What is the best baked pasta recipe you can share?

Would you share it here?What is the best baked pasta recipe you can share?
I love a great Italian sausage baked penne, I could eat it twice a week


1 package (12 ounce size) dry penne pasta


1 pound mild Italian sausage


1 cup chopped onion


1/2 cup white wine


2 teaspoons olive oil


1 can (15 ounce size) tomato sauce


1 can (14.5 ounce size) diced tomatoes with garlic


1 can (6 ounce size) tomato paste


2 cups shredded mozzarella cheese





Preheat oven to 350 degrees F (175 degrees C).





Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.





Place sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan.





Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.





Bake in preheated oven for 20 minutes, or until cheese is melted.What is the best baked pasta recipe you can share?
Spaghetti Lasagna


8 oz of spaghetti


2 Tbsp butter


1 C Parmesan cheese, split


24 oz of cottage cheese


1 lb of Italian sausage


28 oz jar of chunky garden style spaghetti sauce


8 oz of mozzarella cheese, shredded


Cook spaghetti, drain, and mix in butter. Place spaghetti in a buttered 9X13 pan. Chop up sausage and brown in a skillet. Drain fat, and then mix in chunky spaghetti sauce. Take ½ C of the Parmesan cheese and sprinkle on top of noodles, followed by the 24 oz of cottage cheese, then another ¼ C of Parmesan cheese. Then layer the spaghetti sauce on top of that, followed by the shredded mozzarella cheese and the last ¼ C of Parmesan cheese. Cover with foil and bake at 400 degrees F for 30 minutes, then remove foil and bake an additional 15 minutes. Let cool for 10+ minutes before serving





Baked Pasta Dish


● 2-3 springs of fresh rosemary (chopped)


● roughly ground fresh pepper (more is better than less)


● 1 can of Italian stewed tomatoes, mushed up (19 fl oz / 540 ml)


● 1 can of tomato sauce (no exact measurement, whatever feels right)


● 1 red pepper (chopped)


● 1 red onion (chopped)


● Old Cheddar cheese (enough to cover pasta when grated)


● 1 handful of black olives (chopped or unchopped)


● left-over baked ham (chopped, more is better than less)


● enough cooked pasta to fill at least half a small roast pan (rotini pasta, whatever you have)


● throw everything except the pasta and cheese in the roast pan and mix it up


● dump in the pasta and mix it up again


● sprinkle with grated Old Cheddar cheese and more freshly ground pepper


● bake at 300 degrees F, covered, for about 60 minutes


● remove the cover and bake for another 15 minutes (so the cheese gets slightly crusty)





Dig in.





BACK EAST BAKED ZITI


1-16 oz box of ziti, bow ties or rigatoni


1 lb ground beef


1 to 1 1/2 lb sharp cheddar cheese, grated


2 large (#303) cans crushed tomatoes


1 1/4 cups grated Parmesan cheese


1 teaspoon Italian seasoning


1/4 teaspoon each salt and pepper


pinch of red pepper flakes (optional)





In a large pot, boil the pasta in 1 gallon of salted water until still slightly firm (al-dente). Pasta will cook a little more while baking
THE VERY BEST Lasagna





Ingredients


1 pound Italian sausage - I like a combination of sweet and hot


1 pound ground beef


1 cup chopped onion (1 large)


2 cloves garlic, minced


1 14.5-ounce can diced tomatoes, undrained


1 8-ounce can tomato sauce


1 tablespoon dried Italian seasoning, crushed


1 teaspoon fennel seeds, crushed (optional)


1/4 teaspoon black pepper


6 dried lasagna noodles


1 egg, beaten


1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained


1/4 cup grated Parmesan cheese


6 ounces shredded mozzarella cheese


Grated Parmesan cheese (optional)





Directions


1. For sauce, in a large saucepan cook sausage - remove sausage from pan and drain on paper towels; cut into chunks or slices. Cook the ground beef, onion, and garlic until meat is brown. Drain. Combine sausage with ground beef mixture.





2. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.





3. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well; set aside.





4. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese. Set aside.





5. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit. Spread with half of the filling. Top with half of the remaining meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese over top.





6. Place baking dish on a baking sheet. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving
I personally prefer lasagna, but recognize that it's kind of involved. Here's my second favorite: Spaghetti Pie





http://www.cooks.com/rec/view/0,1626,145…
bacon onion mushrooms bell peppers cheese sauce and pasta bit of seasoning and garlic bread

rosacea cream

Chardonnay shrimp pasta recipe?

anyone have a special recipe as to how to make it!! thnks aheadChardonnay shrimp pasta recipe?
Here are two very wonderful recipes





Shrimp Scampi


Preparation time: 30-35 minutes but if you purchase your shrimp already peeled and de-veined the prep time should be reduced to about 15 minutes. Serves 6-8





Ingredients:


2 pounds medium-size fresh shrimp (either 16-20 count or smaller ones), peeled and de-veined or unpeeled and un-deveined


1/4 cup chopped green onions


1/4 cup chopped fresh parsley


4 cloves garlic, crushed


3/4 cup butter, melted


1/4 cup chardonnay wine


2 tablespoons lemon juice


3/4 teaspoon salt


1/4 teaspoon freshly ground pepper


Parmesan cheese, freshly grated





Instructions:


Peel and de-vein shrimp unless you purchased P %26amp; D shrimp. You may choose to butterfly the shrimp as well (see note below)


Saut茅 green onions, parsley, and garlic in butter until onions are tender


Reset heat to low and add shrimp. The shrimp should be added in a single layer on the pan (cook two batches if necessary or use two pans).


Continue cooking, stirring frequently for 4 to 5 minutes


Remove shrimp with a slotted spoon to a serving dish and keep warm


Add remaining ingredients to butter mixture and simmer for 2 minutes


Pour butter mixture over shrimp





Serve this shrimp recipe over linguine or Angle Hair pasta. If you wish to do likewise, cook about 1 pound of the pasta of your choice. She then adds freshly grated Parmesan cheese on top.





These shrimp are also excellent when served over rice.





_______





Saut茅ed Shrimp Recipe


Preparation time: 20 minutes. 4 servings.





Ingredients:


24 large (size 21-25 count) peeled and deveined shrimp (buy them already peeled and de-veined)


4-6 ounces clarified butter (see instructions)


4-6 ounces heavy cream


2 tablespoons minced garlic


4-6 ounces white wine (chardonnay or your choice)


Salt and fresh ground pepper


1 tomato, peeled, seeded and chopped (optional)


1/2 cup flour





Instructions:





To clarify butter:


Melt butter over very low heat


Skim off what comes to the surface


Slowly pour off the oil part into another container


Discard the solids





Cook prawns 8-12 at a time or in two skillets following this method for each ';batch:';





Heat a large skillet over medium heat.


Add about 2 tablespoons of clarified butter and heat until hot but don't burn please


Flour prawns shaking off excess and add to skillet with hot clarified butter and saute 1 minute, turn over and cook 1 minute more


Remove first batch of prawns from pan


Add more clarified butter to pan and then the remaining floured prawns and cook this batch as the first


Remove this batch of prawns from the pan


Add garlic and saute 30 seconds; saut茅 until garlic turns white (DO NOT BURN)


Deglaze with white wine (pour wine around the edges of the skillet)and cook to reduce volume by half


Add heavy cream by pouring around the edges of the skillet and cook to reduce and thicken the sauce


Add prawns, salt and pepper, and sprinkle with tomato pieces (optional), cooking briefly to heat through





Arrange in individual dishes and garnish with fresh chopped parsley.Chardonnay shrimp pasta recipe?
Hi! I recentlu read a fresh blog on pasta recipe...It goes this way...





At Pranzo or lunch today, my special someone and I prepared our traditional pasta with thick tomato sauce. This is the original recipe of mamma who has stayed with her restaurant in the city for at least six years when she was still young. Everytime mamma prepares this sauce, I can smell the delicious taste of the upcoming lunch. And yes, Italians are fund of these thick tomato sauces and you will have a look how it is done. I'm gonna share with you my lunch preparation for today.





Step One: Prepare the beef cuts. I prefer the one with bones but with thick meat around. It is around 2 inches by 3 inches in dimension. Please don't tell it's a bit big because it would shrink later.





Step Two: Saute the thawed beef cuts into oil (we use olive here) and sliced onion. To add more taste, you may add a vinegar to make it more sour. We uses Aceto Balsamico but this is optional. Let the outer side (exposed portion) of the meat go brown by flipping the cuts from time to time while sauteing.





Step Three : When all the beef go brown, add the tomato sauce diluted in water. (The photo shows the vinegar brand and the tomatoe sauce we used. The bottle of sauce can be used twice or thrice depending on the amount of sauce to be made).......





.... and so on.. Also on the site, there is a thorough photography for the procedures and all. Try to see, you will never regret.





http://ilovephilippinestoo.blogspot.com/2008/01/saucy-pasta-day.html





Scroll down for the step-by-step procedure.
Here is one I often use, I wouldn't call it special but it is very basic and good:





-Cook the pasta separately


-When pasta is almost finished, start to saute the shrimp (use what you like, either olive oil or a little butter)


-Add some fresh garlic


-Add some white wine, or chardonnay, and saute for a minute or two


-Mix the shrimp and pasta together in a large bowl with olive oil


-Add some fresh parsley and maybe some lemon





**For a bit of something extra maybe try adding sundried tomatoes or another vegetable. I like broccoli too.





Sprinkle with a bit of shredded or parmesan cheese for some texture. Enjoy!
Creamy Chardonnay Shrimp Pasta





1 lb penne, rotella, or other pasta


3/4 lb shrimp, cleaned peeled, and deveined.


1 roasted red bell pepper


1 medium onion


2 cloves garlic, minced


4-8 oz chopped pancetta or bacon


1/3 cup choped fresh basil


2 roma tomatoes, seeds removed and coarsly chopped


4 oz julienned sun-dried tomatoes


1/4 cup chardonnay


1 cup cream


1 cup grated parmigiano reggiano


1/2 cop chopped fresh parsley





Start a large pot of salted water boiling. When it boils add the pasta.





In a saute pan over medium-high heat, brown the pancetta. Remove it from the pan and set it aside. add a little olive oil to the pan if necessary. When it's hot add the garlic. When you can start to smell the garlic add the onions.





Saute the onions until translucent. Add the chopped %26amp; roasted red pepper. Saute for a couple of minutes, then add the Roma and sun-dried tomatoes. Saute for 2 minutes. Add the shrimp and basil. Saute until the shrimp have almost lost their translucency.





The pasta should be done about now. Drain and rinse it, reserving 1/2 cup of the pasta water. Place the pasta in a large bowl. Add the reserved pasta water. Add the mixture from the saute pan.





Deglaze the pan with the chardonnay. Reduce to about a tablespoon. Add the cream. Reduce by half. Add to the pasta mixture and the cheese and toss to coat. Add the parsley and serve.





Serves four





JM

Easy pasta recipes??

I want an easy but delicious pasta recipe. The only thing is that I dont have a lot of ingredients..


I have:


angel hair pasta


canned diced tomatoes


oil


minced garlic [not fresh]


basil.





I have a bit more, but please recommend something that doesnt take a lot. Thanks.Easy pasta recipes??
===


Tomato Basil Pasta





10 ounces dry pasta


6 tablespoons olive oil


2 cloves crushed garlic


1 small onion, finely chopped


2 cups diced tomatoes


6 leaves fresh basil, torn


3 tablespoons grated Parmesan cheese


1 1/2 cups crumbled feta cheese


salt and pepper to taste





Bring a large pot of lightly salted water to a boil. Add fusilli pasta and cook for 8 to 10 minutes or until al dente; drain.


Combine olive oil, garlic, onion, tomatoes and basil; let sit at room temperature.


Toss warm pasta with Parmesan and feta. Stir in tomato mixture and sprinkle on salt and pepper. You can add more Parmesan if desired. Serve immediately


===========================Easy pasta recipes??
Angel Hair with Tomatoes Basil and Garlic





This angel hair pasta recipe is probably one of the quickest you can find. Simple and savory.


You can add in-season vegetables from your garden


to add color and crunch.








1 pound angel hair pasta, uncooked


2 Tablespoons vegetable oil


1 Tablespoon minced garlic


5 cups tomatoes, diced


1/2 teaspoon basil


Salt


Ground pepper


3/4 cup chicken broth


5 Tablespoons Parmesan cheese








1. Prepare pasta according to package directions; drain.





2. Heat oil in a large skillet over medium-high heat. Add garlic and cook for one minute.





3. Add tomatoes, basil, salt and pepper. Cook for 3 minutes.





4. Add hot pasta to skillet; toss well.





5. Add chicken broth and stir.


Toss with Parmesan cheese


and serve immediately.
What more do you need?





Saut茅 garlic in a little oil until soft, add tomatoes, salt and pepper, and simmer. Start the water for the pasta; add the pasta when it boils. At the same time, add minced basil and a little red wine to the sauce. Also some tomato paste if the sauce isn't thick enough. Pasta and sauce should be ready at the same time.





(I'm assuming your basil is fresh. If it isn't, add dried and wine with the tomatoes.)
Do you have onion? Saute your garlic and onion with salt and pepper. Then add your tomatoes and simmer. Then add basil towards the end of cooking time. And serve as spaghetti with your angel hair. If you like your sauce a little bit thinner then thicker you could add your sauce to a blender and blend it. But be VERY careful because it will be hot!


Hope this helps ya a bit ;)

Pasta salad..any good recipes?

recipes to where the salad isnt 'dry' the next day.Pasta salad..any good recipes?
Here is my recipe


EASY CREAMY PASTA SALAD








Ingredients





Easy Creamy Pasta Salad





Total Time: 3 hr 30 min


Makes: 20 side dish servings, or 8 or so, main dish servings





* 1 (16 ounce) package fusilli pasta,Or substitute Tri-Color Rotini


* 1 cup frozen petite peas, thawed


* 1Cup Frozen Baby Carrots , thawed


*1 2ounce can sliced black olives, rinsed


* 1 medium Cucumber


* 1 cup Genoa salami, can also use Hard Salami sliced in Pizza-Like wedges


* 3/4 cup chopped red onion


* 3/4 cup diced celery


* 1 (.7 ounce) package dry Italian-style salad dressing mix


* 1 cup Kraft real Mayonaise mayonnaise


* 1 cup sour cream


* 2 tablespoons milk


Directions





1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.


2. In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.


3. In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit in fridge for at least 3 hours to chill. Stir before serving. Add extra dressing if pasta appears dry.





Notes:


This is wonderful as a side dish or main course for hot summer evenings. Even my kids who don't care for ';salad dinners'; love this. Even better the next day. You can add any fresh summer veggies you love to this, like broccoli and zucchini it versatile


Try it and you will love it!Pasta salad..any good recipes?
1bx cooked pasta - you pick style


1 red pepper


1 yellow pepper


1 orange pepper


1 bunch gr. onion


broccolli


carrots


celery


cucumber


16 oz. cheese - you pick


1 stick pepperoni





chop everything, mix together with you favorite Italian dressing, I use kraft, store in fridge until ready to eat. You can add extra dressing at any point.
Hi. I have a great recipe for pasta salad. I think the trick for not letting it get dry is the fact that there is olive oil in the salad. Now I don't really have exact amounts of ingredients because I sort of throw this together. In any case, here are the ingredients:





Tri-colored spiral (corkscrew) pasta--10 or 12 ounces?


2 small cans sliced black olives


1 cup broccoli, cut very small


4 oz. jar diced/chopped pimentos


8 oz. parmesan cheese


enough ranch dressing to coat


1/4 cup olive oil


black pepper





Hope this helps.
Maccheroni and a butterfly-pasta salad.


You can leave out the tuna





http://www.jannekes.eu/salad/index.html





Enjoy!
1 box tricolor rotini pasta


1 small can sliced olives


1 small pkg grape/cherry tomatoes


1 red bell pepper


1 red onion


1 cucumber


1 lg bottle kraft zesty italian dressing


Salad seasoning





I boil the pasta according to package directions and drain. Half the cherry tomatoes and cube and dice the onion, bell pepper, and cucumber. Combine all veggies with pasta and toss with a large bottle of Kraft Zesty Italian dressing. Refrigerate
Best Chicken Pasta Salad





INGREDIENTS:


2 boneless, skinless chicken breast halves


3/4 cup steak sauce


1 (12 ounce) package fusilli pasta


2 cubes chicken bouillon


1 Vidalia onion, diced


2 avocados - peeled, pitted and diced


1 cup halved cherry tomatoes


1 cup Ranch-style salad dressing





DIRECTIONS:


Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes.


Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces.


To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water.


In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.
This definitely isn't dry the next day, in fact you will need to stir it well before serving because the dressing pools at the bottom of the bowl - it's a real crowd pleaser and I always get asked for the recipe:





VEG-ALL MACARONI SALAD





1 box ring macaroni or 1/2 package small ditali pasta (cooked and drained)





1 large red onion, diced





1 cucumber, diced





1 cup celery, diced





2 (16 oz.) cans Veg-all vegetables, drained





1 (16 oz.) package frozen vegetable of your choice, cooked as directed on package (I usually use corn)





1-2 tomatoes or red pepper





Mix ingredients together, adding pasta last - add pasta a little at a time, it's easy to add too much, just put in as much as it takes to still look colorful from the other ingredients





DRESSING





Combine together:





1 1/4 cup sugar


1 tsp. salt


2 tsp. parsley flakes


1 Tbsp. dill weed


3/4 cup white vinegar


1 tsp. garlic powder


1 Tbsp. prepared mustard


1 1/2 tsp. pepper





Heat in pan until sugar is melted - don't have to boil it, just until sugar is melted. Cool and pour over salad.





Refrigerate overnight before serving. Stir before serving.


-------------------------------

Does anyone have an easy baked pasta recipe?

I haven't been cooking very long, so I need something pretty simple.Does anyone have an easy baked pasta recipe?
simple one, is just boil pasta, rotini perferable. Cook ground beef, and drain. In bowl mix cooked pasta, ground beef, pepperoni, maybe mushrooms, peppers or anything else you think might be good. Mix with spaghetti sauce, cover with cheese and bake for 20 min at 350





my fav website is allrecipes.com


*no www.Does anyone have an easy baked pasta recipe?
Custard-Style Macaroni %26amp; Cheese





1 (16 oz.) pkg. elbow macaroni noodles, cooked according to package directions, hot


1 cup (2 sticks) butter


2 (8 oz) pkgs. shredded sharp Cheddar cheese


4 large eggs, lightly beaten


2 (12 oz) cans evaporated milk


½ tsp. kosher salt


¼ tsp. ground black pepper


1 (8 oz) block mild Cheddar cheese, thinly sliced





PREHEAT oven to 375ºF. Light grease a 13”x9” baking dish; set aside


IN A LARGE BOWL, combine hot macaroni, butter and shredded cheese, stirring until cheese is melted. Spoon mixture into prepared baking dish.


IN A MEDIUM BOWL, combine eggs, milk, salt, and pepper. Pour over macaroni, stirring to combine.


COVER macaroni with sliced cheese.


BAKE for 1 hour or until cheese is lightly browned


===


Baked Ziti





1 pound dry ziti pasta


1 onion, chopped


1 pound lean ground beef


2 (26 ounce) jars spaghetti sauce


6 ounces provolone cheese, sliced


1 1/2 cups sour cream


6 ounces mozzarella cheese, shredded


2 tablespoons grated Parmesan cheese





Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.


In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.


Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.


Bake for 30 minutes in the preheated oven, or until cheeses are melted


---


You'll need:


Penne Pasta


Ragu (2 jars is best...)


1 can diced tomatoes


1 or 2 bags shredded mozzarella


1 package cream cheese


1 tub Ricotta cheese


Dried italian herbs (basil, oregano)


Chopped garlic





Browned hamburger, browned with some diced onion ***OPTIONAL





FRESH basil leaves ***OPTIONAL








1) Boil Pasta to al dente


2) Toss pasta with ALL of the sauce and the can of tomatoes. Add in some extra dried herbs and a little garlic. I also add in 1 tsp. sugar. Toss together. It'll be saucy. That is what you want.


Add hamburger if you want.


3) In another bowl, mix SOFTENED cream cheese with the ricotta cheese. Add in dried basil. Mix to combine.


4) Put 1/2 of the pasta into a deep baking dish.


5) Put ALL of the ricotta mixture on top of that pasta.


6) Put a layer of shredded mozzarella.


7) Put the rest of the pasta on top and cover all of the ricotta.


8) Top with the rest of the mozzarella.


9) COVER with tin foil or lid.


10) BAKE in 350 oven for 45 mins.


11) Remove foil and bake additional 10 mins.


12) After you remove from oven, top whole dish with lots of fresh torn basil leaves and parmesan cheese, if you have it.


13) Let rest 10 mins before serving.


===


make a sausage pizza casserole. Make up your pasta until al dente. put your pasta and yoursauce together. then add cooked sausage. Now you can add other vegetables or meats. I have also make with mushroom, green pepper, pepperoni, so it's very versatile. put into a casserole dish, and place in the overn at about 350. after aboug 20 min, load on your cheese. it will take about 5 to start to melt. once it starts to melt, i turn on the broiler, on high, and broil for a few minutes. to get the cheese nice and bubbly, and adds a nice color as well





==


A box of pasta.


Newman's Own sun dried tomato sauce


can of diced tomatoes


pound of chicken tenders


velveeta


mozzarella cheese





Boil Pasta.


Heat oven to 400.


In your glass baking dish, cube up chicken, season to liking....i love the Mrs. Dash table blend.....two scoops of butter and about 1/4 of you sauce, mix all together and bake till chicken is done.





Now when you noodles are done, drain.





Cut up small pieces of Velveeta and add to your noodles in your pot and they will slowly start to melt.....add the rest of your sauce and dump the chicken that you baked into your pot, stir all together......pour back in your baking pan, cover with moz. cheese, bake about 10 minutes..........done. so good
Hi KG,





A couple of suggestions...





If you like the dairy-tastic taste of bechamel sauce, with some chunky bacon and crozzled cheese, I recommend whipping up a baked rigatoni dish.





This is super simple to make (it would have to be for me not to mess it up!).





Alternatively, if you're less keen on meat but love the rich taste of cooked sweet tomatoes, why not run up a baked spaghetti dish.





If interested, you can find both these recipes on this page: http://www.pasta-recipes-made-easy.com/b… (both include printable PDF shopping lists too).





I hope that's useful. Good luck!





Matt
http://www.ehow.com/how_4684617_baked-pe…





This one's really easy and yummy. :)
tuna casserole mix together 1 box mac %26amp; cheese prepared the kraft velveta kind 1 can tuna, 2 chopped eggs, 1 can cream of mushroom soup, and cheese to cover top place in oven @ 350 for 30 min
Chicken is always easy to make , take 5 min rice on the bottom of a pan chicken on top drizzle with honey and salt and pepper and bake
if your new to cooking get your self a beginners cookbook and you will find many of godd recipes to try and some will be pasta. Could put it on your Xmas list.

What type of pasta recipe has cut up string cheese in it?

I had eaten this pasta some lady made and i wanted to ask her how she made it but i forgot and i dont think i will see her again lol. well it had cut up string cheese in it. so does anyone know the recipe for it is called?What type of pasta recipe has cut up string cheese in it?
Italian Pasta Salad with String Cheese





Ingredients





1/2 package (8 oz.) fusille corkscrew pasta, uncooked


3/4 cup prepared fat-free creamy Italian dressing


6 sticks string cheese, 1/2-inch diced


2 1/2 oz. sliced lean Genoa salami, cut into strips


1/2 cup red onion, slivered


1/4 cup green bell pepper, slivered


1/4 cup red bell pepper, slivered


1/4 cup (1 oz.) shredded Parmesan cheese





Cook pasta according to package directions and drain. Combine pasta and remaining ingredients in large bowl and toss to blend. Cover and chill several hours or overnight, if desired.What type of pasta recipe has cut up string cheese in it?
String Cheese Spaghetti








12 - 1oz String Cheese


1lb thawed Ground Beef -


1 - 26 oz jar Pasta Sauce


1 - 16 oz box Spaghetti








directions





1. Cook spaghetti as directed per package instructions; drain.


2. In a large skillet, brown ground beef over medium-high heat; drain. Stir in pasta sauce; heat.


3. In a large serving bowl, toss pasta sauce mixture with hot spaghetti and 4 pieces of diced string cheese.


4. Top each serving with one piece string cheese pulled into strings. Garnish, if desired, with grated Parmesan cheese and chopped, fresh parsley.





---


Italian Pasta Salad with String Cheese





Ingredients


1/2 package (8 oz.) fusille corkscrew pasta, uncooked


3/4 cup prepared fat-free creamy Italian dressing


6 sticks string cheese, 1/2-inch diced


2 1/2 oz. sliced lean Genoa salami, cut into strips


1/2 cup red onion, slivered


1/4 cup green bell pepper, slivered


1/4 cup red bell pepper, slivered


1/4 cup (1 oz.) shredded Parmesan cheese


Cook pasta according to package directions and drain. Combine pasta and remaining ingredients in large bowl and toss to blend. Cover and chill several hours or overnight, if desired.

Do you have a great baked pasta recipe?

Im looking for a baked pasta with mozzerella cheese on top. I already have Ragu sauce so i dont have to make it from scratch. Anyone have any suggestions other than just throwing together the pasta, sauce and cheese?Do you have a great baked pasta recipe?
Baked Ziti





1 pound dry ziti pasta


1 onion, chopped


1 pound lean ground beef


2 (26 ounce) jars spaghetti sauce


6 ounces provolone cheese, sliced


1 1/2 cups sour cream


6 ounces mozzarella cheese, shredded


2 tablespoons grated Parmesan cheese





Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.


In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.


Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.


Bake for 30 minutes in the preheated oven, or until cheeses are melted. serves 10


Do you have a great baked pasta recipe?
I like the Twirled pasta but you can use whatever kind you like.





A box of pasta.


Newman's Own sun dried tomato sauce


can of diced tomatoes


pound of chicken tenders


steamed broccoli


velveeta


mozzarella cheese





Boil Pasta.


Heat oven to 400.


In your glass baking dish, cube up chicken, season to liking....i love the Mrs. Dash table blend.....two scoops of butter and about 1/4 of you sauce, mix all together and bake till chicken is done.





Now when you noodles are done, drain.





Cut up small pieces of Velveeta and add to your noodles in your pot and they will slowly start to melt.....add the rest of your sauce and broccoli and dump the chicken that you baked into your pot, stir all together......pour back in your baking pan, cover with moz. cheese, bake about 10 minutes..........done. so good.
Baked Penne





Ingredients:





2 CupsPenne Pasta


Olive Oil


4 Cloves Garlic


2 Red/Green/Yellow Peppers (whatever you like)


2 Medium White Onions


2 Lbs Chicken Breast


8 oz. Flour


8 oz. Butter


1 Qt. Chicken Stock


Parmesean Cheese


Panko Bread Crumbs (or any bread crumb of your choice)





1. Cook the penne pasta. Drain, toss in olive oil then set aside


2. Julienne the onions and peppers. Mince the garlic.


3. Trim chicken of fat, and cut into 1/2 to 1 inch thick strips


4. In a sauce pot over medium heat, melt butter.


5. Once melted, add flour into pot and stir with wooden spoon to make a roux. Once the butter and flour has been combined, and chicken stock. Stir with a whisk while pouring liquid to avoid clumping of the roux. Bring this to a boil over medium heat. The sauce will thicken as the temperature rises.


6. In a large saute pan over medium heat brown the chicken for 2-3 minutes then add peppers and onions.


7. When the peppers become soft add garlic and cook for another minute or so (do not brown the garlic!)


8. By this time your chicken should be cooked (check to make sure, if not, turn heat to low and continue cooking)


9. Add the cooked pasta to the saute pan with the chicken and veg, toss to coat. Add your thickened chicken veloute (the sauce we made), toss to coat.


10. Pour into individual serving dishes or a casserole pan. Cover with parmesean/mozzarella whatever you like and bread crumbs. Brown under a broiler until, well, browned.
Yes!





You'll need:


Penne Pasta


Ragu (2 jars is best...)


1 can diced tomatoes


1 or 2 bags shredded mozzarella


1 package cream cheese


1 tub Ricotta cheese


Dried italian herbs (basil, oregano)


Chopped garlic





Browned hamburger, browned with some diced onion ***OPTIONAL





FRESH basil leaves ***OPTIONAL





K, what you are going to do is:





1) Boil Pasta to al dente


2) Toss pasta with ALL of the sauce and the can of tomatoes. Add in some extra dried herbs and a little garlic. I also add in 1 tsp. sugar. Toss together. It'll be saucy. That is what you want.


Add hamburger if you want.


3) In another bowl, mix SOFTENED cream cheese with the ricotta cheese. Add in dried basil. Mix to combine.


4) Put 1/2 of the pasta into a deep baking dish.


5) Put ALL of the ricotta mixture on top of that pasta.


6) Put a layer of shredded mozzarella.


7) Put the rest of the pasta on top and cover all of the ricotta.


8) Top with the rest of the mozzarella.


9) COVER with tin foil or lid.


10) BAKE in 350 oven for 45 mins.


11) Remove foil and bake additional 10 mins.


12) After you remove from oven, top whole dish with lots of fresh torn basil leaves and parmesan cheese, if you have it.


13) Let rest 10 mins before serving.
Jerry’s Custard-Style Macaroni %26amp; Cheese





1 (16 oz.) pkg. elbow macaroni noodles, cooked according to package directions, hot


1 cup (2 sticks) butter


2 (8 oz) pkgs. shredded sharp Cheddar cheese


4 large eggs, lightly beaten


2 (12 oz) cans evaporated milk


½ tsp. kosher salt


¼ tsp. ground black pepper


1 (8 oz) block mild Cheddar cheese, thinly sliced





PREHEAT oven to 375ºF. Light grease a 13”x9” baking dish; set aside


IN A LARGE BOWL, combine hot macaroni, butter and shredded cheese, stirring until cheese is melted. Spoon mixture into prepared baking dish.


IN A MEDIUM BOWL, combine eggs, milk, salt, and pepper. Pour over macaroni, stirring to combine.


COVER macaroni with sliced cheese.


BAKE for 1 hour or until cheese is lightly browned.





--Taste of the South, Oct./Nov. 2008



Yeah! Throw it all together! I just did this about 2 weeks ago. I had penne pasta, ragu and mozzerella cheese in the house so I threw it all together in a 13x9x2 glass casserole dish (which makes no difference btw...) cooked it on 325 until the cheese melted. I did add seasonings, but I couldn't even tell you which ones, I ';winged'; it. So, yeah go ahead and experiment...my family liked it...served it with garlic bread...I didn't even have salad in that day! lol...
I make a sausage pizza casserole. Make up your pasta until al dente. put your pasta and yoursauce together. then add cooked sausage. Now you can add other vegetables or meats. I have also make with mushroom, green pepper, pepperoni, so it's very versatile. put into a casserole dish, and place in the overn at about 350. after aboug 20 min, load on your cheese. it will take about 5 to start to melt. once it starts to melt, i turn on the broiler, on high, and broil for a few minutes. to get the cheese nice and bubbly, and adds a nice color as well

rosacea cream

Pasta recipe with cheese sauce and tomatos?

In Apple-bees there is this really delicious pasta dish- its pasta and this cheese sauce that wasn't thick like macaroni and cheese sauce. And it had cut up tomatoes in it. Is there any recipe out there for a cheese SAUCE and tomato thing similar to that? All I've found is pasta with cheese melted over top so far.Pasta recipe with cheese sauce and tomatos?
RIGATONI IN TOMATO CREAM SAUCE





16 ounces Rigatoni (or other) pasta


2 tablespoons olive oil


1 tablespoon butter


1 cup onions, finely chopped


3 garlic cloves, minced


1 can (28 oz) plum tomatoes, drained and chopped


1 1/2 cups tomato sauce


2 tablespoons basil, finely diced


1/2 teaspoon oregano, finely diced


1/2 teaspoon salt


1/8 teaspoon black pepper


16 ounces ricotta cheese


1 cup heavy cream


1 1/2 teaspoons granulated sugar


1/4 cup parsley, chopped.


1/2 cup Parmesan cheese, grated





In a large pot bring 2 quarts of lightly salted water to a boil. Cook Rigatoni pasta for 11-minutes (or until al dente), drain and set aside until needed.


Over medium heat, melt butter and heat oil in a large skillet. Lightly saute onions and garlic cloves, don't brown. Cook about 5-minutes.





Drain canned tomatoes, dice and add to skillet with onions and garlic. Also add to skillet tomato sauce, basil, oregano, salt and pepper. Simmer 20 minutes.





Stir in ricotta cheese. Mix well and simmer for 5-minutes. Stir in heavy cream and sugar. Mix well and simmer 5 minutes.





Remove from heat and add to cooked Rigatoni pasta. Mix well.





Stir in chopped parsley and sprinkle grated Parmesan cheese over top.





Pasta recipe with cheese sauce and tomatos?
cheesy ziti


RECIPE INGREDIENTS:


1/2 pound dried ziti


15 or 16 ounces ricotta cheese (part skim)


3 cups (or 12 ounces) shredded mozzarella cheese


3 cups (or a 26-ounce jar) spaghetti sauce


1/2 cup Parmesan cheese


1. Heat the oven to 350 degrees. Bring a large pot of salted water to boil and add the ziti. Cook until tender, about 8 minutes, drain the pasta.





2. Place the ziti in a large bowl. Mix with the ricotta and half of the mozzarella. Grease a 9 x 13-inch casserole dish. Spread half of the spaghetti sauce on the bottom of the pan. Add the ziti mixture and cover with the remaining sauce. Sprinkle with Parmesan and the remaining mozzarella.





3. Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.

Does anyone know a nice pasta recipe I can make with chipolatas?

Fry onions, chopped up chipolatas, with a tomato sauce, add garlic if likes, mix with pasta, top with grated cheese, voila, nice dinner!Does anyone know a nice pasta recipe I can make with chipolatas?
Do the basic pasta, can be macaroni or spaghetti. Have some peppers, onions and tomatoes, bit of salt, oregano and some basil even a bit of chili on the side. Best to fry the sausages and onions first and do the pasta in the pot as usual. Throw the peppers and either tinned or fresh chopped tomatoes into the frying pan. Flip it about a bit. Just before you are about to serve up, drain off the pasta, mix it all together. Bit of Parmesan on the top. Job done.Does anyone know a nice pasta recipe I can make with chipolatas?
Start with pepper fettuccine, cooked. Saute sliced fresh shitaki, oyster, and enoki mushrooms with garlic, and olive oil, add the chipolatas sliced with just a pinch of fresh oregano.


Add the pasta, season with a little salt and fresh grated parm.


and a little lemon zest if you like.


Monja
There was an adver on tv about 10 years ago for pasta with sausages - been making it eversince








Saute chopped onion and garlic and some fennel seed in olive oil.


Add sliced yellow and red peppers and saute some more


Add tinned chopped tomatoes


Add sliced, grilled sausages


Simmer for a while





Season and mix with pasta.


Yum!





In fact, i think ill have that tonight!
yep, a recipe I brought back with me all the ways from Italy by the godfather. You have nice a pasta, so you starch the noodles, then when the chipolatas crack up some, then you have to add a spice of perfume to make it smell good when you're ready to dig in and grub, and the final touch is to sprinkle with a light touch of oregano, then stick the tray in the oven, set the thermostat at 150 degrees to get an even keel in heated galore, then let sit for three hours I think it's three hours, if it burns, I'm sorry, I'll refund you.
LINGUINE WITH CHIPOTLE AND RED PEPPER SAUCE





3 tablespoons olive oil


1 1/2 large red onions, thinly sliced


2 red bell peppers, thinly sliced


1/3 cup dry Sherry


1 12-ounce jar roasted red peppers, drained, thinly sliced


2 garlic cloves, minced


2 teaspoons minced canned chipotle chilies *


1 pound linguine


1/4 cup chopped fresh parsley


2 tablespoons balsamic vinegar


1 cup freshly grated Manchego cheese














Heat olive oil in large nonstick skillet over high heat. Add red onions and red bell peppers; saut茅 until onions are brown, about 15 minutes. Stir in Sherry, roasted red peppers, garlic, and chipotles. Simmer until liquid evaporates, about 6 minutes.


Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain linguine, reserving 1/4 cup cooking liquid. Return linguine to pot. Add pepper mixture, parsley, vinegar, and reserved 1/4 cup cooking liquid; toss well. Season to taste with salt and pepper. Divide among bowls. Top with Manchego cheese.





* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and some supermarkets.





Makes 4 servings.








Wow.....I need better glasses, I misread chipolatas as chipotle's. Anyway, the above recipe is good, (but don't subsititute chipolatas :-))
Yep, boil some pasta, cook the chipolatas, drain pasta, cut up chipolatas and mix with pasta, squeeze on some tomato sauce (Heinz) and mix. Sprinkle cheese on and pig out!
oh yes...pastas one of those things you can throw anything in as long as you like what you're putting in and you can't go wrong..boil your pasta..in a seperate pan fry some smoked bacon or lardons,mushrooms and onion and of course the chippolatas in a little oil, put a tin or 2 depending on how many you're feeding of chopped tomatoes,a couple cloves grated garlic,spoon of tomatoe puree,some dried mixed herbs or whatever herbs you like,basil and oregano is what i use,season,simmer for about 20 mins,mix in the pasta,drizzle with virgin olive oil and grated cheese,serve with warm crusty bread..njoy!
I'm Italian, so you lot out there stop insulting us... Chipolatas - how disgusting. You cannot be serious, Can you? It really gets worse.





Every day someone, somewhere adds insult to injury to decent cuisine.





Please buy a good Italian cookery book and expand your knowledge!! Without prejudice to asker! take care.
How about creamy sausage and mustard pasta - use the chipolatas and take the skins off then 1/2 them and fry them with garlic and onion then add creme fraiche a little bit lemon juice, mustard (wholegreain) and some parsley. Serve it with tagliatelle - its lovely!!!
This is the easiest pasta dish in the world.





Slice your cipolatas ito thin little rounds.





Slice a large dried or fresh chilli - red is best.





Slice two cloves of garlic.





Now boil the salted waterfor your pasta (anything works with this but speghetti is my favourite).





When the water is boiling add your pasta.





When the pasta is boiling again take a small pan and just cover the bottom of it with good quality olive oil. Put the sausage, chilli and garlic in the oil and set over the lowest heat you can manage on your stove. Leave it.





When your pasta is ready chuck a few basil leaves (if you have them) into the oil and then drain the pasta. Poir the oil and all the lovely crunchy bits of chipoloate, garlic and chilli over the pasta and serve with a few turns of black pepper. Yum.

Do you know a good pasta recipe using mushrooms and onions as the main ingredient?

In a large pan - coat bottom of it well with olive oil and sautee


onions and mushrooms





Cook pasta - drain and then throw the pasta in with the onions and mushrooms and mix - the olive oil will coat nicely with the pasta


add a little more oil to taste


salt / pepper





you can add almost anything to this including chicken/zucchini .. etc


top with some parmesianDo you know a good pasta recipe using mushrooms and onions as the main ingredient?
Onion Pasta





INGREDIENTS





* 1/2 cup olive oil


* 4 tablespoons butter


* 5 onions, thinly sliced


* 1 teaspoon dried basil


* 1 pinch ground black pepper


* 1 cup water


* 1 tablespoon chicken bouillon


* 1 pound uncooked pasta, cooked according to package directions








DIRECTIONS





1. In a large skillet place oil, butter and onions and cook until golden brown.


2. Add basil, pepper, water and bouillon and cook on low heat for 10 minutes.


3. Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.Do you know a good pasta recipe using mushrooms and onions as the main ingredient?
here we go:


1lg can crushed tomatoes


1 sm paste


1lg sweet onion


3 cloves garlic


3 fresh basil leaves


mushrooms(of your choice)


olive oil


1 16oz heavy cream


3 oz vodka





add olive oil to pan. dice garlic small. add to oil. slice onions add to pan and slice the mush and add then add 1/2 paste let cook together then add crushed tomatoes. in seperate add vodka and let it cook down. put 1 tbl butter and 2 tbl flour and mix till a roux is formed add heavy cream till boil keep stirring occasionally with wisk (don't burn) add ladel at a time of sauce till a nice pink color. cook pasta al dente. then add to sauce and cook 2 min more. add 1/2 ladel of pasta sauce to it too.
You can make pierogi or manicotti with a mixture of mushrooms, onions and ricotta as a filling.
Hi My Friend,


Not really, but when you get one let me know. Have a good day Dear Judy..


Your Friend,


poppy1

Quick pasta recipe for someone who does not eat meat or seafood.?

Just found out our guest coming over does not eat meat so I need something that is fairly easy and does not take too long...pasta would be perfect but just boring pasta? I need something good. Thanks everyone.Quick pasta recipe for someone who does not eat meat or seafood.?
Make a simple white sauce, then melt parmesan into it. Fry up some button mushrooms, throw them into the sauce, and toss it with pasta.





Or, you can toss some pasta with cooked various vegetables - zucchini, mushrooms, onions are nice, a few diced sun-dried tomatoes, a tablespoon of olive oil, a half-teaspoon of lemon, a sprinkle of oregano and basil and some shredded parmesan for each dish.





I also love, love, love to puree a cup of ricotta cheese with a half-cup of spinach (just use the cheap frozen stuff), throw it into oven-ready shells or cannelloni, pour sauce over that, throw some cheese on the top, and bake.Quick pasta recipe for someone who does not eat meat or seafood.?
pasta with a simple marinara sauce is tasty and pairs well with green salads, and garlic bread for a simple but delicious dinner. ive used this recipe before, its delicious and pretty simple.


1/2 cup extra-virgin olive oil


2 small onions, finely chopped


2 garlic cloves, finely chopped


2 stalks celery, finely chopped


2 carrots, peeled and finely chopped


1/2 teaspoon sea salt


1/2 teaspoon freshly ground black pepper


2 (32-ounce) cans crushed tomatoes


2 dried bay leaves





In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)





vegetarian lasagna, most recipes you can modify quite easily removing the beef, and replacing with chopped veggies. spiniach in particular works quite well.
Assuming the pasta is elbow or something smaller like that, cook the pasta as usual. Steam some broccoli and add it to the drained pasta. Use real butter and parmesan cheese to toss the mixture together.





Simple and tasty!
2 bulbs of garlic


1 package of angel hair pasta


1/4 or 1/2 cup of virgin or extra virgin olive oil


2 large or 4 small vine-ripened tomatoes


small amount of fresh parsely





Directions:





Wash and dice the tomatoes and chop the parsely. Set aside. Tomatoes need to be at room temperature. It is important that you have really good tomatoes for this recipe. Home grown or vine-ripened work best.





Place all olive oil in a pan over low heat until hot. Peel and chop garlic into large pieces (try to get them all the same size so that they cook evenly) and place all of the garlic in the hot oil. Cook the garlic until it is a golden-brown color. Do not burn it.





While the garlic is browning, cook the pasta. I reccomend using the fresh pasta that you can buy in the refrigerated section of the store (I like Digiorno). The dry pasta is o.k. but it takes longer to cook so you might have to cook it before the garlic. When the pasta is cooked and drained, place it in a large serving bowl.





Next, pour the garlic/oil mixture (yes, all of it) onto the pasta. Toss the tomatoes into the mixture and top with fresh parsely. For best results, make sure the oil and garlic mixture is still hot when you add it to the pasta and serve immediately.





This dish is a wonderful, light meal that works best when served with a salad made with Romaine lettuce and hot vegan bread or breadsticks. It also makes a great lunch just by itself.





Serves: 2-4





Preparation time: 20 min
boil pasta


chop button mushrooms and cpasicim ....medium size





add butter to pan....good quantity


add mushroom %26amp; capsicum


toss for a while


add little flour and saute


add milk...and pepper


add pasta and mix it....





ready to serve
Does he/she eat dairy? If you don't know, to play it safe, make (or buy) a really good marinara sauce. Or buy soy crumbles and make a ';meat'; sauce. Morningstar Farms (in the freezer section) makes some that everyone likes. You won't be able to tell the difference.
I've got a really yummy one.





In Extra Virgin Olive Oil, cook up some bell peppers, mushrooms, onions, and tomato, all sliced up into strips, with some garlic, a little salt, and a little pepper. Pour it over your pasta of choice.





Very easy, and takes very little time.
I'm a vegetarian and I make pasta all the time. This is my recepie';





Take the curly noodle, color pasta, or another of your choice and boil it. While its boiling...cut one red onion, and some garlic and chop them. Also if you wish you can add some fresh cut tomatos. Take a deep pan and put in some olive oil and add the onions, tomatos, and garlic. One my ways to make it taste better is I put in some parsley flakes, oregano, and some chilli crushed pepper when i put in the vegetables. Once they have been a slightly cooked put in some wine..white wine or red wine....witchever one you prefer. let that simmer for a little bit and then i put in some ragu sauce or any kind of sauce you like and i let it simmer slightly. Then once the pasta has fully boiled drain it out and poor cold water over it. Then put the pasta in the sauce and you can add some cheese such as Veveta cheder cheese or parmasan cheese. Then once you have stirred everything together you can add some more parsley flakes, oregano, and crushed red peppers. once everything is done eat and enjoy! =)





I hope you like my recepie?!?!





Jasmine.
Fettuccini, butter, pesto and grated cheese makes a quick one- pot tasty meal and is vegetarian if you have some Scotch (in my experience).

Any good vegetarian recipes without pasta?

i have acid reflux disease so i can't handle greasy foods, spices or acidy foodsAny good vegetarian recipes without pasta?
These are my tried and true family recipes that I cook every week. I hope they are helpful. I won't give you a link to a website, I have only given you what I KNOW is good:)





Vegan Pizza





Ingredients: Pillsbury canned pizza crust, your favorite kind of pizza sauce, vegan cheese (I use vegan gourmet-mozzarella flavor), and your choice of toppings...We use vegan pepperoni.





Spread the crust out onto a greased cookie sheet. Spoon and spread the amount of pizza sauce that looks right to you. Then grate the cheese over the pizza. Evenly distribute the cheese. Put on the rest of the toppings and bake at 425 for around 12-15 minutes.





Makes enough for 3-4 hungry people if you are not making any other main courses...


----------


Vegan Chili and cornbread





chili-





Ingredients: 1 can chili magic, 1 large can crushed or petite cut tomatoes, 1 package light life ground...





Combine all of the above ingredients in a pot and heat until thoroughly hot. You can leave it on low until the corn bread is done.





Corn bread-





Ingredients: 1 pack of Chi chi's corn bread mix, one can of creamed corn, a little soy milk, and a little vegan spread.





Combine all of the above ingredients and cook according to the directions on package. To serve, place a couple of spoon fulls of cornbread in a bowl. Then top with chili...You can add a dollop vegan sour cream too.


----------





Macaroni and soy cheese





Ingredients: 1 lb box of your favorite pasta, 1 lb block of cheddar flavored soy cheese, a little soy milk, and a little vegan spread.





Cook pasta in slightly salted water. You can add a bit of vegetable to prevent the pasta from sticking together.





While pasta is cooking, grate cheese into a small sauce pan and add a tablespoon of vegan spread and about 1/4 cup of soy milk. Heat sauce pan on high, stirring constantly until mixture is completely melted.





Drain pasta and pour it into a serving dish. Pour mixture over pasta and stir until pasta is evenly coated.





This recipe serves 4. I serve it beside stewed tomatoes because that's what my family likes.


----------


Vegan sloppy joes





ingredients: 1 can of manwich, 1 lb of light life ground, good rolls.





Just place manwich sauce in a pan with the ground and heat until it is super hot. Then place it on the buns. It's really simple.





----------


To make cakes without eggs, use 2 tbsp of applesauce for each egg you are replacing. Then use soy milk instead of regular milk.Any good vegetarian recipes without pasta?
try a cucumber tomato salads. Mix baby cucumbers and little cherry tomatoes together and add any kind of dressing you want. spice it up with pepper and oregano.
baby corn, asparagus, spinach, sunflower seeds and cherry tomatoes. honey dijon dressing.

Need a meat pasta recipe for tonight?

Im making dinner and i need a simple ground beef and tomato spaghetti sauce. Please no vegetables and ';rare'; spices. Also no tomato soup or mushrooms pelase. Thank you soo much!Need a meat pasta recipe for tonight?
Amazing Homemade Spaghetti Sauce





1-2 lbs. lean ground beef


2 small onions, chopped


4 cloves garlic, chopped


1/4 cup vegetable oil


2 (28 oz) cans diced tomatoes, undrained


2 (12 oz) cans tomato paste


8 cups water


1/4 cup sugar


2 Tbsp. dried Italian seasoning


1 Tbsp. salt


1 Tbsp. dried basil


2 tsp. black pepper


陆-1 tsp. dried crushed red pepper flakes, or to taste





Brown ground beef in large skillet or dutch oven; drain off all but 3 Tbsp of the grease. Add onion and garlic to Dutch Oven over medium heat, sauteeing for 10 minutes or until onion is tender. Stir in diced tomatoes and remaining ingredients. Bring to a boil, reduce heat, and simmer, stirring often, 2 hours. Leave the lid off the pot so it will thicken some. Serve over hot, cooked spaghetti.Need a meat pasta recipe for tonight?
try allrecipes.com. They have great recipes and people rate them so you know if they are good before you make it.

rosacea cream

Does anyone have a good pasta recipe?

One that would go well as a side dish with steak and a salad? My husband %26amp; I are staying in for our anniversary this year and I think this sounds good but all I have are generic pasta recipes. Thanks!Does anyone have a good pasta recipe?
ASPARAGUS PASTA SALAD:





Ingredients


1 small shallot or 1/2 large shallot, finely chopped


1/3 cup extra-virgin olive oil, eyeball it


1 pound asparagus, thin spears


2 endive, cored and thinly sliced


1/2 small red bell pepper, chopped


1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled


1/2 cup frozen green peas


1/4 cup chopped fla- leaf parsley, a couple of handfuls


3 tablespoons white wine vinegar


Salt and freshly ground black pepper





Directions


Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.





Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.








OR





Roasted Mushroom Yakitori and Cucumber-Sesame Salad:





Ingredients


Salt


1 pound whole-wheat spaghetti


4 limes, juiced, divided


3 tablespoons rice wine vinegar


3 tablespoons honey


1 tablespoon toasted sesame oil


1 seedless cucumber, thinly sliced


1 red onion, thinly sliced, divided


3 tablespoons toasted sesame seeds


2 pounds mixed fresh mushrooms - shiitake, oyster, crimini


1/4 cup teriyaki sauce


1 bunch scallions, chopped into 2-inch lengths


4 tablespoons vegetable oil, divided


1 tablespoon grill seasoning


1 red bell pepper, seeded and thinly sliced


1 cup pea pods, thinly sliced


3 to 4 cloves garlic, grated


1 (2-inch) piece ginger root, grated


1 (10-ounce) package frozen shelled edamame


1/4 cup hoisin sauce, available on Asian foods aisle of market


1 to 2 tablespoons Asian chili sauce or hot sauce, to taste


1/4 cup chopped cilantro leaves


Handful mint leaves, finely chopped





Directions


Heat a large pot of water for pasta and salt it. Add spaghetti and cook to al dente. Heads up: you will need to reserve 1/2 cup starchy liquid before draining.





Preheat oven to 450 degrees F.





Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and 1/4 red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve.





Coarsely chop mushrooms and place in a bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, 2 tablespoons vegetable oil and grill seasoning. Arrange on nonstick baking sheet and cook 20 minutes turning once.





Heat a large skillet with 2 tablespoons vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat and toss in cilantro and mint. Serve noodles in bowls, mushrooms and cucumber salad as side dishes.Does anyone have a good pasta recipe?
I have used tortilla's instead of noodles or pasta when I have been out of them. I like them because they are interchangeable with noodles or pasta. They are after all made from flour and oil like the pasta.


You can cut them in any shape you want and really bring creativity to your recipes and any dishes. I have used them in casseroles, soups, stews, and they hold up very well.





The tortilla's come in different varieties now so you will bring a new taste to every meal.
Hi im only 16 and im a future chef.





I make a really good chicken alfredo here it is....





1 pound fettuccini pasta


1 1/2 cups butter, divided


1 pound skinless, boneless chicken breast halves - cut into cubes


2 (16 ounce) containers whole milk ricotta cheese


1 pint heavy cream


1 teaspoon salt


1 cup grated Parmesan cheese














DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.


Melt 2 tablespoons butter in a large skillet over medium heat. Saute chicken until no longer pink and juices run clear.


In a large saucepan combine ricotta cheese, cream, salt, Parmesan cheese and remaining butter. Cook over medium heat until well combined, about 10 minutes. Stir in cooked fettuccini and chicken; cook until heated through.
try olive garden alfredo..look it up, its not bad, and since you are having steak, i would do with a wine sauce pasta, like a cab. wine sauce pasta not a red or white..just something light, would work really well with a nice vinagerete salad! :) hope this helps, i dont have any recipies of these i can post right now but if i get a second i will post them! sorry...





good luck! :)
MAYBE A CREAMY ALFREDO SAUCE ON LINGUINI. TO SPICE IT UP A LITTLE YOU COULD ADD DICED TOMATOES AND SOME BASIL. ALSO ITS OPTIONAL BUT ADDING FINELY CHOPPED BACON OR HAM ALSO ADDS A VERY NICE FLAVOR..I HOPE I HELPED=]
http://www.realsimple.com/food-recipes/r鈥?/a>








this site should have them

I need Pasta recipes?

Im cooking dinner tonight and i want to make a fancy pasta dish. Im cook for four. Thank you for your help!


also i need exact recipes not just suggestions


THANKS!I need Pasta recipes?
Linguini. Easy. But still tasty.





First boil the Linguini (I would use 2 packs for 4 people. then you will have leftovers too! Or mabye just 1 and a half packs.)


Boil your water. When it comes to a boil put the linguini in. Check it every few minutes until it comes to the tenderness you want it to be. (or just follow the intructions on the package.)





For the sauce. I'm always to lazy to make my own sauce. So I would buy canned or sauce in a jar. Some of them are already seasoned. But I would buy the sauce that isn't seasoned. I always enjoy the seasoning myself. Get the sauce. And be creative. creativity with cooking is spectacular. Also I would put a touch of basalmic vinegar (about a capful. depends on how much sauce you make. taste it and see how you like it.) in it.. DON'T ADD SUGAR. I think sugar in sauce is just gross. Basalmic Vinegar is the way to go. Also add basil and TONS OF GARLIC. =]





If you want a chunky sauce you can put ground beef in it.





Fry the ground beef until its done and drain the grease then add it to the sauce.


also you can put diced tomatoes and peppers. and onions.





also if you like mushrooms you can fry some mushrooms and then put them in the sauce.





Or if you don't want a meaty sauce but want something else that is meaty you can grill some chicken or bake some chicken.





(sorry I'm really bad at giving exacts...obviously)I need Pasta recipes?
I've made this pasta side dish a few times, and it's always been a hit with my family. I'm more of a 'pinch of this, dash of that' kind of cook, so these measurements are guesstimates.





1 - 1 1/2 cups of your favourite pasta


1/2 onion, chopped


2 sm-med. Cloves of garlic, finely chopped (this amount is totally flexible, depending on how much you like garlic)


1/4 cup of plain cream cheese, cut into manageable cubes


Tbsp of butter or margarine


Milk


Salt, pepper, dried dill %26amp; cumin to taste





Put your pasta into a pot of boiling, salted water. When it's about half cooked, I add the onions to the water. Once everything is cooked through, drain well, and put back into the pot. Add the butter or margarine, and cream cheese, stirring to melt. Add the milk a splash at a time, until everything becomes nice and creamy. Throw in your garlic, salt and pepper and start sprinkling in the dill. Just keep adding until everything tastes good to you. Super easy...super tasty!
Okay I have a pasta dish I made up.





This works best with smaller, shaped pasta rather than strand spaghetti like pasta.





Boil a box of pasta (like rotelle or penne) in salted water





Strain it,





Saute some chopped/minced garlic, enough to your liking. Id put a measurement down, but I love A LOT of garlic.





You can either chop up your own tomatoes (I use plum or grape tomatoes for this) or go buy a can of them (especially the seasoned kind)





Mix with the garlic, add pasta and some olive oil, stir around. Add any herbs and spices...oregano, parsley salt pepper





Then add a heaping cup (or two...to your liking) of shredded (or thinly sliced fresh) mozzarella cheese. Put a lid on it and let it melt.





So delicious!
This is very delicious and very lean too!


roasted red pepper pesto





1 cup roasted rep peppers packed in oil


1/2 cup packed fresh basil leaves


2 garlic cloves


1-2 tablespoons olive oil


6 tablespoons good quality parmesan cheese


8-10 cashews or pistachios 9 you can use 2 tablespoons pine nuts instead)


1-2 tablespoons of the pepper water


salt and pepper to taste





Combine all in food processor till smooth.





use on penne pasta or a cheese tortellini


you can add chicken or shrimp
If you go to this website it has a lot of pasta recipes:





http://www.recipezaar.com/recipes/pasta

Plzzzzz i need the most delishes pasta souse recipes?

kraftfoods.com or myfreerecipes.comPlzzzzz i need the most delishes pasta souse recipes?
Do you mean ';delicious pasta sauce';?Plzzzzz i need the most delishes pasta souse recipes?
';delishes'; is spelled delicious and ';souce'; is spelled sauce. now people can understand what you're asking.
Red Sauce:





Marinara Sauce (Tomato Sauce)





2 large cloves garlic, lightly smashed


1/4 cup good olive oil


2 lb very ripe plum tomatoes, peeled, seeded, and chopped (or on 28 oz can Italian peeled tomatoes, drained and chopped)


kosher salt


8-10 fresh basil leaves, torn into pieces





In a large skillet, cook the garlic in olive oil over medium heat, pressing occasionally with the back of a spoon, until golden brown. About 4 minutes.


Add tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until thesauce is thick, 15-20 minutes, depending on the tomatoes. Stir in basil leaves.


Serve over hot cooked spaghetti. Makes about 3 cups of sauce.





---------------------------------


White Sauce:





Alfredo





1/2 cup butter


2 tablespoons cream cheese


1 pint heavy cream


1-2 teaspoon garlic powder (start with 1 and taste)


kosher salt %26amp; freshly ground black pepper


2/3 cup fresh grated parmesan cheese or romano cheese





In a medium to large saucepan melt the butter over medium heat. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream. Season with the garlic powder, salt and pepper.


Bring to a good simmer and whisk frequently until sauce thickens, around 25 minutes.


Remove from heat and stir in cheese. Taste and adjust seasoning's. Makes about 1 pint.
Pizza sauce





INGREDIENTS


1 (6 ounce) can tomato paste


6 fluid ounces warm water (110 degrees F/45 degrees C)


3 tablespoons grated Parmesan cheese


1 teaspoon minced garlic


2 tablespoons honey


1 teaspoon anchovy paste (optional)


3/4 teaspoon onion powder


1/4 teaspoon dried oregano


1/4 teaspoon dried marjoram


1/4 teaspoon dried basil


1/4 teaspoon ground black pepper


1/8 teaspoon cayenne pepper


1/8 teaspoon dried red pepper flakes


salt to taste


DIRECTIONS


In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.


Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Rice, Noodles or Pasta recipe ideas?

I have rice and 2-minute-noodles and pasta, and that's about it until I can afford to go shopping again haha.





I also have lots of cheese, and leafy vegetables (chinese cabbage, beetroot greens etc) from the garden, but no meat.





Can anyone give me simple, easy recipes that I can use with some of these ingredients? Maybe some good (and cheap) things to go with them to buy when I do get to go shopping.Rice, Noodles or Pasta recipe ideas?
For the rice**____________________________





-----------Easy Rice Pudding Recipe





INGREDIENTS:





* 2 c. cooked rice


* 1/2 c. sugar


* 2 eggs, slightly beaten


* 2 c. milk


* 1/2 tsp. vanilla


* 1/4 c. raisins


* 1/2 tsp. powdered cinnamon





PREPARATION:


Place rice in bowl, add all ingredients, stir to mix. Pour into greased baking dish or pan. Bake about 25 minutes in a 350 degree oven.





-----------------------Easy Mexican Rice





1 1/2 lbs ground beef


1 (3 1/2 ounce) bag boil-in-the-bag rice (cooked)


1 (16 ounce) jar salsa (please use a small jar of your favorite salsa, I like using mild)


1 1/2 cups shredded Mexican blend cheese











1. Cook ground beef in a 10 inch skillet until it's no longer pink; drain.


2. Add rice and salsa to beef.


3. Stir well.


4. Sprinkle cheese evenly over mixture.


5. Cover and let cheese melt (about 5 minutes).


6. If desired serve with refried beans and a salad.





--------------------Thai Vermicelli Rice Noodles in a Spicy Broth





INGREDIENTS:





* 1 package rice vermicelli noodles, or 12 oz.


* 1 can coconut milk


* 3 shallots, chopped fine (or 1 small onion)


* 2 cloves garlic, minced


* 1 Tbsp. regular chilli powder


* 2 Tbsp. peanut, sunflower, or other oil for frying


* 1 tsp. shrimp paste


* 1 Tbsp. ground bean sauce


* 1 tsp. tamarind paste (or more according to taste)


* 1 Tbsp. fish sauce


* optional: 1 fresh red chilli, sliced (de-seeded)


* handful of fresh basil leaves (holy or sweet basil), roughly chopped


* handful of fresh coriander leaves, roughly chopped


* 3 spring onions, sliced fine


* fish sauce to taste


* 2 hard-boiled eggs, sliced


* 2 key limes cut in half (or regular limes cut into wedges)


* 1/2 package deep-fried tofu, cut into small square pieces


* (Serves 2)





PREPARATION:





1. Place oil in a wok or deep frying pan.


2. Add shallots and garlic, and stir fry one minute.


3. Add fresh red chilli (if using) and chilli powder, frying briefly.


4. Add coconut milk.





# As you bring this ';soup'; to a simmer, add shrimp paste, bean sauce, fish sauce, and tamarind paste, stirring to mix.


# When soup reaches a boil, reduce heat to a slow simmer.


# Do a taste test. This ';gravy'; should be tangy - a balance of salty and sour - and a little spicy.


# If more salt is required, add up to 2 Tbsp. fish sauce. If too salty, add up to 2 Tbsp. lime juice or 1 more tsp. tamarind paste.


# Keep soup warm on minimum heat.


# Cook vermicelli noodles. This can either be done quickly by boiling them in the usual way, or simply allow noodles to sit in a pot of boiled water with the lid on for up to 1/2 hour. While noodles are cooking, prepare toppings (basil, coriander, spring onions, limes, tofu, and eggs).


# To assemble, place noodles in serving bowls and ladle soup overtop (bowls should be at least 1/3 full of the spicy soup).


# Now either add the other toppings yourself, or place in bowls and allow guests to add their own, according to taste.


# Serve with slices of key lime on the side, as well as additional red chillies or chilli sauce (for guests who like it extra spicy).





**For the Pasta___________________________





---------------Easy pasta





1 cup uncooked pasta


1 lb ground beef


1 onion, chopped


1 (14 1/2 ounce) can diced tomatoes and green chilies or diced tomatoes with jalapenos


1/4 cup catsup


1 cup shredded cheddar cheese or taco cheese


1 dash salt


1 dash pepper


1 dash garlic salt











1. Cook and drain pasta.


2. Brown beef and onion.


3. Drain; stir in pasta, tomatoes (undrained), and catsup.


4. Season with salt, pepper and garlic.


5. Heat through.


6. When heated, top with cheese and serve.


7. Garnish with chopped green onion if desired.





------------------Amazing Simple Pasta





1 lb farfalle pasta (butterfly pasta)


6 tablespoons butter


1/2 cup parmesan cheese, freshly grated


1/2 teaspoon salt











1. Boil the pasta in at least 2 quarts of water until it is tender, but not falling apart. Drain well in a colander (don't rinse!) and return right away to the warm cooking pot.


2. Cut up the butter into the pasta and add the grated Parmesan cheese. Add the salt, less if desired. Toss carefully and serve when butter and cheese have fully melted.


3. NOTE: Do not use the ';green can'; Parmesan cheese or you will be disappointed! Fresh Romano can also be substituted.





------------------------------Easy Garlic Pasta Recipe





INGREDIENTS:





* 1 pound spaghetti noodles


* 1/2 cup olive oil


* 2 cloves garlic, minced


* 1/4 cup finely chopped onions


* 1 tsp salt


* pepper to taste


* 1/2 cup toasted bread crumbs





PREPARATION:


Prepare the pasta according to the package directions.





Heat the oil in a large frying pan over medium heat. Add the garlic and onion and sautee until soft, about 5 minutes. Season with the salt and pepper.





Drain the pasta, reserving 1/3 cup of the cooking water.





Pour the cooking water into the oil and garlic mixture and cook over low heat for one minute.





In a large mixing bowl, combine the pasta and garlic sauce. Toss, then sprinkle on bread crumbs and serve.





-------------------Simple Tuna Pasta Salad





12 ounces pasta shells or macaroni, cooked and drained


12 ounces canned chunk albacore tuna, drained


1 cup chopped celery


1 cup frozen green peas, thawed


1 1/2 cups mayonnaise or Miracle Whip (this amount is an estimate, you'll need enough to make the salad creamy)


salt and pepper











1. Combine the cooked and drained pasta with the drained tuna, chopped celery, peas, and mayonnaise, using only enough mayonnaise for the salad to be creamy.


2. (If it's made ahead, you may need more because the pasta will absorb the mayo.) Chill at least 1- 2 hours before serving.














**For the Noodles_______________________





------------------Easy Basil-sesame Noodles





INGREDIENTS:





* SERVES 2 (or more)


* 1 package fresh udon/Shanghai-type noodles (wheat noodles work well, but you can also try this recipe with rice noodles)


* 1 cup Thai holy basil leaves, or sweet basil leaves


* 2 Tbsp. sesame seeds


* 4-5 cloves garlic


* 1/4 cup olive oil


* 1 tsp. sesame oil


* 1 Tbsp. vegetarian fish sauce (or regular fish sauce, if non-vegetarian)


* 1 Tbsp. fresh lime juice


* Optional: 1 small red chilli (seeds removed), OR 1/4 to 1/2 tsp. red chilli flakes


* extra basil leaves for garnish


* Optional: 1 Tbsp. toasted sesame seeds for garnish





PREPARATION:





1. If using dried noodles, set them to boil while you prepare the Thai-style pesto. If using fresh noodles, boil them afterward, as they only take a couple of minutes to cook.





2. To make the pesto (sauce), place all ingredients (except garnishes) in a food processor.





3 Process well.





4 Taste the pesto for salt and spice. Add more [vegetarian] fish sauce if not salty enough, and more chilli (if using) if not spicy enough. If too salty, add another squeeze of lime juice. Do not warm up this mixture, or it will lose its wonderful flavor and nutrients.





5 When noodles are cooked, drain and immediately toss with the basil-sesame pesto sauce.





6 To serve, garnish with a few leaves of basil and some toasted sesame seeds.





7 Note: to toast your own sesame seeds: Place seeds on a small cookie sheet or pie plate and broil/grill in the oven. Watch the seeds carefully, as they will burn very quickly (seeds are toasted when they turn golden-brown).





-------------Quick %26amp; Easy Chicken and Noodles





4 boneless skinless chicken breasts, cut into bite size pieces


2 tablespoons vegetable oil


1 teaspoon italian seasoning


64 ounces chicken broth


1 can cream of celery soup


1 1/2 cups fresh carrots, diced


1 can peas, optional


1/4-1/2 cup chicken gravy mix


1 package no yolk noodles











1. Put bite size chicken pieces in a large skillet with oil with Italian seasoning and saute until no longer pink- about 10 minutes Add chicken broth and carrots and simmer on medium heat for approximately 10 minutes more.


2. Stir in uncooked egg noodles and continue simmering until noodles are tender- about 12 minutes Mix cream of celery soup into the noodle mixture and add the dry gravy mix slowly until you get the consistency you desire-- I like my thick so I add a larger amount.


3. Add peas and cook until warmed through- approx.


4. 5-10 minutes Serve with bread and butter!Rice, Noodles or Pasta recipe ideas?
Are you kidding?


I can feed a whole village with that!





.
hi there as you have plenty of veg cut the veg the same size pieces not the beetroot. put them in a casserole add some garlic and spray with olive oil for a 30 40 Min's check after 30 Min's put some tomato in as well happy eating Christina
I sometime cook 2 minute noddles and add frozen corn kernals and cook for about 3 minutes.It's quite nice.





You can cook rice and throw in chopped up vegies as the rice cooks. If you have beef or chichen stock add that to the rice.

Can someone help me with a pasta recipe I have...?

If it says to brown the meat and then mix the meat, cheese, sauce, and penne noodles in a casserole dish and bake- does that mean to put the dry noodles in, or do I have to boil them first? Sorry- don't make fun of me, I'm new at the whole recipe thing...Can someone help me with a pasta recipe I have...?
Read this Italian pasta blog. You will be happy to see it...





At Pranzo or lunch today, my special someone and I prepared our traditional pasta with thick tomato sauce. This is the original recipe of mamma who has stayed with her restaurant in the city for at least six years when she was still young. Everytime mamma prepares this sauce, I can smell the delicious taste of the upcoming lunch. And yes, Italians are fund of these thick tomato sauces and you will have a look how it is done. I'm gonna share with you my lunch preparation for today.





Step One: Prepare the beef cuts. I prefer the one with bones but with thick meat around. It is around 2 inches by 3 inches in dimension. Please don't tell it's a bit big because it would shrink later.





Step Two: Saute the thawed beef cuts into oil (we use olive here) and sliced onion. To add more taste, you may add a vinegar to make it more sour. We uses Aceto Balsamico but this is optional. Let the outer side (exposed portion) of the meat go brown by flipping the cuts from time to time while sauteing.





Step Three : When all the beef go brown, add the tomato sauce diluted in water. (The photo shows the vinegar brand and the tomatoe sauce we used. The bottle of sauce can be used twice or thrice depending on the amount of sauce to be made).





.... and so on...





Also on this page, you will see the detailed photography of the cooking. You will never regret visiting this site as I did.





Scroll down after the photos are the step by step procedures on pasta preperation...





lick here to see... http://ilovephilippinestoo.blogspot.com/2008/01/saucy-pasta-day.htmlCan someone help me with a pasta recipe I have...?
Cook them first for 11 minutes, unless the recipe has a lot of extra liquid. If its just the sauce, that's not enough to soften the noodles.





I have a similar recipe and you put cooked penne noodles on the bottom of the pan, then you put mozzarella cheese over the noodles, then you put your meat marinara sauce over that, then one more layer of cheese, then bake it for 25 minutes at 350. Its to die for!
if you aren't completely sure, my advice would be to cook the noodles about half way and add to the casserole dish. Depending on the type of sauce you are using it may be enough liquid to cook the noodles, but according to what you have written it doesn't specify. Good Luck!
Always cook the noodles first, but not til they are soft, they should still be a bit firm to the teeth.


It is really rare to use dry pasta in a recipe - for lasagne, for example, they make noodles especially made to be used dry, but I don't like the texture of them. Better to cook pasta first.


Good luck with your cooking adventures!
boil your noodles first.


but what I do is not cook them fully, meaning boil them until they are soft but not mushy, ry one and if they seem like they still have a little firmness to them, but are not crunchy, thats good enough. They will continue to cook in the oven. Usually I boil for about 10 minutes, then bake as directed
What you are doing is a Baked zitti....Just like a lasagna..You have to cook the noodles...but leave them a little bit Al dente ( uncooked center) and you should be fine
all the recipes i have, you cook the noodles first.
I'm not sure about your recipe, but you cant put the dry pasta in with the cheese, otherwise the cheese would burn before the pasta was cooked. So I would think that you first boil your pasta leaving a little of the water with the dish and then put in the oven to cook to-gether. sorry I cant help any further.
Cook the noodles while you are preparing the rest of the ingredients. Drain the pasta and add it to the meat and cheese in the casserole dish.
I would boil the noodles first. Boil until tender but slightly firm. The sauce during the baking process will take them the rest of the way.

I'm looking for an old pasta recipe that uses corn chips.?

I remember that my mum once made a yummy pasta bake using corn chips and mince beef. I'd love to find the recipe for this or something similar.I'm looking for an old pasta recipe that uses corn chips.?
package (7-ounce size) elbow macoroni


1 pound lean ground beef


3/4 cup chopped green pepper


3/4 cup chopped onion


1 clove garlic, finely chopped


2 cups hot water


1 can (16-ounce size) tomatoes, cut up and undrained


1 can (6-ounce size) tomato paste


1 can (12-ounce size) whole kernel corn, drained


1/4 cup pitted ripe olives, sliced if desired


1 can (8-ounce size) tomato sauce


2 teaspoons chili powder


1 teaspoon oregano leaves


1 teaspoon salt


1/8 teaspoon ground cumin


1 cup crushed corn chips


1/2 cup shredded cheddar cheese








Directions:





Prepare macaroni according to package directions. Drain. Preheat oven to 350 F.





In large skillet, brown meat; pour off fat. Add green pepper, onion and garlic, cook and stir until tender. Stir in cooked macaroni, water, tomatoes,tomato paste, corn and olives.





Pour into 3-qt. shallow baking dish (13x9-inch). Stir together tomato sauce and seasonings; pour over macaroni mixture. Bake 25-30 minutes or until hot; top with corn chips and cheese. Bake 5 minutes longer or until cheese melts.





This recipe for Mexican Beef Casserole serves/makes 8I'm looking for an old pasta recipe that uses corn chips.?
Tacos in Pasta Shells


1 1/4 pounds lean ground beef


1 (3 ounce) package cream cheese


1 teaspoon salt


1 teaspoon chili powder


18 jumbo pasta shells


2 tablespoons butter, melted


1 cup taco sauce


1 cup shredded Cheddar cheese


1 cup shredded Monterey Jack cheese


1 1/2 cups crushed tortilla chips


1 cup sour cream


DIRECTIONS


In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.


Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.


Preheat oven to 350 degrees F (175 degrees C).


Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.


Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.


Top with sour cream and onions; serve.

rosacea cream