What are some easy to make pasta recipes?
Written by Guest on December 30th, 2011
Question by Gracee’s Mom, Taylin due7/29: What are some easy to make pasta recipes?
Pasta is one of my favorite meals, so if you know any easy to make pasta recipes, please let me know.
Best answer:
Answer by hambone
Baked Ziti
1 T Olive Oil
½ lb. lean ground beef
1 Cup chopped onion
2 garlic cloves, minced
26-30 ounces jarred marinara sauce (prefer home made)
1 8 ounce can tomato sauce
1 tsp dried oregano
16 ounces Ziti – cooked 8 minutes and drained
15 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
In a large skillet heat oil over medium high heat, add beef, onion and garlic. Cook 3 minutes, stirring frequently. Stir in spaghetti sauce, tomato sauce, and oregano. Bring to a boil, then remove from heat.
Combine 1 cup sauce mixture with the ziti. Spoon half of the ziti mixture into a sprayed 9 x 13x 2 casserole dish; top with all the ricotta, 1 cup mozzarella, 1 cup sauce, remaining ziti mixture and remaining sauce.
Cover and bake @ 350 for 20 minutes. Sprinkle with the remaining 1 cup mozzarella and the Parmesan. Bake uncovered 20 minutes longer or until heated through.
Lemon Basil Bowties
1 pound bowties, or other short pasta
¼ cup extra virgin olive oil
¾ cup pine nuts (about 4 ounces) toasted
1 ½ cups cottage cheese or ricotta cheese
1/2cup packed fresh basil leaves, chopped
Grated peel of 2 lemons
Salt
In boiling salted water cook pasta until al dente; drain
Transfer the pasta to a large serving bowl and toss with the olive oil. Add the toasted pine nuts, cottage or ricotta cheese, basil, and lemon peel, toss. Season to taste with salt.
Add your own answer in the comments!
December 30th, 2011 at 1:36 pm
ill give you mine!
i alwayz use it and its dilish!
first, get any type of pasta and putting in a big pan of boiling water (adding some salt for flavor)
now for the meatballs!
get as much beef as you want
i use half a pound or less
get onions and grind them
later, mix these two together
while you do this, add some salt pepper and anyhting else you would like for flavoring
i use some chile powder
make it into tiny balls
in the fryer, get 2 cloves of garlic and fry them…and the meat and look after it becuase it cooks pretty fast!
later when the meat is done, get 4 tbsp. of tomatoe paste into bowl and add some water…mix after that
i get mazterella cheese after and i grind some up…i use about 1/3 cup and with the sauce mixture i put it in with the meatballs in the pan. stir it slowly and let teh cheese melt!
so yummmy. u can use any type of cheese
add salt and pepper to the mixture. when you are done, serve it on a plate and add some perasian cheese on top!
i love it and i am sure u will too
email me if anyhting is unclear
December 30th, 2011 at 1:50 pm
go on http://www.foodnetwork.com and search pasta. lasagne is good, or hamburger helper…ravioli, tortellini…
December 30th, 2011 at 2:35 pm
You can make an endless number of dishes with this cooking idea. Simply vary the ingredients.
Boil pasta, whatever kind you like, try something new.
In skillet saute a meat – beef, chicken, shrimp, etc.
Remove the meat and add vegetables – again change it up:carrots, onions, sweet peppers, snow peas, green beans, just what you like or have handy.
When veggies are done add the meat back in and the drained pasta. Here is the fun part. Herbs – fresh, dried, try red pepper flakes for some zip. Toss all for a minute take it out and add cheese. Parmesan, feta, gouda.
The way you put it together never changes but you can get so many different flavors, looks, that it ca always seem new.
Maybe add some toasted nuts or a bottled sauce.
December 30th, 2011 at 2:47 pm
Pasta + crushed tomatoes with some nice spices is all it takes.
December 30th, 2011 at 3:22 pm
Broccoli & Bow Ties
Kosher Salt
8 cups broccoli florets (about 4 heads)
½ lb. farfale pasta (bow ties), about 4 cups dry
2 Tbsp. butter
2 Tbsp. EVOO
1 tsp. minced garlic
zest of 1 lemon
1 Tbsp. freshly squeezed lemon juice
¼ cup toasted pine nuts (pignoli)
freshly grated parmesan cheese, optional
Cook broccoli for 3 minutes in large pot of boiling, salted water. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.
In the same water, cook the bow tie pasta according to package directions, or about 12 minutes. Drain well and add to the broccoli.
Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste. Sprinkle with pine nuts and parmesan cheese, if desired, and serve. Serves 6-8
–Ina Garten, “Barefoot Contessa Family Style” cookbook
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Pasta, Pesto, & Peas
3/4 pound fusilli pasta
3/4 pound bow tie pasta
¼ cup good olive oil
1½ cups pesto
1 (10-oz) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1¼ cups good mayonnaise
½ cup freshly grated Parmesan
1½ cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
–Ina Garten
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Szechuan Noodles
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)
Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
–Ina Garten
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Pasta Puttanesca
2 Tbsp. extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
½ tsp crushed red pepper flakes
20 oil-cured black olives, pitted and coarsely chopped
3 Tbsp. capers
1 (32-oz) can crushed tomatoes
1 (14.5-oz) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for garnish
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.
–Rachael Ray
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Spaghetti Factory Mizithra Cheese Sauce
2 tablespoons Flour
4 tablespoons Butter
1 teaspoon Olive Oil
2 tsp. crushed fresh Garlic
2 tablespoons chopped fresh Parsley
1/2 cup Half and Half
1 cup Milk
3/4 cup grated hard Mizithra Cheese (can substitute Romano)
White Pepper to taste
On medium heat, add butter and olive oil; whisk until butter is melted. Add flour and whisk for about 1 minute; add garlic. Whisk in milk, half and half, and parsley. At the last moment add the cheese. Whisk well, and pour all over hot pasta.
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Real Fettucine Alredo
1 pound fettucine noodles
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente, according to package instructions. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
–Parmaggano-Reggino Cheese Cookbook
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New SEVEN LAYER SALAD
Dressing:
1/2 cup plain yogurt
1/2 cup buttermilk
1/4 cup mayonnaise
1/2 cup crumbled Feta cheese (about 2 ounces) (I bought a container with more than 1/2 cup so I could sprinkle over top)
1 teaspoon sugar
1/4 teaspoon dried dill weed
1/4 teaspoon dried basil leaves
1/8 teaspoon ground white pepper
Salad:
1 (9 oz.) package cheese tortellini, boiled according to package directions; drained and cooled
2 cups shredded red cabbage
6 cups torn spinach leaves
1 cup Colby cheese
1 cup Cheddar cheese
1 cup cherry tomatoes, halved
Crumbled real bacon from bag or jar (however much you like)
Smoked sliced almonds (however much you like) (I find it in produce area— I think its by Sunkist.)
1. In electric blender or food processor, blend yogurt, buttermilk, mayonnaise, Feta cheese, sugar, dill, basil, and pepper until smooth. Chill.
2. Rinse cooled pasta with cold water.
3. In 2½ quart glass bowl, layer cabbage, spinach, tortellini, cheese, and tomatoes.
4. Sprinkle with left over Feta cheese, bacon, and sliced almonds.
5. Pour dressing over salad, cover in plastic wrap, then chill for 2 to 4 hours. Lightly toss before serving.
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Tortellini Salad
9 oz cheese tortellini cooked and cooled
1 cup julienned ham
3/4 cup frozen baby peas thawed
1/2 cup swiss cheese cubed
2 Tbsp minced green onions
1 Tbsp minced parsley
2 cups ranch dressing
Mix together and serve.
December 30th, 2011 at 4:04 pm
Add tuna, ham, chicken or shrimp if you want. Make sure the meat is precooked
Olive Garden Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 – 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 – 20 minutes over low heat.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Square Spaghetti
8 ounces vermicelli
1 egg, lightly beaten
1/2 cup milk
1 (14 ounce) jar spaghetti sauce
4 ounces sliced pepperoni
2 cups grated mozzarella cheese
2 tablespoons grated Parmesan cheese
Cook pasta according to package directions, drain and place in a large mixing bowl.
Combine egg and milk. Pour over pasta and mix well.
Coat a 13 x 9-inch pan with non-stick vegetable spray. Pour pasta mixture into pan. Cover pasta with spaghetti sauce. Layer pepperoni over sauce and top with mozzarella and Parmesan cheeses. Bake in a preheated 350 degree F oven for 25 to 30 minutes or until golden brown. Remove from oven and cool on wire rack for 10 minutes.
Cut into squares to serve.
Pizza Hut Cavatini (copycat)
1/4 lb. spiral noodles
1/4 lb. shell noodles
1/4 lb. wheel noodles
2 jars (32 oz. )spaghetti sauce or your choice
1/2 lb. browned hamburger
1/2 lb. Italian sausage, browned
1/2 lbs. pepperoni, sliced thin
1 green pepper, sliced thin
1 onion, sliced thin
mushrooms, optional
8 oz. shredded mozzarella cheese
8 oz. shredded parmesan cheese
Cook noodles according to box directions. Heat sauce and combine
with cooked burger and cooked sausage. In 11X13 greased or sprayed
pan, layer noodles and sauce. Top layer with pepperoni, onions, and
green peppers, mushrooms and cheeses. Make about 3 layers and top
with cheese. Bake at 350 for about 45 minutes or until cheese is
melted.
CAVATINI CASSEROLE
1 lb. Jimmy Dean sausage with sage
1 (3 1/2 oz.) pkg. pepperoni
1 (32 oz.) spaghetti sauce
1 pkg. Italian seasoning (salad dressing)
Egg noodles
2 c. Mozzarella cheese
Brown sausage (drain). Lay all ingredients except cheese in 9 x 12 inch pan. Noodles in last, stir in pan. Sprinkle cheese on top. Cook at 400 degrees for 15 to 20 minutes
December 30th, 2011 at 4:30 pm
Easy Pasta Alfredo is a family favorite.
1/2 cup butter or margarine
1 cup whipping cream
1/8 teaspoon ground nutmeg
1 cup shredded Parmesan cheese
1 (19 ounce) package frozen cheese tortellini
In a saucepan, melt butter over medium-low heat. Add cream and nutmeg; heat through but do not boil. Stir in Parmesan cheese until melted. Cook tortellini according to package directions; drain. Transfer to a large serving bowl. Add the cheese sauce and toss to coat. Serve immediately.
I have a lot more so i will edit later.
December 30th, 2011 at 5:00 pm
Lots of pasta recipes here: http://www.ifood.tv/network/pasta/Recipes
December 30th, 2011 at 5:17 pm
Ingredients: 1 egg, 1 can Campbell’s (or other) Cream of Mushroom soup, 1 small jar or can of mushrooms, 1 10 ounce can of chunk white tuna (any brand), 1 small can of green peas, 10 ounces of milk or condensed milk, 1 bag of grated cheese. 1 cup of butter or margarine.
1 box or bag of medium shell pasta.
In a casserole bowl, break and whip the egg. Stir in the tuna. Add the Cream of Mushroom soup and the milk. Stir well. Add the peas and the mushrooms, including the liquid contents of the cans. Stir. Put the butter or margarine on top and don’t stir.
In a pot or pan, bring water to a boil and cook the pasta. Drain and add to the other contents. Stir well until there are no traces of the butter or margarine (I use Parkay in a tub, by the way).
Add the cheese on top. (Use your favorite. I like sharp cheddar, but any cheese will work.)
Bake at 350 F for 30 minutes in the casserole bowl–covered.
greek pasta salad
6c cooked multi grain rotini
1&1/2 c diced cucumber
2 med tomatoes ,diced
2 oz feta cheese ,finely crumbled
1 med green bell pepper ,chopped
12 med pitted black olives,sliced
1/4 c chopped fresh dill
juice of 1/2 lemon
1/4 tsp salt
1/8 tsp black pepper
Mix all together in large bowl . chill untill
ready to serve .
Pasta Salad.
1 lb pasta – shape of your choice
1 or 2 carrots, peeled and diced
1 small cucumber, cut into bite-sized pieces
1 red pepper, cut into dice
1 – 2 cups cut up meat, poultry, or fish (salmon has body and works well)
1 large tomato, cut up OR a cup of split cherry tomatoes
Any additional vegetables you like
1 cup frozen peas
1 envelope Good Seasons Italian dressing, mixed with vinegar and good olive oil
Grated parmesan cheese to add on top.
Bring water to a boil and toss in the pasta to cook for the directed time. While you’re boiling the water and the pasta cut up all of your vegetables and the protein and mix the dressing.
When the pasta is done cooking pour the frozen peas into your colander and then pour the pasta and it’s water over the peas. The boiling water will defrost them but leave the peas with body.
Mix this in with the other vegetables and cut up protein.
Pour the prepared dressing over this to taste, some like it wetter than others. Add the parmesan to top.
December 30th, 2011 at 5:53 pm
There are some really simple to make pasta recipes here
http://www.utterlyrecipes.com/?cat=11