Pasta

Pasta -

Under this section I have added several delicious pasta recipes. So what waiting for! Just browse through and create something special -

Macaroni Pie

Four Cheese Macaroni

Easy Tuna Casserole

Tuna Macaroni Salad

Penne with Pancetta and Mushrooms

Penne with Vodka Sauce

Elegant Penne with Asparagus and Shrimp

Pesto Chicken Florentine

Creamy Baked Ziti

Best Ziti Ever

Baked Ziti Casserole

Spaghetti Carbonara

Basic Baked Spaghetti

Chicken or Turkey Tetrazzini

Easy Italian Sausage Spaghetti

Crab Stuffed Manicotti

Spinach Cheese Manicotti

Chicken Manicotti Alfredo

Manicotti Alla Romana

Beef Manicotti

Rigatoni with Eggplant, Mushrooms and Goat Cheese

Shrimp Vermicelli Salad

Fresh Tomato Shrimp Pasta

Puttanesca

Shrimp Vermicelli Salad

Shrimp Vermicelli Salad -

This is a great salad to go with cold sandwiches, or to take to a barbeque.

Ingredients:

 1 pound vermicelli pasta
 1 pound cooked shrimp
 2 stalks celery, chopped
 1 tablespoon chopped fresh parsley
 1 clove garlic, crushed
 1 teaspoon dried thyme
 1 cup mayonnaise
 1/4 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.
Toss cooled pasta with cooked shrimp, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper. Chill before serving.

Rigatoni with Eggplant, Mushrooms and Goat Cheese

Rigatoni with Eggplant, Mushrooms and Goat Cheese -

Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot.

Ingredients:

 1 (16 ounce) package rigatoni pasta
 3 tablespoons olive oil
 1 large onion, chopped
 2 cloves garlic, sliced
 1 (8 ounce) package fresh mushrooms, coarsely chopped
 1 eggplant, cut into 1/2 inch cubes
 1 (28 ounce) can crushed tomatoes in puree
 1/2 cup chicken broth
 15 kalamata olives, pitted and chopped
 1 teaspoon dried thyme
 1 1/2 teaspoons salt
 1/4 teaspoon crushed red pepper flakes
 8 ounces goat cheese, cut into large chunks

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.
Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.

Spinach Cheese Manicotti

Spinach Cheese Manicotti -

It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.

Ingredients:

 1 (15 ounce) container ricotta cheese
 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
 1/2 cup minced onion
 1 egg
 2 teaspoons minced fresh parsley
 1/2 teaspoon pepper
 1/4 teaspoon garlic powder
 1 1/2 cups shredded mozzarella cheese, divided
 1/2 cup grated Parmesan cheese, divided
 2 (26 ounce) jars spaghetti sauce
 1 1/2 cups water
 1 (8 ounce) package manicotti shells

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Notes:
If refrigerating overnight, do so after step 3. Remove from the refrigerator 30 minutes before baking.

Crab Stuffed Manicotti

Crab Stuffed Manicotti -

Manicotti shells stuffed with crab meat and covered with Alfredo sauce make a great meal for family or company.

Ingredients:

 8 manicotti shells
 1 1/2 cups ricotta cheese
 1 (6 ounce) can lump crabmeat
 2 tablespoons minced fresh parsley
 1 tablespoon grated onion
 1 (16 ounce) jar Alfredo pasta sauce
 1 teaspoon white sugar
 1/2 cup chicken broth
 1/2 teaspoon dried basil
 1/2 teaspoon dried marjoram
 1/8 teaspoon garlic powder
 1/8 teaspoon dried thyme

Directions:

Preheat the oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
In a saucepan, stir together the Alfredo sauce and chicken broth. Season with basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

Easy Italian Sausage Spaghetti

Easy Italian Sausage Spaghetti -

The flavor of spaghetti and meatballs, without the hassle of making meatballs!

Ingredients:

 1 tablespoon olive oil
 2 pounds sweet Italian sausage
 1 pound fresh mushrooms, sliced
 1 onion, chopped
 1 green bell pepper, chopped
 1 tablespoon minced garlic
 2 (28 ounce) cans tomato sauce
 2 tomatoes, diced
 1 (6 ounce) can tomato paste
 1 (6 ounce) can sliced black olives, drained
 1 teaspoon dried oregano, or to taste
 1 teaspoon dried basil, or to taste
 salt to taste
 1 (16 ounce) package spaghetti, or as needed
 1/4 cup grated Parmesan cheese, or to taste

Directions:

Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.

Chicken or Turkey Tetrazzini

Chicken or Turkey Tetrazzini -

This is a very savory casserole! If you would like to add a even greater and a smoker taste try using smoked chicken or turkey.

Ingredients:

 12 ounces spaghetti
 1 1/2 teaspoons vegetable oil
 1/2 teaspoon salt
 1 1/2 tablespoons butter
 1/4 cup chopped onion
 1 clove garlic, minced
 2 (10.75 ounce) cans condensed cream of mushroom soup
 1 cup chicken broth
 1 teaspoon seasoning salt
 3 cups shredded American cheese
 4 cups cooked and cubed chicken
 2 tablespoons chopped fresh parsley
 2 tablespoons diced red bell pepper

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Cook spaghetti according to package directions, add oil and salt to cooking water. Drain.
In large saucepan or Dutch oven over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken or turkey. Mix well. Transfer to 2-quart baking dish. Cover with foil.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until hot and bubbly.
Remove foil. Sprinkle with remaining 1 1/2 cups. cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and bell pepper.

Basic Baked Spaghetti

Basic Baked Spaghetti -

Quick and easy oven spaghetti. Use different cheeses to create your signature dish.

Ingredients:

 3/4 pound lean ground beef
 1 (16 ounce) jar spaghetti sauce
 1 pound spaghetti
 1 cup shredded mild Cheddar cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.
Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.
Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

Spaghetti Carbonara

Spaghetti Carbonara -

A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. This recipe also makes an unusual brunch offering.

Ingredients:

 1 pound spaghetti
 1 tablespoon olive oil
 8 slices bacon, diced
 1 tablespoon olive oil
 1 onion, chopped
 1 clove garlic, minced
 1/4 cup dry white wine (optional)
 4 eggs
 1/2 cup grated Parmesan cheese
 1 pinch salt and black pepper to taste
 2 tablespoons chopped fresh parsley
 2 tablespoons grated Parmesan cheese

Directions:

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Baked Ziti Casserole

Baked Ziti Casserole -

Great ziti dish for any lover of pasta. Easy to make and 'wows' the crowd.

Ingredients:

 1 (16 ounce) package ziti
 1 (15 ounce) container ricotta cheese
 1 1/2 cups tomato sauce
 1 (8 ounce) package shredded mozzarella cheese
 1 egg, slightly beaten
 1 teaspoon salt, or to taste
 1/2 teaspoon ground black pepper, or to taste
 2 cups tomato sauce, divided
 1/4 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until cooked through but firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain.
Preheat oven to 375 degrees F (190 degrees C).
Mix ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, egg, salt, and pepper in a large bowl.
Spread 1/2 cup tomato sauce into the bottom of a 2 1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1 1/2 cup tomato sauce and Parmesan cheese.
Bake in preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool 10 minutes before serving.

Best Ziti Ever

Best Ziti Ever -

Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.

Ingredients:

 1 (16 ounce) package ziti pasta
 1 pound mild Italian sausage, casings removed
 2 (24 ounce) jars marinara sauce
 1 1/2 teaspoons dried basil, divided
 12 ounces ricotta cheese
 1 1/2 teaspoons Italian seasoning, divided
 1 dash salt and pepper
 1 pound mozzarella cheese, shredded

Directions:

Preheat oven to 350 degrees F (175 degrees C). 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.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
Bake in preheated oven for 40 to 45 minutes.

Creamy Baked Ziti

Creamy Baked Ziti -

Ziti pasta with a creamy tomato sauce is layered with shredded mozzarella cheese then topped with more mozzarella and grated Parmesan--a cheese lover's dream!

Ingredients:

 4 cups ziti pasta or penne pasta, uncooked
 2 cups pasta sauce
 1 (14.5 ounce) can diced tomatoes, undrained
 185 grams Philadelphia Brick Cream Cheese, cubed
 1 1/2 cups KRAFT Mozzarella Shredded Cheese
 1/3 cup KRAFT 100% Grated Parmesan Cheese

Directions:

Heat oven to 375 degrees F.
Cook pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add pasta sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
Layer half the pasta mixture in 13x9-inch baking dish; cover with layers of 3/4 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
Bake 20 min. or until heated through.

Tips:
The pasta dish can be covered and refrigerated up to 8 hours before baking. Increase baking time to 30 to 35 min. or until heated through.

Pesto Chicken Florentine

Pesto Chicken Florentine -

Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad--it's the best!

Ingredients:

 2 tablespoons olive oil
 2 cloves garlic, finely chopped
 4 skinless, boneless chicken breast halves - cut into strips
 2 cups fresh spinach leaves
 1 (4.5 ounce) package dry Alfredo sauce mix
 2 tablespoons pesto
 1 (8 ounce) package dry penne pasta
 1 tablespoon grated Romano cheese

Directions:

Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Elegant Penne with Asparagus and Shrimp

Elegant Penne with Asparagus and Shrimp -

This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.

Ingredients:

 1 cup penne pasta
 2 tablespoons olive oil
 2 cloves garlic, minced
 1/4 cup onion, chopped
 1/2 cup white wine
 1/4 teaspoon crushed red pepper flakes
 1 tablespoon butter
 10 spears asparagus, cut into 1-inch pieces
 18 peeled and deveined large shrimp (21 to 25 per lb)
 1 tablespoon lemon juice
 salt and pepper to taste
 2 tablespoons chopped fresh flat-leaf parsley
 1/4 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

Penne with Vodka Sauce

Penne with Vodka Sauce -

This is the incredibly easy and always popular vodka sauce. There are certain flavors in tomatoes that are only brought out if you introduce alcohol into the sauce.

Ingredients:

 4 ounces bacon, chopped
 1 small sprig fresh rosemary
 1 tablespoon olive oil
 1/2 cup vodka
 1/2 cup heavy whipping cream
 freshly ground black pepper to taste
 3 cups prepared marinara sauce
 3/4 cup water
 1 (14.5 ounce) package multigrain penne pasta (such as Barilla®)
 1/2 cup freshly grated Parmesan cheese

Directions:

Cook and stir bacon and rosemary sprig with olive oil in a large, deep skillet over medium heat until bacon renders its fat but is not crisp, about 5 minutes. Pour vodka into the skillet, standing back to avoid any flare-ups. Raise heat to high and continue to cook until the vodka reduces to about 2 tablespoons.
Pour heavy cream into skillet, stir briefly, and add black pepper; bring sauce to a boil. Reduce heat to medium; cook and stir until sauce has slightly reduced, 3 to 4 minutes. Mix marinara sauce and water into cream mixture and bring to a simmer. Lower heat and simmer sauce 20 to 25 minutes to blend flavors.
Fill a large pot with salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta, stirring occasionally, until cooked through but still chewy, about 10 minutes; drain and return to pot. Pour sauce over penne and stir to combine. Turn off heat, cover pot with a lid, and let stand 5 minutes for pasta to absorb sauce. Serve sprinkled with Parmesan cheese.

Penne with Pancetta and Mushrooms

Penne with Pancetta and Mushrooms -

Prepare this for a lunch or dinner and enjoy it's taste!

Ingredients:

 1 (12 ounce) package penne pasta
 1 (3 ounce) package pancetta bacon, diced
 2 tablespoons butter
 1 (10 ounce) package sliced mushrooms
 1 tablespoon minced garlic
 1/2 cup heavy cream
 1/4 teaspoon Italian seasoning
 1/4 cup grated Parmesan cheese, or 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 and set aside. Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
Pour pancetta grease out of the skillet, and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.

Tuna Macaroni Salad

Tuna Macaroni Salad -

Try this amazing receipe and get amazed....!!!....

Ingredients:

 2 1/2 cups elbow macaroni
 1 cup mayonnaise
 1 (10 ounce) package frozen green peas, thawed
 1 (6 ounce) can albacore tuna, drained and flaked
 1 cup diced celery
 1 cup cubed Cheddar cheese
 1/2 cup chopped red onion
 2 tablespoons chopped sweet pickle

Directions:

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain macaroni and cool under running water.
Place macaroni into a large salad bowl. Stir in mayonnaise, green peas, tuna, celery, Cheddar cheese, red onion, and chopped sweet pickle until thoroughly combined. Chill and serve.

Easy Tuna Casserole

Easy Tuna Casserole -

Tuna, macaroni, creamy soup, cheese and fried onions are all you need to make this super easy tuna casserole that I learned from my roommate. It's great as leftovers, too.

Ingredients:

 3 cups cooked macaroni
 1 (6 ounce) can tuna, drained
 1 (10.75 ounce) can condensed cream of chicken soup
 1 cup shredded Cheddar cheese
 1 1/2 cups French fried onions

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

Four Cheese Macaroni

Four Cheese Macaroni -

A very rich and creamy version of macaroni and cheese. This can be made any time of the year. My whole family loves it.

Ingredients:

 1 tablespoon vegetable oil
 1 (16 ounce) package elbow macaroni
 9 tablespoons butter
 1/2 cup shredded Muenster cheese
 1/2 cup shredded Cheddar cheese
 1/2 cup shredded sharp Cheddar cheese
 1/2 cup shredded Monterey Jack cheese
 1 1/2 cups half-and-half
 8 ounces cubed processed cheese food
 2 eggs, beaten
 1/4 teaspoon salt
 1/8 teaspoon ground black pepper

Directions:

Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

Macaroni Pie

Macaroni Pie -

This wonderful pie is a variation of macaroni and cheese.

Ingredients:

 32 ounces elbow macaroni
 3 eggs
 3 cups milk
 4 cups shredded Cheddar cheese
 1/4 teaspoon salt

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
Bake in a preheated over for an hour or until a knife inserted comes out clean.