• Newsletters
  • Facebook
  • Twitter
°
Thursday, September 21, 2017
View complete forecast
News-Sentinel.com Your Town. Your Voice.

QVC's Dave Venable: Cheesy comfort in new cookbook

In this image taken on August 27, 2012, a Cheesy Cheeseburger Casserole is shown in Concord, N.H. (Associated Press file photo)
In this image taken on August 27, 2012, a Cheesy Cheeseburger Casserole is shown in Concord, N.H. (Associated Press file photo)
Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.The Associated Press
Tuesday, October 09, 2012 08:32 am
QVC host Dave Venable has no problem getting cheesy, on air or in his cookbook."Forgive me for getting a little 'cheesy' here, but -that's just what this one-dish wonder is all about: cheese," Venable writes in his just-released cookbook, "In the Kitchen with David." ''Everything we love about melted cheese — rich, ooey, gooeyness — is right here in this cheeseburger casserole. It's easy to make, can be put together ahead and frozen, and it's kid-friendly. For kids of all ages, that is."Start to finish: 1 hour

Servings: 6



1 tablespoon plus 1 teaspoon kosher salt

16-ounce package elbow macaroni

2 pounds ground beef

1 large yellow onion, chopped

Two 8-ounce cans tomato sauce

1/8 teaspoon ground black pepper

1 cup (8 ounces) ricotta cheese

1/4 cup (2 ounces) sour cream

1/3 cup chopped green bell pepper

1/3 cup chopped scallions

1/2 cup (2 ounces) shredded cheddar cheese

1/4 cup (1 ounce) shredded mozzarella

1/4 cup chopped fresh parsley

Heat the oven to 350 F.

Bring a large pot of water to a boil. Add 1 tablespoon of the salt and the macaroni and cook until tender but still firm to the bite, 7 to 8 minutes. Drain well.

Heat a large skillet over medium-high heat. Add the beef and onion and cook, stirring, until the beef is well browned. Carefully drain the fat from the skillet, then stir in the tomato sauce, the remaining 1 teaspoon of salt, and the black pepper. Bring to a simmer over low heat while preparing the remaining ingredients.

In a medium bowl, combine the ricotta, sour cream, bell pepper and scallions. Spread half of the pasta in the bottom of a 9-by-13-inch baking dish. Top with the ricotta mixture, then the remaining pasta. Pour the meat mixture over the top. Sprinkle with the cheddar and mozzarella.

Bake the casserole until the cheese is melted and lightly browned, about 20 minutes. Sprinkle with the parsley before serving.

Nutrition information per serving: 700 calories; 230 calories from fat (33 percent of total calories); 25 g fat (12 g saturated; 1 g trans fats); 130 mg cholesterol; 67 g carbohydrate; 4 g fiber; 8 g sugar; 51 g protein; 1280 mg sodium.

(Recipe from Dave Venable's "In the Kitchen with David," Ballantine Books, 2012)

Comments

News-Sentinel.com reserves the right to remove any content appearing on its website. Our policy will be to remove postings that constitute profanity, obscenity, libel, spam, invasion of privacy, impersonation of another, or attacks on racial, ethnic or other groups. For more information, see our user rules page.
comments powered by Disqus