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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Baked Spasagna




Alrighty, so baked spaghetti lasagna. Except I didn't use spaghetti noodles, and it tastes better than any lasagna I have ever tasted. While it has similar flavors as lasagna, the taste was so much better than lasagna I have made. It was also easier to make as you don't have to worry about repeat layering.

I found this recipe over at The Kitchen Life of a Navy Wife and Plain Chicken, both awesome food blogs. Many thanks to them for this recipe! Back to the Baked Spasagna. The flavors were incredible, the cheese pasta base is rich and comforting. A plus to this recipe is that you can use just as much sauce as you like.  I dislike most lasagnas, and pizzas for that matter, that have too much sauce, so this was the perfect recipe.

You can use your favorite homemade spaghetti sauce for this, adding in Italian sausage, either plain or spicy would taste great. I preferred the spiral pasta that has lots of ridges for the cheese sauce to cling to rather than spaghetti noodles. Use whatever sounds good to you. Enjoy!

Note: I halved the recipes found at The Kitchen Life of a Navy Wife and Plain Chicken


Baked Spasagna
Makes an 8"x8" pan

  • 12 oz. spaghetti or other spiral style pasta 
  • 16 oz. shredded mozzarella cheese 
  • 4 oz. ricotta cheese
  • 4 oz. sour cream
  • 2/3 cup half-and-half
  • 1/4 cup grated Parmesan cheese, divided
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/4 teaspoon pepper
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Already prepared meat spaghetti sauce, a few cups worth, heated through

1. Heat oven to 350-f degrees. Cook spaghetti according to package directions, drain.

2. In a large mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese. Add spaghetti and toss until well coated.

3. Pour spaghetti mixture into a greased 8"x8" pan. Top spaghetti with remaining Parmesan cheese. Cover dish and bake 30-40 minutes, until cheese is melted and the casserole is bubbling and hot.

4. Remove pasta from oven. Cut into squares and top with prepared, warmed meat sauce.

Recipe from The Kitchen Life of a Navy Wife and Plain ChickenSharing this recipe at the following fun link parties.

Comments

  1. I love recipes like this. Going to make this!

    ReplyDelete
  2. They make this at a restaurant we always go to and I lve it! Can't wait to try it!

    ReplyDelete
  3. One of my favorite recipes! I wish I had a piece right now!!

    ReplyDelete
  4. Oh dear! The diet lasted about 1 week. I think this may cause a slight slip! Who said lasagna has to be made in layers anyway?

    This sounds delicious.

    Linda

    ReplyDelete
  5. I so hope you'll link this to Tuesday Trivia @ http://www.memoriesbythemile.com/
    It looks so good, all of my favorite ingredients and the pictures are great.
    Wanda Ann @ Memories by the Mile

    ReplyDelete

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