Meaty Baked Pasta

Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
Meaty Baked Pasta
Print Recipe
    Servings Prep Time
    8-10 people 40 minutes
    Cook Time Passive Time
    40 minutes 5 minutes
    Servings Prep Time
    8-10 people 40 minutes
    Cook Time Passive Time
    40 minutes 5 minutes
    Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
    Meaty Baked Pasta
    Print Recipe
      Servings Prep Time
      8-10 people 40 minutes
      Cook Time Passive Time
      40 minutes 5 minutes
      Servings Prep Time
      8-10 people 40 minutes
      Cook Time Passive Time
      40 minutes 5 minutes
      Ingredients
      Servings: people
      Instructions
      1. Heat olive oil in a large pot or dutch oven over medium heat. Add onion and garlic and cook for 2-3 minutes until starting to soften, stirring often.
      2. Add ground beef and Italian sausage. Cook until browned and no longer pink, breaking apart any large chunks and stirring often. Dab out any excess fat with a paper towel.
      3. To the meat add marinara sauce, diced tomatoes, Italian seasoning, salt, pepper and chili flakes.
      4. Bring to a simmer, reduce heat, cover and cook, stirring occasionally for 20- 25 minutes to meld flavours.
      5. While meat sauce is simmering, cook pasta according to package directions using well-salted water. (about 1 tbsp regular salt to 4 litres of water). Drain pasta and set aside.
      6. Preheat oven to 350℉.
      7. In a small bowl stir together ricotta, half of the mozzarella, half of the parmesan, dried basil and a sprinkle of salt and pepper.
      8. Lightly spray a 9"x13" casserole dish with non stick spray. Add half the cooked pasta and half of the meat sauce to the casserole dish. Stir to combine. Spread with ricotta cheese mixture.
      9. To the pot with the remaining pasta add remaining meat sauce. Stir to combine and pour over ricotta cheese layer. Top with remaining half of mozzarella and parmesan cheese.
      10. Bake uncovered for 30-40 minutes until bubbly. Broil for 2-3 to blister the cheese. Remove and allow to rest 3-5 minutes prior to serving.

      Mushroom Lasagna


      Mushroom Lasagna
      Print Recipe
        Servings
        4-6 people
        Servings
        4-6 people
        Mushroom Lasagna
        Print Recipe
          Servings
          4-6 people
          Servings
          4-6 people
          Ingredients
          Bechamel Sauce
          Lasagna
          Servings: people
          Instructions
          Bechamel Sauce
          1. In a medium saucepan over medium heat melt butter. Stir in flour and cook for 1 minute stirring often as you don't want it to brown. Add 1 cup of warm milk, whisking constantly until mixture comes to a boil and is smooth. Add another cup of milk, whisking until mixture again reaches a boil. Stir in remaining milk and whisk until smooth. Reduce heat and cook for 5 minutes, whisking often. Remove from heat and stir in both cheeses, sage, salt and pepper. Stir until cheese has melted and mixture is smooth. Cover with plastic wrap directly on surface of sauce and set aside until ready with remainder of dish or you can refrigerate and use later.
          Lasagna
          1. Rehydrate wild mushrooms as per package directions. Allow to cool slightly and coarsely chop. Heat a large skillet over medium heat and add olive oil. Sauté onion for 2-3 minutes until soft. Add garlic and continue to cook for 1 minute. Add both wild and cremini mushrooms and cook until soft and most of the liquid has evaporated. Stir in Worcestershire sauce and cook for 2-3 minutes until mixture is dry again. Remove from heat and allow to cool slightly before proceeding.
          2. In a medium size bowl, stir together ricotta cheese, parmesan cheese, egg, fresh sage, salt and pepper. When mushroom mixture has cooled, stir into cheese mixture. Set aside.
          3. Preheat oven to 350℉. Spray an approximate 11"x7" shallow casserole or lasagna pan with non stick spray. If béchamel was chilled, warm over low heat before proceeding. Spread 1/2 cup sauce evenly over the bottom of prepared pan. Top with lasagna sheets. Spread 1/3 of mushroom mixture evenly over lasagna sheet. Ladle 1/2 cup sauce over layer and sprinkle with a 2-3 tbsp of mozzarella cheese. Repeat layer two more times, pasta, 1/3 mushroom mixture, 1/2 cup sauce, sprinkle of cheese. Top with last layer of lasagna noodles and 1/2 cup sauce, and remainder of mozzarella cheese. Cover with foil and bake 45-60 minutes or an instant read thermometer reads 170℉. Remove foil and broil for 2-3 minutes until cheese is melty and golden. Remove from oven and allow to rest for 10-15 minutes before cutting and serving.
          Recipe Notes

          8 dried lasagna noodles, cooked al'dente will also work in place of fresh lasagna sheets.

          Lemon Poppy Seed Loaf

          Lemon Poppy Seed Loaf
          Print Recipe
          A tender and moist lemon loaf great for any occasion.
            Servings
            1 loaf
            Servings
            1 loaf
            Lemon Poppy Seed Loaf
            Print Recipe
            A tender and moist lemon loaf great for any occasion.
              Servings
              1 loaf
              Servings
              1 loaf
              Ingredients
              Servings: loaf
              Instructions
              1. Preheat oven to 350℉. Butter a 9x5x3" loaf pan and set aside. In a medium bowl stir together flour, sugar, baking powder, poppy seeds and salt and set aside.
              2. In a stand mixer with a paddle attachment beat butter and sugar until soft and well creamed, about 2 minutes. Add ricotta cheese and beat for an additional minute. Add eggs one at a time, beating to incorporate after each egg. Add lemon juice, lemon zest and vanilla and mix until combined. Add flour mixture all at once and mix until just incorporated.
              3. Pour batter into greased pan and bake for approximately 60 minutes or until a toothpick inserted comes out clean. Allow to cool on wire rack before removing from pan.
              Recipe Notes

              Recipe Source:  Adapted from, Alexandra Cooks Lemon Ricotta Pound Cake