41 PASTA RECIPES

Pasta and Bean Soup
Rigatoni with Sausage and Escarole
Peppered Beef Pasta
Chicken and Apples Over Noodles
Noodles And Cheese Times Three
Scampi Fettuccine with Garlic and Olive Oil
Pasta with Broccoli and Snow Peas
Pasta Shells Stuffed With Cheeses
Pasta with Garlic, Olive Oil, Fresh Tomatoes, and Basil
Hungarian Noodle Side Dish
Sunday Night Spaghetti
Spaghetti-Cheese Omelet
Olive Garden Capellini Pomodoro
Vegeroni
Chicken Big Mamou on Pasta
Fettuccine with Cream, Basil and Romano
Lasagna Rolls
Broccoli-Pasta Toss
Fettuccine with Peas and Ham
Yankee Doodles' Macaroni With Goat Cheese
Baked Spaghetti Casserole
Baked Ziti With Three Cheeses
Cajun Cannelloni
Chicken and Spaghetti
Chicken Stir-Fry With Spaghetti
Cold Peanut Noodles
Sicilian Pasta
Pasta Supreme
Cavitini
Lasagna (Italy)
Viennese Noodle Pudding (Austria)
Spaghetti Carbonara (Italy)
Chicken Tetrazzini (Italy)
Fettuccine Alfredo (Italy)
Pasta e Fagioli (Italy)
Pastitsio (Greece)
Four Cheese, Pasta And Beef Casserole
Mom's Pasta Fazool Casserole
Chicken Pasta Parmesan
Pasta Al Carbonara
Asparagus Pasta, Alfredo Style

 Pasta and Bean Soup
Terry,tx  

6 slices bacon, cut up
1/4 c onion, finely chopped
1/2 c celery, finely chopped
3/4 c carrot, shredded
2 cloves garlic, crushed
1/8 tsp crushed red pepper
1 (14-1/2oz) can diced tomatoes in juice
1 (15 to 160z) can great northern beans, rinsed and drained
6 c chicken broth
3/4 c uncooked elbow macaroni
Parmesan cheese

Cook bacon in Dutch oven until limp. Stir in onion, celery, carrot, garlic and red pepper. Cook about 10 min. or till tender. Stir in tomatoes, and cook 10 min. longer. Stir in beans and broth. Heat to boiling, then add macaroni. Cook about 15 min. or till pasta is tender. Serve sprinkled with cheese.

Serves 8 
Rigatoni with Sausage and Escarole
Marie, NJ  

1/2 of l lb. box uncooked Rigatoni
3/4 lb sweet Italian Sausage, casings removed
l LARGE head escarole (or 2 small)
l tablespoon minced garlic
1 to 2 tablespoon olive oil
3/4 cup chicken broth
1/2 cup grated Parmesan cheese

Cook Rigatoni according to package directions. DO NOT OVERCOOK. Cut escarole into thick shreds. Put in a large bowl cover with cold water and soak for 1 minute. Drain. Cover again with fresh water and soak for one minute. Drain. Set aside in colander.

Saute garlic in olive oil. Add sausage meat. Cook until brown. If there is an excess amount of fat then pour it off. Add escarole and saute until wilted. Add cooked Rigatoni and chicken broth. Cook for about 3 minutes. Add grated Parmesan cheese. Serve with additional Parmesan cheese if desired.
Peppered Beef Pasta
Terry,tx  

1 lb sirloin, about 1/2" thick
1 tsp fresh ground pepper
4 tbl tomato sauce
2 tbl red wine vinegar
2 tsp chopped fresh thyme, or 1 tsp dried
2 med. bell peppers chopped (2 c)
1 onion chopped (1/2 c)
4 c cooked bow tie pasta

Cut beef into 4 serving pieces, and rub both sides with pepper. Heat non-stick skillet over med-high heat. Cook 4 min. on each side. Stir in remaining ingred., except pasta. Reduce heat to med.-low, and cook uncovered about 5 min. or the beef is cooked to med. doneness. Serve sauce and beef over pasta.

Serves 4 
Chicken and Apples Over Noodles
Csally/wv 

3 pounds chicken -- cut up
2 tablespoons corn oil
1 large onion -- chopped
1 garlic clove -- minced
1/4 cup dry white wine
1 cup apple juice
1 tablespoon fresh ginger root -- finely chopped
1 cup plain yogurt
1 tablespoon cornstarch
2 apples -- cored, chopped
black pepper -- to taste
8 ounces egg noodles

Remove as much skin and fat as you can from the chicken. Cut chicken into 16 pieces.

Heat oil in skillet large enough to hold chicken pieces in a single layer. Brown chicken on all sides over medium heat; remove and set aside. Chicken should be done at this point since it is cut into small pieces.

Saute onion and garlic in same pan until onion is limp and translucent. Add wine, apple juice and ginger; cook over medium heat until liquid is reduced to 1 cup.

Stir cornstarch into yogurt; add to pan with apples and chicken then season with black pepper. Simmer for about 5 minutes only.

While chicken is cooking, prepare egg noodles according to instructions on package. Serve over noodles.

Serving Ideas : Serve with noodles and a steamed green vegetable.

Servings : 4 
Source: Jo Anne Merrill
Noodles And Cheese Times Three
Csally/wv 

8 ounces egg noodles
3 tablespoons margarine
1 cup grated Parmesan cheese
1 cup Swiss cheese -- diced
1 cup mozzarella cheese -- diced
FOR THE WHITE SAUCE: 
3 tablespoons margarine
3 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon black pepper
1 3/4 teaspoons ground nutmeg
2 1/2 cups milk

Bring 3 quarts water to a boil; add salt if desired. Gradually add noodles to boiling water; keep water boiling. Cook, uncovered, for 5 minutes; stir occasionally. Drain.

Toss the noodles with margarine, then with Parmesan cheese. Add cubed Swiss and mozzarella cheese and toss lightly.

Turn half the noodles into greased 3-quart casserole dish (or use a 13 x 9 x 2-inch dish). Top with half the white sauce. Repeat layers; sprinkle more grated Parmesan on top.

Bake in preheated 350-degree oven for 25 minutes or until bubbling.

WHITE SAUCE:
Melt margarine in saucepan. Blend in flour and seasonings. Gradually add milk and cook, stirring constantly, until sauce boils 1 minute.

Servings: 8 
Source : Jo Anne Merrill
Scampi Fettuccine with Garlic and Olive Oil
Csally/wv

1 pound fresh fettuccine
1 pound large prawns
1/2 cup sake, dry sherry, or white wine
2 teaspoons olive oil
2 tablespoons minced garlic
1/4 cup minced red bell pepper
1/4 cup chopped parsley

In a large pot over high heat, bring 2 quarts of water to a boil and cook fettuccine for 3 minutes. Strain from cooking pot and refresh under cold water.

Peel and devein prawns. In a large skillet over medium-high heat, saute prawns in sake until they turn bright pink (4 to 5 minutes). Remove from pan and set aside.

Pour off all but 2 tablespoons of sake. Add olive oil, garlic, and red bell pepper to pan, and cook over medium-high heat for 5 minutes, stirring frequently. Add parsley, cooked prawns, and fettuccine. Toss well to reheat thoroughly. Serve hot.

NOTES : Shrimp is an excellent and tasty source of protein. In this fettuccine recipe, large prawns are briefly poached in sake, then cooked in a sauce that is high in garlic and low in oil. Since it keeps well on a heated tray, this fettucine is an elegant main dish for a party buffet.

Servings: 4 
Source: the California Culinary Academy
Pasta with Broccoli and Snow Peas
Csally/wv 

3 shallots -- minced
3 tablespoons butter
1 bunch broccoli -- cut into florets
1/2 pound snow peas
1 pound dried fusilli pasta
1 cup grated Asiago cheese
1/2 teaspoon hot-pepper flakes
freshly ground black pepper -- to taste

In a large saucepan over medium heat, saute shallots in butter until softened (about 3 minutes); remove from pan and reserve.

In same pan, bring water to a boil. Boil broccoli until tender (3 to 4 minutes). Remove with a slotted spoon and reserve. Blanch snow peas in boiling water until bright green (about 30 seconds); remove with a slotted spoon and reserve. Return water to a boil and stir in pasta. Boil until pasta is just tender (about 12 minutes). Drain in colander.

In a serving bowl, combine pasta, broccoli, snow peas, and reserved shallots. Toss with 1/2 cup of the Asiago cheese and hot pepper flakes. Transfer to a serving bowl. Sprinkle with remaining cheese and season with pepper.

NOTES : Use this one-pot technique for any pasta tossed with vegetables; blanching the vegetables in the same pot used later for the pasta will save cleanup time.

Servings: 7
Recipe By : The California Culinary Academy
Pasta Shells Stuffed With Cheeses
Csally/wv 

15 ounces Ricotta cheese, part skim milk
1 cup Monterey jack cheese -- shredded
2 cups mozzarella cheese, part skim milk -- shredded
1/2 cup grated Parmesan cheese
2 eggs -- beaten
10 ounces frozen spinach
1 dash salt
1 dash black pepper
1/2 pound pasta shells -- jumbo
30 ounces Marinara sauce
1 dash ground nutmeg -- optional

Thaw the spinach, chop, and drain very well.

Combine the ricotta, jack, Parmesan cheese and 1 cup of the mozzarella cheese. Add the beaten eggs, spinach, salt and pepper. Add the dash of nutmeg if using. Set aside.

Cook pasta according to the package and drain well.

Fill the drained and cooled pasta shells with the cheese mixture. Place enough sauce in a pan to just cover bottom. Use a pan large enough to hold the filled shells in one layer. Pour remaining sauce evenly over shells; sprinkle the remaining 1/2 cup mozzarella cheese over top of shells.

Bake in preheated 350-degree oven for about 30 minutes.

Servings: 8 
Source: Jo Anne Merrill
Pasta with Garlic, Olive Oil, Fresh Tomatoes, and Basil
Csally/wv 

1 pound fettucine
1 cup good-quality olive oil -- plus 6 tbsp
salt and freshly ground pepper -- to taste
2 pounds ripe tomatoes, peeled, seeded -- chopped
4 cloves garlic -- minced
1/4 cup chopped fresh basil
grated Parmesan cheese -- for accompaniment (o

Bring a large pot of salted water to a boil over high heat; cook fettucine until just tender (8 minutes). Drain pasta and transfer to a large bowl; add 6 tablespoons of the olive oil and toss gently.

Mix tomatoes with salt, pepper, and garlic. Gradually stir in remaining 1 cup of olive oil. Stir in basil. Let sauce stand at room temperature for 1 or 2 hours. Taste and season with additional salt and pepper, if needed. Pass grated Parmesan cheese (if used).

NOTES : This colorful pasta dish is very simple to prepare because the sauce does not require cooking. Good-quality olive oil, preferably extra virgin oil, is important for the taste of this dish. If fresh basil is not available, substitute 2 teaspoons dried basil and 2 tablespoons chopped fresh parsley. Note that the tomato sauce must sit at room temperature for 1 to 2 hours before serving.

Servings: 4
Source The California Culinary Academy
Hungarian Noodle Side Dish
Terry,tx (1:25:04 pm)

3 chicken bouillon cubes
1/4 c boiling water
1 (10-3/4oz) can condensed cream of mushroom soup
1/2 c chopped onion
2 tbl Worcestershire sauce
2 tbl poppy seeds
1/8 to 1/4 tsp garlic powder
1/8 to 1/4 tsp hot pepper sauce
2 c cottage cheese
2 c sour cream
1 (16oz) pkg. med. noodles, cooked and drained
1/4 c shredded Parmesan cheese
Paprika

In a large bowl, dissolve bouillon in water. Add the next 6 ingred.; mix well. Stir in cottage cheese, sour cream and noodles and mix well. Pour into a greased 2-1/2 qt. baking dish. Sprinkle with Parmesan cheese and paprika. Cover and bake at 350 for 45min. or heated through.

Note: This dish may be covered and refrigerated overnight. Allow to stand at room temp. for 30 min. before baking.

Serves 8-10
Sunday Night Spaghetti
Csally/wv 

1/3 pound lean ground lamb or beef
2 teaspoons minced garlic
1/4 cup dry red wine
1 tablespoon chopped fresh basil
1 cup chopped fresh tomatoes
1 recipe Basic Pizza Sauce
1 pound whole wheat or spinach spaghetti

In a large Dutch oven or deep skillet over medium-high heat, brown lamb and garlic in red wine for about 15 minutes, stirring frequently. Pour off any excess fat.

Add basil, tomatoes, and Basic Pizza Sauce. Bring to a boil, lower heat to medium, and simmer sauce for 25 minutes, stirring occasionally.

While sauce is simmering, bring 2 quarts of water to boil in a large pot. Cook spaghetti until al dente (8 minutes). Drain and toss with sauce. Serve hot.

NOTES : This may become your favorite pasta recipe. It is tasty and quick to prepare, and kids love it. The lean meat sauce is a variation on Basic Pizza Sauce (recipe included in this cookbook), so leftovers can top your next pizza.

Servings : 6 
Source: the California Culinary Academy
Spaghetti-Cheese Omelet
Csally/wv 

Serving Size : 2 Preparation Time :0:10
Categories : Brunch Pasta
Quick And Easy Meals
4 eggs
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley -- chopped
2 cups cooked spaghetti
black pepper
2 tablespoons olive oil
2 tablespoons margarine
tomato sauce -- spicy

Beat eggs lightly and add the cheese (use Romano cheese if you prefer), parsley, salt and pepper to taste. Add this mixture to 2 cups of spaghetti and mix well.

Heat oil and margarine in a heavy skillet. Spread spaghetti mixture over bottom of pan and cook over medium heat for 3-4 minutes, until bottom has a golden crust. Invert onto plate and then slide back into skillet. Cook until crusty. Serve with a spicy tomato sauce.

NOTES : Use leftover spaghetti for an economical and delicious way to
prepare this dish.

Source: Jo Anne Merrill
Olive Garden Capellini Pomodoro
Dawn/nys

2 cloves Garlic -- minced
2 pounds Plum tomatoes; seed -- diced
1 ounce Fresh basil leaves -- minced
1/3 cup Ex-virgin olive oil
3 ounces Parmesan cheese
12 ounces Dry angel hair pasta -- cooked
1/4 teaspoon Pepper

Heat olive oil and add garlic; cook until it turns white. Add tomatoes and
pepper and heat through, stirring constantly, about 2 to 3 minutes.
Tomatoes should not lose their shape. Remove from heat.
Transfer hot, cooked pasta to large bowl. Toss pasta gently with
tomato mixture, basil and half of Parmesan cheese. Serve immediately
and add remaining Parmesan.

Source: The Olive Garden.
VEGERONI
Wendy/Aust : This is my favourite pasta recipe that is quick
and the kids love it. I hope you have the same ingredients in USA!!

1 packet tri coloured pasta shapes
200 gm tin ham
185 gms ready made tomato pasta sauce
or if you're really keen you can make your own though I never have!
150 ml cream

Boil pasta until 'al dente'. While it is boiling cut the ham into 1cm squares. Put in fry pan with a dob of butter and brown. Stirring occasionally. When ham is brown throw in the pasta sauce and stir. (turn down the heat) Drain the pasta. Add cream to ham mixture and stir. Throw in the pasta and mix up well. Then enjoy!!

We have this with pita bread fried in butter and dipped in yoghurt.
OK so its a little fattening but yummy!!
Chicken Big Mamou on Pasta

PASTA
6 qt Hot water 1/4 c Vegetable oil
3 tb Salt 1 1/2 lb Fresh spaghetti (1 lb dry)
SEASONING MIX
2 tsp Dried thyme leaves 
1 1/4 tsp Ground cayenne pepper
1 ts White pepper 
3/4 tsp Black pepper
1/2 tsp Dried sweet basil leaves
SAUCE
1 lb Unsalted butter plus 
4 tb Unsalted butter
1 c Onions, chopped very fine 
4 ea Med. garlic cloves, peeled
2 tsp Minced garlic 
3 1/4 c RICH chicken stock (see note
2 tb Worcestershire sauce 
1 tb Tabasco sauce + 1 teaspoon
2 can Tomato sauce (16 oz) 
2 tb Sugar
2 c Green onions, chopped very fine
CHICKEN SEASONING MIX
1 1/2 tb Salt 
1 1/2 tsp White pepper
1 1/2 tsp Garlic powder 
1 1/4 tsp Ground cayenne pepper
1 tsp Black pepper 
1 tsp Cumin (optional)
1/2 tsp Dried sweet basil leaves 
2 lb Boneless chicken (see notes)

NOTE: To make a Rich Chicken Stock strain the basic stock, then continue simmering it until evaporation reduces the liquid by half. For example, if the recipe calls for 1 cup Rich Stock, start it with at least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes.

Place in the hot water, oil and salt in a large pot over high heat; and cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop the spaghetti in. Return to boiling and cook to al dente stage, do not over cook.(To test doneness of spaghetti, cut a strand in half near the end of cooking time. When done, there should be only a speck of white in the center, less than one-fourth the diameter of the strand.) Do not overcook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a colander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander.

Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and seasoning mix; continue cooking over medium heat until onions are dark brown, but not burned, about 8 to 10 minutes, stirring often. Add 2-1/2 cups of the stock, the Worcestershire and Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 minutes, stirring occasionally.

Heat the serving plates in a 250F oven.

Combine the ingredients of the chicken seasoning mix in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1-1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through.

To finish the dish, for each serving melt 2 tablespoons butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly. Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock; heat thoroughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving plate. Repeat process for remaining servings. 

Servings: 6
From Paul Prudhomme's Louisiana Kitchen
Fettuccine with Cream, Basil and Romano

4 ea Bacon slices; chopped thick 
4 ea Green onions; chopped
1/2 c Whipping cream 
1/2 c Parmesan; freshly grated
1 x Or: 1/2 c Romano; freshly grated
1/3 c Basil; chopped fresh 
1/2 lb Fettuccine
1 x Salt and freshly ground pepper 
1 x Parmesan; freshly grated
1 x Romano; freshly grated

Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. 

*** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce! 

Servings: 4
Source: Stephanie Dicamillo-Cooking echo
Lasagna Rolls
Servings: 2

1/2 lb Bulk Italian sausage 
1/4 c Chopped onion
1 ea Large beaten egg 
1/2 c Cream-style cottage cheese
2 tb Grated parmesan cheese 
4 ea Lasagna noodles, cooked
8 oz (1 can) pizza sauce 
1 tb Water or dry red wine
1/4 c Shredded mozzarella cheese

Crumble the Italian Sausage into a 1-quart casserole. Stir in the onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg, cream-style cottage cheese, and grated Parmesan cheese. Spread each lasagna noodle with some of the meat-cheese mixture. Roll up each noodle jelly-roll style, starting with the short edge. Place seam side down in a small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop lasagna rolls in the baking dish. Micro-cook, covered, on 100% power for 4 to 5 minutes or till the lasagna rolls are heated through. Sprinkle shredded mozzarella cheese atop the lasagna rolls. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted.
BROCCOLI-PASTA TOSS

2 c Broccoli flowerets 
4 oz Fettuccine, broken up
1 tb Oil, cooking 
3 tb Parmesan cheese, grated
1 tsp Sesame seed, toasted 
1/8 tsp Garlic powder

In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6-8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. 

Servings: 4
BETTER HOMES AND GARDENS
Fettuccine with Peas and Ham
Servings: 4

5 tb Unsalted butter 
1 c Parmesan cheese
6 ea Green onions 
1 lb Fettuccine cooked
8 oz Mushrooms sliced 
1 x Salt and pepper
1 1/4 c Whipping cream 
1 ea 10 oz pkg frozen tiny peas
4 oz Boiled ham chopped

Melt butter in heavy large skillet over medium head. Add shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Add cream and boil two minutes. Stir in peas and cook about 30 seconds. Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta. Season to taste. Serve immediately.
YANKEE DOODLES' MACARONI WITH GOAT CHEESE

2 qt Milk
Salt, to taste
1/8 tsp Cayenne pepper
1/8 tsp White pepper
1 lb Small elbow macaroni
1/4 c Butter (1/2 cube)
1/2 c All-purpose flour
6 oz Shredded Monterey jack cheese (1 1/2 cups)
3 1/2 oz Goat cheese, cut up
3 tb Olive oil
2 c Day-old bread, torn into small pieces
1 tsp Chopped garlic (1 clove)
3 tb Grated Parmesan cheese

Combine milk, salt to taste, cayenne and white pepper in saucepan. Cook gently over medium heat until milk comes to simmer. Remove from heat. Cook macaroni in boiling, salted water until al dente. Drain and aside. Melt butter over medium heat and whisk in flour, stirring frequently, 1 to 2 minutes. Remove from heat and cool slightly.

Whisk in milk mixture until well-blended. Simmer 4 to 5 minutes. Over low heat, whisk jack cheese and goat cheese into mixture until cheese barely melts. Combine cooked macaroni with sauce, mix well. Adjust seasonings to taste, then transfer to 2-quart casserole. Bake at 350 degrees for 15 minutes.

Heat olive oil in skillet over medium heat. Add bread crumbs cook, stirring frequently, until crisp, about 5 minutes. Add chopped garlic at last minute. Cool mixture, then crumble coarsely by hand or in food processor. Toss with Parmesan cheese.

Sprinkle partially cooked macaroni with garlic bread crumbs bake 10 to 15 minutes longer.

Note: For more goat cheese taste, add 1 1/2 to 3 more ounces. In the restaurant, the cooked macaroni and cheese is not baked but ladled into individual heat-proof serving dishes, sprinkled with the crumb mixture and browned under a broiler.

Makes 6 to 8 servings
From the Oregonian's FOODday, 1/26/93.
BAKED SPAGHETTI CASSEROLE

3 oz Potato
3 oz Spaghetti, cooked
3 oz Tomato; chopped medium fine
1 1/2 oz Scallions; chopped med fine
1 1/2 oz Sesame seeds
1 1/2 tb Sesame oil
1/4 tsp Thyme
1/4 tsp Garlic; minced
1/2 tsp Salt

Preheat oven to 400 degrees. Lightly grease 4 x 8 baking pan with sesame oil. Bake potato for 40 minutes. When cooled, cut into 1/2-inch cubes. Combine all ingredients together. Lower heat to 375 degrees. Transfer to a baking pan and bake for 15 minutes.

Serves 2.
From the files of DEEANNE
Baked Ziti With Three Cheeses

1 pkg (16oz) ziti
1 container (15) oz ricotta cheese
1 8 oz pkg Mozzarella cheese shredded
1 egg lightly beaten
1/4 cup chopped parsley
1 clove garlic minced
1/4 tsp ground black pepper
pinch of nutmeg
1/4 cup grated Parmesan cheese

Cook pasta following package directions , drain Preheat oven to 350F grease 2 quart casserole. In large bowl blend ricotta 1 cup of the mozzarella, egg, parsley, garlic, pepper, and nutmeg; stir in ziti spoon into casserole and sprinkle with remaining cheeses bake until top is golden about 30 minutes serves 8
CAJUN CANNELLONI

1 lb Ricotta cheese
1/2 c Parmesan cheese; grated
2/3 c Romano cheese; grated
1/2 lb Mozzarella cheese; shred
1/4 lb Crawfish tails; cut small pieces
1/4 lb Crab meat
1 lg Link boudin (or smoked) sausage; chop small pieces
1 lb Link Italian sausage; cut small pieces
28 Cannelloni shells
4 Eggs
2 Jalapeno peppers; chopped
1 tsp Tabasco
SAUCE
1/2 c Red wine
3 c Tomato sauce
2 sm Cans tomato paste
1/2 c Butter
4 tb Olive oil
1/4 c Onion; diced
1/4 c Shallots; slice thin
1 tsp Fresh ground white pepper
1/8 c Garlic; chopped
1/4 c Mushrooms; chopped
TOPPING
1/4 c Parmesan cheese; grated
1/4 lb Mozzarella cheese; shred

Begin 2 hours ahead. 

Prepare sauce: Melt butter, mix with olive oil. Add peppercorns, onion, garlic. Saute several minutes. Add mushrooms; saute several minutes more. Add tomato sauce and paste. Simmer 1 hour or more. Cook sausages well in pan; add jalapenos and Tabasco. Add crawfish and saute 5 minutes more. Add crab; saute a few more minutes. Blend Romano, Parmesan and mozzarella in mixing bowl with ricotta. Add sausage, crab, crawfish mixture. Add eggs; mix thoroughly.. Cook cannelloni in rapidly boiling water 7 to 10 minutes or until shells are cooked but firm. Remove shells from water and stuff with mixture when cool to the touch. Arrange shells in large greased baking pan. Cover with sauce. Slice remaining mozzarella and arrange on top. Top with grated Parmesan. Bake 40 minutes at 350~. Put under broiler for last 5 minutes to brown cheese topping. 

Yield: 10 servings
Source: Times-Picayune
CHICKEN & SPAGHETTI, III

1 ea Large hen
1 c Celery, diced
Garlic as desired
1 lg Onion, chopped
1 lb Grated cheese
2 can Whole tomatoes, #2 can.
2 ea Med. bell peppers, chopped
1 lg Can mushrooms, diced
1 pkg Spaghetti

Cook hen in water until tender. Remove and debone. Skim fat from broth to use in sauce. Combine fat, tomatoes, celery, bell pepper, onion, mushrooms and garlic. Simmer about. 3 hrs., adding broth as needed. Cook spaghetti in remaining broth, adding a little water if necessary. Add a couple of bouillon cubes to boost flavor, if desired. Drain. In 3 to 5 qt. casserole dish layer spaghetti, chicken, sauce and cheese. Put last layer of cheese on just before serving.

Yield: 6 to 8 generous servings.
CHICKEN STIR-FRY WITH SPAGHETTI

1 1/2 lb Chicken thighs (6 to 8) **
2 Egg whites
5 tb Cornstarch, divided
3 tb Minced fresh garlic
1/4 lb Thin spaghetti
1 c Water
1/2 c Rice vinegar
3 tb Reduced sodium soy sauce
1 tsp Red pepper flakes
2 tb Peanut oil
1/2 lb Fresh mushrooms, thinly sliced (2 cups)
1 c Diagonally sliced green onions

** Chicken breasts can be substituted for thighs,

Remove chicken meat from bones in large pieces. Shred meat into 1- inch long pieces. You should have 2 cups.

In a large kettle or saucepot, start cooking pasta in boiling water following package directions for al dente stage.

While pasta is cooking, whisk together egg whites with 3 tablespoons of the cornstarch and the garlic in medium bowl. Add the chicken shreds; toss to coat. Let stand for 5 minutes.

In another bowl, smooth the remaining 2 tablespoons cornstarch with part of the water. Stir in remaining water, vinegar, soy sauce, and red pepper flakes; set aside.

Coat a large wok or heavy skillet with the oil. Heat over medium- high heat until the oil begins to sizzle. Lift chicken pieces from egg white mixture, letting excess drip back into bowl. Stir-fry until golden brown, about 5 minutes. Lift out with slotted spoon to paper towels. Wipe out wok or skillet.

Place wok over medium heat. Whisk the reserved cornstarch/soy mixture again and pour into wok. Bring mixture just to a boil. Add mushrooms and onions. Cook, stirring constantly, until sauce thickens, about 3 minutes.

Add the cooked chicken pieces and heat, stirring constantly, until chicken and vegetables are glistening and mixture is hot.

Drain pasta and place on a large serving platter. Top with the chicken/vegetable mixture.

Yield: 4 servings
1001 HOME IDEAS MAGAZINE; April 1990
COLD PEANUT NOODLES

1 lb Spaghetti, whole wheat
2 tb Sesame oil
2 Garlic cloves; crushed
1 tb Ginger root; minced
3 tb Peanut butter
2 tb Soy sauce
2 tb Rice vinegar
1 tb Lemon juice
5 Scallions; chopped
1 c Radishes;sliced
1 Cucumber; sliced

Cook spaghetti in boiling water according to package directions. Drain. Whisk together sesame oil, garlic, ginger root, peanut butter, soy sauce, vinegar, and lemon juice. Mix dressing with hot cooked pasta. Add scallions, radishes and cucumber and mix together gently. Chill in the refrigerator for several hours, covered, before serving.

Yield: 6 servings
Source; Vegetarian Journal, Sept-Oct 1993
Sicilian Pasta

2 chicken breast
1 lb. Kielbasa sausage
1 ea. red and green bell pepper
16 oz. penne noodles
1 large sweet onion

Cut chicken in strips, sausage in 1/2 inch round slices peppers and onions in  1  in. chunks. Place a cast iron skillet or griddle on a hot charcoal or gas  grill  for 15 minutes. Cook chicken and sausage together on the griddle, turning  often, until done. , remove the meat and set aside. KEEP WARM 

Add vegetables  to the griddle and cook until tender and slightly browned. Add the meat and  the vegetables; pour over noodles and add sauce.. Sauce as follows:
16 oz. tomato sauce
1/2 tsp. crushed garlic
1/8 tsp. each basil, oregano
1/4 cup grated parmesan cheese
salt and pepper to taste

mix all ingredients and cook over med. heat 20 minutes. Pour over the dish and  sprinkle with shredded parmesan.. A hearty red wine and a loaf of baguette and  life is good!!
Pasta Supreme
Ben/Tn

6 oz. Fettucini Noodles
2 heads Fresh Broccoli
1/2 Cup White Sweet Onion
4 Tbsp. Unsalted Butter
1 Cup Sliced Mushrooms
1/4 Cup White Wine
2 10 oz. Can Cream of Chicken Soup
1 Tbsp. per serving Parmesan Cheese

Put the butter in a small sauce pan and melt over low heat. Add the mushrooms and onions to the butter and saute'. Add the wine and soup and simmer on low heat for 20 minutes. While the sauce is simmering, place the broccoli in a steamer basket and steam about 10 minutes. Prepare the noodles. Salt and pepper to taste, but remember the wine adds a little salty flavor of it's own. Place the broccoli on the noodles, cover with sauce and sprinkle with shredded parmesan cheese.

Suggestion : A spinach and feta cheese salad with a few green olives and tomato wedges go very well and add just the right color. Also, a nice bottle of chardonnay is my wine selection.
Cavitini
Super Easy & Quick Lasagna Replacement
PAM/ AZ  

1# ground round
1 med. onion
1 can mushrooms
1 pkg. pepperoni
1 jar spaghetti sauce
2-8oz. pkg. shredded mozzarella cheese
mixed assortment of noodles

Brown meat, and onion in skillet. Drain & add mushrooms, pepperoni, & spaghetti sauce. Layer in pan, noodles, meat sauce, & cheese, like lasagna. Bake at 350* for 1 hour. Serve with salad & garlic bread. Yum!!!
Lasagna (Italy)
Margaret, MA 

1/2 lb. lean ground beef
2 Tbs. olive oil
3 cups canned tomato sauce
1 lb. lasagna noodles, cooked according to package directions and drained
1 lb. ricotta cheese
1 lb. mozzarella cheese
1 cup grated Parmesan cheese

Brown beef in olive oil, breaking up with a fork. Remove with a slotted spoon and add to tomato sauce.

Cover bottom of baking dish with a little tomato sauce and line with a layer of lasagna noodles. Dot with spoonfuls of ricotta, slivers of mozzarella and a little Parmesan cheese. Cover with sauce and repeat layering until all ingredients are used up.

Bake at 325 degrees about 45 minutes or until bubbly and lightly browned on top.

From: Memorex Library, International Recipes
Viennese Noodle Pudding (Austria)
Margaret, MA 

8 oz. wide noodles
5 cups milk
3 eggs, separated
salt and pepper
4 Tbs. butter

Break noodles into small pieces and cook in milk until well done. Let them cool but do not drain.

Grease an 8 to 9 inch frying pan with 2 tsps. butter. Cream remaining butter and add egg yolks, one by one, mixing well. Add noodles and milk. Beat egg whites until stiff but not dry and fold into noodles. Taste for seasoning.

Spread mixture into pan and bake 40 to 50 minutes or until light brown. Let cool slightly. Loosen rim and turn out onto platter. Cut into wedges and serve.

From: Memorex Library, International Recipes
Spaghetti Carbonara (Italy)
Margaret, MA

4 Tbs. softened butter
1/2 lb. bacon
2 eggs, beaten
1 cup Parmesan cheese
salt and pepper
1 lb. spaghetti
1/2 cup heavy cream
1/2 tsp. dried red pepper flakes

Fry bacon until crisp. Remove and crumble bacon. Pour off all but 2 to 3 Tbs. bacon fat. Add cream and red pepper and bring to a simmer. Keep warm until spaghetti is done.

Cook spaghetti in boiling water until done. Drain well. Toss the spaghetti with the butter and 1/2 cup Parmesan cheese. Then add cream mixture and beaten eggs, mixing everything together thoroughly. Season to taste and serve with additional Parmesan cheese. Serve immediately.

From: Memorex Library, International Recipes
Chicken Tetrazzini (Italy)
Margaret, MA 

2 lbs. boneless chicken breasts
2 cups chicken stock
5 Tbs. butter
1/4 cup flour
dash Tabasco sauce
1/2 lb. mushrooms, sliced
1 Tbs. dry sherry
3 Tbs. heavy cream
1-eight ounce package spaghetti
2 Tbs. grated Parmesan
1 tsp. butter
toasted almonds

Poach chicken breasts in chicken stock until done, about 15 to 20
minutes. Remove from pan, let cool and cut into bite-sized pieces.

Melt 4 Tbs. butter in pot, add flour and stir with a whisk until blended.
Add 2 cups of the chicken broth, bring to a boil, stirring until thickened
and smooth. Add a dash of Tabasco.

Saute mushrooms in 1 Tbs. butter until lightly browned.

Add sherry, cream, mushrooms and chicken to the sauce.

Cook spaghetti according to directions on package and drain. Layer spaghetti and chicken mixture in a buttered casserole. Sprinkle with grated Parmesan and dot with butter. Brown quickly in a preheated broiler and top with toasted almonds.

From: Memorex Library, International Recipes
Fettuccine Alfredo (Italy)
Margaret, MA 

1/2 lb. fettuccine noodles
1/4 lb. butter, melted
1 cup heavy cream, warmed
3/4 cup Parmesan cheese
salt and pepper

Cook and drain noodles. Quickly add all other ingredients in a large bowl and serve immediately.

From: Memorex Library, International Recipes
Pasta e Fagioli (Italy)
Margaret, MA 

1 lb. dried white beans
2 qts. water
1 beef bone
1/4 cup olive oil
2 cloves garlic, peeled
1 tsp. basil
2 tsps. salt
1/2 tsp. pepper
1 cup beef broth
3 tomatoes, peeled and chopped
1 lb. medium macaroni
2 Tbs. minced parsley
Parmesan cheese

Cover beans with water and allow to soak overnight, or bring to a boil, simmer for 2 minutes and soak for two hours before proceeding.

Add beef bone to beans, bring to a boil and simmer for two hours.

Heat oil in small pan and saute garlic in it. Add all seasonings, broth and tomatoes and bring to a boil. Pour into cooked beans.

Cook macaroni according to package directions. Drain and add macaroni to the beans and cook 5 to 10 minutes longer. Sprinkle with parsley and Parmesan cheese.

From: Memorex Library, International Recipes
Pastitsio (Greece)
Margaret, MA

2 lbs. macaroni
10 Tbs. butter
2 cups chopped onion
3 lbs. ground round
2 cups tomato puree
salt and pepper
1/2 tsp. cinnamon
1/2 tsp. oregano
1/4 tsp. nutmeg
6 Tbs. flour
6 cups milk
1-1/2 cups cream
5 egg yolks, lightly beaten
1-1/2 cups Parmesan

Cook macaroni in boiling water until tender, but firm. Drain and run under cold water. Set aside.

Heat 4 Tbs. butter and add onion. Cook about 5 minutes. Add meat and brown well. Add tomato puree and all seasonings. Cook 10 minutes.

Melt remaining butter in saucepan and stir in flour. Add milk and cook, stirring, until thickened and smooth. Combine cream and egg yolks. Stir into sauce and heat, but do not boil.

Using a large buttered baking dish, make a layer of macaroni, a layer of meat, macaroni, and meat. Pour cream sauce over all and sprinkle with cheese.

.Bake at 375 degrees 45 minutes.

From: Memorex Library, International Recipes
FOUR CHEESE, PASTA AND BEEF CASSEROLE
sara, ga 

6 oz. penne or other tube pasta
3/4 lb. ground beef
1 (14 1/2 oz.) can Del Monte chunky
pasta style stewed tomatoes
1 c. sliced green onions
1 (3 oz.) pkg. cream cheese
1/2 c. shredded Swiss cheese
1/2 c. grated Parmesan cheese
1/2 c. shredded sharp cheddar cheese

Cook pasta as package directs; drain. In skillet, brown meat. Salt and pepper to taste; drain. Add tomatoes. Cook, uncovered, until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese. 4-6 servings. Prep and cook time: 30 minutes.
MOM'S PASTA FAZOOL CASSEROLE
sara, ga 

1 lb. Italian sausage, casing removed
1 lb. ground beef
1 lg. onion, chopped
4 garlic cloves, minced
1 1/2 tsp. Italian seasoning
1 (28 oz.) can Italian plum tomatoes, drained & chopped
2 tbsp. tomato paste
1/4 tsp. crushed red pepper flakes
1 (15 oz.) can kidney beans, drained & rinsed
1 lb. tube pasta (ie: penne, or mostaccioli), cooked accordingly
1/2 c. Parmesan cheese, grated
1/4 c. Italian parsley, chopped
14 oz. Fontina cheese

In heavy large saucepan, over medium-high heat, cook sausage and beef until brown. Crumble with fork. Drain excess fat. Add tomatoes, paste and red pepper; simmer. Add kidney beans, season with salt and pepper, heat through. Add cooked pasta, Parmesan and parsley. Combine and transfer to 13 x 9 inch baking dish. Top with cheese. Bake at 350 degrees until cheese melts.
CHICKEN PASTA PARMESAN
sara, ga

2 tbsp. vegetable oil
1 lb. boneless, skinless chicken or turkey breast
1 c. sliced mushrooms
1/4 c chopped onion
2 tbsp. dry sherry
1 can cream of chicken soup
1/2 c. thinly sliced red and green peppers
1/2 c. grated Parmesan cheese

In skillet, in hot oil, cook chicken until browned. Remove and set aside. In hot drippings, cook mushrooms and onions until tender. Add sherry and soup. Heat through, stirring often. Add chicken, cut into 2 x 1 inch pieces, and peppers. Cover; simmer 10 minutes, stirring occasionally. Stir in cheese until melted. Serve over hot cooked pasta. Makes 4 servings. Can be doubled.
PASTA AL CARBONARA
sara, ga

1 lb. bacon, fried & crumbled
2 cans cream of mushroom soup
1 jar sliced mushrooms
8 oz. jar Cheez Whiz
8 oz. cream cheese
1 tbsp. butter
1 lb. macaroni shells, cooked

Melt both cheeses over low heat or in microwave, with butter. Add undiluted soup, bacon and drained mushrooms to cheese mixture. Mix and fold in shells. Pour into covered casserole dish and bake for 30 minutes at 350 degrees. Note: For Pasta Con Broccoli, substitute one box of frozen chopped broccoli for bacon.
ASPARAGUS PASTA, ALFREDO STYLE
sara, ga  

8 oz. fettuccine or noodles
1 lb. fresh asparagus
1 tbsp. margarine or butter
1/4 c. light cream
1/2 c. grated Parmesan cheese
Cubed chicken or turkey may be added

In large saucepan, cook fettuccine or noodles according to package directions. Drain. Wash asparagus. Scrape off scales. Bias slice spears into 1 inch pieces. Cook asparagus in small amount of boiling water for 3-5 minutes. Drain. Return pasta to large saucepan. Add margarine. Toss gently until margarine is melted and coats pasta. Add cream, toss. Add Parmesan, dash of pepper and asparagus. Toss lightly. Serve. 4-6 servings.