Mommy's Recipes Blog » Pasta

Meat-Lover’s Pizza Casserole

Ruthie — Tue, 22 Nov 2011 13:38:24 +0000

INGREDIENTS

1 lb uncooked ziti or other tubular pasta

1/2 lb bulk Italian sausage

1 medium onion, chopped (1/2 cup)

1 medium green bell pepper, chopped

2 cloves garlic, finely chopped

2 cans (15 oz each) pizza sauce

8 slices bacon, crisply cooked and crumbled

1/2 package (3.5-oz size) sliced pepperoni

2 cups shredded Italian cheese blend (8 oz)

DIRECTIONS

1. Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook and drain pasta as directed on package using minimum cook time. Return to saucepan.

2. Meanwhile, in 12-inch skillet, cook and stir sausage, onion, bell pepper and garlic over medium-high heat about 7 minutes or until sausage is no longer pink and onion is softened. Stir in pizza sauce, bacon and pepperoni. Pour mixture over cooked pasta; stir. Spoon half of pasta mixture (about 4 cups) into casserole. Sprinkle with 1 cup of the cheese. Spoon remaining pasta mixture on top.

3. Bake 30 minutes; top with remaining 1 cup of cheese. Bake 5 to 10 minutes longer or until hot and cheese is melted and bubbly

Lasagna Shells

Ruthie — Wed, 21 Sep 2011 03:16:19 +0000

Ingredients

18 jumbo shells

1 1/2 pounds ground beef

2 tablespoons chopped onions

1 (12 ounce) can tomato paste

1 (14 ounce) can tomato sauce

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

2 eggs

3 cups cottage cheese

1 (16 ounce) package shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

2 tablespoons dried parsley

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions

Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9×13-inch baking dish.
Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, about 30 minutes.

Lasagna Pasta Pies

Ruthie — Thu, 01 Sep 2011 13:00:25 +0000

INGREDIENTS

1 cup uncooked rotini pasta

1 lb ground Italian sausage

1 1/2 cups tomato pasta sauce

3/4 cup ricotta cheese

1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

1 cup shredded mozzarella cheese (4 oz)

DIRECTIONS

Heat oven to 350°F. Cook and drain pasta as directed on package. Meanwhile, in skillet, cook Italian sausage until no longer pink; drain. Stir in pasta sauce, ricotta cheese and pasta; cook 1 minute.

Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill with sausage mixture; sprinkle with mozzarella cheese.

Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.

Pesto Chicken Pasta Salad

Ruthie — Sun, 21 Aug 2011 13:00:34 +0000

Ingredients:

1 cup mayonnaise

1 cup plain yogurt

1 (9-ounce) package refrigerated prepared pesto

1 (3.5-ounce) jar prepared pesto

1/4 cup milk

1 orange bell pepper, chopped

1 yellow bell pepper, chopped

1 pint grape tomatoes

1 (12-ounce) can chicken, drained

1 (12-ounce) package Havarti cheese, cubed

1 (16-ounce) package campenelle pasta

1/2 (16-ounce) package frozen baby peas

Preparation:

Bring a large pot of water to a boil. Meanwhile, in large bowl combine mayonnaise, yogurt, pesto, and milk and mix well. Add bell peppers, tomatoes, chicken, and cheese and mix well; set aside.

Cook pasta in water until al dente according to package directions. Meanwhile, place peas in colander in sink.

When pasta is done, drain over peas in colander; shake off excess water and stir into bowl with remaining ingredients. Cover and chill for 4-5 hours before serving.

Chuck’s Favorite Mac and Cheese

Ruthie — Wed, 03 Aug 2011 18:18:00 +0000

Ingredients:

1 (8 ounce) package elbow macaroni

1 (8 ounce) package shredded sharp Cheddar cheese

1 (12 ounce) container small curd cottage cheese

1 (8 ounce) container sour cream

1/4 cup grated Parmesan cheese

salt and pepper to taste

1 cup dry bread crumbs

1/4 cup butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.

2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.

3. Bake 30 to 35 minutes, or until top is golden.

Tuna Broccoli Roll Up Casserole

Ruthie — Mon, 01 Aug 2011 20:39:12 +0000

Ingredients:

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup milk

1 (9 ounce) can tuna, drained and flaked

1 (10 ounce) package frozen chopped broccoli, thawed

1 cup shredded Cheddar cheese, divided

1 (2.8 ounce) can French-fried onions

6 (7 inch) flour tortillas

1 medium tomato, chopped

Directions:

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

2. In a medium bowl, stir together the cream of mushroom soup and milk. Set aside. In another bowl, stir together the tuna, broccoli, 1/2 cup of Cheddar cheese and half of the French fried onions. Stir in 3/4 cup of the soup.

3. Divide the tuna mixture evenly between the tortillas, and roll up. Place rolls seam side down in a lightly greased 9×13 inch baking dish. Pour the remaining soup over the rolls, and spread evenly using the back of a spoon. It will be a thin layer. Sprinkle the rest of the French fried onions over the soup, then the tomato, and finally the remaining Cheddar cheese. Cover with nonstick or lightly greased aluminum foil.

4. Bake for 30 minutes in the preheated oven. Remove the aluminum foil, and bake for 5 more minutes to allow the cheese to melt and brown slightly.

Pizza Stuffed Shells

Ruthie — Sat, 23 Jul 2011 13:00:12 +0000

Ingredients:

12 uncooked jumbo pasta shells

1 tablespoon oil

1 cup chopped green bell pepper

1 medium onion, chopped (1/2 cup)

1 1/2 cups chopped pepperoni (about 6 ounces)

1 cup chopped Italian plum tomatoes (about 3 medium)

8 oz. (2 cups) shredded 6-cheese Italian cheese blend

1 (15-oz.) can pizza sauce

Directions:

1. Cook pasta shells to desired doneness as directed on package. Drain. Meanwhile, heat oven to

350ºF. Spray 11×7-inch (2-quart) glass baking dish with nonstick cooking spray.

2. Heat oil in large skillet over medium heat until hot. Add bell pepper and onion; cook and stir 3

to 4 minutes or until tender. Remove from heat. Add pepperoni, tomatoes and 1 1/2 cups of the cheese; mix well.

3. Fill each cooked pasta shell with pepperoni mixture. Place in sprayed baking dish. Spoon any

remaining pepperoni mixture between shells. Spoon pizza sauce over stuffed shells. Cover with foil.

4. Bake at 350ºF. for 30 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake an additional

5 to 10 minutes or until sauce is bubbly and cheese is melted.

Hot Bacon and Pasta Salad

Ruthie — Fri, 22 Jul 2011 13:00:18 +0000

Ingredients:

1 box (7.75 oz) Betty Crocker® Suddenly Salad® classic salad mix

4 slices bacon, cut into 1-inch pieces

1/4 cup sliced onion

3 tablespoons balsamic vinegar

1 tablespoon packed brown sugar

1 tablespoon olive oil or vegetable oil

1/4 teaspoon Dijon mustard

4 cups baby spinach

1 pear, cut into bite-size pieces

4 oz blue cheese, crumbled (1 cup)

Directions:

1. Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered,

12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.

2. Meanwhile, in 10-inch nonstick skillet, cook bacon and onion, stirring occasionally, until bacon

is crisp. Transfer bacon and onion to large bowl with slotted spoon, reserving bacon drippings.

Stir Seasoning mix from packet, vinegar, brown sugar, oil and mustard into drippings.

3. In large bowl, toss bacon and onion mixture, spinach, pear and dressing until mixed; stir in

cooked pasta. Sprinkle cheese over top of salad. Serve warm.

Peppered Shrimp Alfredo

admin — Thu, 23 Jun 2011 18:25:33 +0000

Ingredients

12 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley

Directions

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.
Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Healthy Fettuccine with Sweet Pepper-Cayenne Sauce

admin — Tue, 07 Jun 2011 00:06:28 +0000

Ingredients

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste

Directions

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.
Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
Toss hot pasta with sauce and season with salt and pepper to taste; serve.