Category Archives: Pasta

Salmon Casserole

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Yield: 6 servings

Salmon Casserole

Salmon Casserole
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 (12 ounce) package egg noodles
  • 2 (10.5 ounce) cans condensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese, divided
  • 2 (5 ounce) cans salmon, drained
  • 1 cup frozen green peas
  • ½ (4.5 ounce) can sliced mushrooms
  • ¼ cup chopped onion
  • 1/3 cup breadcrumbs

Instructions

  1. Gather all ingredients.
  2. Fill a large pot with lightly salted water and bring to a rapid boil.
    Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9
    minutes; drain.
  3. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
  4. Mix noodles, condensed soup, 1 cup cheese, salmon, peas, mushrooms, and onion in a large bowl until well combined.
  5. Transfer the mixture into a 9x13-inch baking dish.
  6. Top the mixture with remaining 1 cup of cheese.
  7. Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes.

    • Beef Stroganoff

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    Beef Stroganoff

    Beef Stroganoff

    Ingredients

    • 1 lb. round steak
    • 1 tblsp flour
    • 2 tblsp butter
    • 1 1/2 cups mushrooms, sliced
    • 1/2 cup onion, chopped
    • 1 garlic clove, minced
    • 2 tblsp butter
    • 3 tblsp flour
    • 1 tblsp tomato paste
    • 1 tsp beef bouillon
    • 1 cup sour cream
    • 2 tblsp white wine, dry
    • hot cooked egg noodles

    Instructions

    1. Start cooking noodles.
    2. Put meat in freezer until partially frozen. Thinly slice across the grain into bite-size strips.
    3. Put 1 tablespoon flour and 1/2 teaspoon salt in bag; add meat and coat.
    4. In a skillet heat 2 tablespoons butter. Add meat and brown quickly.
    5. Add mushrooms, onion and garlic and cook 3-4 minutes until onion is crisp-tender.
    6. Remove meat and mushroom mixture from pan, and add 2 tablespoons butter to pan drippings, then stir in2 tablespoons flour.
    7. Add tomato paste, bouillon and 1/4 tsp salt.
    8. Stir in 1 1/4 cups water and cook over medium high heat until bubbly, stirring often.
    9. Cook and stir 1-2 minutes longer.
    10. Combine sour cream and remaining 1 tablespoon flour.
    11. Return meat mixture to skillet, stir in sour cream mixture and wine.
    12. Heat through and serve over noodles.

    Nutrition Information

    Serving Size

    1
    Amount Per Serving Calories 3743Total Fat 110gSaturated Fat 58gCholesterol 534mgSodium 2872mgCarbohydrates 474gSugar 47gProtein 189g

    Chili Mac

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    Chili Mac

    Chili Mac

    Ingredients

    • 1 lb ground turkey
    • 1 small onion, diced
    • 2 garlic cloves, diced
    • 1 14 oz can diced tomatoes
    • 1 14 oz can tomato sauce
    • 2 tablespoons chili powder
    • 1 teaspoon ground cumin
    • 8 oz cooked macaroni
    • 1/2 teaspoon salt
    • mexican cheese blend, grated

    Instructions

    1. Cook macaroni according to box directions.
    2. Brown ground turkey. When it is half done, add onion. When onion is almost done, add garlic and saute one minute.
    3. Add diced tomatoes and sauce, stir, then add chili powder and cumin.
    4. Add macaroni and salt.
    5. Serve with grated cheese.

    Nutrition Information

    Serving Size

    1
    Amount Per Serving Calories 1589Total Fat 41gSaturated Fat 10gCholesterol 313mgSodium 2106mgCarbohydrates 183gSugar 9gProtein 122g

    Manicotti

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    Yield: 10

    Manicotti

    Prep Time 2 minutes
    Cook Time 50 minutes
    Total Time 52 minutes

    Ingredients

    • 3 cups (24 oz. jar) pasta sauce
    • 1 cup water
    • 2 cups ricotta cheese
    • 2 cups low fat mozzarella cheese, shredded, divided
    • 1/4 cup grated Parmesan cheese
    • 2 Tbsps fresh parsley, chopped
    • 1/2 tsp salt
    • 1/4 tsp ground black pepper
    • 8 ozSan Giorgio®® Manicotti

    Instructions

    2. Heat oven to 400°F.
    3. In saucepan, combine pasta sauce and water; heat to boiling, stirring frequently.
    4. Reduce heat; keep warm.
    5. In bowl, stir together cheeses, parsley, salt and pepper; spoon into uncooked pasta tubes.
    6. Pour 1 cup sauce on bottom of 13x9x2 inch glass baking dish; arrange filled pasta in single layer over sauce.
    7. Pour remaining sauce over pasta; cover with foil.
    8. Bake 40 minutes or until hot and bubbly.
    9. Remove foil; bake 10 minutes longer.
    © Laurie

     

    Chicken Scampi & Linguine

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    Yield: 6 servings

    Chicken Scampi & Linguine

    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes

    Ingredients

    • 1 lb. linguine
    • 2 chicken breasts, whole
    • 1/4 cup butter
    • 1/4 cup oil
    • 2 garlic cloves, minced
    • 2 bunches broccoli, chopped
    • 1 red pepper, large, cut into 1" pcs.
    • 1 tsp salt
    • 2 lemons, juice of
    • parmesan cheese

    Instructions

    2. Put water on for the linguine.
    3. Bone chicken and cut into 1" pcs.
    4. Heat butter & oil in wok or large skillet and saute chicken until golden, adding garlic in at the end of the chicken cooking and saute 1 minute.
    5. When water comes to a boil, cook linguine and drain; keep in strainer.
    6. Add broccoli and red pepper. Cook to desired doneness, crisp-tender.
    7. Season with salt and pepper, sprinkle with lemon juice and cook 2 min.
    8. Arrange pasta on plate and add vegetable meat mixture on top.
    9. Serve with parmesan cheese.
    © Laurie

     

    Quinoa and Black Beans

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    Yield: 10 servings

    Quinoa and Black Beans

    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes

    Ingredients

    • 1 teaspoon vegetable oil
    • 1 onion, chopped
    • 3 cloves garlic, chopped
    • 3/4 cup quinoa
    • 1 1/2 cups vegetable broth
    • 1 teaspoon ground cumin
    • 1/4 teaspoon cayenne pepper
    • salt and ground black pepper to taste
    • 1 cup frozen corn kernels
    • 2 (15 ounce) cans black beans, rinsed and drained
    • 1/2 cup chopped fresh cilantro

    Instructions

    1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
    2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
    3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

    Nutrition Information

    Serving Size

    1
    Amount Per Serving Calories 789Total Fat 14gSaturated Fat 2gSodium 1248mgCarbohydrates 144gSugar 18gProtein 28g
    © Laurie

    Garlicky Angel Hair Pasta and Grape Tomatoes

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    garlicky

    Yield: 4 servings

    Garlicky Angel Hair Pasta and Grape Tomatoes

    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes

    Ingredients

    • 2 pt. grape tomatoes (about 20 oz.)
    • 1 tsp. plus 3 Tbs. extra-virgin olive oil; more for the baking sheet
    • Kosher salt
    • 4 large or 5 small cloves garlic
    • Large pinch crushed red pepper flakes
    • 12 large fresh basil leaves
    • 5 oz. dried angel hair pasta
    • Freshly ground black pepper
    • 1/3 cup freshly grated Parmigiano-Reggiano

    Instructions

    2. Bring a large pot of salted water to a boil. Adjust an oven rack to the upper-middle position and heat the broiler to high. Line a large rimmed baking sheet with foil and rub it with oil. Toss the tomatoes with 1 tsp. oil and about 1/4 tsp. salt. Spread them on the baking sheet. Broil, shaking the pan occasionally, until they're cracked, very soft, and shrunken, about 20 minutes; they'll be blackened in places.
    3. Meanwhile, chop the garlic and put it in a small saucepan, along with 3 Tbs. oil and the red pepper flakes (see "An easy way to peel a lot of garlic") . Bring to a simmer over medium heat and cook until the garlic just begins to turn golden, about 1 minute. Remove from the heat and let the oil steep.
    4. Stack the basil leaves on top of one another and roll them into a cigar shape. Slice across the cigar to create thin, but not ultra-thin, ribbons (about 1/4 cup).
    5. When the tomatoes are done, cook the pasta until tender, 3 to 4 minutes. Drain the pasta and return it to the pot. Immediately toss it with the garlic oil (and the garlic) and 1/2 to 1 tsp. salt. Grind lots of fresh pepper over the pasta, add the broiled tomatoes and the basil, and toss to combine well. Add half the Parmigiano, toss again, and immediately turn out into warm bowls. Top with the remaining cheese.
    © Laurie

     

    Amish Macaroni Salad

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    Yield: 6 servings

    Amish Macaroni Salad

    Amish Macaroni Salad
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes

    Ingredients

    • 2 cups uncooked elbow macaroni
    • 2 hard-cooked eggs, chopped
    • 1 small onion, chopped
    • 3 stalks celery, chopped
    • 1 small red bell pepper, seeded and chopped
    • 2 tablespoons dill pickle relish
    • 1 cup creamy salad dressing (e.g. Miracle Whip)
    • 1 1/2 tablespoon prepared yellow mustard
    • 1/4 cup white sugar (little less)
    • 1 3/4 teaspoons white vinegar
    • dash salt
    • 1/2 teaspoon celery seed

    Instructions

    2. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
    3. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

    Notes

    This is good!

    © Laurie

    Italian Sausage with Shells and Kale

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    italian sausagepasta

    Yield: 2

    Italian Sausage with Shells and Kale

    Italian Sausage with Shells and Kale
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes

    Ingredients

    • 2 tablespoons olive oil
    • 1/2 onion, diced
    • salt to taste
    • 8 ounces spicy Italian sausages, casings removed
    • 3 1/2 cups low-sodium* chicken broth, divided, or as needed (see note)
    • 1 1/4 cups shells or orecchiette pasta, or more to taste
    • 1/2 cup roughly chopped kale, or to taste
    • 1/4 cup finely grated Parmigiano-Reggiano cheese, or to
    • taste

    Instructions

    2. Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
    3. T
    4. Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
    5. Stir kale into pasta-sausage mixture until it wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
    6. *Note: because of the sodium already in the sausage, make sure broth is low-sodium.
    © Laurie

     

    Goulash

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    Yield: 6

    Goulash

    Goulash
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes

    Ingredients

    • 8 oz penne pasta
    • 28 oz pasta sauce
    • 16 oz ground turkey
    • 1 medium onion, chopped
    • 1 red bell pepper, chopped
    • 1/2 tsp. garlic powder
    • 1 1/2 cups water
    • 1/4 cup wine

    Instructions

    1. Saute turkey until almost done; add onion and bell pepper, cook until onion is translucent.
    2. Place remaining ingredients in electric pressure cooker, lock lid and set for 15 minutes on low pressure. When done, set to quick release.
    © Laurie
    Cuisine: American