Pasta with bolognese sauceĀ 

    
1 package of pasta

10 medium size tomatoes 

1 pound of ground beef

2 onions diced 

4 garlic cloves grated 

2 tsp salt

2 tsp pepper

1 tsp Rosemary

1 tsp thyme 

1 tsp paprika

1 tsp all spice 

1 tsp cumin

Olive oil 

1 tsp of fresh cilantro chopped 

In a large pan, heat up the olive oil. Add one onion diced and two garlic cloves minced. Once they become translucent, add the ground meat, 1 grated tomato, 1 tsp of salt, 1 tsp of pepper, thyme, rosemary, paprika, all spice and cumin. Stir with a wooden spoon and cook on a low fire for about 25 to 30min. 

In a large pot, heat up olive oil. Sauteed the remaining onion and garlic. Add the tomatoes grated along with the salt and pepper. Cover halfway and let it cook on a medium fire for 45min. 

Boil the pasta according to the package direction. 

To serve, place the pasta on a plate. Mix the tomato sauce with the meat and pour on top. Sprinkle some fresh cilantro.  

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Lasagna with Sauteed Spinach

  

  • 1 box of lasagna
  • 3 cups of spinach
  • 1 tbsp of olive oil
  • 2 cloves of garlic minced 
  • 1/2 cup of parmesan 
  • Salt
  • Pepper
  • 1 tbsp of basil

For the tomato sauce:

  • 15 large tomatoes
  • Salt
  • Pepper
  • 1 tbsp of paprika
  • 1 tbsp of garlic powder
  • 1 tbsp of olive oil

In a small pan, heat up the olive oil. Add the tomatoes diced, garlic powder, olive oil, salt, pepper and paprika. Cover and cook for about 30 minutes, stirring often. 

Prepare the spinach: Heat up olive oil in a large pan. Sauteed the spinach for 4-5 minutes, add salt, pepper and garlic. 

Boil the lasagna according to the packaging direction. Once they are ready, rinse them under cold water. 

In a large overproof pan previously greased, pour some sauce to cover the bottom of the pan and arrange a first layer of lasagna on top. Spread a coat of tomato sauce and a coat of spinach. Sprinkle some parmesan and cover with an other layer of lasagna. Repeat three or four times. 

Preheat the oven to 350. Cover the dish with aluminum foil. Bake for 30 min. Uncover the dish, sprinkle some more parmesan and dried basil  and bake for an additional 10 minutes. 

Ricotta Stuffed manicotti

  
For the stuffing:

  • 2 cups of ricotta cheese 
  • 3/4 cup of shredded mozarella
  • 1/2 cup grated Parmesan cheese plus extra 1/3 cup
  • Salt
  • Pepper 
  • 1 tsp lemon zest 
  • 1 tsp of dried parsley 
  • 2 eggs beaten 
  • 1 box of manicotti 

For the sauce:

  • 15 large tomatoes
  • 1/2 cup of fresh basil
  • Salt
  • Pepper
  • 1 tbsp of paprika
  • 1 tbsp of garlic powder
  • 1 tbsp of olive oil

In a small pan, heat up the olive oil. Add the tomatoes diced, garlic powder, olive oil, salt, pepper and paprika. Cover and cook for about 30 minutes, stirring often. About 5 minutes before the end of cooking time, add the chopped fresh basil and mix very well.

Prepare the manicotti according to the package direction. 

In a large bowl, mix the ricotta, mozarella, parmesan, salt, pepper, eggs and parsley. Stuff the manicotti. 

Pour half of the tomato sauce in a large pan. Arrange the shells over the sauce and cover with the rest of the tomato sauce. Sprinkle some extra parmesan and bake for 40 minutes on 350. 

Tomato Basil RavioliĀ 

ravioli
I absolutely love pasta and this dish is one of my favorite. It’s very filling and so easy to make. I added Parmesan to the sauce while cooking it to give it a special taste.

6 large tomatoes

1/2 cup of fresh basil

Salt

Pepper

1/4 cup of Parmesan

1 tbsp of paprika

1 tbsp of garlic powder

1 tbsp of olive oil

In a small pan, heat up the olive oil. Add the tomatoes diced, garlic powder, olive oil, salt, pepper and paprika. Cover and cook for about 30 minutes, stirring often. About 5 minutes before the end of cooking time, add the chopped fresh basil and mix very well.

Cook the ravioli according to the package direction. Pour the sauce over and sprinkle some extra parmesan and fresh basil.