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This is my collection of pasta recipes that we have come to love and I thought I would share. If you have any feedback on any of them, let me know in the comments.

Christmas Dinner Survival Guide | 2017 Edition

Appetizer Recipes

Side Dishes

Main Dish Recipes

turkeyroasted4

Dessert Recipes

Boxing Day Leftovers

Fettuccine Alfredo Recipe

Ingredients

  • 12 ounces fettuccine or other long pasta
  • Kosher salt
  • ¼ cup (½ stick) unsalted butter
  • ¾ cup finely grated Parmesan, plus more for serving
  • Freshly ground black pepper

Directions

  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 2 cups pasta cooking liquid.
  2. Transfer 1 cup pasta cooking liquid to a large skillet. Bring to a gentle simmer, then whisk in butter, a piece at a time, until melted. Whisking constantly, gradually add cheese, making sure it’s completely melted and incorporated before adding more. Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely. Serve topped with pepper and more cheese.

Creamy Ground Beef Noodle Casserole Recipe

“Comfort” is the key word for this casserole that makes a meal out of simple ingredients.

Ingredients

  • 8 oz uncooked farfalle pasta (about 2 1/2 cups)
  • 1lb ground beef
  • 1 can (15 oz) tomato sauce
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1/2 cup shredded Parmesan cheese
  • 3/4 cup sliced green onions
  • 1 1/2 cups shredded Cheddar cheese (12 oz)]

Creamy Ground Beef Noodle Casserole Recipe

Directions

  1. Heat oven to 350°F. Spray 13×9-inch baking dish or 2 1/2 to 3-quart casserole with cooking spray. Cook pasta until al dente, about 11 minutes; drain, and set aside.
  2. Meanwhile, in 10-inch non-stick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in tomato sauce, garlic salt and pepper; cover and simmer 2 to 3 minutes or until slightly thickened.
  3. In large bowl, mix sour cream, cottage cheese, Parmesan cheese and 1/2 cup of the green onions; stir in cooked pasta.
  4. Spoon half of the pasta mixture into baking dish. Top with half of the beef mixture and 3/4 cup of the Cheddar cheese. Repeat with pasta mixture, beef mixture and remaining 3/4 cup Cheddar cheese. Bake uncovered 25 to 30 minutes or until mixture is thoroughly heated and cheese is melted. Top with remaining 1/4 cup green onions, and serve.

Spaghetti Sauce Recipe (Olive Garden)

Ingredients

  • 2 lb Ground round beef
  • 2 tb Oil
  • 1 cn Stewed tomatoes — (14 Ounces) cut up
  • 6 oz V-8 juice
  • 1 Jar Prego Spaghetti Sauce
  • 1 Env onion soup mix
  • 1/2 c Grape jelly

Directions

  1. Brown meat in oil until pink color disappears.  Crumble with fork. Stir in tomatoes, V-8 juice, Prego,
    soup mix and grape jelly. Cook, stirring often, 15 to
    20 minutes or until jelly melts and sauce is piping
    hot.

Simple Lasagna Recipe

Ingredients

  • 1 lb. (450 g) lean ground beef
  • 2-1/2 cups Shredded Mozzarella Cheese, divided
  • 2 cups light ricotta cheese
  • 1/2 cup Parmesan Grated Cheese, divided
  • 1/4 cup chopped fresh parsley
  • 1 egg, beaten
  • 1 jar (650 mL) Tomato & Basil Pasta Sauce
  • 1-1/2 cups water
  • 12 lasagna noodles, uncooked

Simple Lasagna Recipe

Directions

  1. Heat oven to 350°F.
  2. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended.
  3. Drain meat; return to skillet. Stir in pasta sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until blended.
  4. Spread 1 cup meat sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles and meat sauce. Sprinkle with remaining mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
  5. Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.

Shrimp Primavera Recipe (Olive Garden)

Ingredients

Sauce

  • 1/3 ounce Butter or margarine
  • 1 package Knorr Romaglio Pasta — (1 ounce) Sauce Mix or similar
  • 28 ounces canned tomatoes – crushed
  • 2 tablespoons lemon juice
  • 1/4 teaspoon red chili pepper – crushed
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried marjoram
  • 1/2 teaspoon black pepper

Vegetables

  • 2 tablespoons butter
  • 1/2 pound mushrooms – halved
  • 1 cup green peppers — 1″ squares
  • 1  cup red peppers — 1″ squares
  • 1/2 cup yellow onion — 1″ squares
  • 1 pound linguini – cooked
  • 1 pound medium shrimp, cooked — peeled and deveined

Directions

  1. Melt butter in 3-qt pan over medium heat. Add remaining sauce ingredients.

  2. Stir well and simmer for 10 minutes. In a large sauté pan, melt 2 TB butter. Sauté veggies about 3 minutes until crisp-tender. Ad to the sauce and  simmer 5 more minutes. When pasta is almost done, stir shrimp into
    sauce to heat through. Do not boil. Spoon Shrimp Primavera sauce over hot linguini.
  3. Sprinkle with Parmesan.

Creamy Cajun Chicken Pasta Recipe

Ingredients

  • 2 boneless skinless chicken breast halves, cut into thin strips
  • 4 ounces linguine, cooked al dente
  • 2 teaspoons Cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
  • 2 tablespoons butter
  • 1 thinly sliced green onion
  • 12 cup heavy whipping cream
  • 2 tablespoons chopped sun-dried tomatoes
  • 14 teaspoon salt
  • 14 teaspoon dried basil
  • 18 teaspoon ground black pepper
  • 18 teaspoon garlic powder

Garnish

  • 14cup grated parmesan cheese

Directions

  1. Place chicken and Cajun seasoning in a bowl and toss to coat.
  2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
  3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
  4. Pour over hot linguine and toss with Parmesan cheese.

Lobster Ravioli with Crabmeat Cream Sauce Recipe

Ingredients

Lobster Ravioli:

  • 2 ounces unsalted butter
  • 1 clove garlic, chopped
  • 1 tablespoon chopped shallots
  • 16 ounces cooked lobster meat
  • 4 ounces cooked snow crabmeat
  • 2 ounces Cognac
  • 2 ounces ricotta
  • Salt
  • Pepper
  • 1 tablespoon chopped chives
  • Pasta Dough, recipe follows
  • Egg white, slightly beaten

Crabmeat Cream Sauce:

  • 2 ounces unsalted butter
  • 1 tablespoon chopped shallots
  • 4 ounces whole chunk Maryland crabmeat
  • 2 ounces Cognac
  • 5 ounces tomato sauce
  • 10 ounces heavy cream
  • Salt

Pasta Dough:

  • 8 ounces durum flour
  • 8 ounces semolina
  • 1 egg
  • Water, as needed
  • Pinch salt

Directions

  1. For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
  2. Lay out the first piece of Pasta Dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
  3. For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.

Pasta Dough:

  1. Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.

Antipasto Pasta Salad Recipe

Ingredients:

  • 1 pound cooked pasta shells or bowties drained and cooled
  • 16 ounces Italian Mix Giardiniera (marinated carrot, cauliflower, peppers, celery, pickles, onion)
  • 12 ounces marinated artichoke hearts
  • 1 cup baby spinach leaves, julienned or whole
  • 1/2 cup thinly sliced red onion,
  • 1/2 cup Italian salami of your choice, cut into strips or cubed
  • 1/2 cup shaved or grated Parmesan cheese
  • White balsamic citrus basil dressing or any Italian dressing you prefer to taste
  • Salt and Pepper to taste
  • Fresh chopped parsley to garnish
  • Garbanzo Beans (optional)

Directions

  1. Mix all ingredients togther. 
  2. You can serve it immediately or if you want a more marinated taste let it sit in the refrigerator for a few hours.

Lobster Macaroni and Cheese Recipe

Ingredients

  • Kosher salt
  • Vegetable oil
  • 1 pound cavatappi or elbow macaroni
  • 1 quart milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 12 ounces Gruyere cheese, grated (4 cups)
  • 8 ounces extra-sharp Cheddar, grated (2 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon nutmeg
  • 1 1/2 pounds cooked lobster meat
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

  1. Preheat the oven to 375 degrees F.
  2. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
  3. Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
  4. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.