freeze the dish also freezer-proof - 10-cup capacity dish.
• Arrange garlic bread slices over the top and cook uncovered in a moderately hot oven (190°C) for about 30 minutes, or until the bread is golden brown.
• Stand for 5 minutes and serve.
• TO FREEZE: Make the recipe to the end of step 8; cool for 15 minutes; cover tightly with plastic wrap; label and date; freeze for up to 2 months.
• TO SERVE: Thaw pasta in its dish in the refrigerator; remove plastic wrap; cover tightly with foil; place on an oven tray; cook in a hot oven (200°C) for about 11/2 hours, or until hot; remove foil; arrange garlic bread slices over the top of the pasta and cook uncovered for a further 15 minutes or until the bread is golden brown; stand for 5 minutes and serve.