If you are anything like me, the rising cost of everything has put a hurting on the budget.
As such, the opportunities to dine out are becoming fewer and further between simply because ends must meet.
However, that doesn’t mean that you have to sacrifice your favorite meals.
Many people love Italian, and it is one of the more expensive restaurant options out there. But making it at home can save money and allow for more face-to-face family interaction in the private setting of your own home. That sounds like a win-win situation to me!
I will admit, I am not the biggest fan of Italian. I cannot eat spaghetti, but I will admit, I do somewhat like lasagna. I also hate Mondays, so I suppose I could be Garfield, but I digress.
However, when we tried the skillet lasagna over the weekend, it was a pleasant surprise. Paired with the homemade parmesan knots, there were all the makings of a delicious, budget friendly Italian meal right at home.
As I mentioned, I don’t eat spaghetti, but my brothers do, and they are excited to try million dollar spaghetti. It brings a new twist to the classic dish that might intrigue some of you.
I’m still not a huge fan of Italian, and will most likely stick to my frozen pizzas, but it was nice to branch out a bit and try something new. Who knows, maybe you will like it too?
SKILLET LASAGNA
1 pound bowtie pasta
1 tablespoon olive oil
1 pound ground chuck (can use beef)
1 jar spaghetti sauce
1 teaspoon salt
½ teaspoon garlic powder
1 tablespoon Italian seasoning
1 cup shredded mozzarella
1 cup sour cream
■ Boil pasta in a large pot of salted water until al dente (follow instructions on packaging)
■ Drain the pasta.
■ In a large skillet, brown and crumble the meat until fully cooked, drain fat and return to the pan.
■ Pour cooked pasta on top of the meat, then drizzle the olive oil over top of it.
■ Pour the spaghetti sauce, salt, garlic powder and Italian seasoning in and stir well.
■ Add cheese and sour cream and stir over low heat until cheese is melted and all ingredients are combined. Taste and add salt and pepper ( if needed).
■ Can be topped with parmesan or shredded mozzarella if desired.
HOMEMADE PARMESAN KNOTS
12 ounce package of buttermilk biscuits
¼ cup canola oil
3 tablespoons grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon dried parsley flakes
■ Preheat the oven to 400 degrees.
■ Cut each biscuit into thirds.
■ Roll each piece into a 3-to-4-inch rope and tie into a knot, tucking ends under.
■ Place the knots on a greased baking sheet, 2 inches apart.
■ Bake for 8-10 minutes or until golden brown.
■ In a large bowl, combine canola oil, parmesan cheese, garlic powder, oregano and parsley flakes.
■ Add the warm knots to the mixture and gently toss to coat.
■ Serve warm for best results!
MILLION DOLLAR SPAGHETTI
1 tablespoon olive oil
½ cup finely diced onions
3 minced garlic cloves
1 pound ground beef
2 teaspoons Italian seasoning
3 cups marinara sauce
1 pound spaghetti noodles
Kosher salt
8 ounces cream cheese
1 cup ricotta cheese
1 teaspoon garlic powder
2 cups freshly grated mozzarella cheese
■ Preheat the oven to 350 degrees.
■ Grease a 9-by-13-inch pan and set aside.
■ Add olive oil to a large pan or skillet and heat over medium high heat. Add the onion and saute for three minutes and add garlic and saute for one more minute, or until fragrant.
■ Add the beef and saute until brown, breaking it up as you go.
■ Drain the beef and return to the pan.
■ Season with 1 teaspoon of Italian seasoning and mix well with 2 cups of marinara sauce and set aside.
■ While the beef is cooking, boil the spaghetti in well salted water for 3 minutes less than the al dente time listed on the packaging.
■ Drain and return to the pot and mix well to combine with 1 cup marinara sauce. Set aside.
■ In a medium bowl, combine cream cheese, ricotta cheese, garlic powder and remaining teaspoon of Italian seasoning and mix well.
■ Assemble the casserole: Place half of the spaghetti in an even layer in the 9-by-13-inch pan. Evenly spread the cheese mixture over the top of the spaghetti. Place the remaining spaghetti in a single layer over the top of the cheese. Spread the beef and sauce mixture evenly over the top of the spaghetti. Sprinkle it with mozzarella cheese.
■ Bake for 30 minutes or until the top layer is golden brown. If you want it browner, broil for 2-3 minutes, but keep a close eye on it so the cheese doesn’t burn. Serve immediately.
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