Kittencals 15 Minute Parmesan Pasta Recipes

KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS

Steps:

• Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
• Drain the diced tomatoes over a strainer.
• Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
• Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
• Add in fresh garlic; cook stirring for 2 minutes.
• Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
• Add in the wine; stir well to combine.
• Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
• Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
• Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
• Skim off any fat that might gather on top of sauce.
• Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
• Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
• Note: if desired, you can bake the meatballs in the oven before adding to the sauce.

15-MINUTE PARMESAN PASTA

Steps:

• Cook pasta as directed on package.
• Meanwhile, cook and stir garlic in butter in large saucepan on medium heat until tender but not browned.
• Add drained pasta to saucepan, mix lightly.
• Sprinkle with cheese; toss to coat.
• Serve immediately.

KITTENCAL'S 15 MINUTE PARMESAN PASTA

Steps:

• Place the cooked pasta in a bowl; keep warm (do not rinse pasta).
• In a small skillet saute the garlic in olive oil until golden and tender (try not to burn the garlic) then pour the oil with the garlic over the cooked pasta.
• Season with salt and lots of black pepper.
• Add in the Parmesan cheese; toss to coat then serve immediately.
• Delicious!

KITTENCAL'S EASY LASAGNA

Steps:

• Grease a 13 x 9-inch baking pan.
• In a skillet cook the ground beef with onion until no longer pink; drain fat.
• Add in garlic (if using) and continue to cook until the meat is slightly browned (about 8 minutes).
• Add in pasta sauce; bring to a simmer over medium heat stirring.
• Reduce heat to low, cover and simmer for about 40-45 minutes or even a little longer stirring occasionally, and seasoning with salt and pepper towards the end of cooking time (if you are making ahead cool to room temperature cover and refrigerate for up to 2 days, heat the sauce on top of the stove or in the microwave until hot before using for the lasagna).
• Meanwhile in a bowl mix all the filling ingredients together until well combined (taste the mixture and if so desired you may add in more seasoned salt and black pepper to suit taste).
• TO ASSEMBLE; spread 1/3 meat sauce into the bottom of the dish, then place 3 uncooked noodles lengthwise on the sauce (if desired you may use another noodle at the end of the dish facing across but you will need to snap off a bit of the end to fit in the dish).
• Dollup then spread half the ricotta cheese mixture on top of the noodles leaving about 1-inch space from the edge of the dish (the cheese mixture does not have to cover the noodles completely).
• Repeat with 3 noodles, remaining cheese mixture, then 1/3 of the meat sauce.
• Top with remaining 3 noodles then remaining 1/3 meat sauce.
• Sprinkle 1 cup shredded mozzarella cheese on top then 1/3 cup Parmesan cheese.
• Using a small spoon drizzle the water all around the edges of the pan at the same time slightly pushing the edges of the lasagna inwards to make room for the water.
• Place onto a baking sheet to prevent any spills (your pan will be very full).
• Set oven to 350 degrees F (oven rack set to bottom position).
• Cover tightly with a double layer of foil and bake for 45 minutes.
• Uncover and bake an additional 10-15 minutes.
• Allow to stand for 20 minutes before serving.

KITTENCAL'S CHICKEN PARMESAN (LOW-FAT AND DELICIOUS!)

Steps:

• Set oven to 350 degrees F (oven rack set to lowest position).
• Spray a 13 x 9-inch baking pan with non-stick cooking spray.
• Place the breasts between two sheets of waxed paper, then using a mallet pound until almost half the thickness (do not pound to very thin).
• In a shallow dish combine dry breadcrumbs with 1/2 cup grated parmesan cheese, garlic powder, parsley, Italian seasoning, seasoned salt and black pepper.
• Place the flour in another shallow bowl or on a plate.
• Place the egg in a bowl and lighty beat (you should have 3 separate bowls).
• Firstly dredge the chicken in the flour, then dip into egg, lastly coat in the breadcrumb mixture pressing down with hands to adhear the mixture firmly to the chicken.
• Spray a non-stick skillet with vegetable spray or lightly brush with a little olive oil.
• Add in the breasts one or two at a time and lightly brown on both sides (about 3 minutes per side, do not cook through completely) transfer to prepared baking dish.
• Drizzle the marinara sauce over the top and around each breast (there should be some sauce between each piece of chicken).
• If you are using the mozzarella cheese sprinkle over the top and around all the chicken.
• Top with about 1/4 to 1/3 cup Parmesan cheese.
• Bake uncovered for about 25 minutes or until chicken is cooked through (cooking time should take no more than 30 minutes or the chicken will be dry).
• TO SERVE; slide a wide spatula underneath the breast/s along with some sauce and cheese that is left in the baking dish.