Category Archives: Pasta

Italian Vegetable Pasta Salad

Italian Vegetable Pasta Salad
 
Author:
Recipe type: Salad
Cuisine: Italian
Serves: 8
 
Ingredients
  • 16 oz penne
  • 1 bag (16 oz) frozen Italian vegetables, thawed
  • ½ cup red wine vinegar
  • ½ cup good olive oil
  • 2 cloves garlic, grated
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup diced sweet red bell pepper
  • ¼ cup diced green onions
  • ¼ cup shredded fresh basil
  • ¼ cup diced ripe olives
Instructions
  1. Bring a large stock pot salt cold water and bring to a boil
  2. Cook pasta according to package instructions.
  3. Add thawed vegetables 2 minutes before the pasta is cooked completely.
  4. Drain pasta and veggies into a colander and let sit.
  5. In large bowl mix to red wine vinegar, olive oil, garlic, salt and pepper and whisk until frothy.
  6. Add pasta and red pepeper to dressing mixture and toss until coated well.
  7. May be served room temperature or cooled.

 

Lasagna

Lasagna
 
Author:
Recipe type: Pasta
Cuisine: Italian
 
Ingredients
  • 1 lb. sweet Italian sausage
  • 1 lb. lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 1 - 28 oz can crushed tomatoes
  • 2 - 6 oz cans tomato paste
  • 2 - 6.5 oz. cans canned tomato sauce
  • ½ cup water
  • 2 tablespoons white sugar
  • 1½ teaspoons dried basil leaves
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • ¼ teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • ½ teaspoon salt
  • ¾ pound mozzarella cheese, shredded
  • ¾ cup grated Parmesan cheese
Instructions
  1. In large stock pot, cook sausage, beef, onion, and garlic over medium heat.
  2. Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
  3. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
  4. Simmer, covered, for about 1½ hours, stirring occasionally.
  5. Bring a large pot of lightly salted water to a boil.
  6. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (If you prefer you can use the no cook noodles).
  7. In a bowl combine ricotta cheese with egg, remaining parsley, and ½ teaspoon salt.
  8. Preheat oven to 375° F
  9. Spread 1½ cups of meat sauce in the bottom of a 9x13 inch baking dish.
  10. Arrange 6 noodles lengthwise over meat sauce.
  11. Spread with one half of the ricotta cheese mixture.
  12. Top with a third of mozzarella cheese.
  13. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  14. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  15. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
  16. Cool for 15 minutes before serving.
  17. pan lasagna photo

 

Pasta Salad

Pasta Salad
 
Author:
Recipe type: Salad
Cuisine: America
 
Ingredients
  • 2 - 16 oz tri-color rotini
  • 1 can black olives - sliced
  • 1 large tomato - diced
  • ½ - 16 oz. bottle of Italian dressing
  • 1 - Sweet Bell Pepper (Yellow, Orange or Red)
  • **OPTIONALl**
  • ½ package Pepperoni - sliced in to ¼'s
  • ¼ lb Sharp Cheese - cubed
Instructions
  1. Cook Pasta according to package instructions.
  2. Cool Pasta and add olives, tomatoes, peppers and Italian dressing.
  3. Serve Chilled.
  4. Add **OPTIONAL** ingredients in with pasta.

 

Shell Pasta Salad

Shell Pasta Salad
 
Author:
Recipe type: Side Dish
Cuisine: American
 
Ingredients
  • ***DRESSING***
  • ½ - 16 oz. Bottle of Italian Dressing
  • ***SALAD***
  • 1 pound small pasta shells
  • ¼ pound provolone cheese
  • ¼ pound hard salami
  • ¼ pound pepperoni sausage
  • 3 green peppers
  • 3 ribs celery
  • 2 small onions
  • 1 can black olives
  • 1 7 ounce jar green olives
  • 3 tomatoes
Instructions
  1. ***SALAD***
  2. Cook and drain the small pasta shells
  3. Cube the provolone cheese
  4. Dice the hard salami, pepperoni sausage, green peppers, celery, and onions
  5. Slice the black olives and the green olives
  6. Chop the tomatoes
  7. Place all salad ingredients except the tomatoes into a large wooden bowl
  8. Add the dressing and toss
  9. Cover and place in refrigerator for at least 24 hours before serving
  10. Remove from fridge
  11. Toss with tomatoes and enjoy

Summer Vegetable Spaghetti

Summer Vegetable Spaghetti
 
Author:
Recipe type: Vegetables
Cuisine: American
 
Ingredients
  • 2 cups small yellow onions
  • 2 cups chopped tomatoes
  • 1 cup yellow squash
  • 1 cup zucchini squash
  • 1½ cups fresh green beans
  • ⅔ cup water
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove -- minced
  • ½ teaspoon chili powder
  • ¼ teaspoon salt
  • ⅛ teaspoon fresh ground black pepper
  • 6 ounces tomato paste
  • 1 pound uncooked spaghetti
  • ½ cup Parmesan cheese -- grated
Instructions
  1. Combined all ingredients above tomato paste on list for 10 minutes in large saucepan.
  2. Stir in tomato paste, cover and cook over low heat for 15 minutes until vegetables are tender.
  3. Cook spaghetti per package instructions.
  4. Combine spaghetti and sauce together and sprinkle Parmesan cheese over top and serve immediately.

Chili

 

Chili
 
Author:
Recipe type: Tex-Mex
Cuisine: American
 
Ingredients
  • 1 lb ground beef
  • 2 large garlic cloves -- minced
  • or pressed.
  • 1 large onion -- chopped
  • 1 green pepper -- chopped
  • 1 green hot pepper -- chopped
  • 1 zucchini -- diced
  • 1 large can pureed tomatoes
  • 6 ounces tomato paste
  • 3 tablespoons chili powder (to your liking)
  • ½ teaspoon cloves
  • 1 teaspoon white vinegar
  • ½ cup uncooked radiatore pasta
  • 1 can chili beans - 15 oz.
Instructions
  1. Brown Ground Beef.
  2. Saute all veggies in olive oil until the onions are tender.
  3. Add everything together and bring to boil.
  4. Reduce heat to simmer and add chili beans.
  5. Simmer for about an hour, or until all ingredients have blended and pasta is cooked.

Black Bean Lasagna

 

Black Bean Lasagna
 
Author:
Recipe type: Pasta
Cuisine: American
 
Ingredients
  • 1 cup onions -- chopped
  • 3 cloves garlic -- minced
  • 2 cups mushroom -- sliced
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ¼ cup parsley -- chopped
  • ½ cup tomato juice
  • 1 cup black beans -- drained and rinsed
  • 3 cups tomato -- chopped
  • 2 tablespoons tomato paste
  • 12 ounces lasagna noodles -- cooked
  • 3 cups ricotta cheese, part skim milk
  • ½ cup mozzarella chesse
  • ¼ cup Parmesan cheese
Instructions
  1. Saute onions, garlic, and mushrooms over medium heat until they are lightly browned. Use a small amount of olive oil if desired.
  2. Stir in herbs
  3. Add Tomato Juice, and cook for 10 to 15 Minutes.
  4. Add Beans, tomatoes, and tomato paste.
  5. Reduce heat and simmer for approximately 15 minutes.
  6. Grease Pan.
  7. Put down layer of noodles in a 9 x 13 baking dish, top with a layer of black-bean sauce, layer of ricotta cheese.
  8. Repeat
  9. Pre-Heat oven to 375°F
  10. Top with Parmesan cheese, bake for 20 to 30 minutes, and let stand 15 minutes before serving.

Italian Pasta Salad

 

Italian Pasta Salad
 
Author:
Recipe type: Salads
Cuisine: Amercian
Serves: 6
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 cup uncooked tri-color spiral macaroni
  • 2 cups bite-size pieces salad greens
  • ½ cup tomatoes
  • ½ cup pepperoni
  • ⅓ cup sliced zucchini
  • 3 tablespoons sliced green onions (with tops)
  • 2 tablespoons sliced ripe olives
  • ½ cup sharp cheddar cheese cut in to small cubes
  • ¼ to ½ Cup Italian Dressing (use to your liking)
Instructions
  1. Cook macaroni as directed on package
  2. Rinse with cold water until cool; drain
  3. Toss with remaining ingredients
  4. Serve with freshly cracked black pepper if desired