Boil the potatoes in their jackets, drain, peel and put through a ricer or food mill. While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt.
Place the potato mixture on a floured board and knead lightly; the dough will be soft. Roll the dough in 1″ thick sticks about 10″ long. Cut each roll into 3/4″ pieces.
Rub each pieces of dough lightly over the coarse side of a cheese grater. In a large pot of boiling salted water, cook the gnocchi until they rise to the top of the water. Using a slotted spoon, remove the gnocchi to a warm bowl. Sprinkle with Parmesan cheese, top with tomato sauce and serve at=
1 generous cup elbow macaroni (1 cup, plus a tablespoon or so)
1/2 teaspoon fresh thyme leaves
*Note: Like I said in video, make sure your mac and cheese mixture is wet and saucy in the pan, otherwise it might get dry when it bakes. Don’t be afraid to add a splash of the pasta water to loosen things up.
For the crumbs:
3 tablespoons panko breadcrumbs 1 tablespoon melted butter, or enough to moisten 2 tablespoons grated Parmigiano Reggiano – Bake at 400 for 15-20 minutes, or until browned
Cook noodles according to package directions. Place 4 in 9″ X 13″ pan. Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
Spread 1/2 mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer. Repeat all layers. Sprinkle with parmesan cheese and bake, uncovered at 350F. for 45 minutes. Top with cheddar cheese, brown under broiler and let stand for at least 15 minutes before serving.
This is easy to prepare in advance and keep in the fridge until ready to bake. It can also be frozen unbaked and partially thawed overnight in the refrigerator before baking.
1 pound spaghetti or angel hair pasta
2 tablespoons olive oil, divided
1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt (or to taste)
1/4 teaspoons black pepper
4 cups prepared pasta sauce (use your favorite bottled variety or prepare your own)
2 cups creamed cottage cheese
1 cup Parmesan cheese, grated
2 cups grated Mozzarella cheese
In a large pot of salted boiling water, cook pasta until slightly underdone. Drain and rinse. Toss pasta with 1 tablespoon olive oil and set aside.
Heat the remaining tablespoon of oil in large skillet over medium-high heat. Add the ground beef and onion and cook until meat is browned. (Use a potato masher to break up the lumps of meat while sautéing.) Add the garlic, salt and pepper. Sauté another minute. Stir in the pasta sauce.
Spray 9″ x 13″ deep-dish casserole with cooking spray.
Cover bottom with a layer of meat sauce (about half).
Spread cottage cheese over sauce.
Add the pasta and spread evenly in pan.
Spoon remaining sauce over entire dish.
Sprinkle surface with Parmesan cheese and top with mozzarella
Cover and bake at 350° for 30 minutes.
Uncover and bake for 10 minutes longer or until cheese is melted and bubbly.
A quick and easy meal that is perfect at the end of a long day.
1/2 lb uncooked medium pasta shells
1 can (14.5 oz) fire roasted diced tomatoes, undrained
1 can (10 oz) mild enchilada sauce
2 cups water
1 bunch thinly sliced green onions, greens and whites separated
2 teaspoons chili powder
1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) whole kernel sweet corn, drained
2 cups finely chopped deli rotisserie chicken
2 cups shredded sharp Cheddar cheese (8 oz)
Chopped fresh cilantro, lime wedges and sour cream, if desired
In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
Top with green onion greens. Serve with cilantro, lime wedges and sour cream. Or ignore the cilantro because you think it tastes like salt.
Another really easy to make pasta dish that any seafood lover will enjoy.
280 g whole wheat linguine, uncooked
1/4 cup Roasted Red Pepper with Parmesan Dressing. Kraft makes it.
3 cloves garlic, minced
1 jar (650 mL) Tomato & Basil Pasta Sauce
3/4 cup carrot sticks
3/4 lb. (340 g) cooked cleaned large shrimp
2 Tbsp. Parmesan Cheese
2 Tbsp. chopped fresh basil
Cook pasta as directed on package, omitting the salt.
Meanwhile, heat dressing in large saucepan on medium-high heat. Add garlic; cook 1 min. Add pasta sauce and carrots; cover. Simmer on medium-low heat 5 min. Stir in shrimp; simmer, uncovered, 5 min. or until shrimp are done and carrots are crisp-tender.
Drain pasta; place on platter. Top with shrimp mixture, cheese and basil.
For those of you out there who love pasta, this ads a spicy twist on a great pasta recipe.
1 lb fresh pasta
1/3 lb small shrimp
1/3 lb bay scallops
3 1/2 slices bacon
4 1/2 shallots, minced
1 tablespoon sun-dried tomato paste
1 teaspoon powdered chile pepper
5 ounces heavy cream
Boil sufficient water to cook the pasta. Dice the bacon into 1/4″ squares and cook over medium-high heat or until cooked and slightly crispy. Add shallots and saute till clear. Turn heat to high and add shrimp; turn. Add scallops when both sides of shrimp are pink; stir-fry scallops and shrimp until mostly cooked, about three to five minutes. During this time, add the red pepper.
Put pasta in boiling water (salted and oiled) and cover. Add cream to shellfish-bacon mixture and keep cooking over high heat to reduce and thicken the sauce. Add the sun-dried tomato paste and mix into the cream while the cream reduces. When fairly thick (about the time that the noodles are done), remove from heat. Drain noodles and place in warmed serving bowl; cover with sauce, toss well, and serve with grated parmesan cheese.
This is an ideal meal to make on a cold winter night. It’s easy to make, tastes great and sticks with you as head out to do some holiday shopping or find yourself taking the dog for a cold winter walk.
300 grams uncooked fettuccine pasta , broken in half (about 2/3 of a package)
Cook fettuccini according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain, set aside and keep warm.
Meanwhile, in a large nonstick skillet, heat butter over medium-high. Season chicken with salt and pepper to taste. Cook 4-6 minutes, stirring often, or until lightly browned. Add garlic; cook for 1 minute or until fragrant.
Stir in soup and milk until smooth; bring to simmer and cook for 2-3 minutes or until chicken is cooked through. Add fettuccini with broccoli. Cook, stirring often, until coated in sauce and heated through. Serve with Parmesan cheese.