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Welcome to Daily Pasta blog :) we sell 5 kind of pasta: Spaghetti Bolognese, Spaghetti Creamy Meatballs, Spaghetti Asian Chicken BBQ, Lasagna, Creamy Mushroom

World's Best Lasagna

Selasa, Mei 08, 2012 |

World's Best Lasagna Recipe Prep Time:
30 Min
Cook Time:
2 Hrs 30 Min
Ready In:
3 Hrs 15 Min

12 serving

 Ingredients

  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese

Directions

  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 448 | Total Fat: 21.3g | Cholesterol: 84mg
Powered by ESHA Nutrient Database

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Posted by Daily Pasta

Chinese Chicken Spaghetti Recipe

Selasa, Mei 01, 2012 |

Chinese Chicken Spaghetti Recipe

  • Prep/Total Time: 30 min.
  • Yield: 6 Servings
20 10 30

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 tablespoon cornstarch
  • 4 tablespoons reduced-sodium soy sauce, divided
  • 2 tablespoons sesame oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 2-inch pieces
  • 2 tablespoons white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon canola oil
  • 2 cups fresh snow peas
  • 2 cups shredded carrots
  • 3 green onions, chopped
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1/2 teaspoon crushed red pepper flakes

Directions

  • Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
  • In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined. Yield: 6 servings, 1 cup per serving.
Nutritional Analysis: 1 cup equals 329 calories, 9 g fat (1 g saturated fat), 44 mg cholesterol, 465 mg sodium, 37 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

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Posted by Daily Pasta
Selasa, April 24, 2012 |

 
Spaghetti and meatballs with a homemade sauce.

Ingredients:

  • Meatballs:
  • 2 eggs
  • 1/2 cup milk
  • 3 slices bread, crumbled
  • 2 pounds lean ground beef
  • 1/2 cup finely chopped onion
  • 2 tablespoons chopped parsley
  • 1 clove garlic, smashed, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Sauce:
  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, smashed and minced
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon dried leaf basil
  • 1/4 teaspoon black pepper
  • 1 large can (28 to 36 ounces total) crushed Italian tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 16 ounces thin spaghetti
  • Parmesan cheese

Preparation:

Recipe for spaghetti and meatballs
Make meatballs. In a medium bowl, beat eggs lightly; add milk and bread and let stand for about 5 minutes. Add ground beef, onion, parsley, garlic, salt, and pepper; mix gently until well blended. Shape into about 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 450° for 25 minutes. In a Dutch oven, in hot oil over medium heat, sauté onion until tender and just begins to turn golden. Add remaining sauce ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary. Add meatballs; cover and simmer 50 to 60 minutes longer, stirring from time to time.
Cook spaghetti according to package directions; drain.
Serve spaghetti topped with meatballs in sauce; sprinkle with grated Parmesan cheese.
Spaghetti and meatballs serves 6.

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