Stuffed zucchini in an easy casserole dish.
My husband has always had a “thing” for pasta. I think many guys do. When we women hear “we love to cook” during the dating phase it often turns out to be pasta. Maybe because it is truly a “guy” dish?
Unfortunately for my sweet T, I am allergic to Oregano, so his dream of being able to make me amazing dishes pretty much fizzled during the first few months of our dating relationship.
Now that we have been married for many years he has had the opportunity to work his magic touch on spices that still make Italian food “Italian” but leaving out the Oregano.
This is one of his most recent dishes. The meatballs are uh-mazing! The sauce has a nice tang. I can eat the meatballs all by themselves they are that good!
So, from T’s Test Kitchen to this blog and hopefully to your kitchens and family table…Enjoy!
Combine all ingredients in a large bowl and mix thoroughly.
So it looks like this.
Grease broiler pan or grate.
Roll mixture 1 inch meatballs and place on grate.
Bake in oven @350 for 15 minutes.
Bake for another 15-20 minutes until well done in the middle.
Heat pan and add oil.
Add minced garlic and sauté for 1 minute.
Add petite diced tomatoes.
Add all spices.
Stir and let simmer for about 15 minutes. Then, place meatballs in sauce and simmer for another 15 minutes.
Serve with pasta or rice, top with grated Parmesan cheese, and maybe wine!
T’s Meatballs & Pasta Sauce
by T (The Flip Flop Wife’s Uh-Mazing Hubby!)
(Printable version here.)
- 1 lb Ground Beef
- ¼ cup Bread Crumbs or Crushed Cornflakes
- ¼ cup Shredded Parmesan
- 1 tbs Italian Seasoning
- 1 tbs Garlic Minced
- 1 Egg
- 2 15 oz. cans Tomato Sauce
- 1 15 oz. can Petite Diced Tomatoes
- 1 tbs Garlic
- 1 tbs Penzey’s Forward
- 1 tbs Basil
- Combine all ingredients in a large bowl and mix thoroughly.
- Roll into 1 inch balls.
- Grease broiler pan or grate.
- Place meatballs on grate.
- Bake in oven @350 for 10-15 minutes.
- Rotate meatballs.
- Bake for another 10-15 minutes until well done in the middle.
- Place meatballs in sauce and simmer for 15 minutes.
- Heat pan and add oil.
- Add minced garlic and sauté for 1 minute.
- Add sauce.
- Add petite diced tomatoes.
- Add all spices.
- Stir and let simmer.
Prep Time: 20 minutes
Cook Time: 30-40 minutes
Servings: 9 – 12
- Serve over pasta or rice.
- Prepare sauce during last 15 minutes of meatballs baking.
- Start water boiling for pasta when starting sauce.
Busy days make for wanting to have a simple dinner, or go out. Sometimes I happen to have a dinner in the freezer that just hits the spot! It’s cheesy, cheesy, cheesy, and more cheesy! Heavenly melted cheese! Oh, and it has pasta and chicken, almost forgot…LOL!
My friend Tisha introduced me to this dish many, many years ago when we were both undergrad students at the local university. She enticed me with it when she said she had this easy peasy, uberly simple pasta dish that was creamy, cheesy, and yummy.
Well, if that did not get my attention, I don’t know what would!
Now, she knows how to market, that’s for sure! She took her skills right into owning her own advertising and marketing agency, Paradux Media. She offers all sorts of advice to on her blog for those doing online business and marketing, etc.
Back to the recipe….
When I married my husband, I switched it from tuna (which was the original) to chicken, since he won’t touch tuna with a 10-foot pole. Not only did I switch to chicken, but I also started adding other spices on occasion. Sometimes I use my Barbacoa Chicken (spicy shredded chicken) and add pepper flakes to kick it up a notch…or two. My husband’s background is Mexican so he LOVES spicy…..but not as spicy as me….I beat him in that area….hee hee! His mom is just stunned at the heat I can handle….but that is another story! 🙂
This here is the standard recipe. I use Annie’s Macaroni and Cheese in an effort to keep it a bit more healthy (more organic-y).
Boil water for pasta and add pasta.
Cook per the instructions on the box and drain pasta.
Add cheese packets.
Add ½ the shredded cheese.
Pour into 13×9 greased, baking pan.
Put remaining cheese over top of pasta.
Bake at 350 degrees for 20 minutes, or until cheese is melted and just a tad brown and crunchy around the edges.
Cheesy Chicken N Mac
by ~ The Flip Flop Wife
- 4 boxes Annie’s Macaroni and Cheese
- 2 cans Cream of Mushroom Soup
- 2 cups Frozen Green Peas
- 1/2 cup Milk
- 3-4 cups shredded cooked Chicken Breast
- 2 cups shredded Cheddar Cheese
- Boil water for pasta.
- Add pasta.
- Cook per the instructions on the box.
- Drain pasta.
- Add cheese packets.
- Add soup.
- Add peas.
- Add milk.
- Add chicken.
- Add ½ the shredded cheese.
- Pour into 13×9 greased, baking pan.
- Put remaining cheese over top of pasta.
- Bake at 350 degrees for 20 minutes, or until cheese is melted and just a tad brown and crunchy around the edges.
Prep Time: 15 minutes
Bake Time: 20-30 minutes
Casseroles are a wonderful, soothing fall food. They heat up the home and send out a scent that can send you to heaven.
I recently began having weekly; Sunday talks with my dear friend Andrea. We met many years ago when she was the other half of a double date that was set up using an online dating site. A friend and I were asked to join on this date, as the guy friend wanted our input, initial impressions of Andrea. Well, long story short, the date was no more than one time, but Andrea and I became fast friends.
Andrea is a creative and blogger in her own right. She and her husband, George, are both artistic. They recently sold their home and are taking a year-long adventure of travels. I expect by this time next year she will be a seasoned world traveler!
Back to the casserole….yup, I went off on a tangent. 🙂
This past week Andrea and I were having our weekly talk, and I heard clanking in the background. I asked if she was packing. “Oh no, I am making Baked Macaroni.”
As she told me the ingredients; ground beef, pasta, cheese, spinach….oh my mouth watered.
Probably looked a bit like my lab who drools a bit when she smells something yummy. *wink*
Ok, so she isn’t drooling here, but that is her “I am waiting patiently for a morsel to drop, mom” look. Her brother, Edan, is a little less patient. 😉
….as I digress. Ooops
So, I say, “Oh yum, gotta have that recipe!”
Of course I asked if I could post it…knowing full well I will eventually make it as well.
So, in all its glory, here is the Paul Family Baked Macaroni. As soon as I make it, I will post pics for the steps.
As Andrea said, “Enjoy!”
by ~ Andrea A. (Guest Blogger)
- 1 – 2 tbls Olive Oil
- 1 Onion (chopped)
- 1 lb. Ground Turkey or Beef
- 2 12-16oz packages of Elbow Macaroni or Penne Pasta
- 1 14 oz can Italian Stewed Tomatoes
- 1 14 oz can Diced Tomatoes
- 1 8 oz Tomato Sauce
- 1 small can Tomato Paste
- 1/2 bag Frozen Spinach (optional)
- 1 cup Bread Crumbs (optional)
- 1 – 2 cups Shredded Cheese (Cheddar, Jack, Other)
- Brown onion & ground meat in Olive oil.
- Add seasoning you like such as basil, oregano, etc.
- Add 1/2 bag of frozen spinach.
- Boil pasta
- Using a big roaster pan, layer as follows: Pasta, Meat sauce, Pasta, Meat sauce.
- Repeat until all pasta and meat is in the pan.
- Sprinkle on bread crumbs.
- Bake 1 hour at 350 degrees uncovered.
- Turn off heat, top with shredded cheese (cheddar/jack/any kind you like).
- Put on lid and let cheese melt in oven which is still hot.
- Garnish with Parmesan Cheese, Parsley, & Pepper.
Prep Time: 15 minutes
Bake Time: 60 minutes
You can also prepare and put in the fridge overnight and bake the next day. You can play around with other veggies like mushrooms or whatever and add it to the meat sauce.
Queso fundido stuffed into chicken! Win win!