Quilters' Recipes Blog : Beef, Italian

Cheesy Mostacolli

QuiltersRecipes — Wed, 01 Apr 2009 23:48:00 GMT

Submitted by Amy Doepke

1 box mostacolli noodles - cooked al dente
1 pound ground beef browned
2 cans cheddar cheese soup
1 can (or jar) spaghetti sauce
2 cups shredded mozzarella cheese
2 tsp. Italian seasoning
1 tsp. ground pepper

Mix together and place in 9 X 13 dish. Top with 1 cup shredded mozzarella cheese. Bake at 350º for 30 minutes.

Baked Ravioli

QuiltersRecipes — Wed, 01 Apr 2009 23:47:00 GMT

Submitted by Rosemary Taylor via email

16 pz. package frozen ravioli, cooked.
1 pound ground beef, cooked
1 jar spaghetti sauce
2 c. shredded mozzarella cheese

Add browned beef to spaghetti sauce. In an 11×7 pan, spread 3/4 c. meat sauce. Then layer in the following order:
1/2 of the ravioli
1/2 remaining meat sauce
1/2 cheese
rest of ravioli
rest of meat sauce

Cover with aluminun foil and bake in a 425 oven for 30-35 minutes (or 350 oven for 45 minutes). Remove foil and discard; layer rest of mozzarella over ravioli. Return to oven until cheese is melted.

I double this recipe and use a 9×13 dish.

Italian Crock Pot Meal

QuiltersRecipes — Wed, 01 Apr 2009 23:46:00 GMT

Italian Crock Pot Meal
Sheryl Duden
Sheryl says, “I have 2 quick things I do for dinner.”

The first one is: In a Crock Pot put as many boneless skinless chicken breasts as needed for your family. Dump a can of diced or stewed Italian tomatoes and a small can of tomato sauce.

The second is basically the same only I use a large charcoal steak and the tomatoes.

Let them cook in the crock pot/slow cooker on low all day and then serve over pasta with a salad or vegetable. Quick and easy and my family loves it. To spice it up, you could use a different flavor of the diced or stewed tomatoes.

Italian Beef

QuiltersRecipes — Wed, 01 Apr 2009 23:45:00 GMT

Jeannie Sanchez
1, 3-4 pound beef roast
1 package DRY Italian salad dressing mix..(Like Good Seasons)
8 oz. pepperoncini peppers, juice
1 can beer OR beef broth

Put all in the crock pot. Cook on high for 6-8 hours. If it hasn’t fallen apart, pull apart with two forks. Discard the pepper stems, but keep the peppers in! Serve on buns with some juice for dipping. (This smells SO good while it cooks, you will drive everyone crazy waiting for dinner!)