by Psyche on Thursday 4 October, 2007
Yield: 4 servings
Ingredients
8 ounces rotini pasta, uncooked
1/2 cup Italian reduced fat dressing
1 pound medium shrimp, cleaned
1 large red pepper, chopped
1 cup packaged matchstick carrots
1 cup fresh sugar snap peas
2 cloves garlic, minced
2 tablespoons Grated Parmesan Cheese
1 teaspoon grated lemon peel
Cooking Directions
1. Cook pasta as directed on package.
2. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add shrimp, vegetables and garlic; cook and stir 3 to 4 min. or until shrimp are pink and vegetables are crisp-tender.
3. Drain pasta; toss with shrimp mixture. Sprinkle with cheese and lemon peel.
by Psyche on Wednesday 3 October, 2007
Ingredients:
1 (8 ounce) package spaghetti, broken into 2-inch pieces
1 egg
1/4 cup milk
2 cups shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon garlic salt
1 (16 ounce) jar spaghetti sauce
pepperoni & other toppings
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and cool.
3. Beat egg in large bowl, add milk, 1/2 cup of the mozzarella cheese, salt and garlic salt. Stir in cooked spaghetti, mix well.
4. Spread mixture evenly in greased 9×13 inch baking dish. Bake at 425 degrees for 15 minutes. Remove from oven and reduce temperature to 400 degrees. Spread sauce over spaghetti. Sprinkle with the remaining 1 1/2 cups mozzarella cheese. Top with pepperoni, return to oven and bake for 30 minutes. Let stand 5 minutes before cutting.
by Psyche on Saturday 8 September, 2007
Serves 6
Prep Time: 30 – 45 minutes
Ingredients
1 pound multi-colored rotini or penne pasta
3 cups broccoli florets
1 1/2 cup frozen peas, thawed
1 red pepper, chopped
1 yellow pepper, chopped
1 (15-ounce) can black olives, sliced
1 bunch green onions, thinly sliced
1 carrot, grated
1 pound cherry tomatoes, sliced in half
Dressing
1/2 cup olive oil
1/2 cup mayonnaise
2 tablespoons Bragg Liquid Aminos, tamari, or soy sauce
Juice of 1/2 a lemon
2 teaspoons apple cider vinegar
2 teaspoons dill
Cook pasta to desired doneness, then rinse with cold water.
Combine the pasta and vegetables in a large bowl.
Mix the dressing ingredients in a small bowl using a wire whisk.
Pour dressing over the salad; toss well.
Cook’s Notes: This salad can easily be made a day ahead. If made ahead, add extra dressing since the pasta soaks up much of the liquid.
Cauliflower is a nice addition to this salad.
by Psyche on Saturday 8 September, 2007
6-8 servings
Ziti Sauce
4 cups tomato sauce
2 cups alfredo sauce
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
3 tablespoons Fontina cheese, shredded
1 teaspoon garlic pepper seasoning
1/2 teaspoon garlic powder
Ziti Topping
3 cups mozzarella cheese, shredded
1/2 cup Italian breadcrumbs
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 tablespoon fresh garlic, chopped
3 tablespoons vegetable oil
3 tablespoons fresh flat-leaf Italian parsley, chopped
Remaining Ingredients
1 lb dry ziti pasta
1 cup mozzarella cheese, shredded
Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.
In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping.
Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.
When ready to prepare the dish:
Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.
Prepare the pasta according to package directions.
Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.
When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.
Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.
Top the mozzarella with the prepared Ziti Topping, spreading evenly.
Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.
Remove and serve immediately.
by Psyche on Saturday 8 September, 2007
1 lb lean ground beef
15 oz can tomato sauce
1 packet onion soup mix
1 1/2 cups water
1 cup uncooked pasta
In a large skillet, brown hamburger over medium heat. Drain.
Add the remaining ingredients. Stir until well mixed, cover, reduce heat to simmer.
Simmer for 15 minutes or until noodles are tender.
Cheesy macaroni: use macaroni noodles and add 1/2 cup grated cheddar during the last 5 minutes of cooking time.
Stroganoff: use egg noodles and exchange tomato sauce for 1 cup sour cream.
by Psyche on Saturday 8 September, 2007
1 lb lean ground beef
1 cup chopped onion
1 clove garlic, minced
1 medium zucchini, sliced
1 cup chopped fresh mushrooms
1 cup water
2 cups spaghetti sauce
1/2 teaspoon dried basil
1/2 teaspoon sugar
oregano, just a pinch
6 ounces uncooked egg noodles
1/2 cut grated mozzarella cheese or cheddar cheese
Saute vegetables 6-7 minutes
Fry ground beef, onion and garlic in large non-stick frying pan, stirring occasionally, until beef is no longer pink.
Drain.
Add vegetables water, spaghetti sauce, basil, sugar and oregano.
Heat until boiling.
Add pasta.
Reduce heat. Cover.
Simmer for 30 minutes or until pasta is tender but firm and liquid is mostly absorbed, stirring occasionally.
Add cheese.
Stir until melted.
by Psyche on Saturday 8 September, 2007
Prep/Cook Time: 25 minutes
Serves:4
Ingredients:
1 pkg. (16 oz.) penne pasta
2 jars (1 lb. 10 oz. each) Prego® Chunky Garden Tomato, Onion & Garlic Pasta Sauce
1/4 cup vodka
1/3 cup chopped fresh basil leaves
1/4 tsp. crushed red pepper
1/2 cup heavy cream
Grated Parmesan cheese
Directions:
COOK pasta according to package directions. Drain and return to saucepot.
HEAT pasta sauce, vodka, basil and pepper in medium saucepan over medium heat until mixture comes to a boil. Remove from heat and stir in cream.
POUR sauce over pasta and toss to coat. Sprinkle with cheese.
by Psyche on Saturday 8 September, 2007
Ziti sauce
1 jar alfredo sauce
1 cup ricotta cheese
1 teaspoon garlic pepper
1 tbsp garlic, minced
1/4 cup mozzarella cheese (or any white cheeses)
Remaining ingredients
1 pound ziti noodles
1 cup white cheese, shredded
Parmesan cheese
Preheat oven to 375 degrees F.
Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.
Prepare the pasta according to package directions.
Combine sauce, ricotta cheese and garlic.
Mix with ziti.
Pour into pan.
Top with shredded cheese.
Bake on center rack for 30-40 minutes.
Serve with parmesan cheese.
