Fettuccine Alfredo

16 ounces fettuccine
6 tablespoons butter
1 tablespoon garlic, minced
2 tablespoons all-purpose flour
1 ½ cups heavy cream
1 ½ cups whole milk
½ cup grated parmesan cheese
½ cup grated romano cheese
salt and black pepper, to taste

Boil the fettuccine according to package instructions. As the water preheats, begin the sauce.

Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.

Whisk in the flour and cook for 1 minute, stirring continuously.

Add the heavy cream in splashes, stirring continuously. Add the milk in the same manner.

Bring to a gentle bubble, then reduce heat to low to bubble. It will continue to thicken as it simmers.

Slowly stir in the cheese. Taste and season with salt/pepper if desired.

Drain the pasta and carefully mix it into the sauce until well incorporated. The pasta will absorb the sauce and it will continue to thicken.

Spaghetti and Meatballs

Sauce:
1 medium onion, quartered
5 cloves minced garlic
2 (28 ounce) cans whole peeled tomatoes
1 (6 ounce) can tomato paste
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 teaspoon dried basil
½ teaspoon ground black pepper
1 teaspoon salt

Meatballs
2 pound ground beef
2 cups bread crumbs
2 tablespoons dried parsley
2 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
2 eggs

In a high powered blender, blend onion, garlic and one can of tomatoes and pour into a large saucepan.  Blend remaining can of tomatoes with tomato paste and pour into saucepan. Add salt, sugar, bay leaf, basil, pepper and salt.  Cook over medium heat until mixture comes to a boil. Cover, reduce heat to low, and simmer 30 minutes. 

While sauce is simmering, make the meatballs.  In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/2 teaspoon black pepper, 1 teaspoon salt, garlic powder and eggs. Mix well and form into 24 balls. 

Add meatballs to sauce, increase heat and return to simmer.  Cover, reduce heat to low and simmer 30 minutes more until meatballs are cooked through.

Serve with spaghetti and garlic bread.

Tuscan Chicken Pasta

1 (16oz) box of bowtie pasta
4 tablespoons butter
4 cloves garlic, finely minced or pressed through a garlic press
1/2 tablespoon dried basil
8 ounces cream cheese, softened and cut into 8 pieces
8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
1 cup of chicken, cooked and cubed*
2 cups milk
1/2 teaspoon salt, more to taste, if needed
1/2 teaspoon ground black pepper
1/2 cup grated parmesan cheese

Cook pasta according to directions.

While pasta is cooking:  In a large skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil and cook one more minute. Add the cream cheese, stirring and breaking up the cream cheese until most of the cheese is melted. Stir in the sun-dried tomatoes and chicken. Add the milk, salt and pepper. Cook over medium heat, stirring until heated through and all cream cheese has melted.  Stir in parmesan cheese and heat through.  If sauce is too thick, add a small amount of pasta water until you get the right consistency.

Drain pasta and add to sauce. Toss until well combined.  Serve.

*You can keep all ingredients separate.  Serve pasta, sauce and sliced grilled chicken.

White Chicken Lasagna

9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese 2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 to 40 minutes in the preheated oven.

(Very rich, divide in two and save one for later)

Sun Dried Tomato Pesto

1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Serve with pasta.


THM - Don't serve with pasta, serve over protein. 

Skillet Lasagna

1 lb. ground beef
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
24 oz jar or spaghetti sauce
1 lb. box or pkg of farfalle pasta (or pasta of choice)
½ cup shredded mozzarella cheese
½ cup ricotta cheese
Parmesan cheese, if desired

In a skillet, brown the ground beef until fully cooked; transfer to bowl and drain fat.  In the same skillet add oil and sauté onion until soft, about 5 minutes.  Add garlic and sauté another 2 minutes.  Add ground beef back to pan.  Add spaghetti sauce and simmer while pasta cooks.

Meanwhile, cook the pasta according to package directions.

After pasta is cooked, drain (reserve water) and add to sauce mixture.

Next, add the mozzarella cheese and ricotta cheese. Fold together and cook over low heat until cheese is melted.  If the mixture is too thick, add reserved pasta water, half a cup at a time, until it’s the right consistency.

Serve and sprinkle with Parmesan cheese if desired.

Serves 6.

Antipasto Pasta Salad

1 pound ditalini pasta
1/4 pound Genoa salami, diced
1/4 pound pepperoni sausage, diced
1/2 pound Asiago cheese, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup red onion, diced
1 (6 ounce) can black olives, sliced in half
½ pint grape tomatoes, sliced in half
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano
1 tablespoon dried parsley
4 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Dice all items about the same size as the ditalini pasta.

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper, red onion and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

To prepare the dressing, whisk together the olive oil, vinegar, oregano and parsley. Just before serving, pour dressing over the salad, and mix well. Add in 2 tablespoons parmesan cheese, salt and pepper to taste. Top with remaining 2 tablespoons parmesan.

Makes 12 Servings

Tallarini

1 pound ground beef
1 onion, chopped
8 ounces mushrooms, sliced
1 can tomato soup
1 can creamed corn
1 large can olives, sliced (in half)
1 cup shredded cheese
3 tablespoons velveeta (optional)
2 cups cooked pasta

In a medium skillet cook ground beef, onion and mushrooms until browned. (add a little garlic, salt and pepper to taste) Add remaining ingredients (except pasta) and mix well. Cook until bubbly and all cheese is melted.  Add pasta and mix.  Serve.

Makes 6 servings

Three Cheese Lasagna Rolls

½ package curly lasagna noodles (9 noodles)
2 (14.5 ounce) cans stewed tomatoes
1 (8 ounce) can tomato sauce
1 (15 ounce) container ricotta cheese
6 ounces mozzarella cheese, shredded
¼ cup fresh grated parmesan cheese
½ teaspoon ground black pepper
4 tablespoons chopped fresh basil
2 teaspoons olive oil
1 small onion, chopped
1 small zucchini, diced
1 red bell pepper, diced

Prepare lasagna noodles as label directs. Drain and rinse with cold running water. Return noodles to sauce pot with cold water to cover.

In a 3-quart ceramic or glass baking dish, combine stewed tomatoes and tomato sauce. Break up tomatoes with back of spoon.

Prepare filling; in a large bowl, mix all cheeses, pepper and 3 tablespoons basil.

Preheat oven to 375 degrees.

Drain lasagna noodles on clean kitchen towels. Spread rounded ¼ cup filling on each noodle and roll up jelly-roll fashion. Slice each rolled noodle crosswise in half. Arrange lasagna rolls, cutside down, in sauce in baking dish; cover loosely with foil.

Bake 35-40 minutes, until hot.

Meanwhile prepare topping. In medium skillet, heat oil over medium heat. Add onion and red bell pepper, cook until tender and browned. Stir in zucchini, cook until tender. Add remaining basil and heat through.

To serve, place sauce and lasagna rolls on plate; spoon topping over rolls.


Makes 6 servings

Shrimp Linguine Alfredo

1 (12 ounce) package linguine pasta
¼ cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
40 small shrimp, peeled and deveined
1 cup half and half
2 teaspoons ground black pepper
6 tablespoons grated parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish

Cook pasta in a large pot of boiling water until al dente; drain.

Meanwhile, melt butter in a large saucepan. Sauté onion and garlic over medium heat until tender. Add shrimp; sauté over high heat for 1 minute, stirring constantly. Stir in half and half. Cook, stirring constantly, until sauce thickens.

Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and parmesan cheese and toss. Garnish with parsley and lemon slices.

Makes 4 servings
Ready in appx 35 minutes

Linguine with Clam Sauce

1 (12 ounce) package linguine pasta
2 (6.5 ounce) cans minced clams, drained with juices reserved
¼ cup olive oil
2 teaspoons minced garlic
½ cup chicken stock
1 tablespoon dried parsley
¼ tablespoon dried basil
pinch of red pepper flakes
salt and fresh ground black pepper to taste
1 tablespoon butter
4 wedges lemon, for garnish

Cook pasta in a large pot of boiling water until al dente; drain.

Meanwhile, heat olive oil in a large skillet. Saute garlic over medium heat until tender. Add clam juice, chicken stock, parsley, basil and red pepper flakes and bring to a boil. Simmer five minutes. Add in clams, salt and pepper to taste and butter, cook stirring constantly until butter is melted.

Drain pasta and add to skillet, toss to coat.

Place pasta in a serving dish. Garnish with lemon slices.

Makes 6 servings
Ready in appx 30 minutes

Manicotti

2 tablespoons olive oil
½ cup chopped onion
6 cloves garlic, finely chopped
1 pound ground beef
1 tablespoon salt, or to taste
1 bunch spinach, leaves cleaned, blanched, squeezed dry and chopped
1 (12 ounce) package manicotti shells
2 cups ricotta cheese
2 eggs, beaten
3 cups spaghetti sauce, divided
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons chicken bouillon granules
2 cups half and half
2 cups parmesan cheese, divided
¼ cup fresh parsley, chopped
1 tablespoon fresh basil, chopped

Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.

Bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent shells from cracking.

To the ground beef mixture add the cooked spinach and ricotta cheese. When mixture is cool, add ½ cup parmesan cheese and the beaten eggs. Spread ¼ cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.

Preheat oven to 350 degrees.

Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken granules. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley and 1 cup parmesan. Pour or ladle the sauce evenly over the stuffed shells.

Stir the basil into the remaining spaghetti sauce. Carefuly pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.

Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with remaining parmesan cheese. Bake, uncovered for 10 minutes more.

Makes 6-8 servings
Ready in appx 1 hour 50 minutes

Lasagna

My Mom's favorite -- she likes it extra cheesy!

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
2 (29 ounce) cans diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.


12 Servings

Cajun Chicken Pasta

4 ounces linguine pasta
2 skinless, boneless chicken breast halves, pounded to even thickness
3 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
8 ounces mushrooms, sliced
1 green onion, chopped
1/2 cup condensed cream of mushroom soup
1 cup milk
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Set aside.

Add the red bell pepper, green bell pepper, mushrooms and green onion to skillet and saute and stir for 2 to 3 minutes. Reduce heat and return chicken to skillet.

Add the cream of mushroom soup, milk, basil, salt, garlic powder and ground black pepper. Simmer until chicken is fully cooked. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.


Makes 2 servings

Note -- I make this now with homemade alfredo sauce.  2 cups of cream, add seasonings and simmer until reduced then add back in the chicken and veggies and simmer until chicken is fully cooked.

THM - S - with changes above.  Serve with non-starchy veggies or zoodles.