Cooking Lessons for Dad

Cooking Lessons for Beginners

No-boil Baked Ziti

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No-boil Baked Ziti

No-boil Baked Ziti

Ingredients

  • 2 eggs
  • 1 cup ricotta cheese (divided)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon Kosher salt (or to taste)
  • 2 cups water
  • 1 cup Mozzarella cheese, shredded (divided)
  • 4 cups (32 ounces) pasta sauce
  • 1 pound Ziti or Penne pasta, dried
  • 2 tablespoons Parmesan cheese
  • Cooking spray

Instructions

    1: Preheat oven to 400 degrees. Spray a 9 x 13 inch baking pan with cooking spray.
    2: In a medium bowl whisk together the eggs, 1/2 cup of the ricotta, Italian seasoning, salt, water and 1/2 cup of the mozzarella cheese.
    3: Stir in the dried pasta.
    4: Spread half the pasta sauce over the bottom of the pan. Next spread the egg and cheese mixture on top of the pasta sauce.
    5: Spread the rest of the pasta sauce over the top.
    6: Dollop the rest of the ricotta cheese over the top.
    7: Sprinkle with the rest of the mozzarella and the Parmesan cheese.
    8: Cover tightly with foil. Bake 40 minutes.
    9: Remove the foil and cook 10 more minutes or until the cheese is bubbly and starts to brown.
    10: Cool 10 minutes to allow the sauce to thicken. Serve.

Notes

Adjust the sauce and cheese to taste.
You may want to set the filled baking pan on a rimmed baking sheet to catch possible spills.
Top the cooked No-boil Baked Ziti with more Parmesan cheese if desired.

© Karen Breyer

Try this delicious No-boil Baked Ziti pasta recipe! It is easy to make and healthy too. What’s extra nice is you do not need to cook the Ziti pasta separate. You add the dry Ziti pasta with other ingredients and the pasta cooks as the casserole bakes. So easy! This Baked Ziti casserole dish is perfect for a causal or fancy dinner. Add a salad and some bread for a complete meal. This No-boil Baked Ziti is easy to make and everyone will love it! In this cooking video Karen Breyer will show you step-by-step how to make No-boil Baked Ziti. Watch this cooking video and make this No-boil Baked Ziti recipe today!

Stacked Enchilada Bake

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Yield: 6 servings

Stacked Enchilada Bake

Stacked Enchilada Bake

Ingredients

  • 12 corn tortillas
  • 2 15.5 ounce cans chili beans, seasoned (3 1/2 cups)
  • 14 ounce can Mexican style tomatoes
  • 1 1/2 cups cheese sauce (vegan or regular)
  • 1/3 cup black olives, sliced (or as desired)
  • 1/4 cup green onions, sliced
  • Cooking spray

Instructions

    1: Preheat oven to 400 degrees. Spray an 8 or 9 inch square baking dish or 2 quart casserole dish with cooking spray.
    2: Mash or briefly blend the tomatoes. Set aside.
    3: Tear or cut tortillas into bite-size pieces.
    4: Cover the bottom of the baking dish with half of the tortilla pieces.
    5: Cover the tortilla pieces with half of the beans. Repeat the layers of tortillas and beans.
    6: Pour 1 cup of the cheese sauce over the bean layer.
    7: Pour the canned tomatoes over the cheese layer.
    8: Dot the tomato layer with the remaining cheese sauce.
    9: Sprinkle with olives and onions.
    10: Bake uncovered 25 - 30 minutes or until bubbly around the edges. If desired top with sour cream, guacamole, salsa and/or fresh chopped tomatoes.

Notes

You can use seasoned black beans in place of the chili.
I prefer a 9 inch square baking dish as it has a bit more room.
The layers are tortillas, beans, tortillas, beans, cheese, tomatoes, cheese, olives and onions.

© Karen Breyer

Try this delicious, healthy, tummy satisfying Stacked Enchilada Bake recipe! This is an easy, fast enchilada recipe that tastes amazing! No more rolling up every tortilla. Stacking tortilla pieces is the key to make this recipe fast. If you love enchiladas, this Stacked Enchilada Bake could be your new favorite recipe. In this cooking video Karen Breyer will show you step-by-step how to make this Stacked Enchilada Bake recipe. Watch this cooking video and make this super delicious Stacked Enchilada Bake for dinner today!

Spaghetti with Walnut Pesto

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Spaghetti with Walnut Pesto

Spaghetti with Walnut Pesto

Ingredients

  • 1 pound spaghetti
  • 4 - 6 quarts water
  • 1/3 cup olive oil, extra virgin
  • 1 1/4 cups walnuts, chopped small
  • 1 tablespoon garlic, minced (or to taste)
  • 1/4 cup Italian parsley, minced
  • 2 - 3 teaspoons Kosher salt (or to taste)
  • 1 cup Parmesan cheese, grated

Instructions

    1: Bring 4 - 6 quarts of water to a boil. Add salt to the water as suggested on the spaghetti/pasta package.
    2: Add the pasta to boiling water. Cook according to package directions or until almost al dente.
    3: Reserve 1 cup (or more) of the pasta water. Drain pasta and return to the pan.
    4: While pasta is cooking, heat olive oil over low heat in a sauté pan. Add the nuts and garlic. Cook until the nuts just start to brown (about 7 - 9 minutes). Stir frequently.
    5: Stir the salt and parsley into the sauce. Cook another minute.
    6: Mix the walnut pesto sauce into the drained spaghetti. Then stir in the amount of reserved water needed to get the desired consistency.
    7: Stir in the Parmesan cheese. Salt to taste. Serve.

Notes

You can use grated Romano cheese in place of the Parmesan if desired.

You may use any type of long, slender pasta for this recipe.

In addition to the salt I add to the pesto, I add a couple teaspoons of salt to the pasta water. This gives more flavor to the spaghetti. Except for the reserved water, this water will be discarded after the spaghetti is cooked.

© Karen Breyer

Try this easy Spaghetti with Walnut Pesto recipe! It tastes so delicious you will think you are in an Italian restaurant. This Spaghetti with Walnut Pesto recipe is perfect for both fancy and simple meals. Serve this pasta with a salad and bread and you have a nice dinner. You can reheat any leftovers for a tasty quick meal. In this cooking video Karen Breyer will show you step-by-step how to make this Spaghetti with Walnut Pesto recipe.

This may turn out to be your new favorite go-to recipe when you need a great meal without much fuss. This pasta recipe needs only a few simple ingredients. You likely already have most of them. Watch this cooking video and make this delicious Spaghetti with Walnut Pesto for dinner tonight!

This Spaghetti with Walnut Pesto is so delicious!

French Bread Pizza

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Love Pizza? Learn how to make this super tasty French Bread Pizza with all your favorite toppings! This French Bread Pizza recipe is so easy to make and tastes super delicious! You can custom make your pizzas and make everyone happy!

In this cooking video Karen Breyer will show you step-by-step how to make French Bread Pizza. I use whole wheat French bread with lots of delicious, healthy toppings! Adjust the toppings to your taste. French Bread Pizza is perfect for lunch, dinner, parties and game night! I even eat the leftovers for breakfast and snacks. If you are looking for a new French Bread recipe I think you will love this one. Watch this cooking video and make this tasty French Bread Pizza for dinner tonight!

Yield: 8 servings

French Bread Pizza

Ingredients

  • French bread loaf, whole wheat
  • 2 1/2 cups pizza or pasta sauce
  • 2 cups mozzarella cheese
  • Choice of toppings:
  • Onion, chopped
  • Bell peppers, chopped
  • Mushrooms, sliced
  • Tomatoes, sliced
  • Pineapple tidbits
  • Olives, pitted and sliced
  • Zucchini, thinly sliced
  • Garlic, thinly sliced raw or roasted
  • Herbs, fresh (oregano, basil)
  • Crushed red pepper flakes
  • Veggie or regular meats (cooked)
  • Cheese, shredded (variety)
  • Parmesan cheese
  • And more!

Instructions

  1. Preheat oven to 400 degrees. Line baking sheet with foil.
  2. Slice loaf of bread lengthwise in half. Place cut side up on a baking sheet.
  3. Spread the sauce evenly over the bread, leaving about 1/2 inch border without sauce.
  4. Sprinkle cheese over sauce.
  5. Layer and arrange your choice of toppings over the cheese. Place the large items first and then the smaller ones.
  6. Bake about 10 - 14 minutes or until cheese is melted and bubbly (vegan cheese won’t get bubbly).
  7. Allow to cool a bit. Cut and serve.

Notes

Use more or less sauce and toppings as desired. Your pizza will be as healthy as your toppings are.

Adjust the ingredients to your taste.

For extra crispy bread, lightly toast the bread for about 5 minutes. Then top and cook as directed.

You can also cook this pizza in a toaster oven at 400 degrees. Cut the French bread in half and then lengthwise in half. You will have 4 pieces of bread instead of 2. Top bread with sauce, cheese and toppings. Bake on a foil lined toaster oven baking sheet or place directly on rack. Bake one or two at a time as you have room in the oven.

© Karen Breyer

 

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