Mostaccioli

Mostaccioli
Serves 8
All the flavors of lasagna without all the trouble.
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Ingredients
  1. 1 pound uncooked mostaccioli
  2. 1 pound ground sweet Italian sausage
  3. 1/2 pound ground chuck
  4. 2 cloves garlic, minced
  5. 1 (24-ounce) jar meatless pasta sauce
  6. 1 egg, lightly beaten
  7. 1 carton (15 ounces) Ricotta cheese
  8. 2 cups shredded Mozzarella cheese
  9. 1/2 cup grated Romano cheese
Instructions
  1. Cook pasta according to package directions and drain. Crumble sausage and beef into a Dutch oven. Cook over medium heat until no longer pink and drain. Add garlic and cook 1 minute more. Stir in pasta sauce and cooked pasta.
  2. In a large bowl, combine egg, Ricotta and Mozzarella.
  3. Spoon half the pasta mixture in a greased shallow 3-quart baking dish. Top with cheese mixture and then spread remaining pasta mixture on top. Cover and bake at 375 degrees for 40 minutes. Uncover, top with Romano cheese and bake 5 minutes longer, until heated through.
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Squash Tartlets

Squash Tartlets
Serves 8
Perfect holiday side dish.
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Ingredients
  1. 1 pound yellow squash, sliced
  2. 1/2 cup chopped onion
  3. 1 cup chicken broth
  4. 1 cup water
  5. 1/2 teaspoon salt
  6. 1/2 stick butter
  7. 1/3 cup sour cream
  8. 1 package 2-inch tart shells, unbaked
  9. 1/4 cup shredded Cheddar cheese
  10. 1/4 cup shredded Parmesan cheese
  11. 4 slices cooked, crumbled bacon
Instructions
  1. Preheat oven to 350 degrees. Place sliced squash and onion in a medium saucepan over medium heat. Add chicken broth, water and salt. Bring to a boil and cook until squash is tender, about 15 minutes. Drain and mash. Add butter and sour cream, stirring to mix.
  2. Place the 8 tart shells on a large cookie sheet. Spoon the mixture into the tart shells. In a small bowl mix the Cheddar cheese and Parmesan cheese together. Divide among the tarts. Sprinkle bacon over the cheese. Bake for 30 minutes or until the squash is bubbly and the cheese is lightly browned.
Adapted from “Y’all Come Over”
Adapted from “Y’all Come Over”
That Food Lady http://thatfoodlady.com/

Lemon Chicken Breasts

Lemon Chicken Breasts
Serves 4
A savory meal with lemon, garlic, and thyme.
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Ingredients
  1. 1/4 cup good olive oil
  2. 3 tablespoons minced garlic (9 cloves)
  3. 1/3 cup dry white wine
  4. 1 tablespoon grated lemon zest
  5. 2 tablespoons freshly squeezed lemon juice
  6. 1 1/2 teaspoons dried oregano
  7. 1 teaspoon minced fresh thyme leaves
  8. Kosher salt and freshly ground black pepper
  9. 4 boneless chicken breasts, skin on
  10. 1 lemon, cut in 8 pieces
  11. 5 to 6 fresh thyme sprigs
Instructions
  1. Warm olive oil in a small saucepan over medium-high heat, add garlic, and cook for 1 minute. Don’t allow the garlic to brown. Off heat, add wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9x13-inch baking dish.
  2. Pat chicken dry and place breasts skin-side up over the sauce. Brush chicken with additional olive oil and sprinkle liberally with salt and pepper. Tuck lemon wedges in among pieces of chicken.
  3. Bake in a preheated 400-degree oven for 30 to 40 minutes, depending on the size of the breasts, until the chicken is done and lightly browned. Remove from oven and cover the pan tightly with foil and allow to rest for 10 minutes. Serve hot with pan juices.
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