Pumpkin Ravioli Bisque

Ingredients

• Servings: 4
• 20 ounces cheese ravioli
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 2 teaspoons cayenne pepper
• 1 1/4 cups chicken broth
• 1 (14 ounce) can pumpkin pie filling

Recipe

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


• bring a pot of lightly-salted water to a boil; cook the ravioli in the boiling water until tender, about 5 minutes; drain.
• prepare a skillet with cooking spray and place over medium heat. cook the onion and garlic in the hot skillet until brown. stir in the sage, thyme, cayenne pepper, chicken broth, and pumpkin pie filling; bring to a boil, reduce heat to medium-low and simmer 10 minutes. ladle over drained ravioli to serve.

Rotini And Salami Casserole

Ingredients

• Servings: 16
• 1 (16 ounce) package uncooked rotini pasta
• 2 (28 ounce) jars pasta sauce
• 2 1/4 pounds salami, cubed
• 2 (8 ounce) packages shredded italian cheese blend
• 8 (1 ounce) slices provolone cheese
• italian seasoning to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 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. place rotini in the pot, and cook for 8 to 10 minutes, until al dente. drain, and mix with the pasta sauce to coat.
• scoop half the pasta and sauce into a large casserole dish. layer with 1/2 the salami, and 3/4 of the shredded cheese. cover with remaining pasta mixture, layer with remaining salami and shredded cheese, and top with provolone slices. sprinkle with italian seasoning.
• cover with aluminum foil, and bake 35 minutes in the preheated oven, until bubbly.

Pasta E Fagioli Iii

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 6 cloves garlic, chopped
• 1 onion, chopped
• 1/2 cup chopped mushrooms
• 1 medium head escarole - rinsed and quartered
• 16 ounces tomato sauce
• salt and pepper to taste
• 1 pinch dried oregano
• 1 tablespoon sugar
• 2 (15 ounce) cans cannellini beans
• 1 pound ditalini pasta

Recipe

• cook pasta in a large pot of boiling water until done, approximately 8 to 10 minutes. drain pasta, but reserve water for later use.
• in a large skillet over medium heat, warm oil and saute garlic, onion, and mushrooms until soft. place escarole on top of vegetables in the skillet, and cover until the escarole is wilts. stir in tomato sauce and beans. season with oregano and sugar, and salt and pepper to taste. simmer over low heat for approximately 15 to 20 minutes.
• mix the cooked pasta into the sauce. mix in 1 cup of the reserved pasta water; stir in more if necessary to achieve desired consistency.

Brenda's Pepperoni Chicken Rollups

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 20 slices pepperoni sausage
• 8 ounces pepperoni sausage, chopped
• 4 slices mozzarella cheese
• 1 (28 ounce) jar spaghetti sauce
• 1 pinch garlic powder
• salt and pepper to taste
• 1 teaspoon italian-style seasoning

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• pound chicken breasts flat with a meat mallet. season to taste with garlic powder, salt, pepper and italian style seasoning.
• place 4 to 5 slices pepperoni on each breast and top each with a slice of cheese. roll up breasts and fasten with toothpicks.
• fry the pepperoni in a medium skillet until it has released most of its oil. remove pepperoni from skillet and set aside. brown chicken rolls in pepperoni oil about 5 to 10 minutes each side. place chicken in a baking dish. combine spaghetti sauce and sliced pepperoni and pour over chicken.
• bake in the preheated oven for 30 to 40 minutes.

Summer Pasta Toss I

Ingredients

• Servings: 4
• 8 ounces spaghetti, broken into pieces
• 1 cup grated parmesan cheese
• 2 cups chopped salami
• 1/2 cup italian-style salad dressing
• 2 tomatoes, chopped
• 1 green bell pepper, chopped

Recipe

• in a large pot with boiling salted water cook spaghetti until al dente. rinse with cool water. drain.
• in a large bowl combine cooked and drained spaghetti, grated parmesan cheese, salami, italian dressing, tomatoes, and green bell peppers. toss gently to mix together.
• chill in the refrigerator before serving.

Pasta Carbonara Ii

Ingredients

• Servings: 8
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 pound chopped ham
• 1 pound spaghetti, cooked and drained
• 1/2 pound bacon, cooked and crumbled
• 1/2 cup chopped fresh parsley
• 4 eggs, beaten
• 1 (4 ounce) jar diced pimento peppers, drained
• 2/3 cup grated parmesan cheese
• 2 cloves garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (6 ounce) can black olives, chopped

Recipe

• melt butter or margarine in a large skillet.
• add the oil and ham and saute lightly.
• add the cooked spaghetti, bacon, cheese, garlic, parsley, salt and pepper. stir well.
• turn off the heat and pour beaten eggs over all. toss to coat evenly, then add the olives and pimentos and toss again. serve at once.

Ham Tetrazzini

Ingredients

• Servings: 4
• 6 ounces spaghetti
• 3 quarts water
• 1 teaspoon salt
• 1 tablespoon butter
• 2 tablespoons chopped onion
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup water
• 1/2 cup shredded cheddar cheese
• 1 cup diced ham
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped pimento peppers

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 spaghetti and cook for 8 to 10 minutes or until al dente; drain (or use leftover pasta; see cook's note).
• while pasta is cooking, melt butter in a saucepan over medium heat. stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• stir in cream of mushroom soup, 1/2 cup water, and shredded cheese. heat mixture until cheese melts, stirring often.
• mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. cook until mixture is heated through, then serve.