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Pasta Recipes
| 6 ozs. ziti |
| 1 clove garlic, minced |
| 15 ozs. ricotta cheese |
| 1/4 tsp. black pepper |
| 8 ozs. mozzarella cheese, shredded |
| 1 pinch ground nutmeg |
| 1 egg, lightly beaten |
| 1/4 cup Parmesan cheese |
| 1/4 cup chopped parsley |
Cook pasta following package directions; drain. Preheat oven to 350 degrees. Grease 2-quart casserole. In large bowl, blend ricotta, 1 cup mozzarella, egg, parsley, garlic, pepper and nutmeg; stir in ziti. Spoon into prepared casserole and sprinkle with remaining mozzarella and Parmesan. Bake until top is golden, about 30 minutes. Makes 8 servings. Thanks to Lori.
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| 1/2 cup Crisco Pure Canola Oil |
| 4-6 cloves garlic, finely chopped |
| 1/2 cup chopped onion |
| 1 pound bow tie pasta |
| 3 tablespoons fresh lemon juice |
| 1/2 cup chopped scallions |
| 1/4 cup chopped Italian parsley (plus more for garnish) |
| 1/2 pound sliced smoked salmon slices |
| Salt and Pepper |
| Thin lemon slices for garnish |
Heat the Crisco Pure Canola Oil in a skillet over low heat; add the garlic and onion. Cook until the garlic and onion are soft. Set aside. Cook the bow tie pasta and drain well. Put the pasta back in the pot it was cooked in. Add the garlic and onion mixture and mix well. Add the lemon juice, scallions, parsley, and salmon, and mix well again. Season with salt and pepper to taste. Garnish with Italian parsley and lemon slices, if desired. Makes 4 to 6 servings. Thanks to www.crisco.com and Julie Morales.
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| 2 teaspoons Crisco Oil |
| 2/3 cup chopped onion |
| 2 large cloves garlic, minced |
| 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces |
| 2 cans (14-1/2 ounces each) whole tomatoes, undrained and coarsely chopped |
| 1 can (8 ounces) tomato sauce |
| 1/4 cup ketchup |
| 1-1/4 teaspoons dried basil leaves |
| 3/4 teaspoon dried oregano leaves |
| 1/4 teaspoon salt |
| 1 package (10 ounces) frozen broccoli cuts, thawed and well drained |
| 5 ounces uncooked small macaroni, cooked (without salt or fat) and well drained |
| 1/2 cup grated Parmesan cheese, divided |
Heat oven to 350° F. Place cooling rack on countertop. Heat oil in large skillet on medium-high heat. Add onion and garlic. Cook and stir until tender. Add chicken. Cook and stir just until chicken is no longer pink in center. Stir in tomatoes, tomato sauce, ketchup, basil, oregano and salt. Bring to a boil. Reduce heat to low. Simmer 5 minutes, stirring occasionally. Combine broccoli, macaroni, chicken mixture and 1/4 cup cheese in large bowl. Stir well. Spoon into 13 x 9 x 2-inch baking dish. Sprinkle with remaining 1/4 cup cheese. Bake at 350° F for 20 minutes. Do not overbake. Remove dish to cooling rack. Serve warm. 8 servings. Thanks to www.crisco.com and Julie Morales.
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| 1 tbsp. olive oil or vegetable oil |
| 2 medium zucchini, sliced |
| 1 jar (28 oz.) Prego 3 Cheese Pasta Sauce (3 cups) |
| 4 cups cooked corkscrew pasta |
| 1 cup shredded mozzarella cheese |
Heat oil in skillet. Add zucchini and cook until tender-crisp. Add pasta sauce and pasta. Heat through. Stir in cheese. Serves 4. Thanks to Jenn.
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| 1 tbsp. vegetable oil |
| 1 lb. boneless chicken breasts, cut up |
| 1 can (10 3/4 oz.) Campbell's Cream of Chicken OR 98% Fat Free Cream of Chicken Soup |
| 1/2 cup water |
| 1 bag (about 16 oz.) frozen vegetable pasta blend |
Heat oil in skillet. Add chicken and cook until browned. Add soup, water and vegetable pasta blend. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serves 4. Thanks to Keith S.
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| 2 pounds elbow macaroni |
| 1 1/2 quarts half and half |
| 12 oz sharp cheddar cheese, shredded |
| 8 oz extra sharp white cheddar cheese, shredded |
| 6 oz mozzarella cheese, shredded |
| 4 oz Asiago cheese, shredded |
| 4 oz Monterey jack cheese, shredded |
| 4 oz muenster cheese, shredded |
| 4 oz Velveeta |
| 8 oz butter |
| 1 dozen eggs |
| 1 pinch salt |
| 1 tablespoon pepper |
Cook macaroni according to package directions. Melt butter; crack eggs into a bowl and beat until blended well. Grate all cheeses, except Velveeta. With the cooked macaroni still warm, mix in the Velveeta, melted butter, and 2 cups of the half and half. Blend until creamy and smooth. Add the remaining half and half, all grated cheeses, eggs, salt, and pepper. Blend all ingredients until smooth and creamy. Bake in deep baking dish in preheated 325°F. oven for 1 hour or until golden brown on top.
Per Serving (excluding unknown items): 1490 Calories; 95g Fat (57.1% calories from fat); 62g Protein; 98g Carbohydrate; 3g Dietary Fiber; 547mg Cholesterol; 1472mg Sodium. Exchanges: 5 1/2 Grain(Starch); 6 Lean Meat; 1/2 Non-Fat Milk; 15 Fat; 0 Other Carbohydrates. Serves 8.
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| 1 lb. Italian sweet sausage links |
| 1 lb. ground beef |
| 1 medium onion, chopped |
| 2 16 oz. cans tomato puree |
| 1 6 oz. can tomato paste |
| 1 tsp. sugar |
| 1 tsp. sugar |
| 1/2 tsp. pepper |
| 2 tbsp. parsley, chopped |
| basil |
| salt |
| 1 8 oz. package manicotti shells |
| 4 cups ricotta cheese |
| 1 8 oz. package mozzarella cheese |
| Parmesan cheese |
In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup water, cook sausage links 5 minutes. Uncover, brown well, drain on paper towel. Spoon fat from Dutch oven. Over medium heat brown ground beef and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp. basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes. Cut sausage into bite-size pieces; add to mixture and cook 15 minutes, stirring occasionally. Meanwhile, cook manicotti as label directs; drain. Preheat oven to 375 degrees.
In a large bowl, combine ricotta and mozzarella (diced) cheeses, parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells. Spoon half of meat sauce into 13" x 9" baking dish. Place half of shells over sauce in one layer. Spoon remaining sauce, except 3/4 cup, over shells, top with remaining shells in one layer. Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake 30 minutes. Serves 8. Thanks to Sandy U.
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| 1 large Bermuda onion, chopped |
| 2 cloves garlic, diced |
| 2 tbsp basil |
| 1 tsp oregano |
| Pepper |
| Olive oil |
| 2 cans Italian peeled tomatoes, packed with basil |
Pour a little oil in pot to sauté onions till almost brown, add garlic & continue to brown for about 5 minutes. Add 2 cans of tomatoes crush & stir a lot. Add herbs & spices, continue to cook for about a hour. Stir a lot, very important not to burn. Thanks to Angela Ross and The Parisi Family.
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| 4 large tomatoes, cored, seeded & diced |
| Freshly grated Parmesan cheese |
| 2 tbsp fruity olive oil |
| 1/2 tsp salt |
| 1/4 tsp black pepper |
| 1 lb. green fettuccine, cooked & drained well |
| 1/2 cup coarsely chopped fresh basil |
| 1 clove garlic, peeled & minced |
Place still warm fettuccine in a large shallow bowl. Mix tomatoes, basil, garlic, olive oil, salt & pepper in a medium bowl; taste for spices & adjust as needed. Pour over fettuccine & toss gently to mix. Serve at once with a bowl of Parmesan cheese.
Thanks to Angela Ross and Jean Anderson.
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| 1/4 cup sun-dried tomatoes |
| 1/2 cup boiling water |
| 6 oz. boneless, skinless chicken breast |
| 1/4 cup dry white wine |
| 1 tbsp Italian seasoning |
| 1 large shallot, chopped |
| 1/2 cup fresh peas |
| 8 oz. dried penne |
| 5 garlic cloves, peeled & minced |
| 1 tbsp flour |
| 12 oz. evaporated skim milk |
| 1/8 tsp ground nutmeg |
| 1/8 tsp crushed red pepper flakes |
| 1/2 cup chopped fresh basil |
| 5 medium black olives, thinly sliced |
| 1 1/4 cups chopped fresh Portobello mushrooms |
Preheat oven to 350°. Put the sun-dried tomatoes in a bowl, add the boiling water, & set the bowl aside for the tomatoes to reconstitute. Fill a large pot with water & bring it to a boil while proceeding with the recipe. Combine the chicken & wine in a shallow baking dish. Sprinkle the Italian seasoning on top. Bake for 15-20 minutes, until the meat is no longer pink & the juices run clear. Remove & shred the chicken, reserving the cooking juices.
Drain the sun-dried tomatoes & slice them thinly. Pour the reserved cooking juices from the chicken into a sauté pan. Add the shallots, mushrooms, peas & the sliced sun-dried tomatoes. Sauté over low heat for a few minutes, until the liquid has been absorbed & the vegetables are wilted. Remove the pan from the heat & cover it to keep the vegetables warm. Add the penne to the water in the large pot, which by now should be at a full boil. Cook over high heat to desired doneness, 8-12 minutes. While the pasta is cooking, make the sauce.
Preheat a small, heavy saucepan for about 1 minute over medium heat, then spray it twice with the vegetable oil. Toss in the garlic & flour, then whisk in the evaporated milk. Add the nutmeg & red pepper flakes. Whisking constantly, bring the mixture to a boil & continue to cook for about 5 minutes, until thickened. Reduce the heat to the lowest setting & stir in the basil. Drain the cooked pasta & transfer it to a warm serving bowl. Add the chicken, vegetables & sauce. Toss & garnish with the sliced olives.
Thanks to Angela Ross and Rosie Daily.
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| 1 pkg. spaghetti |
| 1 pkg. bulk Italian sausage |
| 1 pkg. mushrooms |
| 2 cups water |
| 1 can tomato paste |
| 1 pkg. American Beauty spaghetti seasoning |
Brown meat in a little butter till slightly brown, add mushrooms cook till tender. Add 2 cups water, tomato paste & seasoning (I mix my water tomato paste & seasoning in a bowl before adding to meat). Cook on low till the spaghetti is done. Serve with Garlic Bread & Green Salad. Enjoy!!! Thanks to Angela Ross and Betty Mogor.
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| 3 cups Chicken or Turkey, cut up |
| 2 cups (16oz) ricotta or cottage cheese |
| 1/4 cup bottled creamy Italian dressing |
| 2 eggs slightly beaten |
| 1/4 cup Parmesan cheese |
| 1/4 cup finely chopped fresh parsley |
| 1 Pkg.(8oz) Manicotti shells |
| 3 cups prepared spagetti sauce |
| 2 cups Mozarella cheese |
Chicken ManicottiCook Shells, aldente. In large bowl combine chicken, ricotta cheese, dressing, eggs, Parmesan cheese and parsley; spoon into shells. In shallow baking dish, spoon layer of sauce to cover bottom of pan. Arrange shells in pan and cover with remaining sauce & Mozzarella cheese. Bake covered at 350 degrees for 25 minutes until heated though. Makes about 8 servings.Thanks to Bessie Nidell.
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| 1 Tbsp margarine |
| 1 clove garlic, minced |
| 1 can Broccoli soup |
| 1 cup milk |
| 1/4 cup grated parmesan cheese |
| 1 1/2 cup cooked ckicken, cut in strips |
| 3 cups hot cooked fettuccine (8oz dry) |
In skillet, in hot margarine, cook garlic 2 min., stirring constantly. Stir in soup, milk and cheese. Heat to boiling. Add chicken. Cook over low heat 5 min., stirring often. Toss with fettuccine. Garnish with cherry tomatoes and fresh parsley if desired. 4 servings. Thanks to Bessie Nidell.
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| 1 medium head broccoli |
| 4 cups small shell pasta |
| 3 Tbsp unsalted butter |
| 3/4 cup heavy cream |
| 2/3 cup grated parmisan |
| salt |
Cook pasta 3 minutes then add broccoli cook for 7 minutes, turn off heat drain add butter and cream. Season with salt to taste. Thanks to Bessie Nidell.
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| 1/4 cup dry bread crumbs |
| 5 Tbsp. butter or margarine (1 Tbsp. and 4 Tbsp.) |
| 1/4 cup finely chopped onion |
| 1/4 cup flour |
| 1/2 tsp. flour |
| 1/2 tap. salt |
| 1/8 tsp. pepper |
| 2 cups milk |
| 2 cups (8 oz.) shredded cheddar cheese |
| 1 pkg. (7 oz.) elbow macaroni; cooked and drained |
Preheat oven to 350°. Combine bread crumbs and 1 tbsp. melted butter. Set aside. In saucepan, saute onion in 4 tbsp. butter over medium heat until tender. Blend in flour and seasonings. Slowly stir in milk. Cook until thick and bubbly, stirring constantly. Mix in cheese until melted. Add macaroni. Pour mixture into 1 1/2 quart casserole. Sprinkle with bread crumb mixture over top. Bake 30 to 35 mins. or until heated through.
Thanks to Linda Nelson.
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