Always follow the package directions, especially as far as timing goes. They know what they are taking about.
Add one teaspoon of salt per pound of pasta to your cooking water. This definitely improves the taste of your noodles.
Add a tablespoon of butter to your pasta as it cools so the butter will melt and keep your pasta from sticking while it waits for your sauce. . . this also adds great buttery taste!
One pound of pasta will feed about 5 people for a main course and 7-8 for a side. The more things you add to your pasta, the more people it will feed!
Slow Cooker Spaghetti
Brown some ground beef seasoned with italian seasoning, and garlic or make your meat into meatballs. This sauce is fantastic!
1 pound ground beef
1 small onion, chopped
1 28 oz. can petite diced tomatoes
2 12 oz. cans tomato paste
1 beef bullion cube
1/4 cup water
1/4 cup brown sugar
6-8 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 pound cooked spaghetti
If you are making a meat sauce, brown and season the hamburger, then place into a crock pot. If you're making meatballs, find the recipe for that and make meatballs; you can add these into the crock pot as soon as they are done. Meanwhile, combine all the other ingredients in a crock pot and stir well. Cook on low 6-8 hours or high 4-6. Serve over hot spaghetti. Parmesan cheese never hurts!
Tammy's Homemade Spaghetti Sauce
Oh so fresh! Great over pasta for a nice summertime treat or in stuffed peppers!
1 sweet onion, chopped
3 garlic cloves, minced
3/4 cup olive oil
2 pounds chopped roma tomatoes (about 25)
1 tablespoon salt
1 teaspoon pepper
1 teaspoon italian seasoning
Brown onion and garlic in oil in a large sauce pot; add tomatoes and bring to a boil. Reduce heat and simmer one hour. Add spices then simmer another 30 minutes. Serve over pasta.
Firehouse Cordon Bleu Pasta
1 pound penne pasta
1 pound boneless chicken breast, cooked and shredded
1 cup ham, finely cubed
1 1/2 cups milk
1 8 oz. block cream cheese
1/4 onion finely chopped
2 cups swiss cheese, grated
1/4 teaspoon salt, pepper, cayenne
1 cup panko bread crumbs
1/2 cup butter melted
Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente. Drain and return to the pot. Add in the chicken and ham and toss to combine. Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste. Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes). Serve!
Olive Garden Fettuccini Alfredo
1-2 pounds chicken breast, cut into bite-sized pieces
1 pound fettuccine, cooked
1/2 cup butter
2 tablespoons flour
2 cups heavy cream
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
grated parmesan cheese
Cook chicken pieces in butter in large skillet until golden brown; season with garlic salt and pepper. Cook pasta according to package directions; drain and set aside. Melt butter in medium saucepan over medium heat. Whisk in flour until combined and bubbly; whisk in cream, garlic, salt and pepper; reduce heat and continue to stir until slightly thickened. Stir in cooked chicken. Serve over cooked pasta topped with plenty of parmesan cheese.
Grandma Blakesley's Macaroni and Cheese
Oh my goodness! So old fashioned good!
1 1/2 cups elbow or small shell macaroni
1/2 cup butter
1/2 cup flour
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
3 cups shredded cheddar cheese
Cook pasta according to package directions. Melt butter in saucepan; stir in flour until bubbly. Whisk in milk and continue to stir until it starts to get smooth and slightly thick. Remove from heat; set aside. Place pasta in a prepared 9x13 pan. Sprinkle cheddar cheese covering the entire surface of the pasta. Pour sauce over the top then use a knife to make holes for the sauce to flow through. Bake at 350 for 30 minutes.
In large pot of boiling salted water, cook pasta according to package instructions; drain well and spread onto the bottom of a well sprayed 9x13 pan. Melt butter in medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and heavy cream, and cook, whisking constantly, until incorporated, 1-2 minutes. Remove from heat. Salt and pepper pasta, then sprinkle mozzarella over the noodles. Pour sauce over cheese and bake at 350 for about 20 minutes. Stir in pan before serving. Top each serving with plenty of tomatoes and basil, if desired.
Hay and Straw
1 pound linguini, cooked
1 pound finely cubed ham
1 sweet onion, finely chopped
1 clove garlic, minced
1 tablespoon butter
1 tablespoon flour
1 bag frozen peas, thawed
2 cups heavy cream
salt and black pepper to taste
grated parmesan cheese
Cook pasta according to package directions; set aside. Meanwhile, in large skillet, saute ham, onions and garlic in butter until tender. Add flour and stir until incorporated; add cream and stir until sauce starts to thicken. Add peas and warm through. Salt and pepper to taste. Serve over cooked pasta with plenty of parmesan cheese on top of each individual serving.
Rigatoni with Cajun Chicken
1 pound rigatoni or other tube pasta
2-3 tablespoons oil
1 pound chicken breast, cut into bite-sized pieces
1 sweet onion, thinly sliced
4 garlic cloves minced
1 teaspoon cumin
1 teaspoon thyme
2 teaspoons cajun seasoning
2 tablespoons worcestershire sauce
1 jar spaghetti sauce
grated parmesan cheese
Cook pasta according to package directions; place in a large bowl then set aside. Cook chicken in oil along with onions and garlic. When chicken is no longer pink and onions are tender, add remaining ingredients (except cheese which will serve as a topping). Stir to combine and simmer 15 minutes. Pour chicken and sauce over the pasta and stir again; serve each individual serving topped with parmesan cheese.
Baked Ziti
1 pound ziti or other tube pasta
1 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 32 oz. jar spaghetti sauce
2 large eggs
1 15 oz. tub ricotta cheese
3 cups shredded mozarella cheese
1 cup parmesan cheese
Cook pasta according to package directions; set aside. Meanwhile, in large skillet, brown beef along with onion, garlic and seasoning. Taste for salt when beef is done. Stir in the jar of spaghetti sauce then set aside. Now, in a large bowl stir together the eggs and all the cheeses, saving one cup of the mozarella to top the ziti before baking. Gently fold the pasta into the cheese. Place 1/3 of the meat mixture into the bottom of a prepared 9x13 pan. Then layer half the pasta, the second third of the meat, the rest of the pasta and finally the rest of the meat mixture. Top with the cheese you saved. Bake for 20-30 minutes until cheese is bubbly and melted.
Easy Cheesy Lasagne
You don't have to cook the noodles ... that's so nice!
1 pound ground beef
4 tablespoons minced garlic
1 small onion, chopped
1 32 oz. jar spaghetti sauce
1/2 cup water
1 box lasagne noodles
2 cups cottage cheese
1 cup parmesan cheese
3 cups shredded mozarella cheese
Preheat oven to 375. In skillet, brown beef with onion and garlic; season with salt, pepper and even some italian seasoning. Stir in spaghetti sauce and water. Prepare a 9x13 pan; layer 1/3 of sauce, 1/2 the noodles, 1/2 the cottage cheese, 1/2 the parmesan cheese and 1/2 the mozarella. Repeat ending with sauce. Cover tightly with foil and bake one hour. Remove from oven, remove foil and let stand 10 minutes before cutting and serving.
Three Cheese Lasagne with White Sauce
1 pound italian sausage
1 cube butter
1/2 cup flour
1/2 teaspoon salt
1 teaspoon pepper
3 cups milk
1/2 cup water
3 garlic cloves minced
1 box lasagne noodles
1 cup shredded mozarella cheese
1 cup shredded parmesan cheese
Brown sausage until no longer pink and it is fine and crumbly. Meanwhile, in a medium-sized saucepan melt butter, then add flour, salt and pepper and stir until thick and bubbly. Add milk and water and whisk together until smooth and thick; remove from heat. Now in a prepared 9x13 pan layer 1/4 of cream sauce, a single layer of noodles, half the sausage and a third of both cheeses. Continue to layer, ending with cheeses. Sprinkle with italian seasoning, cover with foil and cook at 350 for 1 hour. Let stand 15 minutes before cutting and serving.
Creamy Chicken Cajun Pasta
1 pound linguini, cooked
1 cube butter
2 tablespoons flour
1 tablespoon cajun seasoning
1 clove garlic, minced
1/2 teaspoon pepper
1 pound chicken breast, cut into bite-sized pieces
1 bunch green onions, sliced
2 cups half and half
1 bag frozen peas, thawed
grated parmesan cheese
Cook pasta according to package directions; set aside. In large frying pan, melt butter along with flour, cajun seasoning, garlic and pepper. Add chicken and cook until chicken is no longer pink. Add green onions and saute 1-2 more minutes. Gradually add cream; Reduce heat and simmer until sauce starts to thicken. Stir in peas and warm through; Serve each individual serving topped with parmesan cheese.
Chicken with Mushrooms Cream and Linguini
1-2 pounds chicken breast
1 tablespoon oil
1 cube butter, divided
1 cup water, divided
1 cup apple juice
4 cubes chicken bullion
1/2 teaspoon pepper
2 cup sour cream
1 pound fresh mushrooms, sliced
In large skillet, over medium heat, heat oil and 4 tablespoons butter; cut chicken into bite-sized pieces and cook until golden brown. Remove chicken from pan. Into the hot pan, 1/4 cup water, apple juice and bullion. Deglaze pan and allow bullion to dissolve. Once it has, stir in sour cream and pepper; heat through over low heat. Meanwhile, in a medium-sized saucepan, melt remaining 4 tablespoons butter, along with remaining 1/4 cup water. Add mushrooms and saute until half of the liquid is evaporated. Stir mushrooms into cream sauce along with chicken. Serve on top of warm rice.
6-8 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 pound cooked spaghetti
If you are making a meat sauce, brown and season the hamburger, then place into a crock pot. If you're making meatballs, find the recipe for that and make meatballs; you can add these into the crock pot as soon as they are done. Meanwhile, combine all the other ingredients in a crock pot and stir well. Cook on low 6-8 hours or high 4-6. Serve over hot spaghetti. Parmesan cheese never hurts!
Tammy's Homemade Spaghetti Sauce
Oh so fresh! Great over pasta for a nice summertime treat or in stuffed peppers!
1 sweet onion, chopped
3 garlic cloves, minced
3/4 cup olive oil
2 pounds chopped roma tomatoes (about 25)
1 tablespoon salt
1 teaspoon pepper
1 teaspoon italian seasoning
Brown onion and garlic in oil in a large sauce pot; add tomatoes and bring to a boil. Reduce heat and simmer one hour. Add spices then simmer another 30 minutes. Serve over pasta.
Firehouse Cordon Bleu Pasta
1 pound penne pasta
1 pound boneless chicken breast, cooked and shredded
1 cup ham, finely cubed
1 1/2 cups milk
1 8 oz. block cream cheese
1/4 onion finely chopped
2 cups swiss cheese, grated
1/4 teaspoon salt, pepper, cayenne
1 cup panko bread crumbs
1/2 cup butter melted
Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente. Drain and return to the pot. Add in the chicken and ham and toss to combine. Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste. Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes). Serve!
Olive Garden Fettuccini Alfredo
1-2 pounds chicken breast, cut into bite-sized pieces
1 pound fettuccine, cooked
1/2 cup butter
2 tablespoons flour
2 cups heavy cream
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
grated parmesan cheese
Cook chicken pieces in butter in large skillet until golden brown; season with garlic salt and pepper. Cook pasta according to package directions; drain and set aside. Melt butter in medium saucepan over medium heat. Whisk in flour until combined and bubbly; whisk in cream, garlic, salt and pepper; reduce heat and continue to stir until slightly thickened. Stir in cooked chicken. Serve over cooked pasta topped with plenty of parmesan cheese.
Grandma Blakesley's Macaroni and Cheese
Oh my goodness! So old fashioned good!
1 1/2 cups elbow or small shell macaroni
1/2 cup butter
1/2 cup flour
2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
3 cups shredded cheddar cheese
Cook pasta according to package directions. Melt butter in saucepan; stir in flour until bubbly. Whisk in milk and continue to stir until it starts to get smooth and slightly thick. Remove from heat; set aside. Place pasta in a prepared 9x13 pan. Sprinkle cheddar cheese covering the entire surface of the pasta. Pour sauce over the top then use a knife to make holes for the sauce to flow through. Bake at 350 for 30 minutes.
Caprese Macaroni and Cheese
2 cups elbow
macaroni
4 tablespoons
unsalted butter
4 tablespoons
all-purpose flour
2 1/2 cups milk
1 cup heavy
cream
2 garlic cloves, minced
2 cups shredded
mozzarella
salt and black
pepper, to taste
2 cups Roma
tomatoes, diced
1/4 cup fresh
basil leaves, optional
In large pot of boiling salted water, cook pasta according to package instructions; drain well and spread onto the bottom of a well sprayed 9x13 pan. Melt butter in medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and heavy cream, and cook, whisking constantly, until incorporated, 1-2 minutes. Remove from heat. Salt and pepper pasta, then sprinkle mozzarella over the noodles. Pour sauce over cheese and bake at 350 for about 20 minutes. Stir in pan before serving. Top each serving with plenty of tomatoes and basil, if desired.
Hay and Straw
1 pound linguini, cooked
1 pound finely cubed ham
1 sweet onion, finely chopped
1 clove garlic, minced
1 tablespoon butter
1 tablespoon flour
1 bag frozen peas, thawed
2 cups heavy cream
salt and black pepper to taste
grated parmesan cheese
Cook pasta according to package directions; set aside. Meanwhile, in large skillet, saute ham, onions and garlic in butter until tender. Add flour and stir until incorporated; add cream and stir until sauce starts to thicken. Add peas and warm through. Salt and pepper to taste. Serve over cooked pasta with plenty of parmesan cheese on top of each individual serving.
Rigatoni with Cajun Chicken
1 pound rigatoni or other tube pasta
2-3 tablespoons oil
1 pound chicken breast, cut into bite-sized pieces
1 sweet onion, thinly sliced
4 garlic cloves minced
1 teaspoon cumin
1 teaspoon thyme
2 teaspoons cajun seasoning
2 tablespoons worcestershire sauce
1 jar spaghetti sauce
grated parmesan cheese
Cook pasta according to package directions; place in a large bowl then set aside. Cook chicken in oil along with onions and garlic. When chicken is no longer pink and onions are tender, add remaining ingredients (except cheese which will serve as a topping). Stir to combine and simmer 15 minutes. Pour chicken and sauce over the pasta and stir again; serve each individual serving topped with parmesan cheese.
Baked Ziti
1 pound ziti or other tube pasta
1 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 32 oz. jar spaghetti sauce
2 large eggs
1 15 oz. tub ricotta cheese
3 cups shredded mozarella cheese
1 cup parmesan cheese
Cook pasta according to package directions; set aside. Meanwhile, in large skillet, brown beef along with onion, garlic and seasoning. Taste for salt when beef is done. Stir in the jar of spaghetti sauce then set aside. Now, in a large bowl stir together the eggs and all the cheeses, saving one cup of the mozarella to top the ziti before baking. Gently fold the pasta into the cheese. Place 1/3 of the meat mixture into the bottom of a prepared 9x13 pan. Then layer half the pasta, the second third of the meat, the rest of the pasta and finally the rest of the meat mixture. Top with the cheese you saved. Bake for 20-30 minutes until cheese is bubbly and melted.
Easy Cheesy Lasagne
You don't have to cook the noodles ... that's so nice!
1 pound ground beef
4 tablespoons minced garlic
1 small onion, chopped
1 32 oz. jar spaghetti sauce
1/2 cup water
1 box lasagne noodles
2 cups cottage cheese
1 cup parmesan cheese
3 cups shredded mozarella cheese
Preheat oven to 375. In skillet, brown beef with onion and garlic; season with salt, pepper and even some italian seasoning. Stir in spaghetti sauce and water. Prepare a 9x13 pan; layer 1/3 of sauce, 1/2 the noodles, 1/2 the cottage cheese, 1/2 the parmesan cheese and 1/2 the mozarella. Repeat ending with sauce. Cover tightly with foil and bake one hour. Remove from oven, remove foil and let stand 10 minutes before cutting and serving.
Three Cheese Lasagne with White Sauce
1 pound italian sausage
1 cube butter
1/2 cup flour
1/2 teaspoon salt
1 teaspoon pepper
3 cups milk
1/2 cup water
3 garlic cloves minced
1 box lasagne noodles
1 cup shredded mozarella cheese
1 cup shredded parmesan cheese
Brown sausage until no longer pink and it is fine and crumbly. Meanwhile, in a medium-sized saucepan melt butter, then add flour, salt and pepper and stir until thick and bubbly. Add milk and water and whisk together until smooth and thick; remove from heat. Now in a prepared 9x13 pan layer 1/4 of cream sauce, a single layer of noodles, half the sausage and a third of both cheeses. Continue to layer, ending with cheeses. Sprinkle with italian seasoning, cover with foil and cook at 350 for 1 hour. Let stand 15 minutes before cutting and serving.
Creamy Chicken Cajun Pasta
1 pound linguini, cooked
1 cube butter
2 tablespoons flour
1 tablespoon cajun seasoning
1 clove garlic, minced
1/2 teaspoon pepper
1 pound chicken breast, cut into bite-sized pieces
1 bunch green onions, sliced
2 cups half and half
1 bag frozen peas, thawed
grated parmesan cheese
Cook pasta according to package directions; set aside. In large frying pan, melt butter along with flour, cajun seasoning, garlic and pepper. Add chicken and cook until chicken is no longer pink. Add green onions and saute 1-2 more minutes. Gradually add cream; Reduce heat and simmer until sauce starts to thicken. Stir in peas and warm through; Serve each individual serving topped with parmesan cheese.
Chicken with Mushrooms Cream and Linguini
1-2 pounds chicken breast
1 tablespoon oil
1 cube butter, divided
1 cup water, divided
1 cup apple juice
4 cubes chicken bullion
1/2 teaspoon pepper
2 cup sour cream
1 pound fresh mushrooms, sliced
In large skillet, over medium heat, heat oil and 4 tablespoons butter; cut chicken into bite-sized pieces and cook until golden brown. Remove chicken from pan. Into the hot pan, 1/4 cup water, apple juice and bullion. Deglaze pan and allow bullion to dissolve. Once it has, stir in sour cream and pepper; heat through over low heat. Meanwhile, in a medium-sized saucepan, melt remaining 4 tablespoons butter, along with remaining 1/4 cup water. Add mushrooms and saute until half of the liquid is evaporated. Stir mushrooms into cream sauce along with chicken. Serve on top of warm rice.
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