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Preparation. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the hot milk, increase the temperature to high, and cook, whisking.
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Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. Meanwhile, brown ground beef and onion in a large skillet over medium heat; stir in spaghetti sauce and simmer for 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
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Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes. Preheat oven to 350 degrees F (175 degrees C). In a lightly greased 2 quart baking dish, place about half of the pasta; top with a.
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In a medium saucepan over medium-low heat, melt butter. Add flour and whisk; allow flour to cook for 2-3 minutes to cook out the 'floury' taste. Add milk, salt and pepper. Stir to combine. Add cheese and stir constantly until you have a smooth mixture. Reduce heat to low, until ready to serve, stirring occasionally.
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Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices. For the cream cheese layer, process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside.
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Mix the diced provolone, softened cream cheese, milk, garlic powder, onion, powder, salt and pepper into the ground beef mixture. Transfer to a casserole dish and cover the top of the meat mixture with the remaining thinly sliced provolone cheese. Bake at 350˚F for 10-15 minutes, or until the cheese is melted.
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Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Place chicken in baking dish. Mix together salt, pepper, garlic, and Italian seasoning. Sprinkle a small amount over chicken breasts. Top with sliced provolone cheese. In a medium bowl, blend together the remaining seasonings with mayonnaise, sour cream, and.
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Add the spaghetti sauce and allow to simmer for 15 minutes. Stir in the sour cream. Add the drained pasta and stir to coat. Preheat the oven to 350F. Spray a 2 quart baking dish with nonstick cooking spray. Pour half of the pasta into the baking dish. Top with half of the Provolone and half of the Mozzarella.
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Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, 1/2 meat sauce mixture, all of the Provolone cheese, all of the sour cream, remaining ziti, remaining sauce mixture and then mozzarella cheese. Top with grated Parmesan cheese. Spray aluminum foil with cooking spray so it doesn't stick to the cheese.
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Meanwhile, brown ground beef and diced onion in a large skillet, drain. Add two jars spaghetti sauce, cover and simmer for about 15 minutes. Spray a 9x13 pan with nonstick spray. Spread half of ziti on bottom of dish. Layer with alternating slices of mozzarella and provolone cheese. Ladle half of meat sauce over cheese.
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Using a blender, combine all of the ingredients, except the pasta. Blend until smooth. Makes approximately 1 1/4 cups. Set aside. Cook pasta, according to package directions. Drain and toss with desired amount of sauce. To serve, transfer to plates, grate Parmesan over the pasta and serve immediately.
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Top each breast with 2 slices provolone cheese. Combine milk and cream of chicken soup and spread over top of cheese. Sprinkle stuffing mix all over the top of the dish. Drizzle melted butter over stuffing mix. Cover with foil and bake in a 350 degree oven for 45 minutes. Remove foil and bake for 15 more minutes to crisp up the stuffing topping.
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Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. Spread a thin layer of sauce in the baking dish, then mix the rest of the sauce with the cooked ziti. Pour half of the ziti/sauce mixture into the dish, then top with a layer of Provolone slices, dollops of sour cream, the remaining ziti, followed by the mozzarella.
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Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop. In a medium bowl, mix cream cheese and garlic. Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 of the cream cheese mixture. Pour in 1/2 of the pesto.
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Preheat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Spread half the noodles in the bottom of the dish. Layer the provolone cheese, sour cream and then half the sauce on top. Add the rest of the ziti. Sprinkle 6 ounces of shredded mozzarella over top the ziti.
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About ¼" thickness is what you're looking for. Make the filling. Shred the sharp provolone cheese (it needs to be sharp provolone) and put in a large bowl. Add the feta cheese, cream cheese, sun dried tomatoes and a little oil from the jar as well. Mix everything together until well combined.
