Category: Pastas (Page 5 of 6)

Mmmmmmm, pasta!

Kielbasa and Bow Ties

May 2, 2006 / Nicki / 1 Comment

Recipe Source: Homemaker / allrecipes.com

Prep/Cooking Time: Prep Time: 20 Minutes / Cook Time: 40 Minutes

Ingredients:

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound kielbasa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (8 ounce) can tomato sauce
salt and pepper to taste
1 (8 ounce) package tri-colored farfalle (bow tie) pasta
1/4 cup grated Parmesan cheese, or to taste

Directions:

Heat the oil in a large saucepan over medium high heat. Stir in the onion and garlic and saute for 5 minutes, or until tender. Then stir in the kielbasa and saute for 5 more minutes.

Pour in the tomatoes, tomato sauce, salt and pepper to taste and the pasta. Mix all together well, making sure the mixture is wet enough to cook the pasta. If necessary, mix in some water.

Cover, reduce heat to low and simmer for 20 minutes, or until the pasta is tender.

Yields 5 servings.

Three Cheese Baked Spaghetti

February 23, 2006 / Nicki / 0 Comments

Recipe Source: michigan.gov

Ingredients:

6 ounces dry spaghetti pasta
3/4 cup ricotta cheese
1/2 cup (2 ounces) finely grated Romano cheese
2 cups (16 ounce jar) prepared spaghetti sauce
1 teaspoon dry basil
2 teaspoons dry oregano
1/4 teaspoon black pepper
4 ounce part-skim mozzarella cheese, shredded

Directions:

Cook pasta according to package directions. Drain completely. Preheat oven to 350 Â°F.

In a large bowl, combine ricotta and Romano cheeses, 1 cup spaghetti sauce, basil, oregano, and pepper. Set aside remaining 1 cup spaghetti sauce.

Mix cooked pasta with cheese mixture, stirring until pasta is distributed. Place in a casserole dish coated with vegetable oil cooking spray.

Top pasta and cheese mixture with shredded mozzarella cheese. Cover with lid or foil and bake 20 minutes. Remove cover; continue baking until cheese bubbles.

Remove from oven and let stand for three minutes.

Cut into four large or six smaller servings. Top each portion with remaining spaghetti sauce before serving.

Thimble’s Baked Spaghetti

February 23, 2006 / Nicki / 0 Comments

Recipe Source: thimble.ca

Ingredients:

1 small onion, chopped
2 cloves garlic, pressed
1 small green pepper, diced
1 large can tomato sauce
1 tsp chili flakes
1 tsp basil
1 cup chopped olives
1 375g package whole wheat (or plain) spaghetti
1 cup chopped fresh spinach
1 cup cottage cheese
1/2 cup grated mozzarella
1/4 grated Parmesan

Directions:

Boil noodles according to package directions in a large pot.

To prepare tomato sauce (you may substitute your favorite tomato sauce recipe here):
Cook onion, chili flakes and garlic in a small amount of oil in a sauce pan. Add green pepper. Stir in tomato sauce, olives and basil. Let simmer on low for 10 minutes.

When noodles are done, drain and put back in the large pot. Pour tomato sauce over noodles and mix together. Add spinach and cottage cheese and stir until mixed in. Pour the whole mixture into a large casserole dish. Top with the mozerella and parmesean. Cook in a 350 degree oven for 20-25 minutes, or until cheese in melted and brown. Let stand for 5-10 minutes and serve.

Basic Baked Spaghetti

February 23, 2006 / Nicki / 0 Comments

Recipe Source: Wendy / allrecipes.com

Prep/Cooking Time: Prep: 20 Minutes / Cooking: 30 Minutes

Ingredients:

3/4 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.

Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.

Mix together spaghetti and meat mixture, pour into 9×13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

Spaghetti with Cincinnati-Style Marinara

February 18, 2006 / Nicki / 0 Comments

Recipe Source: Better Homes and Gardens

Prep/Cooking Time: Start to Finish: 30 minutes

Ingredients:

12 ounces dried spaghetti
1 pound ground beef
1 cup chopped onion
1 to 2 tablespoons chili powder
1/4 teaspoon ground cinnamon
1 15-ounce can red kidney beans, rinsed and drained
1 14-ounce jar marinara sauce
1/2 cup water
1 cup shredded cheddar cheese (4 ounces)

Directions:

Cook spaghetti according to package directions. Meanwhile, in a large skillet cook beef and onion until meat is brown and onion is tender. Drain off fat. Stir chili powder and cinnamon into meat mixture; cook and stir for 2 minutes.

Add kidney beans, marinara sauce, and the water. Cook over medium heat until boiling, stirring occasionally.

Place hot cooked spaghetti in a large serving bowl. Spoon sauce over spaghetti; sprinkle with cheddar cheese. Makes 6 servings.

POP-sta Pasta Bar with Three Sauces

February 7, 2006 / Nicki / 0 Comments

Recipe Source: foodnetwork.com

Prep/Cooking Time: Prep Time: 15 minutes / Cook Time: 25 minutes

Ingredients:

2 pounds penne rigate pasta

Parsley Pesto:
2 cups Italian flat-leaf parsley
1 (3-ounce) jar or 1/4 cup pignoli nuts
1 clove garlic, cracked away from skin
1/2 cup extra-virgin olive oil, divided
1 teaspoon coarse black pepper
1 cup grated Parmigiano-Reggiano

Tomato-Basil Sauce:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 medium onion, chopped
1 (28-ounce) can crushed tomatoes,
1 (14-ounce) can diced tomatoes, drained
Salt and pepper
20 leaves fresh basil, torn or shredded

Gorgonzola Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup white wine
1 cup chicken stock
1/2 cup cream
2 tablespoons chopped sage leaves
3/4 pound gorgonzola cheese, cut into pieces
Salt and freshly ground black pepper

Directions:

Put large pot of water on to boil for penne. Salt boiling water and cook penne to al dente.

In food processor, combine parsley, pignoli, garlic. Process and stream in about 1/4 cup evoo. Remove parsley paste to a large serving bowl. Stir in pepper and grated cheese. Add remaining evoo, stir to combine.

Heat a medium pot on stove top over medium low to medium heat. Add extra-virgin olive oil, 2 turns of the pan, garlic and onion for the tomato basil sauce. Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions — just keep an eye on the hat and stir the onions frequently. After 15 minutes, stir in tomatoes and raise heat to warm tomatoes. Season with salt and pepper. Stir in basil and wilt it into the sauce. Remove sauce from heat. When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.

In a second medium pot over medium heat, melt butter. Add flour and cook 1 minute. Whisk in wine, reduce 15 to 20 seconds. Whisk in stock, then cream. Add sage, then pieces of cheese. Stir until cheese melts into sauce. Simmer over low heat until ready to serve. Season with salt and pepper, to taste.

Place 1/3 drained pasta in bowl with pesto, 1/3 with tomato basil sauce and 1/3 in another serving dish. Combine pasta with pesto, then coat and toss the second bowl of pasta with red sauce, to the last bowl, pour the gorgonzola sauce down over the pasta and toss.

Serve the three pastas family style or buffet style, immediately.

Tomato, Basil and Cheese Baked Pasta

February 7, 2006 / Nicki / 0 Comments

Recipe Source: foodnetwork.com

Prep/Cooking Time: Prep Time: 15 minutes / Cook Time: 25 minutes

Ingredients:

1 pound small shell pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
3 large cloves garlic
1/2 small to medium yellow onion
1 (28-ounce) can crushed Italian tomatoes, any brand
1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
Salt and pepper
1 cup store bought basil pesto sauce
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/2 pound fresh mozzarella

Directions:

Bring a large pot of water to a boil and salt the water. Add small shell pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The shells will probably cook about 9 or 10 minutes.

Preheat a deep, big skillet or a medium sauce pot over medium heat.

Place garlic on the cutting board and place the flat of your knife on top of each clove. Carefully give the garlic a whack with the palm of your hand to separate the cloves from the skins. Throw out the skins and chop up the garlic. Remember to keep your fingers curled under and the edge of your sharp, chef’s knife tilted slightly away from your body.

Add extra-virgin olive oil to the pan by pouring a slow stream of it twice-around-the-pan. This will be about 2 tablespoons of extra-virgin olive oil just enough to coat the bottom of the pan. Do not let the oil pour out too fast. You are looking for a slow, steady stream. Add the garlic to the oil. To chop the onion, cut the ends off and cut the whole onion down the center. Wrap half and save it. Cut the other half into thin slices then twist the slices a quarter turn and chop them again. Hold the tip of knife on the cutting board and lift the back of the knife up and down over the onion to make the pieces really small. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are mushy and look cooked.

Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and peppe, to your taste.

Preheat your broiler to high and place a rack in the center of the oven.

Drain pasta shells. Add them to a casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano, too. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Shred up some mozzarella cheese with a grater and scatter it over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.

Penne alla Vodka

February 2, 2006 / Nicki / 0 Comments

Recipe Source: 101cookbooks.com

Ingredients:

Salt
One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like

Directions:

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully ? they will splatter ? slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.

Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.

Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.

Makes 6 servings.

Greek Pasta Salad

January 21, 2006 / Nicki / 0 Comments

Recipe Source: Flavorite noodle package

Ingredients:

1 (3.5 oz.) can whole black olives
1-1/2 tsp dried oregano
1/2 cup chopped green onion
1-1/2 tsp dried basil
3/4 cup crumbled feta cheese
1-1/2 tsp garlic powder
1 cup red bell peppers, cut into strips
1/2 cup red wine vinegar
15 cherry tomatoes, cut in half
1/2 cup olive oil
3/4 tsp white sugar
3/4 cup pepperoni slices, cut into strips
3 cups fresh mushrooms, thickly sliced
12 oz. cooked Elbow Macaroni

Directions:

In a large bowl, whisk together oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, vegetables, cheese, olives, and pepperoni; toss until all ingredients are well coated.

Cover, and chill 2 hours or overnight.

Makes: 4 servings.

Savory Skillet Lasagna

January 21, 2006 / Nicki / 0 Comments

Recipe Source: Hunt’s tomato label

Prep/Cooking Time: prep: 5 mins / cooking: 25 mins

Ingredients:

1 lb Italian sausage links, casings removed
1 can (28 oz) Hunt’s Whole Peeled Tomatoes, broken into chunks
1 can (6 ox) Hunt’s Tomato Paste
1 Tbsp Italian seasoning
3 cups pasta
2 cups shredded mozzarella, divided

Directions:

Cook pasta according to directions on package.

Cook sausage over medium-high heat in 10-inch skillet until crumbled and no longer pink. Drain. Blend in tomatoes, paste, and seasoning. Simmer for 5 minutes. Remove from pan; keep warm.

Place half of cooked pasta in bottom of skillet. Pour half of tomato-meat mixture over pasta. Sprinkle with 1 cup mozzarella cheese. Top with remaining pasta, tomato-meat mixture, and mozzarella.

Cover and cook over medium heat for 5 minutes or until heated through and cheese melts. Remove from heat; let stand 1 minute.

Category: Pastas (Page 5 of 6)

Kielbasa and Bow Ties

Three Cheese Baked Spaghetti

Thimble’s Baked Spaghetti

Basic Baked Spaghetti

Spaghetti with Cincinnati-Style Marinara

POP-sta Pasta Bar with Three Sauces

Tomato, Basil and Cheese Baked Pasta

Penne alla Vodka

Greek Pasta Salad

Savory Skillet Lasagna

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