Pasta Recipes

Rigatoni

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Favorites
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Rigatoni, cooked
1 cl Garlic, minced
1/3 c Oil
14 1/2 oz Cn Stewed Tomatoes
8 oz Cn Tomato Sauce
1 t Oregano
1/4 ts Pepper
2 tb Parsley
Parmesan

In saucepan, heat oil. Saute garlic 3 mins. Add
remaining ingreds. Cook 10-15 mins. Pour over rigatoni
and toss to combine.

Good. Reg. tomatoes were used instead of stewed. Next
time use stewed.

ALFREDO'S NOODLES

1 lb Fettuccine
1 1/2 c Sliced mushrooms
1/2 c Butter
1/4 ts Salt
1/4 ts Pepper
1/4 ts Oregano
1/2 ts Garlic powder
1/2 c Light cream
1/4 c Grated mozzarella
1/4 c FRESH grated Romano

Melt butter in a small saucepan. Add mushrooms, salt, pepper,
oregano and garlic. Saute for five minutes.
Add cream and cook for two minutes, stirring occasionally. Drain
fettuccine and place in a warm bowl. Add hot sauce and both cheeses
and toss gently.
Serves 4.

Angel Hair Tomato Basil Toss
Categories: Pasta
Yield: 1 batch

1/2 c olive oil
2 garlic cloves; minced
1/4 c sliced green onions
3 lg tomatoes; peeled and diced
2 tb chopped fresh basil
1 ts salt
1/4 ts coarse ground black pepper
1/2 lb angel hair pasta; uncooked
1 grated parmesan cheese

---------------------------------VARIATIONS---------------------------------
6 sl cooked, crumbled bacon or
1 c chopped cooked ham or
1 c chopped cooked chicken or
1 c chopped cooked turkey

In large skillet, heat oil. Add garlic and green onions, stir-fry
for one minute. Stir in tomatoes, basil, salt and pepper; cook 2
minutes, stirring frequently.

Prepare pasta according to package directions; drain. Toss tomato
mixture with hot pasta, adding any cooked meats at this time. Serve
immediately. Sprinkle with Parmesan cheese. Refrigerate leftovers.

Yield: 4 to 6 servings.

Recipe on back of 1 lb. box, Creamette brand angel hair pasta.
Creamette/Borden, Inc./428 N. First St./Minneapolis, MN 55401.
Electronic format by Cathy Harned.

BAKED LASAGNE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Posted To Cynscookin

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pound Ground beef
1 Onion -- chopped
2 cup Tomato paste
1 cup Tomato sauce -- small
12 Lasagne noodles
2 cup Whole tomatos -- chop
1 1/2 tablespoon Oregano
1 1/2 tablespoon Italian seasoning
2 tablespoon Sugar
1 Garlic clove -- minced (1/8t)
1/3 cup Parnesan cheese -- grated
3/4 pound Ricotta cheese
1 pound Mozzarella cheese
1 cup Tomato juice

DIRECTIONS - BROWN MEAT WITH ONION. DRAIN. ADD TOMATO SAUCE, PASTE AND WHOLE
TOMATOS, ALONG WITH OREGANO, ITALIAN SEASONING, MINCED GARLIC, SUGAR,(SALT AND
PEP- PER TO TASTE, PARMESAN. SIMMER FOR 1 HOUR. PLACE 3 COOKED LASAGNE
NOODLES BOTTOM OF LOW BAKING DISH. OVER THIS LAYER SPREAD SAUCE TO COVER THE
SPREAD RICOTTA CHEESE, PARMESAN CHEESE, AND MOZZARELLA. LAYER MOR NOODLES,
MORE SAUCE AND THE 3 CHEESES. WHEN ALL INGREDIENTS HAVE BEEN LAYERED ADD
TOMATO JUICE TO LIQUIFY. BAKE AT 350 FOR 45 MIN.

Baked Stuffed Tufoli
Categories: Pasta
Yield: 6 servings

---------------------------------MEAT BALLS------------------------------=
---
1 1/2 lb ground beef chuck
1/2 lb ground pork
1/2 c chopped onion
1/4 c minced parsey
1/4 c grated Parmesan cheese
2 tb bread crumbs
2 tb oil
2 eggs
1 Clove garlic; minced
2 ts salt
1/4 ts pepper
olive oil

--------------------------------TOMATO SAUCE-----------------------------=
---
1/4 c oil
1/4 c chopped onion
1/4 c chopped green pepper
1 Clove garlic; minced
1 cn (6-oz) broiled mushrooms
4 cn (6-oz) tomato paste
1 cn (#2-1/2) Italian plum
-tomatoes
1 ts sugar
2 ts salt
1/4 ts pepper

----------------------------MAKING THE CASSEROLE-------------------------=
---
1 lb tufoli (large tube macaroni)
meat balls from step #1
1 -(up to)
1 1/2 pk frozen chopped spinach
1 ts salt
1/2 c Parmesan cheese
1 egg
tomato sauce recipe

Mix all ingredients for meat balls together thoroughly, except the
last, olive oil. Form into medium sized balls: brown in oil. Set aside
and cook in tomato sauce later.

To make tomato sauce: Heat the oil: add onion, green pepper, garlic,
mushrooms (drained and halved) and saut=82 until golden. Stir in tomato
paste; cook for 4 minutes. Press plum tomatoes through a strainer; add an
equal amount of water. Combine with tomato paste mixture. Add sugar, sal=
t
and pepper. Bring to a boil; add meatballs and cook over low heat 1-1/2
hours or until sauce thickens slightly. Remove meatballs and put aside.

Cook tufoli in 6 quarts boiling, salted water for 12 to 15 minutes or
until almost tender. Mash meat balls in a bowl. Add spinach (drained an=
d
finely chopped), salt, 2 tablespoons cheese and the egg, mixing well.
Stuff this mixture into cooked tufoli. Cover bottom of a large casserole
with half of sauce and arrange alternate layers of stufted tufoli and
sauce, sprinkling each layer with cheese; finish with sauce. Cover dish
and bake in a moderate oven (350 degrees) for 30 minutes. Serve with
extra sauce and cheese. Serves 6 very generously.

Blue Shrimp Fettuccine

Recipe By : Mautag Farms
Serving Size : 4 Preparation Time :0:00
Categories : Shrimp Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Blue cheese
8 oz Cream cheese
1/4 c Parsley -- finely chopped
4 Green onions -- finely chped
1 Garlic clove
1/3 c Dry white wine
2 tb half and half
1 t Pepper -- to taste
1 lb Shrimp*
8 oz Fettuccine

Combine room temperature cheeses with wine and cream in 2-qt. casserole.
Add seasonings and shrimp (*cooked, shelled and deveined) and bake in 375=
* oven until heated through, about 20 minutes. Toss with 8 oz. fettucine
which has been cooked according to package directions.

Broccoli, Yams and Mushrooms with Noodles
Categories: Vegetables, Pasta
Yield: 4 Servings

2 c Egg noodles or other pasta
2 Cloves garlic, sliced
1 Yam,unpeeled,quartered and -
Sliced into 1/4" slices
1 c Broccoli florets
1 c Mushrooms, quartered
1 c Mozzarella, shredded
2 tb Light soya sauce
1/4 ts Dried thyme leaves
1/4 ts Black pepper

In large saucepan of boiling water, add noodles and
garlic. Cook for 4 minutes. Add yams and continue
cooking for 4 minutes. Add broccoli and mushrooms and
cook for another 2 minutes or until all vegetables are
tender. Drain well. Place in bowl. Toss with cheese,
soya sauce, thyme and pepper until cheese melts. Serve
immediately. Makes 4 servings.

Carbonara

Recipe By : adapted from Bonnie Stern, CKFM Cookbook
Serving Size : 2 Preparation Time :0:20
Categories : Cornellier Classics Pasta
Quick And Easy Meals

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices bacon -- diced
1 clove garlic -- chopped
1 tablespoon olive oil
1/4 teaspoon chili pepper -- flakes
1 egg
1/4 cup grated parmesan cheese
6 ounces spaghetti

Place the bacon and chopped garlic in a large skillet with the olive oil. Add
t
he hot peppers. Cook on low heat for 12 to 15 minutes until all fat is
rendered
and the bacon is browned.

Beat the eggs in a bowl with the cheese.


Cook the spaghetti in boiling salted water for about 12 minutes. Drain and
place
in a serving bowl. Quickly spoon over the bacon mixture. Toss. Quickly
stir
in the eggs and cheese. Add some salt, lots of pepper and toss well. Serve
imme
diately.


Serves four.

EGGPLANT LASAGNA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tb Olive oil
3 ts Finely chopped fresh oregano
1 1/2 ts Finely chopped fresh basil
Salt
Freshly ground pepper
1 Eggplant, (12-oz)
-sliced 1/2-in thick
1 Zucchini, (8-oz)
- sliced 1/2-in thick
8 oz Mozzarella cheese, sliced
1 c Ricotta cheese, drained
2 c Spaghetti sauce
2 tb Fennel seed -- crushed
1 c Freshly grated Parmesan
- (imported)

MIX THE OIL WITH THE OREGANO, basil, salt and pepper.
Brush it onto both sides of the eggplant and zucchini.
Lay the eggplant and zucchini in single layers on
baking sheets. Broil them 2 inches from the heat for
4-or-5 minutes or until cooked. Turn, brush the other
side with the oil, and broil until the second side is
done. Remove. Preheat oven to 350F. Place half the
eggplant slices in a wide, shallow 2-or-3-quart baking
dish. Add half the zucchini, then layer in half of the
mozzarella, ricotta, spaghetti sauce, fennel seed and
Parmesan. Repeat the layering with the second half of
the ingredients. Cover and bake 20-to-25 minutes or
until hot and bubbly. May be made ahead several days,
or frozen, defrosted and reheated.