Pasta Recipes

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Pasta Recipes - Page 8 Empty Fettuccine with Blue Cheese Sauce

Post  justmecookin Tue Jan 06, 2009 11:44 am

Fettuccine with Blue Cheese Sauce

1/2 cup pine nuts
1 1/2 (4-ounce) packages crumbled blue cheese, divided
1 1/2 cups half-and-half
1 (8-ounce) package cream cheese, cubed
2 (9-ounce) packages refrigerated fettuccine, cooked
2 cups tightly packed torn spinach, cut into thin strips
6 ounces thinly sliced ham, cut into thin strips
1/4 cup chopped fresh parsley
1/4 teaspoon salt

Place pine nuts in a single layer on a baking sheet. Bake at 350° for 7 minutes or until toasted. Set aside. Cook 1 cup blue cheese, half-and-half, and cream cheese in a heavy saucepan over medium heat, stirring constantly, 5 minutes or until mixture is smooth. Keep warm.

Toss cooked pasta with spinach strips and next 3 ingredients. Pour blue cheese sauce over pasta, and toss to coat. Sprinkle pasta with remaining 1/2 cup blue cheese and pine nuts. Serve immediately. Makes 8 servings
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Pasta Recipes - Page 8 Empty Grilled Chicken and Pesto Farfalle

Post  justmecookin Tue Jan 06, 2009 11:46 am

Grilled Chicken and Pesto Farfalle

1 3/4 pounds skinless, boneless chicken breast halves
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
Cooking spray
20 ounces uncooked farfalle (bow tie pasta)
1 tablespoon butter
3 garlic cloves, minced
1 1/2 cups milk, divided
2 tablespoons all-purpose flour
1 (3.5-ounce) jar pesto (about 1/3 cup)
3/4 cup half-and-half
2 cups (8 ounces) shredded fresh Parmesan cheese, divided
4 cups halved grape tomatoes (about 2 pints)
1/2 cup chopped fresh basil

Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into 1/2-inch pieces; keep warm.

Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in large bowl.

Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally. Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk.

Stir in pesto. Gradually add remaining 1 cup milk and half-and-half, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add 1/4 cup reserved cooking liquid, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and 1 cup cheese; stir until cheese melts.

Add chicken and sauce to pasta, tossing well to coat. Add tomatoes and basil; toss gently. Sprinkle with remaining 1 cup cheese. Serve immediately. Makes 8 servings
justmecookin
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Pasta Recipes - Page 8 Empty Bow Tie Chicken Pasta

Post  justmecookin Tue Jan 06, 2009 11:47 am

Bow Tie Chicken Pasta

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet red pepper
3 tablespoons butter, divided
1/4 cup lemon juice
2 tablespoons white wine or chicken broth
3/4 cup shredded Parmesan cheese
3 tablespoons minced fresh basil or 1 tablespoon dried basil

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender. Add the lemon juice and wine or broth.

Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. Drain the pasta; add to skillet. Stir in the Parmesan cheese, basil and remaining butter. Makes 6 servings.
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Pasta Recipes - Page 8 Empty Turkey Tetrazzini

Post  justmecookin Tue Jan 06, 2009 11:48 am

Turkey Tetrazzini

1 package (1 pound) linguine
6 tablespoons butter
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 cup heavy whipping cream
4 cups cubed cooked turkey
1 cup sliced fresh mushrooms
1 jar (4 ounces) diced pimientos, drained
1/4 cup chopped fresh parsley
4 to 5 drops hot pepper sauce
1/3 cup grated Parmesan cheese

Cook pasta according to package directions. In a saucepan, melt butter over medium heat. Stir in the flour, salt, pepper and cayenne until smooth.

Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream.

Drain linguine; add 2 cups sauce and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Make a well in center of noodles, making a space about 6 in. x 4 in.

To the remaining sauce, add the turkey, mushrooms, pimientos, parsley and hot pepper sauce; mix well. Pour into center of dish.

Sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until bubbly and heated through. Makes 8-10 servings.
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Pasta Recipes - Page 8 Empty Bacon Chicken Alfredo

Post  justmecookin Tue Jan 06, 2009 11:49 am

Bacon Chicken Alfredo

1 package (16 ounces) fettuccine
1 pound sliced bacon, diced
1-1/4 pounds boneless skinless chicken breast, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (16 ounces) prepared Alfredo sauce
1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings.

Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until the juices run clear.
Drain fettuccine; stir into a skillet.

Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heat through. Sprinkle with Parmesan cheese. Makes 6-8 servings.
justmecookin
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Pasta Recipes - Page 8 Empty Penne and Chicken Tenderloins with Spiced Sauce

Post  justmecookin Tue Jan 06, 2009 11:49 am

Penne and Chicken Tenderloins with Spiced Sauce

1 teaspoon ground fennel seed
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1 pound chicken breast tenders, cut into (1-inch) pieces
1 tablespoon olive oil
4 garlic cloves, minced
4 cups canned diced tomatoes, undrained
1 cup white wine
8 ounces uncooked penne
1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh basil

Combine first 5 ingredients in a small bowl; rub over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove from heat; set aside.

Reduce heat to medium. Add garlic; sauté 30 seconds or until garlic is soft. Add tomatoes and wine, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 15 minutes. Add chicken, and simmer 5 minutes.

Cook pasta according to package directions, omitting salt and fat. Drain. Toss pasta with sauce in a large bowl. Sprinkle with cheese and basil. Makes 4 servings
justmecookin
justmecookin

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Pasta Recipes - Page 8 Empty Baked Macaroni and Cheese

Post  justmecookin Tue Jan 06, 2009 11:50 am

Baked Macaroni and Cheese

1 (8-oz.) package elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
1 (8-oz.) block sharp Cheddar cheese, shredded and divided

Prepare pasta according to package directions. Keep warm. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth.

Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.

Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving. Makes 4 to 6 servings
justmecookin
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Pasta Recipes - Page 8 Empty Classic Lasagna

Post  justmecookin Tue Jan 06, 2009 11:51 am

Classic Lasagna

2 medium onions, chopped
2 tablespoons olive oil, divided
4 garlic cloves, minced
1 pound lean ground beef
1 (14.5-oz.) can basil, garlic, and oregano diced tomatoes
2 (6-oz.) cans tomato paste
1 (8-oz.) can basil, garlic, and oregano tomato sauce
1 bay leaf
1 teaspoon Italian seasoning
1 1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
12 lasagna noodles, uncooked
8 cups boiling water
1 (16-oz.) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
2 (6-oz.) packages part-skim mozzarella cheese slices
Garnish: chopped fresh parsley

Sauté onion in 1 tbsp. hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Add beef, and cook, stirring occasionally, 10 minutes or until beef crumbles and is no longer pink.

Drain beef mixture, and return to skillet. Stir in diced tomatoes, next 4 ingredients, 1 tsp. salt, and 1/2 tsp. pepper; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, 30 minutes. Remove and discard bay leaf; set meat sauce aside.

Place lasagna noodles in a 13- x- 9-inch pan. Carefully pour 8 cups boiling water and remaining 1 tbsp. olive oil over noodles. Let stand 15 minutes. Stir together ricotta cheese, eggs, Parmesan cheese, remaining 1/4 tsp. salt, and remaining 1/4 tsp. pepper until blended.

Spoon half of the meat sauce mixture in a lightly greased 13- x 9-inch baking dish. Shake excess water from noodles, and arrange 6 noodles over meat sauce; top with half of ricotta mixture and 1 package mozzarella cheese slices. Repeat layers once.

Bake, covered, at 350° for 55 minutes. Uncover and bake 10 to 15 more minutes or until bubbly. Let lasagna stand 10 minutes before serving. Garnish, if desired. Makes 8 to 10 servings
justmecookin
justmecookin

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Pasta Recipes - Page 8 Empty Creamy Pepperoni Ziti

Post  justmecookin Tue Jan 06, 2009 11:51 am

Creamy Pepperoni Ziti

1 package (16 ounces) ziti or small tube pasta
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup shredded part-skim mozzarella cheese
3/4 cup chopped pepperoni
1/2 cup each chopped onion, mushrooms, green pepper and tomato
1/2 cup half-and-half cream
1/4 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Cook pasta according to package directions; drain. In a large bowl, combine the pasta, soup, mozzarella cheese, pepperoni, onion, mushrooms, green pepper, tomato, cream, broth and seasonings.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Makes 8 servings.
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Pasta Recipes - Page 8 Empty Ragů Alla Bolognese with Fettuccine

Post  justmecookin Tue Jan 06, 2009 11:52 am

Ragů Alla Bolognese with Fettuccine

1 tablespoon olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1/2 cup finely chopped carrot
5 ounces ground veal
5 ounces ground pork
5 ounces ground round
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 bay leaf
1 (14 1/2-ounce) can chicken broth
1 (10 3/4-ounce) can tomato puree
1 cup whole milk
2 tablespoons minced fresh flat-leaf parsley
2 (9-ounce) packages fresh fettuccine, cooked and drained
2 tablespoons grated fresh Parmesan cheese
Parsley sprigs (optional)

Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan.

Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally.

Stir in milk and minced parsley; bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat. Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired. Makes 8 servings
justmecookin
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Pasta Recipes - Page 8 Empty Penne with Sausage, Eggplant, and Feta

Post  justmecookin Tue Jan 06, 2009 11:52 am

Penne with Sausage, Eggplant, and Feta

4 1/2 cups cubed peeled eggplant (about 1 pound)
1/2 pound bulk pork breakfast sausage
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley

Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender.

Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally. Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well. Makes 4 servings
justmecookin
justmecookin

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Pasta Recipes - Page 8 Empty Pasta with Asiago Cheese and Spinach

Post  justmecookin Tue Jan 06, 2009 11:53 am

Pasta with Asiago Cheese and Spinach

3 cups boiling water
4 ounces sun-dried tomatoes, packed without oil (about 2 cups)
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 garlic cloves, crushed
6 cups hot cooked cavatappi
1 (10-ounce) bag fresh spinach, torn
3/4 cup (3 ounces) grated Asiago cheese
1/2 cup (2 ounces) finely grated fresh Parmesan cheese

Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes. Drain and chop.

Combine tomatoes, oil, salt, pepper, and garlic in a large bowl. Add pasta and spinach; toss gently. Sprinkle with cheeses; toss gently. Makes 8 servings
justmecookin
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Pasta Recipes - Page 8 Empty Smoked Gouda Macaroni and Cheese

Post  justmecookin Tue Jan 06, 2009 11:54 am

Smoked Gouda Macaroni and Cheese

1 (1-ounce) slice whole wheat bread
1 tablespoon butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Cooking spray

Preheat oven to 350°. Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup. Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute.

Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.

Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly. Makes 4 servings
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Pasta Recipes - Page 8 Empty Creamy Gruyčre and Shrimp Pasta

Post  justmecookin Tue Jan 06, 2009 11:54 am

Creamy Gruyčre and Shrimp Pasta

8 ounces uncooked cavatelli or orecchiette pasta
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/4 cups (5 ounces) shredded Gruyčre cheese, divided
1 tablespoon butter
1 1/2 pounds large shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons dry white wine
1/4 teaspoon ground red pepper
2 cups frozen green peas, thawed
Cooking spray
Parsley sprigs (optional)

Preheat oven to 375°. Cook pasta according to package directions, omitting salt and fat. Drain well. Combine the flour and salt in a Dutch oven over medium heat. Gradually add milk, stirring constantly with a whisk; bring to a boil.

Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat. Stir in 3/4 cup cheese, stirring until melted.

Heat butter in a large nonstick skillet over medium-high heat. Add shrimp and garlic; sauté 3 minutes. Stir in wine and pepper, and cook 1 minute or until shrimp is done.

Add pasta, shrimp mixture, and peas to cheese mixture, tossing well to combine. Spoon the pasta mixture into a 13 x 9-inch baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese.

Bake at 375° for 20 minutes or until cheese melts and begins to brown. Garnish with the parsley, if desired. Serve immediately. Makes 6 servings
justmecookin
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Pasta Recipes - Page 8 Empty Pasta with Winter Squash and Pine Nuts

Post  justmecookin Tue Jan 06, 2009 11:55 am

Pasta with Winter Squash and Pine Nuts

2 tablespoons butter
2 tablespoons pine nuts, toasted
1 tablespoon chopped fresh sage
1 teaspoon olive oil
1 garlic clove, minced
2 1/2 cups water, divided
1 pound butternut squash, peeled, seeded, and shredded
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
12 ounces uncooked penne (tube-shaped pasta)
1 cup (4 ounces) finely shredded Parmesan cheese, divided

Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat until lightly browned. Add pine nuts and sage; remove from heat. Remove from pan, and set aside.

Heat olive oil in pan over medium-high heat. Add garlic to pan, and sauté 30 seconds. Reduce heat to medium. Add 1 cup water and squash to pan.

Cook for 12 minutes or until water is absorbed, stirring occasionally. Add remaining water, 1/2 cup at a time, stirring occasionally until each portion of water is absorbed before adding the next (about 15 minutes). Stir in sugar, salt, and pepper.

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water. Combine pasta and squash mixture in a large bowl.

Add reserved 1/2 cup pasta water, butter mixture, and 3/4 cup cheese; toss well. Sprinkle with remaining 1/4 cup cheese. Serve immediately. Makes 6 servings
justmecookin
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Pasta Recipes - Page 8 Empty Gnocchi with Shrimp, Asparagus, and Pesto

Post  justmecookin Tue Jan 06, 2009 11:55 am

Gnocchi with Shrimp, Asparagus, and Pesto

2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
4 teaspoons extravirgin olive oil
1/4 teaspoon salt

Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface).

Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.

Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides.

Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately. Makes 4 servings
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Pasta Recipes - Page 8 Empty Garlic and Bell Pepper Farfalle

Post  justmecookin Tue Jan 06, 2009 11:56 am

Garlic and Bell Pepper Farfalle

2 red bell peppers
2 yellow bell peppers
2 orange bell peppers
3 bacon slices, chopped
2 garlic cloves, minced
1 1/2 cups chopped plum tomato
1/2 cup kalamata olives, pitted and thinly sliced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups hot cooked farfalle (about 4 cups uncooked bow tie pasta)
6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh basil

Preheat broiler. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Add garlic to pan, and cook 30 seconds, stirring constantly.

Add the bell peppers, bacon, tomato, olives, salt, and black pepper; cook 3 minutes or until thoroughly heated, stirring occasionally. Combine bell pepper mixture and pasta in a large bowl; sprinkle with cheese and basil. Makes 6 servings
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Pasta Recipes - Page 8 Empty Pizza Spaghetti Casserole

Post  justmecookin Tue Jan 06, 2009 11:57 am

Pizza Spaghetti Casserole

12 ounces uncooked spaghetti
1/2 teaspoon salt
1 (1-lb.) package mild ground pork sausage
2 ounces turkey pepperoni slices (about 30), cut in half
1 (26-oz.) jar tomato-and-basil pasta sauce
1/4 cup grated Parmesan cheese
1 (8-oz.) package shredded Italian three-cheese blend

Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.

Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink.

Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.

Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce.

Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.

Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown. Makes 6 servings
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Pasta Recipes - Page 8 Empty Baked Rigatoni with Ricotta and Collard Greens

Post  justmecookin Tue Jan 06, 2009 11:57 am

Baked Rigatoni with Ricotta and Collard Greens

1 (16-ounce) package rigatoni or penne pasta
1/4 cup butter
1 medium onion, chopped (about 1 cup)
3 garlic cloves, minced
1 pound collard greens, washed, drained, and chopped
1/4 cup all-purpose flour
1 1/2 cups milk
1 cup shredded mozzarella
1 cup ricotta cheese
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese

Prepare pasta according to directions. Drain and set aside. Preheat oven to 350°. Lightly grease a 13- x 9-inch baking dish. Heat butter in a dutch oven over medium-high heat; sauté onion 5 minutes or until just brown.

Add garlic, and cook about 1 minute. Reduce heat to medium-low, and add greens; cover and cook 15 to 20 minutes or until greens are tender, stirring occasionally.

Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth.

Remove from heat; stir in cooked pasta, mozzarella, and next 5 ingredients. Place into prepared dish, and sprinkle evenly with Parmesan. Bake at 350° for 15 to 20 minutes. Makes 8 to 10 servings
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Pasta Recipes - Page 8 Empty Beef Stroganoff

Post  justmecookin Tue Jan 06, 2009 11:58 am

Beef Stroganoff

2 tablespoons vegetable oil
2 1/2 pounds sirloin steak, sliced very thin
1/4 teaspoon caraway seeds (optional)
1 large onion, chopped
2 10-ounce packages white mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon paprika
1 teaspoon kosher salt
1 14 ˝-ounce can beef broth
2 tablespoons chopped parsley
1 cup low-fat or regular sour cream
1 12-ounce package extra-wide egg noodles, cooked

Heat the oil in a large Dutch oven over medium-high heat. Add the sirloin, browning it (in batches if necessary). Remove and set aside.

Place the caraway seeds (if using) and onion in the Dutch oven. Cook, stirring occasionally, until the onion is transparent, about 5 minutes.

Add the mushrooms and cook until soft, another 8 minutes. Stir in the tomato paste, paprika, and salt until well blended. Add the sirloin and broth, stirring to combine.

Simmer until the meat is very tender and about half the liquid remains, 10 to 15 minutes. Remove from heat and stir in the parsley and sour cream. Serve over the egg noodles. Makes 6 to 8 servings
justmecookin
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Pasta Recipes - Page 8 Empty Shrimp Florentine with Caramelized Garlic

Post  justmecookin Tue Jan 06, 2009 11:59 am

Shrimp Florentine with Caramelized Garlic

Garlic:
1/2 teaspoon kosher salt
20 garlic cloves, peeled
Cooking spray

Shrimp:
2 teaspoons olive oil
1 pound medium shrimp, peeled and deveined
1 teaspoon butter
3/4 cup half-and-half
1/2 cup chicken broth
1/3 cup (about 1 1/2 ounces) grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/8 teaspoon black pepper
2 cups frozen loose-leaf spinach, thawed, drained, and squeezed dry
4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preheat oven to 350°. To prepare garlic, combine 1/2 teaspoon kosher salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coated with cooking spray. Bake at 350° for 25 minutes or until browned, stirring occasionally.

To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan.

Melt butter in pan over medium heat. Stir in half-and-half, broth, cheese, 1/4 teaspoon salt, red pepper, and black pepper. Cook 1 minute or until cheese melts, stirring constantly.

Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture, and pasta in a large bowl; toss well. Serve immediately. Makes 4 servings
justmecookin
justmecookin

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Pasta Recipes - Page 8 Empty Asparagus Pasta Primavera

Post  justmecookin Tue Jan 06, 2009 11:59 am

Asparagus Pasta Primavera

6 tablespoons butter, cubed
3 tablespoons olive oil
8 garlic cloves, minced
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped fully cooked ham
2 tablespoons each chopped fresh basil, oregano and rosemary
4 large plum tomatoes, chopped
1 teaspoon salt
1/4 teaspoon pepper
12 ounces uncooked linguine
1/2 cup shredded Parmesan cheese

In a large skillet, melt butter with oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus.

Cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.

Stir in the tomatoes, salt and pepper. Cook 3 minutes longer or until heated through. Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add asparagus mixture and toss. Sprinkle with Parmesan cheese. Makes 6-8 servings.
justmecookin
justmecookin

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Pasta Recipes - Page 8 Empty Bacon and Pepper Pasta

Post  justmecookin Tue Jan 06, 2009 12:04 pm

Bacon and Pepper Pasta

1/2 pound sliced bacon, diced
2 medium onions, halved and sliced
2 garlic cloves, minced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small jalapeno pepper, seeded and minced
1 can (14-1/2 ounces) stewed tomatoes
1 pound linguine or pasta of your choice, cooked and drained

In a large skillet, cook bacon until crisp. Remove with a slotted spoon and set aside; reserve drippings. Saute onions and garlic in drippings for 3 minutes.

Add peppers; cook and stir for 3 minutes. Stir in tomatoes; heat through. Add bacon and mix well. Serve over pasta. Makes 4 servings.
justmecookin
justmecookin

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Pasta Recipes - Page 8 Empty Bacon-Colby Lasagna

Post  justmecookin Tue Jan 06, 2009 12:07 pm

Bacon-Colby Lasagna

2 pounds ground beef
2 medium onions, chopped
2 pounds sliced bacon, cooked and crumbled
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 tablespoons sugar
1 teaspoon salt
24 lasagna noodles, cooked and drained
8 cups (32 ounces) shredded Colby cheese

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the bacon, tomato sauce, tomatoes, sugar and salt; cook until heated through.

Spread 1 cup meat sauce in each of two greased 13-in. x 9-in. baking dishes. Layer four noodles, 1-2/3 cups meat sauce, 1-1/3 cups cheese in each dish. Repeat layers twice.

Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Makes 2 casseroles (12 servings each).
justmecookin
justmecookin

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Pasta Recipes - Page 8 Empty Spaghetti with Parmesan and Bacon

Post  justmecookin Tue Jan 06, 2009 12:08 pm

Spaghetti with Parmesan and Bacon

1 pound uncooked spaghetti
12 bacon slices, chopped
3 garlic cloves, minced
1 cup milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup frozen petite green peas, thawed
1 1/2 cups (6 ounces) grated fresh Parmesan cheese

Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup hot cooking liquid. While pasta cooks, cook bacon in a large nonstick skillet over medium heat until crisp.

Remove bacon from pan, reserving 1 tablespoon drippings in pan. Discard remaining drippings; set bacon aside. Add garlic to drippings in pan; cook 30 seconds, stirring constantly.

Combine milk, salt, pepper, and eggs, stirring with a whisk. Gradually add reserved hot cooking liquid to milk mixture, stirring constantly with a whisk.

Add pasta, milk mixture, and peas to skillet; cook over low heat 3 minutes or until sauce thickens. Add bacon and cheese; stir to combine. Makes 8 servings.
justmecookin
justmecookin

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Pasta Recipes - Page 8 Empty Re: Pasta Recipes

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