*~ Pasta ~*

[dntbgmeb4cofe]

            Pasta Margherita

  

  

• 4 Servings
• Ready In Time 35 minutes

Ingredients

• 8 oz. angel hair pasta, freshly cooked according to package directions
• 1/2 cup Crisco® Extra Virgin Olive Oil
• 5 cloves garlic, minced
• 1/2 to 1 tsp. crushed red pepper flakes, or to taste
• 1 (14.5 oz.) can diced tomatoes, drained
• 4 green onions, thinly sliced
• 1 tsp. salt
• 1 (8 oz.) container fresh mozzarella cheese, drained, sliced
• 1/2 cup fresh basil leaves, torn into small pieces
• Grated Parmesan cheese

Directions

• Place freshly cooked pasta in a large bowl; set aside.
• Heat olive oil in medium skillet over medium high heat. Add garlic and crushed red pepper flakes; cook and stir 1 minute. Add drained tomatoes and green onions; sprinkle with salt.
• Cook and stir until just heated through, about 3 minutes. Toss the hot cooked angel hair pasta with tomato mixture.
• Add the sliced fresh mozzarella cheese and torn basil leaves; toss to mix. Divide pasta between 4 dinner plates. Serve immediately with grated Parmesan cheese. Yield: 4 servings.

[dntbgmeb4cofe]

Pizza Pasta Casserole

• 16-20 Servings
• Prep: 20 min. + freezing Bake: 25 min.

Ingredients

• 2 pounds ground beef
• 1 large onion, chopped
• 2 jars (28 ounces each) spaghetti sauce
• 1 package (16 ounces) spiral pasta, cooked and drained
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 8 ounces sliced pepperoni

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.
• Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.
• Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
• To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each).

Nutrition Facts: 1 serving (1 each) equals 301 calories, 15 g fat (6 g saturated fat), 46 mg cholesterol, 545 mg sodium, 22 g carbohydrate, 1 g fiber, 19 g protein.

[dntbgmeb4cofe]

     

        Spaghetti Pizza Casserole

• 9 Servings
• Prep: 25 min. Bake: 25 min.

Ingredients

• 1 package (7 ounces) spaghetti
• 1/2 cup egg substitute
• 1/4 cup grated Parmesan cheese
• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet yellow pepper
• 2 garlic cloves, minced
• 1 jar (26 ounces) meatless spaghetti sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound sliced fresh mushrooms
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

• Cook spaghetti according to package directions. Drain and rinse with cold water. In a large bowl, toss spaghetti with egg substitute and Parmesan cheese. Spread evenly into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; set aside.
• In a large nonstick skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in spaghetti sauce and seasonings; heat through.
• Spoon over spaghetti. Top with mushrooms and cheese. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned. Let stand for 5 minutes before serving. Yield: 9 servings.

Nutrition Facts: 1 piece equals 274 calories, 8 g fat (4 g saturated fat), 37 mg cholesterol, 685 mg sodium, 29 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

[dntbgmeb4cofe]

     Chicken Spaghetti Casserole

  

• 6 Servings
• Prep: 25 min. Bake: 25 min.

Ingredients

• 8 ounces uncooked spaghetti, broken into 3-inch pieces
• 3 cups cubed cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 medium onion, chopped
• 1 cup 2% milk
• 1 cup (4 ounces) shredded sharp cheddar cheese, divided
• 1 cup (4 ounces) shredded Swiss cheese, divided
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/2 cup chopped roasted sweet red peppers
• 3 tablespoons mayonnaise
• 1-1/2 teaspoons steak seasoning
• 1/2 teaspoon dried basil

Directions

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, onion, milk, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.
• Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.

Editor's Note: This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.

Nutrition Facts: 1-1/3 cups equals 549 calories, 25 g fat (11 g saturated fat), 109 mg cholesterol, 957 mg sodium, 40 g carbohydrate, 2 g fiber, 38 g protein.

[dntbgmeb4cofe]

     Portobello Spaghetti Casserole

   

  

• 3 Servings
• Prep: 30 min. Bake: 40 min.

Ingredients

• 4 ounces uncooked spaghetti
• 3 portobello mushrooms, stems removed and thinly sliced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon olive oil
• 1 egg
• 1/4 cup sour cream
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon minced fresh parsley
• 1-1/2 teaspoons all-purpose flour
• 1/4 teaspoon garlic powder
• 1/8 teaspoon crushed red pepper flakes
• 1-1/4 cups marinara sauce
• 3/4 cup shredded part-skim mozzarella cheese

Directions

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the mushrooms, salt and pepper in oil until mushrooms are tender; drain.
• In a large bowl, combine the egg, sour cream, Parmesan cheese, parsley, flour, garlic powder and pepper flakes. Drain spaghetti; add to sour cream mixture. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Top with mushrooms and marinara sauce.
• Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until heated through and cheese is melted. Let stand 10 minutes before serving. Yield: 3 servings.

Nutrition Facts: 1 cup equals 422 calories, 16 g fat (7 g saturated fat), 103 mg cholesterol, 601 mg sodium, 48 g carbohydrate, 4 g fiber, 20 g protein.

[dntbgmeb4cofe]

     Chicken Spaghetti Casserole

  

     

• 4 Servings
• Prep: 20 min. Bake: 40 min.

Ingredients

• 8 ounces uncooked spaghetti
• 1 cup ricotta cheese
• 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 jar (26 ounces) meatless spaghetti sauce
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 4 breaded fully cooked chicken patties (10 to 14 ounces)

Directions

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the ricotta, 1/2 cup of mozzarella, Parmesan, Italian seasoning and garlic powder; set aside. In another bowl, combine the spaghetti sauce, tomatoes and mushrooms.
• Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish; top with cheese mixture.
• Arrange chicken patties over the top; drizzle with the remaining spaghetti sauce mixture. Sprinkle with the remaining mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 719 calories, 25 g fat (12 g saturated fat), 88 mg cholesterol, 1,998 mg sodium, 84 g carbohydrate, 6 g fiber, 39 g protein.

     

[dntbgmeb4cofe]

• 
  Posted by 

  • kkritz79
   on Oct. 2, 2009 at 3:45 PM

  Ok I'm posting this for those busy moms out there that don't have time to cook a 5 course meal. lol This is fast and easy and everybody that I cook it for LOVES IT!!!! Please don't let the name scare you I swear it is good, my family cant get enough of it!

  Ingredients:

  • 2 cups uncooked spiral pasta
  • 1 pound ground beef
  • 3/4 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3/4 cup shredded cheddar cheese
  • 3/4 teaspoon seasoned salt
  • 1 can (2.8 ounces) french-fried onions

  Directions:

  Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, green pepper and garlic over medium heat until meat is no longer pink and green pepper is tender; drain. 
      Drain pasta; add to the beef mixture with the tomatoes, soup, cheese and salt. 
      Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30-40 minutes. Uncover; sprinkle with onions and bake 5 minutes longer. Yield: 4-6 servings.

  
  

[dntbgmeb4cofe]

Chicken Lasagna

 

Posted by 

• asanabria123

 on Oct. 17, 2009 at 4:25 AM

                    

I'll share with you my recipe of Chicken Lasagna.  My English is not so good, so please, forgive me, ok?  There are ingredients that maybe will be hard to find but you can substitute them with yours.  I live in Puerto Rico and here we make a "sofrito" that is a group of spices minced together in the Osterizer that is used to cook rice, beans, meat, etc.

     +  =   

You will need:

• 1 package of chicken breast or chicken tight (it could be like 6-9 pieces)
• Ragu sauce of your preference
• garlic
• 2 coriander leaves is for aditional flavor  (optional)
• 1 tbsp sofrito (coriander, sweet pepper plant, green peppers, onions, garlic)  You can use those that the market sells or use the ingredients you like most to flavor the chicken.
• Knorr chicken flavor (square in spanish cubito).  This is optional 
• salt
• 2 packages of Kraft 4 chesses
• 1 package of Cream Cheese
• baking pan

Cook the pasta and when is "al dente" (not fully cooked) drained and hold.  The chicken will be cooked in water with the Knorr Chicken flavor, coriander, sofrito, garlic and a little bit more of salt.  Taste it, please.  After the chicken is fully cooked, shred the meat.  The bone...to the dog...is a joke.  After the chicken is shredded mix 1 package of Kraft 4 Cheeses with the meat.  If you like to use more cheese, use your imagination.  Then use a baking pan and put:

1. sauce
2. pasta
3. sauce
4. meat
5. small squares of Cream Cheese over the meat
6. pasta
7. sauce
8. cheese

Put it in the oven and then enjoy your Chicken lasagna with garlic bread and green salad.  I must say that in Puerto Rico we eat this lasagna with a scoop of white rice and some fried ripe plantains.  I hope you like it.

[dntbgmeb4cofe]

One of my favorite Ragu casseroles

 

 

Posted by 

• SophiaofLight

 on Oct. 25, 2009 at 6:12 AM

1 lb ground beef

half onion chopped (optional)

1 box Penne pasta

1 jar your favorite style Ragu spaghetti sauce

8 oz package mozzarella cheese

Cook hambuger and onion in fry pan until done. Cook half box of the Penne according to package directions. Add Ragu to beef.  Spray 9x13 pan with cooking spray. Add penne and meat mixture to pan and still well. Top with cheese. Cook in 350 oven about 20 minutes or until cheese is melted.

If you have a larger family or want leftovers, double ingredients and use bigger pan. My family loves this.

[dntbgmeb4cofe]

NO Boil Lasagna (Easy)

 

Posted by 

• Lb128f

 on Oct. 25, 2009 at 5:53 PM

  Yum!

• 2 containers (15 oz. ea.) ricotta cheese
• 2 cups shredded mozzarella cheese (about 8 oz.)
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 2 jars (1 lb. 10 oz. ea.) Ragu® Old World Style® Pasta Sauce
• 12 uncooked lasagna noodles

1. Preheat oven to 375°. Combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese and eggs in bowl.
2. Spread 1 cup Pasta Sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup Sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups Sauce. Reserve remaining sauce. Cover tightly with aluminum foil and bake 1 hour.
3. Remove foil and sprinkle with remaining cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining Sauce, heated.

[dntbgmeb4cofe]

quick meal , kids love it !!!! cheap too!!!!!!

 

Posted by 

• Angiebooboo

 on Oct. 27, 2009 at 10:02 AM

noodles and muchroom soup , plain and simple , some times i will add hamburger , but all and all my kids will eat every last drop , even their friends love it , we can feed my family of 7 and their friends just for a few bucks .