Yankee Goulash Ziti Food

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BAKED ZITI



Baked Ziti image

This easy baked pasta dish is the perfect comfort food for any night of the week - and it's super kid-friendly. The sauce doesn't have to simmer for hours on the stovetop, thanks to all the flavor from the onion, garlic and the combination of both fresh and dried herbs. Hang onto some of the pasta water - an Italian grandmother secret - in case you need to thin the sauce out. The hot starchy water can loosen a pasta sauce without making it too watery - plus it is already seasoned. Pulling the pasta from the pot before it's completely cooked helps prevent it from becoming overcooked and mushy in the oven.

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

1 tablespoon canola oil
1 large white onion, diced
2 cloves garlic, lightly crushed with the side of a knife blade, and minced
1 (29 to 32-ounce) can crushed red tomatoes in puree
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves, plus about 6 small sprigs for garnish
1 tablespoon dried Italian seasoning
Salt
1 pound dried ziti pasta
1 cup (about 6 ounces) shredded mozzarella
1 cup (about 6 ounces) shredded Parmesan

Steps:

  • Heat canola oil in a saute pan over medium heat and add onion and garlic. Saute until the onions become translucent. Add tomatoes, parsley, basil, and Italian seasoning. Cover and let simmer about 25 minutes.
  • Preheat oven to 325 degrees F. Bring a pot of water to boiling for the pasta. Add salt and pasta and boil until pasta is al dente - about 10 minutes.
  • Drain pasta well stir into pot of sauce. Transfer to a baking dish and top with cheeses. Bake until cheese is melted.

GROUND BEEF GOULASH



Ground Beef Goulash image

My son loves this recipe and even ask for it for his birthday supper. My own recipe and I call it goulash. Very tasty and rich.

Provided by gbmc3

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb lean ground beef
1/2 green bell pepper (chopped)
1 medium onion (chopped)
2 garlic cloves (chopped)
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons kikomans soya sauce
1 (10 3/4 ounce) can tomato soup
1 (10 3/4 ounce) can water
parmesan cheese
Velveeta cheese
1/2 cup rice or 1/2 cup elbow macaroni

Steps:

  • Brown beef and drain the fat.
  • Add bell pepper, onion and garlic, salt (go lightly) the soya sauce is very salty and pepper to taste.
  • Add tomato soup and water, soya sauce.
  • Put lid on and simmer for 20 minutes.
  • Then add a little more water and rice OR elbow macaroni.
  • Simmer with lid on for 15 minutes,stir.
  • Add parmesan cheese, Velveeta cheese to the top (don't stir).
  • Take off stove and keep lid on until cheese melts.
  • Serve with garlic bread and tossed salad.

TURKEY GOULASH



Turkey Goulash image

A lighter version of the classic goulash. Serve with a salad for a quick and healthful meal.

Provided by Denise Lutinski

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 45m

Yield 8

Number Of Ingredients 7

1 pound lean ground turkey
1 (14 ounce) can stewed, diced tomatoes
3 cloves garlic, minced
1 cup tomato sauce
2 teaspoons white sugar
½ teaspoon dried basil
1 (16 ounce) package bow tie pasta

Steps:

  • In a large skillet over medium heat, cook the turkey until browned.
  • Stir in the stewed tomatoes, garlic, tomato sauce, sugar and basil, and then simmer for about 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, and then drain. Combine the pasta and turkey mixture; toss and serve.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 46.9 g, Cholesterol 44.8 mg, Fat 6.1 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 1.6 g, Sodium 325.2 mg, Sugar 5.9 g

GOULASH SUPREME



Goulash Supreme image

Ground beef and macaroni. I serve with homemade bread.

Provided by Cheryle

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 pound lean ground beef
1 ½ cups macaroni
1 quart stewed tomatoes
2 teaspoons paprika
1 tablespoon chili powder
½ cup chopped onion
1 clove garlic, minced
6 ounces tomato paste

Steps:

  • In large saucepan brown ground chuck, drain.
  • Add tomatoes, onions, garlic, paprika, chili powder, macaroni and tomato paste, if desired. Add water, a tablespoon at a time, if mixture seems too dry. Simmer until macaroni is tender, about 20 minutes.

Nutrition Facts : Calories 564.7 calories, Carbohydrate 56.9 g, Cholesterol 85.1 mg, Fat 25.2 g, Fiber 7 g, Protein 30 g, SaturatedFat 9.7 g, Sodium 993.8 mg, Sugar 16.2 g

YANKEE GOULASH ZITI



Yankee Goulash Ziti image

Sausage & pepperoni added in gives this pasta dish a scrumptious change of pace. Fantastic for pot luck. Throw some shredded mozzarella cheese in, give it a stir and viòla! (Even better if you make it a day before you want to serve it, then just reheat in the oven.)

Provided by -JL-6680

Categories     Manicotti

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

12 -16 ounces ziti pasta or 12 -16 ounces rotelle pasta, cooked
1 (32 ounce) jar spaghetti sauce (any flavor)
1 cooked sausage (can also use links)
2 packages shredded mozzarella cheese
1 tablespoon garlic powder
1/3 cup parmesan cheese (from can is fine)
1/4 lb chopped pepperoni (or about 1-2 cups depending on your taste)
sauteed mushroom (optional)
black beans or chickpeas (optional)

Steps:

  • Cook pasta in a large pot until"al-dente" (still slightly firm) and drain water. (Don't rinse).
  • At the same time pasta is cooking, cook sausage until no longer pink.
  • DO NOT DRAIN SAUSAGE.
  • In the pot which pasta was cooked, pour spaghetti sauce, sausage with drippings, pepperoni, garlic powder, mushrooms & parmesan cheese. Then add still hot pasta & cheese.
  • Stir until all pasta is coated w/sauce. Cheese will melt from the heat of the pasta. Serve...... OR:
  • Pour this into casserole dish & cover with more mozzerella cheese.
  • Bake at 400 degrees for about 20 minutes, or until cheese is melted.
  • Serve with a fresh loaf of bread & salad!
  • ** I also like to throw in either some canned black beans, peas, or chickpeas every now and then just to give it a kick.

Nutrition Facts : Calories 445.4, Fat 13.8, SaturatedFat 4.6, Cholesterol 26.9, Sodium 1191.4, Carbohydrate 62.6, Fiber 2.9, Sugar 15.8, Protein 16.7

GOULASH



Goulash image

Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound ground beef
Kosher salt and freshly ground black pepper
1 teaspoon paprika
2 teaspoons Italian seasoning
1 tablespoon tomato paste
One 15-ounce can diced tomatoes
One 15-ounce can tomato sauce
1 teaspoon Worcestershire sauce
1 cup low-sodium beef broth
8 ounces cavatappi pasta
4 ounces sharp Cheddar, shredded on the large holes of a box grater (about 1 cup), plus more for serving
2 tablespoons chopped fresh parsley, plus more for serving

Steps:

  • Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
  • Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned and no longer pink, about 8 minutes. Add 1 teaspoon salt, a few grinds of pepper, the paprika, and Italian seasoning to the beef and stir to combine. Cook, stirring, until the paprika begins to toast and become fragrant, about 1 minute. Stir the tomato paste into the beef mixture to coat, then cook until the paste thickens and deepens in color, about 2 minutes.
  • Add the diced tomatoes, tomato sauce, Worcestershire and beef broth to the beef mixture and stir, scraping up any browned bits from the bottom of the pot, to combine. Bring the mixture to a boil over medium heat. Reduce the heat to medium low and add the cavatappi. Cook, stirring occasionally, until the pasta is al dente, 8 to 10 minutes.
  • Remove the pot from the heat. Gently stir in the parsley and Cheddar until combined and the cheese starts to melt. Divide the goulash among 6 bowls and top with more shredded Cheddar and chopped parsley.

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