Recipe ingredients:

• 1 pound capellini
• 1/4 cup olive oil
• 8 ounces feta cheese, cubed
• 2 cups italian plum tomatoes
• 1/4 cup sliced red onions
• 1/4 cup chopped fresh basil
• 1 tablespoon minced garlic
• Salt and pepper, to taste

 Recipe method:

• Chop tomatoes.
• Cook pasta.
• Toss with oil.
• Add remaining ingredients.
• Serve immediately.

Tags: angel, hair, tomatoes, feta, cheese, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 3 tablespoons Crisco Oil, divided
• 1/2 pound spaghetti, uncooked
• 3 tablespoons soy sauce
• 3 tablespoons sesame seeds
• 1 scallion or green onion, trimmed and thinly sliced

 Recipe method:

• Bring large pot of salted water to a boil on high heat.
• Add 2 tablespoons Crisco Oil and spaghetti.
• Boil according to package directions until al dente. Drain.
• Heat remaining 1 tablespoon Crisco Oil in small skillet on medium heat.
• Add sesame seeds. Saute 2 minutes or until brown.
• Toss spaghetti with soy sauce, sesame seeds and scallion.
• Serve immediately.

Tags: asian, spaghetti, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 (3 pound) chicken
• 8 ounces spaghetti
• 1 tablespoon butter
• 1 small can mushrooms, drained
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 (3) can tomatoes
• Black olives, to taste
• 1/2 pound Cheddar cheese, grated

 Recipe method:

• Cook chicken slowly in about 2 quarts lightly salted water. When tender, remove chicken from stock. Bone and dice.
• Cook spaghetti in stock. Drain.
• Saute pepper, mushrooms and onion in the butter.
• Combine this mixture with diced chicken, tomatoes, olives and spaghetti.
• Pour into greased casserole and bake for 30 minutes at 350 degrees F.
• Stir in grated cheese just before serving.

Tags: baked, chicken, spaghetti, recipe, pasta, recipes, cooking

 Recipe ingredients:

• Sauce:
  • 3 pounds ripe tomatoes, chopped
  • 2 carrots, peeled and chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped parsley
  • 3 tablespoons tomato puree
  • 1 large onion, peeled and chopped
  • 3 stalks celery, chopped
• Lasagna:
  • 3/4 to 1 pound lasagna noodles
  • Butter
  • 1/2 pound mozzarella cheese
  • 1/4 pound Italian sausage or ground beef, coarsely chopped
  • 2 hardboiled eggs, chopped
  • 1 cup grated Parmesan cheese
  • 1 cup ricotta or cottage cheese

 Recipe method:

• Sauce:
  • Put all the ingredients into a large cooking pot. Cover and simmer for about 1 hour. Pass through a sieve.
  • Return to the pot and season to your satisfaction. Continue to simmer until sauce has thickened.
  • Just before using this sauce, stir in 2 tablespoons of olive oil and 2 tablespoons of butter.
• Brown sausage or beef, then drain.
• Boil lasagna noodles. Drain and put a layer in a well-buttered casserole dish.
• Add a layer of mozzarella cheese, then a layer of sausage or beef and a thin layer of hardboiled egg.
• Sprinkle with grated Parmesan and ricotta or cottage cheese.
• Moisten cheese with some of tomato sauce.
• Continue in layers, finishing with a good thick layer of grated Parmesan.
• Dot with butter and bake at 350 degrees F for about 30 minutes.
• Serve with warm roll of garlic bread.

Tags: baked, lasagna, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 8 ounces dry pasta
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/4 cup heavy cream
• 7 ounces brie, rind removed, about 6 ounce without rind, cut into chunks
• Salt and freshly-ground pepper
• 1/2 cup cracker or fresh bread crumbs
• 3 tablespoons butter, melted

 Recipe method:

• Preheat oven to 350 degrees F. Butter a medium casserole dish or 4 individual 2-cup dishes and set aside.
• Boil pasta to al dente. Drain. While pasta cooks, melt 2 tablespoons butter in a large saucepan over medium-low heat.
• Sprinkle in flour and cook, stirring continuously for 2 minutes, to form a golden brown roux.
• Stir in milk and cream. Bring to a boil, stirring continuously, then reduce heat to low.
• Add cheese and continue to stir until melted and smooth. Salt and pepper to taste.
• Toss in drained pasta. Combine very well, making sure the sauce soaks the pasta thoroughly. Pour into buttered dishes.
• Stir together bread or cracker crumbs with 3 tablespoons melted butter. Sprinkle evenly over dishes. Bake 15 minutes.

Tags: baked, macaroni, brie, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 2 cups macaroni, uncooked
• 1 1/2 cups milk
• 3 tablespoons light cream
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups Cheddar cheese, shredded
• 1 cup tomatoes, chopped
• 3 tablespoons green chile, diced
• 1/2 teaspoon cayenne pepper
• Salt, to taste

 Recipe method:

• Cook the macaroni according to package directions. Drain well.
• Meanwhile, warm the milk and cream in a small saucepan over medium heat, or in a glass measuring cup in a microwave oven for about 2 minutes. Do not boil.
• In another saucepan, melt the butter and add flour, stirring until a paste forms.
• Pour the warmed milk into the butter mixture and cook, stirring constantly, until thick and creamy.
• Add cheese a little at a time, stirring until melted. Stir in tomatoes, chile and seasonings.
• Combine the hot macaroni and the sauce, blending well. Pour into a buttered, 2-quart casserole dish.
• Bake uncovered at 400 degrees F for 35 to 40 minutes or until top is nicely browned.

Tags: baked, macaroni, western, style, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 3/4 cup orzo pasta (1 3/4 cups cooked)
• 1 pound halibut, fillet or steak
• 1 tablespoon extra-virgin olive oil
• 1 cup finely chopped yellow onion
• 2 medium cloves garlic, peeled and minced
• 1 (28 ounce) can chopped tomatoes
• 1 cup reduced-sodium chicken broth
• 1 teaspoon granulated sugar
• 3/4 teaspoon dried Italian herbs, crushed
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 pound cooked baby shrimp
• 2 tablespoons chopped parsley
• 1 (4 ounce) package crumbled feta cheese seasoned with basil and dried tomatoes

 Recipe method:

• Preheat oven to 400 degrees F. Bring a pot of water to a boil.
• Add the orzo, stirring well and cook according to package directions. Drain and set aside.
• Remove the skin and any bones from the halibut. Cut into 1-inch pieces and set aside.
• Heat the oil in a 10- to 12-inch ovenproof skillet over medium heat.
• Put the onion into the pan and saute 5 minutes. Add the garlic and saute 2 minutes.
• Pour the tomatoes and broth into the pan and stir in the sugar, herbs, salt and pepper.
• Bring to a boil, reduce the heat and simmer, uncovered, 10 minutes. Stir often.
• Remove the pan from the heat. Stir the orzo and halibut into the sauce. Cover and bake 8 minutes.
• Gently fold the shrimp and parsley into the pan and sprinkle the feta on top.
• Continue baking, uncovered, 8 to 10 minutes, until the sauce is bubbly and the halibut is cooked through.
• Let sit 5 minutes before serving.

Tags: baked, orzo, seafood, feta, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 package frozen meat or cheese ravioli
• Mozzarella cheese
• Spaghetti sauce (homemade or prepared)

 Recipe method:

• Preheat oven to 350 degrees F.
• Cook the ravioli as directed on the package.
• Spread a little spaghetti sauce on the bottom of a casserole dish.
• Put ravioli on top of the sauce. Spread more sauce over the ravioli.
• Cover with mozzarella cheese and bake until the cheese is melted.

Tags: baked, ravioli, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 2 pounds spaghetti
• 2 pounds ricotta cheese
• 1/2 cup whole milk
• 3 large eggs
• 1 pound ground beef
• 1 pound spicy Italian sausage
• 1/2 cup spaghetti sauce
• 1 pound Provolone cheese, thinly sliced
• 1/2 cup Romano cheese, grated

 Recipe method:

• Preheat oven to 475 degrees F.
• In a large pan, boil spaghetti 20 minutes. Drain and set aside.
• Mix ricotta, milk and eggs together in a small bowl. Add to spaghetti and stir together. Press into a 13 x 9-inch baking pan until compact and even.
• Cook ground beef and sausage in a large skillet. Drain fat, removing as much as possible.
• Stir in spaghetti sauce. Spread evenly over spaghetti base in pan.
• Layer slices of Provolone over meat mixture, then add the grated Romano on top of that.
• Bake 20 minutes.

Tags: baked, spaghetti, pie, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 pound large elbow macaroni, mostaccioli, or penne
• 1 cup good olive oil
• 9 to 12 garlic cloves, finely minced
• 1 cup chopped onion
• 1 tablespoon granulated sugar
• 1 teaspoon crushed dried red chile pepper
• 1/4 cup dried basil, crumbled
• 3 tablespoons dried oregano, crumbled
• 3 (1 pound 12 ounce) cans tomatoes
• Grated Parmesan cheese

 Recipe method:

• Place dry pasta in a large bowl. Pour all of the olive oil over, toss well and let sit for 1 hour.
• Pour pasta into a strainer and drain off excess oil into a deep non-aluminum saucepan.
• Add the garlic, onion, sugar, chili peppers, basil and oregano.
• Heat over moderate heat until the oil gets very hot, about 10 minutes.
• Remove from the heat and cool to room temperature.
• Crush the tomatoes with your hands or a food processor fitted with the metal blade and add them and their juice to the saucepan.
• Preheat the oven to 400 degrees F.
• Place the macaroni in a large non-aluminum roasting pan. Pour room-temperature sauce over and stir well.
• Bake uncovered in the center of the oven for 40 minutes, turning over with a spatula every 10 minutes, to ensure that all the pasta cooks evenly.
• Serve with Parmesan cheese.

Tags: baked, tomato, macaroni, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 1/2 pounds tomatoes, sliced
• Fresh basil, chopped
• Garlic, minced
• Olive oil
• 1 pound pasta

 Recipe method:

• Slice tomatoes and layer with basil and garlic.
• Drizzle olive oil over the top and bake for 30 to 40 minutes.
• Cook pasta and mix with baked tomatoes until tomatoes are broken up and tomato liquid is absorbed.

Tags: baked, tomato, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 small onion, chopped
• 2 teaspoons olive oil
• 1/2 cup tomato paste
• 1 can (8 ounces) tomato sauce
• 2/3 cup water
• 1 teaspoon leaf oregano, crumbled
• 1 teaspoon leaf basil, crumbled
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup ricotta
• 6 ounces mozzarella cheese, shredded
• 8 ounces ziti, cooked and drained

 Recipe method:

• Saute onion in oil until it is tender. Add tomato paste, tomato sauce, water, oregano, basil, salt and pepper. Simmer, covered, for 10 minutes.
• Preheat oven to 375 degrees F. Coat casserole dish with cooking spray.
• Combine ricotta and 1/2 of the mozzarella in a large bowl. Add cooked ziti and half of the sauce. Stir.
• Turn into a prepared casserole dish. Pour on the remaining sauce. Sprinkle with the remaining cheese.
• Bake at 375 degrees F for 25 to 30 minutes. Serve.

Tags: baked, ziti, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1/2 pound sweet Italian sausage
• 1 cup sliced mushrooms
• 1 cup green pepper slices, cut into 2-inch lengths
• 1/3 cup chopped onion
• 1/2 cup butter or margarine
• 1/3 cup unsifted all-purpose flour
• 2 1/4 cups milk
• 2 cups shredded Cheddar cheese
• 1/2 cup grated Parmesan or Romano cheese
• 1/2 teaspoon each salt and pepper
• 3 cups ziti, uncooked

 Recipe method:

• Bake sausage at 350 degrees F for 30 minutes. Cool.
• Slice sausage in thin pieces. Set aside.
• Saute mushrooms, green pepper and onion in butter or margarine in 3-quart saucepan until tender, but not brown. Remove vegetables from pan and set aside.
• Blend flour into butter or margarine in saucepan. Gradually stir in milk.
• Cook and stir constantly over medium low heat until mixture begins to boil. Boil and stir 1 minute.
• Add 1 1/2 cups Cheddar cheese and Parmesan or Romano cheese, salt and pepper. Stir until cheese is melted and mixture is smooth. Set aside and keep warm.
• Cook ziti according to package directions for 10 minutes. Drain well.
• Stir cooked ziti, reserved sausage slices and reserved sauteed vegetables into the cheese sauce.
• Pour mixture into a buttered 2-quart casserole or baking dish.
• Sprinkle with remaining 1/2 cup Cheddar cheese.
• Cover with aluminum foil and bake at 350 degrees F for 20 minutes.
• Remove foil. Bake about 10 to 15 minutes longer or until top is browned.

Tags: baked, ziti, cheese, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1/2 pound thin spaghetti
• 4 tablespoons butter
• 4 tablespoons olive oil
• 4 large garlic cloves, chopped
• 20 medium shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons fresh parsley, minced
• 1/4 cup fresh Parmesan cheese, grated

 Recipe method:

• In a large saucepan bring 3 quarts water to a boil.
• Add spaghetti and cook until tender, but still firm, 8 to 10 minutes.
• Meanwhile, heat butter and olive oil over medium heat in a large skillet.
• Add garlic, cooking until golden. Discard garlic pieces.
• Add shrimp, salt, pepper and 2 tablespoons of the parsley to skillet and cook 1 to 3 minutes until shrimp turn pink.
• Remove saucepan from heat. Drain spaghetti and add to saucepan. Add Parmesan cheese.
• Place in a warmed serving bowl and sprinkle with remaining 1 tablespoon parsley. Serve immediately.

Tags: basque, country, style, spaghetti, recipe, pasta, recipes, cooking

 Recipe ingredients:

• Eggs
• Milnot
• Salt
• Flour
• Rich chicken (or other) broth

 Recipe method:

• Slightly beat as many eggs as you like for size batch desired.
• Add 1/2 eggshell of Milnot for each egg used.
• Add salt to taste and stir just enough to blend.
• Add flour slowly and mix until you have a firm dough. Dough will be sticky.
• Turn out onto floured board and roll thin.
• Cut into strips, tossing into a pile of flour as you cut them.
• They may be frozen or tossed into boiling broth.
• Cook until desired doneness.

Tags: best, old, fashioned, egg, noodles, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 12 to 16 ounces (350 – 450 g) dried rigatoni, penne, rotelle, or pasta of choice
• 1/2 cup (125 ml) crumbled bleu cheese
• 2 tablespoons (30 ml) freshly grated Parmesan cheese
• 2 tablespoons (30 ml) butter (optional)
• Freshly ground black pepper

 Recipe method:

• Cook the pasta according to the package directions.
• Drain and return to the cooking pot.
• Add the remaining ingredients, adding the optional butter if a smoother sauce is desired.
• Gently stir to combine the ingredients and melt the cheeses.
• Serve immediately.

Tags: bleu, cheese, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 pound fresh shrimp, peeled and deveined
• 3 cloves garlic, crushed
• 1/4 cup olive oil
• 1 pound fettuccine or other pasta
• 1 1/2 cups Bloody Mary mix
• 2 tablespoons fresh chopped parsley
• Parmesan cheese

 Recipe method:

• Cook pasta according to directions. Drain and keep warm.
• Saute shrimp with garlic in olive oil until the flesh is opaque, about 3 to 5 minutes.
• Add to pasta and toss with bloody Mary mix.
• Garnish with fresh chopped parsley and grated Parmesan.
• Serve with a fresh garden salad and bread.

Tags: Bloody Mary, shrimp, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 pound spaghetti
• 1/2 cup margarine
• 3 tablespoons minced garlic
• 1 pound smoked sausage
• 1 (10 ounce) package frozen broccoli, thawed

 Recipe method:

• Cook spaghetti to al dente and drain.
• Saute sausage, garlic and broccoli in margarine in a large skillet over medium heat for about 10 minutes.
• Add spaghetti and mix well.
• Heat thoroughly and serve.

Tags: broccoli, garlic, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1/2 pound elbow macaroni
• 1 1/2 cups milk
• 1 1/2 teaspoons powdered mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• Few drops of hot pepper sauce
• 3 1/2 cups grated sharp Cheddar cheese (about 3/4 pound)
• 1/2 cup fresh bread crumbs
• 1/2 teaspoon paprika

 Recipe method:

• Preheat oven to 350 degrees F. Butter a shallow 2-quart baking dish.
• In a large pot of boiling salted water, cook the macaroni until tender but still firm, about 8 minutes. Drain well.
• Meanwhile, in a small heavy saucepan, bring the milk to a simmer over moderate heat. Remove from the heat and stir in the powdered mustard, Worcestershire sauce, salt and hot pepper sauce. Set the seasoned milk aside.
• Transfer the macaroni to a medium bowl. Add 11/2 tablespoons of the butter and the egg and mix well.
• Stir in 3 cups of the Cheddar cheese. Spread the macaroni evenly in the buttered baking dish. Pour the seasoned milk over the macaroni and sprinkle with the remaining 1/2 cup grated cheese.
• In a small skillet, melt the remaining 2 tablespoons butter over moderate heat. Stir in the bread crumbs until well-coated. Scatter the buttered crumbs evenly over the macaroni and sprinkle with the paprika.
• Bake for 30 minutes, or until the macaroni is bubbling and lightly colored. Transfer to the broiler and broil about 6 inches from the heat until the bread crumbs are golden brown, 1 to 2 minutes.

Tags: cafeteria, style, mac, cheese, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 (16 ounce) package lasagna noodles
• 1 pound andouille sausage, quartered lengthwise and sliced
• 1 pound skinless, boneless chicken breast halves, cut into chunks
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried sage
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped red bell pepper
• 1 tablespoon finely chopped garlic
• 2 (10 ounce) containers Alfredo sauce, divided use
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt to taste

 Recipe method:

• Preheat oven to 325 degrees F. Lightly grease a 13 x 9-inch baking dish.
• 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 sausage, chicken, Cajun seasoning and sage.
• Cook until chicken is no longer pink and juices run clear, about eight minutes.
• Remove meat from skillet with a slotted spoon and set aside.
• Saute onion, celery, bell pepper and garlic until tender.
• Remove from heat and stir in meat and one container of Alfredo sauce.
• Cover bottom of prepared baking dish with four lasagna noodles.
• Spread with half of the meat mixture.
• Repeat layers, ending with a layer of noodles.
• Spread remaining Alfredo sauce over top.
• Top with mozzarella cheese and sprinkle with Parmesan cheese.
• Bake one hour. Let stand 15 minutes before serving.

Tags: cajun, chicken, lasagna, recipe, pasta, recipes, cooking

 Recipe ingredients:

• Special seasoning:
  • 1 1/4 teaspoons granulated garlic
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons white pepper
  • 1 1/4 teaspoons dried basil
• 2 pounds lean ground beef
• 3/4 cup yellow onion, chopped
• 2 eggs, lightly beaten
• 1/2 cup Parmesan cheese, grated
• 1 cup plain bread crumbs
• 1 1/2 tablespoons garlic, finely chopped
• 3/4 cup flour
• 16 crepes or 16 manicotti shells, cooked according to package directions
• 2 cups marinara sauce or your favorite red sauce, or 2 cups white sauce, homemade or your favorite brand

 Recipe method:

• In a large saute pan over medium heat, cook ground beef and yellow onions until meat is fully cooked and onions are tender, about 12 to 15 minutes.
• Add the eggs, Parmesan, bread crumbs, garlic and flour, mixing together well.
• Stir in Special Seasoning and reduce heat to low.
• If using crepes, place 4 to 5 ounces (about 1/2 cup) of filling in the center of each crepe and roll lengthwise. If using manicotti shells, gently stuff filling inside shells with a spoon. Place in a 13 x 9-inch baking pan.
• Cannelloni may be frozen at this point or stored in a refrigerator until you are ready to serve it. If frozen, thaw in refrigerator overnight before serving.
• When ready to serve, heat at 350 degrees F, covered, for about 20 minutes.
• To serve, place two crepes or shells on each plate and top with your favorite red or white sauce.

Tags: cannelloni, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 cup unsalted butter
• 1 pound Capelli D’Angelo, cooked al dente
• 1 1/2 cups freshly-grated Parmesan cheese
• Salt
• Freshly-ground black pepper

 Recipe method:

• Melt butter in large skillet over medium heat.
• Add pasta and cheese and toss constantly until butter and cheese cling to noodles.
• Season to taste with salt and pepper and serve immediately.
• For a variation, combine 1/3 cup each freshly grated Bel Paese, Gruyere, Fontina and Parmesan cheeses and toss to above directions.
• Just before serving, stir in 1/2 cup whipping cream and heat through.
• Serve immediately with a sprinkling of minced chives if desired.

Tags: cappeli, angelo, parmesan, sauce, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 2 cups fresh tortellini
• 1 (16 ounce) bag frozen broccoli, corn and red peppers
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 1/2 cup fresh or canned diced tomatoes

 Recipe method:

• In large saucepan, cook tortellini according to package directions. Drain and return to saucepan.
• Cook vegetables according to package directions. Drain and add to tortellini.
• In small bowl, combine oil, salt and lemon juice. Stir in tomatoes.
• Stir tomato mixture into pasta and vegetables.
• Cook over medium heat 5 minute or until heated through.

Tags: celebration, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 package spaghetti
• 2 cups cubed chicken
• 2 cusp shredded Cheddar cheese, divided
• 1 can cream of mushroom soup
• 1 cup milk
• 1 tablespoon diced pimentos
• Salt and pepper to taste
• 1/2 cup (1 stick) butter
• 2 rolls Ritz crackers, crushed

 Recipe method:

• Cook noodles and drain.
• Combine chicken, 1 cup of the cheese, soup, milk, pimentos and salt and pepper.
• Add to noodles and toss. Put into baking dish.
• Sprinkle with remaining 1 cup cheese.
• Melt butter.
• Stir cracker crumbs into the butter and put on top of casserole.
• Bake at 350 degrees F for 25 minutes.

Tags: cheddar, chicken, spaghetti, crumb, topping, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 6 ounces spaghetti, uncooked
• 1 (10 ounce) package frozen chopped spinach, thawed
• 2 large eggs, lightly beaten
• 1 jar spaghetti sauce, divided
• 1 cup grated Parmesan cheese, divided
• 1/2 cup cottage cheese
• 1/4 teaspoon ground nutmeg

 Recipe method:

• Cook spaghetti according to package directions. Drain.
• Rinse with cold water. Drain.
• Drain spinach well, pressing between layers of paper towels.
• Combine eggs, spaghetti, 1/2 cup spaghetti sauce and 3/4 cup Parmesan cheese.
• Spoon into a lightly greased 9-inch square baking pan.
• Combine spinach, cottage cheese, and nutmeg. Spoon over spaghetti mixture.
• Spread with remaining spaghetti sauce.
• Bake at 350 degrees F for 30 minutes.
• Sprinkle with remaining Parmesan cheese.
• Bake 5 additional minutes.
• Let stand 5 minutes before slicing.

Tags: cheesy, florentine, bake, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 12 dry lasagna noodles
• 2 tablespoons olive oil
• 2 heads fresh broccoli, chopped
• 2 carrots, thinly sliced
• 1 large onion, chopped
• 2 green bell peppers, chopped
• 2 small zucchini, sliced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups milk
• 3/4 cup Parmesan cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 ounce) package frozen spinach, thawed
• 1 (8 ounce) container small curd cottage cheese
• 24 ounces ricotta cheese
• 2 1/2 cups shredded mozzarella cheese, divided

 Recipe method:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente. Drain.
• Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes. Set aside.
• Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper. Cook for 1 minute, stirring constantly. Remove from heat. Stir in spinach. Reserve 1/2 cup spinach mixture.
• In a small bowl combine cottage and ricotta cheeses. Stir well. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles.
• Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Tags: cheesy, vegetable, lasagna, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 cup chopped onion
• 1 cup sliced fresh mushroom
• 1 cup sliced zucchini
• 1/2 cup chopped celery
• 1 clove garlic, minced
• 3 tablespoons butter or margarine, melted
• 1 (14 1/2 ounce) can whole tomatoes, drained and chopped
• 1 teaspoon dried whole basil
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 8 ounces shell macaroni, uncooked
• 3 cups chopped cooked chicken
• 1 1/2 cups whipping cream
• 8 ounces shredded Monterey jack cheese
• 1/2 cup grated Parmesan cheese

 Recipe method:

• Saute first 5 ingredients in butter until vegetables are crisp-tender.
• Stir in tomatoes, basil, salt and crushed red pepper. Set aside.
• Cook pasta according to package directions. Drain.
• Combine pasta, vegetable mixture and chicken in a large bowl.
• Spoon mixture into an 11 x 7-inch baking dish.
• Combine whipping cream and cheeses in a medium saucepan.
• Cook over low heat until cheese melts, stirring frequently.
• Pour sauce over pasta mixture.
• Bake, covered, at 350 degrees F for 40 to 45 minutes or until thoroughly heated.

Tags: chicken, bake, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 2 tablespoons vegetable oil
• 1 1/4 pounds boneless chicken breasts, halved
• 1/4 cup sliced onions
• 3/4 cup thinly sliced carrots
• 1 cup sliced mushrooms
• 1 can cream of chicken soup
• 8 ounces egg noodles, uncooked

 Recipe method:

• In large skillet, heat oil and lightly brown chicken.
• Remove from pan. Set aside.
• Cook onions, carrots and mushrooms in skillet until onions are tender but not brown.
• Stir in soup, then top with browned chicken.
• Simmer, uncovered 20 to 25 minutes or until chicken and carrots are tender.
• Meanwhile, cook noodles according to package directions. Drain.
• Serve chicken and sauce over hot noodles.

Tags: chicken, noodle, dinner, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 inch pieces
• 1 green bell pepper, cut into 1 inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 pound angel hair pasta
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese

 Recipe method:

• In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender.
• Stir in diced tomatoes and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.
• 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.
• While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet.
• Cook chicken in butter mixture until juices run clear, 5 to 10 minutes.
• Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan.
• Serve with cooked pasta.

Tags: chicken, primavera, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 9 uncooked lasagna noodles (about 9 ounce)
• 8 ounces boneless skinless chicken breasts, cut into chunks
• 2 cups finely chopped broccoli
• 2 cups ricotta
• 1 egg
• 2 teaspoons minced fresh chives
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1/2 cup milk
• 1/2 teaspoon dry mustard
• 3 cloves garlic, crushed
• 1 medium tomato, seeded and chopped

 Recipe method:

• Cook lasagna noodles according to package directions. Drain and rinse well under cold water. Place in single layer on aluminum foil.
• Preheat oven to 375 degrees F.
• Place chicken in food processor or blender. Process until finely chopped.
• Preheat a nonstick pan. Add chicken and cook 4 minutes or until chicken is no longer pink.
• Stir in broccoli. Cook until broccoli is tender, about 8 minutes. Cool.
• Combine ricotta cheese, egg, chives, nutmeg, garlic and black pepper in medium bowl. Stir in chicken mixture.
• Spread generous 1/3 cup filling over each lasagna noodle. Roll up noodles, starting at short end.
• Place filled rolls, seam side down, in a 10 x 8-inch baking dish. Set aside.
• Melt margarine in small saucepan over medium-high heat. Stir in flour. Cook 1 minute.
• Whisk in chicken broth, milk and mustard. Cook, stirring constantly, until thickened.
• Pour sauce over filled rolls. Sprinkle with tomato. Cover dish with foil. Bake 30 to 35 minutes or until filling is set.

Tags: chicken, rolls, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 12 pieces uncooked lasagna noodles
• 1 pound boneless, skinless chicken breasts, diced
• 3 cups sliced fresh mushrooms
• 1 cup thinly sliced carrots
• 1/2 cup sliced spring onions
• 1 cup frozen green peas, thawed and well drained
• 1 teaspoon ground thyme
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour
• 3 1/2 cups skim milk
• 1/2 cup dry sherry
• 1/4 teaspoon ground red pepper (cayenne)
• 1 (15 ounce) package low-fat ricotta cheese
• 1 1/2 cups grated part-skim mozzarella cheese, divided
• 1/2 cup grated reduced-fat Swiss cheese

 Recipe method:

• Prepare pasta according to package directions. Spray a Dutch oven or large skillet with cooking spray. Place over medium-high heat until hot. Add chicken and saute 4 minutes or until cooked through. Drain well and set aside.
• Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions. Saute 6 minutes. Set aside.
• Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Stir in sherry. Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve one cup of sauce and set aside.
• In a bowl, combine Ricotta cheese, 1 cup Mozzarella cheese and Swiss cheese.
• Preheat oven to 350 degrees F. Spread 1 cup of the sauce over the bottom of a 13 x 9 x 2-inch pan.
• Arrange 4 pieces of the lasagna (3 length-wise, 1 width-wise) over the sauce.
• Top with half of Ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture.
• Repeat layers, ending with 4 pieces of lasagna. Spread reserved 1 cup of sauce over the last complete layer of lasagna, being sure to cover the lasagna completely.
• Cover lasagna with foil and bake 1 hour. Uncover lasagna, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 minutes before serving.

Tags: chicken, pot, pie, lasagna, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 10 to 12 chicken breasts
• 4 to 6 chicken thighs
• Salt and pepper, to taste
• 3 quarts chicken broth
• 2 large green bell peppers, chopped
• 2 large onions, chopped
• 1/4 cup butter
• 1 pound vermicelli
• 3 pounds processed cheese
• 1 (10 ounce) can Ro-Tel Tomatoes and Green Chiles
• 2 tablespoons Worcestershire sauce
• 1 (6 ounce) can sliced mushrooms, drained
• 1 (17 ounce) can English peas, drained

 Recipe method:

• In a large pot, boil chicken pieces until tender. Salt and pepper to taste. Cool meat in broth. Reserve broth. Supplement reserved broth with canned broth to make 3 quarts. Remove skin and bones and cut chicken into bite-size pieces.
• In a medium skillet, saute peppers and onions in butter or margarine until soft.
• In a very large pot, bring broth to a boil and cook vermicelli in broth until tender. Do not overcook.
• Leave vermicelli in broth. Add cheese cut in chunks. Stir until melted. Add Ro-Tel, Worcestershire, mushrooms, peas, onion mixture and chicken. Pour into 1 large or several small casserole dishes.
• Bake at 350 degrees F for 45 minutes or until bubbly.

Tags: chicken, spaghetti, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1/2 green bell pepper, chopped
• 1 onion, chopped
• 2 tablespoons butter
• 3 cans cream of mushroom soup, undiluted
• 5 tablespoons light cream
• 1 cup shredded sharp cheese, divided
• 1 (5 ounce) can mushroom pieces
• 2 cups or more chicken, cooked and chopped
• 4 tablespoons sherry
• 1 teaspoon salt
• 1 tablespoon Worcestershire sauce
• Black pepper, to taste
• Red pepper, to taste
• Tabasco sauce
• 1 package noodles, cooked in chicken broth

 Recipe method:

• Saute green pepper and onions in butter. Add soup, thinned with light cream. Add 1/2 cup cheese to sauce. Add all other ingredients, including seasonings to taste and omitting noodles. Mix well and let thicken. Set aside.
• Cook noodles in chicken broth saved from cooking chicken.
• In greased 13 x 9-inch casserole, place layers of noodles, chicken and sauce mixture. Repeat. Top with remaining cheese. Bake at 375 degrees F for 20 to 30 minutes. Freezes well.

Tags: chicken, tetrazzini, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 18 ounces medium shells, elbow macaroni or other medium pasta shape, uncooked
• 1 small onion, peeled and finely diced
• 1 (12 ounce) can corn, drained
• 1 jalapeno pepper, cored and thinly sliced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cloves garlic, finely chopped
• 1 (16 ounce) can red kidney beans, rinsed and drained
• 1 (12 ounce) jar salsa
• 1/2 cup shredded low-sodium Cheddar cheese

 Recipe method:

• Prepare pasta according to package directions.
• While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked.
• When pasta is done, drain well. Transfer to a serving bowl.
• Add contents of pot and toss gently until well combined.
• Sprinkle Cheddar cheese on top and serve immediately.

Tags: chili, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 2 cups egg noodles
• 3 quarts boiling water
• 1 tablespoon salt
• 2 (15 1/2 ounce) cans chili con carne
• 1 tablespoon parsley
• 1/2 teaspoon sweet basil leaves, crushed
• 1/4 teaspoon Mexican oregano
• 1 (18 ounce can) tomato sauce

 Recipe method:

• Cook noodles in boiling water with salt, uncovered, until tender. Drain.
• Combine with remaining ingredients. Heat thoroughly.

Tags: chili, twist, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 pound ground beef
• 2 teaspoons vegetable oil
• 1 onion, chopped
• 1 teaspoon chili powder
• Salt, to taste
• 2 cups tomato juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon pepper
• 1 1/2 cups raw spaghetti
• 2 cups kidney beans

 Recipe method:

• Brown beef in oil.
• Add onion, chili powder and salt.
• Cook until onion is tender.
• Pour into casserole.
• Combine other ingredients. Mix well. Pour over meat.
• Cover and bake at 350 degrees F for 1 hour.

Tags: chili, ghetti, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 package thin egg noodles
• Salt, to taste
• 1/2 cup (1 stick) butter
• 3 ounces Philadelphia chive cheese
• 1 pint sour cream
• 1 can cream of mushroom soup

 Recipe method:

• Cook noodles until just done.
• Mix all ingredients and correct seasonings.
• Put into a casserole and top with bread crumbs.
• Bake at 325 degrees F until hot and bubbly.

Tags: chive, cheese, noodles, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 5 cups water
• 1 1/2 cups rice wine or sake
• 3/4 cup low-sodium soy sauce
• 1/4 cup granulated sugar
• 2 teaspoons vegetable oil
• 2 pounds beef stew meat, cut into 1 1/2-inch cubes
• 8 green onions, cut into 1-inch pieces
• 6 garlic cloves, crushed
• 2 cinnamon sticks
• 1-inch piece peeled fresh ginger, thinly sliced
• 1 (10 ounce) package fresh spinach, chopped
• 4 cups hot cooked wide noodles or vermicelli (about 8 ounces uncooked pasta)

 Recipe method:

• Combine water, rice wine, soy sauce and sugar in a large bowl. Stir with a whisk. Set aside.
• Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add half the beef, browning on all sides. Remove from pan. Repeat procedure with remaining oil and beef.
• Return beef to pan. Add water mixture, onions, garlic, cinnamon and ginger. Bring to a boil. Cover, reduce heat and simmer 2 hours.
• Discard ginger slices and cinnamon. Stir in spinach. Cook 3 minutes or until wilted. Serve over noodles.

Tags: cinnamon, beef, noodles, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 pound pork tenderloin, cut into 1/2-inch cubes
• 1 teaspoon vegetable oil
• 1/2 sweet yellow onion, thinly sliced
• 2 tablespoons orange juice
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon grated orange zest
• 8 ounces mostaccioli, rigatoni or penne, cooked and drained
• 1 cup broccoli florets, steamed
• 1/2 cup dried cherries
• 1/3 cup walnuts, coarsely chopped

 Recipe method:

• In a large nonstick skillet, heat oil over medium-high heat.
• Add pork cubes and onion. Cook and stir 3 to 4 minutes or until pork is nicely browned and onion is tender. Set aside.
• Make dressing by shaking together orange juice, vinegar, olive oil, salt, pepper and orange zest in a small jar with tight-fitting lid.
• In a large serving bowl, toss together the pork and onion, pasta, broccoli, cherries and walnuts with the dressing.
• Serve immediately.

Tags: citrus, cherry, pork, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 8 ounces linguine, uncooked
• 3 to 5 cloves garlic, minced
• 1/4 cup plus 1 tablespoon butter, melted
• 2 (6 1/2 ounce) cans minced clams
• 1 cup shredded Monterey jack cheese
• 1/4 cup chopped fresh parsley

 Recipe method:

• Cook linguine, omitting salt. Drain linguine and set it aside.
• Saute garlic in butter in a large skillet.
• Drain clams, and add liquid to garlic and butter in skillet. Bring mixture to a boil.
• Cook over medium-high heat for 7 minutes.
• Add clams and cheese. Cook over low heat, stirring constantly, until cheese melts.
• Pour sauce over linguine. Add parsley and toss gently.

Tags: clam, linguine, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 pound ground beef
• 3/4 cup chopped onion
• 2 tablespoons canola or olive oil
• 1 (1 pound) can tomatoes
• 2 (6 ounce) cans tomato paste
• 2 cups water
• 1 tablespoon chopped parsley
• 2 teaspoons salt
• 1 teaspoon granulated sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/2 teaspoon oregano leaves
• 8 ounce lasagna
• 1 pound ricotta cheese
• 8 ounce mozzarella cheese, shredded or thinly sliced
• 1 cup grated Parmesan cheese

 Recipe method:

• In large heavy pan, lightly brown beef and onion in oil.
• Add tomatoes, tomato paste, water, parsley, salt, sugar, garlic powder, pepper and oregano.
• Simmer uncovered, stirring occasionally, about 30 minutes.
• Meanwhile cook lasagna as directed on package. Drain.
• In 13 x 9-inch baking pan, spread about 1 cup sauce.
• Then alternate layers of lasagna, sauce, ricotta, mozzarella and Parmesan cheese, ending with sauce, Mozzarella and Parmesan.
• Bake at 350 degrees F for 40 to 50 minutes until lightly browned and bubbling.
• Allow to stand for 15 minutes. Cut in squares to serve.

Tags: classic, lasagna, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 12 ounces elbow macaroni
• 3 tablespoons butter
• 1/4 cup diced white onion
• 2 tablespoons flour
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon hot pepper sauce
• 1 tablespoon prepared mustard
• 3 cups (12 ounces) sharp Wisconsin Cheddar cheese, shredded
• 3 cups coarse bread crumbs

 Recipe method:

• Preheat oven to 375°F.
• Cook macaroni according to package instructions, or until al dente. Drain, rinse and set aside.
• In large saucepan, saute onion in butter for two minutes until transparent.
• Blend in flour, stirring well to incorporate and cook for an additional minute.
• Whisk milk into butter and flour mixture. Bring to simmer and cook until sauce thickens.
• Reduce to low heat and add salt, pepper, hot sauce and mustard. Stir in 2 1/2 cups cheese.
• Add cooked macaroni to cheese sauce and mix well.
• Place macaroni mixture in buttered, ovenproof, 9-inch square dish.
• Top with remaining 1/2 cup of Cheddar cheese and bread crumbs.
• Bake for 25 minutes or until top is golden brown.

Tags: classic, Wisconsin, macaroni, cheese, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 4 ounces fine egg noodles
• 1/4 cup onion, finely chopped
• 1 tablespoon margarine
• Dash of garlic powder
• 12 ounces cottage cheese
• 1 teaspoon Worcestershire sauce
• 1 cup sour cream
• Paprika

 Recipe method:

• Cook noodles and drain.
• Simmer onion in margarine until tender.
• Add garlic powder.
• Combine onion mixture, noodles and remaining ingredients.
• Add salt and pepper to taste.
• Bake in a greased 10 x 7-inch baking dish for 30 minutes at 350 degrees F.
• Sprinkle with paprika and serve.

Tags: company, noodle, bake, recipe, pasta, recipes, cooking

 Recipe ingredients:

• Crabmeat filling:
  • 1/4 cup olive oil
  • 1 yellow onion, small dice
  • 1 summer squash, small dice
  • 1 zucchini, small dice
  • 2 teaspoons mixed fresh herbs
  • 1 pound lump crabmeat, remove all shells
  • 1/2 cup dried bread crumbs
  • 1 bunch green onions
  • Salt and white pepper to taste
• Ravioli pasta:
  • 4 pounds semolina flour
  • 1 pound all-purpose flour
  • 1 tablespoon salt
  • 6 eggs and enough water to total 16 ounces liquid
• Lemon basil butter sauce

 Recipe method:

• Crabmeat filling:
  • Heat olive oil in saucepan over medium-high heat.
  • Add yellow onion and cook until translucent, about 5 minutes.
  • Add squash and zucchini, cook 5-7 minutes.
  • Add salt, white pepper, mixed herbs and green onions.
  • Cook additional 5 minutes.
  • Remove mixture from heat, pour into colander to drain all liquid.
  • Once mixture has cooled, add crabmeat and bread crumbs.
  • Season to taste.
• Ravioli pasta:
  • Combine all ingredients and use pasta maker, if no machine available roll out dough to desire thickness and cut into two even sheets.
  • Lightly egg wash the bottom sheet and then place balls of filling 2 1/2 inches apart.
  • Cover filling with the remaining sheet of pasta and cut into equal squares.
  • Use your fingers to press edges together and place on cornmeal dusted cookie sheet.
  • Sprinkle ravioli with cornmeal and proceed to cooking instructions.
• Place ravioli in boiled salted water and cook for 3 1/2 to 4 minutes. Drain.
• Toss cooked raviolis in lemon basil butter sauce and serve immediately.

Tags: crabmeat, ravioli, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 2 (10 ounce) packages Parmesan cheese tortellini, cooked as directed
• 1/2 cup (1 stick) butter
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 cup Parmesan cheese
• 1 cup whipping cream
• 2 teaspoons cornstarch, mixed with 1/4 cup cold water
• 1/8 cup chopped parsley
• 1 pound crawfish tails

 Recipe method:

• Cook tortellini as directed on package. Drain and set aside.
• Saute onion and garlic in butter until clear.
• Add slightly rinsed crawfish tails. Cook for 5 minutes.
• Add parsley, cornstarch mixture and whipping cream. Cook just until it starts to simmer.
• Fold tortellini into sauce. Salt and pepper to taste.
• Place in lightly buttered casserole pan, sprinkle with Parmesan Cheese.
• Bake at 350 degrees F until hot.
• Serve with salad and hot French Bread.

Tags: crawfish, tortellini, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 12 ounces uncooked spaghetti
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 (6 ounce) can marinated artichoke hearts
• 1 small onion
• 3 cloves garlic, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 teaspoon dried oregano
• 1/2 cup low-fat cottage cheese
• 1/2 cup low-fat sour cream
• 1/2 cup grated Parmesan cheese

 Recipe method:

• Bring a large pot of salted water to a boil.
• Add spaghetti and cook until al dente. Drain and keep warm.
• While pasta is cooking, heat a large skillet over medium-high heat.
• Place olive oil, butter and liquid from artichoke hearts in skillet.
• Cut artichoke hearts into bite-size pieces.
• When olive oil mixture is hot, add onion and garlic.
• Saute until soft and lightly browned.
• Stir in artichoke hearts and saute until heated through.
• Season with salt, black pepper, cayenne pepper and oregano.
• Remove from heat and stir in cottage cheese and sour cream.
• Toss mixture with cooked pasta and top with Parmesan cheese.

Tags: creamy, artichoke, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 12 to 15 slices of bacon
• 1/2 cup sliced fresh mushrooms
• 2 garlic cloves minced
• 16 ounces cooked and drained penne pasta
• 1 cup grated parmesan cheese
• 2 cups heavy cream
• 1/2 teaspoon pepper
• 1/2 cup sliced green onions

 Recipe method:

• Cook bacon until crisp, remove and drain on paper towels and crumble.
• Reserve 2 tablespoons bacon drippings in same skillet, add mushrooms and garlic and cook until tender.
• Stir in cooked pasta and the next three ingredients.
• Simmer over medium to low heat stirring often until sauce is thickened.
• Stir in bacon and green onions, mixing to incorporate.
• Serve hot.

Tags: creamy, bacon, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 1 pound penne pasta
• 4 cups broccoli florets
• 1 onion, sliced
• 1 tablespoon olive oil
• 1/2 pound boneless, skinless chicken breasts, cut in 3 x 1-inch strips
• 3/4 cup sun dried tomatoes in oil, drained and finely chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3/4 cup Parmesan cheese

 Recipe method:

• Cook pasta according to package directions.
• Stir in broccoli during last 2 minutes of cooking.
• Saute onion in olive oil until softened.
• Add chicken and saute.
• Stir in sun dried tomatoes, cream, broth, vinegar, salt and pepper.
• Simmer about 4 minutes.
• Drain pasta and broccoli.
• Toss with chicken mixture and parmesan cheese.

Tags: creamy, chicken, penne, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 8 ounces cream cheese, cubed
• 3/4 cup grated Parmesan cheese
• 1/2 cup butter or margarine
• 1/2 cup milk
• 8 ounces fettuccine, cooked and drained

 Recipe method:

• In large saucepan, combine cream cheese, Parmesan cheese, margarine or butter and milk.
• Stir over low heat until smooth.
• Add fettuccine.
• Toss lightly.

Tags: creamy, fettucine, alfredo, recipe, pasta, recipes, cooking

 Recipe ingredients:

• 2 pounds lean ground beef
• 1 cup chopped onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (12 ounce) can Dr. Pepper
• 2 (8 ounce) cans tomato sauce
• 2 tablespoons Worcestershire sauce
• 1 (16 ounce) package spaghetti, cooked
• 1 1/2 cup shredded mozzarella Cheese

 Recipe method:

• Brown ground beef in a large Dutch oven. Drain well.
• Add onion and seasonings. Cook about 5 minutes.
• Add Dr. Pepper, tomato sauce and Worcestershire sauce and cook an additional 5 minutes.
• Stir in cooked and drained spaghetti. Stir in cheese.
• Pour spaghetti mixture into a well greased casserole dish.
• Bake at 350 degrees F for 20 minutes.

Tags: Dr. pepper, spaghetti, bake, recipe, pasta, recipes, cooking