spicy chicken spaghetti

Ingredients

• Servings: 8
• 3 tablespoons extra virgin olive oil, divided
• 10 chicken tenderloins
• salt and pepper to taste
• 1 (26 ounce) jar spaghetti sauce with mushrooms
• 1 (14.5 ounce) can italian diced tomatoes, undrained
• 1 red bell pepper, diced
• 1 (15 ounce) can whole kernel corn, drained
• 1 (10 ounce) can whole black olives, drained
• 1/4 cup canned jalapeno pepper slices, undrained
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 (16 ounce) package angel hair pasta
• 1 tablespoon butter

Recipe

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


• heat 2 tablespoons olive oil in a skillet over medium-high heat. place chicken in the skillet, season with salt and pepper, and cook 6 minutes on each side, until juices run clear. set aside, and keep warm.
• in a large pot, mix spaghetti sauce, tomatoes with liquid, red bell pepper, corn, olives, and jalapenos. bring to a boil, and season with garlic powder, onion powder, and 1 teaspoon pepper. place chicken in the pot. reduce heat to low, cover, and simmer 15 minutes.
• bring a large pot of lightly salted water to a boil. place pasta in the pot, and cook 2 to 4 minutes, until al dente. drain, transfer to a bowl, and toss with remaining olive oil and butter. spoon the sauce over the pasta to serve.

Chicken And Bow Tie Pasta

Ingredients

• Servings: 4
• 4 boneless, skinless chicken breast halves
• 1 (12 ounce) package farfalle (bow tie) pasta
• 1 (14 ounce) can chicken broth
• 1 head broccoli, cut into florets
• 1 medium red bell pepper, thinly sliced
• 2 cloves garlic, minced
• salt and pepper to taste
• 2 (8 ounce) containers chive and onion cream cheese
• 1/4 cup freshly grated parmesan cheese

Recipe

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


• place chicken in a saucepan, and add water to cover. boil 20 minutes. allow to cool, then pull meat into shreds.
• 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 skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. stir in cream cheese until smooth. mix in chicken and pasta until evenly coated. 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.

pizza pasta bake

Ingredients

• Servings: 8
• 1 (12 ounce) package uncooked elbow macaroni
• 1/2 pound mild italian sausage
• 1/2 cup chopped onion
• 1 (14 ounce) can pizza sauce
• 1 (8 ounce) can tomato sauce
• 1/2 cup milk
• 1 (3.25 ounce) package sliced pepperoni, cut in half
• 1/4 cup sliced fresh mushrooms
• 1/4 cup sliced black olives
• 1/4 cup chopped canadian bacon
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. stir in macaroni, cook for 8 to 10 minutes, until al dente, and drain.
• in a skillet over medium heat, cook the italian sausage and onion until sausage is evenly brown and onion is tender. drain grease.
• in a bowl, mix the pizza sauce, tomato sauce, and milk. stir in the sausage and onion, pepperoni, mushrooms, olives, and canadian bacon. gently mix in the cooked macaroni until evenly coated. transfer to the prepared baking dish.
• cover, and bake 30 minutes in the preheated oven. remove cover, top with cheese, and continue baking 15 minutes, until cheese is melted and bubbly.

quick angel hair with basil cream for one

Ingredients

• Servings: 1
• 2 ounces angel hair pasta
• 2 tablespoons butter
• 3 tablespoons chopped sweet onion
• 1 clove garlic, minced
• 2/3 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh basil
• 1 pinch salt and ground black pepper to taste

Recipe

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


• bring a large pot of lightly salted water to a boil. add the angel hair pasta and cook for 8 to 10 minutes or until al dente. once done, set aside 1/2 cup of the pasta water, then drain the pasta in a colander in the sink. keep warm.
• while the pasta is cooking, melt the butter in a saucepan over medium heat. stir in the onion, and cook for 3 minutes, then stir in the garlic, and continue cooking until the onion has softened and turned translucent, 1 to 2 minutes more.
• pour in the heavy cream, and stir in the parmesan cheese, basil, salt, and pepper. bring to a simmer, then reduce heat to medium-low, and simmer for 2 minutes. dilute with the reserved pasta water if the sauce is too thick for your taste. pour the sauce over the angel hair pasta to serve.

Vermicelli Pudding

Ingredients

• Servings: 4
• 1 quart milk
• 5 tablespoons white sugar
• 8 cardamom seeds, or to taste (optional)
• 1 (8 ounce) package vermicelli pasta, broken into 4-inch lengths
• 8 raisins, or more to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• bring milk, sugar, and cardamom seeds to a boil in a saucepan; reduce heat to medium-low and simmer for 5 minutes. stir broken vermicelli pasta and raisins into milk mixture and simmer until pasta is tender and the cream sauce has thickened, about 5 more minutes. remove from heat and let stand until warm, about 15 minutes. if pudding is too thick, stir in a little milk.

Daddy's Sausage And Peppers

Ingredients

• Servings: 6
• 8 (4 ounce) links italian sausage
• 1 tablespoon garlic flavored olive oil
• 3 green bell pepper, seeded and cut into strips
• 2 red bell peppers, seeded and cut into strips
• 1 yellow bell pepper, seeded and cut into strips
• 1 (14.5 ounce) can diced tomatoes, drained
• 2 tablespoons italian seasoning
• 6 cloves garlic, chopped
• 1 large onion, cut into wedges
• 1/4 cup grated parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 tablespoons garlic flavored olive oil

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• slice each sausage link into 5 pieces. heat 1 tablespoon of oil in a large skillet over medium-high heat. add the sausage, and cook until browned, turning as needed.
• drain excess grease, then add the green, red and yellow peppers, tomatoes, and italian seasoning. drizzle the remaining olive oil over all, and reduce the heat to medium-low. cover, and let simmer for 15 minutes.
• remove the lid, and stir. add the garlic and onion to the pan. sprinkle with parmesan cheese. cover, and simmer for 15 more minutes. stir, then top with mozzarella cheese. cover and cook for 5 minutes to melt the cheese. remove from the heat and enjoy.

quick artichoke pasta salad

Ingredients

• Servings: 5
• 1 cup salad macaroni, or other medium-size pasta
• 1 (6.5 ounce) jar marinated artichoke hearts
• 1/2 cup mushrooms, quartered
• 1 cup cherry tomatoes, halved
• 1 cup pitted black olives
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon dried basil
• 1/2 tablespoon dried oregano
• 2 cloves garlic, minced
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• bring a large pot of salted water to boil; add pasta and boil until al dente. drain well and rinse with cold water.
• in a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well. refrigerate for at least 4 hours. before serving, season the pasta dish with salt and pepper to taste.

Linguine With -spiced Shrimp And Corn

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine pasta
• 1 pound peeled and deveined medium shrimp
• 1 tablespoon liquid shrimp and crab boil seasoning
• 1/2 cup butter
• 1 teaspoon minced garlic
• 1/3 cup diced red onion
• 1/3 cup diced sweet red bell pepper
• 1/2 cup canned whole kernel corn, drained
• 1 1/2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon dried oregano
• 1 teaspoon canned chipotle chile peppers in adobo sauce, finely chopped
• 1 teaspoon sea salt
• 1/2 cup half-and-half

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. add linguine and cook until al dente, 8 to 10 minutes; drain.
• place shrimp and crab boil into a large saucepan. fill with water to 1 inch above the shrimp, and bring to a boil over high heat. boil for 3 minutes until shrimp turn pink, then drain.
• meanwhile, melt butter in a large skillet over medium-high heat. stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. stir in the half-and-half, and bring to a simmer. once the mixture is simmering, stir in shrimp, and toss with the drained pasta.

mama's best ever spaghetti and mozzarella meatballs

Ingredients

• Servings: 6
• olive oil for greasing pan
• 1 pound lean ground beef
• 1/3 cup italian seasoned dry bread crumbs
• 1 cup shredded mozzarella cheese
• 1 egg
• 2 cloves garlic, minced
• 1 (24 ounce) jar ragu® old world style® traditional pasta sauce
• 12 ounces spaghetti, cooked and drained
• 2 tablespoons grated parmesan cheese, plus extra for serving

Recipe

• preheat oven to 400 degrees f (200 degrees c). lightly grease a large rimmed baking sheet with olive oil.
• combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. place on prepared baking sheet.
• baked until browned and cooked through, about 15 minutes.
• bring the ragu® sauce to a simmer in a 12-inch skillet. gently place the cooked meatballs into the sauce. simmer 10 minutes.
• ladle some of the sauce over hot pasta and toss to coat. serve with more sauce and the meatballs with a sprinkle of parmesan cheese.

primo pasta salad

Ingredients

• Servings: 16
• salad:
• 1 (16 ounce) package rotini pasta
• 3 hard-boiled eggs, chopped
• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped (reserve marinade)
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/2 cup diced red onion
• 1/2 cup diced fully cooked ham
• 1/2 cup diced cooked shrimp
• 1/2 cup frozen green peas, thawed
• 1/2 cup small cheddar cheese cubes
• 1/2 cup small monterey jack cheese cubes
• 1/3 cup diced dill pickle
• 1 (2.25 ounce) can sliced black olives, drained
• dressing:
• 1 cup sour cream
• 1 cup mayonnaise
• 2 tablespoons apple vinegar
• 2 tablespoons white sugar
• 1/2 (1 ounce) package ranch dressing mix, or to taste (optional)
• 1 tablespoon mustard
• 1 dash hot pepper sauce (such as tabasco®), or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 3 hrs 55 mins


• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. rinse with cold water until completely cooled; drain.
• mix pasta, eggs, artichoke hearts, celery, bell pepper, onion, ham, shrimp, peas, cheddar cheese, monterey jack cheese, pickle, and olive together in a large bowl.
• whisk sour cream, mayonnaise, apple vinegar, sugar, ranch dressing mix, mustard, and hot pepper sauce together in a separate bowl; season with salt and black pepper.
• drizzle dressing over salad and toss to coat. cover bowl with plastic wrap and chill in refrigerator 3 hours to overnight. stir enough of the reserved artichoke marinade into the salad so it is just moistened before serving.

lena's pasta fazul

Ingredients

• Servings: 4
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, chopped
• 1/4 cup chopped parsley
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 3 cups whole peeled tomatoes, sliced
• 2 cups drained canned cannellini beans
• 1 pound uncooked pasta
• 2 tablespoons olive oil
• 1/4 cup grated parmesan cheese
• salt and pepper to taste

Recipe

• heat 2 tablespoons olive oil until hot in a large skillet over medium heat. add garlic, onion, carrot, parsley, basil, oregano and red pepper. saute until onions become tender.
• stir in the tomatoes plus 1/2 cup of their can juices. season to taste with salt and pepper. reduce heat to medium-low. cover and stir frequently for 10 minutes or until the carrots are tender. stir in the cannellini beans, cover and simmer for 20 minutes.
• cook pasta in 4 quarts of boiling salted water until al dente. drain and toss pasta with 2 tablespoons olive oil and parmesan cheese. add pasta to cannellini bean mixture and toss to combine. serve immediately.

Cheezy Chicken Spaghetti Bake

Ingredients

• Servings: 4
• 8 ounces spaghetti
• 4 skinless, boneless chicken breasts
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (5 ounce) jar processed cheese spread
• 1 (5 ounce) bottle processed cheese spread with jalapenos

Recipe

• boil spaghetti as directed on package. drain.
• meanwhile, brown chicken breast until tender and done all the way through. shred chicken into bite-size pieces.
• melt processed cheese spread in a microwave oven as directed on jar.
• pour drained spaghetti in a large baking dish. add melted cheese spread and soup; mix well. stir in chicken, and mix well. cover with foil.
• bake at 425 degrees f (220 degrees c) for 25 minutes.

jim's macaroni salad

Ingredients

• Servings: 8
• 1 (16 ounce) package macaroni
• 1 tablespoon vinegar
• 1 cup mayonnaise
• 1/2 cup chopped white onion
• 1 (4 ounce) jar sliced pimento peppers, drained
• 1/2 cup chopped dill pickles
• 1/2 cup chopped green bell pepper
• 6 slices american processed cheese, cut into 1/2-inch piece
• 1 (6 ounce) can pitted ripe olives, drained
• 4 hard-cooked eggs, chopped
• salt and ground black pepper to taste

Recipe

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


• cook the macaroni in a large pot of lightly salted boiling water until tender, 6-8 minutes depending on size. drain, and set aside.
• stir the vinegar and mayonnaise together in a bowl until thoroughly blended.
• combine the cooked noodles, onions, pimentos, pickles, bell peppers, cheese, olives, and eggs in a large bowl. add the mayonnaise mixture, and toss gently to coat ingredients. season with salt and pepper to taste. refrigerate until ready to serve.

flash-blasted broccoli and feta pasta

Ingredients

• Servings: 8
• 1 (8 ounce) package broccoli florets
• 1 (16 ounce) package uncooked linguine pasta
• 5 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup chopped sun-dried tomatoes (packed in oil)
• 3/4 cup dry white
• 1 (15 ounce) can whole peeled tomatoes, drained and chopped
• 3 cups baby spinach
• 1 1/2 tablespoons fresh lemon juice
• 4 ounces feta cheese, crumbled
• 1/4 cup pine nuts, toasted

Recipe

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


• preheat oven to 500 degrees f (260 degrees c). place a baking sheet in the oven until hot.
• place broccoli florets in a large bowl. stir in olive oil and salt. using oven mitts, remove the hot baking sheet from the oven. pour broccoli florets baking sheet and spread out.
• bake in preheated oven about 5 minutes; turn and cook about 5 minutes more. (the florets should be somewhat browned and crunchy.) remove from oven, and set aside.
• meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. stir in onions, garlic, and red pepper flakes. cook until onion is soft and translucent. stir in sun-dried tomatoes.
• turn heat up to medium high. pour in white , and cook about 3 minutes. stir in chopped tomatoes. cook about 2 minutes, then stir in spinach, lemon juice, and feta. turn the heat down to low, and cover until pasta is done.
• while the onions are cooking, bring a large pot of lightly salted water to boil. add linguini, and cook until al dente, about 8 to 10 minutes. drain, and stir into broccoli mixture. top with toasted pine nuts.

eggless pasta

Ingredients

• Servings: 4
• 2 cups semolina flour
• 1/2 teaspoon salt
• 1/2 cup warm water

Recipe

• in a large bowl, mix flour and salt. add warm water and stir to make a stiff dough. increase water if dough seems too dry.
• pat the dough into a ball and turn out a lightly floured surface. knead for 10 to 15 minutes. cover. let dough rest for 20 minutes.
• roll out dough using rolling pin or pasta machine. work with a 1/4 of the dough at one time. keep the rest covered, to prevent from drying out. roll by hand to 1/16 of an inch thick. by machine, stop at the third to last setting.
• cut pasta into desired shapes.
• cook fresh noodles in boiling salted water for 3 to 5 minutes. drain.

Artichoke Spinach Pasta Sauce

Ingredients

• Servings: 8
• 1/2 (13.5 ounce) can chopped spinach
• 1 (16 ounce) jar alfredo sauce
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup shredded mozzarella cheese
• 1/3 cup shredded parmesan cheese
• 1/4 (8 ounce) package cream cheese, softened
• 2 cloves garlic, chopped
• 1 roma tomato, diced (optional)
• 1/2 cup water

Recipe

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


• puree spinach in food processor until smooth.
• whisk spinach, alfredo sauce, artichoke hearts, mozzarella cheese, parmesan cheese, cream cheese, garlic, and tomato together in a pot.
• pour water into alfredo sauce jar and top with lid. shake water in jar to release last remnants of alfredo sauce, and stir into pot with alfredo sauce mixture.
• cook alfredo sauce mixture over medium heat, stirring occasionally, until cheeses have melted and sauce is bubbling, 10 to 15 minutes.

Pasta With Tuna Sauce

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves crushed garlic
• 1 tablespoon capers
• 1 (14.5 ounce) can crushed tomatoes
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon red pepper flakes
• 2 (6 ounce) cans tuna, drained
• 1 (16 ounce) package dry pasta

Recipe

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


• in a large saute pan, heat oil over low heat. add onion and garlic; cook and stir until onion is tender. stir in capers, tomatoes, lemon juice, and parsley. season with red pepper flakes to taste. simmer gently for 3 minutes to thicken sauce. fold in tuna, and heat through.
• while sauce is cooking, add pasta to a large pot of rapidly boiling water; cook till just tender. drain well.
• toss pasta with sauce, and serve.

roasted red pepper soup

Ingredients

• Servings: 8
• 2 (16 ounce) jars roasted red peppers
• 2 (14.5 ounce) cans chicken broth
• 1 (8 ounce) package sliced fresh mushrooms
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 (9 ounce) packages fresh cheese tortellini, uncooked

Recipe

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


• place roasted red peppers in a blender or food processor, and blend until smooth.
• in a large saucepan, mix roasted red peppers, chicken broth, and mushrooms. season with basil, oregano, garlic powder, salt, and pepper. bring the mixture to a boil. stir in tortellini, and continue cooking 8 to 10 minutes, or until pasta is al dente.

Lazy Pierogi

Ingredients

• Servings: 8
• 3 pounds sauerkraut
• 1 onion, chopped
• 1 pound uncooked rotini pasta
• 1 pound fresh mushrooms, chopped
• 1/2 pound butter
• 2 (10.75 ounce) cans condensed cream of mushroom soup

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 30 mins


• place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. simmer 1 hour, or until most of the water has cooked off.
• bring a large pot of lightly salted water to a boil. add rotini and cook for 8 to 10 minutes or until al dente; drain.
• in a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
• stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. cook and stir 15 minutes, or until heated through.

cheese lovers' lasagna

Ingredients

• Servings: 10
• 1 (16 ounce) package lasagna noodles
• 1 (16 ounce) jar spaghetti sauce with meat
• 1 (8 ounce) package mozzarella cheese, shredded
• 6 slices processed american cheese
• 1 (8 ounce) package mild cheddar cheese, shredded
• 1 (8 ounce) container small curd cottage cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
• line the bottom of a 9x13 inch casserole dish with noodles and spread on 1/4 cup of the spaghetti sauce. add another layer of noodles and begin alternating layers of cheeses, noodles and sauce, beginning with the cottage cheese. make sure you leave enough spaghetti sauce to cover the top to prevent hardening of the top layer of noodles. finish with a sprinkle of parmesan.
• bake in a preheated oven until cheese is well melted and filling is heated through; about 20 or 25 minutes.

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.

chicken pasta salad i

Ingredients

• Servings: 4
• 12 ounces rotini pasta
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into strips
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon garlic powder
• 4 ounces crumbled feta cheese
• 4 roma (plum) tomato, diced
• 1/4 cup italian-style salad dressing

Recipe

• in a large pot with boiling salted water cook pasta until al dente. drain.
• meanwhile, season chicken strips with lemon pepper and garlic powder. broil in oven for 5 to 7 minutes, or until juices run clear. cool chicken. cut into bite size pieces.
• in a large bowl, mix together the cooked pasta, chicken, quartered tomatoes, and feta cheese.
• serve with italian dressing poured over top of pasta.

olive blasta pasta

Ingredients

• Servings: 2
• 4 ounces fettuccini pasta
• 2 skinless, boneless chicken breast halves - cut into bite size pieces
• 2 green onions, chopped
• 1/2 teaspoon dried basil
• 1/2 cup sliced black olives
• 2 tablespoons olive oil
• 1/2 teaspoon minced garlic
• 2 tablespoons grated parmesan cheese
• 10 sun-dried tomatoes, softened
• 1 tablespoon minced fresh parsley

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 pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large skillet over medium-high heat, cook chicken until brown and juices run clear, 5 to 10 minutes. stir in green onions, basil, olives, olive oil, garlic, parmesan, sun-dried tomatoes and parsley; cook 5 minutes, or until garlic is golden and whites of onions are translucent. toss chicken mixture with pasta; serve.

Gina's Creamy Mushroom Lasagna

Ingredients

• Servings: 8
• 12 uncooked lasagna noodles
• cooking spray
• 1 tablespoon olive oil
• 1 cup chopped shallots
• 2 garlic cloves, minced
• 1 cup diced red bell pepper
• 1 teaspoon crushed red pepper flakes
• 4 cups sliced fresh mushrooms
• salt and ground black pepper to taste
• 1 1/2 cups ricotta cheese
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 4 cups milk
• 1 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh flat-leaf parsley

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 35 mins


• bring a large pot of lightly salted water to a boil. stir in lasagna noodles and return to a boil. cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still firm to the bite, about 8 minutes. drain and set aside.
• preheat oven to 350 degrees f (175 degrees c).
• spray a 9x13-inch baking dish with cooking spray.
• heat olive oil in a large skillet over medium-high heat. cook and stir shallots and garlic in the hot oil until shallots are tender and translucent, about 5 minutes.
• stir red bell pepper and red pepper flakes into the shallot mixture until bell pepper is slightly softened, 1 to 2 minutes.
• mix mushrooms into the skillet; season with salt and black pepper. cook and stir until the mushrooms have given up their liquid and are browned, about 10 minutes more.
• stir ricotta cheese into the mushroom mixture; remove skillet from heat and set aside.
• melt butter in another skillet over medium heat. whisk in flour until smooth, 2 to 3 minutes.
• whisk milk into flour mixture until smooth; bring to a simmer and whisk constantly until thickened, about 5 minutes. season with salt and black pepper.
• coat the bottom of the prepared baking dish with a small amount of the white sauce.
• arrange 4 lasagna noodles in a single layer over the white sauce.
• spread about 1/3 of the mushroom mixture over the noodles.
• pour about 1/3 of the white sauce over the mushroom mixture. repeat the layers 2 more times, starting with 4 more lasagna noodles.
• sprinkle parmesan cheese, mozzarella cheese, and parsley over the lasagna.
• bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes. allow lasagna to rest for 10 minutes before slicing and serving.

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.

White Cheddar Macaroni With Bacon And Thyme

Ingredients

• Servings: 8
• 1 tablespoon grated parmesan cheese, or as needed
• 1 pound mezze (short) penne pasta
• 1 pound thick sliced bacon, cut into 1/2-inch pieces
• 1/4 cup butter
• 1 small onion, chopped
• 1/3 cup all-purpose flour
• 4 cups milk
• 1 teaspoon dried thyme leaves
• sea salt and cracked black pepper to taste
• 1/4 cup grated parmesan cheese
• 3 1/2 cups shredded sharp white cheddar cheese, divided

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish, and sprinkle 1 tablespoon parmesan cheese around the inside of the dish.
• fill a large pot with lightly salted water and bring to a rolling boil. once the water is boiling, stir in the penne, and return to a boil. cook the penne uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• place the bacon pieces into a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. retain 1/4 cup of bacon drippings. set the bacon pieces aside.
• melt butter and bacon drippings together in a large saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. whisk in the flour, stirring frequently until the mixture forms a smooth paste. whisk in the milk, a little at a time, and bring the mixture to a simmer, whisking constantly until thickened. stir in the thyme, salt, and pepper, and then whisk in 1/4 cup parmesan and 3 cups cheddar cheese, stirring constantly until the cheddar cheese has melted and the sauce is smooth and thick.
• stir the cooked penne pasta into the cheese sauce, then lightly mix in the cooked bacon. spread the mixture into the prepared baking dish and sprinkle 1/2 cup cheddar cheese over the top. cover the dish with foil.
• bake in the preheated oven until the pasta is hot and bubbling, about 25 minutes. remove the dish from the oven, and turn on the broiler. remove the foil, and broil the dish until the cheese topping is browned and crisp, about 5 minutes.

Easiest Mac-n-cheese Ever!

Ingredients

• Servings: 6
• 4 ounces elbow macaroni
• 4 ounces cubed processed cheese food
• 2 fluid ounces milk
• 1/4 teaspoon ground black pepper

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook until al dente, 8 to 10 minutes; drain.
• place a saucepan over medium-low heat. combine the cheese food, milk, and pepper in the saucepan; cook until the cheese has melted, stirring frequently. stir in the drained macaroni until evenly coated.

easy chicken tetrazzini for a large family

Ingredients

• Servings: 12
• 5 skinless, boneless chicken breasts
• 1 pound angel hair pasta
• 2 tablespoons butter
• 1 onion, chopped
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10.75 ounce) can cream of celery soup
• 1 1/4 pounds shredded sharp cheddar cheese, divided
• 1 cup half-and-half
• 1 (7 ounce) jar pimentos
• 1/2 cup white cooking
• 1 (3 ounce) can sliced mushrooms, drained
• 2 tablespoons chopped fresh parsley
• 1 teaspoon steak sauce
• 1 dash paprika

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a pot of water to a boil. cook chicken breasts in boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). cut chicken into 1-inch pieces.
• bring a large pot of lightly salted water to a boil. cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain.
• melt butter in a large saucepan over medium heat. cook and stir onion in butter until tender, about 5 minutes. pour mushroom soup, chicken soup, and celery soup into the saucepan; stir and bring to a simmer. add about half the cheddar cheese; stir into the soup mixture and cook until velvety, about 5 minutes. stir chicken, half-and-half, pimentos, , mushrooms, parsley, and steak sauce into the soup mix; cook until hot.
• toss angel hair pasta and soup mixture together in a large baking dish; top with remaining cheddar cheese. sprinkle paprika over the cheese layer.
• bake in preheated oven until the liquid is bubbling, about 45 minutes.

Classic Carbonara With Pancetta

Ingredients

• Servings: 6
• 4 eggs, lightly beaten
• 2 cups heavy cream
• 1 cup freshly grated parmesan cheese
• 1 (16 ounce) package penne pasta
• 1 tablespoon olive oil
• 1 onion, chopped
• 1/2 pound sliced pancetta, chopped
• 1/2 teaspoon ground nutmeg
• 1/2 cup pine nuts, toasted
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup chopped italian flat leaf parsley
• 1/2 cup freshly grated parmesan cheese

Recipe

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


• whisk together the eggs, cream, and 1 cup of parmesan cheese in a bowl. blend thoroughly, and set aside.
• bring a large pot of lightly salted water to a boil. add the pasta, and cook until al dente, or for 8 to 10 minutes. drain pasta, then return it to the pot (off of the heat), and cover to keep warm.
• meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. remove onion from the skillet; place in a bowl, and cover to keep warm.
• using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. drain on paper towels.
• combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. cook until just heated through. remove from heat and toss with parsley and remaining 1/2 cup parmesan cheese. serve immediately.

puttanesca blanca linguine

Ingredients

• Servings: 2
• 1/2 pound spinach linguine
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fish sauce
• 1 teaspoon chile paste
• 2 cloves garlic, minced
• 1/2 red bell pepper, chopped
• 12 oil-cured black olives, halved and pitted
• 1 tablespoon capers
• 1/4 teaspoon dried oregano, or to taste
• ground black pepper to taste

Recipe

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


• bring a large pot of lightly salted water to a boil. cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• heat olive oil in a large skillet over medium-low heat. stir fish sauce, chile paste, and garlic in the hot oil; cook and stir until the garlic softens, about 5 minutes. add bell pepper, olives, capers, and oregano; continue cooking and stirring until the garlic browns, about 5 minutes more. pour drained linguine into the sauce; toss to coat. top with black pepper.

Turkey Soup With Root Vegetables

Ingredients

• Servings: 6
• 1 roast turkey carcass, cut into pieces
• 12 cups cold water
• 3 stalks celery, chopped
• 2 carrots, chopped
• 1 spanish onion, chopped
• 1/4 bunch italian parsley
• 2 bay leaves
• 12 whole black peppercorns
• 2 tablespoons olive oil
• 1 red onion, chopped
• 2 stalks celery, diced
• 2 carrots, diced
• 1 large parsnip, peeled and diced
• 1/2 pound rutabagas, peeled and diced
• 2 cloves garlic, minced
• 2 tablespoons minced italian parsley
• salt and black pepper to taste
• 1 cup uncooked orzo pasta

Recipe

Preparation Time: 40 mins Cook Time: 3 hrs 40 mins

Ready Time: 4 hrs 20 mins


• bring the turkey carcass and water to a boil in a large pot over high heat. skim off and discard any scum that forms. add the chopped celery, chopped carrots, chopped spanish onion, 1/4 bunch parsley, bay leaves, and peppercorns and return to a simmer. reduce heat to medium-low and simmer uncovered for 3 hours. strain the turkey broth through a mesh sieve and skim off any fat that floats to the surface.
• heat the olive oil in a large pot over medium heat. stir in the red onion; cook until the onion has softened and turned translucent, about 5 minutes. add the diced celery, diced carrots, parsnip, and rutabaga; cook 5 minutes more. stir in the garlic and chopped parsley, and cook for 1 minute more. pour in the turkey broth, season to taste with salt and pepper, and bring to a simmer over high heat.
• reduce heat to medium-low and simmer until the vegetables are nearly tender, 15 to 20 minutes. stir in the orzo and cook until just tender, about 7 minutes. cover and remove the pot from the heat. let stand until the orzo is tender, about 5 minutes.

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.

Rainbow Rotini Salad

Ingredients

• Servings: 8
• 1 (16 ounce) package colored rotini pasta
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 large cucumber, chopped
• 1 cup broccoli florets
• 1 cup fresh sliced mushrooms
• 1 (8 ounce) bottle italian-style salad dressing
• 1 cup black olives, pitted and sliced

Recipe

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


• bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). add rotini. return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. drain. rinse in cold water.
• combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives and italian salad dressing. cover and chill. toss salad before serving.

Rich Penne Pasta

Ingredients

• Servings: 6
• 12 ounces penne pasta
• 1 (3.5 ounce) link italian sausage, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can stewed tomatoes
• 1/2 cup half-and-half
• 2 tablespoons shredded cheddar cheese

Recipe

• in a large pot cook penne pasta in boiling salted water until al dente. drain well.
• meanwhile, remove casings from sausage. in a large skillet cook the sliced italian sausage until brown. drain excess grease with paper towels. add chopped onion, minced garlic, and stewed tomatoes to sausage skillet. bring mixture to a boil. reduce heat and add the half-n-half cream. cook until heated through.
• in a large bowl toss the sausage sauce with cooked and drained pasta. serve with shredded cheddar cheese.

olive blasta pasta

Ingredients

• Servings: 2
• 4 ounces fettuccini pasta
• 2 skinless, boneless chicken breast halves - cut into bite size pieces
• 2 green onions, chopped

Fresh Dill Pasta Salad

Ingredients

• Servings: 6
• 1 (8 ounce) package seashell pasta
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons dijon mustard
• 1/4 cup chopped fresh dill weed
• 1/4 teaspoon ground black pepper
• 2 (4 ounce) cans small shrimp, drained
• 1/2 cup chopped celery
• 1/2 cup chopped seeded cucumber
• 2 tomatoes, diced
• 3 tablespoons minced shallot
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 20 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook until tender, about 8 minutes. drain and rinse under cold running water to cool.
• in a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. mix in salt to taste and refrigerate for at least 2 hours before serving.

pollo mediterranean

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 12 chicken tenders, sliced into strips
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon italian seasoning
• 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
• 2 tablespoons sliced green olives
• 1/2 cup dry white
• 2 tablespoons chopped fresh parsley
• 1/2 cup sour cream
• 1 cup milk
• 1/2 teaspoon salt
• 1 1/2 teaspoons cornstarch
• 1/4 cup water

Recipe

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


• heat olive oil in a skillet over medium-high heat. place chicken and garlic in the pan. season with 1/2 teaspoon of salt, pepper, and italian seasoning. stir in the tomatoes, olives, , and parsley. reduce heat to low and continue cooking until the chicken is no longer pink in the center. remove chicken and place on a plate, leaving the sauce in the pan. stir sour cream, milk, and 1/2 teaspoon of salt into the remaining sauce.
• whisk cornstarch and water together in a small bowl. increase heat to medium and whisk in the cornstarch mixture. continue stirring until the sauce has thickened. serve the sauce with the chicken.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

Spaghetti Olio

Ingredients

• Servings: 8
• 16 ounces spaghettini
• 3/4 cup butter, divided
• 2 cloves garlic, minced
• ground black pepper to taste

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.
• melt 1/4 cup of the butter in skillet over medium heat. add garlic and saute for 2 to 3 minutes; remove from heat. melt the remaining butter in the skillet with the garlic. in a bowl, combine butter with noodles; mix well. add pepper if you would like.

Rustic Spaghetti Salad

Ingredients

• Servings: 6
• 1 (16 ounce) package spaghetti
• 6 tablespoons olive oil, or more to taste
• 2 (2 ounce) cans anchovy fillets, chopped
• 1/4 teaspoon minced garlic, or to taste
• 1 dash balsamic vinegar
• 1 dash lemon juice
• 1 pinch red pepper flakes, or to taste
• 1 pinch ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 55 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. transfer spaghetti to a large bowl.
• drizzle olive oil over the spaghetti; toss to coat. add anchovy fillets, garlic, balsamic vinegar, lemon juice, red pepper flakes, and black pepper; mix. cover bowl with plastic wrap and refrigerate until chilled.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.

all natural ramen noodles

Ingredients

• Servings: 4
• 4 cups vegetable broth
• 4 cups water
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon ground ginger
• 1 tablespoon sriracha hot sauce
• 9 ounces soba noodles

Recipe

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


• combine broth, water, soy sauce, sesame oil, ginger, and hot sauce in a pot; bring to a boil. add noodles to boiling broth mixture and cook until noodles are tender yet firm to the bite, 5 to 7 minutes. transfer noodles to serving bowls and top with desired amount of broth.

Greek Meat Pasta (makaronia Me Kima)

Ingredients

• Servings: 10-11
• 1 (16 ounce) package rotini pasta
• 3 tablespoons olive oil, divided
• 1 pound ground beef
• 6 tomatoes, grated
• 1 sweet yellow onion, grated
• 1/2 cup water
• 3 tablespoons tomato paste
• 1 tablespoon ground cinnamon
• 1/2 teaspoon white sugar
• 1/2 teaspoon cayenne pepper

Penne Pasta With Peppers

Ingredients

• Servings: 4
• 1 pound penne pasta
• 2 tablespoons olive oil
• 2 red onions, cut into strips
• 2 cloves garlic, chopped
• 3 red bell peppers, chopped
• 2 yellow bell pepper, chopped

Recipe

• 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.
• heat oil in a large skillet over medium heat. add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. pour this vegetable mixture over cooked pasta and serve.

kalamata olive, tomato, and cheese melt

Ingredients

• Servings: 6
• 1 (16 ounce) package rotini pasta
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 jalapeno pepper, chopped
• 1/2 medium green bell pepper, chopped
• 1 (28 ounce) can diced tomatoes
• 1/2 cup red
• 20 kalamata olives, pitted and chopped
• 2/3 cup crumbled feta cheese
• 2/3 cup shredded reduced-fat cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. add pasta, cook for 8 to 10 minutes, until al dente, and drain.
• heat oil in a large heavy skillet over medium heat. saute onion, jalapeno, and green bell pepper until onions are soft and translucent. stir in tomatoes, , and kalamata olives. simmer 15 minutes. toss pasta with sauce until evenly coated. pour into a 9x13 inch baking dish. sprinkle with feta cheese and cheddar cheese.
• bake 5 minutes in the preheated oven. set oven to broiler setting. broil for 5 minutes, or until topping is golden brown and bubbly.

Tortellini Chowder

Ingredients

• Servings: 8
• 2/3 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/3 cup chopped green chile pepper
• 2 tablespoons minced garlic
• 1 jalapeno pepper, seeded and diced
• 1 tablespoon margarine
• 3 cups vegetable broth
• 2 cups peeled and cubed potatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground red pepper
• 2 cups cheese tortellini
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 (15 ounce) can whole kernel corn, drained
• 1 pint half-and-half cream

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• in a large pot over medium heat, cook onion, bell pepper, chile pepper, garlic and jalapeno in margarine until tender but not brown, 5 minutes.
• stir in broth, potatoes, cumin, salt, pepper and red pepper. bring to a boil, then reduce heat and simmer about 20 minutes, until potatoes are just tender.
• meanwhile, bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• in a small bowl, stir together flour and vegetable oil. pour into soup, increase heat to medium, and cook until thickened and bubbly. stir in corn, half-and-half and tortellini and heat through. serve.

lasagna cupcakes

Ingredients

• Servings: 12
• cooking spray
• 1/3 pound ground beef
• salt and ground black pepper to taste
• 24 wonton wrappers
• 1 3/4 cups grated parmesan cheese
• 1 3/4 cups shredded mozzarella cheese
• 3/4 cup ricotta cheese
• 1 cup pasta sauce (such as muir glen®)
• 1/4 cup chopped fresh basil, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). prepare muffin cups with cooking spray.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. drain and discard grease from the beef.
• cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. press one wonton into the bottom of each muffin cup. sprinkle even amounts of parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
• divide 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. top the 'cupcakes' with remaining parmesan cheese and mozzarella cheese.
• bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. garnish with fresh basil to serve.

lemon chicken & broccoli alfredo

Ingredients

• Servings: 4
• 1 (16 ounce) package frozen broccoli florets
• 1 (16 ounce) package uncooked rotini
• olive oil cooking spray
• 1 1/4 pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 tablespoon extra virgin olive oil
• 1 (16 ounce) jar ragu® classic alfredo sauce
• 1 1/2 lemon zest
• 1/4 cup fresh lemon juice
• parmesan cheese, for serving (optional)

Recipe

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


• cook broccoli florets and rotini according to package directions. set aside.
• spray both sides of chicken with olive oil and evenly sprinkle with lemon pepper chicken.
• heat 1 tablespoon olive oil in large skillet over medium high heat. cook chicken in skillet until cooked through, about 4 minutes per side (instant-read thermometer reads 165 degrees f). remove chicken from skillet; cut into cubes and keep warm.
• wipe out skillet and return it to stove. stir together ragu® classic alfredo sauce, lemon zest, and lemon juice in skillet. heat over medium-low heat until warmed through, stirring occasionally. add pasta, broccoli, and chicken to skillet, and stir to combine. cook until heated through.
• serve with grated parmesan cheese, if desired.

fire and ice pasta

Ingredients

• Servings: 6
• 2/3 cup chopped fresh basil
• 1 (28 ounce) can diced tomatoes
• 1 1/2 teaspoons minced garlic
• 1 (6 ounce) can sliced black olives
• 1 1/2 cups olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 cup chopped fresh chives
• 1/2 cup chopped sun-dried tomatoes
• 1 teaspoon crushed red pepper flakes
• 6 ounces goat cheese
• 2 (16 ounce) packages farfalle pasta

Recipe

• in a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. cover and place in refrigerator for a few hours or overnight.
• remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
• in a large pot with boiling salted water cook farfalle pasta until al dente. drain.
• toss cooked pasta with room temperature sauce. sprinkle with goat cheese, if desired.

Best One Pot Cheese And Macaroni

Ingredients

• Servings: 6
• 3 cups water
• 1/2 teaspoon salt
• 8 ounces seashell pasta
• 1 cup whole milk
• 4 cups shredded cheddar cheese
• 1 cup shredded parmesan cheese
• 1/4 teaspoon ground black pepper
• 1 teaspoon dijon mustard (optional)

Recipe

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


• pour water and salt into a medium pot and bring to a rolling boil over high heat. once the water is boiling, stir in the shell pasta, and return to a boil. cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
• stir in the milk, and continue boiling for another 5 minutes. add the cheddar, parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. the starch from the pasta thickens the sauce as the pasta cooks.

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.

swiss chard and pecan pesto

Ingredients

• Servings: 1
• 1/2 cup olive oil, divided
• 10 leaves swiss chard, chopped
• 4 cloves garlic, chopped
• 1 cup basil leaves
• 1 cup pecans
• 1/2 teaspoon sea salt
• 1 tablespoon lemon juice
• 1 (3 ounce) package grated parmesan cheese
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. remove from heat and allow to cool.
• process the basil, pecans, sea salt, parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. add the swiss chard mixture and the lemon juice to the food processor; continue chopping until the mixture is pureed. season with salt and pepper.

caprese pasta salad

Ingredients

• Servings: 8
• 1 (16 ounce) package fusilli pasta
• 1 cup fresh basil leaves
• 1/4 cup grated parmesan or romano cheese
• 1/4 cup pine nuts, toasted (optional)
• 2 cloves garlic
• 1/4 cup olive oil
• 1 pint cherry tomatoes, halved
• 3 tablespoons grated parmesan cheese
• 4 ounces fresh mozzarella cheese, cut into strips
• salt and pepper to taste

Recipe

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


• 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 fusilli, 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 12 minutes. drain.
• place basil, 1/4 cup parmesan cheese, pine nuts, and garlic into a blender or food processor; cover and chop to a coarse paste. add the olive oil in a slow, steady stream. continue processing until a soft paste has formed. set pesto aside.
• combine the cooked pasta, tomatoes, 3 tablespoons parmesan, mozzarella, and pesto in a large bowl. season with salt and pepper. cover bowl, refrigerate to chill for 45 minutes, and serve.

bacon and macaroni salad

Ingredients

• Servings: 12
• 1 pound sliced bacon
• 1 (16 ounce) package elbow macaroni
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons prepared yellow mustard
• 1/4 cup white sugar
• 1/4 cup vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tomatoes, seeded and chopped
• 1 large cucumber, peeled and chopped
• 4 hard-cooked eggs, chopped
• 1/2 cup chopped celery
• 1/2 cup sliced green olives

Recipe

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


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. bring a large pot of lightly salted water to a boil. add the macaroni pasta, and cook until al dente, 8 to 10 minutes. drain and rinse with cold water.
• whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt, and pepper in a large bowl until the sugar has dissolved. add the bacon, pasta, tomato, cucumber, egg, and celery. gently fold until the salad is evenly covered with the dressing. sprinkle with the sliced olives to serve.

groovy 'who brought that' pasta salad

Ingredients

• Servings: 8
• 1 pound tri-color rotini pasta
• 1/2 cup water, divided
• 5 drops red food coloring
• 5 drops green food coloring
• 5 drops blue food coloring
• 5 drops yellow food coloring
• 1 cup white sugar
• 3/4 cup vinegar
• 1/2 cup vegetable oil
• 3 tablespoons dried parsley flakes, or to taste
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 small onion, grated
• 1/2 green bell pepper, diced
• 4 carrots, grated

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs 40 mins


• bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water.
• put 2 tablespoons water in each of 4 resealable plastic bags; add red food coloring to a bag. add green food coloring to second bag. add blue food coloring to third bag. add yellow food coloring to fourth bag.
• divide rotini among the four bags; squeeze bag to evenly color rotini. set aside to allow color to saturate, about 10 minutes. transfer pasta to a large bowl.
• whisk sugar, vinegar, oil, parsley, salt, garlic powder, and pepper together in a bowl until sugar is dissolved into dressing.
• mix onion, green bell pepper, and carrots into pasta. drizzle dressing over pasta mixture; toss to coat. refrigerate until flavors blend, at least 2 hours.

Garden Gazpacho Salad

Ingredients

• Servings: 6
• 1 (16 ounce) package fusilli (spiral) pasta
• 2 cups chopped cooked chicken
• 1 small cucumber, chopped
• 1 red bell pepper, chopped
• 1 large tomato, chopped
• 1 clove garlic, chopped
• 3/4 cup spicy tomato-vegetable juice cocktail (e.g., v-8)
• 1/4 cup lemon juice
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 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.
• mix the pasta with the chicken, cucumber, bell pepper, tomato, and garlic. pour the tomato-vegetable juice cocktail and lemon juice over the salad; gently toss to coat. season with black pepper and salt; serve warm or chilled.

smoked salmon ravioli

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 2 eggs, beaten
• 2 egg yolks
• 1 pound smoked salmon
• 2 eggs
• 1 cup heavy cream
• 2 teaspoons chopped fresh chives
• 1/2 teaspoon ground black pepper
• 1 egg, beaten
• 16 ounces shredded gruyere cheese
• 1 cup heavy whipping cream

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• to make the pasta, place the flour in a mound on a smooth work area, creating a well in the center. pour the 2 beaten eggs and 2 egg yolks into the well, and slowly pull the flour into the eggs until it is all incorporated. finish kneading by hand, adding more flour if needed for a smooth consistency. divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. roll out as many sheets of pasta as possible.
• for the smoked salmon mousse, puree the smoked salmon and 2 eggs together until smooth. slowly add 1 cup heavy cream, chopped chives, and pepper. mix thoroughly.
• to assemble the raviolis, prepare a smooth, floured surface. lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. brush the beaten egg on the pasta between the mounds of salmon mousse, and cover with the other sheet of pasta. cut raviolis apart, and refrigerate or freeze until you are ready to use.
• bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes. drain well.
• meanwhile, add to each of 8 fireproof plates 1 ounce gruyere cheese and 1/8 cup heavy cream. heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 ounce more gruyere on top. place under the broiler until the cheese browns lightly.
• serve the stuffed raviolis on the warm plates.

Alfredo Sauce

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated parmesan cheese
• 1/4 cup chopped fresh parsley

Recipe

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


• melt butter in a medium saucepan over medium low heat. add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. stir in parsley and serve.

my own macaroni and cheese

Ingredients

• Servings: 4
• 2 slices bacon
• 4 cups macaroni
• 1 pinch dried basil
• 1 teaspoon olive oil
• 1 (14.5 ounce) can stewed tomatoes
• 1 cup shredded cheddar cheese
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 1 cup shredded cheddar cheese
• 1 tomato, sliced
• 2 teaspoons dried basil

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• in large pot, cook macaroni pasta in boiling salted water with a pinch of basil and one teaspoon of olive oil until al dente. rinse with cool water. drain.
• meanwhile, use a blender to mash the whole peeled tomatoes. in a large bowl combine mashed tomatoes, 1 cup of the grated cheddar cheese, chopped bacon and bell green pepper, bacon, and chopped carrots. mix well. add the cooked macaroni and toss well to coat evenly.
• place in 2 quart baking dish. sprinkle the remaining 1 cup grated cheddar cheese and 2 teaspoons basil on top. layer the sliced tomatoes over all.
• bake in preheated oven for 20 minutes.

mushroom orzo

Ingredients

• Servings: 6
• 1/2 cup butter, divided
• 8 pearl onions
• 1 cup uncooked orzo pasta
• 1/2 cup sliced fresh mushrooms
• 1 cup water
• 1/2 cup white
• garlic powder to taste
• salt and pepper to taste
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh parsley

Recipe

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


• melt 1/2 the butter in a skillet over medium heat. stir in the onions, and cook until golden brown. mix in orzo, mushrooms, and remaining butter. cook and stir 5 minutes, until butter is melted and mushrooms are tender.
• pour water and into the skillet, and bring to a boil. reduce heat to low. season with garlic powder, salt, and pepper. cook 7 to 10 minutes, until orzo is al dente. stir in the parmesan cheese and parsley to serve.

bacon, lettuce, and tomato macaroni salad

Ingredients

• Servings: 12
• 2 cups elbow macaroni
• 1 1/4 cups mayonnaise
• 5 teaspoons white vinegar
• 1 1/4 cups diced celery
• 1 large tomato, diced
• 5 green onions, finely chopped
• 1/2 cup shredded cheddar cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (16 ounce) package bacon

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs 30 mins


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain and rinse under cold water until chilled. transfer macaroni to a large salad bowl.
• stir mayonnaise, vinegar, celery, tomato, green onions, cheddar cheese, salt, and black pepper into macaroni until thoroughly combined. cover and chill salad at least 2 hours.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels. let bacon cool; crumble when cooled.
• mix bacon into macaroni salad to serve.