MyBlogSpark just gave me a sneak peek of the new Betty Crocker Casseroles & Slow Cooker magazine which will be on sale December 29th, 2009. I was asked to give my opinion on 3 covers they are considering. I chose the Italian Sausage Melt cover, the tomatoes & cheese just looked so delicious! I’m excited to see if this is the cover that ends up on the magazine!
You won’t want to miss this issue as it has 120 comforting dishes included such as:
- 32 quick-prep casseroles
- Hearty fix-it-and-forget-it slow cooker recipes like Chili Mole, Easy Beef Short Rib Supper and Beef and Barley Soup
- Yummy side dish casseroles like Roasted Cauliflower and Carrots with Asiago and Orange, and Brie Mashed Potatoes
- New ideas for brunch Upside-Down Caramel Latte Bake, Phyllo Egg Breakfast Torte and Overnight French Toast Bake with Berry Topping
- Cozy desserts such as Raspberry-Pear Granola Crisp, Caramel-Coffee Fondue and Ginger Orange Pound Cake
Sounds like it’s full of perfect recipes to test during our long winter months! I thought I’d share one of our favorite casseroles to tide us over until the magazine comes out!
Cheesy Baked Pasta and a Sneak Peek!
Prep time
Cook time
Total time
Author: Henrietta @ ahensnest.com
Recipe type: Main
Serves: 8
Ingredients
- 12 oz Rigatoni or other pasta on hand
- 24 oz Rinaldi's Tomato Basil Sauce
- 4 oz Mushrooms, sliced (can or fresh)
- ½ lg Green Pepper, chopped
- 2-4 Green Onions, chopped (divided)
- 1 lb lean Ground Beef or Sausage
- 1 egg
- 2 Tbs fresh Parsley or 1 Tbs dried
- 4 oz Ricotta Cheese
- 8 oz Cottage Cheese
- 4 oz Monterey Jack Cheese, grated
- 8 oz Mozzarella Cheese, deli sliced
- Pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Cook Rigatoni in salted water as directed, until al dente, drain reserve 1 cup of pasta water. Meanwhile, brown Ground Beef in pan with 1 Tbs olive oil, green peppers, mushrooms and all of ½ the green onions. Stir in Sauce and drained Pasta. If it seems dry add pasta water a little at a time to taste.
- In bowl combine Ricotta, Cottage Cheese, Egg, Parsley, remaining Green Onions, and Monterey Jack cheese, Pepper to taste.
- Spray 9" x 13" pan with cooking spray (or butter).
- Put a layer of half the Pasta & Sauce mixture over bottom to cover.
- Add cheese mixture and carefully spread over pasta.
- Spread remaining Pasta & Sauce mixture over cheese layer.
- Cover with aluminum foil and bake 25 minutes at 350 degrees until bubbly and hot throughout.
- Remove aluminum foil and top with Mozzarella slices, broil for 3 minutes until cheese just starts to bubble and brown.
- Pass Parmesan Cheese with squares of pasta & enjoy! Serves 6-8 large appetites :)
Recipe listed at . Check it out for more Once a Month recipes.
This post was written after receiving an email invitation from MyBlogSpark to participate in a survey about the upcoming magazine issue: “Betty Crocker Casseroles & Slow Cooker.” I will receive a free issue for completing the survey. Posting about my choice and sharing a recipe were optional :)
About the Author
Yummy, yummy, yummy! Thanks for this post!
Welcome to SITS!
Thank you for the welcome!
Your Crock Pot Lasagna (http://penelopesoasis.blogspot.com/2009/07/slow-cooker-lasagna.html)looks great as well!
That looks delish!
I think I will have to give that recipe a try. Pasta dishes are my favorite.
Thanks for the post.
Thanks! I hope you like it! I crave pasta at least once a week :) I am thinking of making it with some zucchini mixed into the sauce mixture next time! Let me know how yours turns out!
Yum, this is perfect for my family. I think I need this magazine.
It does look so yummy! Can't wait to see all of the recipes in it!
Mmmmmmmmm! Think I’ll try this soon! Thanks!
This recipe looks too delicious and one the whole family would love! Thank-you for posting it!