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Posts Tagged ‘pasta’

Swiss Mushroom Orzo

Swiss Mushroom Orzo

Ingredients
1 cup uncooked orzo pasta
1 cup (4 ounces) shredded Swiss cheese
4 tablespoons cold butter, divided
2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sliced fresh mushrooms

Directions
Cook orzo according to package directions. Meanwhile, in a food processor, combine the cheese, 3 tablespoons butter, garlic, salt and pepper; cover and process until smooth. In a large saucepan, saute the mushrooms in remaining butter until tender. Drain orzo and add to mushrooms. Stir in cheese mixture until melted. Yield: 3 servings.

Recipe found here: Swiss Mushroom Orzo

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Creamy Noodle Casserole

Creamy Noodle Casserole

Ingredients
1 package (12 ounces) egg noodles
1 package (16 ounces) frozen broccoli cuts
3 cups cubed fully cooked ham
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Parmesan cheese
1/3 cup butter, cubed
1/2 cup half-and-half cream
1/4 teaspoon each garlic powder, salt and pepper

Directions
In a Dutch oven, cook noodles in boiling water for 5 minutes. Add broccoli and ham; cook 5-10 minutes longer or until noodles are tender.

Drain; return to pan. Stir in the remaining ingredients. Cook and stir over low heat until butter is melted and mixture is heated through. Yield: 8 servings.

Recipe found here: Creamy Noodle Casserole

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Slow Cooker Mushroom Spinach Lasagna

Slow Cooker Mushroom Spinach Lasagna

Ingredients
PAM® Original No-Stick Cooking Spray
1 tablespoon olive oil
1 pkg (8 oz each) fresh sliced mushrooms
1 pkg (6 oz each) baby spinach leaves
1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
2 cups Hunt’s® Tomato Sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1 container (8 oz each) part-skim ricotta cheese
1/2 cup Kraft® Grated Parmesan Cheese, divided
1/4 teaspoon ground black pepper
6 dry lasagna noodles, uncooked
1-1/2 cups shredded Italian blend cheese, divided

Directions
Spray inside of 4-quart slow cooker with cooking spray. Heat oil in large skillet over medium-high heat. Add mushrooms; cook 3 minutes, stirring occasionally. Add spinach; cook 3 minutes more or until mushrooms are tender and spinach is wilted, stirring occasionally. Stir in undrained tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally. Meanwhile, combine ricotta cheese, 1/4 cup Parmesan cheese and pepper in small bowl; set aside.

Spread 3/4 cup sauce mixture over bottom of slow cooker. Layer 3 lasagna noodles over sauce mixture, breaking noodles to fit. Top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup Italian cheese. Top with 3/4 cup sauce mixture and remaining 3 lasagna noodles, breaking to fit. Spoon remaining sauce mixture over noodles.

Cover; cook on LOW 5 hours or until noodles are tender. Sprinkle with remaining 1/2 cup Italian cheese and remaining 1/4 cup Parmesan cheese. Cover; let stand 5 minutes or until cheese melts.

Recipe found here:

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Beef & Spinach Lo Mein

Beef & Spinach Lo Mein

Ingredients
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons sesame oil
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 pound beef top round steak, thinly sliced
6 ounces uncooked spaghetti
4 teaspoons canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
2 green onions, sliced
1 package (10 ounces) fresh spinach, coarsely chopped
1 red chili pepper, seeded and thinly sliced

Directions
In a small bowl, mix the first six ingredients. Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temperature 10 minutes.

Cook spaghetti according to package directions. Meanwhile, in a large skillet, heat 1-1/2 teaspoons canola oil. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan. Repeat with an additional 1-1/2 teaspoons oil and remaining beef mixture.

Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to pan; heat through.

Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with chili pepper. Yield: 5 servings.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Beef & Spinach Lo Mein

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Hearty Cheese Tortellini

Hearty Cheese Tortellini

Ingredients
1/2 pound Johnsonville® Mild Ground Italian Sausage
1/2 pound lean ground beef (90% lean)
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (9 ounces) refrigerated cheese tortellini
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions
In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through.

Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted. Yield: 6 servings.

Recipe found here: Hearty Cheese Tortellini

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Hearty Penne Beef

Hearty Penne Beef

Ingredients
1-3/4 cups uncooked penne pasta
1 pound ground beef
1 teaspoon minced garlic
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) beef broth
1-1/2 teaspoons Italian seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups chopped fresh spinach
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato puree, broth, Italian seasoning, Worcestershire sauce, salt and pepper.

Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until wilted.

Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. Yield: 4 servings.

Recipe found here: Hearty Penne Beef

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Stovetop Italian Macaroni

Stovetop Italian Macaroni

Ingredients
1 pound ground beef
1 can (28 ounces) diced tomatoes, undrained
2 cups water
1 envelope onion soup mix
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
2 cups uncooked elbow macaroni
1/2 cup grated Parmesan cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender.

Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted. Yield: 5 servings.

Recipe found here: Stovetop Italian Macaroni

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