Browsing Category

Pasta

Main Dish/ Pasta

Campbell’s Chicken and Broccoli Alfredo

Campbell's Chicken and Broccoli Alfredo

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By Prep Time: 35 minutes

Ingredients

  • 8 oz linguine
  • 2 c fresh or frozen broccoli
  • 2 T butter
  • 1 lb chicken cubed
  • 10 3/4 oz cream of mushroom soup
  • 1/2 c milk
  • 1/2 c grated parmesan cheese
  • 1/4 tsp pepper

Instructions

1

Cook linguine, adding broccoli for the last 4 minutes. Drain.

2

Heat butter in skillet. Cook chicken until browned. Add soup, milk, cheese, pepper, and linguine with broccoli. Heat through.

Notes

Source: https://www.campbells.com/recipes/chicken-broccoli-alfredo/

Main Dish/ Pasta

Stuffed Shells

Stuffed Shells

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Prep Time: 35 minutes Cooking Time: 45 minutes

Ingredients

  • 6 oz jumbo pasta shells
  • 1 eggs beaten
  • 16 oz ricotta cheese
  • 1/2 lb mozzarella cheese
  • 4 oz parmesan cheese grated
  • 1/2 T dried parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 lb pasta sauce
  • 4 oz mushrooms sliced

Instructions

1

Preheat oven to 350 degrees. Cook pasta in boiling water for 8 to 10 minutes.

2

Mix eggs, ricotta, half the mozzarella, half the parmesan, parsley, salt, and pepper until combined. Stuff cooked shells with ricotta mixture and place in a 9 by 13 inch baking dish.

3

Combine pasta sauce, mushrooms, and reserved mozzarella and parmesan. Pour over stuffed shells.

4

Bake 45 to 60 minutes.

Main Dish/ Pasta/ Sides

Tomato Olive Penne

Tomato Olive Penne

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By Serves: 8 Prep Time: 1 hour Cooking Time: 25 minutes

Ingredients

  • 2 onions, chopped
  • 6 T olive oil
  • 3 cloves garlic; minced
  • 3 lbs plum tomatoes; seeded and chopped
  • 1 c vegetable or chicken broth
  • 1 T dried basil
  • 1 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 16 oz penne pasta
  • 24 oz havarti cheese; cut into half - inch cube
  • 1 c pitted greek olives
  • 1/3 c grated parmesan cheese

Instructions

1

Saute onions in oil until tender. Add garlic; cook one minute longer. Stir in the tomatoes, broth, basil, pepper flakes, salt, and pepper. Simmer 25 to 30 minutes or until sauce is slightly thickened.

2

Cook penne and drain it.

3

Stir the Havarti cheese, olives, and cooked pasta into the sauce.

4

Transfer to a 9x13 inch baking dish. Sprinkle with parmesan cheese.

5

Cover and bake for 20 minutes at 375 degrees. Uncover and bake for 5 minutes longer or until cheese is melted.

Notes

Source: https://www.tasteofhome.com/recipes/hearty-tomato-olive-penne/

Main Dish/ Pasta

Cream of Chicken Hotdish

Cream of Chicken Hotdish

Print Recipe
Prep Time: 20 minutes

Ingredients

  • 1 lb ground beef
  • 1 onion, chopped
  • 10 oz cream of chicken soup
  • 1/2 can water
  • 6 oz egg noodles

Instructions

1

Brown ground beef and onion.

2

Cook noodles.

3

Add soup and water to the meat.

4

Stir in cooked noodles and heat.

Main Dish/ Pasta

Ravioli

Ravioli

Print Recipe
By Serves: 40 ravioli Prep Time: 3 hours, 30 minutes Cooking Time: 30 minutes

Ingredients

  • 1 1/3 c flour
  • 2 eggs
  • 2 T water
  • 1 tsp salt
  • 2 tsp oil
  • 1 lb ricotta cheese
  • 2 eggs
  • 1 T chopped parsley
  • 1/2 c grated parmesan cheese
  • salt
  • pepper
  • 2 c canned tomatoes
  • 1 onion; stuck with cloves
  • 2 ribs celery; chopped, with leaves
  • 3 sprigs fresh parsley
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 3 T butter
  • 2 T flour
  • 1/4 tsp sugar
  • 1 T fresh basil

Instructions

1

Combine the egg, water, salt, and oil just until barely mixed. Make a well in the flour and drop the egg mixture into it. Work it with your hands, folding the flour over the egg until the dough can be rolled into a ball and comes clean from the hands. Knead the dough and let it stand covered for about an hour.

2

Beat the ricotta cheese, then beat in the eggs one at a time. Add the parsley, parmesan cheese, and salt and pepper to taste. Divide the dough in half. Roll out the halves one at a time, stretching and sprinkling it with flour in between each roll. Repeat about 10 times until the dough is translucent and paper-thin. Divide the sheet of dough into two equal oblong pieces. Score one sheet to divide it into 2- or 3 - inch squares. Place 2-3 teaspoons of pasta filling in each square. Place the second sheet of pasta over the filling. Press the pasta together around each mound of filling with your fingers. Cut lengthwise into strips, and then cut each strip into squares. Dry the squares on a rack for 1 1/2 to 2 hours, turning the squares over halfway through.

3

Simmer the tomatoes, onion, celery, parsley, bay leaf, and thyme for 30 minutes.

4

Press through a sieve to remove the cloves, leaves, and seeds. (The sauce should be very pulpy.) Melt 3 Tablespoons butter. Blend in 2 Tablespoons flour. Add the tomato sauce and 1/4 teaspoon sugar. Simmer and stir for 5 to 10 minutes. Add fresh basil just before serving.

5

Boil the ravioli, six at a time, until al dente. Remove with a skimmer. Serve with tomato sauce.