Pasta Recipes

Cajun Shrimp Lasagna Roll-Ups

1-1/4 pounds uncooked medium shrimp, peeled and deveined
1 medium onion, chopped
2 tablespoons olive oil
4 medium tomatoes, seeded and chopped
2 tablespoons Cajun seasoning
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup diced fully cooked andouille sausage
12 lasagna noodles, cooked and drained
4 ounces pepper Jack cheese, shredded
1 teaspoon paprika

In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside. In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk.

Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in cheddar cheese until smooth. Add sausage; set aside.

Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13-in. x 9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika.

Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving. Makes 6 servings.

Sausage Cheese Manicotti

10 uncooked manicotti shells
8 ounces turkey Italian sausage links, casings removed
1 cup finely chopped sweet red pepper
1/4 cup chopped onion
2 egg whites
3 cups (24 ounces) cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
3 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 teaspoon white pepper
2 cups meatless spaghetti sauce
1/2 cup water

Cook manicotti according to package directions. Meanwhile, crumble sausage into a nonstick skillet; add the red pepper and onion. Cook over medium heat until meat is no longer pink and vegetables are tender; drain. Drain manicotti; set aside.

In a bowl, combine the sausage mixture, egg whites, cottage cheese, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, basil, fennel and pepper.

Stuff into manicotti shells. Combine spaghetti sauce and water; spread 1/2 cup in an ungreased 13-in. x 9-in. baking dish. Arrange shells over sauce; top with remaining sauce.

Cover and bake at 350° for 35-40 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Makes 5 servings.

Turkey Macaroni Bake

2 cups cubed cooked turkey
1-1/2 cups uncooked elbow macaroni
2 cups (8 ounces) shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 can (8 ounces) mushroom stems and pieces, drained
1/4 teaspoon pepper

In a large bowl, combine the turkey, macaroni, 1-1/2 cups cheese, soup, milk, mushrooms and pepper. Pour into a greased 2-qt. baking dish.

Cover and bake at 350° for 60-65 minutes or until macaroni is tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Makes 6 servings.

Szechuan Chicken Noodle Toss

4 quarts water
6 ounces uncooked thin spaghetti
1 package (16 ounces) frozen stir-fry vegetable blend
1 tablespoon butter
1 pound boneless skinless chicken breasts, cut into 2-inch strips
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1 tablespoon canola oil
1/3 cup stir-fry sauce
3 green onions, chopped

In a Dutch oven, bring water to a boil. Add spaghetti; cook for 4 minutes. Add vegetables; cook 3-4 minutes longer or until spaghetti and vegetables are tender. Drain. Toss with butter; set aside and keep warm.

In a nonstick skillet, stir-fry the chicken, garlic and red pepper flakes in oil until chicken is no longer pink. Add stir-fry sauce; heat through. Add onions and spaghetti mixture; toss to coat. Makes 4 servings.

Thai Chicken Fettuccine

1 cup salsa
1/4 cup creamy peanut butter
2 tablespoons orange juice
2 tablespoons honey
1 teaspoon soy sauce
8 ounces uncooked fettuccine
3/4 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 medium sweet red pepper, julienned
1/4 cup minced fresh cilantro

For sauce, in a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 1 minute; stir. Set aside.

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 3-5 minutes or until chicken juices run clear.

Add red pepper; cook and stir until crisp-tender. Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro. Makes 4 servings.

Primavera Chicken

1-1/3 pounds boneless skinless chicken breast, cut into strips
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons olive oil
1 medium sweet red pepper, julienned
1 cup sliced fresh mushrooms
2 green onions, chopped
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
2/3 cup heavy whipping cream
1/2 cup chicken broth
8 ounces uncooked linguine
2/3 cup pine nuts, toasted
1/2 cup frozen peas, thawed
Shredded Parmesan cheese, optional

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium-high heat for 8-10 minutes or until juices run clear. Remove and keep warm.

In a same skillet, saute the red pepper, mushrooms, onions, nutmeg and cayenne just until vegetables are tender. Add cream and broth. Bring to a boil; cook until sauce is reduced by a third.

Cook the linguine according to package directions; drain. Add the chicken, linguine, pine nuts, peas and remaining salt and pepper to sauce; heat through. Garnish with Parmesan cheese if desired. Makes 4 servings.

Manicotti with Spicy Sausage

1 pound bulk spicy Italian sausage
1 can (28 ounces) crushed tomatoes
1 jar (26 ounces) marinara sauce
2 eggs, beaten
3 cups ricotta cheese
3/4 cup grated Parmesan cheese
1 can (4 ounces) chopped green chilies
3 tablespoons minced fresh parsley
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
18 uncooked manicotti shells
1/2 cup shredded mozzarella cheese

In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, bring tomatoes and marinara sauce to a boil.

Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper.

Divide 2 cups of sauce between two greased 13-in. x 9-in. baking dishes. Stuff uncooked manicotti shells with cheese mixture. Place in prepared pans. Sprinkle with sausage; top with remaining sauce.

Cover and bake at 375° for 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is tender. Let stand for 5 minutes before serving. Makes 8-10 servings.

Pasta with Peas, Chives, and Cream Sauce

Pasta with Cream Sauce
10 ounces thawed frozen peas
2 tablespoons chives, chopped

Stir the peas into the pasta with cream sauce and warm over medium heat until heated through, about 3 minutes. Top with the chives.

Pasta with Cream Sauce

1 pound dried pasta
1 1/2 cups heavy cream
1/2 cup whole milk
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 cup (4 ounces) grated Parmesan

Cook the pasta according to the package directions. In a large saucepan, over medium-low heat, warm the cream, milk, salt, and pepper. Add the cooked pasta and Parmesan and stir until the cheese melts and the sauce thickens, 2 to 3 minutes. Makes 4 servings

Creamy Cajun Shrimp Linguine

1 cup water
1 (14-ounce) can chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss. Makes 4 servings

Beef Ragu with Ravioli

1 pound ground beef
1/2 cup chopped onion
1 pound plum tomatoes, diced
1 cup beef broth
1/2 cup red wine or additional beef broth
1 can (6 ounces) tomato paste
2 teaspoons minced fresh rosemary
1 teaspoon sugar
1 teaspoon minced garlic
1/2 teaspoon salt
1 package (20 ounces) refrigerated cheese ravioli
Grated Parmesan cheese, optional

In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add the tomatoes, broth, wine or additional broth, tomato paste, rosemary, sugar, garlic and salt.

Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cook ravioli according to package directions; drain. Top with meat sauce. Sprinkle with Parmesan cheese if desired. Makes 4 servings.

Creamy Marinara Tortellini

2 packages (9 ounces each) refrigerated cheese tortellini
2 cups marinara sauce
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1/2 cup cold water
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 teaspoons dried thyme
2 tablespoons olive oil
1/2 cup shredded Parmesan cheese
1 tablespoon minced fresh parsley
1/4 teaspoon pepper

Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine marinara sauce and cream. Combine flour and water until smooth; gradually add to sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the artichokes, thyme and oil. Reduce heat; simmer, uncovered, for 3-4 minutes or until heated through. Drain tortellini; toss with sauce. Sprinkle with Parmesan cheese, parsley and pepper. Makes 6 servings.

Pork Linguine Toss

8 ounces uncooked linguine
1 medium sweet red pepper, julienned
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
3/4 pound honey-mustard center cut pork loin filet, cut into 1/2-inch strips
2 teaspoons olive oil

Dressing:
1/2 cup olive oil
4-1/2 teaspoons Dijon mustard
1 tablespoon cider vinegar
1/2 teaspoon minced garlic
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Cook linguine according to package directions, stirring in red pepper during the last 6 minutes and asparagus during the last 3 minutes. Meanwhile, in a large skillet, saute pork in oil until juices run clear.

In a small bowl, combine the dressing ingredients. Drain linguine mixture; add to skillet. Add dressing and toss to coat; heat through. Makes 4 servings.

Tortellini Carbonara

1 package (9 ounces) refrigerated cheese tortellini
8 bacon strips, cooked and crumbled
1 cup heavy whipping cream
1/2 cup minced fresh parsley
1/2 cup grated Parmesan cheese

Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine the bacon, cream, parsley and cheese; cook over medium heat until heated through. Drain tortellini; toss with cream sauce. Serve immediately. Makes 4 servings.

Tortellini Marinara

1 package (9 ounces) refrigerated cheese tortellini
1 pound bulk Italian sausage
1 package (15 ounces) refrigerated marinara sauce
1 can (14-1/2 ounces) diced Italian tomatoes, undrained
1/2 pound sliced fresh mushrooms
1 cup (4 ounces) shredded part-skim mozzarella cheese

Cook tortellini according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain.

Stir in marinara sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until mushrooms are tender.

Drain tortellini; stir into skillet. Sprinkle with cheese. Remove from the heat; cover and let stand for 5 minutes or until cheese is melted. Makes 8 servings.

Chili Manicotti

10 uncooked manicotti shells
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 carton (15 ounces) ricotta cheese
1/4 cup shredded Parmesan cheese
1 egg, lightly beaten
3 cups Four-Bean Taco Chili
1 jar (14 ounces) meatless spaghetti sauce
Minced fresh parsley, optional

Cook manicotti according to package directions. Meanwhile, in a large bowl, combine 1 cup mozzarella cheese, ricotta cheese, Parmesan cheese and egg; set aside. Combine the chili and spaghetti sauce; pour half into a greased 13-in. x 9-in. baking dish.

Rinse and rain manicotti shells; stuff with cheese mixture. Place over sauce. Top with remaining sauce; sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until heated through. Sprinkle with parsley if desired. Makes 5 servings.

Four-Bean Taco Chili
2 pounds ground beef
3 cups tomato juice
1 jar (16 ounces) salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning

In a Dutch oven or soup kettle, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Makes 12 cups.

Pesto Shrimp Pasta

8 ounces uncooked spaghetti
1 cup loosely packed fresh basil leaves
1/4 cup lemon juice
2 garlic cloves, peeled
3 tablespoons olive oil, divided
1/2 teaspoon salt
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3/4 pound uncooked medium shrimp, peeled and deveined
1/8 teaspoon crushed red pepper flakes

Cook spaghetti according to package directions. Meanwhile, in a blender or food processor, combine the basil, lemon juice, garlic, 1 tablespoon oil and salt; cover and process until smooth.

In a large skillet, saute the asparagus in remaining oil until crisp-tender. Add the shrimp and pepper flakes. Cook and stir until shrimp turn pink. Drain the spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well. Makes 4 servings.

Creamy Prosciutto Pasta

1 package (9 ounces) refrigerated fettuccine or refrigerated linguine
1/2 pound sliced fresh mushrooms
1 small onion, chopped
1 tablespoon butter
1 package (10 ounces) fresh baby spinach
1 jar (17 ounces) Alfredo sauce
1/3 pound thinly sliced prosciutto, chopped

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the mushrooms and onion in butter until tender. Add spinach. Bring to a boil. Reduce heat; cook just until spinach is wilted.

Stir in Alfredo sauce and prosciutto; cook for 1-2 minutes or until heated through. Drain pasta; add to sauce and toss to coat. Makes 4 servings.

Sausage Manicotti

1 pound bulk pork sausage
2 cups (16 ounces) 4% cottage cheese
1 package (8 ounces) manicotti shells
1 jar (26 ounces) Italian baking sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese

In a large bowl, combine sausage and cottage cheese. Stuff into manicotti shells. Place in a greased 13-in. x 9-in. baking dish. Top with baking sauce.

Cover and bake at 350° for 55-60 minutes or until a meat thermometer inserted into the center of a shell reads 160°. Uncover; sprinkle with mozzarella cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Makes 6 servings.

Creamy Ham Fettuccine

1 package (12 ounces) fettuccine
3 tablespoons finely chopped onion
3 tablespoons butter
2 tablespoons plus 1 teaspoon all-purpose flour
3 cups heavy whipping cream
2 cups fresh broccoli florets
2 cups cubed fully cooked ham
1 cup shredded Parmesan cheese, divided
1/2 to 3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground nutmeg

Cook fettuccine according to package directions. Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in cream. Bring to a boil over medium heat, stirring constantly.

Add broccoli. Reduce heat; simmer, uncovered, for 7-10 minutes or until broccoli is crisp-tender, stirring occasionally. Stir in the ham, 1/2 cup Parmesan cheese, garlic salt, pepper, oregano and nutmeg. Drain fettuccine; top with sauce. Sprinkle with remaining Parmesan cheese. Makes 6 servings.

Broccoli Primavera with Cheese Sauce

4 tablespoons olive or vegetable oil
1 garlic clove, sliced
1 medium head of broccoli, cut into 2-inch x 1-inch pieces
1 small red pepper, diced
3/4 cup green onions, sliced
1 cup sliced fresh mushrooms
1/2 cup celery, diced
1 cup milk
5 ounces processed cheese spread, cubed
1/4 cup Parmesan cheese
1/2 teaspoon leaf oregano
1/2 pound ground beef or bulk Italian sausage, cooked and crumbled (optional)
Cooked spaghetti

In a large skillet, heat oil. Cook garlic until browned; discard garlic. Add broccoli, red pepper, onion, mushrooms and celery; cook, stirring constantly, until tender/crisp.

Add the milk, cubed cheese, Parmesan cheese and oregano, cooking and stirring until cheese melts. Add meat if desired. Serve over hot, cooked pasta. Makes 8 servings.

Ham-Stuffed Manicotti

8 manicotti shells
1/2 cup chopped onion
1 tablespoon vegetable oil
3 cups (1 pound) ground fully cooked ham
1 can (4 ounces) sliced mushrooms, drained
1 cup (4 ounces) shredded Swiss cheese, divided
3 tablespoons grated Parmesan cheese
1/4 to 1/2 cup chopped green pepper
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
Paprika
Chopped fresh parsley

Cook manicotti according to package directions; set aside. In a large skillet, saute onion in oil until tender. Remove from heat. Add ham, mushrooms, half of Swiss cheese and Parmesan; set aside. In a saucepan, saute green pepper in butter until tender. Stir in flour until thoroughly combined.

Add milk; cook, stirring constantly, until thickened and bubbly. Mix a quarter of the sauce into ham mixture. Stuff shells with about 1/3 cup of filling each. Place in a greased 11-in. x 7-in. baking dish.

Top with remaining sauce; sprinkle with paprika. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with parley and remaining Swiss cheese before serving. Makes 8 servings.

Fettuccine with Bolognese Sauce

1 tablespoon olive oil
1 large yellow onion, diced
3 stalks celery, diceed
1 carrot, diced
4 cloves garlic, minced
1/4 pound pancetta, chopped
1 1/2 pounds lean ground beef
1 cup dry white wine
1 cup whole milk
1 6-ounce can tomato paste
1 14½-ounce can diced tomatoes, undrained
1/4 teaspoon red pepper
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1/2 cup fresh flat-leaf parsley, chopped
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan

In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown.

Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan. Makes 4 to 6 servings

Capellini with Shrimp and Creamy Tomato Sauce

3 tablespoons olive oil
1 lb peeled large shrimp
3 large garlic cloves, forced through a garlic press
1/4 teaspoon dried oregano
1/2 cup sweet (red) vermouth
1 (14- to 15-oz) can diced tomatoes, drained
3/4 cup heavy cream
1/2 teaspoon fresh lemon juice
1/2 lb capellini (angel-hair pasta)

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper, turning once, until golden, about 2 minutes total.

Stir in vermouth and tomatoes, scraping up any brown bits from bottom of skillet. Add cream and briskly simmer until sauce has thickened slightly, about 1 minute. Stir in lemon juice.

Meanwhile, cook capellini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta. Serve immediately, topped with shrimp and sauce. Thin with some of reserved water if necessary. Makes 4 servings

Spaghetti with Sausage and Peppers

8 ounces uncooked spaghetti
1 (1-lb.) package mild Italian sausage, casings removed
1 medium onion, cut into eighths
1 medium-size green bell pepper, cut into strips
1 medium-size red or yellow bell pepper, cut into strips
2 to 3 garlic cloves, minced
1 tablespoon olive oil
1 (28-oz.) can diced tomatoes with basil, garlic, and oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Prepare pasta according to package directions. Meanwhile, cook sausage in a large Dutch oven over medium-high heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Remove sausage and drippings from Dutch oven, and drain well on paper towels.

Sauté onion and next 3 ingredients in hot oil in Dutch oven over medium-high heat 5 to 6 minutes or until vegetables are crisp-tender. Stir in tomatoes, salt, and pepper; cook 4 minutes or until thoroughly heated. Stir in sausage, pasta, and cheese. Transfer mixture to serving platter, and serve immediately. Makes 4 servings

Honey Orange Chicken

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
3 tablespoons butter, divided
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1 medium onion, sliced
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup orange juice
1/4 cup honey
1/2 cup pitted ripe olives, halved
Hot cooked linguine

In a large skillet, saute chicken in 2 tablespoons butter until chicken juices run clear. Sprinkle with salt, paprika and pepper. Remove and keep warm. In the same pan, saute the onion in remaining butter until tender.

In a small bowl, combine the cornstarch, ginger, nutmeg, orange juice and honey; gradually pour over onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Add olives and chicken. Simmer, uncovered, for 5 minutes or until chicken is heated through. Serve with linguine. Makes 4 servings.