Spicy Meaty Lasagna

Recipe from Table for Two

Yield: 8 servings

Prep time: 30 minutes
Cook time: 35 minutes


Ingredients

12 lasagna pasta noodles
1 pound spicy pork sausage
1/2 pound ground beef
1 large onion, diced
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, drained
24 oz marinara sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper
15 oz part-skim ricotta
1 large egg
2 cups whole milk mozzarella


Instructions

Bring a large pot of water to a boil and cook the lasagna noodles to al dente according to the instructions on the package. After pasta has cooked, place into a large bowl of cold water. Set aside.

In a large skillet over medium-high heat, brown and crumble/break the sausage and ground beef with a spatula. Once meat has cooked through, add onion and garlic. Cook until onion has softened, about 5 minutes. Stir in the diced tomatoes. Remove skillet from heat and set aside.

Preheat oven to 375 degrees and lightly grease a 9x13-inch oven-safe casserole dish. Set aside.
In a medium bowl, stir together marinara sauce, dried oregano, dried basil, crushed red pepper flakes, salt, and pepper.

In a small bowl, whisk together ricotta and egg. Set aside.

To assemble your lasagna, remove the lasagna noodles from the water and pat them dry.

Add a thin layer of marinara sauce at the bottom of the casserole dish, then place 3 lasagna noodles on top. Spread a thin layer of the ricotta on the noodles, top with a layer of marina sauce and then add a layer of the meat mixture on top. Sprinkle ⅓ of the mozzarella cheese on top of the meat mixture. Repeat the layers 2 more times, ending with the cheese layer sprinkled on top.

Lightly spray the bottom side of the foil and cover casserole tightly with foil.

Bake for 25 minutes then remove foil and bake for another 10 minutes.

White Truffle Mac & Cheese

Recipe from Food Network

Yield: 4 servings

Prep time: 20 minutes
Cook time: 35 minutes
 

Ingredients
 
1/2 cup butter
1/2 cup chopped red onion
1/2 cup chopped garlic
1/2 cup all-purpose flour
2 cups whole milk
1-1/2 cups cooked cavatappi pasta
1/2 cup chopped fresh herbs (equal parts rosemary, thyme and basil)
1/4 cup infused white truffle oil
1/2 cup grated Parmesan
1/4 cup Japanese bread crumbs (panko)
Salt and freshly ground black pepper

 
Instructions
 
Preheat the broiler.
 
Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown. Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour.
 
Add the pasta and stir until hot. Add the fresh herbs, the truffle oil, and half of the Parmesan and stir until dissolved.
 
Season, to taste, with salt and pepper.
 
Put all ingredients into an ovenproof dish and sprinkle the remaining cheese and bread crumbs on top evenly. Place under a broiler until top becomes golden brown.

White Truffle Mac and Cheese

Recipe from Rachael Ray / Food Network

Yield: 4 servings

Prep time: 20 minutes
Cook time: 35 minutes


Ingredients

½ cup butter
½ cup chopped red onion
½ cup chopped garlic
½ cup all-purpose flour
2 cups whole milk
1½ cups cooked cavatappi pasta
½ cup chopped fresh herbs (equal parts rosemary, thyme and basil)
¼ cup infused white truffle oil
½ cup grated parmesan
¼ cup Japanese bread crumbs (panko)
Salt and freshly ground black pepper


Instructions

Preheat the broiler.

Add butter to a saucepan over medium-high heat. Saute the onions and garlic until they turn slightly brown.

Add the flour and whisk together for 3 minutes to make a blonde roux. Whisk in the milk and bring to a boil, stirring constantly to prevent the roux from burning. Cook for approximately 10 minutes or until the roux has dissolved completely and you can no longer taste the flour.

Add the pasta and stir until hot.

Add the fresh herbs, the truffle oil, and half of the Parmesan and stir until dissolved. Season, to taste, with salt and pepper. Put all ingredients into an ovenproof dish and sprinkle the remaining cheese and bread crumbs on top evenly. Place under a broiler until top becomes golden brown.

Chat N’ Chew Macaroni Cheese

Recipe from Food Network

Yield: 8 servings

Prep time: 30 minutes
Cook time: 1 hour


Ingredients

½ lb butter, plus extra for the baking dish
1¼ lb elbow macaroni
2 cups heavy cream
2 cups whole milk
1 small onion, diced (about ½ cup)
4 cloves garlic, minced
1 cup flour
5 cups (1¼ pounds) shredded sharp cheddar
8 slices American cheese, broken into small pieces
2 cups (½ lb) grated Parmesan
3 tablespoons green hot chile sauce
¼ teaspoon ground cumin
Kosher salt
Freshly ground pepper
½ cup seasoned bread crumbs


Instructions

Preheat the oven to 350 degrees.

Lightly butter a 9x13x4-inch baking dish.

Bring a large pot of salted water to a boil over high heat and cook the macaroni until al dente, 8 to 10 minutes. Drain.

In a small bowl, combine the cream and milk.

In a large saucepan over medium heat, melt the butter and cook the onion and garlic until the onion is translucent, about 6 minutes, stirring occasionally. Add the flour, stirring constantly for 3 minutes.

Add the cream mixture in a steady stream and whisk until smooth. Bring to a boil, stirring occasionally, 8 to 10 minutes.

Stir in 4 cups of the cheddar, the American cheese, 1 cup of the grated Parmesan, the hot pepper sauce, and cumin. Stir until all the cheese has melted; the sauce will be very thick and creamy. Season with salt and pepper.

Remove the sauce from the heat and stir in the pasta. Pour the mixture into the prepared baking dish.

Sprinkle with the remaining Cheddar, then the Parmesan, and finally the bread crumbs.

Bake uncovered on the middle shelf for about 20 minutes, until bubbling and brown on top.