Tis the season for potlucks. The end of April to the beginning of June is prime potluck time. Families are gathering for First Communion, Mother’s Day and graduation… and smack in the middle of all the festivities is—food!
My family has been invited to no less than four potlucks in May. Honestly, I’m not sure how we’re going to pull it off. And by “we” I mean me. I’m responsible for preparing two desserts, one main course and one salad for the aforementioned parties.
If you too are knee-deep in potluck invitations and are looking for a phenomenally good dish to pass, then consider going Italian. I always do. The following recipes are simple to make, relatively inexpensive and can feed the masses with ease:
SIMPLE LASAGNA
Ingredients:
1 1/2 pound ground beef
4 teaspoons garlic salt, divided
1 tablespoon olive oil
1 clove garlic, minced
1 jar (32-ounce) spaghetti sauce
1 28-ounce can crushed tomatoes
3/4 cup water
2 teaspoons Italian seasoning
1 15-ounce container Ricotta cheese
2 teaspoons dried parsley
2 tablespoons milk
1/2 cup grated Parmesan cheese, divided
2 eggs
Parsley
1 box no boil lasagna noodles
4 cups shredded Mozzarella cheese
Directions:
Cook ground beef until crumbly and no longer pink.
Season with 2 teaspoons garlic salt. Drain grease.
Add olive oil. Add garlic and cook for a minute. Add spaghetti sauce, tomatoes, water, and Italian seasoning. Simmer about 5 to 10 minutes.
In a bowl mix together remaining 2 teaspoons garlic salt, parsley, ricotta cheese, eggs and milk. Mix in 1/4 cup Parmesan cheese.
In a 9 by 13-inch pan, spoon a thin layer of the meat sauce over the bottom.
Arrange one layer of the noodles on the sauce. Spread a thin layer of the ricotta cheese mixture over the noodles. Follow with a layer of sauce. Repeat to the top of the baking dish, ending with noodles topped with sauce. Sprinkle mozzarella, then remaining Parmesan over the top.
Once assembled, the lasagna can be refrigerated overnight.
When you are ready to serve, cover baking dish with foil and bake at 350 degrees for about 60 minutes or until heated through.
Remove foil for the last 10 to 15 minutes of cooking time.
Let cool 5 to 10 minutes before cutting.
TRIPLE CHEESE MANICOTTI
Ingredients:
1 package manicotti
5 cups shredded mozzarella cheese, divided
1 (8-ounce) container chive and onion cream cheese
1 large jar (32-ounce) spaghetti sauce
1/4 cup finely chopped onion
1 pound ground beef
1 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 cup water
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 375 degrees.
Cook pasta according to the package.
Rinse pasta in cool water and pat dry.
Brown beef with onion in a skillet until beef is crumbly and no longer pink. Season with garlic salt and pepper.
Pour sauce and water in pan. Simmer for a few minutes.
Mix together the cream cheese and 3 cups of mozzarella.
Stuff shells with cream cheese mixture.
Put a thin layer of sauce mixture on the bottom of a 9 by 13-inch baking dish.
Place manicotti in dish and cover with remaining sauce.
Sprinkle 2 cups of mozzarella over the top.
Cover with foil and bake for 25 to 30 minutes.
Uncover, sprinkle with Parmesan cheese, and bake for an additional 10 to 15 minutes before serving.
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