Tag: tomato slices

Baked Spaghetti with Ricotta

by Pam on October 11, 2012

I found this recipe on Cinnamon Spice & Everything Nice^[1] and had to make it immediately I loved the idea of baking spaghetti with a layer of ricotta then topped with mozzarella, olives, and tomato slices. It was fun to make and smelled amazing while it baked. It was flavorful and delicious! We all loved it, even my daughter who doesn’t like cheese, liked it. I am excited to eat the leftovers for lunch tomorrow.

Preheat the oven to 400 degrees. Coat an 8 inch baking dish with cooking spray.

Cook the spaghetti in salted water, per instructions.

While the pasta is cooking, combine the ricotta cheese, basil, minced garlic, egg, Parmesan cheese, sea salt, and freshly cracked pepper, to taste. Mix well until thoroughly combined.

Drain the pasta then place it back into the pot it was cooked in. Add the spaghetti sauce and mix until evenly coated. Place half of the spaghetti into the baking dish. Spoon the ricotta cheese on top of the spaghetti and leaving an inch border around the edges.

Cover the ricotta mixture with the remaining spaghetti. Sprinkle the top with mozzarella cheese, olives, and tomato slices. Season the tomatoes with sea salt and freshly cracked pepper, to taste then sprinkle with a bit of Parmesan cheese.

Place into the oven and bake for 25-30 minutes. Remove from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy.

Print^[2]

Baked Spaghetti with Ricotta

Yield: 8

Prep Time: 5 min.

Cook Time: 35 min.

Total Time: 40 min.

Ingredients:

8 oz of whole wheat spaghetti, cooked per instructions
2 1/2 cups of marinara sauce
10 oz of ricotta cheese
2 tbsp fresh basil, chopped
1 clove of garlic, minced
1 egg
2 tbsp Parmesan cheese
Sea salt and freshly cracked pepper, to taste
1 cup of fresh mozzarella, grated (more if desired)
2 tbsp black olives, sliced
1 tomato, sliced

Directions:

Preheat the oven to 400 degrees. Coat an 8 inch baking dish with cooking spray.

Cook the spaghetti in salted water, per instructions.

While the pasta is cooking, combine the ricotta cheese, basil, minced garlic, egg, Parmesan cheese, sea salt, and freshly cracked pepper, to taste. Mix well until thoroughly combined.

Drain the pasta then place it back into the pot it was cooked in. Add the spaghetti sauce and mix until evenly coated. Place half of the spaghetti into the baking dish. Spoon the ricotta cheese on top of the spaghetti and leaving an inch border around the edges.

Cover the ricotta mixture with the remaining spaghetti. Sprinkle the top with mozzarella cheese, olives, and tomato slices. Season the tomatoes with sea salt and freshly cracked pepper, to taste then sprinkle with a bit of Parmesan cheese.

Place into the oven and bake for 25-30 minutes. Remove from the oven and let it cool for 5-10 minutes before slicing and serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cinnamon Spice & Everything Nice

References

^{^} Cinnamon Spice & Everything Nice (www.cinnamonspiceandeverythingnice.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Tapenade, Mozzarella, and Tomato Panini

by Pam on September 26, 2012

I had leftover tapenade^[1] to use up as well as some French bread so I decided to make a panini. I added a bit of mozzarella and some tomato slices and this sandwich ended up being AMAZING. I loved the salty tapenade with the crisp bread and the gooey cheese. It was simple, quick (literally took 5 minutes), and so delicious. I am excited to say that I still have some tapenade and French bread left… guess what I’ll be having for lunch tomorrow!

Make the tapenade^[2].

Preheat your panini grill or a grill pan over medium heat.

Place a little bit of mozzarella on top of one slice of bread. Add the tapenade to the top of the cheese followed by the tomato slices and a little more cheese. Place the other piece of bread on top.

Place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!

Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it and it’s way better for you!

Print^[3]

Tapenade, Mozzarella, and Tomato Panini

Yield: 1

Cook Time: 5 min.

Ingredients:

2 slices of French bread
Mozzarella cheese, to taste
2 tbsp tapenade (see recipe link above)
2 slices of tomato

Directions:

Make the tapenade.

Preheat your panini grill or a grill pan over medium heat.

Place a little bit of mozzarella on top of one slice of bread. Add the tapenade to the top of the cheese followed by the tomato slices and a little more cheese. Place the other piece of bread on top and place into your panini pan (or grill pan). Cook for 5 minutes or until crispy and golden brown. Serve immediately. Enjoy!

Side Note: I always cook my paninis dry. I find that using oil or butter on the bread makes the sandwich too greasy. Try it – I bet you will like it and it’s way better for you!

Recipe and photos by For the Love of Cooking.net

References

^{^} tapenade (www.gordon-ramsay-recipe.com)
^{^} tapenade (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Veggie Mini Frittata with Asparagus, Tomatoes, Spinach, and Extra Sharp Cheddar

by Pam on December 5, 2013

I wanted something light and simple for lunch today so I decided to make a veggie mini frittata. I grabbed some eggs, asparagus, spinach, and extra sharp cheddar from the refrigerator and found some grape tomatoes on the counter. This frittata was light, fluffy, and so delicious. Mini frittatas are one of my favorite meals because they are simple, healthy, and a terrific way to use up extra ingredients you have on hand.

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined. Place a few pieces of asparagus, spinach, tomato slices, and extra sharp cheddar into the mini baking dish then season with sea salt and freshly cracked pepper, to taste.

Pour the egg mixture into the baking dish then place the remaining asparagus, spinach, tomato slices, and extra sharp cheddar. Re-season the top with sea salt and freshly cracked pepper, to taste, if desired.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

Print^[1]

Save^[2]

Veggie Mini Frittata with Asparagus, Tomatoes, Spinach, and Extra Sharp Cheddar

Yield: 1

Prep Time: 5 min.

Cook Time: 20-25 min.

Total Time: 30-35 min.

Ingredients:

2 eggs
2 tsp milk
Sea salt and freshly cracked pepper, to taste
2 asparagus spears, wooden ends removed, and cut into small pieces
3-4 grape tomatoes, sliced
1 tbsp fresh spinach, chopped
1 small slice of extra sharp cheddar, diced

Directions:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined. Place a few pieces of asparagus, spinach, tomato slices, and extra sharp cheddar into the mini baking dish then season with sea salt and freshly cracked pepper, to taste.

Pour the egg mixture into the baking dish then place the remaining asparagus, spinach, tomato slices, and extra sharp cheddar. Re-season the top with sea salt and freshly cracked pepper, to taste, if desired.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)