Olive Garden Original Lasagna Fritta - Restaurant Recipes

2 eggs at room temperature

2 (15 ounce) containers whole milk Ricotta cheese

1 cup fresh grated Parmesan cheese

16 ounces fresh grated mozzarella cheese

1 cup Romano cheese, grated

1 cup Asiago cheese, grated

2 Tablespoons Italian Seasoning

1 ½ cups Italian bread crumbs

¼ cup fresh grated Parmesan cheese

1 package lasagna noodles

2 eggs

1 jar (5 cheese) marinara sauce

Homemade Alfredo sauce

4 Tablespoons butter

1 pint heavy whipping cream

1 teaspoon garlic powder

½ teaspoon nutmeg 

⅔ cup freshly grated Romano cheese

Salt and pepper to taste

Boil your lasagne noodles according to the package. Cook till al dente.

When they are cooked, rinse them with cold water real good, and place one on the cutting board. Cut off the edge of the ribboning noodle, and discard the ribbon piece. Do all your noodles gently, placing them aside.

 Place your cut lasagna noodle lengthwise on the cutting board. Spread a thin layer of the cheese mixture goodness over the noodles.

Start at the end of the noodle and fold over approx 2 inches. Fold over again 2 inches. You will have a little piece of the noodle left. You want to push this little piece over.

Lay them down on a plate and stick in the freezer for an hour till ready to serve. If you are making these later, then stick them in a freezer bag, making sure the ends do not touch, and gently lay them in the freezer until you are ready.

In a medium saucepan over medium heat, melt the butter and add the pint of heavy whipping cream. Next add your garlic powder, nutmeg, and salt and pepper. Simmer on the stove for approx 25 minutes until the sauce thickens real good. Keep this on low till your frittas are ready.

When you are ready to make a fritta, add the romano cheese to your alfredo sauce and keep warm on the stove.

In another saucepan on medium heat- pour half the jar of marinara in the saucepan. Keep warm till ready to serve.

When you are ready to serve, you want to remove them from the freezer. (If they were in there longer than an hour it is OK). Let them sit out till on the plate for approx 15 min.

Get out 2 different bowls. One bowl you want 2 beaten eggs inside, and the second bowl you want to mix your breadcrumbs in with 1/4 cup Parmesan cheese. Set your 2 bowls aside.

After the 15 minutes has passed and you are ready to make the lasagna fritta, you want to heat up your fryer. If you do not have a fryer then you want to get a big saucepan and fill with enough canola oil to cover the lasagna fritta.

Gently dip your lasagna fritta in the egg, and then the breadcrumbs. You want to coat your fritta very well, and make sure you get the top and the end coated.Do each Fritta and set vertical on the plate standing up.

When your oil is heated and ready to fry, gently fry your fritta just till light brown. Set on a paper towel to drain, until all fritta's are done.

Get out your serving plate and lightly coat the bottom 1st with marinara sauce, and 2nd with the Alfredo sauce.

Set your fritta's vertical on the plate standing up. Line each fritta on the serving plate, and lightly drizzle Alfredo sauce down the middle, and lightly drizzle marinara sauce down the middle. Sprinkle fresh Parmesan over the frittas

If you have lots of cheese left over- like I always do. You want to freeze the remainder cheese.

Just cut the cheese into sections, and stick it in separate freezer bags. A day before you want to use the cheese just let it thaw out in the refrigerator. Use the cheese immediately.

Note: Parmesan cheese is the only cheese that you can freeze grated due to its texture. All other cheeses freeze in sections or cubes.

https://hubpages.com/food/Olive-Garden-origional-Lasagna-Fritta-Recipe

Chopped Antipasto Salad - Salads in a Jar

 Salad

6 cups chopped romaine lettuce 

14 ounces artichoke hearts, diced 

15 ounces roasted red peppers, drained and diced 

½ cup Greek Kalamata olives, halved 

¼ cup pepperoncini peppers or banana peppers, chopped

½ red onion, diced 

½ cup mozzarella pearls or shaved mozzarella

⅓ cup diced ham 

⅓ cup diced salami 

1 cup balsamic salad dressing OR recipe shown below 

Dressing

¼ cup red onion, diced 

¼ cup balsamic vinegar

½ cup oil 

1 teaspoon garlic, minced 

1 teaspoon apple cider vinegar

1 teaspoon Italian seasoning

1 teaspoon sugar 

Salt and pepper to taste

Toss together romaine lettuce and next 8 ingredients. If making dressing, pulse all dressing ingredients until smooth. Chill until ready to serve. If putting in jars, put dressing on bottom, followed by mixed salad. When ready to eat, empty into a bowl and mix. Garnish with basil, if desired.

Caprese Pasta Salad - Intimate Recipes

6 Roma tomatoes, sliced 

½ sweet onion, quartered into slivers

1 pound mozzarella cheese, sliced into bite sized chunks 

8 fresh basil leaves, rolled and sliced 

Vinegar and oil to taste

½ bottle Italian dressing

Lettuce of your choosing

4 cups pasta, cooked 

Mix vinegar, oil and Italian dressing. Let sit in the refrigerator for at least 2 hours. Layer lettuce, mix pasta, tomatoes, onions, mozzarella and basil together. Layer the pasta mixture over lettuce. Serve with additional dressing on top or on the side to taste.

Lasagna - Grandma's Recipes

½ pound ground beef 

1 cup chopped onion

2 large cloves garlic, minced 

2 teaspoons oregano, crushed 

2 cans (10 ¾ ounces each) condensed tomato soup

¼ cup water 

2 teaspoons vinegar

9 lasagna noodles (about ½ pound), cooked and drained

1 pint small or large curd cottage cheese or ricotta cheese

1 ½ cups shredded Mozzarella cheese 

Grated Parmesan cheese

In saucepan, brown beef and cook with onion, garlic and oregano until onion is tender. Add soup, water and vinegar. Cook over low heat for 30 minutes, stirring occasionally. In a large shallow baking dish, (12x8x2 inches), arrange 3 alternate layers of noodles, cottage cheese, sauce and Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350 F for 30 minutes. Let stand for 15 minutes before serving. Serves 6. 

Family Reunions Mac & Cheese - Grandma's Recipes

One box elbow macaroni pasta

8 ounces shredded cheddar cheese, or cheese of your choice 

8 ounces Velveeta cheese 

2 cups milk 

10 Ritz crackers (approximately)

1 cup shredded cheese 

4 Tablespoons butter (½ stick)

Cook pasta until al dente. Drain pasta then put it back into the pan with the butter until butter melts. Add milk, Velveeta and 8 ounces of shredded cheddar cheese. Melt cheeses then mix well. Pour into greased casserole dish. Crumble crackers and add 1 cup shredded cheese. Sprinkle mixture on top of filled casserole dish. 

Bake at 350 35-40 minutes or until bubbly and crispy on top. 

Spanish Mac and Cheese - Southern Comfort Food

1 Tablespoon olive oil

1 pound ground sirloin 

1 Tablespoon smoked paprika

3 teaspoons salt, divided 

½ teaspoon ground cumin 

½ teaspoon ground black pepper 

1 medium Spanish onion, thinly sliced 

1 large red bell pepper, seeded and thinly sliced 

4 cloves garlic, thinly sliced 

2 Tablespoons all-purpose flour 

2 cups whole milk 

1 (14.5 ounce) can diced tomatoes, drained

3 cups shredded Manchego cheese

1 (16 ounce) package elbow macaroni, cooked according to package

1 Tablespoon chopped fresh oregano 

In large cast iron Dutch oven, heat oil over medium-high heat. Add beef, paprika, 1 ½ teaspoon salt, cumin and pepper. Cook until beef is brown and crumbly; about 5 minutes. Remove beef using a slotted spoon, reserving drippings in pot and let beef drain on paper towels. Add onion, bell pepper and garlic to pot. Cook until tender. Stir in flour and remaining salt. Cook for 1 minute and whisk until smooth. Stir in tomatoes and bring to a simmer. Reduce heat to medium and cook for 3 minutes. Gradually stir in cheese until melted. Stir in beef, pasta and oregano. Garnish as desired. 

Garnish: sliced green olives, chopped fresh oregano, shredded Manchego cheese, smoked paprika

Crock Pot Mac and Cheese - Southern Comfort Food

1 16 ounce box elbow macaroni 

4 cups whole milk 

8 ounces yellow cheddar cheese, shredded

8 ounces white cheddar cheese, shredded

4 ounces cream cheese, at room temperature 

8 ounces sour cream

1 ½ teaspoons white pepper 

1 teaspoon ground mustard

Fill large pot halfway with water and bring to boil. Pour in a dash of olive oil and macaroni. Cook for 2-3 minutes and drain. Add macaroni to the slow cooker with milk, cheeses and seasonings. Cook on low for 1 hour, stirring occasionally. Cut the cream cheese into cubes and add to slow cooker with sour cream. Stir until cream cheese has melted. Cook on low an additional 20-30 minutes until hot and creamy. Serve as is or with bacon bits.

Pizza Monkey Bread - Recipes in a Pinch

6 ounces pepperoni

2 teaspoons garlic 

1 jar marinara 

2 teaspoons Italian seasoning

2 Tablespoons olive oil 

2 (16.3 ounce) cans refrigerated biscuits 

¼ cup butter, melted 

2 cups mozzarella cheese

½ cup Parmesan cheese 

Cut biscuits into fourths. Place into large bowl. Cut pepperoni into fourths and add to biscuits. Add cheeses, seasoning, garlic, olive oil and butter. Mix well. Pour into Bundt pan. Bake at 350 for 30 minutes or until brown. Turn Bundt pan upside down onto serving platter. Pour marinara sauce into small bowl and place in the center of platter. 

TOTAL TIME: 35 MINUTES

Creamy Farfalle - Magazine Recipes

 4 ounces dry farfalle pasta 

2 Tablespoons olive oil 

3 ounces prosciutto, diced 

1 Tablespoon minced garlic 

¼ cup dry white wine

2 ounces mascarpone or cream cheese 

½ cup shelled and skinned fresh fava beans or frozen green peas, or edamame, thawed 

¼ cup grated Romano 

Salt and pepper to taste

Minced orange zest

Shredded parmesan (optional)

Cook farfalle in a pot of boiling salted water according to package directions. Reserve ½ cup pasta water, then drain farfalle. Heat oil in skillet over medium heat, Add prosciutto and saute until crisp. Transfer to a paper towel lined plate. Add garlic to skillet and cook until fragrant; about 1 minute. Deglaze skillet with wine, scraping up browned bits and reduce until nearly evaporated. 

Stir in mascarpone (or cream cheese) with reserved pasta water until cheese melts. Add fava beans and farfalle and heat through. Stir in Romano and prosciutto. Season with salt and pepper and garnish with zest and parmesan. 

Gnocchi - Try a New Ingredient

3 large baking potatoes (1 ¼ lb.) scrubbed

1 large egg

1 tsp. salt

¼ tsp. freshly ground white pepper

Pinch of freshly grated nutmeg

¼ cup freshly grated Parmigiano-Reggiano cheese

2 cups unbleached all-purpose flour or more if needed

(The soup above is called Chicken & Gnocchi Soup and is also featured on my blog)

Place potatoes in a large pot with enough cold water to cover.  Bring water to a boil and cook, partially covered until potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes.  Drain potatoes and let stand just until cooled enough to handle. Remove skins and put through a ricer or use a very fine grater. Spread the potatoes into a thin even layer on the work surface without pressing or compacting them.  Let cool completely.

In a small bowl beat the egg, salt, pepper and nutmeg.  Gather the cooled potatoes into a mound and form a well in the center.  Pour the egg mixture into the well. Knead the potatoes and egg mixture together with both hands gradually adding the grated cheese and enough of the flour to form a smooth but slightly sticky dough.  It should take no longer than 3 minutes to work the flour into the potato mixture. Remember the longer the dough is kneaded the more flour it will require and the heavier it will become.

Wash and dry your hands.  Dust the dough and your hands and work surface lightly with flour.  Cut the dough into 6 equal pieces and set off to the side. Using 1 piece of dough and both hands in a smooth back and forth motion roll dough into a rope ½ inch thick.  Slice ropes into ½ inch thick rounds. Sprinkle rounds lightly with flour and roll each piece quickly into a rough ball.

Flour dough balls and hands lightly again.  Hold a fork at a 45-degree angle to the table.  Take a ball of dough and with the top of your thumb press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines.  As the dough wraps around the tip of your thumb it will form into a dumpling with a deep indentation on one side and a ridged surface on the other. Set on a baking sheet lined with parchment lightly floured.  Continue making gnocchi with remaining dough. Cook gnocchi immediately or freeze.

Spaghetti & Meatballs - Family Favorites

1 lb ground beef

¼ teaspoon Italian seasoning

¼ teaspoon black pepper

¼ teaspoon salt

½ teaspoon onion powder

½ teaspoon dried oregano leaves

1 jar Prego Italian Sausage & Garlic Tomato Sauce (or desired sauce)

1 lb pasta of choice (such as Mostaccioli)

Boil enough water to cook pasta. Thoroughly mix seasonings in large bowl with ground beef. Form meatballs to desires size. Cook meatballs in large skillet on low heat until no longer pink in the center. Cook pasta in boiling water, according to package directions. Add tomato sauce to meatballs and mix. Let simmer for 10-15 minutes. When pasta is cooked, drain pasta and serve with meatballs and sauce on top. If desired, sprinkle with Parmesan cheese.

Serves 4

Frankenstein Pasta - Spooky Treats

1 cup basil, fresh

2 cloves garlic

1/3 oz (167 kernels) pine nuts, dried

1/3 cup Parmesan cheese, grated

1 dash salt

1/3 cup olive oil

16 ounce whole wheat pasta shells

3 medium cucumber

4 oz – mozzarella cheese

1 cup – black olives, canned

In a blender or food processor, combine basil, garlic, pine nuts, Parmesan, salt, and olive oil (you can add pepper if you want as well).  Taste and add more salt, pepper or garlic if desired.

Bring a pot of water (about 5 cups) to a boil and add whole wheat pasta. Cook according to box instructions. Drain and add pesto sauce.  Stir well and let cool.

Peel and chop up 1 1/2 of the cucumbers and stir into pasta.

Pour out onto a platter and make a rectangle out of the pasta.  Cut two slices of mozzarella and make them into circles using a cookie cutter or knife. Use olives to create Frank's hair, pupils and mouth.  Use the rest of the cucumber to make "bolts" in the side of his neck

https://www.superhealthykids.com/frankenstein-pasta/

Bargain Baked Ziti

Normally, Mondays are hectic, but today I had the day off, so I wanted some comfort food. Here is my version of a very easy Baked Ziti that is also easy on the wallet.

Ingredients

1 lb cooked Rotini pasta

Tomato sauce; 24 oz. jar

1/4-1/2 cup parmesan cheese

Shredded mozzarella cheese (1 package)

Optional Ingredients

Sliced andouille sausage

Green peppers

Oregano

Basil

Garlic Salt

First, boil 6 cups water and cook pasta til al dente. While pasta is cooking, mix tomato sauce, parmesan cheese, and any other optional ingredients in 9x13 inch baking pan. Preheat oven to 350 F. Drain cooked pasta and toss to coat in tomato sauce mixture. Spread shredded mozzerella over top and bake for 20 minutes.  This was so delicious and perfect for a busy night, because you can make it ahead, throw it in the refrigerator and then just bake it as needed. 

Creamy Crabby Pasta

I made this the other night and it was very easy and delicious. 

1 package Farfalle pasta (16 oz.)
8 oz. cream cheese 
1 package frozen peas
1 lb. imitation or real crab meat, cut into chunks
1 can condensed cream of celery soup
11 oz. milk 
1 bunch green onions, sliced 

Bring a large pot of lightly salted water to a boil. Add farfalle pasta. Cook 12 minutes, until al dente, and drain. In a saucepan over medium heat, blend the cream of celery soup, milk, and cream cheese. Mix in the imitation crab meat and green onions. In a bowl, toss together the pasta, imitation crab meat mixture, and frozen green peas.

Here is the link to the original recipe...

http://allrecipes.com/recipe/57323/creamy-crabby-pasta

Mini Garden Lasagnas - Fresh from the Garden

Oil

Lasagna or spaghetti noodles

Ricotta or cottage cheese

Choose from:

• Slices tomatoes
• Broccoli
• Mushrooms
• Spinach
• Diced onion
• Garlic

For the sauce...

Roma tomatoes

Diced onion

Garlic

Basil

Oil or Pam empty muffin tins. Make a nest with lasagna or spaghetti noodles. Season to taste. Layer your choice of sliced tomatoes, broccoli, mushrooms, spinach, diced onions, garlic or other ingredients.

To make sauce, saute sliced roma tomatoes, diced onion, garlic, basil together.

Sprinkle mozzarella on top and bake at 375F for 20-25 minutes until cheese is golden brown and bubbly.