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Cook down enough tomatoes, tomato sauce and/or tomato puree to the consistency of spaghetti sauce to equal 1 quart of mixture. To this cooked down mixture add 3 Tablespoons of mix and cook 1/2 hour longer. Makes 1 qt.
1 (16 ounce) package spaghetti
1/2 cup milk
1 cup shredded mozzarella cheese
3/4 teaspoon garlic powder
1 teaspoon salt
1 quart spaghetti sauce made with Frawley’s Fine Herbary HERBS FOR SPAGHETTI SAUCE and tomato sauce
1 1/2 pounds ground beef, browned and drained
1 (8 ounce) can mushroom stems and pieces, drained
1/2 teaspoon oregano leaves, crushed
1/2 teaspoon basil leaves, crushed
3 cups shredded mozzarella cheese, divided
Break spaghetti into thirds and cook according to package directions.
In large mixing bowl, beat together eggs and milk. Add cooked spaghetti, 1 cup mozzarella cheese, garlic powder and salt. Mix thoroughly. Pour spaghetti mixture into lightly greased 10 1/2 x 15 1/2 inch jelly roll pan. Bake in preheated 400° F oven for 15 minutes. This forms the crust.
In large mixing bowl, combine spaghetti sauce, cooked and drained ground beef, drained mushrooms, oregano, basil and 1 cup of the mozzarella cheese. Spread meat mixture on cooked spaghetti crust. Sprinkle with remaining 2 cups mozzarella cheese. Bake in preheated 350° F oven 30 minutes until piping hot.
1 box giant pasta shells – cooked as directed
1 pound Mozzarella cheese- grated
1 pound Ricotta cheese
1 pound ground beef – browned (or Italian sausage)
3/4 cup Romano cheese, grated
cloves garlic, minced
pinch of salt
1/4 tsp. oregano
1/2 tsp. pepper
Put all ingredients together, except shells and Mozzarella cheese, in a large bowl and mix well. Stuff shells with this mixture. Mix spaghetti sauce as directed on the outside of the label. Pour 1 to 2 cups of sauce in the bottom of a 9X13 inch baking pan. Lay stuffed shells on top of sauce and pour 1 or 2 cups of sauce on top of the shells.
Sprinkle grated Mozzarella on top and bake at 350 degrees for 30 minutes.
OR TRY THESE:
- Blend 3 Tablespoons of mix with 1 pound of ground beef.
- Make sauce as directed on outside of label. Use for lasagna.
- Use 1 Tablespoon of mix for every 1 quart of Minestrone soup.
- Use 1 to 2 Tablespoons in your bread stuffing for a more Italian taste.