Pastas keep very well and leftovers freeze very well. Kids tend to love noodles. So that's why these dishes make such great Hospitality Meals.
Lasagna
Surprise! I posted a Lasagna recipe. Everyone brings a lasagna for a Hospitality Meal. It's basically a given that you'll get one at some point. This was my mom's recipe and it was my very favorite meal as a kid and my oldest son loves it today! If you don't have a good lasagna recipe, try this one and I'd bet it won't disappoint.
Ingredients:
Red Sauce:
1 pound Italian sausage
1 clove garlic, minced
Salt
1 T. basil
1 large can tomatoes
2 small cans tomato paste
1 t. Italian seasoning
1 onion
White Sauce:
3 c. cottage cheese (can use Ricotta but we don't like it as much)
1/2 c. parmesan cheese
2 T. dried parsley
2 eggs, beaten
1 box lasagna noodles
1 pound mozzarella cheese, shredded
Preparation:
Cook lasagna noodles as directed on package. Cook until still firm as they will still cook in the oven. I've never tried the no-boil lasagna noodles, so you're on your own if you want to try those.
Remove sausage from casing and brown with garlic and onion over medium heat in a skillet. Add basil, Italian seasoning, tomatoes and tomato paste. Add salt to taste. Simmer.
In a blender or food processor, mix cottage cheese, parmesan cheese, parsley and eggs. Blend well and set aside.
In a 9x13 pan layer noodles overlapping so no holes or gaps show through. Layer with half of the white sauce. On top of that layer a third of the red sauce. Then top that with a third of the mozzarella cheese. Repeat noodles, remaining white sauce, 1/3 red sauce, 1/3 mozzarella. Add a top layer of noodles, the last of the red sauce and the last of the mozzarella.
Bake 45 minutes at 350 degrees. You can bake this covered (spray foil with cooking spray on the inside so cheese doesn't stick as it cooks). Then take foil off the last 5-10 minutes until bubbly. Let lasagna set for 5-10 minutes before serving. Lasagna the first day, fresh out of the oven tends to slide and be messier. The second day this firms up and serves beautifully!
Spaghetti Pie
My friend Amy brought me this dish when my 2nd son was born. I had never heard of anything like it. I found a recipe in our church's cookbook that I figured was her recipe, so it became the one I always cooked. Fast forward over 4 years and we had Amy and her husband over for dinner when her husband lost his job right after my husband lost his job. We needed a comfort meal together to talk, cry and pray together. I made this recipe and Amy was shocked that it was different from her recipe and she said she liked mine better. This dish freezes really well and it may be a great thing to pick up a spare pie plate so you can make 2 pies and put one in the freezer before baking.
Ingredients:
8 oz. spaghetti
2 eggs, beaten
1/4 c. Parmesan cheese
2 T. butter
1/3 c. onion, chopped
1 c. sour cream
1 pound Italian sausage
1 can tomato paste (6oz)
4 oz. mozzarella cheese
1 can water
Preparation:
Break spaghetti in half. Cook according to directions on package and drain. While warm, mix spaghetti with eggs and Parmesan cheese. Press into greased pie plate and pat mixture on bottom and sides of the dish. Set aside. In a skillet melt butter over medium heat. Add onion and cook until limp. Stir in sour cream. Spread this mixture over the spaghetti. Remove sausage from casing and crumble in the skillet. Cook and drain. Add tomato paste and can of water. Simmer 10 minutes. Spread on top of sour cream mixture. Bake for 25 minutes at 350. Add mozzarella cheese on the top and return to oven for a few minutes until cheese melts.
Lemon Cream Chicken Pasta
This is a tangy dish and very rich, but we love it in our house! The pasta cooks in chicken broth. If I were you, plan to have some extra chicken broth on hand because it may absorb before the pasta is quite done.
Ingredients:
3 boneless chicken breasts
1 lemon, quartered
2 t. garlic powder, divided
1 t. pepper divided
2 1/2 - 3 cans chicken broth (14.5 oz each)
1/4 c. lemon juice
8 oz. package of rotelle pasta
1 c. heavy cream
1 t. grated lemon zest
Preparation:
Place chicken in a greased baking dish. Squeeze lemon over both sides of chicken and season both sides with 1 /12 t. garlic powder and 3/4 t. pepper. Bake at 350 degrees until chicken is done, about 15 minutes. In a large saucepan, season the chicken broth with remaining 1/2 t. garlic powder and 1/4 t. pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat until all liquid is absorbed, about 20 minutes. Cut cooked chicken into small pieces and stir into cooked pasta, along with the cream and lemon zest. Cook over low heat for 5 minutes more.
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