Leigh

Penne alla vodka

Posted on by Leigh

Penne alla vodka

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Course: Supper
Prep Time: 2 minutes
Cook Time: 23 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 616kcal

Ingredients

  • 400 g penne pasta
  • 2 tbsp butter
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 200 ml tomato puree (passata)
  • 150 ml heavy cream
  • 60 ml vodka
  • 1/4 tsp red pepper flakes (optional)
  • fresh basil leaves for garnish (optional)
  • Parmesan cheese grated, for garnish (optional)
  • salt to taste
  • pepper to taste

Instructions

Cook the Penne Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the penne pasta and cook according to the package instructions until al dente.
  • Drain the pasta and set it aside.

Make the Vodka Sauce:

  • In a large skillet or pan, melt the butter over medium heat.
  • Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.

Add Garlic and Tomato Puree:

  • Add the minced garlic to the pan and cook for another 30 seconds until fragrant.
  • Pour in the tomato puree (passata) and stir well.

Simmer the Sauce:

  • Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.

Add Heavy Cream and Vodka:

  • Pour in the heavy cream and vodka, and stir to combine.
  • Allow the sauce to simmer for an additional 5-7 minutes until it thickens slightly.
  • Season with salt, pepper, and a pinch of red pepper flakes if you want a bit of heat.

Combine the Sauce and Pasta:

  • Add the cooked penne pasta to the sauce and toss to coat the pasta evenly.

Serve:

  • Divide the Penne alla Vodka among serving plates.
  • Garnish with fresh basil leaves if desired and grated Parmesan cheese.
    Enjoy your delicious Penne alla Vodka with metric measurements!
Nutrition Facts
Penne alla vodka
Serving Size
 
1 Serving
Amount per Serving
Calories
616
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
58
mg
19
%
Sodium
 
81
mg
4
%
Potassium
 
538
mg
15
%
Carbohydrates
 
83
g
28
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
15
g
30
%
Vitamin A
 
1052
IU
21
%
Vitamin C
 
8
mg
10
%
Calcium
 
65
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Spaghetti Carbonara

Posted on by Leigh

Spaghetti Carbonara

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 738kcal

Ingredients

  • 350 g spaghetti
  • 150 g guanciale or pancetta diced
  • 3 large eggs
  • 50 g Pecorino Romano cheese grated
  • 50 g Parmesan cheese
  • salt and black pepper to taste
  • 1 garlic clove (optional)
  • olive oil (for cooking)

Instructions

Boil the Spaghetti:

  • Fill a large pot with water and add a generous pinch of salt. Bring the water to a boil.
  • Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Reserve about 1/2 cup (120 ml) of pasta cooking water, then drain the spaghetti.

Prepare the Sauce:

  • While the pasta is cooking, heat a bit of olive oil (if using) in a large skillet over medium heat.
  • Add the diced pancetta or guanciale to the skillet and sauté until it becomes crispy and golden brown. Remove from heat.

Whisk the Eggs and Cheese:

  • In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and grated Parmesan cheese. Season with a generous amount of freshly ground black pepper. Be cautious with additional salt as the pancetta or guanciale is already salty.

Combine Everything:

  • Once the spaghetti is cooked and drained, quickly transfer it to the skillet with the cooked pancetta or guanciale. Toss to combine and coat the pasta with the rendered fat from the meat.

Add the Egg Mixture:

  • Remove the skillet from the heat to prevent the eggs from scrambling. Pour the egg and cheese mixture over the hot pasta and toss quickly to coat the pasta evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, you can add a bit of the reserved pasta cooking water to reach the desired consistency.

Serve:

  • Serve the Spaghetti Carbonara immediately while it's hot. Garnish with additional grated cheese and freshly ground black pepper if desired.
    Enjoy your delicious homemade Spaghetti Carbonara with metric measurements!
Nutrition Facts
Spaghetti Carbonara
Amount per Serving
Calories
738
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
184
mg
61
%
Sodium
 
724
mg
31
%
Potassium
 
266
mg
8
%
Carbohydrates
 
67
g
22
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
28
g
56
%
Vitamin A
 
328
IU
7
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
319
mg
32
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Leigh

Tagliatelle carbonara

Posted on by Leigh

Tagliatelle carbonara

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 647kcal

Ingredients

  • 300 g tagliatelle pasta
  • 150 g pancetta or guanciale diced
  • 3 large eggs
  • 75 g Pecorino Romano cheese grated
  • 50 g grated Parmesan cheese
  • salt and freshly ground black pepper to taste
  • 15 ml olive oil
  • fresh parsley chopped (optional, for garnish)

Instructions

Prepare the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the tagliatelle pasta and cook according to the package instructions until al dente.
  • Drain the pasta and reserve about 1/2 cup of pasta cooking water. Set aside.

Prepare the Pancetta/Guanciale:

  • While the pasta is cooking, heat a drizzle of olive oil in a large skillet over medium heat.
  • Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown. Remove from heat and set aside.

Prepare the Carbonara Sauce:

  • In a mixing bowl, whisk together the eggs, grated Pecorino Romano, and grated Parmesan cheese until well combined.
  • Season the mixture with freshly ground black pepper. Remember that the cheese is salty, so you may not need to add extra salt.

Combine Everything:

  • Once the pasta is cooked and drained, return it to the pot.
  • Quickly toss the hot pasta with the crispy pancetta or guanciale to allow the flavors to meld.

Add the Sauce:

  • Pour the egg and cheese mixture over the hot pasta and pancetta.
  • Toss everything together quickly to coat the pasta evenly. The heat from the pasta will cook the eggs and create a creamy sauce.
  • If the sauce is too thick, gradually add some of the reserved pasta cooking water a little at a time until you reach your desired consistency.

Serve:

  • Serve the tagliatelle carbonara immediately, garnished with additional grated Pecorino Romano, Parmesan cheese, and chopped fresh parsley, if desired.
  • Finish with a generous grind of black pepper on top.
    Enjoy your homemade Tagliatelle Carbonara!
Nutrition Facts
Tagliatelle carbonara
Amount per Serving
Calories
647
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
13
g
Cholesterol
 
241
mg
80
%
Sodium
 
755
mg
33
%
Potassium
 
342
mg
10
%
Carbohydrates
 
56
g
19
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
29
g
58
%
Vitamin A
 
425
IU
9
%
Calcium
 
357
mg
36
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Leigh

Penne bolognese

Posted on by Leigh

Penne bolognese

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 503kcal

Ingredients

  • 300 g penne pasta
  • 250 g lean ground beef
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 celery stalk finely chopped
  • 400 g canned crushed tomatoes
  • 200 ml beef broth
  • 1/2 cup red wine (optional)
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • salt and pepper to taste
  • 1 tbsp olive oil
  • grated Parmesan cheese for serving
  • fresh basil leaves for garnish (optional)

Instructions

Cook the Penne:

  • Bring a large pot of salted water to a boil.
  • Add the penne pasta and cook according to package instructions until al dente.
  • Drain the pasta and set it aside.

Prepare the Bolognese Sauce:

  • In a large saucepan, heat the olive oil over medium heat.
  • Add the finely chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes or until the vegetables become soft and the onion turns translucent.

Cook the Ground Beef:

  • Add the lean ground beef to the saucepan with the sautéed vegetables.
  • Break up the meat with a spoon and cook until it's browned and no longer pink.

Add the Tomatoes and Seasonings:

  • Pour in the canned crushed tomatoes, beef broth, and red wine (if using). Stir to combine.
  • Add the dried oregano and basil.
  • Season the sauce with salt and pepper to taste.

Simmer the Bolognese Sauce:

  • Reduce the heat to low, cover the saucepan, and let the sauce simmer for at least 20-30 minutes, stirring occasionally.
  • The longer you simmer, the richer the flavors will be. You can simmer for up to 2 hours if you have the time.

Serve:

  • Once the Bolognese sauce is ready, serve it over the cooked penne pasta.
  • Garnish with grated Parmesan cheese and fresh basil leaves, if desired.
    Enjoy your homemade Penne Bolognese!
Nutrition Facts
Penne bolognese
Amount per Serving
Calories
503
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
39
mg
13
%
Sodium
 
370
mg
16
%
Potassium
 
800
mg
23
%
Carbohydrates
 
67
g
22
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
26
g
52
%
Vitamin A
 
223
IU
4
%
Vitamin C
 
12
mg
15
%
Calcium
 
76
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Leigh

Pasta al limone

Posted on by Leigh

Pasta al limone

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 825kcal

Ingredients

  • 300 g spaghetti
  • 2 large lemons (zest and juice)
  • 100 g unsalted butter
  • 4 tbsp olive oil
  • 100 g Parmesan cheese grated
  • 150 ml heavy cream
  • salt and pepper to taste
  • fresh basil leaves for garnish

Instructions

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to the package instructions until it's al dente. This usually takes about 8-10 minutes.
  • Drain the pasta and set it aside. Be sure to reserve about 1/2 cup (120 ml) of pasta cooking water before draining.

Prepare the Lemon Zest and Juice:

  • Zest both lemons using a fine grater or zester, being careful to only remove the yellow zest and not the bitter white pith.
  • Squeeze the juice from both lemons and strain it to remove any seeds. You should have about 60 ml of lemon juice.

Make the Lemon Cream Sauce:

  • In a large skillet or saucepan, melt the butter over medium-low heat.
  • Add the lemon zest and stir for about 1 minute to infuse the butter with lemon flavor.
  • Pour in the heavy cream and stir to combine.
  • Simmer the mixture for 2-3 minutes, allowing it to thicken slightly.
  • Stir in the grated Parmesan cheese and continue to cook, stirring, until the cheese is fully melted and the sauce is creamy.
  • Season the sauce with salt and freshly ground black pepper to taste.

Combine Pasta and Sauce:

  • Add the cooked pasta to the lemon cream sauce.
  • Gently toss the pasta to coat it evenly with the sauce.
  • If the sauce is too thick, you can add a bit of the reserved pasta cooking water to reach your desired consistency.

Finish and Serve:

  • Drizzle the freshly squeezed lemon juice over the pasta and give it a final toss.
  • Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
  • Serve the Pasta al Limone hot, garnished with fresh basil leaves if desired.
    Enjoy your delicious Pasta al Limone with its zesty lemon and creamy sauce!
Nutrition Facts
Pasta al limone
Amount per Serving
Calories
825
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
28
g
175
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
21
g
Cholesterol
 
113
mg
38
%
Sodium
 
419
mg
18
%
Potassium
 
307
mg
9
%
Carbohydrates
 
63
g
21
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
21
g
42
%
Vitamin A
 
1386
IU
28
%
Vitamin C
 
29
mg
35
%
Calcium
 
357
mg
36
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Leigh

Fusilli carbonara

Posted on by Leigh

Fusilli carbonara

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 611kcal

Ingredients

  • 350 g fusilli pasta
  • 150 g pancetta or guanciale diced
  • 2 large eggs
  • 50 g Pecorino Romano cheese grated
  • 50 g Parmesan cheese grated
  • salt and black pepper to taste
  • 1 garlic clove minced (optional)
  • olive oil (for cooking)
  • fresh parsley chopped (for garnish)

Instructions

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the fusilli pasta and cook according to the package instructions until al dente (usually around 8-10 minutes).

Prepare the Sauce:

  • While the pasta is cooking, heat a drizzle of olive oil in a skillet over medium heat.
  • Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown, about 5-7 minutes. If you prefer a milder flavor, you can sauté the garlic briefly before adding the pancetta.
  • Once the pancetta is crispy, remove it from the heat and set it aside.

Prepare the Egg Mixture:

  • In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and grated Parmesan cheese.
  • Season with a pinch of black pepper. Be careful with salt, as the pancetta and cheese are already salty.

Combine Everything:

  • When the pasta is done cooking, drain it well and immediately transfer it to a large mixing bowl.
  • While the pasta is still hot, pour the egg and cheese mixture over it. Quickly toss the pasta to coat it evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce seems too thick, you can add a little pasta cooking water to thin it out.

Add the Pancetta and Finish:

  • Add the crispy pancetta or guanciale to the pasta and gently toss to distribute it evenly.

Serve:

  • Serve your Fusilli Carbonara immediately, garnished with chopped fresh parsley and an extra sprinkle of grated cheese if desired.
    Enjoy your homemade Fusilli Carbonara!
Nutrition Facts
Fusilli carbonara
Amount per Serving
Calories
611
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
128
mg
43
%
Sodium
 
635
mg
28
%
Potassium
 
325
mg
9
%
Carbohydrates
 
67
g
22
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
27
g
54
%
Vitamin A
 
282
IU
6
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
315
mg
32
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Leigh

Cacio e Pepe

Posted on by Leigh

Cacio e Pepe

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 690kcal

Ingredients

  • 200 g spaghetti or other pasta
  • 100 g Pecorino Romano cheese finely grated
  • 2 tsp coarsely ground black pepper
  • 2 tbsp extra-virgin olive oil
  • salt (for boiling water)

Instructions

Boil the Pasta:

  • Fill a large pot with water and bring it to a boil.
  • Add a generous amount of salt (about 10 grams or 2 teaspoons) to the boiling water.
  • Add the pasta and cook it according to the package instructions or until it's al dente, usually around 8-10 minutes.

Toast the Pepper:

  • While the pasta is cooking, heat a large skillet over medium-low heat.
  • Add the coarsely ground black pepper to the skillet and toast it gently for about 1-2 minutes, or until it becomes fragrant. Be careful not to burn it.

Prepare the Sauce:

  • Once the pasta is cooked, use a pasta scoop to transfer it directly from the pot to the skillet with the toasted pepper. Do not drain the pasta completely, as you want some pasta water to be added to the sauce.
  • Drizzle the olive oil over the pasta and toss it together with the toasted pepper until the pasta is well coated.

Add Cheese and Toss:

  • Gradually add the freshly grated Pecorino Romano cheese to the pasta while continuously tossing and stirring. If the sauce is too thick, you can add a bit of the pasta cooking water to help create a creamy consistency.
  • Keep tossing until the cheese melts and forms a creamy, silky sauce that coats the pasta evenly. It should take about 2-3 minutes.

Serve:

  • Once the pasta is well coated with the cheese and pepper sauce, remove it from the heat.
  • Plate the Cacio e Pepe immediately and garnish with a little extra black pepper and grated Pecorino Romano cheese if desired.
    Enjoy your homemade Cacio e Pepe! It's a simple yet incredibly delicious pasta dish.
Nutrition Facts
Cacio e Pepe
Amount per Serving
Calories
690
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
52
mg
17
%
Sodium
 
606
mg
26
%
Potassium
 
266
mg
8
%
Carbohydrates
 
76
g
25
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
29
g
58
%
Vitamin A
 
208
IU
4
%
Calcium
 
553
mg
55
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Leigh

Tagliatelle Bolognese

Posted on by Leigh

Tagliatelle Bolognese

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 802kcal

Ingredients

  • 500 g beef mince
  • 300 g tagliatelle pasta
  • 1 small onion finely chopped
  • 1 celery stalk finely chopped
  • 1 carrot finely chopped
  • 2 garlic cloves minced
  • 400 g canned crushed tomatoes
  • 50 ml red wine (optional)
  • 30 ml olive oil
  • 30 g butter
  • 125 ml whole milk
  • salt and pepper to taste
  • grated Parmesan cheese for garnish
  • fresh parsley chopped 9for garnish)

Instructions

  • Prepare the Vegetables: Finely chop the onion, celery, and carrot. Mince the garlic.
  • Sauté the Vegetables: In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5 minutes or until they begin to soften.
  • Brown the Ground Beef: Add the minced garlic and ground beef to the skillet. Cook the beef, breaking it up with a spoon, until it's browned and cooked through.
  • Add Tomatoes and Red Wine: Pour in the crushed tomatoes and red wine (if using). Stir well and bring the mixture to a simmer. Reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally. If you're not using wine, you can substitute with a splash of beef or vegetable broth.
  • Incorporate the Milk: Pour in the milk and stir it into the sauce. Simmer for an additional 10-15 minutes until the sauce thickens. Season with salt and pepper to taste.
  • Cook the Tagliatelle: While the sauce is simmering, bring a large pot of salted water to a boil. Cook the tagliatelle pasta according to the package instructions until al dente. Drain the pasta.
  • Combine Pasta and Sauce: Add the cooked and drained tagliatelle to the Bolognese sauce. Toss the pasta in the sauce until it's well coated.
  • Serve: Divide the Tagliatelle Bolognese among serving plates. Garnish with grated Parmesan cheese and chopped fresh parsley.
    Enjoy your homemade Tagliatelle Bolognese!
Nutrition Facts
Tagliatelle Bolognese
Amount per Serving
Calories
802
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
19
g
Cholesterol
 
172
mg
57
%
Sodium
 
305
mg
13
%
Potassium
 
977
mg
28
%
Carbohydrates
 
67
g
22
%
Fiber
 
5
g
21
%
Sugar
 
9
g
10
%
Protein
 
35
g
70
%
Vitamin A
 
3054
IU
61
%
Vitamin C
 
13
mg
16
%
Calcium
 
140
mg
14
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Leigh

Beef and bean calzone

Posted on by Leigh

Beef and bean calzone

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 742kcal

Ingredients

Dough

  • 300 g all-purpose flour
  • 5 g salt
  • 7 g sugar
  • 7 g active dry yeast
  • 180 ml warm water
  • 30 ml olive oil

Filling

  • 250 g beef mince
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 200 g canned kidney beans drained and rinsed
  • 200 g canned diced tomatoes
  • 10 g chili powder (adjust to taste)
  • 5 g ground cumin
  • salt and pepper to taste
  • 150 g grated mozzarella cheese
  • 50 g grated cheddar cheese
  • fresh parsley chopped (for garnish)

Instructions

Dough:

  • In a large mixing bowl, combine the flour, salt, and sugar.
  • In a separate bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until it becomes frothy.
  • Make a well in the dry ingredients and pour in the yeast mixture and olive oil. Stir until a dough forms.
  • Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
  • Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

Filling:

  • In a large skillet, brown the ground beef over medium-high heat. Break it into small pieces as it cooks.
  • Add the chopped onion and minced garlic to the skillet with the beef. Sauté until the onion becomes translucent.
  • Stir in the kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for about 5 minutes until the mixture thickens. Remove it from heat and let it cool slightly.

Calzone:

  • Preheat your oven to 200°C (392°F).
  • Divide the dough into equal portions, depending on how many calzones you want to make.
  • Roll each portion of dough into a circle, about 20-25 cm (8-10 inches) in diameter.
  • Place a portion of the beef and bean mixture on one half of each dough circle, leaving a border around the edges.
  • Sprinkle the grated mozzarella and cheddar cheese over the beef and bean mixture.
  • Fold the other half of the dough over the filling to create a semi-circle shape.
  • Seal the edges by pressing them together and crimping with a fork.
  • Place the calzones on a baking sheet lined with parchment paper.

Baking:

  • Bake in the preheated oven for about 20 minutes or until the calzones are golden brown and the cheese is bubbly.
  • Remove from the oven and let them cool slightly before serving.
  • Garnish with chopped fresh parsley and serve hot.
    Enjoy your homemade beef and bean calzones!
Nutrition Facts
Beef and bean calzone
Amount per Serving
Calories
742
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
14
g
Cholesterol
 
87
mg
29
%
Sodium
 
1092
mg
47
%
Potassium
 
645
mg
18
%
Carbohydrates
 
75
g
25
%
Fiber
 
7
g
29
%
Sugar
 
6
g
7
%
Protein
 
34
g
68
%
Vitamin A
 
1195
IU
24
%
Vitamin C
 
8
mg
10
%
Calcium
 
361
mg
36
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

Leigh

Lasagna

Posted on by Leigh

Lasagna

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 829kcal

Ingredients

Meat Sauce

  • 500 g beef mince
  • 1 onion chopped
  • 3 garlic cloves minced
  • 800 ml crushed tomatoes
  • 400 ml tomato sauce
  • 2 tbsp olive oil
  • 1 tsp dried origanum
  • 1 tsp dried basil
  • salt and pepper to taste

Cheese Filling

  • 500 g ricotta cheese
  • 100 g grated Parmesan cheese
  • 1 egg
  • 2 tbsp fresh parsley chopped
  • salt and pepper to taste

Lasagna

  • 250 g lasagna noodles (about 12 sheets)
  • 250 g mozzarella cheese shredded

Instructions

Prepare the Meat Sauce:

  • Heat the olive oil in a large saucepan over medium heat.
  • Add the chopped onions and garlic, and sauté until they become translucent.
  • Add the ground beef and cook until it's browned and no longer pink, breaking it apart with a spoon as it cooks.
  • Stir in the crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper.
  • Reduce heat to low, cover, and let the sauce simmer for about 30 minutes, stirring occasionally.

Prepare the Cheese Filling:

  • In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, chopped parsley, salt, and pepper. Mix well.

Cook the Lasagna Noodles:

  • Bring a large pot of salted water to a boil.
  • Cook the lasagna noodles according to the package instructions until they are al dente.
  • Drain the noodles and rinse them with cold water to prevent sticking.

Assemble the Lasagna:

  • Preheat your oven to 180°C (350°F).
  • In a large baking dish, spread a thin layer of meat sauce on the bottom.
  • Place a layer of cooked lasagna noodles on top of the sauce.
  • Spread half of the cheese filling over the noodles.
  • Add another layer of noodles and cover with a generous amount of meat sauce.
  • Repeat the process with the remaining cheese filling, noodles, and meat sauce.
  • Sprinkle the shredded mozzarella cheese evenly over the top.

Bake the Lasagna:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes.
  • Remove the foil and bake for an additional 15 minutes, or until the lasagna is hot and bubbly, and the cheese on top is golden brown.

Serve:

  • Let the lasagna rest for a few minutes before slicing and serving.
  • Enjoy your homemade lasagna!
    This recipe should yield approximately 6-8 servings. Adjust quantities accordingly if you need more or less.
Nutrition Facts
Lasagna
Amount per Serving
Calories
829
% Daily Value*
Fat
 
48
g
74
%
Saturated Fat
 
22
g
138
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
18
g
Cholesterol
 
176
mg
59
%
Sodium
 
1201
mg
52
%
Potassium
 
1127
mg
32
%
Carbohydrates
 
53
g
18
%
Fiber
 
5
g
21
%
Sugar
 
11
g
12
%
Protein
 
48
g
96
%
Vitamin A
 
1544
IU
31
%
Vitamin C
 
21
mg
25
%
Calcium
 
627
mg
63
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.