Tag Archives: pasta

Tortellini with Arugula and Prosciutto

Food Network Magazine
Yield: 4 servings

Ingredients

Kosher salt
2 9-ounce packages fresh cheese tortellini
4 tablespoons unsalted butter
6 cups baby arugula (about 4 ounces)
Coarsely ground pepper
1/3 cup grated parmesan cheese
4 ounces thinly sliced prosciutto

Directions

Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, about 4 minutes. Reserve 1 cup cooking water, then drain.

Return the pot to medium heat and add the butter and 1/2 cup of the reserved cooking water. Cook, swirling the pot, until the butter melts and combines with the water. Add the tortellini and arugula and gently toss to coat, adding more cooking water as needed to loosen. Season with salt.

Divide the tortellini among bowls. Season generously with pepper and sprinkle with the parmesan. Top with the prosciutto.
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Roasted Cauliflower, Broccoli and Pasta Bake with White Cheddar

Curtis Stone
Serves: 6

Ingredients

1 head cauliflower (about 2 pounds), cored and cut into large bite-size florets
6 tablespoons olive oil, plus more for the baking dish, divided
Kosher salt and freshly ground black pepper
18 ounces (about 8 cups) broccoli florets
1 1/2 cups (about 5 ounces) penne
4 ounces (about 3/4 cup) pancetta, coarsely chopped
1 small yellow onion, finely chopped
1 tablespoon finely chopped fresh thyme
1 tablespoon all-purpose flour
2 cups whole milk
1 cup heavy cream
1 1/4 cup (5 ounces) shredded white cheddar cheese
1 cup very coarse, fresh multigrain breadcrumbs (made in a food processor or blender from 2 slices of bread)

Preparation

Position racks in the top third and center of the oven and preheat the oven to 400F. Lightly oil a quart baking dish or three individual crocks.

On a large baking sheet, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season with salt and pepper. Spread out evenly on the baking sheet. On a second baking sheet, repeat with the broccoli florets and 2 more tablespoons of the olive oil. Bake veggies for 10 minutes. Stir each sheet of vegetables and switch the positions of the baking sheets from top to bottom. Bake for about 10 minutes more, or until the vegetables are tinged with brown. Set aside. (Leave the oven on.)

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the penne and cook, stirring often to prevent the pasta from sticking together, for about 7 minutes, or until tender but still firm to the bite. Drain the penne.

Heat a large heavy pot over medium heat. Add 1 tablespoon of the olive oil and the pancetta, and cook, stirring occasionally, for about 4 minutes, or until the pancetta is browned and crisp. Add the onions and thyme, and cook, stirring occasionally, for about 2 minutes, or until the onions are tender and slightly browned. Sprinkle the flour over the onion mixture, then stir in the flour and cook for about 1 minute, or until it is very pale golden brown.

Gradually stir in the milk and cream. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and simmer, stirring often for about 4 minutes, or until the sauce is lightly thickened and has no raw flour taste. Remove from the heat, add the cheddar cheese and stir until melted. Season to taste with salt and pepper.

Add the vegetables and penne to the cheese sauce and fold together. Spread evenly in the oiled baking dish. In a small bowl, toss the breadcrumbs and the remaining 1 tablespoon olive oil to coat, then sprinkle over the vegetable mixture. Bake for about 10 minutes, or until the crumbs are golden. Let stand at room temperature for 5 minutes before serving.
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Spaghetti al Limone With Asparagus

4 servings

Ingredients

1 lb. spaghetti
2/3 cup extra-virgin olive oil
1 large bunch asparagus, trimmed, thinly sliced on a deep diagonal
4 garlic cloves, smashed
4 3″-long strips lemon zest
1/2 tsp. crushed red pepper flakes
8 large basil leaves
2 lemons, halved
2 oz. Parmesan, finely grated (about 1 cup), plus more for serving

Preparation

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.

Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.

Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.

Divide pasta among bowls, placing a lemon strip in each, and top with more Parmesan.

– Bon Appétit
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Easy Tuna Noodle Casserole With Cheddar Cheese


Yield: 6 servings

Ingredients

12 ounces spaghetti or medium egg noodles (cooked and drained)
2 cups green peas (cooked)
2 (10.75-ounce) cans condensed cream of mushroom soup
1/2 cup milk
1 1/2 cups sharp cheddar cheese
2 (6-ounce) cans tuna (drained and flaked)
1/2 teaspoon salt (or to taste)
Freshly ground black pepper (to taste)
1 cup soft breadcrumbs
2 tablespoons butter (melted)

Directions

Heat oven to 350 F.

Grease a 2 1/2 to 3-quart casserole dish.

Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and freshly ground black pepper, to taste. Spoon into the prepared baking dish.

Toss breadcrumbs with butter and sprinkle over the top or the casserole.

Bake for 15 to 20 minutes, until hot and bubbly and crumbs are browned.

Serve and enjoy!

Recipe Variations:

Top the casserole with French fried onions, crumbled cheese crackers, or crumbled potato chips and omit the soft bread crumbs and melted butter.

Instead of peas, use 2 cups of cooked peas and carrots or mixed vegetables.

Add some sliced sauteed mushrooms to the casserole mixture.

Add a few tablespoons of diced drained pimientos to the casserole.

Use cream of celery soup instead of cream of mushroom soup. Or, if you prefer a homemade sauce, omit the soups and the 1/2 cup of milk and replace them with about 2 1/2 to 3 cups of thickened white sauce.
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Super Creamy Pasta Alfredo


Yield: Serves 4 to 6
You can use other types of long pasta if you’d like. It would work with spaghetti, linguine, fettuccine, or cavatappi, which is a long spiral pasta.

Ingredients

1 (16 ounce) package spaghetti pasta
1 (8 ounce) package cream cheese, cut into cubes
1/2 cup milk
1/2 cup cream
3 eggs, beaten
1/3 cup grated Parmesan cheese
8 slices bacon, cooked crisp and crumbled

Directions

Bring a large pot of salted water to a boil.

Meanwhile, in a large mixing bowl, combine the cream cheese, milk, and cream.

Microwave on high for 1 minute, then remove from the microwave oven and stir with a wire whisk.

Microwave for 1 minute longer, remove, and stir again until the mixture is creamy and smooth.

Let cool for 5 minutes.

Beat the eggs and 1/3 cup Parmesan cheese into the cream cheese mixture with a wire whisk and set aside.

Cook the pasta when the water comes to a boil until just al dente according to package directions.

Reserve 1/2 cup of the pasta cooking water in a small bowl, then drain the pasta into a colander placed in the sink.

Return the pasta to the hot pot and immediately stir in the cream cheese mixture, adding enough reserved pasta water as needed to make a smooth and creamy sauce.

Stir in the bacon.

Serve immediately, topped with more Parmesan cheese.
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Chicken Carbonara


Yield: 4 Servings
Carbonara is the name of an Italian pasta dish made with a sauce of eggs, cheese and cooked bacon. There are no specific rules about what type of pasta although fettuccini or linguine are common choices because the raw egg sauce needs pasta with a large surface area to properly adhere.

Ingredients

Salt
12 ounces pasta, such as fettuccini
4 slices bacon
12 ounces boneless, skinless chicken breasts
1 shallot, peeled and diced
1 clove garlic, peeled and finely minced
4 large eggs
1/4 cup grated Parmesan or Romano cheese, plus more for topping
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper

Directions

Bring a large pot of salted water to a boil and cook the pasta according to package directions. Before draining, reserve a cup of the pasta water.

Put the bacon in a large skillet (a braiser-style pan works very well) and cook on medium heat for about 10 minutes or until it is crispy and browned to your liking. Transfer it to a plate lined with a paper towel and set aside.

Season the chicken with 1/4 teaspoon salt and add to same skillet with the drippings. Increase the heat to medium-high and cook the chicken for a few minutes, until it turns opaque. Add the diced shallot and continue cooking for another couple of minutes. Add the minced garlic and continue cooking for an additional minute. Continue cooking until the chicken is cooked through (165 F) and then remove from the heat.

Move the chicken and shallots to a plate and discard all but 2 tablespoons of the remaining oil.

In a large bowl, whisk together the eggs, grated Parmesan or Romano cheese and the black pepper until well combined. Slowly whisk in about 1/4 cup of the reserved pasta water to raise the temperature of the eggs slowly.

When the pasta has cooked, drain and add it to the skillet. On medium-low heat, toss the pasta with 1/4 cup more of the reserved water and then slowly pour the egg mixture into the pan, tossing constantly. Stir in additional pasta water as needed until the sauce has thickened. Crumble the bacon, slice the chicken and add to the pasta. Stir in the chopped parsley and season with additional salt, if needed. Top with additional grated cheese, if desired.
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Easy Pork and Noodle Bake

Yield: 6 servings
The pork is cubed and briefly browned before baking it with the noodles and simple sauce mixture.

Ingredients

4 to 5 cups diced pork loin or other lean pork*
2 tablespoons extra virgin olive oil
1/2 cup chopped onion
1 cup thinly sliced celery
1 teaspoon salt
1/2 teaspoon dried leaf thyme (crumbled)
1/4 teaspoon ground black pepper
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup water
6 ounces (about 3 cups) uncooked wide noodles**
1 cup frozen peas (thawed)
1 can (4 ounces) sliced mushrooms
1 jar (2 ounces) chopped pimiento (drained)
1/2 cup grated cheddar cheese
1 cup soft fresh breadcrumbs
2 tablespoons melted butter

Directions

Heat the oven to 375 F. Butter a 2 1/2 to 3-quart baking dish.

In a large skillet or sauté pan over medium heat, brown the diced pork in the olive oil. Add the chopped onion and sliced celery and sauté for about 3 minutes longer. Add salt, thyme, pepper, condensed mushroom soup, and water. Cover, reduce the heat to low and simmer the mixture for 1 hour.

Meanwhile, just before the pork mixture is finished cooking, prepare the noodles. Cook the noodles in boiling salted water following the package directions. Drain in a colander and rinse briefly with hot water.

Add the cooked noodles, peas, mushrooms, pimiento and shredded cheese to the pork mixture.

Transfer the mixture to a lightly buttered large shallow baking dish.

Combine the soft bread crumbs with the melted butter; sprinkle over the top of the noodle mixture.

Put the casserole in the preheated oven and bake for 30 minutes.

Make Ahead Tips

To make the casserole ahead, prepare the casserole, cover the dish tightly with foil, and refrigerate overnight. Take the casserole out of the refrigerator about 30 minutes before baking. Remove the foil and bake as directed.

To make breadcrumbs ahead, cut or tear fresh or day-old bread into smaller pieces and pulse briefly in a food processor or with an immersion blender to make coarse or fine breadcrumbs. Freeze any crumbs you won’t be using right away. When you need a cup of crumbs to top a casserole or use in a recipe, thaw them briefly before using.

The casserole can also be made with cooked leftover pork. Just dice the meat and add it to the sauteed onion and celery mixture.

Feel free to substitute linguine, fettuccine, spaghetti, or another type of noodle for the wide noodles in this recipe.
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Chicken a la King Casserole With Noodles

Yield: 4 to 6 Servings
We adapted this chicken and pasta recipe from a vintage community cookbook from North Carolina. It’s an easy preparation and makes an excellent family meal for any night of the week. It’s great for potlucks, too.

Ingredients

2 teaspoons Kosher salt (plus more, to taste)
3 to 3 1/2 cups noodles (uncooked, about 6 ounces)
2 large ribs celery (diced)
1 (10 3/4-ounce) can condensed cream of chicken soup
2/3 cup evaporated milk (or light cream)
1 (4-ounce) jar diced pimientos (drained)
2 cups chicken (cooked, diced)
1 cup/4 ounces cheddar cheese (shredded)
Optional: 1/2 cup slivered almonds (toasted)
1 cup soft fresh breadcrumbs
2 tablespoons melted butter

Directions

Heat the oven to 375 F. Lightly butter a 2-quart baking dish or spray it with nonstick cooking spray.

Put about 2 to 2 1/2 quarts of water in a large saucepan with 2 teaspoons of salt. Place the saucepan over high heat and bring the water to a boil. Add the noodles and reduce the heat to medium. Boil the noodles following the package directions.

Drain well and transfer them to a large bowl. Set aside.

In the same saucepan, combine the celery with the condensed soup and evaporated milk or light cream; simmer over low heat for about 5 to 7 minutes.

Add the pimientos, diced cooked chicken, and cheese. Continue cooking, stirring, until the cheese has melted.

Pour the sauce over the noodles and stir until well combined.

Spoon the chicken and noodle mixture into the prepared baking dish. Sprinkle with the toasted almonds, if using.

Combine the fresh bread crumbs with the melted butter. Stir with a fork until the crumbs are well coated with butter.

Sprinkle the crumbs evenly over the casserole.

Bake the casserole in the preheated oven for 25 to 35 minutes, or until the bread crumb topping is browned.

Tips
Use poached or baked chicken breasts, the meat from a rotisserie chicken, or convenient fully cooked chicken breast strips.
To toast slivered almonds on the stovetop put them in a dry skillet over medium heat. Cook, shaking the skillet and stirring frequently until the nuts are golden brown and aromatic.

Recipe Variations
Add 4 to 6 ounces of sautéed sliced mushrooms to the sauce mixture or add 1 small can or jar of drained sliced mushrooms.
Add 1/2 cup of finely chopped onion to the sauce along with the celery.
Replace the chicken with diced leftover turkey or ham.
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Slow Cooker Spaghetti Casserole


Makes 6 to 8 Servings

Ingredients

2 pounds ground round
1 onion, chopped
1 large clove garlic, minced
8 ounces uncooked spaghetti, broken into pieces
1 (26-oz.) jar marinara sauce
1 (14.5-oz.) can diced fire-roasted tomatoes
1 teaspoon dried Italian seasoning
2 cups (8 oz.) shredded sharp Cheddar cheese
Freshly grated Parmesan cheese

Directions

Cook ground round and onion in a large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet.

Spoon half of meat mixture into a lightly greased 5-qt. slow cooker. Top with spaghetti. Spoon remaining half of meat mixture over top.

Combine pasta sauce, diced tomatoes, 1/2 cup water, and Italian seasoning. Pour mixture over meat, and sprinkle with Cheddar cheese.

Cover and cook on Low 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese.

By Southern Living
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Chicken Manicotti with Marinara and Cheese Sauce


Serves 2

Manicotti Filling

2 each cooked chicken breast, chopped up into small dice
1/4 cup of cooked chopped spinach, chopped finely
1/4 cup of marinara sauce
1 tablespoon of chopped fresh herbs
1/4 cup of mozzarella cheese
Salt and Pepper
4 cooked manicotti shells

Mix the ingredients together in a bowl. Season with salt and pepper, place into the cooked manicotti shell. Place into a Pyrex glass ovenproof dish, spoon over some of the cheese sauce and bake in a preheated oven at 375F.

Cook in the oven for 15 minutes, remove from heat and spoon over a little more cheese sauce. Next, top with marinara sauce, sprinkle with parmesan cheese and fresh chopped herbs.

Cheese Sauce

1 small onion peeled and diced
2 cloves of peeled and chopped garlic
1/2 cup of white wine
2 cups of cream
1/2 cup of grated parmesan cheese
1/2 cup of grated mozzarella cheese
Salt and Pepper

In a sauté pan, cook the onion and garlic, once soft add in white wine, reduce by half then add in cream and cheese.

Reduce again, keep stirring until cheese has been melted, season with salt and pepper, strain the sauce using a fine sieve, and serve with manicotti.

Marinara Sauce

1 small onion peeled and diced
2 cloves of peeled and chopped garlic
1/2 cup of red wine
2 cups of crushed whole tomato
2 teaspoons of dried oregano
Salt and Pepper

In a sauté pan, cook onion and garlic, once soft add in red wine, reduce by half then add tomato and oregano.

Reduce again, keep stirring until cheese has been melted, season with salt and pepper, strain the sauce using a fine sieve, and serve with manicotti.

To finish

Place chicken manicotti in a bowl, spoon over some of the cheese sauce, warm spinach and marinara sauce sprinkle with parmesan cheese, serve and enjoy.

Chef Steven Topple from Donnelly
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