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Posts Tagged ‘pasta’

lasagna rolls

Lasagna Rolls

Ingredients
6 lasagna noodles
1 pound ground beef
1 jar (14 ounces) spaghetti sauce
1 teaspoon fennel seed, optional
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Directions
Cook lasagna noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and fennel seed if desired; heat through.

Drain noodles. Spread 1/4 cup meat sauce over each noodle; sprinkle with 2 tablespoons cheese. Carefully roll up noodles and place seam side down in an 8-in.-square baking dish. Top with remaining sauce and cheese.

Bake, uncovered, at 400° for 10-15 minutes or until heated through and cheese is melted. Yield: 6 servings.

Recipe found here: Lasagna Rolls

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Fresh Corn & Tomato Fettuccine
Fresh Corn & Tomato Fettuccine

Ingredients
8 ounces uncooked whole wheat fettuccine
2 medium ears sweet corn, husks removed
2 teaspoons plus 2 tablespoons olive oil, divided
1/2 cup chopped sweet red pepper
4 green onions, chopped
2 medium tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup crumbled feta cheese
2 tablespoons minced fresh parsley

Directions
In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.

Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.

Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and pepper mixture; toss to combine. Sprinkle with cheese and parsley. Yield: 4 servings.

Recipe found here: Fresh Corn & Tomato Fettuccine

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Chicken in Tomato-Basil Cream

Chicken in Tomato-Basil Cream

Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
3 teaspoons butter, divided
8 plum tomatoes, seeded and chopped
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
1 cup uncooked whole wheat orzo pasta
1 cup evaporated milk
1/2 cup loosely packed basil leaves, julienned
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

Directions
In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer.

Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving. Yield: 4 servings.

Recipe found here: Chicken in Tomato-Basil Cream Sauce

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California Pasta Salad

California Pasta Salad

Ingredients
1 pound thin spaghetti, broken into 1-inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained

DRESSING:
1 bottle (16 ounces) Italian salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder

Directions
Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.

In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-15 servings

Recipe found here: California Pasta Salad

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Parmesan Chicken with Pasta Rags

Parmesan Chicken with Pasta Rags

Ingredients

Chicken
3 cloves garlic, finely chopped
1/2 teaspoon seasoned salt
3 tablespoons olive oil
1 tablespoon butter or margarine
1/2 cup Progresso™ garlic herb bread crumbs
1/2 cup grated fresh Parmesan cheese
1 1/2 lb boneless skinless chicken breast halves or thighs

Pasta
8 oz uncooked lasagna noodles, broken into 2-inch pieces
1/4
cup olive oil
1 clove garlic, finely chopped
1 box (9 oz) Green Giant™ frozen chopped spinach, thawed, drained
1/2 teaspoon seasoned salt
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh basil
Garnish, if desired

Fresh basil sprigs
Shaved Parmesan cheese

Directions
1 Heat oven to 475°F. In shallow microwavable bowl, stir together 3 cloves garlic, 1/2 teaspoon seasoned salt, 3 tablespoons oil and butter. Microwave uncovered on High 1 minute or until butter is melted; stir.

2 In another shallow bowl, stir together bread crumbs and grated cheese. Coat chicken pieces with garlic mixture; coat with crumb mixture. Place in ungreased 15x10x1-inch pan.

3 Bake about 20 minutes or until juice of chicken is clear when center of thickest part is cut. Meanwhile, cook broken lasagna noodles as directed on package. Drain; cover to keep warm.

4 In 10-inch skillet, heat 1/4 cup oil over medium-high heat until hot. Add 1 clove garlic; cook and stir 1 minute or until tender. Stir in spinach and 1/2 teaspoon seasoned salt. Cook 2 to 3 minutes, stirring frequently, until spinach is cooked. Add cooked noodles, tomatoes and chopped basil; cook 1 to 2 minutes, stirring occasionally, until hot. Serve pasta mixture with chicken. Garnish with basil sprigs and shaved Parmesan cheese.

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Ravioli with Snap Peas & Mushroom

Ravioli with Snap Peas & Mushrooms

Ingredients
1 package (20 ounces) refrigerated cheese ravioli
1 pound fresh sugar snap peas, trimmed
1 tablespoon butter
1/2 pound sliced fresh mushrooms
3 shallots, finely chopped
2 garlic cloves, minced
2 cups fat-free evaporated milk
8 fresh sage leaves, thinly sliced or 2 teaspoons rubbed sage
1 teaspoon grated lemon peel
1 teaspoon lemon-pepper seasoning
1/4 teaspoon white pepper
1/4 cup shredded Parmesan cheese
1/4 cup hazelnuts, coarsely chopped and toasted

Directions
In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender. Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

Add ravioli and snap peas to sauce; heat through. Sprinkle with cheese and hazelnuts. Yield: 8 servings.
Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Ravioli with Snap Peas & Mushrooms

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Ravioli Casserole

Ravioli Casserole

Ingredients
3-1/2 cups spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained
2 cups (16 ounces) 4% cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Directions
Spread 1 cup of spaghetti sauce in an ungreased 13-in. x 9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups of sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.

Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 6-8 servings.

Recipe found here: Ravioli Casserole

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