Tag Archives: pasta

Leftover Pasta Fritters

Author’s note: This recipe is best made with leftover pasta that has been in the refrigerator for at least overnight. Leftover pasta dries up and sticks together which helps these fritters hold together.


3 cups cold leftover pasta, packed sauce and pasta mixed together
2 eggs
3/4 to 1 1/4 cups breadcrumbs
1/2 cup grated cheddar cheese,
Salt and pepper, to taste
2 tbsp. olive oil


Place pasta in a bowl and roughly cut with scissors.

Add the eggs, breadcrumbs, start with 3/4 cup at a time, the mixture needs to be sticky enough to hold together, and cheese. Mix and add salt and pepper to taste.

Scoop up a ball and flatten it slightly to test if it holds together ok. If required, add more breadcrumbs.

Heat olive oil in a fry pan over medium high heat.

Scoop up a level 1/3 cup packed mixture and place in the fry pan. Use the bottom of the cup to pat the mixture into 2/5″ thickness. Repeat to make however many fritters you can fit in the pan.

Cook the first side for around 2 minutes or until it turns a dark brown and crispy. Turn, then cook the other side until crispy (around 1 to 1 1/2 minutes).

Remove from the pan onto a paper towel to drain. Repeat with remaining mixture.

Serve immediately. Garnish with finely chopped parsley leaves and freshly grated Parmesan, if desired.


Garlic Beef Noodle Bowls


2 Tbls olive oil
1 pound skirt steak, cut into thin strips
4 cloves garlic, minced
1 tsp fresh ginger, minced
1/4 cup soy sauce
2 Tbls brown sugar
1 tsp sesame oil
8 oz noodles (udon, lo mein, linguine etc)
2 Tbls sliced green onions
2 tsp sesame seeds


Cook noodles according to package directions.

In a small bowl mix together brown sugar, soy sauce, and sesame oil. Stir until well combined. Set aside

Heat oil over high heat in a large skillet. Once hot, add beef strips. Cook for 2-3 minutes, until beef is browned.

Add garlic and ginger to the pan, cook for 1 minute until fragrant.

Add soy sauce mixture to the pan. Bring to a simmer, and cook for 3-5 minutes until sauce slightly thickens.

Add cooked noodles to the pan, stir to coat.

Sprinkle green onions and sesame seeds over the pan to serve.

Creamy Chicken Penne

Makes 6 Servings


8 ounces uncooked multigrain penne pasta
1 1/2 cups fresh or frozen small broccoli florets
1 cup fat free half-and-half
4 ounces Neufchâtel cheese, cubed
1 teaspoon oregano leaves
1 teaspoon rosemary leaves, finely crushed
1 teaspoon thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 1/2 cups chopped cooked chicken breast
2 tablespoons grated Parmesan or Asiago cheese


Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well.

Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low. Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through.

Place pasta and broccoli in large serving bowl. Spoon sauce evenly over pasta mixture. Toss gently to coat well. Sprinkle with Parmesan cheese and serve immediately.

Ground Beef Stroganoff

Serves: 4


3 tbsp. extra-virgin olive oil, divided
8 oz. crimini mushrooms, sliced
salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1 lb. ground beef
2 tsp paprika
4 cups low sodium beef broth
8 oz. dry rotini
1/2 cup sour cream
fresh parsley, for serving


Heat 1 tablespoon of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside.

Heat the remaining 2 tablespoons of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine.

Pour in the beef broth and the pasta. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.

Serve topped with fresh parsley.

Chicken Fettuccine Alfredo

(makes 4 servings)


6oz uncooked fettuccine
1 lb boneless skinless chicken breasts, cubed
1 small onion, chopped
1 tablespoon butter
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups heavy cream
3/4 cups Parmesan cheese grated
1/8 teaspoon grated nutmeg


Bring 4 1/2 quarts water to a rolling boil, covered, in a large pot. Using a ladle or measuring cup, fill each individual serving bowl (between 4 and 6) with about 1/2 cup boiling water. Set the bowls aside to warm.

While the water starts to boil, bring 1 cup heavy cream and the butter to simmer in a saucepan over medium heat. reduce the heat to low and simmer gently until the mixture reduces to about 2/3 cup (12 to 15 minutes). Remove the reduced cream from the heat and stir in the remaining 1/2 cup cream, 1/2 teaspoon salt, and the pepper.

In a large skillet, saute the onion and chicken in butter until the chicken is no longer pink. Add the garlic and cook 1 minute longer. Remove from heat and set aside.

Add 1 tablespoon of salt and the pasta to the boiling water and cook the pasta just shy of al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.

Meanwhile, return the cream mixture to a simmer over medium-high heat, reduce the heat to low, and add the pasta, Parmesan cheese, chicken, and the nutmeg to the cream mixture.

Cook over low heat, tossing the pasta and chicken with tongs to combine until the sauce coats the pasta and chicken, and the pasta has just reached al dente (1 to 2 minutes).

Stir in the reserved pasta cooking water.

Empty the serving bowls of water, divide the pasta evenly among the bowls, tossing to make sure the pasta is coated well with the sauce. Serve immediately.

Bacon Cheeseburger Rigatoni

Yield: 4 – 5 servings


2 tablespoons olive oil
1/2 cup diced onion
2 garlic cloves, minced
coarse salt and fresh ground pepper
1 pound ground beef
1 + 1/2 cups tomato sauce
3/4 cup barbecue sauce
1 tablespoon red wine vinegar
1/2 cup diced pickles
1 diced tomato, seeds removed
8 ounces rigatoni
1 cup shredded smoked or sharp cheddar cheese
3 slices bacon, cooked crisp and crumbled


In a large skillet heat oil over medium – low heat and add the onion, garlic and a pinch or two of salt and pepper, cook until onion are translucent.

Turn heat up to medium and add ground beef, season it with salt and pepper and break it apart as it cooks.

Meanwhile cook rigatoni according to package directions in plenty of salted water to al dente.

Preheat oven to 400 degrees F. and grease a 9 x 13-inch casserole pan.

When the ground beef is cooked through remove from heat. Drain off the grease.

Stir in both sauces, the vinegar, 1/2 the pickles, 1/2 the tomatoes, the pasta and 3/4 cup of the cheese.

Spoon the mixture into the casserole pan and sprinkle the top with the remaining cheese, pickles and tomatoes.

Bake until bubbly 20 – 25 minutes. To serve garnish the top with the crumbled bacon.

Crock Pot Bowtie Casserole

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (15 o) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
10 oz. frozen spinach, thawed (can also use fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings.

Cook for 6-7 hours on low.

Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high.

Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well.

Add the last 1/2 cup of mozzarella to melt on the top.