This dish is pleasantly unexpected. The two main ingredients are wonderful on their own, but put them together and it's heaven.
Ingredients:
1 & 1/4 cup half n half
3 eggs
1 tsp Old Bay seasoning
1 tsp mustard powder
8 ounces cooked lobster meat, cut into 3/4" chunks (about 1 & 1/2 cups)
2 cups asiago cheese (8 ounces) shredded
2 cups shredded cheddar cheese (8 ounces)
4 ounces cheddar cheese, cut into 1/4 " cubes (1 cup)
1 pound mini penne pasta, cooked & drained
Directions:
1. Preheat oven to 350 degrees. Line 13 x 9 pan with foil to overhang sides by 2 inches, coaat with non stick cooking spray.
2.Whisk together the half n half, eggs, Old Bay, & mustard powder. Stir in lobster, asiago cheese, 1 cup of the shredded cheddar, the cheddar cubes, & the pasta.Transfer to prepared pan & cover with foil.
3.Bake 25 minutes, then uncover, sprinkle with remaining shredded cheddar. Bake until melted for 5-10 minutes. Cool for 30 minutes, then cut into squares.
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Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Casserole Spaghetti
This is a great crowd pleaser...very hearty, all you need is a side salad to go with it.
Ingredients:
1 & 1/2 pound of ground beef
1 green bell pepper, chopped
1 onion, chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 (10.75 oz) can cream of mushroom soup
3/4 cup water
1 (16 0z) can tomatoes, undrained & chopped
2 tbl chili powder
1/2 tsp salt
1/4 tsp pepper
8 oz spaghetti
2 oz cheddar cheese, cut into 1/2" cubes)
1 (5oz) jar green olives, drained
3/4 cp shredded cheddar cheese
Directions:
1. Cook meat, green pepper, onion, celery, & garlic in large pot, until meat crumbles. Drain well, & return to pot.
2. Stir in soup, water, tomatoes, chili powder, salt & pepper. Bring to boil over medium.
3. Cover, and reduce heat and simmer 1 hour, stirring occasionally.
4. Preheat oven to 325 degrees, and lighty grease 11x7 baking dish.
5. Cook spaghetti, drain.
6. Stir spaghetti, cheese cubes and olives into meat sauce.
7. Spoon mixture into prepared pan.
8. Cover & bake for 20 minutes or until thoroughly heated through.
9. Sprinkle with 3/4 cup shredded cheese and bake uncovered an additional 10 minutes.
***This can be prepared ahead-omitting shredded cheese. Cover and chill 8 hours, remove, let stand at room temperature for 30 minutes. Cover and cook 325 degrees for 45 minutes. Uncover and sprinkle with the cheese, bake 10 minutes more.
Ingredients:
1 & 1/2 pound of ground beef
1 green bell pepper, chopped
1 onion, chopped
1/2 cup chopped celery
2 cloves garlic, minced
1 (10.75 oz) can cream of mushroom soup
3/4 cup water
1 (16 0z) can tomatoes, undrained & chopped
2 tbl chili powder
1/2 tsp salt
1/4 tsp pepper
8 oz spaghetti
2 oz cheddar cheese, cut into 1/2" cubes)
1 (5oz) jar green olives, drained
3/4 cp shredded cheddar cheese
Directions:
1. Cook meat, green pepper, onion, celery, & garlic in large pot, until meat crumbles. Drain well, & return to pot.
2. Stir in soup, water, tomatoes, chili powder, salt & pepper. Bring to boil over medium.
3. Cover, and reduce heat and simmer 1 hour, stirring occasionally.
4. Preheat oven to 325 degrees, and lighty grease 11x7 baking dish.
5. Cook spaghetti, drain.
6. Stir spaghetti, cheese cubes and olives into meat sauce.
7. Spoon mixture into prepared pan.
8. Cover & bake for 20 minutes or until thoroughly heated through.
9. Sprinkle with 3/4 cup shredded cheese and bake uncovered an additional 10 minutes.
***This can be prepared ahead-omitting shredded cheese. Cover and chill 8 hours, remove, let stand at room temperature for 30 minutes. Cover and cook 325 degrees for 45 minutes. Uncover and sprinkle with the cheese, bake 10 minutes more.
Lemon Linguine
Pasta is pasta, but this dish is light and it's perfect for a spring dinner with a side salad.
Ingredients:
1 (8 oz) pkg. linguine
1/4 cup minced onion (also like to use thinly sliced scallions instead)
1 tbl butter, melted
1 (8 oz) carton sour cream
4 tbl fresh grated parmesan cheese, divided
1 tbl milk
1/4 tsp salt
1 tbl fresh lemon juice
1 whole lemon, zested
2 tbl fresh chopped parsley
2 tbl fresh chopped chives
Directions:
1. Cook pasta, then drain, then keep warm.
2. In skillet, cook onion and garlic in butter, stirring constantly unitl tender, not brown.
3. Stir in sour cream, 2 tbl of the parmesan cheese, milk, lemon pepper, salt, lemon juice and zest.
4. Cook 1-2 minutes. Remove from heat and pour over linguine. Toss gently, then add parsley, chives and remaining parmesan. Serve warm.
**serves 4-6
Ingredients:
1 (8 oz) pkg. linguine
1/4 cup minced onion (also like to use thinly sliced scallions instead)
1 tbl butter, melted
1 (8 oz) carton sour cream
4 tbl fresh grated parmesan cheese, divided
1 tbl milk
1/4 tsp salt
1 tbl fresh lemon juice
1 whole lemon, zested
2 tbl fresh chopped parsley
2 tbl fresh chopped chives
Directions:
1. Cook pasta, then drain, then keep warm.
2. In skillet, cook onion and garlic in butter, stirring constantly unitl tender, not brown.
3. Stir in sour cream, 2 tbl of the parmesan cheese, milk, lemon pepper, salt, lemon juice and zest.
4. Cook 1-2 minutes. Remove from heat and pour over linguine. Toss gently, then add parsley, chives and remaining parmesan. Serve warm.
**serves 4-6
Pasta with Asparagus and Peas
This pasta dish is perfect for summer. It's light and yet very satisfying.
Ingredients:
12 ounes fusilli, bowtie, shells
1 pound (1 bunch) asparagus, trimmed and cut into bite size pieces
4 ounces sugar snap peas, trimmed and halved
1 cup frozen peas
3/4 cup minced shallots
1 & 1/2 tbl olive oil
1/4 tsp each of salt and pepper
1 cup chicken broth
1 tsp grated lemon zest
Directions:
1. Bring large pot of salted water to boil. Add pasta and cook to package directions. Add asparagus to pasta water about 3 minutes before pasta would be done and the sugar snap peas about 2 minutes before pasta is done. Drain all thoroughly.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat, and add shallots, salt and pepp er, and saute 5 minutes until tender. Then add broth and heat.
3. Return pasta and veggies to pasta pot. Add shallot mixture and the lemon zest...gently toss to mix and coat all ingredients. Toss with parmesan cheese and serve.
***4 serving
Ingredients:
12 ounes fusilli, bowtie, shells
1 pound (1 bunch) asparagus, trimmed and cut into bite size pieces
4 ounces sugar snap peas, trimmed and halved
1 cup frozen peas
3/4 cup minced shallots
1 & 1/2 tbl olive oil
1/4 tsp each of salt and pepper
1 cup chicken broth
1 tsp grated lemon zest
Directions:
1. Bring large pot of salted water to boil. Add pasta and cook to package directions. Add asparagus to pasta water about 3 minutes before pasta would be done and the sugar snap peas about 2 minutes before pasta is done. Drain all thoroughly.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat, and add shallots, salt and pepp er, and saute 5 minutes until tender. Then add broth and heat.
3. Return pasta and veggies to pasta pot. Add shallot mixture and the lemon zest...gently toss to mix and coat all ingredients. Toss with parmesan cheese and serve.
***4 serving
Shrimp Fettucine with Ricotta, Tomatoes, and Basil
This is one of the easiest recipes I've found in a long time. And being a pasta FREAK, I just love it.
Ingredients:
1 pound of medium cooked shrimp
1 package (9 ounces) refrigerated fettuccine
4 tbls butter, melted
3/4 cup of ricotta cheese
1/2 cup grated parmesan cheese
1 large tomato, chopped (about 1 cup)
2 tbl coarsely chopped fresh basil
1 large clove garlic, finely chopped
Directions:
1. Cook fettuccine according to package directions. Drop the precooked shrimp in the pasta water for the last minutes. Drain. Then return pasta and shrimp to the pot.
2. Stir together, the butter, ricotta cheese, and 1/3 cup of the parmesan...then toss with the hot fettuccine.
3. Top the fettuccine/shrimp with the chopped tomato, basil, and remaing parmesan cheese.p
Ingredients:
1 pound of medium cooked shrimp
1 package (9 ounces) refrigerated fettuccine
4 tbls butter, melted
3/4 cup of ricotta cheese
1/2 cup grated parmesan cheese
1 large tomato, chopped (about 1 cup)
2 tbl coarsely chopped fresh basil
1 large clove garlic, finely chopped
Directions:
1. Cook fettuccine according to package directions. Drop the precooked shrimp in the pasta water for the last minutes. Drain. Then return pasta and shrimp to the pot.
2. Stir together, the butter, ricotta cheese, and 1/3 cup of the parmesan...then toss with the hot fettuccine.
3. Top the fettuccine/shrimp with the chopped tomato, basil, and remaing parmesan cheese.p
Macaroni Pie
This dish, along with a salad and some garlic bread...perfect meal, and so easy.
Ingredients:
8 ounces elbow macaroni
1 cup tomato sauce, or well drained chopped, canned tomatoes
1 cup frozen peas
4 ounces chopped, cooked sausage
1/2 cup grated parmesan
1 clove go garlic, minced
4 eggs
1/2 tsp each of salt and pepper
olive oil
8 ounces thin sliced fresh mozzarella
Directions:
1. Cook macaroni and drain well. Add sauce (or tomatoes) , peas, sausage, parmesan and garlic.
2. In small bowl, beat eggs, salt and pepper; and pour over pasta mix. Mix well.
3. Brush a large skillet with olive oil. Add half of pasta and smooth to an even layer. Arrange mozzarella slices on top, then spoon remaining pasta mixture, smooth to even layer. Cover skillet, and place on stove on medium low heat. Cook until eggs in center are just set...about 30 to 35 minutes. Don't let it brown too quickly. Run spatula around edge of pie to loosen, then invert onto serving plate.
1.
Ingredients:
8 ounces elbow macaroni
1 cup tomato sauce, or well drained chopped, canned tomatoes
1 cup frozen peas
4 ounces chopped, cooked sausage
1/2 cup grated parmesan
1 clove go garlic, minced
4 eggs
1/2 tsp each of salt and pepper
olive oil
8 ounces thin sliced fresh mozzarella
Directions:
1. Cook macaroni and drain well. Add sauce (or tomatoes) , peas, sausage, parmesan and garlic.
2. In small bowl, beat eggs, salt and pepper; and pour over pasta mix. Mix well.
3. Brush a large skillet with olive oil. Add half of pasta and smooth to an even layer. Arrange mozzarella slices on top, then spoon remaining pasta mixture, smooth to even layer. Cover skillet, and place on stove on medium low heat. Cook until eggs in center are just set...about 30 to 35 minutes. Don't let it brown too quickly. Run spatula around edge of pie to loosen, then invert onto serving plate.
1.
Peas and Mushroom Alfredo
I love this dish just as it is, but you can add cooked chicken or shrimp, and makes it even more fantastic.
Ingredients:
1 box (1 pound) fettucine
2 tbl olive oil
1 pkg (10 oz) sliced mushrooms (I like baby bellas)
1 jar (15 oz) alfredo sauce
1 pkg (10oz) frozen peas
1-2 cups grated romano cheese
Directions:
1. Cook fettucine according to package directions.
2. While pasta is cooking, heat olive oil over med heat in large saute pan. Saute mushrooms until juices evaporate and mushrooms are slightly browned.
3. Add alfredo sauce and peas to mushrooms and heat through. Add 1 cup romano and stir to combine.
4. Drain fettucine. In large mixing bowl, toss pasta and sauce mixture. Season with salt and pepper. Serve hot with the remaining romano cheese.
***6 servings
Ingredients:
1 box (1 pound) fettucine
2 tbl olive oil
1 pkg (10 oz) sliced mushrooms (I like baby bellas)
1 jar (15 oz) alfredo sauce
1 pkg (10oz) frozen peas
1-2 cups grated romano cheese
Directions:
1. Cook fettucine according to package directions.
2. While pasta is cooking, heat olive oil over med heat in large saute pan. Saute mushrooms until juices evaporate and mushrooms are slightly browned.
3. Add alfredo sauce and peas to mushrooms and heat through. Add 1 cup romano and stir to combine.
4. Drain fettucine. In large mixing bowl, toss pasta and sauce mixture. Season with salt and pepper. Serve hot with the remaining romano cheese.
***6 servings
Spaghetti Chicken
This is a nice change of pace to regular spaghetti. All you need is a side salad.
Ingredients:
1 16 oz pkg vermicelli
1 (2 lb) deli rotissorie chicken
1 tbl butter
1 (8oz) pkg sliced fresh mushrooms
1 large onion, chopped
1 large green bell pepper, chopped
1/2 cup chopped celery
1 (16 oz) pkg cheese product (ie. Velveta), cut into cubes
1 (10 oz) diced tomatoes
1 cup frozen green peas
1/2 tsp salt
1/2 ground black pepper
1/4 cup Italian style breadcrumbs
1/2 cup Parmesan cheese
Directions:
1. Prepare pasta according to package directions...drain and set aside.
2. Remove chicken from bones and cut into bite size pieces and set aside.
3. Melt butter in large pan over medium heat. Add mushrooms and next 3 ingredients. Saute 8-10 minutes or until vegetables are tender.
4. Add chicken, cheese cubes, and next 4 ingredients to vegetable mixture and cook over low heat unitl cheese is melted and all are combined.
5. Add pasta, and toss to combine, then pour mixture into lightly greased 13 x9 inch baking dish.
6. Sprinkle with breadcrumbs and parmesan cheese.
7. Bake at 350 degrees for 29 minutes, or until bubbly.
Ingredients:
1 16 oz pkg vermicelli
1 (2 lb) deli rotissorie chicken
1 tbl butter
1 (8oz) pkg sliced fresh mushrooms
1 large onion, chopped
1 large green bell pepper, chopped
1/2 cup chopped celery
1 (16 oz) pkg cheese product (ie. Velveta), cut into cubes
1 (10 oz) diced tomatoes
1 cup frozen green peas
1/2 tsp salt
1/2 ground black pepper
1/4 cup Italian style breadcrumbs
1/2 cup Parmesan cheese
Directions:
1. Prepare pasta according to package directions...drain and set aside.
2. Remove chicken from bones and cut into bite size pieces and set aside.
3. Melt butter in large pan over medium heat. Add mushrooms and next 3 ingredients. Saute 8-10 minutes or until vegetables are tender.
4. Add chicken, cheese cubes, and next 4 ingredients to vegetable mixture and cook over low heat unitl cheese is melted and all are combined.
5. Add pasta, and toss to combine, then pour mixture into lightly greased 13 x9 inch baking dish.
6. Sprinkle with breadcrumbs and parmesan cheese.
7. Bake at 350 degrees for 29 minutes, or until bubbly.
Basil Chicken Pasta
This dish is very easy and despite having pasta, feels light. It's a great meal to have with the chicken, or substitute shrimp, or just serve vegetarian.
Ingredients:
6 ounces linguine or fettuccine
2 tbl olive oil
3 cloves of garlic, minced
1 pound skinless, boneless chicken breast, cut into 1 inch cubes
1/2 tsp salt
1 cup chopped fresh tomato
1/4 cup chopped fresh basil
finely shredded parmesan cheese (optional)
fresh ground pepper
Directions:
1. Cook pasta according to package directions, then drain and return pasta to pan to keep warm.
2. Heat 1 tbl of olive oil in a large skillet over med high heat, then add garlic and cook, stirring for 15 seconds.
3. Add chicken and salt, and cook for 3 minnutes or until chicken is no longer pink, stirring frequently.
4. Add chicken mixture to the hot pasta along with the tomato and basil.
5. Add remaining tbl of olive oil to coat lightly.
6. Sprinke each serving with cheese if desired and fresh ground black pepper.
**4 servings
Ingredients:
6 ounces linguine or fettuccine
2 tbl olive oil
3 cloves of garlic, minced
1 pound skinless, boneless chicken breast, cut into 1 inch cubes
1/2 tsp salt
1 cup chopped fresh tomato
1/4 cup chopped fresh basil
finely shredded parmesan cheese (optional)
fresh ground pepper
Directions:
1. Cook pasta according to package directions, then drain and return pasta to pan to keep warm.
2. Heat 1 tbl of olive oil in a large skillet over med high heat, then add garlic and cook, stirring for 15 seconds.
3. Add chicken and salt, and cook for 3 minnutes or until chicken is no longer pink, stirring frequently.
4. Add chicken mixture to the hot pasta along with the tomato and basil.
5. Add remaining tbl of olive oil to coat lightly.
6. Sprinke each serving with cheese if desired and fresh ground black pepper.
**4 servings
Spinach and Ricotta Ziti
This dish is very good, very easy, and a favorite of mine. All you need is a side salad and some garlic bread.
Ingredients:
2 pound fresh spinach, or 10 ounces of frozen spinach-chopped and drained
1 pound of ricotta cheese
3 eggs-well beaten
2/3 cup grated parmesan cheese
1/3 cup chopped parsley (can use basil instead)
salt and pepper
3 cups favorite tomato sauce
1 pound ziti-cooked and drained
Directions:
1. Preheat oven to 375 degrees. Lightly spray bottom of 13 x 9 baking pan.
2. Cook spinach until heated through...drain and press out excess moisture.
3. In large bowl, combine spinach with ricotta, eggs, salt, pepper, parsley, and 2 & 1/2 cups of the tomato sauce. With a fork whip the mixture until fluffy.
4. Add cooked ziti.
5. Spread remaining tomato sauce on the bottom of baking dish and cover with the pasta mix.
6. Bake for approximately 20 minutes or until heated through.
***You can double the recipe to make 2 pans...and freeze one for another dinner.
Ingredients:
2 pound fresh spinach, or 10 ounces of frozen spinach-chopped and drained
1 pound of ricotta cheese
3 eggs-well beaten
2/3 cup grated parmesan cheese
1/3 cup chopped parsley (can use basil instead)
salt and pepper
3 cups favorite tomato sauce
1 pound ziti-cooked and drained
Directions:
1. Preheat oven to 375 degrees. Lightly spray bottom of 13 x 9 baking pan.
2. Cook spinach until heated through...drain and press out excess moisture.
3. In large bowl, combine spinach with ricotta, eggs, salt, pepper, parsley, and 2 & 1/2 cups of the tomato sauce. With a fork whip the mixture until fluffy.
4. Add cooked ziti.
5. Spread remaining tomato sauce on the bottom of baking dish and cover with the pasta mix.
6. Bake for approximately 20 minutes or until heated through.
***You can double the recipe to make 2 pans...and freeze one for another dinner.
Fettuccine With Shrimp in Garlic Lemon Sauce
This is a really good dish for company. It's easy and impressive.
Ingredients:
8 ounces fettuccine
2 tbl olive oil
1 pound peeled, deveined extra large shrimp with tails removed
2 cloves garlic, minced
3 cups baby spinach
1 cup heavy cream
1 tbl lemon zest
1/2 tsp salt
1/3 cup grated romano cheese
1/4 tsp ground pepper
Directions:
1. Cook pasta according to package directions...drain well.
2. While pasta is cooking, in nonstick skillet, heat 1 tbl olive oil over medium heat.
3. Add shrimp, cook, turning once, until pink and opaque...about 2 minutes per side. Remove from pan.
4. To the same pan, add remaining tbl of olive oil, then garlic...cook, stirring 1 minute.
5. Add spinach, cream, 2 & 1/2 tsp of the lemon zest and salt...cover. Bring to simmer, cook until spinach is wilted...about 1 minute.
6. Uncover, remove from heat...add pasta, shrimp, cheese, and pepper...toss together, then sprinkle with remaining zest.
***4 servings
***can substitute 1 pound chicken tenders for the shrimp, add 2 minutes to cooking time.
Ingredients:
8 ounces fettuccine
2 tbl olive oil
1 pound peeled, deveined extra large shrimp with tails removed
2 cloves garlic, minced
3 cups baby spinach
1 cup heavy cream
1 tbl lemon zest
1/2 tsp salt
1/3 cup grated romano cheese
1/4 tsp ground pepper
Directions:
1. Cook pasta according to package directions...drain well.
2. While pasta is cooking, in nonstick skillet, heat 1 tbl olive oil over medium heat.
3. Add shrimp, cook, turning once, until pink and opaque...about 2 minutes per side. Remove from pan.
4. To the same pan, add remaining tbl of olive oil, then garlic...cook, stirring 1 minute.
5. Add spinach, cream, 2 & 1/2 tsp of the lemon zest and salt...cover. Bring to simmer, cook until spinach is wilted...about 1 minute.
6. Uncover, remove from heat...add pasta, shrimp, cheese, and pepper...toss together, then sprinkle with remaining zest.
***4 servings
***can substitute 1 pound chicken tenders for the shrimp, add 2 minutes to cooking time.
Sausage and Pepper Baked Ziti
This is a real tasty dish...great for large groups...very popular.
Ingredients:
1 & 1/2 pounds sweet (and/or hot) Italian sausage, cut into crosswise into 1 inch chunks
4 garlic cloves, thin sliced
2 large green, yellow, and/or red bell peppers, cut into 1/4 inch slices
1 large onion (approx 1 pound) cut in half, then into 1/4 inch slices
1 can (28 ounces) whole tomatoes in puree
1 can (15 ounce) tomatoe puree
1 tsp salt
1 pound ziti or penne pasta
1 pkg (8 ounces) part skim mozzarella cheese, cut into 1/2 inch cubes
1/2 cup freshly grated romano cheese
Directions:
1.Preheat oven to 400 degrees, use ungreased 13 x 9 pan
2.Prepare sauce: In 12 inch skillet, cook sausage over med-hi heat 5 minutes or until browned on all sides.
3. Reduce heat to medium. Discard all but 2 tbl of sausage fat.
4. Add garlic, peppers, and onion and cook, covered 10 minutes or until vegetables are tender, stirring occasionally.
5. Stir in the tomatoes with their puree, the can of tomato puree and the salt, heating to boiling ove medium heat. Break up tomatoes with spoon.
6. Reduce heat to low, cover and simmer 10 minutes.
7. While cooking sauce, heat salted water for pasta....cooking pasta for 2 minutes less than recommended time....drain well.
8. Return pasta to pot, and stir in sauce to coat. Add mozzarella and toss to combine.
9. Transfer pasta mixture to pan and spread evenly, sprinkle with romano.
10. Bake uncovered, 20 - 25 minutes, or until top browns and sauce is bubbly. Let stand 10 minutes....makes about 10 servings
Ingredients:
1 & 1/2 pounds sweet (and/or hot) Italian sausage, cut into crosswise into 1 inch chunks
4 garlic cloves, thin sliced
2 large green, yellow, and/or red bell peppers, cut into 1/4 inch slices
1 large onion (approx 1 pound) cut in half, then into 1/4 inch slices
1 can (28 ounces) whole tomatoes in puree
1 can (15 ounce) tomatoe puree
1 tsp salt
1 pound ziti or penne pasta
1 pkg (8 ounces) part skim mozzarella cheese, cut into 1/2 inch cubes
1/2 cup freshly grated romano cheese
Directions:
1.Preheat oven to 400 degrees, use ungreased 13 x 9 pan
2.Prepare sauce: In 12 inch skillet, cook sausage over med-hi heat 5 minutes or until browned on all sides.
3. Reduce heat to medium. Discard all but 2 tbl of sausage fat.
4. Add garlic, peppers, and onion and cook, covered 10 minutes or until vegetables are tender, stirring occasionally.
5. Stir in the tomatoes with their puree, the can of tomato puree and the salt, heating to boiling ove medium heat. Break up tomatoes with spoon.
6. Reduce heat to low, cover and simmer 10 minutes.
7. While cooking sauce, heat salted water for pasta....cooking pasta for 2 minutes less than recommended time....drain well.
8. Return pasta to pot, and stir in sauce to coat. Add mozzarella and toss to combine.
9. Transfer pasta mixture to pan and spread evenly, sprinkle with romano.
10. Bake uncovered, 20 - 25 minutes, or until top browns and sauce is bubbly. Let stand 10 minutes....makes about 10 servings
Five Cheese Stuffed Shells
Pasta and lots of cheese....can life get any better. This is a very impressive dish and is great with a big salad. Enjoy!
Ingredients:
20 uncooked jumbo pasta shells
2 cups cooked, chopped spinach
1 cup fat free cottage cheese
1 cup part skim ricotta cheese
4 slices provolone cheese, finely chopped
1/2 cup shredded parmesan cheese
1/2 cup shredded romano cheese
1 egg, slightly beaten
2 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp salt
dash pepper
1 jar (26 ounce) favorite marinara sauce
Directions:
1. Cook pasta shells according to package directions, drain.
2. In large bowl, combine the next 11 ingredients and spoon into shells.
3. Arrange shells in 13 x 9 x 2 baking dish, coated with non stick spray.
4. Pour marinara sauce over all, cover and cook at 350 degrees for 40-45 minutes, or until heated through.
Ingredients:
20 uncooked jumbo pasta shells
2 cups cooked, chopped spinach
1 cup fat free cottage cheese
1 cup part skim ricotta cheese
4 slices provolone cheese, finely chopped
1/2 cup shredded parmesan cheese
1/2 cup shredded romano cheese
1 egg, slightly beaten
2 garlic cloves, minced
1 tsp Italian seasoning
1/2 tsp salt
dash pepper
1 jar (26 ounce) favorite marinara sauce
Directions:
1. Cook pasta shells according to package directions, drain.
2. In large bowl, combine the next 11 ingredients and spoon into shells.
3. Arrange shells in 13 x 9 x 2 baking dish, coated with non stick spray.
4. Pour marinara sauce over all, cover and cook at 350 degrees for 40-45 minutes, or until heated through.
Grandma's Chicken Cacciatore
If my Grandmother had a 'famous for' type of dish, it was this. As a kid, I begged her to make it. It is so good & brings back lots of fond memories whenever I make it.
Ingredients:
4 skinless/boneless chicken breasts
3 tbl all purpose flour
1/4 tsp salt
1/8 tsp pepper
2 tbl olive oil
2 tsp chopped garlic
1 can (14.5 ounce) diced, drained tomatoes
1 pkg (8 ounces) sliced mushrooms
3/4 cup white wine
2 tbl tomato paste
12 ounces fettucine-cooked to pkg directions
Directions:
1. Dust chicken with flour to coat, season with salt & pepper
2. In large skillet, heat oil over medium high....add chicken, cook 3 minutes per side. Remove to plate and set aside.
3. Add onion, mushrooms & garlic to skillet. Reduce to medium, cook for 5 minutes...stirring occasionally.
4. Add well drained tomatoes, wine and tomato paste...bring to boil, then add chicken to sauce.
5. Cook on medium low heat, partially covered for 8 minutes until chickens internal temperature reaches 160 degrees.
6. Serve over fettucine
Ingredients:
4 skinless/boneless chicken breasts
3 tbl all purpose flour
1/4 tsp salt
1/8 tsp pepper
2 tbl olive oil
2 tsp chopped garlic
1 can (14.5 ounce) diced, drained tomatoes
1 pkg (8 ounces) sliced mushrooms
3/4 cup white wine
2 tbl tomato paste
12 ounces fettucine-cooked to pkg directions
Directions:
1. Dust chicken with flour to coat, season with salt & pepper
2. In large skillet, heat oil over medium high....add chicken, cook 3 minutes per side. Remove to plate and set aside.
3. Add onion, mushrooms & garlic to skillet. Reduce to medium, cook for 5 minutes...stirring occasionally.
4. Add well drained tomatoes, wine and tomato paste...bring to boil, then add chicken to sauce.
5. Cook on medium low heat, partially covered for 8 minutes until chickens internal temperature reaches 160 degrees.
6. Serve over fettucine
Taco 'Shells' (Pasta)
My Mother found this recipe in a magazine a while ago, and tried it out on my family and I. Well, if I have the recipe now, it must have been really good. It's an interesting twist on tacos, using jumbo pasta shells, because it has the great taste of tacos as well as the satisfying the desire for pasta.
Ingredients:
18 jumbo pasta shells (about half of a 12 ounce pkg)
2 tbl butter or margarine-melted
1 & 1/4 pound ground beef
1 (3 ounce) pkg cream cheese with chives-cut in cubes
1 tsp chili powder
1/4 tsp salt
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 & 1/2 cup crushed tortilla chips
chopped green onions and parsley
Directions:
1. Cook pasta shells according to package directions...drain & toss with melted butter/margarine
2. Brown ground beef...drain well, stir in cream cheese, chili powder, and salt..simmer 5 minutes
3. Preheat oven to 350 degrees. Spray 13 x 9 baking dish with non stick spray.
4. Fill shells with beef mixture.
5. Arrange shells in baking dish, spoon taco sauce over shells, cover & bake for 15 minutes.
6. Uncover, top with cheeses, and crushed tortilla chips.
7. Bake for 15 minutes longer, then sprinkle with green onions before serving...serves 6
Ingredients:
18 jumbo pasta shells (about half of a 12 ounce pkg)
2 tbl butter or margarine-melted
1 & 1/4 pound ground beef
1 (3 ounce) pkg cream cheese with chives-cut in cubes
1 tsp chili powder
1/4 tsp salt
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 & 1/2 cup crushed tortilla chips
chopped green onions and parsley
Directions:
1. Cook pasta shells according to package directions...drain & toss with melted butter/margarine
2. Brown ground beef...drain well, stir in cream cheese, chili powder, and salt..simmer 5 minutes
3. Preheat oven to 350 degrees. Spray 13 x 9 baking dish with non stick spray.
4. Fill shells with beef mixture.
5. Arrange shells in baking dish, spoon taco sauce over shells, cover & bake for 15 minutes.
6. Uncover, top with cheeses, and crushed tortilla chips.
7. Bake for 15 minutes longer, then sprinkle with green onions before serving...serves 6
Garlic & Linquine
When ever you want something tasty, but not in the mood for meat, this will satisfy.
Ingredients:
1 pound linguine pasta
1/3 cup extra virgin olive oil
3 cloves garlic, finely chopped
1/2 tsp salt
1/4 tsp crushed red pepper
1/4 cup finely chopped Italian parsley
1 & 1/2 tbl stick butter, softened
1 tsp finely grated lemon peel
Directions:
1. Cook pasta according to package directions.
2. Heat the olive oil, garlic, salt, and pepper in a covered pan over very low heat just until garlic is soft.
3. Remove 3/4 cup of pasta cooking water...then drain pasta.
4. Transfer to a serving dish, toss with oil mixture, the water, parsley, butter, and lemon peel.
Ingredients:
1 pound linguine pasta
1/3 cup extra virgin olive oil
3 cloves garlic, finely chopped
1/2 tsp salt
1/4 tsp crushed red pepper
1/4 cup finely chopped Italian parsley
1 & 1/2 tbl stick butter, softened
1 tsp finely grated lemon peel
Directions:
1. Cook pasta according to package directions.
2. Heat the olive oil, garlic, salt, and pepper in a covered pan over very low heat just until garlic is soft.
3. Remove 3/4 cup of pasta cooking water...then drain pasta.
4. Transfer to a serving dish, toss with oil mixture, the water, parsley, butter, and lemon peel.
Clams Casino Linguine
If you like clams casino, you'll enjoy this take on it as a dinner instead of an appetizer.
Ingredients:
1 pound linguine
4 slices bacon, cut in thin strips
1 jar (12 ounces) white clam sauce
grated peel of 1 lemon
1/4 tsp crushed red pepper
2/3 cups chopped fresh parsley
Directions:
1. Cook pasta in lightly salted water according to package directions.
2. Cook bacon in large skillet until crisp...remove & drain on paper towels. Drain fat from skillet.
3. Add clam sauce, lemon peel, and crushed red pepper to skillet and cook over low heat until hot.
4. Add 1/2 cup of the pasta cooking water to the skillet.
5. Drain pasta, add to skillet with the parsley.
6. Toss to mix and coat. Transer to serving dish and sprinkle with the bacon.
**6 servings
Ingredients:
1 pound linguine
4 slices bacon, cut in thin strips
1 jar (12 ounces) white clam sauce
grated peel of 1 lemon
1/4 tsp crushed red pepper
2/3 cups chopped fresh parsley
Directions:
1. Cook pasta in lightly salted water according to package directions.
2. Cook bacon in large skillet until crisp...remove & drain on paper towels. Drain fat from skillet.
3. Add clam sauce, lemon peel, and crushed red pepper to skillet and cook over low heat until hot.
4. Add 1/2 cup of the pasta cooking water to the skillet.
5. Drain pasta, add to skillet with the parsley.
6. Toss to mix and coat. Transer to serving dish and sprinkle with the bacon.
**6 servings
Pasta Parmesan
This is a great quick meal and very satisfying. It has all my favorites in it.
Ingredients:
12 ounces penne pasta
2 pints of grape tomatoes, cut in half
3 cloves of garlic, minced
1/3 cup FRESH basil, chopped
1/4 cup olive oil
3/4 tsp salt
1/4 tsp pepper
fresh grated parmesan cheese to desired consistancy
Directions:
1. Prepare pasta according to package directions, drain.
2. Stir together grape tomato halves, minced garlic, basil, 1/4 cup olive oil, salt, and pepper.
3. Toss with pasta, sprinkle with cheese....according to your taste.
Ingredients:
12 ounces penne pasta
2 pints of grape tomatoes, cut in half
3 cloves of garlic, minced
1/3 cup FRESH basil, chopped
1/4 cup olive oil
3/4 tsp salt
1/4 tsp pepper
fresh grated parmesan cheese to desired consistancy
Directions:
1. Prepare pasta according to package directions, drain.
2. Stir together grape tomato halves, minced garlic, basil, 1/4 cup olive oil, salt, and pepper.
3. Toss with pasta, sprinkle with cheese....according to your taste.
Quick Beef Goulash
This is a great tasting, quick meal when you don't have much time to prepare a big meal.
Ingredients:
2 pounds lean grond beef
1 onion-chopped
2 cans (14 1/2 oz) each beef broth
8 ounces elbow macaroni
1 tbl paprika
1 tbl garlic powder
1 tsp black pepper
1 cup sour cream
Directions:
1. In pot, brown ground beef and onion...drain any grease.
2. Add broth, macaroni, paprika, garlic & pepper...bring to boil stirring occasionally.
3. Reduce heat to medium high, cover and simmer 6 to 8 minutes or until macaroni is tender.
4. Remove from heat and stir in sour cream. Serves 4 to 6
Ingredients:
2 pounds lean grond beef
1 onion-chopped
2 cans (14 1/2 oz) each beef broth
8 ounces elbow macaroni
1 tbl paprika
1 tbl garlic powder
1 tsp black pepper
1 cup sour cream
Directions:
1. In pot, brown ground beef and onion...drain any grease.
2. Add broth, macaroni, paprika, garlic & pepper...bring to boil stirring occasionally.
3. Reduce heat to medium high, cover and simmer 6 to 8 minutes or until macaroni is tender.
4. Remove from heat and stir in sour cream. Serves 4 to 6
Pasta Shells Florentine
Even if you have someone in your family that strongly dislikes spinach, they will eat and enjoy this pasta dish. I got this recipe from a good friend who makes it for just about every pot luck get together.
Ingredients:
1 (10 oz) pkg chopped spinach (thawed, drained, and the excess liquid pressed out)
1 cup mozzarella cheese grated
1 cup ricotta or cottage cheese
1 egg white
1 tbl parmesan cheese
16 jumbo shells
1 jar (13 ounce) pasta sauce
Directions:
1.Heat oven to 350 degrees. Cook shells according to directions and drain well.
2.Mix spinach, mozzarella, ricotta (or cottage), egg white, and parmesan cheese until blended.
3.Fill each shell with heaping tbl of spinach mixture.
4.Place in 12 x 8 baking dish, and spoon sauce over shells. Cover with foil. Bake 30 to 40 min.
Ingredients:
1 (10 oz) pkg chopped spinach (thawed, drained, and the excess liquid pressed out)
1 cup mozzarella cheese grated
1 cup ricotta or cottage cheese
1 egg white
1 tbl parmesan cheese
16 jumbo shells
1 jar (13 ounce) pasta sauce
Directions:
1.Heat oven to 350 degrees. Cook shells according to directions and drain well.
2.Mix spinach, mozzarella, ricotta (or cottage), egg white, and parmesan cheese until blended.
3.Fill each shell with heaping tbl of spinach mixture.
4.Place in 12 x 8 baking dish, and spoon sauce over shells. Cover with foil. Bake 30 to 40 min.
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