Recipe: Pasta Recipes - 2000-10-18 (18)

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Pasta and Noodle Recipes - 2000-10-18 (18)

Larry,.SC (08:20:50) : Pesto Genovese

30 basil leaves
1 tbsp toasted pine nuts
1/4 cup grated parmesan cheese
1/4 cup best quality extra virgin olive oil

Mash together in a pestle and mortar, or process in food processor.

Larry,.SC (08:10:27) : Pasta with Green Beans, potatoes, and pesto

One lb cooked pasta, fettucine, or your favorite noodle

1 cup pesto Genovese

2 cups thin green beans, blanched

2 cups cooked and quartered new potatoes

1/4 cup grated parmesan cheese

1/2 to one cup chicken broth

Heat broth in pan, swirl in pesto. Do not let it boil. It will break.

Toss in the vegetables and pasta. Finish with the parmesan cheese.

This one is yummy.

Laura.Anne,.KS (07:58:14) :

Alfredo sauce 2:
2 cloves garlic minced
1/2 C Butter
2 Pints Heavy Whipping Cream
2-3 TBS Corn Starch
Salt to taste

Saute garlic in butter until golden brown. Add whipping cream
and Corn Starch and heat until thickened (do not let it boil)
(always mix cornstarch with a
little of the cream-about 1/4 of a cup-before you put it in. Otherwise
it will form clumps)

Larry,.SC (07:53:37) : Macaroni Pie

1 lb cooked pasta - macaroni, penne, ziti,

2 cups milk

3 eggs

salt and pepper to taste

pinch of cayenne pepper

4 cups mixed grated and cubed cheeses - Sharp cheddar, mozzarella, Asiago, and Bleu

1/4 tsp Coleman's dry mustard.

Prepare custard in bowl
Add spices
Mix in cooked pasta and cheeses
Bake in 350 oven until set, about 45 minutes

Laura.Anne,.KS (07:37:20) :

Alfredo Sauce

1/2 stick butter

4 cloves minced garlic (I use the pre-chopped kind that comes in a jar)

1 cup heavy cream

4 T chopped parsley

2 t onion powder

to taste cayenne pepper (makes the sauce turn pink)

2 t freshly ground pepper

to taste salt

1.5 cups shredded Asiago cheese (or freshly shredded parmesan)I use a mixture of Swiss, gouda, Asiago, parmesan, and cheddar! I like variety.

cooked pasta of choice

sugar/spiceTX (05:39:30) : :

Roasted Garlic Pasta Primavera
Recipe By : Home & Garden TV -- All In Good Taste

1 tablespoon Olive oil
1 whole Roasted garlic head - (to 1 1/2)
1 cup Sliced mushrooms
1 cup Sliced tomatoes
1/2 cup Sliced black olives
1/2 cup Chopped artichoke hearts
1/2 cup Garlic Sauce -- (see recipe)
3 cups Pre-cooked pasta -- any variety
2 cups Fresh baby spinach
1/2 cup Grated white cheese
Salt and pepper -- to taste

Saute garlic in olive oil. Add mushrooms, tomatoes, olives and artichoke hearts. Add Garlic Sauce, pasta, spinach and cheese. Add more sauce, if desired, and salt and pepper to taste. Blend ingredients and serve immediately.

sugar/spiceTX (05:38:35) :

Stuffed Pasta Shells

18 jumbo size pasta shells
8 ounces (2 cups) shredded part-skim mozzarella cheese
2 ounces sliced smoked ham, cut into 1-inch strips
2 ounces turkey (97 percent fat-free) cut into 1-inch strips
3/4 cup fat-free croutons
1/2 cup chopped tomato
1/3 cup reduced fat creamy Italian or Thousand Island dressing
2 cups shredded lettuce

Cook shells according to package instructions; drain and cool.
In a medium bowl, combine cheese, ham, turkey, croutons and tomato. Dressing may be added to this mixture or drizzled on after filling.
Fill each shell with about 2 tablespoons lettuce and 3 tablespoons cheese and meat mixture.
Serve immediately or store covered in a container and refrigerate up to 8 hours before serving.
Makes 6 servings.
Prep time: 25 minutes.
Nutrition facts per serving: 270 calories; total fat, 9 g (saturated, 4.5 g); chol 30 mg; sodium, 610 mg.

sugar/spiceTX (05:37:14) :

Spaghetti Carbonara

12 slices bacon
3-4 cloves garlic, crushed
1-1/2 Tbs. butter or margarine
1-1/2 Tbs. olive oil
8 oz. thin spaghetti, cooked and drained
1/3 cup freshly grated Parmesan cheese
1/2 c. (or more) grated Mozzarella cheese
1/2 tsp. salt
1/4 tsp. pepper
2 eggs, slightly beaten
Brown bacon pieces lightly in large skillet; drain on paper towels; pour off fat from skillet. Saute garlic slowly in butter and oil, 4 to 5 minutes. Add hot spaghetti, reserved bacon, cheeses, salt, pepper, and eggs. Toss quickly to coat spaghetti evenly and thoroughly. Serves 4.

Kelly~WA (09:47:27) :

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 350 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.

Kelly~WA (09:45:26) :

Italian Lasagna with Prosciutto

8 oz. Italian Prosciutto, chopped
8 oz. Lasagna pasta noodles, cooked
16 oz. can whole peeled tomatoes, chopped
1 cup. cottage cheese, lg. curd
1 cup. grated Parmesan cheese
1 lb. Mozzarella cheese, sliced thin
1 medium onion, chopped
1 lb. lean ground beef
4 tbs. fresh basil, chopped
4 cloves
garlic,
chopped or
minced
1/4 tsp.
oregano
ground black
pepper
1/2 cup dry white
wine *(optional)
2 tbs. olive oil
fresh Basil sprigs for garnish

Cooking Lasagna

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

2.In a large saucepan or cast iron skillet over
medium-high high heat, saute the garlic, onion
and prosciutto in the olive oil for 4 minutes. Add
the lean beef, oregano, a touch of black pepper
and saute 10 minutes. Add the wine and cook
until the wine is almost evaporated. Add
tomatoes and basil, reduce heat and simmer 35
to 40 minutes or until most of the liquid has
evaporated.

3. Grease a 9" x 12" or larger, lasagna baking
pan. Arrange a first layer of lasagna noodles, a
layer of the beef and prosciutto tomato sauce,
cottage cheese, parmesan and mozzarella
cheese. Add a second alternating layer of
noodles, sauce and other ingredients. Repeat
until pan is full ending up with a top layer of the
lasagna sauce. Sprinkle with parmesan cheese
and bake in a pre-heated oven at 400 degrees
for 30 minutes. Garnish with fresh basil

*Note* If you prepare this recipe with wine be
sure to mention it before you serve it to guests.

Kelly~WA (09:44:57) :

Spinach and Mushroom Lasagna
(4 servings)

8 Lasagna strips
1 3/4 lb Spinach
1 ts Margarine
1 ts Marjoram
12 oz Ricotta cheese
Salt & pepper
6 oz Mushrooms
1 oz Margarine
1/4 pt Vegetable stock
1 ts 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. Kelly~WA (09:44:20) :

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.

Kelly~WA (09:43:42) :

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.

Kelly~WA (09:43:20) :

Chicken Lasagna

1 8-ounce package lasagna noodles
1/2 pound mushrooms, sliced
7 tablespoons butter
1 1/4 cups dry white wine
4 tablespoons flour
4 cups half and half cream
1/4 teaspoon dried tarragon
Salt and pepper, to taste
5 cups cooked chicken, shredded and boned
2 cups shredded Swiss or Gruyere cheese

Cook noodles according to package directions; drain well. Saute mushrooms in 3 tablespoons
butter for 3 minutes. Add 1 cup wine and cook until almost evaporated.

In saucepan, melt remaining butter; stir in flour. Add half and half gradually, stirring until thick. Add
mushrooms, remaining 1/4 cup wine, tarragon, salt and pepper; simmer 3 minutes.

In 9x13-inch buttered pan, layer noodles, chicken, half of the wine sauce and part of the cheese.
Repeat layers, ending with cheese. Bake at 350 degrees for 40 minutes. Yields 8 servings.

Per serving: 667 calories; 38.4 g fat (23.6 g saturated fat, 52 percent calories from fat); 178 mg
cholesterol; 374 mg sodium.

Kelly~WA (09:42:49) :
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.

Kelly~WA (09:42:28) :

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.

Kelly~WA (09:42:10) :

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 375 F for about 25 minutes until heated through, and serve.

Kelly~WA (09:41:39) :

APPLE LASAGNA
(It is a dessert!)

2 cans apple pie filling (20 oz.)
8 lasagna noodles; cooked
2 cups cheddar cheese; shredded
1 cup ricotta cheese
1 egg
1/3 cup granulated sugar
1/2 teaspoon vanilla or almond extract
1/3 cup flour
1/3 cup brown sugar; packed
1 teaspoon cinnamon
1/3 cup oatmeal
3 tablespoons butter

Pour contents of 1 can of apple pie filling into bottom
of 9 x 13 cake pan, top with 4 cooked lasagna noodles.

Then mix cheddar cheese, ricotta cheese, egg,
granulated sugar, and extract in bowl till well
mixed (looks like a dough at this point).

Spread carefully over noodle layer.

Place remaining 4 noodles over cheese mixture and
then pour contents of 2nd can of apple pie filling on
top of noodles.

Mix flour, brown sugar, cinnamon, and oats and
then cut in butter until crumbly, and sprinkle over pie
filling.

Bake at 350F for 45 min.

Let cool at least 15 minutes before serving.