Recipe: Main Dish Pasta Recipes Part 4 (13)

8-10-99 Main Dish Pasta Recipes Part 4 (13)

SPICY SHRIMP ALFREDO

Cook fettucini noodles according to package directions. Cook 1/4 lb. small shrimp in a saucepan for 5 minutes with 1/2 stick margarine, 4 dashes of garlic powder, 1 T red hot sauce, 7 dashes of black pepper. Take shrimp out and add 1/3 cup parmesan cheese, 1/2 cup whipping cream and simmer until thick. Mix with noodles and shrimp.

You can vary the amount of hot sauce and pepper you use to your taste.
The amount above is for not very spicy sauce. Also, you can substitute cayenne pepper for the hot sauce.

Verla:
Here are two of my favorite sauces!

Bolognese Sauce # 2
Posted by: Verla on Friday October 9th 1998 09:02:45 AM

Bolognese Sauce From Northend Cookbook-Boston

1/4 c. olive oil
1 # ground meat (preferably 1/2 beef and 1/2 pork)
3 garlic cloves, chopped
1 small onion, chopped
1 T. each of dried basil , mint, and red pepper flakes
1 small can of tomato paste
1 c. dry white wine
1 28 oz can of peeled and ground tomatoes-no puree added. Pastene is a good brand.
salt and pepper to taste
1/2 c. heavy cream or half & half

Make the sauce the same way as the above sauce!
Serve over manicotti, lasagna, ravioli, or fettuccine.
I always make a double batch of this too!

QUICK MEAT SAUCE

Can be made in 1/2 hour! Freezes well also!

1/4 c. olive oil
1 # ground meat ( 1/2 pork 1/2 beef)
1 small onion, chopped
1 garlic clove, chopped
pinch of dried basil, red pepper flakes, and mint
salt and pepper to taste
1 28 0z can of peeled and crushed tomatoes

Heat the oil in a large skillet. Add the meat and brown, then add the onion, garlic, and seasonings. Brown until meat is a little crisp on the bottom of the pan. Add the can of tomatoes and mix until the sauce starts bubbling. At this point lower the heat and add additional salt and pepper to taste. Sprinkle in an additional pinch of basil, pepper flakes, and mint. Let the sauce simmer, uncovered, on low heat for about 20 minutes. Stir often! Serve over a pound of cooked pasta, or use as a topping for eggplant, lasagna, manicotti, or stuffed peppers!

HINT! Never wash your spaghetti or pasta with cold water after cooking!! Always prepare your sauce. Cook spaghetti when the sauce is finished, drain well and serve. Your sauce will not stick to the pasta if you wash it! Learned this at a pasta class !
Enjoy!Penne with Broccoli and Ricotta
Recipe By : Contra Costa Times

12 ounces pasta
2 tablespoons olive oil
5 whole green onion -- thinly sliced
1 pound broccoli flowerets -- cut into bite sized
1/4 cup water
1 1/2 cups part
coarsely ground pepper
parmesan cheese -- grated

Cook pasta until al dente, meanwhile, heat oil in wide fry pan over medium-high heat. Add; onions and cook, stirring often, until bright green. Add 1/4 cup water to vegetable mix and bring to a boil. Reduce heat, cover and simmer until broccoli is tender crisp. Remove from heat and season to taste with pepper. Drain pasta, reserving 1/4 cup of cooking water; place pasta in large, warm bowl. Add broccoli mix and ricotta; stir well. If too dry, add cooking water. Offer with Parmesan.Baked Ziti with Vegetables
Serving Size : 6

2 tablespoons olive oil
1 medium green pepper -- diced
1 medium red pepper -- diced
2 large onions -- chopped
16 ounces canned tomatoes -- whole, undrained
8 ounces tomato sauce
1 teaspoon basil leaves -- crumbled
1/2 pound fresh spinach
1/2 cup frozen corn
8 ounces ziti pasta -- cooked per package
8 ounces ricotta cheese, part skim milk
1/4 cup grated parmesan cheese
1/4 pound mushroom -- chopped

heat 1 tbsp oil, add green and red pepper and saut until barely tender, about 5 min. Set aside and heat remaining oil and saut onion until soft. Add garlic and mushrooms, saut 2 minutes. Break up tomatoes with fork and add with liquid to skillet along with tomato sauce, basil, salt, pepper and oregano. Bring to boiling. Lower heat; simmer, uncovered, until slightly thickened, about 20 minutes. Add spinach and corn; cook, stirring, until the spinach wilts. Spray 2 1/2 quart casserole with cooking spray and combine ziti, tomato mixture, ricotta and 2/3rds of peppers in casserole. Sprinkle with parmesan and bake at 375 for 25 minutes. Garnish with remaining peppers.TORTELLINI SOUP

1 lb mild Italian sausage
2 cloves garlic, crushed
7 cups beef stock (or water)
5 beef bouillon cubes (ONLY if you use water)
1/4 cup fresh parsley, chopped
1 onion, cut in eighths
2 zucchini, sliced
2 carrots, sliced
8 oz. can tomato sauce
1 lb. can tomatoes, crushed
8 oz. can sliced mushrooms
1 pkg fresh cheese (grated parmesan or Romano)

Brown sausage in skillet, add garlic when grease has begun to bleed into
the skillet so it doesn't brown. Drain sausage and add to beef stock (or water with bouillon cubes dissolved in it). Add parsley, onion, carrots, tomato sauce, and tomatoes (squeeze them gently with your hand as you drop them into pot).

Cook for about 1/2 hour. Add zucchini and mushrooms and cook until zucchini is tender. Add tortellini and cook
until done, about 2 or 3 minutes. Spoon into bowls and garnish with
grated cheese.

Serve with garlic bread. Tortellini and meatball soup

1 small onion chopped
1 small green pepper chopped
1-1/2 # ground beef
3/4 C. seasoned bread crumbs
1 t. salt
3 T. Romano cheese (grated)
1 lg. can tomato puree
1 egg
1 package. chopped broccoli
3 beef bouillon cubes
1 package. cheese tortellini ( 1#)
1/4 C. flour
2/3 C. water

In 2 T. hot oil cook onion and pepper till tender.
in Large bowl mix, bread crumbs, cheese, egg and salt..
Shape into tiny meatballs and brown in the hot kettle.
( I use one pan to do it all)
Add 8 C. water to kettle
add puree, onion, pepper, meatballs, and bouillon cubes..
Over high heat..heat to boiling..
reduce heat to medium.
Add broccoli and tortellini and cook until they are tender.
Shake in covered jar, flour and 2/3 C. water..
gradually add into simmering liquid.
This is a quick and hearty soup..great with crusty bread and salad.
It tastes good with Turkey meatballs too.
and...if you must, Italian sausage..
* Exported from MasterCook *

Becky,LA:
GRISANTI'S MANICOTTI
Recipe By : BECKY

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 salt
1/2 teaspoon oregano
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
1 cup cheese sauce -- Romano or Jarlsberg

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

Saut first six ingredients. 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.CREAMY FETTUCINI ALFREDO

1 8-ounce pkg. cream cheese, cubed
3/4 cup grated Parmesan cheese
1/2 cup butter
1/2 cup milk
8 oz. fettucini, cooked and drained

In large saucepan, combine cream cheese, Parmesan cheese, butter, and milk; stir over low heat until smooth. Add fettucini; toss lightly. Serves: 4.

Becky,LA:
CHICKEN TETRAZZINI
Recipe By : BECKY
Serving Size : 10
1 chicken -- boiled and chopped
chicken broth -- reserve for boiling

1 cup onion -- chopped
3/4 cup celery -- chopped
4 oz spaghetti

1/2 cup butter
1/2 cup flour
2 cups milk

1/4 pound American cheese -- grated
1/4 pound sharp cheddar cheese -- grated
1/4 pound Parmesan cheese -- grated
1 can mushroom soup
salt and pepper
1 jar pimiento -- chopped
1 cup buttered bread crumbs

Boil: chicken** ( add celery, onion, parsley carrot, salt, pepper for
flavor)
** strain broth-reserve for boiling spaghetti

Saut onion & celery.

Cook 4 oz. Spaghetti in broth, drain.

Make white sauce -- melt butter, stir in flour, add milk and simmer until it begins to thicken
Add to white sauce--cheeses and soup. Stir until blended

Fold in saut ed onion-celery, chopped pimento, chicken cubes, and spaghetti.
Pour into buttered casserole dish top with bread crumbs

Bake uncovered 375 for 45 minutes.

Note: sometimes I add halved artichoke hearts Pasta With Tomatoes & Balsamic Vinegar
Serving Size : 4

5 Cups Coarsely Chopped Tomatoes With Juice
1/3 C Olive Oil
1 Tsp Balsamic Vinegar
1 Tbsp Salt
1 Tsp Fresh Black Pepper
2 Cloves Minced Garlic
3/4 Lb Spaghetti Or Linguine Or Other
1 C Packed Fresh Basil -- Chopped
1/2 C Parmesan Cheese

In the serving bowl, combine tomatoes and their juice, oil, vinegar, salt and pepper. Set aside. Cook and drain pasta as directed. Place in serving bowl. Toss to coat. Add basil and stir again. Top with parmesan cheese.PASTA PRIMAVERA

1 medium onion, finely chopped
1 large clove garlic, minced
2 T. butter
3/4 pound asparagus, cut into 1 1/2-inch; pieces
1/2 pound mushrooms, sliced
1 medium zucchini, sliced
1 carrot sliced
1 cup half-and-half
1/2 cup chicken broth
1 T. flour
2 tsps. dried basil
1 pound fettucine, uncooked
3/4 cup shredded Parmesan cheese

In large skillet, cook onion and garlic in butter over medium heat until onion is tender. Add asparagus, mushrooms, zucchini, and carrot; cook, stirring constantly, 2 minutes. Increase heat to high. Combine half-and-half, broth, flour, and basil; add to skillet. Allow mixture to boil, stirring occasionally, until thickened. Cook fettucine according to package directions; drain. In serving bowl, combine cooked fettucine with sauce and Parmesan cheese. Serves: 8.

Becky,LA:
MICROWAVE LASAGNA
Recipe By : BECKY

1 pound lean ground beef
1 32oz jar Ragu spaghetti sauce
1/4 cup water
1 12oz carton cottage cheese
2 eggs
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
9 lasagna noodles
2 cups Mozzarella cheese -- grated
1/2 cup Parmesan cheese

In 2 1/2-3 quart dish, put ground beef.
Microwave on High 7 minutes.
Drain off fat.
Add Ragu sauce and water to ground beef.
Microwave on High 5 minutes.
In small bowl, mix cottage cheese, eggs, pepper and salt.
In 7x11 inch oblong casserole, layer 1-1/2 cups tomato sauce,
3 lasagna noodles, 1/3 egg mixture, 3/4 cup Mozzarella cheese.
Repeat two more times. (Reserve a little tomato sauce to top last layer of noodles)
Top with Parmesan cheese. Cover with double layer of plastic wrap.
Micro on High 8 minutes, then on 50% power 30 minutes or until noodles are tender.
Let stand 10-15 minutes.PASTA AND BROCCOLI

1 bunch broccoli, steamed
1 clove garlic, minced
2 T. olive oil
3/4 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1/4 cup butter
1/4 cup chicken broth
3 T. white wine
1 pkg. uncooked ziti macaroni

Chop broccoli; set aside. Cook and stir garlic in hot oil in a large skillet over medium-high heat until lightly browned. Add broccoli; cook and stir 3-4 minutes. Add mozzarella cheese, Parmesan cheese, butter, broth, and wine; stir. Simmer until cheese melts. Pour sauce over ziti in large bowl; toss gently to coat. Makes 6-8 servings.