Cheese And Pasta In A Pot Dee Dees Recipes

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5-CHEESE PASTA



5-Cheese Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 15

Kosher salt
1 pound fusilli
6 slices thick-cut bacon, chopped
2 teaspoons chopped fresh thyme
1 small onion, diced
1 clove garlic, grated
1/2 cup white wine
1 cup heavy cream
1/2 cup grated fontina cheese
1/2 cup grated white Cheddar
1/2 cup grated Romano
1/2 cup grated Gruyère
Freshly ground black pepper
1 cup mozzarella pearls
2 scallion greens, sliced thin

Steps:

  • Bring a large pot of salted water to a boil. Add the fusilli and cook for 1 to 2 minutes less than the package instructions. Reserve 1/2 cup of the pasta water, then drain and set aside.
  • Meanwhile, cook the bacon in a heavy-bottomed skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and remove all but 2 tablespoons of the grease from the skillet. Add the thyme, onion and garlic to the skillet and cook until softened, about 5 minutes. Add the wine and cook until mostly evaporated, 1 to 2 minutes. Add the cream and heat until bubbly, 30 seconds. Gradually add the fontina, Cheddar, Romano and Gruyère in handfuls, letting each combine with the cream before adding the next.
  • Add the pasta to the skillet along with a good pinch of salt and pepper. Toss everything together, thinning with the reserved pasta water if needed. Divide the pasta into 8-ounce individual gratin dishes (or 1 flameproof casserole dish) and set on a baking sheet. Divide the mozzarella pearls over the top of the pasta.
  • Position an oven rack in the center of the oven and preheat to broil.
  • Broil on the center rack until the mozzarella pearls are brown and the pasta is bubbling, 3 to 4 minutes. Remove and garnish with the cooked bacon and sliced scallion greens.

CHEESE AND PASTA IN A POT - DEE DEE'S



Cheese and Pasta in a Pot - Dee Dee's image

A good friend and co-worker shared this recipe with me in 1976. This dish very quickly became a family favorite. It was way to much for us to eat at one time, so I would split it and put one dish (uncooked) in the freezer for another meal. My friend lost her battle with cancer many years ago. Everytime I make this dish I think of her and remember the happy times we had as friends.

Provided by Diane Atherton @DeeDee2011

Categories     Beef

Number Of Ingredients 12

2 pound(s) lean ground beef, or ground meat of your choice
- olive oil, extra virgin
2 medium onions, chopped
1 clove(s) garlic, crushed
1 - 15-ounce jar of ragu or your favorite spaghetti sauce
1 pound(s) can stewed tomatoes
- salt and pepper, to taste
16 ounce(s) shell marcaroni, uncooked (in photo, i used farfalle and macaroni)
1 1/2 pint(s) sour cream (i have used a mixture of sour cream and cottage cheese)
1 - 1/2-pound pkg provolone cheese, shredded
1 - 1/2- pound pkg mozzarella cheese, shredded
1 - 3-ounce can sliced mushrooms, optional

Steps:

  • Preheat oven to 350 degrees.
  • Brown meat in a little olive oil in a large skillet; drain off excess fat. NOTE: I also rinse the browned meat and drain to make sure I get most of excess fat removed.
  • Return meat to skillet; add onions, garlic, spaghetti sauce, stewed tomatoes and mushrooms, season with salt and pepper; mix well. Simmer 20 minutes until onions are tender.
  • Meanwhile, cook shell macaroni according to package directions. Drain and rinse with cold water.
  • Place 1/2 of the pasta in a greased large deep casserole dish. Cover pasta with 1/2 of the meat sauce. Spread 1/2 of the sour cream over meat sauce; top with Provolone Cheese. Repeat next layer ending with Mozzarella Cheese.
  • Cover casserole; bake at 350 degrees for 35 to 40 minutes.
  • Remove cover; continue baking until Mozzarella Cheese melts and browns slightly.

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