Pizza pasta casserole

pizza_pasta_casserole
A casserole is a perfect one dish meal that can be both filling and tasty all at once. The pizza pasta casserole is one such dish. It brings together a perfect blend of ground beef, pasta, cheese, and sauce.

To prepare gather together 2 pounds of ground beef, 1 large onion, chopped, 3 ½ cups of spaghetti sauce, 1 package of spiral pasta, 4 cups of shredded part-skim mozzarella cheese, and 8 ounces of pepperoni.

To make, cook the pasta in a pot of lightly salted water with a few drops of olive oil to prevent sticking; once cooked, drain the pasta.

Next over a medium flame, in a large skillet, cook the beef with in olive oil until the meat is no longer pink. Add the cooked pasta and spaghetti sauce. Transfer the mixture to a 13 inch x 9 inch baking dish and add cheese.

Arrange the pepperoni on top of the casserole and cover and bake at 350 degrees F for about 25 to 30 minutes. You may freeze any leftover unbaked casserole.

When ready, thaw the frozen casserole overnight and bake at 350 degrees for up to 40 minutes.

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Chicken parmesan

chicken_parmesan
Cheese, especially parmesan cheese (read here other news) adds a little touch of flavor to just about every meal. It spices up chicken, beef, or pork.

To make chicken parmesan, you need 4 skinless, boneless chicken breasts, salt, black pepper, 2 eggs, 4 cups bread crumbs, 3/4 cup grated Parmesan cheese, 2 tablespoons all-purpose flour, 1 cup olive oil, 1/2 cup tomato sauce, 1/4 cup fresh mozzarella, cut into cubes, 1/4 cup chopped fresh basil, 1/2 cup grated provolone cheese, and 1 tablespoon olive oil.

Preheat oven to 450 degrees F. Put chicken breasts between two sheets of heavy plastic on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to pieces ½ inch thick; season with salt and pepper. Next beat eggs and set aside. Then mix bread crumbs and 1/2 cup Parmesan in a separate bowl and set aside. Sift flour and sprinkle over chicken breasts, evenly coating both sides. Dip in beaten eggs and transfer to breadcrumb mixture, pressing the crumbs into both sides.

Repeat for each breast and set aside for about 15 minutes. Heat olive oil in a large skillet over a medium flame and cook chicken until golden for about 2 minutes on either side.

Place chicken in a baking dish and top with about 1/3 cup of tomato sauce. Then layer each breast with mozzarella, basil, and provolone. Sprinkle about 2 tablespoons of Parmesan cheese and drizzle with 1 tablespoon olive oil.

Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes.

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