Skillet Lasagna...Take 2!

I have posted a skillet lasagna recipe before, but this one is much better! I think this will take the place of my old recipe in our house! The recipe didn't call for any Italian seasoning, so I added my own. So easy and delicious!

Skillet Lasagna

Source: Cook's Country

1 can (28 oz) diced tomatoes

water

1 T olive oil

1 onion, minced

salt

3 garlic cloves, minced

1/8 tsp. red pepper flakes

1 lb. ground beef

10 lasagna noodles, broken into 2" pieces

1 can (8 oz) tomato sauce

1/2 C Parmesan cheese, grated

1 C ricotta cheese

3 T fresh basil, chopped

Pour tomatoes and juice into 1 qt. measuring cup. Add water until it measures 1 qt.

Heat oil in large nonstick skillet over medium heat. Add onion and 1/2 tsp. salt. Cook until onions begin to brown. Stir in garlic and pepper flakes. Cook about 30 seconds. Add ground meat and cook until no longer pink.

Scatter pasta over meat but do not stir. Pour tomatoes with juices and tomato sauce over pasta. (This is where I added the Italian seasoning.) Cover and bring to simmer. Reduce heat to medium low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

Remove from heat. Stir in Parmesan cheese. Season with salt and pepper. Dot with heaping teaspoons full of ricotta. Cover and let stand 5 minutes. Sprinkle with basil and Parmesan cheese.

Baked Ravioli

I have been miserable for days now! Having your wisdom teeth out is no picnic! I finally got some pain relief this afternoon from the Dr. and was feeling up to cooking (and eating). It's nice to eat something besides a bowl of soup and a milkshake! Forget Halloween candy. That was a temptation I couldn't even imagine chewing!


Baked Ravioli
Source: Everyday Food

2 T olive oil
1 onion, chopped
3 garlic cloves, minced (or 6)
Salt and pepper
1/2 tsp. dried thyme or oregano
1 can (28 oz) whole tomatoes
1 can (28 oz) crushed tomatoes
2 lb. Ravioli (I was just shy of 2 lbs)
1 1/2 C shredded mozzarella
1/2 C grated Parmesan

Preheat the oven to 425. Heat the oil over medium heat in a large saucepan. Add the onion and garlic. Salt and pepper to taste. Cook about 5 minutes. Add the tomatoes and the herbs. Bring to a boil, reduce heat, and simmer about 20 minutes.

Meanwhile, cook the ravioli in a large pot of boiling water. Cook until the ravioli floats to the top, then drain.

Mix the sauce and ravioli together and pour into a large baking dish. Top with cheese. Bake for 20-25 minutes. Serve!

Linguine in a Tomato Cream Sauce

This is another restaurant quality meal! Except this one's a little quicker and easier to make than the garlic chicken farfalle. I've made this twice. Once with chicken and once without. And once with fettuccine and another time with linguine. I think we prefer the linguine. I am indifferent about the chicken. I think it gets lost in the meal. Maybe grilled chicken would be better. If you're making this for a crowd I would add the chicken for a little more bulk to fill everyone up with! To make it without the sauteed chicken just half the butter and olive oil in the beginning.

Linguine in a Tomato Cream Sauce

1/4 C butter

1/4 C olive oil

2-3 chicken breasts, boneless, skinless, cut into cubes

1 onion, chopped fine

5 garlic cloves, minced

1 C whipping cream

1 packet Alfredo sauce mix

15 oz can Italian tomatoes, pureed

1/2 tsp salt

1/2 tsp pepper

2 T dried basil

2 T Italian seasoning

1 lb linguine

1/2 C grated Parmesan

*Start water for noodles when you begin making the sauce.

In a large skillet, heat olive oil and butter over medium-high heat. Add chicken, onion, and garlic. Saute until chicken is lightly browned.

Stir in Alfredo packet, whipping cream, tomatoes, salt and pepper. Reduce heat and simmer until sauce thickens. Stir in Italian seasoning and basil. Remove from heat.

In a large bowl, toss pasta and sauce together. Sprinkle with Parmesan cheese. Enjoy!

Parmesan Bow-Tie Skillet

Quick, super easy, and yummy!

Parmesan Bow-Tie Skillet

Source: Food and Family, Holiday 06

6 oz. Farfalle, cooked and drained

1 jar (14 oz) spaghetti sauce

1/2 cup ricotta cheese

1 cup shredded mozzarella

1/4 grated Parmesan

Combine pasta, spaghetti sauce, ricotta, 1/2 cup mozzarella, and 2 T Parmesan in a skillet. Cook on medium heat 10 minutes. Remove from heat.

Sprinkle with the remaining Parmesan and mozzarella. Cover and let stand 5 minutes. Serve!

Skillet Lasagna

This one is added to the rotation...WAIT, I don't have a rotation! In the 2 months we've been married I haven't repeated many meals. I've been trying all new ones. Well, my husband doesn't like this. He wants to eat the good stuff again. He's easy to please. Before we were married he lived off of rice and canned veggies for dinner. I thought he was going to cry when I told him we couldn't eat rice for dinner every night. He's completely content with Kraft Mac and Cheese! YUCK! So, tonight we compromised. I will make 1 new meal every week and the rest will be repeats. We made a list of all the dinner options that we can have and we have quite a list! I'll keep posting though because a lot of them aren't on here. Oh, and the new dinner deal doesn't start until September 1st...I've already bought our groceries for the rest of the month!

Don't judge my picture. Just be glad that there is one and I didn't steal it from some other blog! :) Also, the original recipe calls for dropping dollops of the ricotta on top. In the end we ended up mixing it into the pasta to eat it. So I would just go ahead and do it while cooking.
Skillet Lasagna
Source: ??? I printed this off a while ago and don't know where it came from :(

3 (14.5 oz) cans whole peeled tomatoes
1 (8 oz) can tomato sauce
1 T olive oil
1 med onion, minced
1 tsp Salt
3 medium garlic cloves, minced
1/8 tsp red pepper flakes
1 T dried Basil
1/2 T dried Oregano (I just used Italian Seasoning)
1 lb ground beef
12 lasagna noodles, broken into 1 in pieces
1 cup shredded mozzarella
1/2 cup grated Parmesan (I used shredded Italian blend)
3/4 cup ricotta cheese

Pulse the tomatoes with the juice in a food processor until there are no large pieces.

Heat the oil in a large nonstick skillet (I used a 12", if you have bigger use it) on medium heat. Add the onion and salt. Cook about 5 minutes. Stir in garlic and red pepper, cook about 30 seconds. Add the ground beef and cook until browned.

Scatter the lasagna noodles on top. Mix together tomato sauces, basil, and oregano. Pour into skillet. Mix together. Cover and cook about 20 minutes. Watch that it doesn't stick and stir frequently.

Turn off the heat. Stir in half of mozzarella and Parmesan cheeses. Mix in Ricotta cheese. Sprinkle the remaining cheese on top and cover. Let sit about 5 minutes, until cheese melts. Serve!

Garlic Chicken Farfalle

Oh. My. Gosh. You have to cook this! It was by no means healthy or quick, but it was SO worth every bite! This is restaurant quality. Charlie said, "Are you going to keep making new recipes because I want to eat this again!" I'm linking you to my source for this recipe (who got if from someone else) but I did make adjustments, so I will post how I made it. Seriously, I can not emphasize enough how good this was. I was sad when my belly was full because I wanted to eat more! Luckily, we have leftovers!

I am by no means a food photographer, or any photographer for that matter...but don't let this terrible picture hinder you from making this!

Garlic Chicken Farfalle

Source: Kevin and Amanda

16 oz. Farfalle pasta (I used 12 because that's what I had, but I wish I had 16)

1 c. heavy whipping cream

3-4 chicken breasts, boneless, skinless (I used 2 because it's just us)

3 cloves garlic, chopped

1/2 T pepper

1/2 c butter (one stick)

1 lb bacon, crumbled

1 c shredded Italian blend cheese

1 bottle of mesquite marinade

Cook the chicken breasts with the marinade in a crock pot on low for 6 hours. Take chicken out, don't save marinade, let it cool, and shred the chicken. Set aside.

Boil the pasta. In a saucepan melt butter. On low, add garlic, whipping cream, pepper, cheese, and bacon. Whisk together for 3-4 minutes. In a large bowl, pour the sauce over the pasta. Mix in the chicken. Top with more cheese. Serve!

***To make this a quicker meal, you can substitute the chicken for one of those rotisserie chickens from the store. You can also use bacon bits, but I highly recommend making your own. It adds a great flavor!

Italian Crescent Casserole

This was delicious! And easy/quick!

Italian Crescent Casserole

Source: Taste and Tell

1 lb. lean ground beef
1/4 cup chopped onion
8 oz. tomato sauce (doctored up with Italian seasoning, garlic powder, salt, and pepper)
6 oz. (1 1/2 cups) shredded mozzarella or Monterrey Jack cheese
1/2 cup sour cream
1 (8-oz.) can Crescent Rolls

1/3 cup grated Parmesan cheese
2 tablespoons butter, melted

Heat oven to 375°. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.

Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.

Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture. Unroll dough over cheese mixture.

In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.

Bake at 375° for 18 to 25 minutes or until deep golden brown.