pasta
September 3rd, 2010 at 03:18pm
Under General+ cheesy+ creamy+ main course+ noodles+ pasta+ quick and easy+ savory
Kids love the look of this green lasagna. I don’t blame them!
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Ingredients
* 6 oz. green lasagna noodles
* salt
* 1 Tbs. butter
* 2 1/2 C. thick Bolognese sauce
* 2 1/2 C. white sauce
* 1/2 C. grated Parmesan cheese
Directions
Boil the green lasagna noodles in salted water for 5 minutes or until tender. Rinse in cold running water, drain and dry. Preheat oven to 375 degrees. In a buttered, ovenproof dish, arrange a layer of lasagna, topped by a layer of Bolognese sauce and then one of the white sauce. Repeat. Sprinkle the grated cheese over the top and bake for 30 minutes. Serve hot.
Tags: budget cooking recipes, easy lasagna recipes, green lasagna, green lasagna recipes, lasagna, lasagna recipe, lasagna recipes, lasagna verde, lasagna verde recipe, lasagna verde recipes, lasagnas, quick lasagna recipes, simple lasagna recipes
By KathrynSteed
September 1st, 2010 at 03:17pm
Under General+ appetizer+ cheesy+ main course+ noodles+ pasta+ quick and easy+ sides
This recipe make for a hot, tasty suppertime meal or party snack.
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Ingredients
* 1 C. + 2 Tbs. all-purpose flour, sifted
* pinch salt
* 1 egg
* 1 1/4 C. milk
* 1/4 C. grated cheese
* 2 Tbs. grated onion
* 1/4 lb. noodles
* 2 Tbs. oil
Directions
Place the flour and salt in a mixing bowl. Make a batter by blending the egg and the milk, a little at a time. Stir in the grated cheese and onion, and let stand for 20 minutes. Break the noodles into short lengths and cook them in boiling, salted water for about 6 minutes. Drain thoroughly and add to the batter. Heat enough oil to grease the bottom of a skillet. Spoon the batter onto the pan to make a circle 4 inches in diameter. Cook gently until just set, then turn over and cook the other side. Repeat with the rest of the batter. Serve warm, with cream cheese and cranberry sauce.
Tags: blini recipe, blini recipes, blinis, budget blini recipes, budget cooking recipes, cheese blini recipe, cheese blini recipes, cheese blinis, cheesy blini, cheesy blini recipes, cheesy blinis, easy blini recipes, noodle blini, noodle blini recipe, noodle blini recipes, noodle blinis, simple blini recipes
By KathrynSteed
July 29th, 2010 at 03:06pm
Under casseroles+ cheesy+ pasta
May be used as a side dish, dessert or appetizer.
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Ingredients
- 1 8-oz. pkg. noodles
- 1 lb. small curd cottage cheese
- 1 C. raisins
- 1 egg
- 1 tsp. vanilla
- 1/3 C. bread crumbs
- 1/4 C. butter
- seasoning, to taste
Directions
Cook and drain noodles. In a bowl, mix slightly beaten egg, vanilla and cottage cheese. Season to taste. Into a greased 2-qt. casserole dish, add layers of noodles and cottage cheese. Sprinkle with raisins, then again noodles, cottage cheese, raisins, and finally end up with a layer of noodles. Mix bread crumbs with the melted butter and spread on top. Bake, uncovered, 30-35 minutes in oven at 375 degrees.
Tags: cottage cheese casserole recipe, cottage cheese recipe, cottage cheese recipes, noodle casserole recipe, Noodle Cottage Cheese Casserole Recipe, noodle recipe
By AllisonEvans
June 7th, 2010 at 03:36pm
Under main course+ noodles+ pasta+ vegetables
It doesn’t get any easier than this delicious pasta dish with a simple no-cook sauce!
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Ingredients
1 16-oz. pkg. long fusilli pasta
2 lbs. ripe tomatoes (about 6 med.), cut into 1/2-inch pieces
1 C. packed fresh basil leaves, coarsely chopped
1/2 C. pimiento-stuffed olives, chopped or salad olives
2 Tbs. olive oil
1 Tbs. red wine vinegar
1 tsp. salt
1/4. tsp. black pepper
Directions
In large saucepot, cook pasta as label directs. Drain.
Meanwhile, in large serving bowl, combine tomatoes (with their juice), basil, olives, oil, vinegar, salt and pepper; stir gently to mix well. Toss pasta with tomato sauce.
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Tags: fusilli recipes, fusilli with no cook tomato sauce, fusilli with No-Cook tomato sauce recipe, main course recipes, no-cook tomato sauce recipes, pasta recipes
By AllisonEvans
June 7th, 2010 at 03:29pm
Under cheesy+ creamy+ noodles+ pasta+ quick and easy+ sides+ vegetables
This mac and cheese recipe is creamy and delicious while sneaking vegetables into the kids’ dinner without the complaining!
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Ingredients
1 16-oz. pkg. cavatelli pasta
2 Tbs. butter or margarine
3 Tbs. all-purpose flour
1/2 tsp. salt
1/4 tsp. black pepper
pinch ground nutmeg
3 1/2 C. low-fat milk
1 1/2 C. reduced-fat sharp cheddar cheese, shredded
1/3 C. grated Parmesan cheese
10-oz. pkg frozen mixed vegetables
Directions
Cook pasta as directed. Meanwhile, in 3-quart saucepot, melt butter over medium heat. With whisk, stir in flour, salt, pepper and nutmeg; cook, stirring constantly, 1 minute. Gradually whisk milk and cook over medium-high heat, stirring constantly, until sauce boils and thickens slightly. Boil, stirring, 1 minute.
Tags: light macaroni and cheese, macaroni and cheese, macaroni and cheese on the light side recipe, macaroni and cheese recipe, macaroni and cheese recipes
By AllisonEvans
June 4th, 2010 at 11:13am
Under General+ main course+ pasta+ vegetables
This pasta dish is flavored with a large variety of mushrooms and is combined with fettuccine noodles to make a dish that your whole family will enjoy!
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Ingredients
1 16-oz. pkg fettuccine or linguine
2 Tbs. butter or margarine
1 med. onion, finely chopped
3 4-oz. pkgs. sliced wild mushroom blend, stems discarded and caps thinly sliced
2 garlic cloves, crushed with press
1/4 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
1 14.5-oz. can reduced-sodium vegetable broth
1 C. loosely packed fresh parsley leaves, chopped
Directions
In large saucepot, cook pasta as directed. Meanwhile, in nonstick skillet, melt butter over medium heat. Increase heat to medium-high. Add mushrooms, garlic, thyme, salt and pepper and cook, stirring often, until mushrooms are golden and liquid has evaporated, 10 minutes.
Tags: budget recipes, cheap recipe, fettuccine recipes, mushroom fettuccine recipes, mushroom recipes, pasta dishes, pasta recipes, triple mushroom fettuccine, triple-mushroom fettuccine recipe, vegetarian pasta recipes, vegetarian recipes
By AllisonEvans
June 4th, 2010 at 10:58am
Under General+ main course+ pasta+ vegetables
This comfort food is delicious and healthy!
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Ingredients
1 12-oz pkg. curly wide egg noodles
1 Tbs. butter or margarine
1 Tbs. olive oil
1 jumbo onion, thinly sliced
1 sm. head savoy cabbage, thinly sliced, with tough ribs discarded
1/4 tsp. dried thyme
3/4 tsp. salt
1/4 tsp. black pepper
1 10-oz. pkg. frozen peas
1 C. vegetable broth
1/4 C. freshly grated Parmesan cheese
Directions
In large saucepot, cook pasta as directed. Meanwhile, in nonstick skillet, heat butter and oil over medium heat until melted and hot. Add onion and cook, stirring occasionally, until onion is tender and golden, about 20 minutes. Increase heat to medium-high; add cabbage, thyme, salt and pepper and cook, stirring occasionally, until cabbage is tender-crisp and golden, 5 minutes. Stir in frozen peas and broth; cook, stirring, 2 minutes. Drain noodles; return to saucepot. Add cabbage mixture and Parmesan; toss well.
Tags: budget recipes, cabbage recipes, easy recipes, egg noodle recipes, egg noodles and cabbage, egg noodles and cabbage recipe, main course recipes, quick and easy
By AllisonEvans
May 28th, 2010 at 09:05am
Under General+ leftovers+ main course+ pasta+ sauces+ vegetables
If you have Eggplant Parmesan leftovers, this dish makes a quick weeknight past dinner! Serve with salad and crusty bread.
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Ingredients
1 16-oz. pkg rigatoni or fusilli pasta
2 C. tomato sauce reserved from Eggplant Parmesan
1 quarter (about 6″ by 4″ piece) reserved Eggplant Parmesan cut into 3/4-inch pieces (about 2 1/2 C.)
Directions
In large saucepot, cook pasta as directed. Meanwhile, in 2-quart saucepan, heat tomato sauce and cut-up Eggplant Parmesan over medium heat, stirring occasionally, until hot, about 15 minutes.
Drain pasta, reserving 1/4 cup pasta water. Return pasta to saucepot; add eggplant mixture and reserved pasta water and toss well.
Tags: dinner recipes, eggplant sauce, healthy recipes, main course recipes, pasta, pasta recipe, pasta recipes, pasta with eggplant sauce recipe
By AllisonEvans
May 28th, 2010 at 09:02am
Under General+ main course+ pasta+ vegetables
This is a wonderfully refreshing summer pasta dish!
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Ingredients
6 med. tomatoes, chopped
1/4 C. loosely packed fresh mint leaves, chopped
1/4 C. loosely packed fresh basil leaves, chopped
2 Tbs. olive oil
1 tsp. grated lemon peel
1 garlic clove, crushed with press
1 tsp. salt
1/4 tsp. pepper
1 16-oz pkg. bow-tie or ziti pasta
Directions
In large serving bowl, stir tomatoes, mint, basil, olive oil, lemon peel, garlic, salt and pepper; set mixture aside to allow flavors to develop.
Meanwhile, in large saucepot, cook pasta as directed. Drain well. Add hot pasta to tomato mixture in bowl; toss well.
By AllisonEvans
May 28th, 2010 at 08:59am
Under General+ main course+ pasta+ vegetables
This pesto tastes best when made in a food processor. Serve with a green salad splashed with olive oil and balsamic vinegar!
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Ingredients
1 16-oz. pkg. spaghetti
1 16-oz. bag frozen chopped broccoli
1 C. vegetable broth
1/4 C. freshly grated Parmesan cheese
2 Tbs. olive oil
1 sm. garlic clove
salt and pepper to taste
Directions
In large saucepot, cook pasta as directed. In saucepan, prepare broccoli as directed.
In food processor, with knife blade attached, puree cooked broccoli, broth, cheese, oil, garlic and salt until smooth, stopping processor occasionally to scrape down sides.
Drain pasta; transfer to warm serving bowl. Add broccoli pesto to pasta; toss well. Sprinkle with pepper and serve.
Tags: broccoli pesto spaghetti recipe, broccoli recipes, pasta, pasta recipes, pesto, pesto recipes, vegetable recipes
By AllisonEvans
