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Lasagna Roll-Ups
by LENA ABRAHAM
OCT 30, 2018

ETHAN CALABRESE
Classic lasagna, as much as we adore it, can be extremely time-consuming.
Roll-ups are wayyy quicker. Once assembled, they only need 15 minutes in
the oven. We promise it's enough time for the cheese to get super melty and
the edges to get perfectly crispy.

YIELDS:6
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:0 HOURS 40 MINS
INGREDIENTS
1/2
(1-lb.) box lasagna noodles

1 tbsp.
extra virgin olive oil

1/2
large onion, chopped

3
cloves garlic, minced

Kosher salt

Freshly ground black pepper

1/2 tsp.
red pepper flakes
 10 oz.
baby spinach

1 tsp.
lemon zest

2 c.
ricotta

1
large egg

1 c.
freshly grated Parmesan, divided

1 c.
marinara

2 c.
mozzarella

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DIRECTIONS

1. Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and
cook lasagna noodles until al dente. Drain.
2. In a large skillet over medium heat, heat oil. Add onion and garlic and season
with salt, pepper, and red pepper flakes. Cook until onions are soft, about 5
minutes. Add spinach and cook until wilted. Stir in lemon zest and remove
from heat.
3. In a large bowl, stir ricotta, egg, and 1/2 cup Parmesan until combined
then season with salt and pepper.
4. Spread ricotta mixture onto one side of each lasagna noodle. Top with
marinara and cooked spinach, then sprinkle with mozzarella and roll up tightly.
5. In a large deep baking dish, spoon a layer of marinara on bottom of dish. Add
the roll-ups and spoon more sauce onto each roll-up. Sprinkle more
mozzarella and Parmesan over each roll up. Bake until bubbly and melted,
about 20 minutes.
6. Garnish with parsley before serving.
You are here: Home / Recipes / Cheesy Baked Macaroni Recipe

Cheesy Baked Macaroni Recipe

Cheesy Baked Macaroni is a good dish to prepare this holiday season. It is
delicious, cheesy, and a sure crowd pleaser. This can be prepared during
Christmas dinner, or you can bring this along for your potluck parties.

My entire family loves pasta; the richer and cheesier, the better. Cheesy
Baked Macaroni is one of our favorite pasta dishes. We love it with a toasted
sliced of loaf bread with butter, or even garlic bread.

This has similarities with the previous baked macaroni recipe that I posted.
The main difference is the type of cheese used and the amount of bell
peppers, which I think helps gives this dish a unique overall taste. Both are
great recipes that I am really proud of.

I hope that you enjoy the holidays with your loved ones. Cheers!

Try this Cheesy Baked Macaroni Recipe. Enjoy!

Cheesy Baked Macaroni

Prep Time10 minutes

Cook Time50 minutes

Total Time1 hour

Servings10
AuthorVanjo Merano
Ingredients
 1.67 lb. macaroni
 1.25 cup shredded cheddar cheese
Tomato meat sauce

 1.67 lb. ground beef

 1.67 Knorr beef cube
 1.67 small red bell pepper chopped
 1.67 small green bell pepper chopped
 1.67 small yellow onion cubed
 5 cloves garlic crushed and chopped
 1.67 lb. tomato sauce
 Salt and ground black pepper to taste
 5 tablespoons cooking oil
White sauce

 6.67 tablespoons butter

 0.83 cup all-purpose flour
 2.92 cups fresh milk
 0.83 cup quick melt cheese
Instructions

1. Cook the pasta according to package instructions. Set aside.

2. Cook the tomato meat sauce by heating oil in a pot.

3. Sauté the garlic, onion, and bell pepper for 3 to 5 minutes.

4. Add the ground beef. Continue to cook until it browns.

5. Add the Knorr Beef Cube. Stir.

6. Pour the tomato sauce in the cooking pot. Stir and let boil.

7. Sprinkle some salt and ground black pepper. Continue to cook for 5 minutes. Set
aside.

8. Prepare the white sauce by melting the butter in a pot.

9. Add the all-purpose flour. Stir until the flour absorbs the butter and lumps are
formed.

10. Pour the milk in the cooking pot. Continuously stir the mixture while heating the
milk until the flour dilutes completely. You can use a wire whisk while mixing to
make the texture smooth (be careful with the Teflon pot though, if you are using
one).
 11. Add the quick melt cheese. Continue to stir until the cheese completely melts
and is well blended with the mixture. Turn the heat off.

12. Arrange the macaroni in a mixing bowl. Pour the tomato meat sauce in and then
mix well. Add a few tablespoons of the white sauce in the bowl along with some
shredded cheddar cheese. Mix well.

13. Arrange the macaroni mixture on a baking pan. Top with remaining white sauce.
Make sure to spread the sauce all over to cover the top.

14. Preheat oven to 375F. Bake for 15 to 18 minutes.

15. Remove from the oven. Serve.

16. Share and enjoy!

Nutrition
Serving: 6g

Tuna Carbonara
03/10/2018

Ingredients (serves 10 people)

 butter, 1 small can mushroom, magic sarap

 1 can mushroom cream of mushroom, 1 Can Nestle cream 1 big can evap milk,
 2 cans of tuna in oil, 1 kilo pasta, salt and pepper

Directions

1. boil pasta as directed in packaging, saute' mushroom until tender cooked in oil
then add butter,
2. add tuna simmer for 1mins. then add pepper and magic sarap,
 3. then put mushroom cream, nestle cream and evap milk then simmer for atleast
5-8 mins :)

Oreo Cheesecake Cookies

Oreo cheesecake cookies with hidden mini chocolate chips and encrusted with Oreo cookie crumbs!
prep time:15 mins
cook time:20 mins
total time:35 mins
Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): -
15
Calories: 186kcal
Author: Julie Wampler
INGREDIENTS

 1/2 cup unsalted butter, room temperature

  3 ounces cream cheese, room temperature
 1 cup granulated sugar
 1 tsp vanilla extract
 1 cup flour
 1/2 cup mini chocolate chips
 1 cup crushed Oreo's, it took about roughly 10 Oreo cookies

INSTRUCTIONS

 Preheat oven to 375 degrees and line baking sheets with silicone baking mats or parchment
paper.
 In a food processor, crush the Oreo cookies until they're fine crumbs. Set aside.
 In the bowl of a stand mixer, cream together the butter and cream cheese until smooth and
well combined.
 Add the sugar and vanilla extract and beat until well incorporated.
 Gently mix in the flour and stir in the chocolate chips with a spatula.
 Using a medium sized cookie scoop, scoop the dough and put it in your hands to roll it into a
ball. Roll the ball in the Oreo crumbs and cover the dough well.
 Place on cookie sheet and repeat until all the dough has been used up.
 Bake for 12-15 minutes (I had to bake mine for longer because my balls were a lot bigger so
it took 20 minutes to bake).
 Remove from oven when you see that the edges are getting browned. Let cool on baking
sheet for 5 minutes then transfer to cool completely on a wire rack.
 Store in an airtight container for up to 5 days.

NOTES
Source: from Brown Eyed Baker
Nutrition Facts
Oreo Cheesecake Cookies
Amount Per Serving (1 cookie)
Calories 186Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 19g21%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.

The Best Chocolate Chip Cookie Recipe

Ever
This is the best chocolate chip cookie recipe ever. No funny ingredients, no
chilling time, etc. Just a simple, straightforward, amazingly delicious,
doughy yet still fully cooked, chocolate chip cookie that turns out perfectly
every single time!
CourseDessert
CuisineAmerican
Keywordbest chocolate chip cookies, chocolate chip cookie recipe,
chocolate chip cookies no chilling, easy chocolate chip cookie recipe
Prep Time10 minutes
Cook Time8 minutes
Total Time30 minutes
Servings12 cookies
Calories263.4 kcal
AuthorLaura
Equipment
 measuring spoons

 measuring cups

 KitchenAid Mixer

 spatula

 baking sheet

Ingredients
 0.5 cup salted butter* softened

 0.5 cup white (granulated) sugar

 0.5 cup light brown sugar packed

 1 tsp pure vanilla extract

 1 large eggs

 1.5 cups all-purpose flour

 0.5 tsp baking soda

 0.3 tsp baking powder

  0.5 tsp sea salt***

 1 cups chocolate chips (or chunks, or chopped chocolate)

US Customary - Metric
Instructions
1. Preheat oven to 375 degrees F. Line a baking pan with
parchment paper and set aside.

2. In a separate bowl mix flour, baking soda, salt, baking

powder. Set aside.

3. Cream together butter and sugars until combined.

4. Beat in eggs and vanilla until fluffy.

5. Mix in the dry ingredients until combined.

6. Add 12 oz package of chocolate chips and mix well.

7. Roll 2-3 TBS (depending on how large you like your

cookies) of dough at a time into balls and place them evenly
spaced on your prepared cookie sheets. (alternately, use a small
cookie scoop to make your cookies)!

8. Bake in preheated oven for approximately 8-10 minutes.

Take them out when they are just BARELY starting to turn brown.

9. Let them sit on the baking pan for 2 minutes before

removing to cooling rack.

Nutrition
Serving: 1cookie (using 3 TBS
dough) | Calories: 263.4 kcal | Carbohydrates: 41.2 g | Protein: 2.7 g | Fat: 12.6
g | Cholesterol: 31.6 mg | Potassium: 115.4 mg | Fiber: 1.4 g | Sugar: 25.5 g | Vi
tamin A: 260IU | Calcium: 23mg | Iron: 1.3 mg

Red Velvet White Chocolate Chip Cookies

 Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
These homemade red velvet cookies are full of white chocolate chips. Red Velvet White Chocolate
Chips Cookies are full of all the classic red velvet cake recipe flavors!
Course: Cookies
Cuisine: American
Keyword: red velvet white chocolate chip cookies
Servings: 12 cookies, large
Author: Michelle
Ingredients
 1/2 cup butter, softened
 1/2 cup brown sugar
 1/2 cup sugar
 1 egg
 1 1/2 tsp vanilla extract
 1/2 tsp salt
 1/4 tsp espresso powder, optional
 1 Tbsp buttermilk*
 1 1/3 cup all-purpose flour
 1/2 tsp baking soda
 1 tsp cornstarch
 2 1/2 Tbsp cocoa powder
 1 Tbsp red food coloring (I used liquid)
 1 cup white chocolate chips
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Instructions
1. Beat butter until light and fluffy, about 1 minute. Add in brown sugar and white sugar and beat
until well creamed. Beat in the egg, vanilla extract, salt, buttermilk, and espresso powder. Add in
the food coloring and mix. Once combined, set aside.
2. In a separate bowl, mix together flour, baking soda, cornstarch, and cocoa powder. Once
combined, slowly incorporate the dry ingredients into the wet ingredients. Once combined, if the
dough is not as red as you would like, feel free to add in more food coloring until it's at your
desired color.
3. Add in white chocolate chips. Mix. Once combined, chill the dough in the fridge for at least 30
minutes. (Or, if you're impatient like me, scoop the dough onto a baking sheet, and pop into the
freezer for five minutes and then bake).
4. Preheat the oven to 350 degrees.
5. Scoop dough into 2-inch Tbsp balls, place 2-inches apart on a cookie sheet.
6. Bake for 10-12 minutes, or until slightly soft to the touch but not gooey (because of the color,
red velvet cookies can be hard to tell if they're that "golden brown", thus the touch method is my

best bet! )
7. Allow to cool and enjoy!
Recipe Notes
*The buttermilk can be substituted with regular milk. Buttermilk just gives the cookies that traditional

red velvet flavor!