Yankee Goulash Ziti Recipes

Steps:

• Cook pasta in a large pot until"al-dente" (still slightly firm) and drain water. (Don't rinse).
• At the same time pasta is cooking, cook sausage until no longer pink.
• DO NOT DRAIN SAUSAGE.
• In the pot which pasta was cooked, pour spaghetti sauce, sausage with drippings, pepperoni, garlic powder, mushrooms & parmesan cheese. Then add still hot pasta & cheese.
• Stir until all pasta is coated w/sauce. Cheese will melt from the heat of the pasta. Serve...... OR:
• Pour this into casserole dish & cover with more mozzerella cheese.
• Bake at 400 degrees for about 20 minutes, or until cheese is melted.
• Serve with a fresh loaf of bread & salad!
• ** I also like to throw in either some canned black beans, peas, or chickpeas every now and then just to give it a kick.

Steps:

• Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
• Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
• Preheat the oven to 375 degrees F.
• In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
• Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
• Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
• Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

Steps:

• Preheat oven to 375 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add ziti and cook until al dente. Drain in a colander.
• In a large skillet over medium heat, saute turkey sausage. Add onion and garlic and saute until the sausage is cooked through. Use your spoon to break up the sausage while it cooks. Add the can of diced tomatoes and pesto and let simmer for 10 minutes.
• Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine.
• Butter a 4-quart baking dish, add the cooked pasta, then sausage mixture and cheese mixture. Top with a sprinkling of mozzarella and Parmesan.
• Bake until completely heated through and golden and crisp on top, about 20 minutes.

Steps:

• Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
• Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
• Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Steps:

• Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
• Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
• Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.

Steps:

• Cook pasta in a large pot of water as package directs; adding broccoli 4 minutes before pasta is done.
• Mix pasta sauce and the ricotta in a large saucepan; cooking over medium-low heat until hot.
• Drain pasta and broccoli; return to pot.
• Add sauce mixture; toss to mix and coat.
• IMMEDIATELY add mozzarella and about half the parsley and Parmesan; stir until mozzarella melts.
• Transfer to a large serving bowl and sprinkle with remaining parsley and Parmesan.