Category: Pastas (Page 3 of 6)

Mmmmmmm, pasta!

One Skillet Spaghetti

January 14, 2007 / Nicki / 0 Comments

Recipe Source: swirlycinnacakes / recipezaar.com

Prep/Cooking Time: 50 min / 15 min prep

Ingredients:

1/2 lb hamburger
1 onion, chopped (about 1/2 cup)
2 cups whole tomatoes, undrained
1/4 cup green peppers, chopped
1/4 cup water
1 teaspoon salt
1/2 teaspoon sugar
3 1/2 ounces thin spaghetti, uncooked
1/2 cup cheddar cheese, shredded

Directions:

Cook and stir hamburger with onion in a 10″ skillet or Dutch oven until hamburger is light brown; drain off excess grease.

Stir in tomatoes, with liquid, green pepper, water, salt, sugar, chili powder and spaghetti, breaking up tomatoes with fork.

Heat to boiling; reduce heat.

Cover and simmer, stirring occasionally until spaghetti is tender, about 30 minutes. Add a little water during cooking if necessary.

Sprinkle with cheese; cover and heat until cheese melts.

Lasagne Rolls

January 13, 2007 / Nicki / 0 Comments

Recipe Source: waynewatcher.com

Ingredients:

/2 cup part skim ricotta cheese
1 egg, beaten
1 oz shredded mozzarella cheese
2 tbls grated Parmesan cheese, divided
1/2 tsp each oregano leaves & basil leaves
Dash garlic powder
4 curly edged lasgna noodles, cooked according to package directions and drained
1/2 cup tomato sauce

Directions:

Preheat oven to 350 degrees F. Spray 2 individual casseroles with non-stick cooking spray; set aside

In a small bowl combine ricotta cheese, egg, mozzarella cheese, 1 tbls Parmesan cheese, seasonings. Mix well.

Place cooked lasagna on a damp paper towel and spoon 1/4 of the cheese mixture lengthwise along the center of each noodle; starting from the narrow end, carefully roll each noodle to enclose filling.

Place 2 rolls in each sprayed casserole and spoon 2 tbls tomato sauce over each roll; sprinkle each roll with 3/4 tsp Parmesan cheese and bake until throughly heated, 35-40 minutes. Serve garnished with fresh Italian parsley leaves.

Serves 2.

Alfredo Sauce

January 13, 2007 / Nicki / 0 Comments

Recipe Source: copykat.com

Alfredo sauce is one of the most popular Italian sauces.

Many people rate Italian restaurants by their Alfredo sauce. Now you should know that Alfredo sauce isn’t hard to make. You can easily make a very tasty plate of pasta at home. They key is good quality ingredients. Don’t skip on the butter, heavy cream, and Parmesan cheese. While this dish may not be the healthiest choice in dining, it is a nice treat.

Do use good quality butter, and cream. I have found that buying them relatively close to before you make the dish is a good idea. Sometimes butter and cream can pick up flavors from your fridge. When it comes to the Parmesan cheese, be sure to use good quality cheese. If the cheese comes in a can, please use some fresh Parmesan cheese. You will be rewarded with a flavorful sauce if you do.

Ingredients:

1/2 C. Butter
2 C. grated Parmesan Cheese
1/2 C. Heavy Cream plus 2 Tbsp.
1 lb. dried pasta

Directions:

Prepare pasta according to package directions. While the pasta is cooking, melt the butter, heavy cream, and half of the Parmesan cheese, cook over low to medium heat. When the pasta is done drain and pour into a bowl. Then add the melted cheese mixture to the pasta. Combine and then add the remaining Parmesan cheese. If you like you can add some salt, and white pepper to season.

Mixing the sauce with the pasta is an Italian way to serve up this particular dish. It coats the pasta well, and gives you a delicious bit of sauce in every bite. You do not need to rinse your pasta. Following these directions you can make delicious Alfredo sauce at home.

Baked Macaroni Cheese and Beef Casserole

January 13, 2007 / Nicki / 1 Comment

Recipe Source: Weight Watchers New 365 Day Menu Cookbook

Ingredients:

90 g (3 oz) elbow macaroni
220 g (8 oz) premium lean ground beef
1/2 cup onion, chopped
1/2 cup red capsicum (red pepper), chopped
1 cup of tomato sauce
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp ground black pepper
40 g (1 1/2 oz) low fat grated mozzarella cheese.

Directions:

Get your oven going, and preheat it to 350 F (180 C).

Next, cook the macaroni for about 10 minutes in a large pot of boiling water, and drain.

Now spray a non-stick frying pan with canola oil, and cook the beef for about 5 minutes, stirring constantly till the meat goes brown. Drain the fat (if any). Set aside on a large dish.

Spray the non-stick pan again with canola oil, and saute the chopped onion and capsicum over mid heat. Stir every now and then till the veggies go tender.

Now add the tomato sauce, thyme, black pepper and the beef, and continue stirring frequently for about 3 minutes or so.

Combine the macaroni with the sauce, and then remove from the heat.

Put the combined macaroni and beef sauce into a oven-proof baking tray and sprinkle with low fat grated cheddar cheese. Bake for about 20 minutes, and remove from the oven. Let it cool down a bit, and serve warm.

Chinese Vermicelli Salad

January 13, 2007 / Nicki / 1 Comment

Recipe Source: delicious-low-fat-recipes.com

Ingredients:

1 and a half bunch of Vermicelli noodles (bean thread)
2 or 3 carrots
1 celery stick
2 jalapeno chilis (peppers)
2 green onions
1 tsp salt
1 Tbsp light soy sauce
3 Tbsp vinegar
4 tsp sugar
3 tsp sesame oil

Directions:

Boil some water in a kettle, and place the dry noodles in a big bowl. Pour the boiling water and leave the noodles soaking till soft and tender. Drain them and rinse them with cold water.

Peel the carrots and cut into small sticks.

Gut the green onions into 1 1/2 inch strips.

In a bowl, mix the soy, sugar, vinegar, chili oil, and sesame oil. Mix well.

Mix the noodles, green onions and carrots, and mix with the sauce when ready to serve.

Summer Lasagna

January 12, 2007 / Nicki / 0 Comments

Recipe Source: bushbeans.com

Ingredients:

1 (15 1/2 oz.) can BUSH’S Chili Magic Chili Starter
1 pound lean ground beef
1 (8 oz.) can tomatoes
1 (15 oz.) carton part-skim ricotta cheese
1 egg, beaten
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
6 medium zucchini (about 2 1/2 pounds), thinly sliced
1 cup shredded mozzarella cheese

Directions:

In a skillet , cook ground beef until browned; drain. Stir in BUSH’S Chili Magic Chili Starter and tomatoes. Simmer, uncovered, for 30 minutes or until thickened, stirring occasionally. Combine ricotta cheese, egg, garlic salt, and pepper; mix well. Layer half of zucchini slices, cheese mixture, and meat mixture in lightly greased 2-quart oblong baking dish. Repeat layers. Sprinkle with mozzarella cheese. Bake at 375 for 30 minutes. Let stand 10 minutes before serving.

Makes 6 to 8 servings.

Cheesy Pasta and Bean Bake

January 12, 2007 / Nicki / 0 Comments

Recipe Source: bushbeans.com

Prep/Cooking Time: Preparation time: 5 minutes / Cooking time: 55 minutes

Ingredients:

1 package (16 ounces) penne pasta
1 can (14.5 ounces) diced tomatoes
2 cans (16 ounces) BUSH’S BEST Light or Dark Kidney Beans, drained and rinsed
1 jar (26 ounces) spaghetti sauce
2 cups shredded mozzarella cheese

Directions:

Preheat oven to 375 degrees. Prepare pasta according to package directions. Drain and return to saucepan. Stir in diced tomatoes, kidney beans and spaghetti sauce. Transfer to 2-quart baking dish and top with shredded mozzarella. Bake until cheese is melted and golden, about 40 minutes.

Makes 6-8 servings.

Baked Mexican Chili Pasta

January 12, 2007 / Nicki / 0 Comments

Recipe Source: bushbeans.com

Prep/Cooking Time: Prep Time: 10 minutes / Cook Time: 30 minutes

Ingredients:

1 lb. ground beef
1 onion, chopped
2 cans (15.5 ounces) BUSH’S Chili Magic Chili Starter, any variety
1 can (14 1/2 ounces) diced tomatoes
1/2 lb. elbow macaroni
1 can (4.5 ounces) chopped green chilies
4 cups (16 ounces) shredded Mexican cheese blend, divided

Directions:

Preheat the oven to 350°F. Coat a 9″ x 13″ baking dish with nonstick cooking spray. In a large skillet, brown the ground beef with the onion over medium heat; drain if necessary. Add the Chili Magic and diced tomatoes; cover and cook for 10 minutes, stirring occasionally. Meanwhile, cook the macaroni according to the package directions; drain. In a large bowl, combine the chili, macaroni, green chilies, and three cups cheese; mix well and spoon into the baking dish. Top with the remaining 1 cup cheese then bake for 12 to 15 minutes, or until heated through and the cheese melted.

Makes 6-8 servings.

Fast Hamburger Casserole With a Mexican Twist

January 8, 2007 / Nicki / 0 Comments

Recipe Source: Leggy Peggy / recipezaar.com

Prep/Cooking Time: 55 min / 25 min prep

Ingredients:

10 ounces pasta (I used spirals)
1 1/2 lbs hamburger
1-2 medium onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1-2 ounce taco seasoning (I used a whole sachet)
1 cup water
1 cup taco sauce (I used medium heat, but any other would be okay)
1 cup sour cream
3 cups cheddar cheese, grated
1/4 cup jalapeno peppers, minced, add to taste
1/4 cup black olives, sliced, add to taste

Directions:

Cook pasta in salted boiling water according to package directions. When done, drain and set aside. By the way, I managed to finish everything else in the time that it took the pasta water to come to a boil and the pasta to then cook.

When pasta water comes to a boil, preheat oven to 350 degrees.

Saute the hamburger in a large frying pan. Mash with the back of a wooden spoon, so it crumbles into little pieces.

When the hamburger has lost most of its pink, add the onion, bell pepper and garlic. Saute until everything is softened to your taste.

Add the taco seasoning and the water. Stir well and simmer, uncovered, for 5–10 minutes—until the water evaporates.

Turn off heat to frying pan.

If your frying pan is big enough, you can keep adding ingredients to it and cook it all in the same pan. Otherwise transfer the meat mixture to a Dutch oven before continuing.

Add the taco sauce, sour cream, 2 cups of the cheese, and the jalapeños and olives if you are using them. Stir well.

Bake in oven for 30–40 minutes—until it’s nice and bubbly.

Ten minutes before the casserole is done, sprinkle the last cup of cheese over the top.

Macaroni Beef

January 8, 2007 / Nicki / 0 Comments

Recipe Source: Dee-licious! / recipezaar.com

Prep/Cooking Time: 35 min / 15 min prep

Ingredients:

750 g minced beef
1 large brown onion, chopped
4 slices bacon, chopped
500 g dry pasta
2 (450 g) cans condensed tomato soup

Directions:

Cook pasta according to directions on packet. In a large pot, saute onion and bacon until cooked. Add mince and cook until brown and all lumps are broken up. Pour in the soup, add half a tin of water if needed. Simmer for 20 minutes. Stir through pasta and serve.

Category: Pastas (Page 3 of 6)

One Skillet Spaghetti

Lasagne Rolls

Alfredo Sauce

Baked Macaroni Cheese and Beef Casserole

Chinese Vermicelli Salad

Summer Lasagna

Cheesy Pasta and Bean Bake

Baked Mexican Chili Pasta

Fast Hamburger Casserole With a Mexican Twist

Macaroni Beef

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