Pasta Recipes 9-22-99

Jumbo Stuffed Pasta Shells
From: Becky,LA

12 ounces Ricotta cheese
1 package spinach, chopped and drained
1/2 teaspoon garlic powder
1 large egg, beaten
1/4 cup Parmesan or Romano cheese
salt and pepper to taste
10 jumbo pasta shells, cooked
2 cups spaghetti sauce
1/4 cup Parmesan or Romano cheese

Boil jumbo pasta shells. (add 2-3 extras in case a few break). Drain shells and rinse with cool water.

Mix first six ingredients in a bowl. Stuff each shell with ricotta mixture place in greased casserole. Top with spaghetti sauce (I use Grisanti's any type is fine) and cheese.

Bake for 30-45 minutes at 350F.

Grisanti's Manicotti
From: Becky,LA

1 package manicotti pasta, cooked, drained, cool
2 pounds beef
1/4 pound Italian sausage, removed from casing
1 small onion, chopped
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 can spinach, cooked, drained
2 eggs, beaten
1/4 cup Romano cheese
1 cup bread crumbs

1 1/2 cups spaghetti sauce (meatless)
1 cup cheese sauce (using Romano or Jarlsberg)

Boil Manicotti shells according to package directions. Drain and cool .

Saute beef, sausage, and onion, oregano, salt, and pepper, crumbling meat. Remove from heat.

Add spinach, eggs, Romano and bread crumbs. Stir until mixed. Stuff meat mix into manicotti shells. Place in buttered casserole dish in a single layer. Top with spaghetti sauce. I use Grisanti's recipe but you may use sauce with no meat. Top with cheese sauce (I make cheese sauce with a white cheese rather than yellow).

Bake for 30 minutes at 375 degrees.

Shrimp Fettucine
From: Becky,LA
Servings: 6

1 stick (1/2 cup) butter
1 cup flour
1 pound medium shrimp, shelled and deveined
1 tablespoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup white wine
1 cup cream
2 tablespoons parsley, chopped
1 package fettucine, boiled and drained
3/4 cup Parmesan cheese, grated

Heat butter in frying pan on high.

Dredge shrimp in flour; shake off excess. Saute shrimp until colored and crisp. Add garlic, salt and pepper-while stirring.

Add wine to deglaze pan reduce until bubbly. Lower heat-add cream. Toss with fettucine, parmesan and parsley.

Baked Spaghetti
From:: Judy/AZ

1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter or margarine
1 can (28 ounces) tomatoes with liquid, cut up
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional
12 ounces spaghetti, cooked and drained
2 cups or more (8 ounces) shredded extra sharp cheddar cheese
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese or more
Salt and pepper to taste

In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes.

Place half of the spaghetti in a greased 13 x 9-inch baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers.

Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. B
ake, uncovered, at 350 degrees for 30-35 minutes or until heated through.

Yield: 12 servings

Melinda's Goulash
From: Verla, IL

2 lbs ground beef
1 medium onion, chopped
1 clove garlic, crushed
1 pkg spaghetti seasoning mix
1 (46 oz) can of tomato juice
3 cups uncooked elbow macaroni
1 (8 oz) pkg cheddar cheese

Brown beef, onion, and garlic. Drain off any grease. Add spaghetti seasoning mix, tomato juice, and macaroni.

Place lid on pan; simmer 30 to 45 minutes on low until macaroni is tender. Try not to lift the lid to check on noodles.

When noodles have cooked and absorbed juice, turn off pan and place cheese on top. Place lid on top until cheese is melted. Mix all through goulash before serving.

Great for unexpected company

Servings: 8 to 10

Skillet Lasagna
From: Verla, IL

1 1/2 lb ground beef
3 to 4 cups of noodles or 8 oz pkg of wide cut noodles
2 cups cottage cheese
1 pkg spaghetti sauce mix
1 tsp oregano
1 tsp parsley flakes
1 tsp basil
3 cups tomato juice
1 Tbsp sugar

Brown beef and drain well. Add all ingredients; bring to a boil. Simmer 30 minutes on top of the stove. Do not need to bake. Place in a casserole and sprinkle mozzarella cheese over the top. Cut in squares, serve. You may keep this warm in a low oven.

Our local restaurant serves this at noon one day a week. A big hit!

Edisto Lasagne
From: Nan(SC)
Servings: 10

1 pound shell macaroni
1 1/2 pound lean ground beef
1/2 pound Sweet Italian Sausage
1/2 pound Hot Italian Sausage
2 quarts Spaghetti Sauce (your choice)
1 pint sour cream
1 large can sliced Mushrooms
1 pound Mozzarella Cheese, grated
1 pound Provolone Cheese, sliced

Boil shell macaroni as package directs. Drain well.

Brown and drain ground beef and sausage.

Place half the shells in the bottom of a deep lasagne pan.

Combine meat and spaghetti sauce and pour half of this mixture over the shells. Spread entire amount of sour cream over meat/sauce mixture. Layer half the mushrooms and half the cheeses over the sour cream. Repeat from the beginning (except for sour cream) ending with Provolone cheese and sauce.

Bake for 30 to 40 minutes or until hot and bubbly at 350 degrees. Let set for 10 to 15 minutes before serving.

This Freezes well.

Chicken Lasagna
From: Gloria, IN

1/2 lb. pkg. lasagna noodles
1/3 cup chopped onion
1/3 cup chopped green pepper
1 Tbsp margarine
1 can cream of chicken soup
1 cup milk
4 oz. jar sliced mushrooms
1/2 tsp. poultry seasoning
3 to 4 cups diced, cooked chicken
1 (6 oz.) pkg cream cheese, softened
1 cup small curd cottage cheese (or ricotta)
1/4 cup snipped parsley
1/2 cup buttered bread crumbs

Cook noodles until tender. Drain Set aside (can rinse with cold water)

Saute onion and green pepper in margarine. Add soup, milk, mushrooms, poultry seasoning and chicken. Simmer until heated through

Beat together cream cheese, cottage cheese. Add parsley

Spread 1/3 cup soup mixture across bottom of lightly greased 7x12-inch baking pan. Layer with 1/2 noodles and 1/2 remaining soup mixture. Repeat until all ingredients are used. Top with bread crumbs

Bake at 375 for 45 min. until hot. Let stand for 10 min. before cutting.

Japanese Pasta Shrimp
From: Dawn, NY

1 tablespoon light sesame oil
1 / 2 cup scallions, chopped
1 / 2 cup snow peas
1/2 cup each red and yellow peppers, diced
8 oz. shrimp, deveined and cleaned
4 tablespoons vegetable broth
1 teaspoon soy sauce
1/2 teaspoon garlic powder
1 teaspoon sesame seeds
Angel Hair pasta

Stir fry the first 4 ingredients for 3 minutes. Add shrimp, broth, soy sauce, garlic powder, and sesame seeds; cook for an additional 5 minutes or until shrimp is opaque.

Serve over pasta.

Healthy Tuna Alfredo with Asparagus and Peppers
From: Dawn, NY

1 1/2 lbs. asparagus, trimmed
1/2 lb. fresh mushrooms, washed and sliced
2 red peppers, cored and cut into strips
1 Tbsp. butter
3 Tbsp. cornstarch
3 cups evaporated skim milk
1 cups parmesan or Romano cheese, grated*
2 cans (6 1/2 oz. each) white albacore tuna,
12 ounces fettuccine

Peel asparagus if the stalks are thick. Slice on the diagonal into two-inch pieces.

Cook asparagus uncovered for 3 to 4 minutes until tender, but crisp. Drain. Run under cold water to stop cooking. Set aside until needed.

Melt 1/2 Tbsp. butter in non-stick pan and quickly sauté' red pepper strips until just slightly softened. Add mushrooms and toss until cooked through. Set aside.

Fettuccine Sauce:
Shortly before serving, heat milk in heavy saucepan with 3 Tbsp. of cornstarch that has been mixed to paste with a little cold water. Cook sauce until slightly thickened (about 10 minutes) stirring constantly. (May be cooked in microwave about 4 minutes).

Pasta:
Cook pasta until just al dente. Drain, toss with remaining butter and add prepared asparagus, red peppers, mushrooms and tuna. Add grated cheese to sauce. Toss with pasta and other ingredients until thoroughly mixed.

Pizza Macaroni
From: Dawn, NY

1 small pkg. macaroni
1 lb. ground beef
1 onion chopped
1 small can (8 oz.) pizza sauce
1 large can tomato sauce
salt and pepper to taste
1/4 tsp garlic salt
1/2 tsp oregano
1 pkg. (8 oz.) grated Mozzarella cheese
1 green pepper, sliced
1 small pkg. sliced thin pepperoni sausage
1 small can mushroom pieces, drained

Cook meat and onion; drain off fat. Cook macaroni until almost tender (about 5 minutes). Do not overcook or rinse. Mix macaroni, meat mixture and tomato sauce in bowl. Pour into 9 x l3 inch pan.

Sprinkle top with seasonings. Pour pizza sauce over top, cover with Mozzarella and top with green pepper, mushrooms and pepperoni.

Bake at 350 degrees F, for 25 minutes. (Can be made a day ahead and kept in refrigerator, but bake 5 minutes longer).

Risotto Amigoni
From: Verla, IL

You will need to get the following:

1 to 1.5 lbs of sweet Italian sausage, cooked and set aside
1 large bunch of asparagus, cut into 1/2 inch pieces
1 sweet white or yellow onion, chopped
1 clove garlic, minced
olive oil, about 1/4 to 1/3 cup
1 nice medium to large wedge of gorgonzola cheese
1 container grated parmesan cheese
1 box or bag of Arborio rice (1 lb.)
5 cans chicken broth

Put the 5 cans of Chicken broth on the stove to simmer.
Prepare the Italian Sausage and set aside
Prepare the Asparagus and then cut into small pieces of about 1/2 inch in length

In a large stockpot or your large Dean and Deluca pan, pour in about a ¼ cup to 1/3 cup of olive oil and sauté the onion until it is translucent and slightly browned. Add minced garlic to taste. You may only add ½ half the onion if you prefer less (like I do).

Add the rice and brown for about 2 minutes.

Add 2 cups of the chicken broth and stir, stir, stir.

Once the liquid becomes absorbed, continue to add one cup of broth until it is gone. This should be around 10 cups of broth in total. If you like your rice a dente, do not add as much broth.

Once you have stirred in your last cup of broth and the mixture is creamy, but not real runny, turn off the heat, add the sausage, asparagus, and crumble the Gorgonzola into the rice. Stir well, allowing the cheese to melt. Add Salt and Pepper to taste. Add the parmesan cheese, but save some to sprinkle onto the Risotto at Tableside.

Serve with a nice light salad and definitely a bottle of great white wine and you are set!
It is actually better the next day. The more Parmesan, the better.

Try this recipe with peas and Shrimp. Actually you can add any type of meat ( like chicken or a seafood) and any type of vegetable. Just remember to fully cook those items and add them last into the rice. Try other cheeses. Mozzarella is too stringy and does not do well.

Buon Apetito!

Chicken and Pasta Chowder
From: Terry, TX
Servings: 6

3 boned and skinned chicken breast halves -- cut in 1-inch pieces
1 medium onion -- chopped
2 cloves garlic -- minced
2 (14-1/2oz) cans ready to serve chicken or vegetable broth
1 tsp dried basil
1/2 tsp salt
2 1/2 oz (3/4 cup) uncooked rotini (spiral) pasta
4 cups skim milk
1 (1lb) pkg frozen mixed vegetables, thawed, drained
1/2 cup flour
1/2 medium red bell pepper
1/4 cup Parmesan cheese

Spray Dutch oven with cooking spray. Cook chicken, onion and garlic 4-6 minutes.

Stir in broth. Add rotini, cook over medium heat 8 minutes.

Combine 1 cup milk and flour, blending well. Stir vegetables, milk mixture, remaining 3 cups milk and bell pepper into rotini mixture. Bring just to a boil. stirring.

Reduce heat to medium, cook 3-5 minutes or toll thickened and vegetables and pasta are tender. Ladle into bowls and sprinkle with Parmesan.

Penne with Creamy Garlic Sauce
From: Terry, TX
Servings: 8

This versatile side dish complements most poultry, seafood, beef or pork entrees and is table-ready in 15 minutes!

5-1/3 cups (16 oz.) SKINNER Penne Rigate, uncooked
2 tablespoons butter or margarine
2 large cloves garlic, minced
2 tablespoons all-purpose flour
3/4 cup ready-to-serve chicken or beef broth
3/4 cup milk or light cream
2 teaspoons dried parsley flakes
Salt and ground black pepper to taste
1/3 cup grated Parmesan cheese

Cook pasta according to package directions; drain.

Meanwhile, in small saucepan, melt butter; add garlic. Cook over medium heat 1 minute. Add flour; cook 1 minute, stirring constantly. Stir in broth and milk. Cook, stirring frequently, until sauce boils and thickens. Add parsley, salt, pepper and cheese; stir until cheese is melted. Toss pasta with sauce; serve immediately.

Spaghetti and Meatballs
From: Verla, IL
Servings: 5 to 6

1 1/2 pounds ground beef
1/2 lb Italian sausage
1/2 c. grated parmesan cheese
5 cloves garlic, chopped
1/2 bunch parsley, chopped chops easier if you freeze for a few minutes first
2 eggs
3 slices French bread
Milk for soaking bread
salt & pepper

Soak bread 5 minutes in milk. Combine all ingredients thoroughly. Shape into 2 inch meatballs(use ice cream scoop to help). Brown the meatballs in a skillet with a little olive oil. Place browned meat balls into the red sauce and allow to simmer for about 3 hours. Serve with the red sauce and pasta!

Recipes from pasta class Peter Rumbolo! It was awesome. Enjoy!