Free Online Recipes

1 pkg. angel hair pasta
1 lg. bottle creamy Italian dressing
1/2 red onion, chopped
1 sm. can chopped olives
1 lg. tomato, chopped
1 sm. stick hard salami, cut into sm. strips
2 c. Mozzarella cheese, cut into very thin strips

DIRECTIONS:

Cook noodles according to directions on package. Drain. While noodles are hot, toss with bottled salad dressing. Toss while noodles cool completely. Add rest of ingredients. Keep refrigerated.

2 tbsp. olive oil
1/2 lb. ground beef
1/2 lb. Italian sausage
3 cloves garlic, peeled
1/2 c. half & half
3/4 c. spaghetti sauce
1/2 c. gravy (homemade or canned)
1/4 c. Parmesan cheese
1/4 c. red wine
1 tsp. oregano
1/2 tsp. Italian seasoning
Salt & pepper to taste
3/4 lb. your favorite pasta, small

TOPPING:

1 c. Mozzarella or Swiss cheese, grated

Boil 4 quarts water. Heat a large frying pan and add oil, beef and Italian sausage and garlic. Saute until meat is cooked and brown. Drain excess fat. Add the remaining ingredients. Simmer until mixture while pasta cooks.
Drain pasta and mix it with the meat and sauce mixture. Pour into a 3 quart baking dish, rectangular. Top with grated cheese. Bake uncovered at 350 degrees for 25 minutes. Serves 6.

1 (16 oz.) pkg. ziti pasta
1/2 lb. ground beef
1 (32 oz.) jar prepared spaghetti sauce (or homemade)
1 (8 oz.) pkg. Mozzarella cheese
1/2 c. milk

DIRECTIONS:-

Preheat oven to 350 degrees. Cook pasta according to package instructions. Cook beef in skillet (or cook in glass or plastic dish in microwave oven). Drain well. Stir in sauce, mix well and bring to boil. Remove from heat. Grate cheese. when pasta is done, drain and toss with milk. Ladle thin layer of tomato sauce into 2 quart casserole, then a layer of pasta. Sprinkle with some cheese and pour on more sauce. Add another layer of pasta, then cheese and more sauce. Continue until dish is full. End with layer of sauce.
Bake, covered for 45 minutes. Remove cover and bake for 10 minutes more, until bubbly. Casserole may be made in 2 (1 quart) dishes. It may be frozen for up to 2 months. To defrost in microwave, use lowest setting and keep breaking up pasta and stirring casserole.

2 c. elbow pasta
3 eggs, beaten
1/3 c. finely chopped onion
1/2 tsp. oregano
1 c. (8 oz.) shredded Cheddar cheese
1 c. (8 oz.) shredded Mozzarella cheese
1 sm. jar of pizza or spaghetti sauce
Optional toppings - sausage, pepperoni, etc.

DIRECTIONS:-

1. Cook pasta until firm. Drain well and place in large bowl.
2. Add eggs, Cheddar cheese, onions and oregano. Mix well.

3. Spread mixture evenly over well-greased pizza pan.

4. Bake at 375 degrees for about 20 minutes or until golden brown.

5. Remove from oven and top evenly with sauce and Mozzarella cheese.

6. Put other toppings if desired.

7. Put pizza back in 375 degree oven and bake for about 10-12 minutes until cheese is bubbly. Makes 6-8 servings.

1 tbsp. toasted wheat germ
1 tbsp. butter
3 oz. spaghetti, cooked and drained
2 eggs
1/4 c. Parmesan cheese
1 (10 oz.) pkg. frozen, chopped spinach, thawed and well drained
3/4 c. cream-style cottage cheese
1 (8 oz.) can pizza sauce
1/2 c. finely shredded carrot
1 (2 1/2 oz.) jar mushroom stems and pieces, drained and chopped
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
Dash of garlic powder
1/2 c. Kraft shredded Mozzarella cheese.

DIRECTIONS:

Grease 3/4 quart baking/warming dish. Sprinkle with wheat germ; set aside.
In small mixing bowl stir butter into hot spaghetti. Beat one of the eggs and add to spaghetti with half of the Parmesan cheese and 1/8 teaspoon salt. Mix well. Form spaghetti mixture into a crust in prepared baking dish.

Using paper toweling, squeeze excess liquid from drained spinach; spread the spinach over pasta crust. Drain the cottage cheese. In 3-cup bowl beat remaining egg; add the drained cottage cheese and remaining Parmesan cheese. Spoon cottage cheese mixture over the spinach layer.

In 20 ounce bowl combine pizza sauce, shredded carrot, chopped mushrooms, basil, oregano, and garlic powder. Spoon pizza sauce mixture over cottage cheese layer.

To bake: Bake, uncovered in a 350 degree oven for 30 to 35 minutes or until pie is heated through. Top with Mozzarella cheese. Let stand for 10 minutes before serving. Makes 4 servings.

To micro-cook: Micro-cook, uncovered, on 50% power (medium) for 18 to 22 minutes or until heated through, giving the pan a quarter turn every 5 minutes. Top with Mozzarella cheese. Let stand for 10 minutes before serving. Makes 4 servings.

1 (14 oz.) jar pizza sauce
1 (5.5 oz.) can spicy hot V-8 juice
1/4 c. Parmesan cheese
1 tsp. oregano
1 tsp. minced garlic
8 oz. pasta, cooked (I prefer macaroni)
1 lb. browned mild sausage
2 oz. thin sliced pepperoni
2 1/2 oz. jar drained sliced mushrooms
6 oz. shredded Mozzarella cheese

DIRECTIONS:-

Mix first 5 ingredients together. Add pasta, sausage, pepperoni and mushrooms. Pour into a 13×9 inch baking dish. Top with Mozzarella cheese. Bake at 350 degrees for 30 minutes or until heated through. Makes 4-6 servings. This freezes well to serve later.
For microwave heating, add the cheese after heating on High for 10 minutes. Heat for another 2 minutes

qts. water
1/2 tsp. salt
1 tbsp. oil
4 1/2 c. wide noodles
1 lb. ground beef
3 or 4 (8 oz.) cans tomato sauce
1 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. basil
4 oz. can mushrooms, drained
2 c. sliced black olives
1 pkg. Mozzarella cheese

DIRECTIONS:-

Heat oven to 350 degrees. Boil water with salt and oil. Add noodles, cook according to package instructions. Drain and rinse under hot water.
In skillet brown hamburger, drain fat, stir in tomato sauce, garlic, oregano and basil. Add mushrooms.

Spread noodles in 11″x7″ pan. Pour sauce mixture over noodles and spread evenly. Bake at 350 degrees for 15 minutes.

Sprinkle 1 package grated Mozzarella cheese over top, sprinkle with the sliced black olives. Bake 10 minutes longer.