suki's spinach and feta pasta

Ingredients

• Servings: 4
• 1 (8 ounce) package penne pasta
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3 cups chopped tomatoes
• 1 cup sliced fresh mushrooms
• 2 cups spinach leaves, packed
• salt and pepper to taste
• 1 pinch red pepper flakes
• 8 ounces feta cheese, crumbled

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until al dente; drain.
• meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. mix in tomatoes, mushrooms, and spinach. season with salt, pepper, and red pepper flakes. cook 2 minutes more, until tomatoes are heated through and spinach is wilted. reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Noodles

Ingredients

• Servings: 6
• 1 (16 ounce) package wide egg noodles
• 2 (5 ounce) cans chunk chicken, drained
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper

Recipe

Cook Time: 15 mins Ready Time: 15 mins


• 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.
• return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. heat through, 5 minutes.

pepperoni penne

Ingredients

• Servings: 8
• 3/4 pound sliced pepperoni sausage
• 2 tablespoons minced shallots
• 4 medium tomato - peeled, seeded and chopped
• 1 clove garlic, minced
• 1/4 cup chopped fresh parsley
• 1 cup heavy whipping cream
• 1 (16 ounce) package penne pasta
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• cook the penne according to the package directions.
• in a large skillet saute the pepperoni until crispy (about 5 to 8 minutes). drain all but 1 tablespoon of the grease. add the shallot and garlic. cook until translucent. stir in the tomatoes and simmer for about 3 minutes.
• stir in the cream and cook until reduced (about 8 minutes). add the parsley and remove from the heat.
• add the drained pasta and toss, garnish with parmesan cheese.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

turkey bolognese sauce

Ingredients

• Servings: 8
• 2 pounds ground turkey
• 2 onions, minced
• 4 cloves garlic, minced
• 3/4 cup grated carrots
• 1 1/2 teaspoons dried basil
• 2 tablespoons minced jalapeno peppers
• 1 cup milk
• 1 1/2 cups white
• 2 (28 ounce) cans whole peeled tomatoes
• 1 tablespoon tomato paste
• 1 pound spaghetti
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 20 mins

Ready Time: 3 hrs 30 mins


• in large saucepan over medium heat, cook turkey, onion, garlic, carrot, basil and jalapeno until turkey is brown. pour in milk, reduce heat to low, and simmer until reduced by one-third. stir in and reduce again. pour in tomatoes and tomato paste and simmer 3 hours more.
• 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 with tomato sauce and top with parmesan. serve.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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.

Blt Linguine

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 5 strips bacon, cut into 3/8-inch pieces
• 1 cup thinly shredded baby spinach
• 1 plum tomato, cut into 1/2-inch pieces
• 2 cloves minced garlic
• 1/4 cup shredded parmesan cheese
• 1 1/2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil. cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. drain the bacon slices on paper towels, reserving 1 to 2 teaspoons drippings in the skillet.
• cook and stir spinach, tomato, and garlic in the reserved drippings over medium heat until heated through, 1 to 2 minutes. add bacon, linguine, parmesan cheese, lemon juice, salt, and pepper to spinach mixture and toss.

Buttery Alfredo Sauce

Ingredients

• Servings: 8
• 1 cup unsalted butter
• 1 1/2 tablespoons minced garlic
• 1 tablespoon all-purpose flour
• 4 cups heavy cream
• 1/4 cup whole milk
• 8 ounces freshly shredded parmesan cheese
• 2 ounces shredded fontina cheese
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• melt the butter in a large pot over medium heat. stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. gradually stir in the parmesan cheese and fontina cheese. season with salt and black pepper. continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes.

Spaghetti Sauce With Meat

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 4 (3.5 ounce) links sweet italian sausage
• 1/2 pound cubed flank steak
• 8 links lamb sausage
• 3 onion, chopped
• 5 cloves garlic, minced
• 2 (6 ounce) cans tomato paste
• 2 (28 ounce) cans crushed tomatoes
• 2 bay leaves
• 1 pinch ground cinnamon
• salt to taste
• ground black pepper to taste
• 2 pounds lean ground beef
• 2 eggs
• 4 slices white bread, cut into cubes
• 1/2 cup grated romano cheese
• salt to taste
• ground black pepper to taste
• 1 pinch dried parsley
• 2 tablespoons vegetable oil
• 2 (16 ounce) packages macaroni

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 4 hrs 30 mins


• in a large stock pot, heat olive oil over medium heat. add italian sausage, beef chunks, sausage links, onion, and garlic: cook and stir until meat is thoroughly done. stir in tomato paste, crushed tomatoes, bay leaves, and cinnamon. season with salt and pepper to taste. simmer sauce over low heat for 1 hour.
• in a large bowl, combine the ground chuck beef, eggs, bread, romano cheese, salt and pepper, and a pinch of parsley flakes. shape into golf ball size meatballs.
• pour vegetable oil into a large skillet. add meatballs, and cook over medium heat until lightly browned. place meatballs in spaghetti sauce, and simmer for 1 1/2 to 2 hours.
• cook pasta in boiling, salted water until al dente. drain well, and transfer to a large bowl. stir 1 cup sauce into the noodles to help prevent sticking.
• serve sauce with meatballs over pasta.

spinach cheese tortellini with zucchini, mozzarella and toasted almonds

Ingredients

• Servings: 3
• 1 (9 ounce) package buitoni® refrigerated spinach cheese tortellini
• 2 tablespoons extra virgin olive oil
• 2 medium zucchini, sliced into long ribbons with vegetable peeler or knife
• 1 clove garlic, finely chopped
• salt and ground black pepper
• 1/2 cup mozzarella cheese balls or pearls
• grated lemon peel
• toasted sliced almonds

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• prepare pasta according to package directions. drain, reserving 1/2 cup cooking water. while pasta is cooking, prepare zucchini mixture.
• heat oil in large skillet over medium-high heat. add zucchini and garlic; cook, stirring frequently, for 3 to 4 minutes or until zucchini starts to turn golden. season with salt and pepper.
• add pasta, reserved cooking water and mozzarella cheese to skillet; toss to coat. serve garnished with grated lemon peel and sliced almonds.

sam's original sauce

Ingredients

• Servings: 6
• 1 yellow onion, chopped
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1/2 pound cubed beef stew meat
• 4 tablespoons tomato paste
• 1 (28 ounce) can crushed tomatoes
• 1 pinch dried parsley
• 1 pinch dried basil
• 1 pinch fennel seed
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs 20 mins

Ready Time: 6 hrs 50 mins


• heat the oil in a large skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. add the garlic during the last 3 minutes of cooking.
• transfer the onions and garlic to a bowl and set aside. turn the heat up to medium high and add the beef cubes. cook, stirring occasionally, until browned on all sides, about 5 minutes. drop in the tomato paste and reduce the heat to medium; allow the tomato paste to cook about 2 minutes, or until it begins to brown, before stirring.
• pour in the crushed tomatoes and return the onions and garlic to the pan. mix in the parsley, basil, fennel, and salt and pepper. reduce the heat to low and simmer, stirring occasionally, until the sauce is thick and the meat is tender, 6 to 7 hours.

nutritious and delicious pasta

Ingredients

• Servings: 6
• 8 ounces pasta
• 3 onions, minced
• 8 fresh mushrooms, sliced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 (5.5 ounce) can low-sodium, tomato-vegetable juice cocktail
• 1/2 cup
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon arrowroot powder
• 1 cup water

Recipe

• cook pasta in a large pot with boiling salted water until al dente. drain well.
• meanwhile, in a large saucepan saute the mushrooms and onions in1/2 cup of water. add the garlic, onion powder, , tomato vegetable juice, oregano and basil. after first dissolving the arrowroot in a bowl with 1/2 cup of water, add slowly to saucepan, stirring frequently. thickening will occur within a minute.
• add the cooked and drained pasta to the large saucepan and stir. place lid on for 3 minutes, then serve warm.

screaming scallops

Ingredients

• Servings: 2
• 1 tablespoon garlic-flavored olive oil
• 1 1/2 teaspoons butter
• 16 sea scallops, dried well
• 1/2 teaspoon onion powder
• sea salt and cracked black pepper to taste
• 1/3 cup dry
• 2 tablespoons capers, drained
• 1 1/2 teaspoons red pepper flakes (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat olive oil in a large skillet over medium heat; melt butter in the hot oil. arrange scallops in the skillet, leaving space between each, and season with onion powder, sea salt, and black pepper. cook scallops until lightly browned, about 4 minutes per side.
• turn heat up to high and add , capers, and red pepper flakes to the skillet. shake the pan to flip scallops and distribute capers and red pepper flakes. cook until scallops are golden brown, glazed, and the has nearly evaporated, 5 to 8 minutes.

Marinara With White

Ingredients

• Servings: 10
• 1 tablespoon olive oil from anchovies
• 2 tablespoons minced garlic
• 1/2 cup chopped onion
• 1 green bell pepper, chopped
• 1/2 cup white
• 1 1/2 pounds grape tomatoes
• 1 (15 ounce) can stewed tomatoes, with juice
• 6 anchovy fillets
• 1/2 teaspoon salt
• black pepper to taste
• 1/2 teaspoon dried basil
• 1 teaspoon chopped parsley
• 1/2 teaspoon dried oregano
• 1 small bay leaf

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• heat the anchovy oil in a saucepan over medium heat, stir in garlic, onions, and green pepper; cook for a few minutes until the onion softens and turns translucent. pour in the , and simmer until reduced by half. meanwhile, place the grape tomatoes, stewed tomatoes, and anchovies into the bowl of a blender; puree until smooth.
• season with salt, pepper, basil, parsley, oregano, and bay leaf. bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. season to taste with salt and pepper before serving.

pasta and fresh cilantro crunchy stuff

Ingredients

• Servings: 16
• 4 bunches cilantro leaves
• 2 bunches fresh basil, stems removed
• 3 cloves garlic
• 24 ounces freshly grated parmesan cheese
• 1/4 cup olive oil
• salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 2 pounds crimini mushrooms, sliced
• 1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• 3 (16 ounce) jars alfredo pasta sauce
• 2 (16 ounce) packages fusilli pasta

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a blender or food processor, puree the cilantro, basil, and 3 cloves of garlic until minced very fine. thoroughly combine the herb mixture in a large bowl with the parmesan, and 1/4 cup of olive oil; season to taste with salt and pepper. pack the mixture firmly, about 1 inch thick, into a medium-sized, glass baking dish.
• bake in preheated oven until the top is lightly browned and crispy, about 5 to 7 minutes. remove from oven, stir well, and return to the oven for an additional 5 to 7 minutes until golden brown. remove from the oven, break apart with a spoon, and allow to cool.
• while the crunchy stuff is baking, heat olive oil in a large pan over low heat. lightly brown 2 tablespoons of garlic, stir in the mushrooms, and cook until softened. stir in the sun-dried tomatoes, and alfredo sauce; cook to warm.
• 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. to serve, toss pasta in sauce, and sprinkle with crunchy stuff!

Grilled Spaghetti Sandwich

Ingredients

• Servings: 2
• 1/4 cup butter
• garlic powder, or to taste
• 2 hoagie rolls
• 8 thin slices mozzarella cheese
• 2 cups cold cooked spaghetti
• 1 cup spaghetti sauce

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• melt butter with garlic powder in a large skillet.
• cut a slice of the crust off the top and bottom of each hoagie roll. brush the cut sides with some of the garlic-flavored butter.
• split the rolls and line the insides with mozzarella cheese slices. mix spaghetti and spaghetti sauce together in a bowl; divide between the hoagie rolls and sandwich the rolls around the cheese and pasta mixture.
• grill the sandwiches in the skillet until the cheese melts completely, about 5 minutes per side.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

melinda's freakin' good pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package fettuccine noodles
• 2 tablespoons butter
• 2 zucchini, shredded
• 5 cloves garlic, minced, divided
• salt and ground black pepper to taste
• 1 tablespoon olive oil, or as needed
• 1 onion, sliced
• 2 cups cherry tomatoes
• 1 (4 ounce) log goat cheese, crumbled
• 1/4 cup chopped fresh basil, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil. stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes; drain water, reserving 1 cup pasta water.
• melt butter in a large skillet or frying pan over medium heat; add zucchini, 3 cloves minced garlic, salt, and pepper. cook and stir zucchini mixture in the melted butter until most of the moisture has evaporated, 10 to 15 minutes.
• heat olive oil in a separate skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. add cherry tomatoes, remaining 2 cloves minced garlic, salt, and pepper to onion; cook and stir, crushing tomatoes to desired consistency, until heated through, about 5 minutes.
• mix fettuccine and zucchini mixture into onion mixture, adding as much reserved pasta water to keep pasta moist. stir goat cheese and basil into pasta mixture.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

pasta and fresh cilantro crunchy stuff

Ingredients

• Servings: 16
• 4 bunches cilantro leaves
• 2 bunches fresh basil, stems removed
• 3 cloves garlic
• 24 ounces freshly grated parmesan cheese
• 1/4 cup olive oil
• salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 2 pounds crimini mushrooms, sliced
• 1 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• 3 (16 ounce) jars alfredo pasta sauce
• 2 (16 ounce) packages fusilli pasta

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a blender or food processor, puree the cilantro, basil, and 3 cloves of garlic until minced very fine. thoroughly combine the herb mixture in a large bowl with the parmesan, and 1/4 cup of olive oil; season to taste with salt and pepper. pack the mixture firmly, about 1 inch thick, into a medium-sized, glass baking dish.
• bake in preheated oven until the top is lightly browned and crispy, about 5 to 7 minutes. remove from oven, stir well, and return to the oven for an additional 5 to 7 minutes until golden brown. remove from the oven, break apart with a spoon, and allow to cool.
• while the crunchy stuff is baking, heat olive oil in a large pan over low heat. lightly brown 2 tablespoons of garlic, stir in the mushrooms, and cook until softened. stir in the sun-dried tomatoes, and alfredo sauce; cook to warm.
• 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. to serve, toss pasta in sauce, and sprinkle with crunchy stuff!

Grilled Spaghetti Sandwich

Ingredients

• Servings: 2
• 1/4 cup butter
• garlic powder, or to taste
• 2 hoagie rolls
• 8 thin slices mozzarella cheese
• 2 cups cold cooked spaghetti
• 1 cup spaghetti sauce

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• melt butter with garlic powder in a large skillet.
• cut a slice of the crust off the top and bottom of each hoagie roll. brush the cut sides with some of the garlic-flavored butter.
• split the rolls and line the insides with mozzarella cheese slices. mix spaghetti and spaghetti sauce together in a bowl; divide between the hoagie rolls and sandwich the rolls around the cheese and pasta mixture.
• grill the sandwiches in the skillet until the cheese melts completely, about 5 minutes per side.

Marinara With White

Ingredients

• Servings: 10
• 1 tablespoon olive oil from anchovies
• 2 tablespoons minced garlic
• 1/2 cup chopped onion
• 1 green bell pepper, chopped
• 1/2 cup white
• 1 1/2 pounds grape tomatoes
• 1 (15 ounce) can stewed tomatoes, with juice
• 6 anchovy fillets
• 1/2 teaspoon salt
• black pepper to taste
• 1/2 teaspoon dried basil
• 1 teaspoon chopped parsley
• 1/2 teaspoon dried oregano
• 1 small bay leaf

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• heat the anchovy oil in a saucepan over medium heat, stir in garlic, onions, and green pepper; cook for a few minutes until the onion softens and turns translucent. pour in the , and simmer until reduced by half. meanwhile, place the grape tomatoes, stewed tomatoes, and anchovies into the bowl of a blender; puree until smooth.
• season with salt, pepper, basil, parsley, oregano, and bay leaf. bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 1 hour. season to taste with salt and pepper before serving.

melinda's freakin' good pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package fettuccine noodles
• 2 tablespoons butter
• 2 zucchini, shredded
• 5 cloves garlic, minced, divided
• salt and ground black pepper to taste
• 1 tablespoon olive oil, or as needed
• 1 onion, sliced
• 2 cups cherry tomatoes
• 1 (4 ounce) log goat cheese, crumbled
• 1/4 cup chopped fresh basil, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil. stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes; drain water, reserving 1 cup pasta water.
• melt butter in a large skillet or frying pan over medium heat; add zucchini, 3 cloves minced garlic, salt, and pepper. cook and stir zucchini mixture in the melted butter until most of the moisture has evaporated, 10 to 15 minutes.
• heat olive oil in a separate skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. add cherry tomatoes, remaining 2 cloves minced garlic, salt, and pepper to onion; cook and stir, crushing tomatoes to desired consistency, until heated through, about 5 minutes.
• mix fettuccine and zucchini mixture into onion mixture, adding as much reserved pasta water to keep pasta moist. stir goat cheese and basil into pasta mixture.

sam's original sauce

Ingredients

• Servings: 6
• 1 yellow onion, chopped
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1/2 pound cubed beef stew meat
• 4 tablespoons tomato paste
• 1 (28 ounce) can crushed tomatoes
• 1 pinch dried parsley
• 1 pinch dried basil
• 1 pinch fennel seed
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs 20 mins

Ready Time: 6 hrs 50 mins


• heat the oil in a large skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. add the garlic during the last 3 minutes of cooking.
• transfer the onions and garlic to a bowl and set aside. turn the heat up to medium high and add the beef cubes. cook, stirring occasionally, until browned on all sides, about 5 minutes. drop in the tomato paste and reduce the heat to medium; allow the tomato paste to cook about 2 minutes, or until it begins to brown, before stirring.
• pour in the crushed tomatoes and return the onions and garlic to the pan. mix in the parsley, basil, fennel, and salt and pepper. reduce the heat to low and simmer, stirring occasionally, until the sauce is thick and the meat is tender, 6 to 7 hours.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

really creamy fettuccine alfredo

Ingredients

• Servings: 4
• 8 ounces dry fettuccine pasta
• 1 (8 ounce) package cream cheese
• 3/4 cup grated parmesan cheese
• 1/2 cup margarine
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 1 pinch ground nutmeg

Recipe

Cook Time: 15 mins Ready Time: 15 mins


• 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.
• in a medium saucepan, combine cream cheese, parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. toss sauce with pasta and sprinkle with nutmeg. serve.

Easy Alfredo Sauce Ii

Ingredients

• Servings: 8
• 1/2 cup butter, room temperature
• 3/4 cup grated parmesan cheese
• 1 cup heavy cream

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a medium bowl, beat butter and parmesan with an electric mixer until fluffy. add cream, a little at a time, until mixture resembles softly scrambled eggs. toss with hot pasta to serve.

Divine Casserole

Ingredients

• Servings: 5
• 1 (8 ounce) package egg noodles
• 1 pound ground beef
• 1 (6 ounce) can tomato paste
• 1 teaspoon worcestershire sauce
• 2 drops hot pepper sauce
• 1 pinch dried oregano
• 2 tablespoons butter
• 1 onion, chopped
• 1 (8 ounce) container creamed cottage cheese
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• salt to taste
• 1/2 cup butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• 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.
• in a skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. stir in tomato paste, worcestershire sauce, hot sauce and oregano; set aside.
• in a separate skillet, melt 2 tablespoons butter over medium heat. saute the chopped onion until translucent. in a medium bowl, combine cottage cheese, cream cheese, sour cream and sauteed onions.
• place 1/2 of cooked noodles in the bottom of a 2 quart casserole dish. drizzle with 1/2 of the melted butter. cover with cheese mixture. toss remaining noodles with remaining melted butter, and spread over cheese mixture. cover with meat mixture.
• bake in preheated oven for 40 minutes, or until bubbly.

basil chicken over angel hair

Ingredients

• Servings: 4
• 1 (8 ounce) package angel hair pasta
• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 1 clove garlic, chopped
• 2 1/2 cups chopped tomatoes
• 2 cups boneless chicken breast halves, cooked and cubed
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt
• 1/8 teaspoon hot pepper sauce
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• in a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. drain, and set aside.
• in a large skillet, heat oil over medium-high heat. saute the onions and garlic. stir in the tomatoes, chicken, basil, salt and hot pepper sauce. reduce heat to medium, and cover skillet. simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
• toss sauce with hot cooked angel hair pasta to coat. serve with parmesan cheese.

Spinach Mushroom And Ricotta Fettuccine

Ingredients

• Servings: 4
• 1 (16 ounce) package spinach fettuccine pasta
• 1 teaspoon butter
• 3 cups mushrooms
• 1 (10 ounce) package frozen chopped spinach
• 1 (15 ounce) container ricotta cheese
• 1 lemon, juiced

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• 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.
• in a large saucepan over medium heat, melt butter. stir in mushrooms and cook until tender. stir in spinach and cook until thawed and tender. remove from heat and stir in ricotta cheese; mix well.
• to the spinach mixture add the lemon juice; pour over cooked pasta. mix well and serve.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Grandma's Meat Sauce

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 pound sweet italian sausage, sliced
• 1 pound round steak, cubed
• 1 pound veal, cubed
• 4 cloves garlic, chopped
• 2 (28 ounce) cans whole peeled tomatoes, crushed
• 1 tablespoon italian seasoning
• 1 bay leaf
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried parsley
• 1 (28 ounce) can tomato sauce

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 45 mins

Ready Time: 3 hrs


• heat the olive oil in a skillet over medium heat, and cook the sausage, round steak, and veal 10 minutes, until evenly browned. remove meat from skillet and drain, reserving about 1 tablespoon drippings.
• stir the garlic into the skillet with the reserved meat drippings, and cook about 3 minutes over medium heat. place the crushed tomatoes into the skillet. season with italian seasoning, bay leaf, garlic powder, oregano, pepper, and parsley. cook 15 minutes.
• mix the tomato sauce into the skillet, and continue cooking 15 minutes.
• return the meat to the skillet. reduce heat to low, and simmer 2 hours, stirring occasionally.

pasta e fagioli i

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 2 (14.5 ounce) cans stewed tomatoes
• 3 cups low-sodium chicken broth
• 1 (15 ounce) can cannellini beans
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 1/4 pound seashell pasta

Recipe

• heat oil in 4-quart dutch oven over medium heat until hot. add onion and garlic and cook for 5 minutes or until onion is tender.
• add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to dutch oven and bring to a boil over high heat, stirring occasionally. let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
• add pasta to dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. serve immediately and enjoy.

soba with toasted sesame seed sauce

Ingredients

• Servings: 4
• 1/2 cup sesame seeds
• 8 ounces dried soba noodles
• 2 tablespoons balsamic vinegar
• 1 tablespoon white sugar
• 2 1/2 tablespoons soy sauce
• 1 clove garlic, minced
• 1 teaspoon dark sesame oil
• 5 green onions, chopped
• 3 cups broccoli florets

Recipe

• preheat the oven to 375 degrees f (190 degrees c).
• pour the sesame seeds a rimmed baking sheet. toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges.
• meanwhile, bring a large pot of salted water to a boil. add the noodles and cook them for 5 to 6 minutes, or until they are just tender. drain them, rinse them well with cold water, and drain them again.
• in a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. add the noodles, and the toasted sesame seeds. toss well, then stir in the broccoli. let the dish sit for 30 minutes at room temperature before serving.

Noodles Romanoff

Ingredients

• Servings: 6
• 1 (8 ounce) package egg noodles
• 2 cups sour cream
• 1/2 cup grated parmesan cheese, divided
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• bring a large pot of lightly salted water to a boil. add noodles and cook for 8 to 10 minutes or until al dente; drain.
• while noodles are cooking, combine the sour cream, 1/4 cup cheese, chives, salt and pepper in a medium bowl. mix together.
• stir butter into drained noodles, then stir in sour cream mixture. place on a warm platter and sprinkle with remaining 1/4 cup cheese.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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.

Chicken Linguine A La Me

Ingredients

• Servings: 8
• 1 (8 ounce) package linguine pasta
• 2 tablespoons butter
• 3 green onions, chopped
• 5 cloves garlic, diced
• 1/2 pound fresh mushrooms, sliced
• 1 small head broccoli, chopped
• 1 (14 ounce) can chicken broth
• 3 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 (8 ounce) package colby-jack cheese, cubed
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the linguine, and return to a boil. cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain.
• meanwhile, melt the 2 tablespoons butter in a large pot over medium-high heat. stir in the onions, garlic, mushrooms, and broccoli, and cook and stir for 5 minutes. pour in the chicken broth; cover and simmer until broccoli is just tender. stir in the chicken, and cook until chicken is no longer pink in the center, about 5 minutes.
• while the chicken is cooking, melt the butter in a saucepan over medium-low heat. whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. add the butter-flour mixture to the chicken mixture, stirring constantly with a fork to prevent lumps. pour in the milk, stirring constantly until smooth. reduce heat to medium; simmer for 5 minutes more.
• stir in the colby-jack cheese; reduce heat to low and continue stirring until cheese is melted. stir in the linguine. season to taste with salt and pepper.

Chicken Seashell Salad

Ingredients

• Servings: 6
• 1 1/2 cups seashell pasta
• 1/4 cup cashews
• 3 boneless, chicken breast halves - cooked, skinned
• 3 ounces pineapple tidbits, juice reserved
• 2 small gravenstein apples, peeled, cored and diced
• 3/4 cup chopped celery
• 1 (3 ounce) can mandarin oranges, drained
• 1 cup mayonnaise
• 1/2 teaspoon almond extract

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• cook macaroni in a large pan of boiling water until al dente. drain, and rinse. set aside.
• place nuts in a dry skillet. toast over medium heat, turning frequently, until nuts are fragrant and lightly browned.
• in a large bowl, combine pasta, chicken, pineapple, apples, celery, mandarin oranges, and toasted nuts.
• in a small bowl, mix together mayonnaise, reserved pineapple juice, and almond flavoring. stir into pasta mixture, and mix well. chill.

slow cooker rosemary and red pepper chicken

Ingredients

• Servings: 8
• 1 small onion, thinly sliced
• 1 medium red bell pepper, seeded and thinly sliced
• 4 cloves garlic, minced
• 2 teaspoons dried rosemary
• 1/2 teaspoon dried oregano
• 8 ounces turkey italian sausages, casings removed
• 8 (4 ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon coarsely ground pepper
• 1/4 cup dry
• 1 1/2 tablespoons cornstarch
• 2 tablespoons cold water
• salt to taste
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 7 hrs

Ready Time: 7 hrs 20 mins


• in a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano. crumble sausages over onion mixture. rinse chicken and pat dry; arrange in a single layer over sausage. sprinkle with pepper. pour in . cover, and cook on low setting for 5 to 7 hours, or until chicken is tender and cooked through when pierced.
• transfer chicken to a warm, deep platter, and cover to keep warm.
• in a small bowl, stir together cornstarch and cold water. stir into cooking liquid in slow cooker. increase heat to high, and cover. cook, stirring 2 to3 times, until sauce is thickened (about 10 more minutes). season to taste with salt. spoon sauce over chicken, and sprinkle with parsley.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Noodles

Ingredients

• Servings: 6
• 1 (16 ounce) package wide egg noodles
• 2 (5 ounce) cans chunk chicken, drained
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper

Recipe

Cook Time: 15 mins Ready Time: 15 mins


• 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.
• return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. heat through, 5 minutes.

Spinach, Egg, And Pancetta With Linguine

Ingredients

• Servings: 4
• 1 (16 ounce) package uncooked linguine pasta
• 3 tablespoons olive oil, divided
• 3 ounces pancetta bacon, diced
• 1/2 teaspoon crushed red pepper flakes
• 3 cups loosely packed torn fresh spinach
• 2 hard-cooked eggs, peeled and chopped
• freshly grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• bring a large pot of salted water to boil. cook linguine until al dente, about 8 to 10 minutes.
• as the water is being brought to boil, heat 1 tablespoon olive oil in a skillet over medium heat. stir in pancetta, and cook until browned. remove to paper towels.
• return skillet to heat, and pour in 2 tablespoons olive oil. stir in crushed red pepper flakes. then stir in spinach, and cook until softened. return pancetta to the skillet, and stir in eggs. cover, and turn off heat.
• when the pasta is done, drain, and mix into skillet, reserving some pasta water. if the pasta is too dry, add a small amount of pasta water. top with freshly grated parmesan.

To Die For Fettuccine Alfredo

Ingredients

• Servings: 6
• 24 ounces dry fettuccini pasta
• 1 cup butter
• 3/4 pint heavy cream
• salt and pepper to taste
• 1 dash garlic salt
• 3/4 cup grated romano cheese
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• in a large saucepan, melt butter into cream over low heat. add salt, pepper and garlic salt. stir in cheese over medium heat until melted; this will thicken the sauce.
• add pasta to sauce. use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. serve immediately.

feta and bacon pasta sauce

Ingredients

• Servings: 4
• 8 slices bacon, chopped
• 2 leeks, sliced
• 1 tablespoon butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 8 ounces feta cheese, crumbled
• ground black pepper to taste

Recipe

• place bacon in a large skillet over medium-high heat. fry for a few minutes, then add the leeks. cook and stir until bacon is crisp and leeks are tender. set aside.
• melt the butter in a saucepan over medium heat. whisk together the flour and milk, then pour into the saucepan with the butter. bring to a boil and cook, stirring constantly, until thickened. remove from the heat and stir in the feta cheese. mix in bacon and leeks, then season with pepper to taste. serve over your favorite pasta.

shrimp and asparagus fettuccine

Ingredients

• Servings: 8
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 3/4 cup olive oil, or more if needed
• 6 cloves garlic, pressed
• salt and pepper to taste
• 1 pound dry fettuccine pasta
• 2 teaspoons olive oil
• 1 pound uncooked shrimp - peeled, deveined, and tails removed
• 2 tablespoons seafood seasoning (such as old bay®), or to taste
• 1 cup shredded parmesan cheese, or more if desired

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• separate the asparagus tips from the rest of the cut pieces, and set the tips aside. heat 3/4 cup of olive oil over medium heat. cook and stir the garlic in the hot oil until it begins to turn brown, about 5 minutes. stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. cook and stir for 5 more minutes.
• while the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the fettuccine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.
• remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.
• stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded parmesan cheese. the olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.

Hillbilly Casserole

Ingredients

• Servings: 12
• 1 (8 ounce) package uncooked egg noodles
• 1 (10.75 ounce) can condensed tomato soup
• 1 (11 ounce) can mexican-style corn
• 1 medium onion, finely chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 16 slices american cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add the egg noodles and cook until tender, about 7 minutes. drain, and set aside.
• preheat the oven to 350 degrees f (175 degrees c).
• in a large bowl, mix together the tomato soup, corn, onion, and cream of mushroom soup. stir in the cooked noodles until well coated. transfer to a 9x13 inch baking dish. place slices of cheese to cover the top.
• bake for 25 minutes in the preheated oven, or until cheese is melted and lightly browned.

Old-fashioned Macaroni, Tomato, And Cheese Bake

Ingredients

• Servings: 24
• 3 cups elbow macaroni
• 3 tablespoons butter, melted
• 2 cups shredded sharp cheddar cheese
• 1 (14.5 ounce) can petite diced tomatoes in juice
• 3 large eggs
• 2 1/2 cups milk
• 1 (4 ounce) package cream cheese, softened
• 1/3 cup grated parmesan cheese
• 1 teaspoon brown mustard
• 2 dashes hot sauce (such as tabasco®)
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• 1 tablespoon ground black pepper
• 1 teaspoon salt
• 1/4 teaspoon paprika, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 53 mins Ready Time: 1 hr 8 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare an 8 quart baking dish with cooking spray.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink. pour into the prepared baking dish and add the butter, cheddar cheese, and diced tomatoes; stir.
• combine the eggs, milk, cream cheese, parmesan cheese, brown mustard, hot sauce, parsley, nutmeg, pepper, and salt in a food processor; pulse until smooth; pour over the macaroni. sprinkle paprika over everything.
• bake in the preheated oven until the middle is set, 45 to 50 minutes.

sausage pasta

Ingredients

• Servings: 6
• 3/4 pound pasta
• 1 tablespoon olive oil
• 1 pound spicy italian sausage
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon dried basil
• 1 (14.5 ounce) can diced tomatoes
• 1 (10 ounce) package frozen chopped spinach
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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 reserve.
• in a large skillet, heat oil and sausage; cook through until no longer pink. during the last 5 minutes of cooking, add onion and garlic to skillet. add broth, basil and tomatoes with liquid.
• cook over medium heat for 5 minutes to slightly reduce. add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
• add pasta to skillet and mix together. sprinkle with cheese and serve immediately.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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.

italian sausage with farfalle and broccoli rabe

Ingredients

• Servings: 10
• 1 (16 ounce) package farfalle (bow tie) pasta
• 1 tablespoon olive oil
• 1 pound bulk italian sausage
• 2 cloves garlic, minced
• 2 1/2 cups chicken broth
• 1/8 teaspoon crushed red pepper flakes
• 1 bunch broccoli rabe, trimmed
• 1/4 cup butter
• 1 1/2 cups grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring a large pot of lightly salted water to a boil over high heat. add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.
• meanwhile, heat the olive oil in a large skillet over medium-high heat. stir in the italian sausage until crumbly and no longer pink, about 5 minutes. stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. pour off the excess grease, then pour in the chicken broth and red pepper flakes. bring to a boil over high heat, then add the broccoli rabe, and cover. cook until the broccoli rabe is tender, about 4 minutes.
• when the broccoli rabe is done, stir in the butter, parmesan cheese, salt, and pepper until the meat sauce has thickened. toss with the farfalle and serve.

spinach and cheese stuffed pasta shells

Ingredients

• Servings: 6
• 32 jumbo pasta shells
• 2 cups ricotta cheese
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 cup grated parmesan cheese
• 2 tablespoons fennel seed
• 2 teaspoons dried basil
• 4 cloves garlic, minced
• salt and pepper to taste
• 3 1/2 cups spaghetti sauce

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. cook until noodles are just tender; drain well.
• squeeze spinach dry. combine spinach, ricotta, 1/3 cup parmesan cheese, fennel, basil and garlic in a large mixing bowl. season with salt and pepper; mix well.
• spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
• fill each pasta shell with the spinach cheese mixture. arrange the shells, filling side up in the baking dish. spoon remaining marinara sauce over the shells. sprinkle remaining parmesan cheese on top of the shells.
• cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

quick spinach-ricotta calzones

Ingredients

• Servings: 8
• 1 (11.3 ounce) can refrigerated dinner rolls, at room temperature
• cornmeal for rolling
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 2 large garlic cloves, minced
• 1/4 teaspoon ground nutmeg
• salt and pepper, to taste
• 1 cup ricotta cheese
• 1 cup grated mozzarella cheese
• 1/4 cup parmesan cheese
• olive oil, for brushing
• your favorite marinara-style pasta sauce

Recipe

• separate rolls a cornmeal-sprinkled work surface. cover with plastic wrap and let rest while preparing filling.
• heat oil in 12-inch skillet over medium-high heat. add onion; saute until tender and golden, 2 to 3 minutes. add spinach, garlic and nutmeg; saute, breaking up large clumps with a wooden spoon, until heated through, 2 to 3 minutes. add salt and pepper. transfer to a medium bowl; stir in ricotta. let cool; stir in remaining cheeses.
• adjust oven rack to center position and heat oven to 450 degrees.
• sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle. spoon filling just below the center line of the circle of dough, leaving a border along the bottom half of the circle. with wet fingertips, moisten the bottom border. fold dough over filling and press edges together. thoroughly seal by using fingertips to crimp and flute the edges or by pressing with the tines of a fork. place on a large cookie sheet lined with parchment paper. (at this point, can be frozen up to 2 weeks.)
• brush tops with oil. bake until golden brown, about 16 minutes (longer if frozen). let cool slightly and serve with warm marinara sauce.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

fire and ice pasta

Ingredients

• Servings: 6
• 2 cups olive oil
• 1/2 cup sun-dried tomatoes, sliced
• 1 (2 ounce) can sliced black olives
• 2/3 cup chopped fresh basil
• 5 1/2 pounds tomatoes, seeded and chopped
• 1/2 cup chopped fresh chives
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon crushed red pepper flakes
• 4 cloves garlic, minced
• 1 (16 ounce) package farfalle pasta
• 8 ounces crumbled feta cheese (optional)

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 3 hrs 40 mins


• in a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. marinate for 3 hours.
• cook pasta in a large pot of boiling water until al dente. drain.
• pour sauce over hot pasta, and toss lightly. sprinkle with feta cheese, if desired.

elbows mac and cheese with tuscan herb sauce

Ingredients

• Servings: 8
• 1 (16 ounce) box barilla® elbows
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, chopped
• 1 (24 ounce) jar barilla® tuscan herb sauce
• 1 cup heavy cream
• salt and black pepper to taste
• 1/2 cup grated parmigiano cheese
• 1 1/2 cups shredded fontina cheese

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• bring a large pot of water and cook the pasta 1/2 of the cooking time. drain and toss with 1 tbsp of olive oil and set aside.
• meanwhile in a large skillet saute garlic in remaining olive oil for 1-2 minutes or until slightly yellow in color. add the barilla tuscan herb sauce and bring to a simmer. add the heavy cream and season with salt and pepper to taste.
• in a 13x9 casserole combine the pasta with the sauce and fold in the parmigiano cheese. top with fontina and bake in a 375 degrees f for 15-20 minutes or until bubbly and brown. remove from the oven and let it rest for 10 minutes before serving.

spinach and cheese stuffed pasta shells

Ingredients

• Servings: 6
• 32 jumbo pasta shells
• 2 cups ricotta cheese
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 cup grated parmesan cheese
• 2 tablespoons fennel seed
• 2 teaspoons dried basil
• 4 cloves garlic, minced
• salt and pepper to taste
• 3 1/2 cups spaghetti sauce

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. cook until noodles are just tender; drain well.
• squeeze spinach dry. combine spinach, ricotta, 1/3 cup parmesan cheese, fennel, basil and garlic in a large mixing bowl. season with salt and pepper; mix well.
• spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
• fill each pasta shell with the spinach cheese mixture. arrange the shells, filling side up in the baking dish. spoon remaining marinara sauce over the shells. sprinkle remaining parmesan cheese on top of the shells.
• cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

hearty pasta sauce--ragu style

Ingredients

• Servings: 6
• 6 ounces leftover cooked roast beef (chuck, cross rib, or top round)
• 2 tablespoons olive oil
• 2 garlic cloves, chopped, or more if desired
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans unseasoned tomato sauce
• 1 cup holland house® red cooking
• 2 teaspoons brown sugar
• 1/2 teaspoon ground cinnamon or nutmeg
• 1/2 cup half-and-half
• hot, cooked wide noodles such as tagliatelle or pappardelle
• grated parmesan or romano cheese

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• coarsely chop, or shred by hand, enough cooked roast beef to make 1-1/2 cups. if meat is cold, cut into chunks and warm slightly in microwave to make hand-shredding easier.
• heat olive oil in a 4-quart pot and gently cook garlic, basil, oregano and rosemary about 3 minutes. stir in the 1-1/2 cups beef and tomato paste. add tomato sauce, red cooking , brown sugar and cinnamon or nutmeg, stirring until smooth. bring to a boil. reduce heat to low, cover and simmer 30-40 minutes.
• remove from heat; stir in half & half. serve over pasta, sprinkled with cheese if desired.

alfredo medallions

Ingredients

• Servings: 4
• salt and pepper to taste
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1 (16 ounce) lamb tenderloin, cut crosswise into 1/2-inch thick slices
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1/2 cup white
• 1 teaspoon fresh thyme leaves
• 1 (15 ounce) jar classico® fresh alfredo sauce
• 1 teaspoon grated lemon zest
• 1 tablespoon capers, drained

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• mix together salt, pepper, onion powder, garlic powder, and cayenne. sprinkle evenly over each side of the lamb slices.
• heat butter and olive oil in a 13-inch skillet over medium-high heat. add lamb medallions and brown on both sides until lamb is almost done (about 4 minutes per side). remove from skillet; cover to keep warm.
• pour and thyme into the skillet. simmer over medium-high heat until is reduced by half.
• pour alfredo sauce into reduction; stir in lemon zest and capers. stir until sauce is heated through. place lamb slices into the sauce and heat until internal temperature reaches 145 degrees f.

red pepper pesto pasta

Ingredients

• Servings: 6
• 1 pound penne pasta
• 2 bunches fresh basil leaves
• 1 cup roasted red pepper
• 3/4 cup grated parmesan cheese
• 1 cup olive oil
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• bring a large pot with lightly-salted water to a boil. stir the penne into the water and return to a boil. cook until the pasta is mostly tender but still firm to the bite, about 11 minutes; drain. transfer the drained pasta to a large bowl.
• place the basil, red pepper, and parmesan cheese in the bowl of a food processor; stream the olive oil into the mixture as it blends until smooth. season with salt and pepper. drizzle the sauce over the cooked pasta and toss to coat.

hillshire farm® sausage alfredo

Ingredients

• Servings: 6
• 1 (14 ounce) package hillshire farm® smoked sausage, diagonally cut into 1/4-inch slices
• 8 ounces pasta, cooked, drained
• 2 cups heavy cream
• 2 teaspoons seasoning
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 3 mins Cook Time: 12 mins Ready Time: 15 mins


• prepare pasta according to package directions; drain and set aside.
• saute sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.
• add cream and seasoning; bring to a boil. reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. remove from heat, stir in parmesan cheese. add pasta to sauce and toss.

greek chicken pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 large tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• salt and pepper to taste
• 2 lemons, wedged, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• heat olive oil in a large skillet over medium-high heat. add onion and garlic; saute until fragrant, about 2 minutes. stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. cook and stir until heated through, about 2 to 3 minutes. remove from heat, season with salt and pepper, and garnish with lemon wedges.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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.