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Posts Tagged ‘pasta’

chicken-cordon-bleu-pasta

Chicken Cordon Bleu Pasta

Ingredients
3 cups uncooked penne pasta
2 cups heavy whipping cream
1 package (8 ounces) cream cheese, softened and cubed
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon pepper
3 cups sliced cooked chicken breasts
3/4 cup crumbled cooked Jones Dairy Farm Dry-Aged Bacon
3/4 cup cubed fully cooked ham
3 tablespoons dry bread crumbs

Directions
Preheat oven to 350°. Cook pasta according to package directions for al dente.

Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 cup Swiss cheese, onion powder, garlic salt and pepper until blended.

Drain pasta; stir in chicken, bacon and ham. Add sauce; toss to coat. Transfer to a greased 13×9-in. baking dish. Sprinkle with remaining cheese and the bread crumbs. Bake, uncovered, 18-22 minutes or until heated through. Yield: 6 servings.

Recipe found here: Chicken Cordon Bleu Pasta

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cheddar-spirals

Cheddar Spirals

Ingredients
1 package (16 ounces) spiral pasta
2 cups half-and-half cream
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 cup butter, melted
4 cups (16 ounces) shredded cheddar cheese

Directions
Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted. Yield: 15 servings (3/4 cup each).

Recipe found here: Cheddar Spirals

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pepperoni-penne-carbonara

Pepperoni Penne Carbonara

Ingredients
3 cups uncooked penne pasta
2 cups chopped sun-dried tomatoes (not packed in oil)
3 cups boiling water
1/4 cup butter
1/2 teaspoon minced garlic
1 cup chopped pepperoni
1 cup shredded Parmesan cheese
1 cup heavy whipping cream
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Cook pasta according to package directions. Meanwhile, soak tomatoes in boiling water for 10 minutes; drain well.
In a large skillet, saute tomatoes in butter for 3 minutes. Add garlic; cook 1 minute longer.

Stir in the pepperoni, cheese, cream, basil, salt and pepper. Cook over low heat until heated through. Drain pasta; toss with sauce. Yield: 6 servings.

Recipe found here: Pepperoni Penne Carbonara

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shrimp-n-noodle-bowls

Shrimp ‘n’ Noodle Bowls

Ingredients
8 ounces uncooked angel hair pasta
1 pound cooked small shrimp
2 cups broccoli coleslaw mix
6 green onions, thinly sliced
1/2 cup minced fresh cilantro
2/3 cup reduced-fat sesame ginger salad dressing

Directions
Cook pasta according to package directions; drain and rinse in cold water. Transfer to a large bowl. Add the shrimp, coleslaw mix, onions and cilantro. Drizzle with dressing; toss to coat. Cover and refrigerate until serving. Yield: 6 servings.

Recipe found here: Shrimp ‘n’ Noodle Bowls

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Today is National I Love Food Day. What a great day to explore new foods or favorites. I love pasta and Italian Sausage. I should have been born Italian.

Italian Sausage Marinara with Penne

Italian Sausage Marinara with Penne

Ingredients
1 package (19-1/2 ounces) Italian turkey sausage links, cut into 1/2-inch slices
3 small zucchini, cut into 1/2-inch slices
1 medium sweet yellow pepper, julienned
1 cup sliced fresh mushrooms
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup dry red wine or reduced-sodium chicken broth
1 can (28 ounces) Italian crushed tomatoes
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1/3 cup grated Parmesan cheese
4-1/2 teaspoons Louisiana-style hot sauce
3 teaspoons Italian seasoning
1 teaspoon sugar
1/4 teaspoon salt
4 cups uncooked whole wheat penne pasta

Directions
In a Dutch oven, saute sausage until no longer pink; drain. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning, sugar and salt. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened.

Meanwhile, cook pasta according to package directions; drain. Serve with sauce. Yield: 8 servings.

Recipe found here: Italian Sausage Marinara with Penne

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three-cheese-jumbo-shells

Three-Cheese Jumbo Shells

Ingredients
1 pound ground beef
2/3 cup chopped onion
2 cups water
2 cans (6 ounces each) tomato paste
1 tablespoon beef bouillon granules
1-1/2 teaspoons dried oregano
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
24 jumbo pasta shells, cooked and drained

Directions
In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes.

Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture.
Arrange shells in a greased shallow 3-qt. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 3-5 minutes longer or until cheese is melted.

Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6-8 servings.

Editor’s Note: If there is no “Sell By” date on a ricotta cheese carton, it should be stored in the refrigerator no longer than 5 days after purchase. Ricotta and other soft cheeses should be discarded as soon as any mold appears.

Recipe found here: Three-Cheese Jumbo Shells

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goulash

Old Fashioned Goulash

Ingredients
2 lbs ground beef or turkey
3 tsp minced garlic
1 large Yellow onion, diced
2 1/2 cups water
1/2 cup beef broth
1/3 cup olive oil
2 (15­ounce) cans tomato sauce
2 (15­ounce) cans diced tomatoes
1 T Italian seasoning
3 bay leaves
1 T seasoned salt
1/2 T black pepper
2 cups elbow macaroni, uncooked
1 cup shredded Mozzarella Cheese
1/2 Cup Shredded Cheddar Cheese

Directions
1. In a large pan, saute your ground meat in skillet over medium-­high heat until HALF cooked,
remove from heat.

2. Add garlic, onions, olive oil & until meat is fully cooked.

3. Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and
seasoned salt, and pepper. Mix well.

4. Lower heat and cover ­ allow to cook for about 20 minutes, stirring occasionally.

5. Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined.

6. Cover once again and allow to simmer for about 30 minutes.

7. Once cooked, remove the bay leaves.

8. Add only the cheddar cheese and mix until combined.

9. Add mozzarella right before serving

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