taken and adapted slightly from this blog
1 T olive oil
6 cloves garlic minced
4 c. chicken broth
2 c. milk
2 T butter
16 oz pasta
1/2 c. grated parmesan
2 c. chopped chicken
salt and pepper
chopped fresh basil or parsley (optional)
Saute garlic in olive oil for 2 min. Add broth, milk, butter, pasta, salt and pepper. Bring to a boil then reduce heat and simmer, stirring frequently, until noodles are tender. Stir in Parmesan and chicken and herbs if desired. Mixture will thicken up. Add more milk and/or broth during cooking if you need more liquid.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Cheeseburger Gnocchi
taken from kevinandamanda
1 tablespoon butter
1 (16 oz) package potato
gnocchi
1/2 lb lean ground beef
(I'll use more sometimes)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 teaspoon mustard powder
(optional)
2 cups diced onion (about 1
whole onion)
3-4 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced
Tomatoes and Green Chiles (or just regular diced tomatoes)
1 cup beef broth (or water)
1/4 cup heavy cream (I've
used whole milk)
1 cup shredded sharp
cheddar cheese
1/3 cup thinly sliced
scallions
Melt butter in a 12-inch
skillet over medium-high heat. Add gnocchi in a single layer and cook on one
side for 2-3 minutes until browned and toasted. Shake the pan to toss the
gnocchi and continue cooking for another 2-3 minutes, tossing occasionally,
until both sides are toasted. Remove gnocchi to a plate and set aside.
Turn the heat to high and
return skillet to stove. When the pan is very hot and smoking, add the beef and
season with salt, pepper, cumin, paprika, and mustard powder if desired. Add
the onion and garlic, and cook, stirring occasionally, until beef is browned
and onions are golden. Drain if necessary.
Add the tomatoes, broth, and
gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover,
reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender
and liquid is mostly absorbed.
Off heat, then add the cream and 1/2 cup cheese and stir to combine. Top
with remaining cheese and scallions. Place the skillet under the broiler in the
oven until cheese is browned and bubbly, about 3 minutes.
Skillet Chili Macaroni and Cheese
taken from melskitchencafe
1 lb ground beef
1 onion chopped (I've even used onion powder when I didn't have an onion)
3/4 T chili powder
1 tsp ground cumin
1/2 tsp salt
3 garlic cloves minced
1 T brown sugar
2 8oz cans tomato sauce
2 c. water
2 c. elbow macaroni (8 oz)
1 c. corn
1 4.5 oz can green chilies
2 c. shredded cheese
Cook onion and beef with chili powder, salt and cumin. Stir in garlic and brown sugar and cook until garlic is fragrant. Stir in tomato sauce, water and macaroni. Cover and cook and a constant simmer, stirring often until the macaroni is tender. Stir in 1 c. of cheese, corn and green chilies. Sprinkle remaining cheese over top, cover and let sit until cheese is melted.
1 lb ground beef
1 onion chopped (I've even used onion powder when I didn't have an onion)
3/4 T chili powder
1 tsp ground cumin
1/2 tsp salt
3 garlic cloves minced
1 T brown sugar
2 8oz cans tomato sauce
2 c. water
2 c. elbow macaroni (8 oz)
1 c. corn
1 4.5 oz can green chilies
2 c. shredded cheese
Cook onion and beef with chili powder, salt and cumin. Stir in garlic and brown sugar and cook until garlic is fragrant. Stir in tomato sauce, water and macaroni. Cover and cook and a constant simmer, stirring often until the macaroni is tender. Stir in 1 c. of cheese, corn and green chilies. Sprinkle remaining cheese over top, cover and let sit until cheese is melted.
Lower Fat Alfredo Sauce
taken from Our Best Bites
2 c. milk
1/3 c. (3oz) cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves minced
1 c. grated parmesan
Blend milk, cream cheese, flour and salt in blender*. Melt butter and add garlic. Saute for 30 sec. Add milk and cook and stir until thickened. Add cheese and stir. Thickens upon standing.
**sometimes I won't blend the milk, cream cheese and flour in a blender. I'll just add the flour to the melted butter and garlic then add the milk and make a roux and add the cream cheese and parmesan after it's thickened up a bit.
2 c. milk
1/3 c. (3oz) cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves minced
1 c. grated parmesan
Blend milk, cream cheese, flour and salt in blender*. Melt butter and add garlic. Saute for 30 sec. Add milk and cook and stir until thickened. Add cheese and stir. Thickens upon standing.
**sometimes I won't blend the milk, cream cheese and flour in a blender. I'll just add the flour to the melted butter and garlic then add the milk and make a roux and add the cream cheese and parmesan after it's thickened up a bit.
Beef Stroganoff
slightly changed from melskitchencafe
1 lb ground beef
1 onion chopped
2 cloves garlic chopped
salt and pepper to taste
4 oz cream cheese cubed
2 c. beef broth
1/2 c. milk
3 T flour
1/2 c. sour cream
noodles or rice
Cook meat, onion, garlic, salt and pepper on med-high heat until onions are soft and meat is cooked. Add cubed cream cheese and let melt for a min or 2 and stir into the meat mixture. Whisk flour into liquid and add to meat. Stir until slightly thickened and stir in the sour cream. Serve over noodles or rice.
*I've doubled everything but the meat with success if you want to use less meat.
1 lb ground beef
1 onion chopped
2 cloves garlic chopped
salt and pepper to taste
4 oz cream cheese cubed
2 c. beef broth
1/2 c. milk
3 T flour
1/2 c. sour cream
noodles or rice
Cook meat, onion, garlic, salt and pepper on med-high heat until onions are soft and meat is cooked. Add cubed cream cheese and let melt for a min or 2 and stir into the meat mixture. Whisk flour into liquid and add to meat. Stir until slightly thickened and stir in the sour cream. Serve over noodles or rice.
*I've doubled everything but the meat with success if you want to use less meat.
Basic Skillet Pasta
adapted from multiple recipes
1 T olive oil
3-4 cloves garlic minced
1 onion diced
12-16 oz protein (diced chicken, sliced smoked sausage, etc..)
3-4 c. chicken broth
2 cans diced tomatoes
1 c. milk
16 oz pasta
salt and pepper
shredded cheese (optional)
Heat oil in skillet. Add onion and meat and cook until meat is lightly browned (3-4 min) and add garlic in the last minute. Stir in broth, tomatoes, pasta and milk. Bring to a boil. Cover and reduce heat to a simmer and cook until pasta is cooked through. Turn off heat and top with cheese. Cover until melted.
Could easily add different vegetables, spices and protein to make different dishes.
1 T olive oil
3-4 cloves garlic minced
1 onion diced
12-16 oz protein (diced chicken, sliced smoked sausage, etc..)
3-4 c. chicken broth
2 cans diced tomatoes
1 c. milk
16 oz pasta
salt and pepper
shredded cheese (optional)
Heat oil in skillet. Add onion and meat and cook until meat is lightly browned (3-4 min) and add garlic in the last minute. Stir in broth, tomatoes, pasta and milk. Bring to a boil. Cover and reduce heat to a simmer and cook until pasta is cooked through. Turn off heat and top with cheese. Cover until melted.
Could easily add different vegetables, spices and protein to make different dishes.
Spaghetti Pie
taken from (and very slightly adapted) melskitchencafe
12 ounces thin spaghetti or vermicelli noodles
1 pound lean ground beef or ground turkey
1 small-medium white or yellow onion, diced
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
1 teaspoon salt
1/2 teaspoon black pepper
28-ounce can crushed tomatoes (or 2 regular cans diced tomatoes pulsed in blender)
16-ounces tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 ounces light cream cheese, softened
1/2 cup lowfat cottage cheese (or ricotta or sour cream)
3/4 cup Parmesan cheese, divided
3/4 cup mozzarella cheese, divided
1. Lightly coat a deep 9 or 10-inch pie plate with cooking spray and set aside. Preheat the oven to
400 degrees F.
2. In a large pot of boiling, salted water, cook the noodles until al dente according to package
directions. While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the
ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and
pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked
through, 5-7 minutes. Remove the skillet from the heat and drain the excess grease, if any. Return
the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano.
Simmer the sauce over medium or medium-low heat for 10 minutes.
3. When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream
cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is
mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the
mozzarella cheese. Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep
the remainder of the red sauce warm on the stove.
4. Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly
into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the
remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese across the top.
5. Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top.
Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.
12 ounces thin spaghetti or vermicelli noodles
1 pound lean ground beef or ground turkey
1 small-medium white or yellow onion, diced
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
1 teaspoon salt
1/2 teaspoon black pepper
28-ounce can crushed tomatoes (or 2 regular cans diced tomatoes pulsed in blender)
16-ounces tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 ounces light cream cheese, softened
1/2 cup lowfat cottage cheese (or ricotta or sour cream)
3/4 cup Parmesan cheese, divided
3/4 cup mozzarella cheese, divided
1. Lightly coat a deep 9 or 10-inch pie plate with cooking spray and set aside. Preheat the oven to
400 degrees F.
2. In a large pot of boiling, salted water, cook the noodles until al dente according to package
directions. While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the
ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and
pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked
through, 5-7 minutes. Remove the skillet from the heat and drain the excess grease, if any. Return
the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano.
Simmer the sauce over medium or medium-low heat for 10 minutes.
3. When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream
cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is
mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the
mozzarella cheese. Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep
the remainder of the red sauce warm on the stove.
4. Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly
into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the
remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese across the top.
5. Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top.
Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.
Mac and Cheese Muffins
from The Sneaky Chef
great for kids lunches - like a mac and cheese quiche
4 eggs
1 c. orange puree (sweet potatoes, carrots)
2 c. cheese (I use less)
2 c. cooked macaroni noodles (I used almost 3)
salt and pepper to taste
Wisk together eggs and puree. Add cheese and stir. Stir in noodles. Place in greased muffin tin or silicon muffin cups and bake at 350 for 20 min.
Roasted Tomato Basil Pesto
taken from oh she glows
Holy crap this is good!
9 large roma tomatoes slice in half lengthwise
1/2 c. almonds toasted (or pecans or walnuts)
2 garlic cloves
1 c. tightly packed basil
1/4 c. olive oil (or less - I forgot it one time and it was fine)
salt and pepper to taste
Preheat oven to 400. Put tomatoes on sheet pan cut side up and spray or drizzle with oil and season with salt and pepper. Roast tomatoes for 1 hour and 10 min. Reduce oven temp to 325 and toast almonds for 8-10 min. Add nuts to food processor and process until finely chopped. Set aside. Add basil and garlic and process until finely chopped. Add in oil and 1 1/2 c. roasted tomatoes (you'll have some left over). Process until smooth. Pulse in nuts. Season with salt and pepper.
Chop the remaining tomatoes and stir into pasta with the pesto.
Holy crap this is good!
9 large roma tomatoes slice in half lengthwise
1/2 c. almonds toasted (or pecans or walnuts)
2 garlic cloves
1 c. tightly packed basil
1/4 c. olive oil (or less - I forgot it one time and it was fine)
salt and pepper to taste
Preheat oven to 400. Put tomatoes on sheet pan cut side up and spray or drizzle with oil and season with salt and pepper. Roast tomatoes for 1 hour and 10 min. Reduce oven temp to 325 and toast almonds for 8-10 min. Add nuts to food processor and process until finely chopped. Set aside. Add basil and garlic and process until finely chopped. Add in oil and 1 1/2 c. roasted tomatoes (you'll have some left over). Process until smooth. Pulse in nuts. Season with salt and pepper.
Chop the remaining tomatoes and stir into pasta with the pesto.
Peanut-Lime Noodles
1/2 c. natural peanut butter
1/4 c. low sodium soy sauce
1/4 c. water
2 T rice vinegar (I used 1 T apple cider vinegar)
2 T lime juice (I used lemon)
1 tsp ginger
2 T brown sugar
1/4 tsp red pepper flakes
2 cloves garlic chopped
Combine in blender and blend until smooth. Serve over vegetables and noodles.
(reserve some of the pasta water to thin out the sauce. It thickens a lot as it cools. I ended up thinning it quite a bit so reserve a good cup of pasta water)
1/4 c. low sodium soy sauce
1/4 c. water
2 T rice vinegar (I used 1 T apple cider vinegar)
2 T lime juice (I used lemon)
1 tsp ginger
2 T brown sugar
1/4 tsp red pepper flakes
2 cloves garlic chopped
Combine in blender and blend until smooth. Serve over vegetables and noodles.
(reserve some of the pasta water to thin out the sauce. It thickens a lot as it cools. I ended up thinning it quite a bit so reserve a good cup of pasta water)
Chicken Pot Pie Pasta
from Every Day Food
All of my 5 kids ate this and many had seconds.
- Salt and pepper
- 3/4 pound penne or other short tubular pasta
- 1/3 pound green beans, trimmed and cut into 1-inch pieces
- 3 tablespoons unsalted butter
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, diced medium
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups diced cooked chicken
- In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.
- Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute.
- Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.
- Stir pasta into chicken mixture.
Mediterranean Pasta Salad
from Giada
3
tablespoons extra-virgin olive oil, plus 1/4 cup (or
less)
2 cloves garlic, minced
1
(1-pound) box Israeli couscous (or any small pasta)
3
cups chicken stock
2 lemons,
juiced
1 lemon,
zested
1/2
teaspoon salt
1/2
teaspoon freshly ground black pepper
1 cup
chopped fresh basil leaves
1/2 cup
chopped fresh mint leaves
1/4 cup
dried cranberries (I used a mixture of
raisins, craisins and cherries about 1/2 c. )
1/4 cup
slivered almonds, toasted (used a mixture of chopped nuts, toasted)
(I added
a little crumbled feta to my portion and it was a nice salty bite)
Directions
In a
medium saucepan, warm 3 tablespoons of the olive oil
over medium heat. Add the garlic and cook for 1 minute. Add the couscous and
cook until toasted and lightly browned, stirring often, about 5 minutes.
Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce
the heat and simmer, covered, until the couscous is tender, but still firm to
the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.
In a
large bowl, toss the cooked couscous with the remaining olive oil,
remaining lemon juice, zest, salt, and pepper and let
cool.
Once the
couscous is room temperature, add the fresh herbs, dried cranberries, and
almonds. Toss to combine and serve.
Roasted Butternut Squash, Sausage and Orecchiette Pasta in a Brown Butter Sage Sauce
from SimplyScratch
1 pkg {of four} Chicken Sausages {like sun-dried tomato & basil}
3 cups Orecchiette Pasta
1 Butternut Squash, cubed {about 2 cups}
1 tablespoon Dark Brown Sugar
4 ounces Walnuts, toasted (optional)
1 stick of Salted Butter (or less)
8 small Sage Leaves
Kosher Salt
Black Pepper
Slide a small baking sheet into your oven and preheat it to 375 degrees.
In a small dry pan, toast walnuts over medium heat until fragrant. Remove and set aside.
Peel and cube up two cups of butternut squash. In a bowl, toss the squash with olive oil, salt, pepper and dark brown sugar. {With oven mitts} remove pan, add the squash to the hot pan and place back into the oven for 20-25 minutes, stirring once during the cooking time. Remove once the squash is tender.
In a skillet; add a little olive oil and sear the chicken sausages over medium heat on all sides. Remove, slice and add back into the pan to crisp on all sides.
To a pot of {salted} boiling water; add in the three cups of orecchiette pasta. Cook as directed on package to al dente. Drain.
In a large bowl; combine the sausage, pasta and butternut squash.
Heat a 10 inch skillet on medium/ medium-high heat. Place the stick of cold butter into the hot pan, lift and swirl the butter. Add in the sage leaves and keep swirling until the butter has completely melted, should be a deep brown color.
Pour the brown butter sage sauce over pasta, toss and season with salt and pepper to taste. Sprinkle toasted walnuts over top and serve immediately!
Aromatic Noodles with Lime-Peanut Sauce
from Ellie Krieger
12 oz spaghetti
2 c. broccoli florets
2 c. snow peas, trimmed
2 c. sugar snap peas, trimmed
1/2 c. unsalted peanuts
1/2 c. creamy natural peanut butter
1/4 c. low sodium soy sauce
1/4 c. water
2 T rice vinegar
2 T fresh lime juice
1 scallion cut into pieces
1 3/4 inch piece ginger, peeled and finely grated
2 T brown sugar
1/4 tsp red pepper flakes
Cook pasta and drain and rinse under cold running water
While the pasta is cooking, put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 min. Add the snow peas and sugar snap peas and steam for 2 min. more, until all vegetables are crisp tender.
Toast the peanuts in a skillet over med-high heat until fragrant.
Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, and red pepper in a blender until smooth.
Right before serving, toss the pasta with 3/4 c. of the peanut sauce. Divide between 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.
Serves 6, 1 c. pasta, 1 c. vegetables
450 cal, 18g fat, 19g protein, 61g carb
12 oz spaghetti
2 c. broccoli florets
2 c. snow peas, trimmed
2 c. sugar snap peas, trimmed
1/2 c. unsalted peanuts
1/2 c. creamy natural peanut butter
1/4 c. low sodium soy sauce
1/4 c. water
2 T rice vinegar
2 T fresh lime juice
1 scallion cut into pieces
1 3/4 inch piece ginger, peeled and finely grated
2 T brown sugar
1/4 tsp red pepper flakes
Cook pasta and drain and rinse under cold running water
While the pasta is cooking, put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 min. Add the snow peas and sugar snap peas and steam for 2 min. more, until all vegetables are crisp tender.
Toast the peanuts in a skillet over med-high heat until fragrant.
Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, brown sugar, and red pepper in a blender until smooth.
Right before serving, toss the pasta with 3/4 c. of the peanut sauce. Divide between 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve.
Serves 6, 1 c. pasta, 1 c. vegetables
450 cal, 18g fat, 19g protein, 61g carb
Spaghetti aglio e olio (with garlic and olive oil)
from Ina Garten
1 lb dried spaghetti
1/3 c. olive oil
8 large garlic cloves, cut into thin slivers
1/2 tsp crushed red pepper flakes
1/2 c. minced fresh parsley
1 c. freshly grated Parmesan
Cook the pasta setting aside 1 1/2 c. cooking water.
Meanwhile, heat the olive oil over med heat in a pot large enough to hold the pasta. Add the garlic and cook for 2 min, stirring frequently, until it just begins to turn golden on the edges - don't overcook it! Add the red pepper flakes and cook for 30 sec more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 tsp salt and simmer about 5 min, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 min for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
1 lb dried spaghetti
1/3 c. olive oil
8 large garlic cloves, cut into thin slivers
1/2 tsp crushed red pepper flakes
1/2 c. minced fresh parsley
1 c. freshly grated Parmesan
Cook the pasta setting aside 1 1/2 c. cooking water.
Meanwhile, heat the olive oil over med heat in a pot large enough to hold the pasta. Add the garlic and cook for 2 min, stirring frequently, until it just begins to turn golden on the edges - don't overcook it! Add the red pepper flakes and cook for 30 sec more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 tsp salt and simmer about 5 min, until the liquid is reduced by about a third.
Add the drained pasta to the garlic sauce and toss. off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 min for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
Spaghetti Pie
Tastes like a cross between beef stroganoff and regular spaghetti with meat sauce
Yield: 6 servings
1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
Preheat oven to 350°.
Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.
CALORIES 408 (30% from fat); FAT 13.7g (sat 7.3g,mono 4.2g,poly 0.8g); IRON 3.4mg; CHOLESTEROL 67mg; CALCIUM 376mg; CARBOHYDRATE 39.9g; SODIUM 849mg; PROTEIN 28.4g; FIBER 2.9g
Cooking Light, MAY 2000
Yield: 6 servings
1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese
Preheat oven to 350°.
Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.
CALORIES 408 (30% from fat); FAT 13.7g (sat 7.3g,mono 4.2g,poly 0.8g); IRON 3.4mg; CHOLESTEROL 67mg; CALCIUM 376mg; CARBOHYDRATE 39.9g; SODIUM 849mg; PROTEIN 28.4g; FIBER 2.9g
Cooking Light, MAY 2000
Pasta with Tomato Cream Sauce
from Pioneer Woman
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-½ pound pasta
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-½ pound pasta
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)
Gemelli with Yellow Squash, Peas and Basil
from Everyday Food- Coarse salt and ground pepper
- 8 ounces gemelli or other short pasta
- 3 medium yellow squash, quartered lengthwise and thinly sliced
- 1 package (10 ounces) frozen peas
- 4 tablespoons butter, cut into small pieces
- 1 tablespoon fresh lemon juice
- 1/2 cup grated Parmesan
- 1/2 cup torn fresh basil leaves
- In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
- To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, and 1/4 cup pasta water. Season with salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and sprinkle with remaining 1/4 cup Parmesan; serve immediately.
Ziti with Bacon
2 servings
3oz (1 c.) ziti or other tubular pasta
1/3 c. bell pepper
2 small (2 c) zucchini
2 slices bacon
1 1/2 tsp flour
dash black pepper
2/3 c. milk
1/4 c. parmesan cheese
Cook ziti and drain. While ziti is cooking, dice bacon strips, chop bell pepper and slice zucchini. Cook bacon in skillet over medium heat. Discard all but 1 T drippings. Add bell pepper and zucchini to skillet. Stir-fry until vegetables are crisp tender. mix flour, pepper and milk. Stir into mixture in skillet. Cook, stirring constantly until sauce is slightly thickened. Pour over drained pasta. Add parmesan cheese and toss gently.
$2.55
3oz (1 c.) ziti or other tubular pasta
1/3 c. bell pepper
2 small (2 c) zucchini
2 slices bacon
1 1/2 tsp flour
dash black pepper
2/3 c. milk
1/4 c. parmesan cheese
Cook ziti and drain. While ziti is cooking, dice bacon strips, chop bell pepper and slice zucchini. Cook bacon in skillet over medium heat. Discard all but 1 T drippings. Add bell pepper and zucchini to skillet. Stir-fry until vegetables are crisp tender. mix flour, pepper and milk. Stir into mixture in skillet. Cook, stirring constantly until sauce is slightly thickened. Pour over drained pasta. Add parmesan cheese and toss gently.
$2.55
Beef, Cheese and Noodle Bake
8 oz small elbow macaroni
Cooking spray
1 cup chopped onion
1 cup shredded carrot
2 teaspoons minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided
Preheat oven to 350°.
Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.
Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving
Yield: 8 servings (serving size: about 1 cup)CALORIES 283 (24% from fat); FAT 7.7g (sat 4.2g,mono 2.4g,poly 0.7g); IRON 3.1mg; CHOLESTEROL 46mg; CALCIUM 209mg; CARBOHYDRATE 30.1g; SODIUM 622mg; PROTEIN 22.3g; FIBER 2.1g
CookingLight