I Hate Ricotta Lasagna W Meat Sauce And 3 Cheeses Recipes

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I HATE RICOTTA MEAT & 2 CHEESE STUFFED SHELLS

My non-ricotta cheese-eating husband always raved about "the meat stuffed shells his mom used to make." His grandmother recently wrote to the TV guide (where this recipe originated) and they were kind enough to send back the recipe, dated September 13, 1976. I have to agree, these are delicious! Serve with a tossed salad and garlic bread. The prep time includes the pasta/beef cooking; the cook time is the baking time for the casserole.

Provided by TheDancingCook

Categories     Pasta Shells

Time 50m

Yield 18 stuffed shells, 6 serving(s)

Number Of Ingredients 13



I Hate Ricotta Meat & 2 Cheese Stuffed Shells image

Steps:

  • Boil water for pasta.
  • Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.
  • Cook pasta in water, drain.
  • Preheat oven to 400 degrees.
  • Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper.
  • Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce.
  • Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row.
  • Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese.
  • Bake in oven for 20-25 minutes or until bubbly and browned.

Nutrition Facts : Calories 449.3, Fat 25.4, SaturatedFat 11.7, Cholesterol 121, Sodium 968, Carbohydrate 21.9, Fiber 3.2, Sugar 9.7, Protein 30

1 lb ground beef
1 large onion, diced
1 garlic clove, chopped
8 ounces mozzarella cheese, shredded
1/2 cup Italian style breadcrumbs
1/4 cup fresh parsley, chopped
1 egg, beaten
1 (26 ounce) jar of your favorite spaghetti sauce
8 ounces tomato sauce
1/2 cup parmesan cheese, grated
18 jumbo pasta shells, cooked and drained
salt and pepper, to taste
1/3 cup dry red wine

THREE MEAT LASAGNA

This is just a variation of my own lasagna recipe. I say variation because I make it differently every time depending on what I have on hand and my mood. This is the first time I've written my lasagna recipe down. Although I have made literally thousands of pans of lasagna throughout my years (I worked as a cook), I find this one perfectly acceptable (and I consider myself a lasagna snob). So you should certainly enjoy this, if not make it the only lasagna recipe you make from now on.

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h40m

Yield 9-12 serving(s)

Number Of Ingredients 23



Three Meat Lasagna image

Steps:

  • Cook onion in olive oil in a large skillet until tender, several minutes.
  • Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks.
  • Drain fat.
  • Add tomato sauce, tomato paste, and brown sugar to pan, mixing well.
  • Reduce heat, cover, and simmer for 25-30 minutes.
  • Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain.
  • In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth.
  • Preheat oven to 375°F.
  • In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover).
  • On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan.
  • If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce.
  • Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly.
  • Allow to rest for 10-15 minutes before slicing and serving.

Nutrition Facts : Calories 767.6, Fat 56.4, SaturatedFat 26.1, Cholesterol 215.9, Sodium 2233.5, Carbohydrate 18.6, Fiber 2.7, Sugar 11, Protein 46.9

2 tablespoons olive oil
1 large sweet onion, chopped
1 lb ground beef
1/2 lb bulk Italian sausage
3 -4 cloves garlic, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 tablespoons chopped parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 (15 ounce) cans tomato sauce
6 ounces tomato paste
2 tablespoons brown sugar
12 pieces uncooked lasagna noodles
2 (15 ounce) containers ricotta cheese
2 large eggs
1/4 cup grated parmesan cheese (for ricotta)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped parsley
16 ounces grated mozzarella cheese
8 ounces thinly sliced pepperoni
1/4 cup grated parmesan cheese (to garnish)

I HATE RICOTTA LASAGNA W/MEAT SAUCE AND 3 CHEESES

For those who hate Ricotta Cheese but still want to eat lasagna. A real kid pleaser! I grew up on this, and this is the way my family likes it. (I order lasagna with Ricotta when eating out!) But I do love it this way too! Please feel free to adjust ingredients (veggies, spices, meat) according to your family's preference.

Provided by TheDancingCook

Categories     Kid Friendly

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11



I Hate Ricotta Lasagna W/Meat Sauce and 3 Cheeses image

Steps:

  • Brown meat with onion and garlic; drain.
  • Return to pan and stir in 3/4 of cooking/spaghetti sauce, 1/2 of the canned tomatoes, garlic salt and Italian Seasonings and simmer for 5 minutes.
  • Meanwhile, preheat oven to 375 degrees.
  • In 13/9 dish, spread 1/2 cup meat sauce, covering bottom.
  • Place 4 lasagna noodles lengthwise over sauce, overlapping edges.
  • Place the Velveeta cheese slices over the noodles, about 4 squares per noodle.
  • Repeat layers twice, begin and end with noodles.
  • Combine remaining canned tomatoes with sauce; spread remaining sauce, and sprinkle with parmesan and mozzarella cheeses.
  • Add more Italian spices if desired.
  • Cover with foil, bake about 40 minutes or until hot and bubbly and cheese is melted through.
  • Remove the foil, bake for 5 more minutes.
  • Let stand for 5 minutes before cutting and serving.
  • Accompany with salad and garlic bread.

1 (16 ounce) box small Velveeta cheese, cut into squares
1 (9 ounce) box no boil lasagna noodles
1 lb ground beef
1 -2 garlic clove
1 (14 1/2 ounce) can diced tomatoes
1 small onion, minced
1 (24 ounce) jar barilla italian spaghetti sauce (1- 1 1/2 jars) or 1 jar your favorite jars spaghetti sauce (1- 1 1/2 jars)
shredded mozzarella cheese, as much as you like
grated parmesan cheese, as much as you like
Italian spices, to taste
3 -5 dashes garlic salt, to taste

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