Camp pasta salad

 From-

Cindy Diaz 

The pasta salad is 

1 lb pasta

1 cup feta crumbles

1 cup shredded carrots

1 cup diced cucumber 

1 cup quartered cherry tomatoes 

Chopped green onion

1 pkg baby spinach

The dressing:

1/2 cup apple cider vinegar 

1/2 cup sugar

1 garlic clove

1 green onion chopped

1 tsp salt

1 tsp dry mustard

1 cup vegetable oil

Put all ingredients except for oil in blender

Blend then slowly add oil while blending

Toss everything together. 

Red white pasta

- food nanny

Alfredo Sauce:

• 1/2 cup 1 stick butter
• 1 3-ounce package cream cheese
• 1 pint heavy cream
• 1 teaspoon garlic powder
• 1/2 cup grated Parmesan cheese
• Salt and ground black pepper

RED-AND-WHITE MOSTACCIOLI:

• 1 pound uncooked mostaccioli
• 1 26-ounce jar meatless spaghetti sauce or 3 cups homemade sauce, divided
• 3 cups shredded mozzarella cheese divided

Directions

1. Melt the butter in a medium sauce pan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example if you're serving it as a dipping sauce without pasta), you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency.
2. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

Mostaccioli:

2. Preheat the oven to 350 degrees
3. Cook the pasta according to package directions; drain.
4. Spread a thin layer of spaghetti sauce in a 9x13- inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, 1 1/2 cups of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.
6. Preheat the oven to 350 degrees
7. Cook the pasta according to package directions; drain.
8. Spread a thin layer of spaghetti sauce in a 9x13- inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, 1 1/2 cups of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
9. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.

caprese pasta salad

 

Ingredients

Vinaigrette Dressing

• ▢ ¼ cup olive oil
• ▢ ¼ cup balsamic vinegar
• ▢ 2 -3 tablespoon fresh lemon juice
• ▢ 1 clove minced garlic
• ▢ 1 teaspoon Italian seasoning
• ▢ ¼ teaspoon kosher salt
• ▢ ¼ teaspoon black pepper

Caprese Pasta Salad

• ▢ ½ pound dried pasta (farfalle or other small pasta works best)
• ▢ 8 ounces mozzarella pearls (or cubed fresh mozzarella)
• ▢ 2 cups grape tomatoes sliced in half
• ▢ ¼ cup fresh basil leaves thinly sliced
• ▢ salt and pepper to taste

Ham Tetrazzini

 from: beyond the 

Ham Tetrazzini

I find myself looking for a dish to make to use up all my leftover Ham. This was really good! I didn't bake  this- just threw the sauce and pasta together and served it with a side of broccoli.

 

Author: Kathy

Ingredients

• 8 oz spaghetti noodles
• 2 cups ham cubed
• 1 cup mushrooms sliced
• 6 Tablespoons butter
• 1/3 cup flour
• 1 1/2 cups milk
• 1 1/2 cups chicken stock
• 1 pinch ground nutmeg
• 1/4 teaspoon thyme
• 1/4 teaspoon pepper
• salt to taste
• 1 Tablespoon sherry wine optional
• 1/2 cup Parmesan grated

Instructions

• Cook Spaghetti noodles according to package directions. Drain and set aside.
• Add 2 tablespoons butter to a saute pan. Add mushrooms. Cook until browned. Remove from pan. Do not wipe or rinse pan.
• With same pan add 4 more tablespoons butter. When melted, add flour. Stir over medium low heat for 2-3 minutes.
• Slowly add milk while whisking flour mixture. Continue whisking until mixture begins to thicken. 
• Add chicken stock and combine.
• Add nutmeg, thyme and pepper. Continue cooking over medium heat until mixture is heated through. 
• Stir in sherry (if using) and add mushrooms and ham. 
• Taste mixture. Add salt if needed.
• Combine mixture with spaghetti noodles and then place into a lightly greased casserole dish.
• Top with Parmesan cheese
• Bake in a preheated 400 degree oven for 25-30 minutes until mixture is bubbly and top is golden. 
• Remove from oven and let rest for 10 minutes before serving.

Notes

• White wine can be used in place of the sherry wine or it can be omitted altogether.
• To make ahead of time follow directions through placing in casserole dish. Allow to cool, then cover and refrigerate. When ready to bake, remove from the fridge at least 15 minutes prior to baking. Remove cover. Bake as directed adding up to 15 minutes of additional baking time.
• May add frozen green peas or cut steamed asparagus to dish prior to baking, if desired.

Nutrition

Calories: 477kcal | Carbohydrates: 39g | Protein: 22g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 902mg | Potassium: 427mg | Fiber: 1g | Sugar: 5g | Vitamin A: 515IU | Vitamin C: 0.3mg | Calcium: 184mg | Iron: 1.5mg

Shells and cheese

From: pioneer woman 

1 lb mini shells pasta 

2 cups whole milk 

1 T. Butter

2 C. Shredded Colby jack cheese

8 oz velveeta cheese

1 t pepper 

1/2 t salt 

1/4 t seasonal salt 

Cook pasta according to box. Heat milk and butter on medium heat. Add cheeses and spices. Heat through until melted and combined. Pour over pasta and serve....

It will be runny but will thinkin up as it cools. 

Pesto Lasagna

from: the Italian Dish

This dish was delicious but everything I've found on The Italian Dish is. I'm convinced that a good bechamel is key to a great lasagna...

makes an 8x8 pan
4-8 servings

note:  for this recipe in an 8x8 pan, you can make a smaller size lasagna using only 10 noodles (5 layers with only 2 sheets per layer).  You can also make a larger lasagna in this pan, using all the space by having 4 noodles per layer.

note on lasagna noodles: I find that regular lasagna noodles work best with this recipe.  That is, lasagna noodles that you cook first. Fresh sheets of pasta, cooked,  also work as well.  If you are using lasagna noodles which you have cooked, you don't have to use quite as much bechamel sauce.  If you are using the "no-boil" lasagna noodles, the noodles must be coated heavily with sauce, so that they cook properly.  They tend to absorb a lot of sauce.   I don't like them as well, but they will work alright if you want to save some time.  Just be sure to wrap the lasagna tightly with foil while cooking.
pasta:

10 - 20 no-cook lasagna noodles or fresh pasta sheets, cooked or regular lasagna noodles, cooked

pesto:

3 ounces of Parmigiano Reggiano cheese, cut into chunks
1-1/2 cups packed fresh basil leaves
1 garlic clove
1/4 cup pine nuts
1/2 cup olive oil

bechamel:
1/4 cup butter
1/4 cup flour
2 cups milk (whole or lowfat)
1 chicken bouillon cube (half, if using Knorr)
1/8 teaspoon grated nutmeg
1/4 teaspoon ground white pepper

1 cup grated Parmesan cheese
3/4 cup grated mozzarella cheese
1 teaspoon dried oregano

Make the pesto:

Place the chunks of Parmigiano cheese into the food processor and process until finely ground.  Add the basil, garlic and pine nuts to food processor.  Process, using pulses, till finely chopped.  With machine running, add the olive oil until pesto is smooth.

Make the bechamel:

In a heavy medium saucepan, melt the butter.  Whisk in the flour and stir for a couple of minutes, until the flour is cooked.  Add the bouillon cube and allow to dissolve.  Whisk. Add about a third of the milk, slowly, and whisk over medium heat.  Add the nutmeg and pepper.  When the sauce is smooth, add another third of the milk and whisk.  When the sauce is smooth again, add the rest of the milk and whisk until smooth. Transfer to a heat proof bowl or Pyrex cup and let cool slightly.

Assemble lasagna:

Preheat oven to 350 degrees F.

In an 8x8 pan, place about 1/3 cup of the bechamel to coat the bottom of the pan. Lay first layer of lasagna noodles.  Add enough bechamel to coat the noodles.  Add some pesto and spread into the bechamel.  Add a handful of the grated Parmesan.  Continue to layer the noodles, bechamel, pesto and Parmesan until the last layer of noodles.  On top of this, just spread the bechamel only, add the rest of the Parmesan and top with the mozzarella.  Sprinkle the oregano on top.  Wrap tightly with foil (preferably Reynolds No-Stick foil).

Bake for one hour (if using regular, cooked noodles) or one hour and 15 minutes (if using no-boil noodles). Remove foil and bake for 10 minutes more, until top is golden.  Remove from oven and allow to sit for 15 minutes before slicing

CREAMY BACON CARBONARA

from: Get off your butt and bake

I love Carbonara and this is a good recipe. I doubled the sauce and omitted the parsley.

2 eggs

1/4 cup Cream

1/3 cup Parmesan

Fresh diced Parsley or dried flakes

1/4 tsp. Salt

1/2 tsp Red Pepper flakes

*(I doubled the Sauce recipe, and it was perfect)

1/2 lb. bacon

1 small onion, chopped (opt)

3 mushrooms sliced (opt)

1/2 lb. Pasta

DIRECTIONS:

Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. I just used a fork. Fry the bacon until crisp, then crumble and set aside. With 1 -2 Tbsp. bacon grease, saute the onion and the mushrooms until the onions are translucent and golden. Drain the pasta and while still warm, add to the onions and mushrooms. Pour cream mixture into the pasta, and stir over low heat for one to two minutes. Don’t do this on high heat, or you will make scrambled eggs. Serve with additional Parmesan, and a loaf of Crusty French bread and a salad. So Good!

cacio e pepe (pasta with cheese and pepper)

This dish is so simple and so delicious. It's great with grilled chicken and roasted vegetables!

From: The Italian Dish

serves 4

8 ounces spaghetti
3 tablespoons olive oil
2 teaspoons cracked fresh pepper
1-1/2 cups freshly grated Pecorino Romano cheese

Bring a heavy pot of salted water to a boil and boil the spaghetti until al dente. (I use Barilla thin spaghetti and after it comes to a boil, I cook it for exactly 4 minutes, less than what the package instructions are).

Meanwhile, heat a large skillet with the olive oil. Add the cracked pepper and gently saute for a couple of minutes.

With tongs, remove the boiled pasta and place right into the skillet (do not drain the pasta water). Swirl to coat with the olive oil and pepper. Add the cheese and continue swirling the pasta to coat with the cheese. Add a tablespoon or two of the hot pasta water and continue to coat the pasta.

Pasta with chicken sausage and broccoli

from: Real Simple

12 ounces rigatoni (about 4 1/2 cups)

1 tablespoon olive oil

1 onion, sliced

6 ounces fully cooked chicken sausage links, sliced

1 head broccoli, cut into florets and stems sliced

1/4 grated Parmesan

Cook the pasta accordingtothe package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the onion, stirring often, for 3 minutes. Add the sausage and cook, stirring until browned, about 2 to 3 minutes. Add the broccoli and 1 1/4 cups water and simmer, covered, until the broccoli is tender, about 5 to 6 minutes.

Toss the pasta with the sausage mixture and any remaining liquid and the Parmesan.

Asparagus Pasta with Toasted Pecans

Linda Carlson

1 (16oz) package Penne pasta
1 bunch fresh asparagus (about 1 lb.)
2 TBS olive oil
1 red bell pepper, seeded and chopped (opt)
1 TBS minced garlic
1 cup low-sodium chicken broth
1 tsp salt
1/2 tsp pepper
3 TBS fresh chopped basil
3/4 C. shredded Parmesan cheese
2 TBS butter
1 cup pecan halves, toasted

Prepare pasta according to package directions. Snap off tough ends of asparagus and cut into 2 inch pieces. Saute asparagus in hot oil in a large skillet over medium heat for 4 minutes. Stir in red pepper and garlic; cook stirring occasionally, 2 minutes. Stir in chicken broth. Bring to boil. reduce heat, and simmer 2 minutes or until asparagus is crisp-tender. Stir in salt and pepper. DO Not drain off and of the broth.
Toss together pasta, asparagus mixture with basil, 1/2 C cheese, butter, and 1/2 C pecans. Sprinkle evenly with remaining 1/4 C. cheese and 1/2 cup pecans.

Chicken pasta salad

24 oz. bow tie pasta
1 1/2-20 oz. cans pineapple tidbits, drained
3 C. celery (optional)
2 bunches green onions, chopped
2 C. red grapes,halved
1 1/2 C cashews halves(optional)
6boneless, skinless chicken breasts, seasoned, cooked and cubed


Cook pasta according to package directions. Drain and cool pasta. Add remaining ingredients to cooled pasta. Top with dressing and toss lightly.

Dressing:

2 C. mayonnaise
1-16 oz. bottle Kraft coleslaw dressing
salt and pepper.

Chicken Fettuccine Alfredo

From Jo Marshal

1/4 C. Butter
1/4 C. Olive Oil
1 lb. chicken
1/2 C. Chopped green onions
2 cloves garlic
1 C. Whipping cream
1 pkg Alfredo sauce mix
12 oz. fresh mushrooms sliced
1/2 tsp salt
1/2 tsp pepper
1/4 C. fresh chopped parsley
2 Tbs. dried basil leaves
1 lb hot cooked fettuccine
1/2 C. freshly grated Parmesan cheese

Heat Butter and olive oil in skillet. Add Chicken, onion and garlic. Saute until chicken is lightly browned. Stir in cream, sauce mix, mushrooms, salt and pepper. Bring to boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta and sauce together. Sprinkle with 1/2 cup Parmesan cheese.

Pumpkin Pasta

From Julie Nicholls

1Tbs extra virgin olive oil, plus 1 tsp

1 lb bulk sweet Italian sausage

4 cloves garlic

1 medium onion, finely chopped

1 bay leaf

4-6 springs sage leaves, cut into chiffonade, about 2Tbs

1 can chicken stock

1cup canned pumpkin

½ cup heavy cream

1/8 tsp ground cinnamon

½ tsp ground nutmeg

Coarse salt and pepper

1 lb penne rigate cooked

Parmigiano for grating.

Heat large, deep nonstick skillet over medium high heat. Add 1 TBS of olive oil to the pan and brown sausage in it. Transfer sausage to paper towel. Drain fat from skillet and return pan to stove. Add the remaining TBS oil and add onion and garlic. Sauté 3-5 min. until the onions are tender.

Add bay leaf, sage and half of the stock to pan. Reduce stock by half, about 2 minutes. Add remaining stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, salt and pepper to taste. Simmer mixture 5 to 10 min. to thicken sauce.

Combine cooked noodles and sauce (take bay leaf out) and toss over low heat for a minute. Add grated parmesan cheese

Cajun Chicken Pasta

INGREDIENTS:
1 (8 ounce) pkg penne pasta, cooked and drained
4 boneless skinless chicken breasts, cut into strips
4 t cajun seasoning
4 T butter
16 slices red bell pepper
16 slices green bell pepper
1/2 purple onion
6 large mushrooms, sliced
2 c heavy cream
1/2 t dried basil
1/2 t lemon pepper seasoning
1/2 t salt
1/4 t pepper
1/4 t garlic powder
Grated parmesan cheese, optional

DIRECTIONS:
1. Place chicken and cajun seasoning in a resealable plastic bag; shake to coat. In a large skillet over medium heat, saute chicken in butter until almost tender (about 5 to 7 minutes).
2. Add the red bell pepper, green bell pepper, and mushrooms. Saute and stir for 2 to 3 minutes. Reduce heat.
3. Add cream and remaining seasonings; heat through. Add pasta and toss; heat through. Sprinkle parmesan cheese if desired.