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I have made this recipe so many times! My friend, Ashley, gave this recipe to me years ago. I have played around with it a bit but she would still recognize it as her favorite pasta dish.
Ashley's Baked Pasta
Ashley's Baked Pasta
1 lb. lean ground beef (I use ground turkey)
½ onion diced
½ onion diced
2-3 garlic cloves, minced
pepper and oregano to taste (I also add crushed red pepper flakes & kosher salt to the turkey)
pepper and oregano to taste (I also add crushed red pepper flakes & kosher salt to the turkey)
1 large jar favorite spaghetti sauce
1 packet of sliced provolone cheese—you need 8 thick slices
1-2 cups shredded mozzarella
1 pint light sour cream
10 Tablespoons parmesan cheese
1 box penne pasta
Cook pasta according to directions
Brown meat and onion together—add spices—after meat is cooked add spaghetti sauce.
In deep large pan (lasagna pan is perfect) layer as follows:
½ cooked pasta
½ cooked meat sauce
½ sour cream
½ provolone cheese
½ mozzarella cheese
½ parmesan cheese
Then start over layering the remaining ingredients. Cook for 40 minutes covered at 375 degrees—remove cover and cook for another 20 minutes.
1 packet of sliced provolone cheese—you need 8 thick slices
1-2 cups shredded mozzarella
1 pint light sour cream
10 Tablespoons parmesan cheese
1 box penne pasta
Cook pasta according to directions
Brown meat and onion together—add spices—after meat is cooked add spaghetti sauce.
In deep large pan (lasagna pan is perfect) layer as follows:
½ cooked pasta
½ cooked meat sauce
½ sour cream
½ provolone cheese
½ mozzarella cheese
½ parmesan cheese
Then start over layering the remaining ingredients. Cook for 40 minutes covered at 375 degrees—remove cover and cook for another 20 minutes.
(The above picture shows olives--I added sliced black olives and it was great.)
I think even I could make this! I think I had it once long ago at John & Ashley's house. Random question, Kim: Do you ever cook outside on the grill/barbecue? If so, any creative recommendations?
ReplyDeleteYes, I do grill--usually in the Spring and early Summer. There is a grilled pork tenderloin recipe I love with a cascabel chile honey glaze--it is a family favorite--from Vincent's cookbook. I will email it to you.
ReplyDeleteI also like to grill chicken thighs with the bone in--brushed with Island Teriyaki sauce by Soy Vay. Serve it hot on fresh spinach so the spinach wilts--yum!