Wow your family and friends with this delicious and easy stacked pasta pie! Cheesy stacked pasta enrobed with a hearty meat sauce covered in more melty cheese. Serve like a slice of pie!I’m picky when it comes to what kind of sauce I serve with pasta. Having grown up in an Italian family, my grandmother made her famous red sauce, always simmering on the back of the stove. I looked forward to getting a chance to dipping a piece of bread in the sauce to see if it was thick enough to serve for dinner. I have been making her sauce for years….
I love this recipe because it is super easy and there is no need to boil the lasagna noodles before baking them! We had an impromptu cocktail party with friends and I just happened to make this earlier in the day. I served it for dinner and everyone was thrilled. It is so delicious and cheesy and the noodles are perfectly cooked. Try it for your next dinner party! You will love how easy it is!!
One of the greatest jobs of being a food blogger is having the opportunity to review cookbooks. It just so happens that I read cookbooks and blogs everyday and try out new recipes as often as I can. Someday’s they are spot on what I imagine the recipe to look and taste like. I may have to make it again, or twice or thrice, depending on the recipe.
This is an easy dip that you can whip up for the holidays or for game night or for just anytime. The roasted pecans give it a delicious crunch. Sharp White Cheddar Cheese and freshly grated Parmesan Cheese add a zesty bite. Serve with apples, or cucumbers or your favorite crackers. I like it with Trader Joe’s Pita Crisps with Cranberries and Pumpkin Seeds crackers.
This is an easy Cream Cheese based dip that you can put together in under 30 minutes. Serve with fresh fruit or crudite or crackers. Perfect for the holidays.
- 1 cup pecan halves
- 8 ounces cream cheese, at room temperature
- 1/2 cup mayonnaise
- 6 ounces extra-sharp Cheddar cheese, shredded (about 2 cups)
- 4 ounces Parmesan, shredded (about 1/2 cup)
- 1/8 to 1/4 teaspoon cayenne pepper
- Fine salt
- Finley chopped chives, for garnish ( I used French Thyme )
- Sliced apples, pears, celery and/or butter crackers, for dipping
- Preheat the oven to 350 degrees F.
- Spread the pecans out on a rimmed baking sheet, and bake, tossing once, until very golden brown, 8 to 10 minutes.
- Let cool, then very finely chop.
- Process the cream cheese, mayonnaise, Cheddar, Parmesan Cheese and cayenne in a food processor until the mixture is mostly smooth.
- Transfer to a large mixing bowl, stir in the pecans and season with 1/4 teaspoon salt.
- (The dip can be made ahead and refrigerated for up to 1 day.) Spoon the dip into a serving dish, and garnish with chives.
- Serve with sliced apples, pears, celery and/or butter crackers for dipping.
Recipe adapted from the Cooking Channel.
This recipe is included in our Thanksgiving themed Recipe’s: From our Thanksgiving Table to Your’s.
Make sure to check each link for some delicious Thanksgiving recipe ideas!
If you need a quick and delicious appetizer in a pinch, these are perfect! Watch them disappear quickly at your next cocktail party.
These Easy Pesto Cheesy Bites are a wonderful appetizer for an easy summer cocktail party get together. Only 4 ingredients are needed for this delicious zesty app.
Mini Fillo Shells are wonderful, they are already pre- baked.
Grated Mozzarella Cheese, Grated Parmesano Reggiano Cheese, Pesto Sauce, FOR PESTO RECIPE CLICK HERE EASY BASIL PESTO RECIPE or you can use store bought Pesto Sauce.
Fill Phyllo shells with pesto cheese mixture and Bake at 350 degrees for 10 minutes, or until cheese is bubbling.
Allow to set for 5 minutes, then serve.
PESTO CHEESY BITES
2 packages Mini Phyllo Shells
1 cup Mozzarella Cheese, grated
1/2 cup Parmesan Reggiano Cheese, grated
1/2 cup Pesto Sauce ( Store bought or homemade recipe )
Preheat oven to 350 degrees
Mix cheeses and Pesto Sauce together.
Fill Mini Fillo Shells to the top.
Bake Filled Mini Fillo Shells for 10 Minutes.
Makes 30 Pesto Cheesy Bites
I love everything about summer, especially seeing what is growing my vegetable garden. My kale, basil, and tomatoes are explosive. We have had huge thunder showers, so I haven’t had to water much lately. My zucchini and squash blossoms are just coming out.
When my neighbor told me that he has lots of butternut squash blossoms and zucchini blossoms and would I like some, I couldn’t get my sandals on fast enough!
I decided to stuff them with Mozzarella, Parmesan Reggiano and Basil. You can actually stuff blossoms with any kind of cheese that you like, ricotta, goat, gruyere, or with meat or rice. I have had them many ways, all so delicious.
For 7 Blossoms, I grated about 1 cup of Mozzarella Cheese and added about a 1/4 cup of Parmesan Reggiano Cheese, I ripped up freshly picked basil leaves and stuffed the blossoms.
Dip stuffed blossoms in flour, then in egg, then again in flour
Fill skillet pan with about an inch of vegetable oil, carefully place stuffed blossoms in pan on medium high heat, saute until golden brown.
These are a delicious summer treat, a perfect appetizer with a cold glass of Chardonnay!
Stuffed Squash Blossoms
- 12 squash blossoms, stamen removed
- 8 oz mozzarella, grated
- 1/4 cup Parmesan Reggiano, grated
- 3 large basil leaves
- 1 cup flour
- 2 eggs
- Vegetable oil
- 1 tablespoons sea salt plus more for garnishing
- 1/2 tablespoon pepper
Wash squash blossoms. Take the stamen out from inside the blossom. Pat dry. In a small bowl, combine Mozzarella , Parmesan, and basil. Carefully fill the blossoms with the cheese mixture. Twist the top of the blossoms to close off, repeat with remaining blossoms.
Place the flour in a shallow bowl and add the pepper and salt, mix. Beat the eggs in a bowl and place next to the flour. Cover the squash blossoms in flour mixture, then in the egg wash and back in the flour, until very well coated. Repeat with remaining blossoms.
Pour oil into a rimmed frying pan, filling about 2-3 inches. Heat until hot but not smoking, about 350-380 degrees. Carefully fry blossoms in batches, until a nice golden brown color. Serve warm.
Recipe adapted from Epicurean Mom
Once in a great while I will make this per request of my family. I stress the words, once in a great while, but seriously, it is a creamy Italian Heaven. You can use Cream or half and half, I have tried this recipe with both and the results are delicious.
Serve with sauteed mushrooms and my recipe for Easy Pizza Puffs with pesto!
- 1 pound fettuccine
- 1 1/2 cups light or heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- pinch nutmeg
- salt, to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 cup grated Parmesan cheese, plus more for serving
Cook the fettuccine noodles in boiling salted water following package directions.
Meanwhile, in a large sauté pan, bring the cream just to the boiling point. Reduce heat and simmer, stirring constantly, for 4 minutes. Remove from heat.
Drain the fettuccine well and add to the cream in the sauté pan. With the pan over medium heat, toss well and add butter pieces, nutmeg, salt, pepper, and 1 cup of Parmesan cheese.
Toss again while heating through.
- 1 pound fettuccine ( I prefer freshly made pasta if available)
- 1½ cups half-and-half ( or cream )
- 5 tablespoons butter, cut into pieces
- pinch nutmeg
- ¼ teaspoon ground pepper
- ¾ cup grated Parmesan cheese
- Cook fettuccine noodles al dente in boiling salted water.
- Drain and set aside.
- In a large skillet, bring half-and-half just to a boil.
- Reduce heat and simmer, keep stirring for 4 minutes.
- Remove from heat.
- Add fettuccine to half-and-half in skillet.
- Over medium heat, toss well and add butter pieces, nutmeg, pepper, and ¾ cup of the Parmesan cheese.
- Toss again while heating through. add more grated Parmesan cheese.
- Serves 4.
Recipe adapted from About.com Southern Food
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There are two things that I always have ingredients for and that would be for pasta and pizza. I always have a backup of every kind of pasta, like it’s an emergency situation, and I always have onions and garlic and veggies and lucky for us Pepperoni. I also have a boatload of yeast. Yeast that I have won, yeast that I am trying in new baking recipes and yes, Pizza Crust Yeast. Yes there really is such a thing!
To make your pizza dough you will need:
1 package Pizza Crust Yeast
1 3/4-2 1/4 all purpose flour
1 1/2 tsp sugar
3/4 tsp salt
2/3 cups very warm water, 120-130 degrees F
3 Tbsp oil
Preheat Oven to 425 degrees F
Combine 1 cup flour, sugar and salt in a large bowl. Add water and oil, mix together until well blended, about 1 minute. Add gradually 11/2 cup flour until soft dough is formed, will be slightly sticky. Add additional flour if needed to form dough ball. Knead on a floured surface adding additional flour if needed, until smooth and elastic, about 4 minutes. With floured hands press out dough on greased baking pan. Top with your desired ingredients.
For this pizza I chose, sauteed onions and peppers, goat cheese, Pepperoni, Kalamata Olives and Parmesan Cheese.
4 oz goat cheese
4 oz pepperoni
1 small green pepper, chopped and sauteed
1/2 small onion chopped and sauteed
4 oz Pitted Kalamata olives
2 Tbsp Parmesan Cheese
Place ingredients over dough.
Bake on Bottom Oven Rack for 12-15 minutes until cheese is bubbly and crust is golden brown. Makes 8 slices, or squares of pizza.