These recipes were contributed by Michelle Frank, a Weatherford resident, and originally appeared in the WeatherfordNOW April 2015 issue.
Lasagna
- 1 lb. Italian sausage, ground beef or ground turkey
- 1 36-oz. jar of spaghetti sauce
- 1 cup water
- 2 eggs
- 16-oz. ricotta cheese
- 16-oz. lasagna noodles
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- Italian seasoning (optional)
- Brown and crumble meat; drain. In a bowl, mix spaghetti sauce with water. In separate bowl, beat eggs; mix in ricotta.
- In a 9×13-inch pan, pour a layer of spaghetti sauce mixture; add layer of uncooked lasagna noodles. Spread ricotta mixture on noodles. Add layer of meat and cheeses; repeat, topping with layer of noodles, more sauce and cheese.
- Sprinkle Italian seasoning on top. Cover tightly with foil; put pan on cookie sheet. Bake at 375 F for 1 hour; remove foil and bake for an additional 10-20 minutes or until cheese turns golden brown.
Chicken Parmesan
- 1 lb. chicken breast or tenders
- 1/3 cup Italian breadcrumbs
- 1/3 cup Parmesan cheese, shredded
- 1-2 Tbsp. olive oil
- Salt and pepper, to taste
- 24-oz. spaghetti sauce
- 3/4 cup mozzarella cheese
- Spaghetti noodles, cooked
- Pound chicken breast to 1/2-inch thickness and cut into smaller pieces. In bowl, combine breadcrumbs and Parmesan cheese; coat chicken with mixture.
- Heat olive oil in large skillet on medium-high. Lightly brown each side of chicken. Salt and pepper chicken while in pan; turn heat to low. When chicken is cooked thoroughly, spoon about 1/2 cup of spaghetti sauce on top of chicken; top with mozzarella cheese. Turn heat off and place lid tightly on skillet to melt cheese. Serve with spaghetti noodles and sauce.
Shrimp and Mushroom Pasta
- 1-2 Tbsp. olive oil
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 8-oz. fresh mushrooms, rinsed and sliced
- 1/2 cup half-and-half
- 1 cup Parmesan cheese, grated
- 12-oz. shrimp, peeled, detailed and deveined
- Salt and pepper, to taste
- Garlic powder, to taste
- 10-12 oz. bowtie pasta
- Heat oil in skillet on medium-high; add onions and reduce to low heat. When onions soften, add garlic and mushrooms. Cook until mushrooms and onions are tender.
- Turn heat to medium-high; stir in half-and-half and bring to boil.
- Turn heat to low; add Parmesan and stir until cheese is melted. Add shrimp and seasonings; cover and turn off heat.
- Cook bowtie pasta according to directions. If sauce is too thick, add a little pasta water to achieve desired consistency. Add pasta to sauce and enjoy.
Spaghetti and Meatballs
- 1-2 Tbsp. olive oil
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 1 lb. ground beef or turkey
- 2 Tbsp. Worcestershire sauce
- 1 14.5-oz. can diced tomatoes
- 1 14.5-oz. can tomato sauce
- 14.5-oz. water
- Spaghetti noodles, cooked
- Heat oil in a skillet on medium-high heat. Add onions; reduce heat to low. Soften onions; add garlic.
- Roll ground beef or turkey into small meatballs; add to onions and garlic. Place lid on skillet and allow meat to cook about 5 minutes, turning once. Add next 4 ingredients. Bring to rolling boil. Place lid on skillet; simmer for 20-30 minutes, until sauce reaches desired consistency. Serve over noodles.
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