Tag Archives: pasta

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

Beef Noodle Casserole

Serves 6


12 ounces egg noodles uncooked
2 teaspoons olive oil
1 1/4 lbs lean ground beef (I use 90% lean)
1 onion finely chopped
2 teaspoons minced garlic
salt and pepper to taste
16 ounces canned tomato sauce
15 ounce can diced tomatoes drained, (I prefer to use the small diced (petite cut) variety)
2 teaspoons Italian seasoning
2 cups shredded cheddar cheese
2 tablespoons chopped parsley
cooking spray


Bring a pot of salted water to a boil; add the egg noodles and cook according to package directions. Preheat the oven to 400 degrees F.

While the noodles are cooking, heat the olive oil in a large pan over medium high heat.

Add the ground beef to the pan and cook for 4-5 minutes, breaking up the meat with a spatula.

Add the onion and garlic to the pan and cook for an additional 5 minutes, or until onion has softened and beef is cooked through. Season with salt and pepper to taste.

Add the tomato sauce, tomatoes and Italian seasoning to the beef and stir to combine.

Drain the noodles and add to the pan with the beef; toss to combine.

Pour the beef and noodle mixture into a 9″x13″ baking pan that’s been coated in cooking spray. Top with cheddar cheese.

Bake for 10-15 minutes or until cheese is melted. Sprinkle with parsley and serve.

Harvest Pasta Skillet


1 large onion
8 oz white mushrooms
1/2 tbsp olive oil
1 can (15 oz) solid pack pumpkin
4 cups low-sodium vegetable broth
3/4 cup dry white wine such as Chardonnay
1/2 cup water
5 garlic cloves, pressed
1/4 tsp salt
1 pkg (14.5 oz uncooked protein-enriched multigrain penne pasta
1/4 cup shelled pistachios
1/2 cup heavy whipping cream
1 oz Parmesan cheese
Coarsely ground black pepper and chopped fresh parsley (optional)


1 1/2 tbsp paprika
1 1/2 tsp curry powder
1 tsp sugar
3/4 tsp each ground cumin and ground ginger
1/2 tsp ground cinnamon
1/4 tsp chili powder
1/4 tsp salt


Thinly slice onion using Simple Slicer on #2 setting. Cut onion slices in half with Chef’s Knife. Slice mushrooms using Egg Slicer Plus. Heat oil in (12-in) Skillet over medium-high heat 1-3 minutes or until shimmering. Add onion and mushrooms. Cook and stir 2-3 minutes or until onion is translucent. Meanwhile, combine pumpkin, broth, wine and water in Classic Batter Bowl; whisk well using Stainless Whisk.

Combine seasoning.

Add garlic pressed with Garlic Press, seasoning and salt to Skillet; cook 10-20 seconds or until fragrant. Stir in pumpkin mixture. Bring to a simmer; stir in pasta. Reduce heat to medium; cover and cook 9-11 minutes or until pasta is tender, stirring occasionally.

Meanwhile, coarsely chop pistachios using Food Chopper. Turn off burner; stir in cream. Grate cheese over pasta mixture using Rotary Grater. Sprinkle with pistachios. Garnish with black pepper and parsley, if desired.

Homemade Herbed Fettuccine & Vegetables



1 cup all-purpose flour
2 eggs
2 tablespoons snipped fresh parsley
1 tablespoon vegetable oil
1 teaspoon salt
1 garlic clove, pressed


1/4 pound asparagus spears, trimmed and cut into 1-inch pieces
2 tablespoon butter
1/2 cup frozen peas
1/2 small yellow squash, scored and sliced
1/2 small zucchini, scored and sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/2 teaspoon lemon zest
Coarsely ground black pepper


For noodles, place flour in Classic Batter Bowl. Whisk eggs, parsley, oil, salt and garlic in small bowl. Make a well in center of flour; pour egg mixture into well. Mix thoroughly until dough forms into a ball. Turn out onto lightly floured Cutting Board. Knead 1-2 minutes or until dough is smooth, adding additional flour as needed to form a very firm dough. Cover; let dough rest 30 minutes.

Divide dough into four equal balls. Using Baker’s Roller, roll out each ball as thinly as possible into a rectangle at least 12 x 4 inches. (When desired thinness is achieved, dough will be slightly translucent.) Slice into 1/4-inch-wide strips using Pizza Cutter; separate noodles. Let dry at least 30 minutes before cooking.

Fill (8-qt.) Stockpot halfway with salted water; bring to a boil. Add asparagus and blanch 1 minute; remove and set aside. Add noodles to boiling water; cook 2-3 minutes or until slightly firm, then drain. Meanwhile, for vegetables, melt butter in (10-in.) Saute Pan. Add asparagus, peas, squash, zucchini, half of the cheese and noodles; toss until heated through. Garnish with remaining cheese, lemon zest and black pepper.

Yield: 2 servings

Spring Pea Pasta with Ricotta and Herbs


4 qt. water
1/4 cup kosher salt
8 ounces gemelli, penne, or other short pasta
2 (8-oz.) pkg. sugar snap peas, trimmed and strings removed
1 (13-oz.) pkg. frozen sweet peas, thawed
1 cup ricotta cheese
1/2 cup firmly packed fresh flat-leaf parsley leaves
2 tablespoons (1 oz.) salted butter
2 tablespoons thinly sliced fresh chives
2 tablespoons chopped fresh tarragon

How to Make It

Bring 4 quarts water to a boil in a stockpot over high. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, until al dente, about 8 minutes. Stir in sugar snap peas, and cook 2 minutes. Stir in sweet peas, and cook 1 minute. Drain pasta mixture, reserving 1/2 cup cooking water.

Return pasta mixture to pot. Add ricotta, parsley, butter, chives, tarragon, and reserved cooking water; stir to coat. Serve immediately.

Chicken Pot Pie Noodle Skillet

Classic chicken pot pie transformed into a skillet dish with noodles instead of a crust. Easy delicious weeknight meal.

Servings: 6


10 ounces egg noodles
2 tablespoons unsalted butter
1 medium sweet onion, diced
2 cloves garlic, minced
1 1/2 cups frozen peas and carrots, thawed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 cup heavy cream
1 1/2 cups cooked chicken breast, cut into small cubes


Cook noodles al dente, according to package directions.

In a large skillet, melt the butter over medium-high heat. Stir in the onion, garlic, and peas and carrots; season with the salt and pepper. Cook for about 3 minutes until onions are soft and translucent. Stir in the flour until combined.

Pour in the chicken broth and heavy cream; bring to a boil. Reduce to a simmer. Stir occasionally until thickened, about 5 minutes.

Drain the pasta and add to the skillet, along with the chicken. Taste and season with a touch more salt and pepper, if necessary.

Serve hot

Three-Cheese Chicken Penne Pasta Bake Casserole

Serves 6


1-1/2 cups penne pasta, uncooked
1 tablespoon olive oil
3 boneless, skinless chicken breasts, cut into bite-size pieces
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1-1/2 cups tomato sauce
1 cup canned diced tomatoes, juices drained
1/4 cup cream cheese, softened
4 cups fresh baby spinach
1 cup mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated


Preheat oven to 375 degrees F and grease a 9-by-13 casserole dish.

Cook pasta according to package directions.

While the pasta is cooking, heat a large non-stick skillet over medium heat. When hot, add the olive oil and allow it to heat up as well.

Add chicken pieces, salt, pepper and dried basil to the skillet. Cook, stirring regularly, for about 5 to 7 minutes, or until chicken is no longer pink.

When chicken is done cooking, add tomatoes and tomato sauce. Bring to a boil and lower heat, simmering for 3 minutes.

Add cream cheese and stir, cooking just until melted.

Drain the cooked pasta and add to the chicken and tomato sauce mixture. Add spinach and continue turning and stirring into the sauce just until the spinach wilts.

Stir in the mozzarella cheese and cook until melted.

Pour the entire mixture into the casserole dish. Sprinkle Parmesan cheese on top.

Place in the preheated oven and bake for 30 minutes, until the entire casserole is heated through and bubbling along the sides.

Butternut Squash, Ricotta & Spinach Stuffed Shells


1 (12-ounce) package jumbo pasta shells (about 24 shells total)
2 cups of ricotta
1/3 cup Parmesan cheese, plus more for garnish
1 fresh smashed garlic clove
1/4 cup frozen chopped spinach ( squeezed and drained)
1 egg
salt, pepper
roasted squash, around 2 cups
and grated lemon peel
1 stick of butter
10 sage leaves
fresh lemon juice


Peel, chop and toss in olive oil your butternut squash, then in a hot oven roast at 425F for 15-20 minutes.

Cook your jumbo pasta shells according to directions.

In a bowl add aprox, 2 cups of ricotta, 1/3 cup parmesan cheese, 1 fresh smashed garlic clove, 1/4 cup frozen chopped spinach (squeezed and drained) 1 egg, salt, pepper, your cooled down roasted squash, around 2 cups, and grated lemon peel.

The lemon peel was key to this dish and added a nice bright flavor.

Stuff the shells with the mixture and place in a buttered baking dish.

Make a sage brown butter sauce by melting 1 stick of butter in a saute pan until golden brown and bubbly.

Add at least 10 sage leaves until slightly crisp. Turn off heat and squeeze in fresh lemon juice.

Place your shells in a 400F oven until heated through around 20-25 minutes. When finished spoon your warm sage sauce all over and sprinkle with grated Parmesan.

Garlic and Herb Mushroom Spaghetti

Servings 4 to 6


1 pound spaghetti
6 tablespoons butter, divided
3 garlic cloves, minced
1 pound mushrooms (such as button or cremini), sliced
3 tablespoons flour
1 tablespoon chopped fresh thyme
2 cups whole milk
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped flat-leaf parsley


Cook the pasta according to the package directions, reserving 1 cup of the cooking water before draining.

In a large skillet over medium-high heat, melt 3 tablespoons of the butter.

Add the garlic and mushrooms and cook, stirring frequently, until the mushrooms are softened and golden brown, about 8 minutes. Remove the mushrooms from the pan.

Add the remaining 3 tablespoons of butter to the pan and melt again over medium-high heat.

Put in the flour and thyme and cook, whisking constantly, until the flour turns very light golden brown, about 4 minutes.

Whisking continuously, add the milk in a slow stream and simmer for about 2 minutes, until the sauce thickens. Season with salt and pepper to taste.

Add the cooked pasta to the sauce along with the mushrooms and olive oil. Mix well and heat through, adding the reserved pasta cooking water, a little at a time, if necessary to achieve the right sauce consistency.

Serve hot, garnished with Parmesan cheese and chopped parsley.

Cheesy Ham and Broccoli Pasta Bake

Serves 6


3 cups penne pasta, uncooked
4 cups broccoli florets
3 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups Swiss cheese, grated
2 cups ham, diced


Preheat oven to 350 degrees F and grease a 9-by-13 casserole dish.

Cook the pasta in a large pot according to package directions. Add the broccoli florets during the last two minutes of cooking, and drain, returning the pasta and the broccoli to the empty pot.

In a medium-sized saucepan set over medium heat, melt the butter. When the butter has melted, add the flour and whisk with the butter to incorporate. Let cook for 2 minutes.

Slowly add the milk to the flour and butter mixture, whisking to avoid lumps. Once all the milk has been added, let the mixture cook for another 10 minutes to thicken slightly.

Add the Swiss cheese slowly, stirring as you do so.

Pour the cheese sauce over the pasta and broccoli in the large pot and add the ham. Stir to combine and pour into the casserole dish.

Place the casserole into the oven and bake for about 30 minutes, until it’s hot and bubbling throughout.