Pasta

[Liketobake]

Post your favourites here, as well as your favourite recipes. Bon appetite :)

[Tyler]

I don't really have recipes... I'll sometimes follow a recipe but very rarely make the same recipe twice.

As for pasta I like penne, the smaller variety. The only downside to the penne shape is that some sauces sometimes congeal inside.

As for sauces, I used to like Alfredo for a while but then I had too much of it one time and now I can't stand it. I've never been a fan of anything tomato-based for sauces unless it's very meaty, so I'm pretty much a Pesto guy now :)

[Liketobake]

Liketobake’s Lovely Catelli

One package Catelli noodles
spaghetti sauce
one red pepper
one orange pepper
one package of extra lean ground beef
one medium/small onion
a few mushrooms
salt
pepper
basil
parsley
dill
cane pepper
Serves 4 medium sizes adults and one small dog

Brown beef in a large frying pan. Spice with desired amount of spices and herbs. Add already chopped up vegetables. Add spaghetti sauce.

In a separate large pot add a tiny bit of olive oil. Fill with cool water, and add a few shakes of salt. Bring water to boil. Add pasta. Cook until tender to your liking.
Serve warm with grated asiago cheese.


PS> This is quite meaty:p

[catalyst0527]

This is my favorite.
* Cajun Seafood Pasta *

- Ingredient
Original recipe yield: 4 - 6 servings.

2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettuccine pasta

- Prepare
1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4. Drain pasta. Serve sauce over noodles.

The picture of this pasta is this:
http://www.cookscentral.com/recipe.asp?res=232

[Semigourmet]

chicken Caesar Pasta

Land O Lakes - Casseroles

Servings: 6 (1 ¼ cup) Page 42



Ingredients

7 ounces (2 cups) uncooked dried penne pasta
2 cups chopped cooked chicken
¾ cup creamy Caesar dressing (like using Light Done Right Classic Caesar or Golden Caesar Dressing)
½ cup low sodium chicken broth
1/3 cup chopped green onions
¼ cup finely chopped tomato
1 ½ cups shredded mozzarella cheese
1 ½ cups Caesar seasoned croutons ( I like to use Cheese Garlic flavor)
¼ cup grated Parmesan cheese



Directions

1. Heat oven to 350 F. Cook pasta according to package directions. Drain.

2. Meanwhile, combine all remaining ingredients except the croutons and Parmesan cheese in large bowl. Add cooked pasta; stir to combine.

3. Spoon pasta mixture into un-greased 2 quart round casserole. Top with croutons and Parmesan cheese. Bake for 20 to 25 minutes or until heated through and croutons are golden brown.



Calories: 430 Carbohydrates. 30g Fiber 2g Fat 21g Sodium 770mg Sugars g Cholesterol mg Calcium mg Protein g Iron g

Notes Cut Caesar dressing by 1/8 cup. Add more mozzarella. Add garlic powder about ½ to 1 teaspoon.
http://i162.photobucket.com/albums/t261/MFrazier00/CaesarChickenPastaLOLCasserolespg42.jpg

[Semigourmet]

Overnight Meatball and pasta casserole
Pillsbury - Easy Pasta

Servings 6 Page 41



Ingredients

1 (14 to 15 oz.) jar your favorite tomato pasta sauce
1 (1 0 ¾ oz.) can condensed Cheddar cheese soup
1 cup water
3 cups uncooked mini lasagna noodles (mafalda)
1 cup frozen bell pepper and onion stir fry, larger pieces cut up
1 18 ounce frozen cooked Italian meatballs
6 ounces (1 ½ cups) shredded Mozzarella cheese
2 tablespoons chopped fresh parsley



Directions

1. In ungreased 13 X 9 inch (3 quart) glass baking dish, combine pasta sauce, soup and water; mix well. Stir in uncooked noodles, and bell pepper and onion stir fry. Add meatballs; turn to coat with sauce. (Noodles should be completely covered with sauce.) Cover tightly with foil; refrigerate at least 8 hours or overnight.

2. When ready to bake, heat oven to 350 F. Bake casserole, covered, for 45 minutes.

3. Uncover baking dish; sprinkle with cheese and parsley. Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.



Calories 340 Fat 12g Sodium 940mg Carbs. 43g Fiber 2g Sugars 7g Cholesterol mg Calcium mg Protein g Iron g

Notes. This is very easy and very tasty.

http://i162.photobucket.com/albums/t261/MFrazier00/OvernightMeatballandPastaCasseroleP.jpg

[Semigourmet]

Penne with Beef and Sun-Dried tomatoes

Betty Crocker - Fix It Fast Meals

Servings 4 Page 16




Ingredients

1 ½ cups uncooked penne pasta
1 pound boneless beef sirloin steak, cut into thin strips
½ teaspoon peppered seasoned salt
½ cup sun-dried tomatoes packed in oil and herbs, drained and cut into thin strips
2 tablespoons oil from sun dried tomatoes
4 medium green onions sliced
6 to 6 ½ ounces marinated artichoke hearts, drained
2 tablespoons chopped fresh parsley




Directions

1. Cook and drain pasta as directed on package.

2. While pasta is cooking, spray 12-inch nonstick skillet with cooking spray; heat over medium high heat. Add beef to skillet; sprinkle with peppered seasoning salt. Cook 2 to 3 minutes, stirring occasionally, just until brown.

3. Stir in tomatoes, 1 tablespoon of the oil and the onions. Cook 1 to 2 minutes, stirring frequently, until thoroughly heated. Stir in artichoke hearts, pasta and remaining 1 tablespoon oil. Cook 1 to 2 minutes, stirring constantly, until heated. Sprinkle with green onions.



Calories 395 Fat 14g Sodium 390mg Carbohydrates. 42g Fiber 5g Sugars g

Notes Add a little red wine to jazz this one up, and some garlic. Very tasty.

http://i162.photobucket.com/albums/t261/MFrazier00/PennewithBeefandSunDriedTomatoesBet.jpg

[Semigourmet]

Chicken pasta Primavera

Del Monte – Simple Meals & More

Servings 4 Page 15




Ingredients

6 ounces (2 cups) dried rotini or bow tie pasta
2 boneless skinless chicken breast halves, cut into strips
1 cup sliced green or yellow sweet pepper
½ of medium onion, thinly sliced
1 tablespoon olive oil
1 can (14 ½ oz.) diced tomatoes with basil, garlic and oregano
1 can (2 ½ oz.) sliced pitted olives, drained




Directions

1. Cook pasta according to package directions; drain.

2. Meanwhile, season chicken with garlic powder, salt and pepper, if desired.

3. Cook chicken, sweet pepper and onion in oil in large skillet over medium high heat 5 minutes or until chicken is no longer pink, add undrained tomatoes; simmer, uncovered, 5 minutes or until slightly thickened. Add olives, if desired.

4. Toss with hot pasta. Serve with shredded Parmesan cheese, if desired.


Notes

http://i162.photobucket.com/albums/t261/MFrazier00/ChickenPastaPrimaveraDelMonteSimple.jpg

[Semigourmet]

Giada's Pizza Di Spagetti
Giada De Laurentis – Food Network Chefs

Servings 4




Ingredients

2 large eggs
¼ cup whole milk
½ cup grated Parmesan, plus extra for garnishing
Sea salt and freshly ground black pepper
2 cups leftover spaghetti with olives and tomato sauce, recipe follows
¼ cup extra-virgin olive oil



1. In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.
2. In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.
Spaghetti with Olives and Tomato Sauce:
1 pound dried spaghetti
¼ cup olive oil
1 ¼ cups mixed olives, pitted and halved
½ tablespoon red pepper flakes, plus more if desired
3 cups tomato sauce, recipe follows
½ cup grated Parmesan
½ cup basil leaves, shredded


1. In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
2. In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
3. Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
Simple Tomato Sauce:

½ cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional



1. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
2. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
3. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.


Episode # EI1A11

Notes I use my own leftover spaghetti, with what ever sauce I used for it.
http://i162.photobucket.com/albums/t261/MFrazier00/PizzaDiSpaghetti.jpg

[Semigourmet]

Speghetti with garlic, olive oil and red pepper flakes

Giada De Laurentis – Food Network Chefs

Servings 6 - 8



Ingredients

1 pound dried spaghetti
½ cup extra-virgin olive oil
3 garlic cloves, peeled
1 tablespoon red pepper flakes, plus more if desired
¼ cup chopped Italian flat-leaf parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves




1. In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 6 to 8 minutes. Drain pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
2. In a large saute pan, heat olive oil over medium heat. Add the garlic and saute until light brown and fragrant. It's important not too burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the reserved pasta water and stir to combine. Place the spaghetti into the pan and mix well for 1 minute.
3. Remove pan from heat and top with fresh herbs.


Episode # EI1A01


Notes:

[Semigourmet]

SRachael Ray’s – 365 No Repeats

Servings 4 Page 212




Ingredients

Coarse salt
1 pound angel hair pasta (I used ½ pound)
6 garlic cloves, crushed (I actually used 12 cloves garlic, but we love garlic)
½ cup fresh flat leaf parsley (a couple of generous handfuls), chopped
Coarse black pepper
¼ cup extra virgin olive oil (EVOO) (eyeball it)
24 medium size raw shrimp, peeled, deveined, and tails removed
1 teaspoon crushed red pepper flakes (1/3 palmful)
½ cup dry white wine (a couple of glugs; eyeball it)
Zest and juice of 1 lemon
5 tablespoons cold unsalted butter




Directions

1. Preheat a grill or outdoor grill to high.

2. Place a large pot of water over high heat to boil. Salt the water and cook the angel hair pasta until al dente, with a bite. Heads up: You will be using a couple of ladles of cooking water before draining the pasta.

3. While the pasta cooks, in a bowl combine the garlic, parsley, salt, pepper, and EVOO. Place half of the garlic mixture with the shrimp in another bowl and toss to coat evenly. Transfer the shrimp to the hot grill and cook for about 2 to 3 minutes on each side, until the shrimp are firm and opaque.

4. While the shrimp are grilling, preheat a large skillet over medium high heat. Add the reserved garlic mixture and the red pepper flakes; cook for 1 to 2 minutes, or until the garlic is lightly golden brown. Add the wine to the skillet and cook for 1 minute, then add 2 ladles of the pasta cooking water and the lemon zest and juice and continue to cook for 2 minutes. Add the butter and toss to coat again. Add the drained angel hair pasta, and toss to coat again. Taste to adjust the seasoning with salt and pepper. Divide the pasta and shrimp among 4 serving plates.




Notes I cooked these in a skillet, not on the grill. I just cooked the shrimp in the sauté pan and then removed them and made the sauce in the same skillet. I would use more garlic next time (cause I like a lot of garlic and it seems to get lost in the sauce to me). And put the zest in with the shrimp in the skillet.
hrimp Scampi Style on Angel Hair Pasta

[Semigourmet]

Baked Spaghetti
Paula Deen – Food Network Chefs

Servings 8



Ingredients

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
½ cup diced onion
½ cup diced green bell pepper
2 cloves garlic, chopped
¼ cup chopped fresh parsley leaves
1 ½ teaspoons Italian seasoning
1 ½ teaspoons House Seasoning, recipe follows
1 ½ teaspoons seasoning salt
1 ½ teaspoons sugar
2 small bay leaves
1 ½ pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack



1. Preheat the oven to 350 degrees F.
2. In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
House Seasoning:
1 cup salt
¼ cup black pepper
¼ cup garlic powder


Mix ingredients together and store in an airtight container for up to 6 months.

Episode # PA1B05

Notes
http://i162.photobucket.com/albums/t261/MFrazier00/BakedSpaghetti.jpg

[MacEnCheese]

I know a simple one. Just add egg whites, fried pork bits (marinated in soy sauce and vinegar), and the boiled marinade mix. Pour over al dente pasta then add salt and pepper to taste.


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[D2B]

Hi I have a simple recipe for Pasta even though i am not a big fan of pasta and prefer Rice, The simplest way is to use ready made Tortelloni with a basic tomato sauce, takes about 10 minutes and its very tasty, Tortelloni is available from most shops and i leave the link for tomato sauce as weel. Enjoy
http://www.toothfairyrecipes.com/Recipes/tabid/156/articleType/ArticleView/articleId/167/Basic-Tomato-Sauce.aspx

[Semigourmet]

Three Cheese Beef Pasta Shells (haven't tried these yet, but they look good so I thought I would share)

Pillsbury – Hamburger

Servings 8 Page 49



Ingredients

24 uncooked jumbo pasta shells
1 pound lean ground beef
1 jar (26 oz.) chunky tomato pasta sauce
¼ cup water
1 container (8 oz.) chive and onion cream cheese spread
1 ½ cups shredded 6 cheese Italian cheese blend (6 ounces)
½ cup grated Parmesan cheese
1 egg
1 to 2 tablespoons chopped fresh parsley, if desired



Directions

1. Heat oven to 350 degrees. Cook and drain pasta shells as directed on package.
2. In 10 inch skillet, cooked ground beef over medium high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes.
3. In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9 inch (3 quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil.
4. Bake 40 to 45 minutes or until bubbly and cheese filing is set. Sprinkle with remaining ½ cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.

Calories 490 Total Fat 26g Sat. Fat g Cholesterol mg Sodium 1170mg
Carbohydrates g Fiber 3g Protein g


Notes
http://i162.photobucket.com/albums/t261/MFrazier00/ThreeCheeseBeefPastaShellsPillsbury.jpg