Do you have any noodle and / or pasta recipe suggestions?

I love pasta and noodles, I hope you can suggest some recipes for these. Thanks! %26lt;3Do you have any noodle and / or pasta recipe suggestions?
Penne with Five Cheeses





salt


2 cups heavy whipping cream


1 cup crushed tomatoes w/o seasonings


1 bag (2 C.) Kraft Italian Cheese blend


2 tablespoons ricotta cheese (optional) *


6 fresh basil leaves, chopped


1 pound penne pasta


4 tablespoons (1/2 stick) unsalted butter





Preheat the oven to 500 degrees F.





Bring 5 quarts of salted water to a boil in a stockpot. Drop the penne into the boiling water and parboil for 5 minutes. Drain well.





While pasta is boiling combine all the ingredients, except the penne and butter, in a large mixing bowl. Mix well. After the penne is drained, add it to the ingredients in the mixing bowl, tossing to combine.





Pour mixture into shallow baking dish, put butter slices on top and bake uncovered for 10-15 minutes, or until bubbly and brown on top.





* Adding 2 Tbls. of ricotta cheese will make the dish


extra rich and creamy. Definitely not needed though if you don鈥檛 want to use it.














Pasta w/ Broccoli, Ham %26amp; Cheese





1 lb pasta like rotini


1 lb frozen broccoli florets


戮 cup Parmesan cheese


戮 c finely grated cheddar


陆 c. sour cream


陆 c milk


陆 lb cubed ham





Cook Pasta and steam broccoli.


In a large boil mix all the ingredients together and toss.


Pepper to taste and serve warm














Easy Pastitsio (greek pasta)





1 package (8 ounces) uncooked elbow pasta


1 1/2 pounds ground beef


1 can (14.5 ounces) diced tomatoes with onion and garlic


1 cup frozen chopped sweet green pepper


1 teaspoon ground cinnamon


1 teaspoon salt


1/4 teaspoon black pepper


5 eggs


2 jars (16 ounces each) bottled reduced-fat Alfredo sauce


1/4 teaspoon ground nutmeg (optional)


2 tablespoons grated Parmesan





Heat oven to 375F. Coat shallow 3-quart casserole with nonstick cooking spray. Cook pasta until al dente and drain.


While pasta is cooking, cook beef, about 3 minutes; drain off any excess fat. Add tomatoes, green pepper, cinnamon, salt and pepper; cook, uncovered, 5 minutes, until liquid has evaporated. Remove from heat.


Spread half the pasta over bottom of prepared casserole. Spoon meat mixture over the pasta. Cover the meat with the remaining pasta. Whisk eggs in a bowl until blended. Stir in Alfredo sauce and nutmeg until well blended. Slowly pour mixture evenly over the pasta in the casserole. Sprinkle the top evenly with the grated Parmesan cheese. Bake the casserole in the 375F oven for 30 minutes or until the mixture is bubbly and the top is golden brown. Let casserole stand 15 minutes.Do you have any noodle and / or pasta recipe suggestions?
Pasta and Clamsauce





Get cans of clam sauce (found at most markets where pasta sauces are), some fresh clam mean, and some shrimp. Boil the pasta , any kind( i like Liguini), and when thats bout done, start cooking the clam sauce. Cook the shrimp and clams seperatly and when they are finished, add them to the clam sauce. Serve the sauce on top of the Liguini, yum!
Mushroom Walnut Sauce for Pasta





2 Tbsp. extra virgin olive oil


8 oz. Mushrooms - sliced


1/4 C. Walnuts - chopped


3/4 C. Heavy whipping cream


1/4 tsp. Black pepper


1/2 C. Fresh Parmesan - grated





Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta. Especially good w/ stuffed pastas.


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Pasta Puttanesca





2 Tbsp. extra-virgin olive oil


4 to 6 cloves garlic, chopped


1 tin flat anchovy fillets, drained


陆 tsp crushed red pepper flakes


20 oil-cured black olives, pitted and coarsely chopped


3 Tbsp. capers


1 (32-oz) can crushed tomatoes


1 (14.5-oz) can diced tomatoes, drained


A few grinds black pepper


1/4 cup flat leaf parsley, chopped


1 pound spaghetti, cooked to al dente


Crusty bread, for mopping


Grated Parmigiano Reggiano or Romano, for garnish





Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.





Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.





--Rachael Ray


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Penne with 5 Cheeses





Kosher salt


2 C. heavy cream


1 C. crushed tomatoes in thick tomato puree


1/2 c freshly grated Pecorino Romano (1 1/2 oz.)


1/2 c. shredded imported Italian fontina (1 1/2 oz.)


1/4 c. crumbled Italian Gorgonzola (1 1/2 oz.)


2 tablespoons ricotta cheese


1/4 pound fresh mozzarella, sliced


6 fresh basil leaves, chopped


1 pound imported penne rigate pasta


4 tablespoons (1/2 stick) unsalted butter





Preheat oven to 500 degrees F.


Bring 5 quarts of salted water to a boil in a stockpot.


Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.


Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c. capacity) Dot with the butter and bake until bubbly brown on top, 7 to 10 minutes.





--Ina Garten


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Szechuan Noodles





6 garlic cloves, chopped


1/4 cup fresh ginger, peeled and chopped


1/2 cup vegetable oil


1/2 cup tahini (sesame paste)


1/2 cup smooth peanut butter


1/2 cup good soy sauce


1/4 cup dry sherry


1/4 cup sherry vinegar


1/4 cup honey


1/2 teaspoon hot chili oil


2 tablespoons dark sesame oil


1/2 teaspoon freshly ground black pepper


1/8 teaspoon ground cayenne pepper


1 pound spaghetti


1 red bell pepper, julienned


1 yellow bell pepper, julienned


4 scallions, sliced diagonally (white and green parts)





Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.





Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.





--Ina Garten
if you have leftover noodles or spaghetti, you can mold it together and fry it or bake it so it takes shape of a cake/pie-ish mold. its SO good. sprinkle parmesian cheese on it or you can eat it with cottage cheese. ahhhhhhhh so good. :)
My absolute favorite dish to serve over pasta is chicken fricassee. The spring rain salad uses a unique type of pasta that I find fun to work with.





Chicken Fricassee


Recipe courtesy of the Whole Life Nutrition cookbook





Ingredients


鈥?录 cup arrowroot powder (or cornstarch)


鈥?陆 tsp sea salt or Herbamare


鈥?陆 tsp freshly ground black pepper


鈥?1 tsp dried thyme


鈥?2 large boneless, skinless chicken breasts, cut into pieces





鈥?1 tbsp extra virgin olive oil


鈥?10-12 cloves garlic, crushed


鈥?1 鈥?14.5 oz can diced tomatoes


鈥?3 tbsp white wine vinegar


鈥?2 tbsp tomato paste


鈥?录-1/2 cup water


鈥?1 鈥?14.5 oz. can artichoke hearts, drained and rinsed


鈥?陆 cup pitted kalamata olives


鈥?录 cup tightly packed chopped fresh basil


鈥?3 tbsp chopped fresh oregano


鈥?6 cups baby spinach


鈥?Herbamare/salt and freshly ground black pepper to taste


鈥?Chopped fresh basil and oregano for garnish





Place arrowroot powder, herbamare or sea salt, black pepper, and dried thyme into a shallow dish and gently mix together with a fork. Add the chicken pieces and move chicken around to coat with the mixture.





Heat olive oil in a large 11 inch deep skillet or pot over medium heat. Add the chicken pieces and lightly saut茅 for about 5 minutes, moving the chicken around to cook on all sides. Add the crushed garlic and continue to cook for about another minute, keeping everything moving in the pan. Add the diced tomatoes, white wine vinegar, tomato paste, and water; stir to mix everything together.





Then add the artichoke hearts, olives, and chopped fresh herbs; gently mix everything together. Cover and simmer for about 35 minutes over low heat, stirring occasionally. Then add the spinach, and cook for about another 10 minutes. Remove from heat and add salt and pepper to taste. Garnish with chopped fresh basil and oregano.





Yield: 4 -6 servings








Teriyaki Fish and Soba Noodle Salad


Recipe courtesy of the Moosewood Daily Special cookbook





Ingredients


Teriyaki Marinade


1/2 cup soy sauce


1/2 cup sake or dry sherry


2 garlic cloves, minced or pressed


1 inch piece of ginger, cut into thin rounds


3 tbsp brown sugar, packed





1 lb chicken or firm fish fillets (salmon, mahimahi, or sea bass), rinsed and patted dry


3 quarts water


1/4 tsp salt


4 oz. fresh spinach, rinsed and drained


2 carrots


2 scallions


2 garlic cloves


8 oz. soba noodles (or whole wheat spaghetti if that's what you have)


2 tbsp rice vinegar


1/2 cup orange juice


2 tsp dark sesame oil





In a small nonreactive saucepan, combine all of the teriyaki marinade ingredients. Bring them to a boil, then lower the heat and simmer for 5 minutes. Transfer marinade to a nonreactive baking pan and refrigerate to cool quickly. Strain the cooled marinade into a measuring cup and discard any solids.


Place the fish in the same baking pan, pour on 1/3 cup of the marinade, and refrigerate it while you prepare the remaining ingredients or up to 2 hours. In a large covered pot, bring the water and salt to a boil. Meanwhile, remove any large stems from the spinach, cut or tear into bite-sized pieces, and set aside in a large serving dish. Peel and grate the carrots, thinly slice the scallions on a severe diagonal, and mince the garlic.


Preheat the grill or the oven (400 degrees).


When the water boils, ease in the soba noodles and cook for about 5 minutes, until al dente. Drain in a colander, rinse with cold water, drain again, and set aside in a shallow bowl. Whisk together the minced garlic, rice vinegar, orange juice, sesame oil, and 2 tbsp of the remaining marinade. Pour over the cooked soba noodles and gently toss.


Remove the fish or chicken from the marinade. If fish, broil or grill on each side for 4-5 minutes per inch of thickness. If chicken, cook for about 10 -15 minutes. Turn the protein, no matter which, halfway through and baste with the marinade.


For a flashy presentation, mound the soba noodles in the center of the spinach, sprinkle the carrots around the edge of the bowl, place the protein in the center, and sprinkle with scallions. Serve immediately.





Yield: 4 servings





Spring Rain Salad





Ingredients


鈥?1 pkg bean thread (8 oz. pkg)


鈥?1 cucumber


鈥?2 eggs


鈥?录 tsp salt


鈥?陆 cup ham (substitute small cubes of chicken)


鈥?1 tbsp sugar


鈥?Green onion (for taste/presentation)


鈥?Cooking oil


Dressing


鈥?陆 cup rice wine vinegar


鈥?2 tbsp soy sauce (try 戮 fish sauce, 录 soy sauce)


鈥?2 tbsp sesame oil 1 tbsp sesame oil


鈥?3 tbsp sugar


鈥?陆 tsp salt


鈥?2 tbsp salad oil





Bring water to a boil. Remove from heat, add bean threads; stir until soft. Rinse with cold water and drain. Cut into short pieces. Peal cucumber leaving some green, cut in half, hollow out seeds, slice into thin strips





Beat eggs in sugar and salt, heat frying pan and grease evenly. Pour small portions of eggs into pan and spread evenly. Fold pancakes and cut into thin strips





Combine dressing ingredients in jar and shake well.


Spread bean thread, arrange cucumber, ham and eggs on top. Pour dressing over top and serve.
Calliflower pasta sauce w/ penne noodles
For pasta ... Whenever I make spaghetti or beef and macaroni in tomato sauce I ALWAYS make an extra amount as my family loves these the next day fried in a small amount of butter.


For noodles ... I make Mee Goreng, using Ramen Noodles without the seasoning packet (recipe here ... http://www.associatedcontent.com/article鈥?/a> It's a little more work than fried Spaghetti or Fried Beef and Macaroni - but its worth it!