recipelink.com Chat Room Recipe Swap
Pasta Recipes - 2000-09-18 (10)

Larry,SC (07:49:36) : Thai Pasta-Peanut Salad

1 3/4 Cup whole wheat pasta; fusilli(curly pasta) or 2 1/2 cups rotini; spiral pasta)
1/4 Cup cider vinegar
2 Tablespoon sugar
3 Tablespoon creamy peanut butter; lowfat
2 Tablespoon soy sauce
1 Tablespoon fresh ginger root; grated
2 Clove garlic; minced
1 Small cucumber; halved lengthwise seeded
2 Medium carrots; coarsely shredded 1c.
4 green onions; sliced
1 chili pepper; thinly sliced; (1-2) red
fresh cilantro; chopped

Cook pasta to desired doneness as directed on pkg. Drain, rinse with cold water. Meanwhile, in small bowl, combine vinegar, sugar, peanut butter, soy sauce, gingerroot and garlic. Beat with wire whisk until well blended. In large bowl, combine cooked pasta, cucumber, carrots, onions and chili peppers. Mix gently. Pour vinegar mixture over pasta mixture and toss gently to coat.

Don't be afraid to add some cooked chicken or shrimp to the salad.

KellyWA (11:31:21) :

Spinach and Mushroom Lasagna
(4 servings)

8 Lasagna strips
1 3/4 lb Spinach
1 tsp Margarine
1 tsp Marjoram
12 oz Ricotta cheese
Salt & pepper
6 oz Mushrooms
1 oz Margarine
1/4 pt Vegetable stock
1 tsp Soy sauce
3 oz Cheddar, grated

Preheat oven to 400F. Cook lasagna in plenty of boiling water for 8 to 10 minutes.
Drain & rinse in
cold water.
Prepare the spinach by washing it in several changes of cold water. Place in a heavy
bottomed pot &
cook gently without adding more water, for 6 to 8 minutes. When cooked, strain off excess water & chop
finely. Return to the pot & season well. Put pan on a gentle heat, add margarine & marjoram, stir & then
remove from heat. When the spinach has cooled, mix in the ricotta.
Check the seasoning.
Now prepare the sauce. Saute the sliced mushrooms in margarine, reduce heat &
continue to cook
for 10 minutes in a covered pot so that plenty of juice is extracted. Add the stock &
simmer for
another 5 minutes. Puree in a blender for a few seconds. Add soy sauce & season to
taste.
Lightly oil a square 3 pint dish, spoon in some of the spinach, cover with 2 or 3 pieces of lasagna & then
a coat of the mushroom sauce. Repeat, ending with the mushroom sauce.
Sprinkle with the grated cheese. Bake for 35 to 40 minutes. Serve immediately.
Sarah Brown "Vegetarian Recipe"

KellyWA (11:30:07) :

Green and White Lasagna
Serves 10 to 12

6 pieces Lasagna, uncooked
1/2 cup chopped onion
2 tbsp. margarine
2 tbsp. cornstarch
1 tbsp. dried parsley flakes
1 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg
2 cups skim milk
1 10-oz. package frozen chopped spinach, thawed and drained
1 2 1/4-oz. can sliced pitted ripe olives, drained
1 15-oz. carton part-skim ricotta cheese
1 beaten egg
1 8-oz. package shredded mozzarella cheese
1/2 cup grated Parmesan cheese

In a medium bowl, stir together ricotta and egg. Add mozzarella and half of the Parmesan;
mix well.

Preheat oven to 350º F. Arrange three of the lasagna pieces in the bottom of a greased 12 x 7 x 2-inch
baking dish. Top with half of the spinach mixture and half the ricotta mixture. Repeat layers. Top
with remaining Parmesan cheese.

Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes.

KellyWA (11:28:43) :

Zucchini Lasagna

1 lb. lasagna noodles, cooked
1 16oz can(1 lb.) stewed tomatoes
3 or 4 lg. zucchini
grated parmesan cheese
1/2 lb. mozzarella cheese, shredded
3/4 C. chopped onion
4 to 6 cloves garlic, chopped or minced
1 sm. can tomato paste
1/2 cup sliced mushrooms
1 lb. lean ground beef
1/2 tsp. oregano
1/4 tsp. thyme
1/4 cup fresh basil/chopped
ground pepper
optional: 1/4 cup red wine

Cooking Sauce and Noodles

Cook Lasagna noodles according to package directions
or until tender but still firm. Drain, keep warm.

Meanwhile, saute ground beef, garlic and
onion is a large heavy skillet or saucepan until
beef is done. Add sauce, mushrooms, oregano,
thyme, basil, wine or 1/4 cup water, touch of
pepper and mix well. Simmer 45 to 50 minutes.

To prepare zucchini, cut in half or cook whole
in a large covered pot with 1 to 2 inches of
water. Boil gently for about 5 minutes, drain and
cut lengthwise into 1/4 inch slices.

Grease a 9" x 13" or larger, baking pan.
Arrange a first layer of noodles, a layer of the
cooked zucchini, a layer of sauce, a layer of
mozzarella cheese. Repeat. Top final layer with
Parmesan cheese and cover with foil. Bake at
350 degrees for about 35 to 40 minutes, uncover
and bake until brown, approximately 10 minutes.
Serve lasagna with French bread and have additional Parmesan cheese at the table.

KellyWA (11:28:20) :

Crazy Lasagna with White Sauce

6 tablespoons butter
5 tablespoons flour
3 cups seasoned milk (see Note)
Salt
White pepper
3/4 pound dried lasagna noodles
2 cups freshly grated Parmesan cheese
4 tablespoons butter, melted

To make the white sauce, melt 6 tablespoons butter and stir in the flour. Add the seasoned milk and
bring to a boil, stirring constantly until thickened. Taste and season with salt and white pepper.
Remove from heat and cover with wax paper to prevent a skin from forming.

Break lasagna noodles into 3-inch pieces and cook until al dente. Place all the pasta in a buttered
9x13-inch flameproof baking dish. Add the white sauce, 11/2 cups Parmesan, and the melted
butter. Swirl all together and top with the remaining Parmesan. (May be refrigerated at this point and
baked later.) Preheat the oven to 350 degrees and bake until very hot, 10 minutes if freshly made,
longer if made ahead and refrigerated. Freezes and reheats well. Yields 6 servings.

Note: To make seasoned milk, bring milk to a simmer with 6 peppercorns, parsley stalk, bay leaf,
small slice of carrot, small slice of celery, half of a small onion; remove from heat and let sit 30
minutes; strain.

KellyWA (11:27:50) :

CHICKEN LASAGNA

8 to 10 Lasagna noodles, cooked
2 Cups cooked diced chicken
2 Tblsp butter or margarine
1 medium onion, chopped
1/3 lb mushrooms, sliced
1 can (16 oz) canned tomatoes
1/2 tsp basil
1/2 tsp oregano
1/3 tsp each salt and pepper
3 Tblsp butter or margarine
3 Tblsp all-purpose flour
1 can (10 oz) chicken broth
1/2 cup half-and-half
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
parmesan cheese

Tomato Sauce:

1. Melt butter in skillet. Saute' onions until transparent. Add
mushrooms, basil oregano, salt and pepper. Cook for a few minutes.

2. Blend tomatoes in blender or processor. Add to mushrooms. Simmer
while making cream sauce, adding more tomatoes if needed. Stir in
chicken.

Cream Sauce:

3. Melt butter in saucepan. Stir in flour, cooking and stirring for 2
to 3 minutes.

4. Add broth, stirring until thickened. Stir in half&half over low
heat.

Lasagna Layering:

5. Spoon small amount of cream sauce in baking pan. Place 3 cooked
noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce.
Sprinkle each layer with cheese.

Repeat with remaining noodles and sauces. Sprinkle top with parmesan
cheese.

6. Bake at 350 F for 20 to 25 minutes.

KellyWA (11:27:16) :

Mushroom & Spinach Lasagna
Yield: 12 servings

2 md Pepper red
1/2 md Onion
2 md Garlic cloves
4 md Tomato raw
1/8 t Thyme, ground
1/2 c Vegetable Broth (home made)
1/8 t Hot Pepper Sauce
1 md Onion
1 t Balsamic vinegar
3 md Tomato raw
4 md Garlic clove
6 oz Mushrooms
1 c Ricotta Cheese skim milk
2 oz Swiss Cheese low fat
1/4 c Basil, fresh
1 lb Spinach fresh
1 T Parsley fresh
6 oz Lasagna noodles (spinach)
4 oz Parmesan grated

Sauce Use the first 8 ingredients to make the sauce. Roast the red
peppers, and all the onions and garlic. (to roast onion and garlic in
a microwave) place an unpeeled onion in microwave for 5 minutes on
high. In the last 2 minutes add garlic cloves. Combine peppers,
onion, garlic, tomato (peeled, seeded & diced), thyme and stock in a
sauce pan; simmer for 15 minutes. Transfer to food processor or
blender, add pepper sauce and balsamic vinegar and then puree. Set
aside. Lasagna

Cook lasagna noodles per instructions, drain and rinse with cold
water. Wash spinach leaves and steam Chop coarsely. In a non-stick
skillet combine onions, tomatoes, garlic and mushrooms; simmer until
liquid evaporates, about 15 minutes. Let cool then add ricotta
cheese, Swiss cheese, basil, parsley, salt and pepper. Mix well. In
an oiled 9X13 baking dish, put down a layer of noodles. Top with a
layer of spinach, then onion-and-tomato mixture, then parmesan.
Repeat layers until all ingredients are gone. Bake in a 350 oven for
40 minutes. Serve with tomato-red bell pepper sauce on top.

KellyWA (11:26:53) :

Green and White Lasagna Rolls

(This could also be made layered in a pan, rather than as rolls)

8 lasagna noodles
2 egg whites, lightly beaten
1 (15-ounce) container reduced-fat ricotta cheese (see note)
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 (10-ounce) package frozen chopped broccoli OR spinach, thawed
and drained
1/4 cup snipped fresh chives
1 1/2 cups reduced-fat spaghetti sauce
1/2 cup (2 ounces) finely shredded reduced-fat
mozzarella cheese
Snipped fresh chives (optional)

Cook the lasagna noodles according to the directions on the package. Drain and set aside. Meanwhile, in a large bowl, stir together the egg whites, ricotta cheese, Parmesan cheese and salt. Set the cheese mixture aside. Lightly spray an unheated large skillet with olive oil no-stick spray. Add the broccoli and chives. Cook and stir over medium heat for 5 minutes. Add the broccoli mixture to the cheese mixture. Stir until well combined. Preheat the oven to 350 degrees.

Spread a thin layer of the spaghetti sauce in the bottom of a 12-by-7 1/2-by-2-inch baking dish. To assemble, place one noodle on a piece of wax paper. Then place 1/4 cup of the broccoli mixture in a mound 1/4 inch from a short end. Roll the noodle around the broccoli mixture. Place the roll-up, seam side down, in the baking dish. Repeat making roll-ups with the remaining noodles and broccoli mixture. Pour the remaining spaghetti sauce over the roll-ups in the baking dish. Sprinkle with mozzarella cheese on top and cover with foil. Bake for 35 to 45 minutes until bubbly. If desired, garnish with the chives.

Makes 8 roll-ups; 4 servings.

Note: Use reduced-fat rather than fat-free ricotta cheese, because the fat-free cheese becomes too runny when heated.

KellyWA (11:26:31) :

Stuffed Shells with Broccoli
Servings: 6

24 jumbo shells, uncooked
1 10 oz package frozen chopped broccoli, thawed
1 cup part skim ricotta cheese
1/2 cup Swiss cheese, shredded
1 tbsp onion, shredded
2 14.5 oz cans crushed tomatoes
1/2 tsp dried basil
1/2 tsp oregano
salt
pepper

Prepare pasta according to package directions; drain.

Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir together until well blended.

Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan, breaking up tomatoes with a fork.

Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan.

Pour remaining tomatoes over and around shells.

Cover pan with foil. Bake at 375º F for about 25 minutes until heated through, and serve.(10:51:00) : This is pure comfort food. Sometimes I roast a chicken just to have this the next day.

Chicken Noodle Casserole

1/2 c plus 2 T butter, divided
1/2 c all-purpose flour
3 c rich chicken stock
2 c sour cream
1/2 c white wine
dash nutmeg
salt and freshly ground black pepper, to taste
1 lb egg noodles, cooked 6 to 7 minutes
4 1/2 c cooked chicken, cut into pieces
1 lb mushroom, sliced and cooked
1 c soft bread crumbs
1/2 c Parmesan cheese, freshly grated

Preheat oven to 350 degrees F.

Clean and slice the mushrooms and sauté in a 2 tablespoons butter until soft and slightly browned, about 7
minutes.

Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft
crumbs form.

Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add
stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and
blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover.

Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs
and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly.

Serve with buttered green beans and biscuits.