Here’s the lasagna I mentioned yesterday in my basil post. This came out very well. I used a square pan so I needed to trim my noodles a bit and really only used 7; adjust pasta as needed for your pan size. I really enjoyed the fresh mozzarella but any mozzarella will work. Fresh mozzarella is a bit moister and softer than the pre-shredded type but both have their own charms so use your favorite or even an italian cheese blend if desired.
Cook meat and add salt and pepper if desired. In small bowl combine ricotta, egg, basil, and parmesan cheese.
In bottom of oiled baking dish pour about 1/4 cup of spaghetti sauce. Lay 3 noodles across bottom of pan ~ trim noodles if needed; I used a square pan so my noodles were a little long. Layer 1/2 of the meat, 1/2 of the ricotta mixture, and 1/2 cup spaghetti sauce and about 4 ounces of mozzarella.
Repeat with next layer. Lay final layer with noodles top with remaining sauce and mozzarella. Sprinkle with additional parmesan if desired.
I wanted to make a creamy sauce for the pasta today so I decided to go alfredo style. Not perhaps a traditional alfredo; a little on the thin side and lightly seasoned yet a bit spicy. Here’s my recipe for today.
Shrimp and Angel Hair Pasta with an Alfredo Style Sauce
1 to 1 1/2 pounds peeled shrimp
12 o.z. uncooked pasta ~ I choose angel hair pasta today
3 Tbs butter – divided
2 – 3 cloves garlic – minced
1 tsp black pepper
1/2 tsp salt
1/2 tsp crushed red pepper
1/4 tsp italian herbs
2 cups heavy cream
1/2 cup fresh grated parmesan cheese
1 Tbs fresh parsley – chopped
Thaw and drain shrimp and set aside; cook pasta according to package directions. In skillet melt 1 Tbs butter; add garlic, salt, pepper, and crushed red pepper. Stir together and cook for a couple of minutes. Add cream and heat through over medium heat; about 5 – 10 minutes. While cream is heating melt remaining butter in another skillet. Add shrimp to melted butter; season with additional salt and pepper if desired. Add italian herbs and cook until shrimp is just finished; about 4 minutes depending on shrimp size. Stir parmesan cheese into cream sauce. Add drained cooked pasta to shrimp pour sauce over top and mix together. Sauce will be thin; remove from heat and allow 3 – 5 minutes for sauce to thicken and stick to pasta. Stir in fresh parsley and serve with additional parmesan cheese if desired