Sunday, August 15, 2010

Savory Sunday!

I found this recipe on Fabulessly Frugal, who got it from Picky Palate, and it is freaking delicious! My son loved it and now he loves to say "Ciabattas"! I served it with the Baked Zucchini recipe that I posted last week. We had my in laws over for dinner when I made this and they loved it also!
I made it with ground beef because that is what we already had. I also did not have Italian Seasoning so I used garlic salt and onion powder. This Ciabatta recipe will be made many, many more times at our house.

Garlic Toasted Open Faced Lasagna Ciabattas

2 Tablespoons extra virgin olive oil
1 lb ground Italian sausage or ground beef
1 26 oz jar of your favorite pasta sauce
8 leaves fresh basil, chopped (taste great if you have them, but not necessary)
15 oz container ricotta cheese
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Italian Seasoning
8 garlic roasted Ciabatta rolls (you can use plain ones too, I buttered mine first then put garlic salt and paprika on them and broiled them for a bit before topping them)
1 ball fresh mozzarella cheese or shredded mozzarella cheese
Parmesan cheese

1. Preheat oven to 375 degrees F. Place oil into a medium dutch oven or pot over medium heat. Cook sausage or beef until browned, about 5-7 minutes; reserve 1/4 cup of sausage or beef for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.
2. Place reserved 1/4 cup sausage or beef, ricotta, Parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.
3. Split each Ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about 1/4 cup (*you probably won’t use all of ricotta mixture). Top with a couple spoonfuls of pasta sauce, (*you probably won't use all the pasta sauce either) and fresh mozzarella cheese or shredded mozzarella cheese.
4. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with Parmesan cheese and serve.
*If you don’t use all of your ricotta and pasta sauce, save it and use it in a pasta dish for later in the week.


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