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Archive for the ‘pasta’ Category


16 oz. penne pasta
1/2 – 3/4 lbs. hot Italian sausage, grilled and thinly sliced
1 3/4 c. marinara sauce
3/4 c. heavy cream
2 tsp. basil
1 tsp. parsley
1/2 tsp. white pepper
1/2 tsp. crushed red pepper flakes
1/2 c. mozzarella cheese
1/4 c. Parmesan cheese

Preheat oven to 375 degrees. Prepare large pot with salted water to boil pasta until al dente. Drain and set aside.

Slice grilled sausage and set aside. Add marinara, heavy cream & all spices to the pot and stir occasionally over medium heat for 5 minutes. Add back pasta and stir until pasta coated evenly. Continue stirring occasionally for 5-10 minutes over medium heat. Stir in cooked sausage.

Pour pasta into 9×13″ baking dish. Top with mozzarella & Parmesan cheese. Bake 25-30 minutes until cheese is bubbly and browned.

From frozen:

  1. Defrost.
  2. Cook penne and set aside.
  3. Warm sauce over medium heat for 5 minutes.
  4. Add penne to sauce and stir until pasta coated evenly. Continue stirring occasionally for 5-10 minutes over medium heat.
  5. Stir in cooked sausage.
  6. Pour pasta into 9×13″ baking dish. Top with cheeses.
  7. Bake 25-30 minutes until cheese is bubbly and browned.

Recipe source.

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Spicy Sausage and Pepper Penne

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

  • 1 pound smoked sausage, sliced
  • 12 ounces frozen pepper and onion mix (or use fresh)
  • 26 ounces pasta sauce
  • .25 teaspoon crushed red pepper flakes (more or less depending on preferred spiciness)
  • 12 ounces penne
  • 1 cup shredded mozzarella cheese

Directions:

Cook pasta in salted, boiling water according to package directions. In a large skillet, brown sausage, peppers, and onion until golden brown. Add pasta sauce and crushed red pepper. Drain pasta and mix with sauce. 

Freezing Directions:

After mixing with sauce, portion into freezer containers and sprinkle with cheese. Cover, label, and freeze. To serve: Thaw. Reheat in oven or microwave until heated through.

Servings: 4-6

This Post will be linked at:

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Can be served with cilantro, cheese, and sour cream (or plain yogurt)INGREDIENTS

1 lb Ground Chuck
1 12oz or 16oz package of Dried Pasta in the shape of SHELLS, sized Small or Medium will do
1/2 chopped Yellow/Sweet Onion
2 cloves finely chopped Garlic
1 1/2 tsp ground Comino
1 8oz (or is it 10oz) can of Tomato Sauce poured into
2 cups Water (or Beef Broth), medium bowl
Salt, Pepper, Garlic Powder to taste
2 Tbs, 1Tbs Olive Oil
DIRECTIONS

Add 2 Tbs Olive Oil to medium-high heated skillet, throw in the pasta and do not walk away! Stir continuously, carefully brown most sides of the shells, may take up to 3 minutes. With a slotted spoon, remove shells from pan and add to ‘waiting bowl’. Add ground chuck, chopped onions, garlic, salt, pepper, garlic powder, and most importantly 1 1/2 tsp of Ground Comino to hot pan and stir to brown. When beef is browned, pour tomato sauce/water-broth mixture into pan. Since the pan is hot, it will sizzle and steam, do not be alarmed. Add the shells and bring to a boil. Stir for 2 to 3 minutes, then simmer for up to 10 minutes, covered. Test doneness of shells, they should be more firm than soft, al dente. Stir and season with additional salt and pepper if needed.To prepare from frozen-

Defrost beef/ tomato sauce mixture.

Combine box of broth and 1 c. water and bring to a boil. Cook shells for 7-9 minutes. Add beef mixture and warm through.

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http://www.onedishdinners.com/2011/04/pizza-penne-bake.html

Ingredients
1 lb. pasta noodles, such as penne, ziti, mostachioli or other “medium” shaped noodle
3/4 cup pizza sauce
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
About 30 pepperonis, cut in half
1/4 cup Parmesan cheese
About 1 cup pizza blend shredded cheese
Salt and pepper to taste

Directions
Preheat oven to 350.
Cook the pasta as directed on the package in an ovenproof saucepan or Dutch oven.  Save 1/4 cup of the cooking liquid and then drain.
To the same saucepan or Dutch oven, add the reserved cooking liquid and the pizza sauce and whisk together.  Then stir in the chopped peppers and halved pepperonis.  Cook for 2 to 3 minutes, then add the drained pasta noodles.  Toss together.
Sprinkle the Parmesan cheese over the pasta and then sprinkle the pizza blend shredded cheese over top.
Bake in the preheated oven for about 10 minutes, or until cheese begins to melt.
Season with salt and pepper to taste.

Meal Swappers:
Prepare pasta as directed, heat sauce mix and pour over pasta.  Place in an oven-safe dish, cover with cheese and bake 10 minutes or until cheese is melted.

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Ingredients

  • 1 pound penne pasta
  • 1/4 cup olive oil
  • 1 pound medium shrimp, peeled, and deveined
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 (15-ounce) can whole tomatoes, drained, roughly chopped
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup white wine
  • 1/3 cup clam juice
  • 3/4 cup heavy whipping cream
  • 1/2 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

 

From frozen:

packaging:

  1. qt bag of sauce
  2. qt bag of shrimp (raw shrimp, 4 cloves minced garlic, ½ tsp salt, ½ tsp pepper)
  3. qt bag of cheese and herbs (1/4 c parmesan, ¼ c basil, ¼ c parsley)
  4. qt bag of ¼ c. parmesan
  5. box of pasta

From Frozen:

  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
  2. In a large skillet, heat the oil over medium-high heat. Add the shrimp bag. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes.
  3. Add sauce bag,  cheese and herbs bag, and the cooked pasta. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
  4. Transfer the pasta to a large serving bowl. Sprinkle with the cheese bag and serve immediately.

Recipe source.

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Italian Stuffed Shells with Beef (doubled version)

5dollardinners.com

Ingredients

2 boxes of jumbo pasta shells

2 26 oz. cans spaghetti sauce

1 box frozen spinach

1.5 lb. ground beef

1 medium onion

2 tsp garlic powder

1 tsp each salt and pepper

2 eggs

2 cups shredded cheese (can be omitted for dairy free)

Directions
1. In large pot, cook pasta according to package instructions. Drain and set aside.

2. Spread 1/2 – 1 cup spaghetti sauce into base of each baking dish.

3. Cook frozen spinach as directed on package. Drain excess liquid after cooking.

4. In large skillet, brown the ground beef with chopped onion. Drain, rinse and return to skillet.  Add the rest of the spaghetti sauce, garlic powder, salt and pepper.  Stir in the spinach.

5. Stir in eggs.

6. To meat sauce with dairy, stir in 1 cup shredded sharp cheddar cheese.

7. Spoon meat into pasta shells and place into baking dishes.  (If making dairy free and ones with dairy, use separate baking dishes!)

8. Sprinkle cheese over the top of the shells.

9. Bake at 350 for 20-30 minutes.

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Serves: 8 Prep: 15min Cook: 32min Total: 47min

  • 16 ounces lo mein noodles or thin spaghetti
  • 1/4 cups sesame or olive oil
  • 2 pound boneless, skinless chicken breasts, cut into thin strips
  • 2 onion, chopped
  • 2 large red bell pepper, chopped
  • 4 large cloves garlic, minced
  • 2 cups snow peas
  • 1 cup chicken broth
  • 1/3 cups and 1/4 tablespoons rice wine vinegar
  • 1/3 cups and 1/4 tablespoons soy sauce
  • 2 tablespoons freshly grated ginger

  1. Prepare noodles according to package directions.
  2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 6 minutes, or until browned and no longer pink. Remove to a plate and keep warm.
  3. Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the onion, pepper, garlic, and snow peas and cook, stirring occasionally, for 8 minutes, or until tender-crisp. Stir in the chicken broth, vinegar, soy sauce, and ginger and cook for 2 minutes. Add the chicken and noodles and heat through.

From Frozen:

  1. Defrost both bags. Cook noodles according to package directions.
  2. Saute chicken mixture until chicken is cooked and veggies tender-crisp: ~6 minutes
  3. Add bag of sauce, saute for 2 minutes.
  4. Add cooked noodles and heat through.

Recipe from Prevention.

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