Category: Pasta

Categories
Casseroles Cheese Pasta Vegetarian

Macaroni & Cheese

1 (16 oz.) package elbow macaroni
1/2 pound sharp cheddar cheese, shredded
1/2 pound gouda, shredded
1/2 pound jack cheese, shredded
1/2 pound Colby cheese, shredded
1/2 stick butter or margarine
3 tablespoons flour 
2 cups milk, or 1 cup milk and 1 cup beer
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon fresh ground black pepper
Boil macaroni according to package directions, drain and keep warm.  Melt butter in large pan, add flour and spices, cook for a couple minutes stirring constantly.  Whisk in milk.  Stir until thickened, over low heat.  Mix in cheeses, reserving 1/2 cup of cheese.  Stir until melted and smooth.  Mix in cooked macaroni.
*To make baked macaroni & cheese:
Pour into baking dish, top with reserved cheese and 1/4 cup bread crumbs.  Bake for 30 minutes at 350. 
12  Servings
Categories
Casseroles Italian Main Dish Pasta Vegetarian

Inside Out Ravioli

1 lb ground beef
1 medium onion, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 (16 ounce) jar spaghetti sauce
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 (16 ounce) package pasta, of your choice cooked and drained
2 beaten eggs
1/2 cup soft breadcrumbs
2 cups shredded ricotta cheese
1 1/2 cups shreeded mozzarella cheese
2 garlic cloves, minced

Cook beef, onion, salt, pepper, and garlic cloves until onion is tender, drain.

Stir in spaghetti sauce, tomato sauce, tomato paste  Simmer 10 minutes.
Combine spinach, noodles, eggs, bread crumbs, ricotta cheese.  Place 1/2 in a greased 13X9 baking dish.
Top with 1/2 of the meat sauce.   Repeat layers.
Cover and bake@ 350 degrees 40-45 minutes.  Sprinkle with mozzarella.  Let stand 10 minutes.

 8  Servings
Categories
Casseroles Ham Mushrooms Pasta Peas

Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

1 (12 oz.) package bowtie or farfalle pasta
2 cups ham , cubed
1 cup frozen peas
1 1/2 cups mushrooms, portabella –  cubed
1 cup onions, chopped.
4 ounces cheddar cheese, smoked – shredded
8 ounces cheddar cheese, shredded
2 cups milk
2 tablespoons flour, plain
4 tablespoons butter, melted
dash mustard, dry
dash salt

dash pepper
dash cayenne pepper

1 cup bread crumbs
Melt 2 tbs. butter in frying pan, saute onions in butter over med-high heat until transluscent.  Add mushrooms and a splash of red wine, saute until mushrooms are softened.  Meanwhile, boil pasta according to pkg. directions.  Drain, and return pasta to pan.  Add ham, peas and mushroom mixture to pasta – toss.
Pour into oiled casserole dish.
In a saucepan, melt 2 tbs. butter, add flour, dried mustard, salt, pepper, cayenne pepper.  Slowly add in the milk with a whisk.  Stir until slightly thickened.  Whisk in the cheeses.  Stir over low heat until smooth. Pour over pasta-ham-veg. mixture. 
Bake for 20 minutes at 350ยบ .  Sprinkle bread crumbs on top and bake an additional 10 minutes.

8  Servings
Categories
Pasta Side Dishes

Boston Market Mac & Cheese

3 cups spiral shaped pasta
2/3 cup milk
1 pound Velveeta Cheese, cubed
1/4 teaspoon dry mustard
1/2 teaspoon ground. turmeric
salt and pepper to taste

Cook pasta; drain well. While pasta is cooking, put remaining ingredients in top of double boiler over simmering water. Stir with wire whisk until smooth. Keep cheese mixture warm till pasta is cooked and drained. Stir pasta into cheese.

Categories
Pasta Sauces

Alla Vodka pasta sauce

Have a fire extinguisher and up to date homeowners insurance for this one!  Came close to setting the kitchen on fire making this recipe.  But, the flavor is outstanding and worth the risk and the calories!
3/4 package bacon, sliced into 1/2 inch strips 
4 shallots 
1 stick butter 
1 gallon tomatoes, stewed, crushed 
1 pint heavy cream 
2 pints vodka 
pinch salt and pepper 
2 tablespoons sugar 
Fry bacon until almost done, then add shallots and cook.  When shallots are clear, add butter, salt, pepper, and sugar. Continue to cook over med heat until bubbly.  Add vodka and bring back to a simmer.  CAREFULLY light the contents of pan on fire.  Very carefully, stir, never lean over the pan!!  Let flame for a few minutes, then blow the flames out.  Add tomatoes and simmer about 20 – 30 minutes, or until sauce becomes thickened.  Add cream and simmer a few more minutes.  Serve over cooked pasta with grated parmesean cheese on top.
8  Servings
Categories
Pasta Sauces

Alfredo Sauce from Olive Garden

This starts with a stick of butter and real cream.  Diet disaster!  Use at own risk.

1/2 cup butter 
2 cups heavy cream
1/8 teaspoon garlic powder
1/8 teaspoon fresh ground black pepper
1/4 cup grated Parmesan cheese

Melt butter in a medium saucepan over medium heat.  Add the cream, garlic powder, and pepper and simmer for 10-12 minutes or until thick.  When the Alfredo sauce has reached your desired consistency, stir in the Parmesan cheese.  Remove from heat.  Serve over cooked pasta.

Categories
Pasta Sauces

Light Alfredo Sauce

2 cups nonfat cottage cheese
1/2 cup evaporated skimmed milk 
3 tablespoons freshly grated Parmesan cheese
2 tablespoons butter-flavored granules
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
Dash of ground red pepper
Combine all ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.  Pour mixture into a small saucepan; cook over medium-low heat, stirring constantly, until thoroughly heated.

Makes 2-3/4 cups.

Categories
Pasta Sauces

Alfredo Sauce

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste 
Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.  Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).  Season to taste with salt and black pepper. Serve over your favorite pasta.
Categories
Pasta Salads

Pasta Salad

1 pound rotini, tricolor pasta, cooked and drained
1 teaspoon vegetable oil
1 to 2 tomatoes, pulp and seeds removed, finely diced
1 green onion tops, sliced thinly
1/4 cup cucumbers, peeled, seeded and diced finely
salt
VINAGRETTE DRESSING
Toss pasta with oil, chill in refrigerator at least 30 minutes.
Add vegetables and season with salt to taste.  Serve with vinagrette on side or add to pasta immediately before serving.
4  Servings
Categories
Pasta Pumpkin Ravioli

Pumpkin Ravioli with Gorgonzola Sauce

I found this recipe on Cooking Light’s website. Perfect for a romantic fall dinner!

For a new way to enjoy pumpkin this season, try these pumpkin ravioli with a rich yet mellow Gorgonzola sauce.

You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked. Pour a chilled chardonnay.

Yield: 6 servings
Ingredients

* 1 1/4 cups canned pumpkin
* 2 tablespoons dry breadcrumbs
* 2 tablespoons fresh grated Parmesan cheese
* 1/2 teaspoon salt
* 1/2 teaspoon minced fresh sage
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground nutmeg
* 30 round won-ton wrappers
* 1 tablespoon cornstarch
* Cooking spray
* 1 cup fat-free milk
* 1 tablespoon all-purpose flour
* 1 1/2 tablespoons butter
* 1/2 cup (2 ounces) crumbled Gorgonzola cheese
* 3 tablespoons chopped hazelnuts, toasted

Preparation

Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.

Working with 1 won-ton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining won-ton wrappers and pumpkin mixture.

Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.

Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.

Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.
Nutritional Information

Calories: 250 (33% from fat)
Fat: 9.1g (sat 4.5g,mono 2.7g,poly 0.7g)
Protein: 9.5g
Carbohydrate: 33g
Fiber: 3.1g
Cholesterol: 22mg
Iron: 2.4mg
Sodium: 636mg
Calcium: 162mg