Crites Family Stuff

Ingredients for 15 servings

• 1 lb hamburger
• 26 oz spaghetti sauce
• .5 cup water
• 2 eggs, beaten
• 24 oz cottage cheese
• .33 cup grated Parmesan cheese
• 1.5 tbsp dried parsley
• .5 tsp garlic powder
• .5 tsp pepper
• .5 tsp dried basil
• .5 tsp oregano
• 9 uncooked lasagna noodles
• 3 cup shredded mozzarella

Steps

1. Cook hamburger in a large skillet until no longer pink. Drain. Stir in spaghetti sauce and water. Simmer uncovered for 10 minutes. Meanwhile, in a large bowl, combine eggs, cottage cheese, Parmesan cheese, parsley, and seasonings.
2. Spread 1/2 cup meat sauce into a greased 9 x 13 pan. Layer with 3 noodles and 1/3 of the cheese mixture, meat sauce, and mozzarella cheese. Repeat layers twice.
3. Cover and bake at 375F for 45 minutes. Uncover and bake for 10 more minutes or until noodles are tender. Let stand for 15 minutes before serving.

Display in cookbook

Ingredients for 6 servings

• 1 lb ziti or penne pasta
• 15 oz ricotta or cottage cheese
• 12 oz shredded mozzarella cheese
• 3 cups spaghetti sauce, divided
• .5 cup grated Parmesan cheese
• .5 tsp garlic powder
• Dash nutmeg
• .75 tsp basil

Steps

1. Cook pasta until tender. Drain and set aside. In a large bowl, combine ricotta, half the mozzarella cheese, and spices together. Add the pasta to the cheese mixture. Stir well. In a greased 9x13 pan, pour 1 cup of spaghetti sauce. Spoon pasta into pan. Cover with remaining sauce. Sprinkle with Parmesan cheese and top with remaining mozzarella cheese. Bake 20-30 minutes or until bubbly and cheese is melted.

Display in cookbook

Ingredients for 6 servings

• 12 oz bag Barilla Cheese and Spinach Tortelini
• 4 oz bacon (4 strips)
• 3 cloves garlic, pressed
• 2 tbsp flour
• 2 cups milk
• .75 tsp salt
• .125 tsp pepper
• 1.5 tsp dried basil
• .25 tsp red pepper flakes
• 1 medium lemon
• 2 cups fresh spinach, roughly chopped
• .75 cup grated mozzarella cheese, divided
• .75 cup grated Parmesan cheese, divided

Steps

1. Preheat oven to 350F.
2. In a large stock pot, cook tortellini according to package instructions.
3. In a medium sized skillet, cook bacon until crisp. Drain on paper towel. Reserve two tbsp bacon drippings, discarding the rest. Add garlic to reserved drippings and cook until tender, about 1 minute. Add flour and whisk, cooking for another minute. Slowly add milk, stirring till smooth. Add salt, pepper, basil, and red pepper flacks. Bring sauce to a simmer.
4. Zest the lemon and them juice it. Add 2 tsp zest and 1 tbsp juice to sauce. Stir sauce till it thickens, about 2-3 minutes. Remove from heat.
5. Drain tortellini and return it to the stock pot. Reserve 1 tbsp of the cooked bacon and add the rest to the pasta. Add spinach, 1/2 cup of each of the cheeses. Add sauce and gently stir to combine. Pour pasta into a 8x8 or 9x9 baking dish and top with remaining cheeses and the reserved bacon.
6. Cover pan with foil and bake 20 minutes. Remove foil and bake 5-10 minutes longer, or until cheese is melted and pasta is bubbly throughout. Remove from oven and rest for 10 minutes before serving.

Display in cookbook

Ingredients for 6 servings

• 1 lb ground beef
• 5 cups cooked pasta
• 30 oz jar spaghetti sauce
• .5 cup grated Parmesan cheese
• 8 oz shredded Mozzarella cheese

Steps

1. Cook ground beef and drain. Stir in cooked pasta, sauce and Parmesan cheese. Pour into 13x9 baking dish. Top with mozzarella cheese. Bake at 375F for 20 minutes.

Display in cookbook

Ingredients for 8 servings

• 12 large manicotti shells
• 4 cups shredded mozzarella cheese, divided
• 2 cups ricotta cheese
• 1 tbsp chopped fresh basil or 2 tbsp dried basil
• 26 oz jar prepared spaghetti sauce, divived
• .5 cup grated Parmesan or Romano cheese

Steps

1. Preheat oven to 350F. Spray 13x9 baking dish.
2. Cook pasta according to package instructions. Drain, rinse with cool water. Let pasta dry on paper towel.
3. Make filling in a medium bowl. Mix together 3 cups of the mozzarella with the ricotta and basil. Using a teaspoon, carefully stuff pasta shells with cheese mixture.
4. Spoon 2 cups spaghetti sauce into baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
5. Bake manicotti for 15 minutes. Sprinkle with Parmesan. Bake for an additional 10 minutes.

Display in cookbook

Ingredients for 8 servings

• 1 lb Penne Rigate or bow tie pasta
• .25 cup margarine
• 1 large garlic clove, minced
• 14 oz sliced mushrooms, drained
• .75 lb shrimp, medium, shelled and de-veined
• .5 cup chicken broth
• .5 cup Parmesan cheese, grated

Steps

1. Cook pasta as directed. Meanwhile in a large skillet, melt margarine over medium heat. Add garlic, saute 1 minute or until softened. Increase heat to medium-high, add mushrooms and saute for 5 minutes. Add shrimp and saute for 3 minutes or until cooked through. Stir in chicken broth. Bring to a boil and reduce heat and simmer 1 minute. Drain pasta. Place in serving bowl and toss with cheese. Add mushroom/shrimp sauce and toss. Garnish with parsley if desired. Serve immediately.

Display in cookbook

Ingredients for 8 servings

• 1 lb hamburger
• 1 tbsp basil
• 2 cups crushed or diced tomatoes (1 lb can)
• 1 clove garlic
• 1.5 tsp salt
• 1.33 cups tomato paste (2 small cans)
• 10 oz lasagna noodles
• 24 oz cottage cheese
• 2 tbsp parsley flakes
• 2 tsp salt
• .5 cup grated Parmesan cheese
• 1 beaten egg
• .5 tsp pepper
• 1 lb mozzarella cheese

Steps

1. Brown meat. Drain fat. Add basil, tomatoes, garlic, salt, and paste. Simmer 1/2 hour. Stir occasionally. Cook noodles in salted water and drain.
2. Prepare filling by mixing together cottage cheese, parsley, 2 tsp salt, pepper, Parmesan cheese, egg, and mozzarella cheese.
3. Layer in 9x13 pan: noodles, filling, sauce. Repeat and top with mozzarella cheese. Bake at 350F for 30 minutes. Let stand for 10 minutes before serving.

Display in cookbook

Description

This is the spaghetti recipe that I grew up having. One time when Brad and I went out to eat at an Italian restaurant this was the same recipe they used for their marinara sauce.

Ingredients for 8 servings

• 2.5 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 1 lb browned hamburger
• 2 tbsp parsley
• .33 chopped onion
• .5 tsp garlic
• 2 (6 oz) cans tomato paste
• 3 (8 oz) cans tomato sauce

Steps

1. Brown hamburger, drain and set aside. Saute onion and garlic. Return meat to pan. Add remaining ingredients and mix well. Simmer on low for 3-4 hours, adding water as needed.

Display in cookbook

Ingredients for 6 servings

• 1 tbsp olive oil
• .5 lb bulk sausage or 4 hot Italian sausages
• 2 tsp bottled crushed garlic
• .25 tsp red pepper flakes
• 2 cups meatless spaghetti sauce
• .5 cup water
• 16 oz bow tie (farfalle) pasta
• .5 cup heavy cream
• Grated Parmesan cheese

Steps

1. Fill a large pot with water, cover and begin heating over high heat. While the water is heating, put the olive oil into a large frying pan and begin heating over medium-high heat. Add the sausage and then break it into small pieces. If you're using Italian sausage, remove the casings and break the sausages into small pieces. Add garlic and red pepper flakes and cook about 5 minutes or until browned. Add the spaghetti sauce and water. Turn down to low heat, cover and simmer while the pasta is cooking.
2. Add the pasta to boiling water and cook according to directions. When the pasta is done, drain and add to the sauce.
3. Just before the pasta is done, add the cream to the sauce and boil 1 minute. Remove from heat. Combine the drained noodles and sauce and serve.

Display in cookbook

Ingredients for 8 servings

• 1 medium onion
• 1 lb hamburger
• 1 pint cottage cheese, drained
• 1 large bottle Prego or Ragu spaghetti sauce
• 1 cup sour cream
• 6 oz spaghetti noodles
• .25 cup Parmesan cheese

Steps

1. Brown hamburger with onion. Cream together cottage cheese, sour cream, and cheese. Spread part of cheese mixture into 9x13 pan. Layer spaghetti noodles on top. Layer 1/2 of the meat mixture, cheese layer, and sauce layer. Sprinkle with a little more Parmesan cheese. Cover with foil and bake at 325F for 1 1/2 hours.

Display in cookbook