August 21, 2009 • 3:44 pm
From: AllRecipes.com
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Makes: 8 servings
Ingredients
1 pound spicy Italian sausage
1/2 cup olive oil
4 cloves garlic, minced
1 (16 ounce) package cavatelli pasta
1 (16 ounce) package frozen broccoli
1/2 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese
Directions
1. In a skillet, fry sausage over medium heat until no longer pink; drain, and reserve.
2. In the same skillet, cook garlic in olive oil until golden.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until done; drain. Three minutes before the end of the cooking time, add broccoli; drain with pasta.
4. In a large serving bowl, toss together the sausage, olive oil and garlic, cavatelli and broccoli, and Parmesan. Season with red pepper flakes.
Filed under: pasta , pasta
From: Betty Crocker
Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 6 servings
Ingredients
8 ounces uncooked fettuccine
1/3 cup margarine
1/2 cup evaporated fat-free milk
3/4 cup grated reduced-fat Parmesan cheese blend
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh parsley
Directions
1. Cook fettuccine as directed on package.
2. While fettuccine is cooking, heat margarine and milk in 2-quart saucepan over low heat, stirring constantly, until margarine is melted. Stir in cheese, salt and pepper.
3. Drain fettuccine. Pour sauce over fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.
Filed under: pasta , pasta
August 15, 2009 • 1:01 pm
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 33 minutes
Makes: 7 servings
Ingredients
2-1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
Directions
1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
Filed under: pasta , pasta
August 10, 2009 • 4:36 pm
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 4 servings
Ingredients
1/2 pound dry penne pasta
4 red potatoes, cut into 1/4 inch slices
1/4 pound fresh green beans, cut into 2 inch pieces
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
1/2 cup plain yogurt
1/3 cup pesto
1/4 cup grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot.
2. Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside.
3. Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.
4. Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.
Filed under: pasta , pasta
From: Kraft Foods
Prep Time: 20 minutes
Total Time: 40 minutes
Makes: 5 servings
Ingredients
1 pkg. (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner
1 cup shredded cheddar cheese, divided
1/2 cup sour cream
1/4 tsp. ground red pepper (cayenne)
6 Ritz Crackers, crushed (about 1/4 cup)
1 Tbsp. butter or margarine, melted
Directions
1. Heat oven to 375°F. Prepare Dinner as directed on package. Stir in 1/2 cup Cheddar, sour cream and pepper.
2. Spoon into greased 1-1/2-qt. baking dish; sprinkle with remaining Cheddar and combined cracker crumbs and butter.
3. Bake 20 min. Let stand 5 min. before serving.
Filed under: pasta , pasta
From: AllRecipes.com
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Makes: 6 servings
Ingredients
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 (12 ounce) package spaghetti noodles, broken in half
5 roma (plum) tomatoes, chopped
1 large onion, chopped
1/2 tablespoon ground cumin
2-1/2 teaspoons chili powder
salt and pepper to taste
1-1/2 cups water
1 cup shredded Cheddar cheese
Directions
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
2. Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
3. Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese.
Filed under: pasta , pasta
From: AllRecipes.com
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 6 servings
Ingredients
4 (6 ounce) skinless, boneless chicken breast halves – cut into 1 inch strips
1 (14.5 ounce) can chicken broth
1 (10 ounce) package frozen spinach, thawed and drained
1 (8 ounce) package cold cream cheese, cubed
10 cherry tomatoes, halved
1 (16 ounce) package dry penne pasta
Directions
1. Bring large pot of water to a boil, and stir in penne pasta.
2. Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more.
3. In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.
Filed under: pasta , pasta
From: AllRecipes.com
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Makes: 4 servings
Ingredients
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2-1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
Directions
1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
Filed under: pasta , pasta
From: Betty Crocker
Prep Time: 30 minutes
Total Time: 50 minutes
Makes: 8 servings
Ingredients
3 cups uncooked elbow macaroni (12 oz)
1-1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon coarse (kosher or sea) salt
1/4 teaspoon ground red pepper (cayenne)
8 oz smoked Cheddar cheese, shredded (2 cups)
2 cans (14.5 oz each) organic fire roasted diced tomatoes, well drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated Parmesan cheese
1/3 cup plain bread crumbs
2 teaspoons olive oil
Directions
1. Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.
2. Meanwhile, heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth.
3. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.
4. Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.
Filed under: pasta , pasta
From: Betty Crocker
Prep Time: 30 minutes
Total Time: 55 minutes
Makes: 6 servings
Ingredients
2-1/2 cups uncooked ziti pasta (8 oz)
1/2 lb extra-lean (at least 90%) ground beef
1 large sweet onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 medium zucchini, cut in half lengthwise, sliced 1/4 inch thick
1 can (15 oz) tomato sauce
1 can (14.5 oz) fire roasted diced tomatoes, drained
2 teaspoons chopped fresh oregano leaves
1/4 teaspoon coarse (kosher or sea) salt
1/4 teaspoon pepper
3/4 cup shredded mozzarella cheese (3 oz)
Directions
1. Heat oven to 375°F. Cook and drain pasta as directed on box.
2. Meanwhile, spray 12×8-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium heat, stirring frequently, until beef is thoroughly cooked.
3. Stir zucchini into beef mixture; cook 2 minutes. Stir in tomato sauce, tomatoes, oregano, salt and pepper. Heat to boiling. Add drained pasta; toss to coat. Spread in baking dish.
4. Cover dish tightly with foil; bake 20 minutes. Remove foil; sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
Filed under: pasta , pasta
