Category Archives: Pasta

Casseroles, Cheese, Pasta, Vegetarian

Macaroni & Cheese

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1 (16 oz.) package elbow macaroni
1/2 pound sharp cheddar cheese, shredded
1/2 pound gouda, shredded
1/2 pound jack cheese, shredded
1/2 pound Colby cheese, shredded
1/2 stick butter or margarine
3 tablespoons flour 
2 cups milk, or 1 cup milk and 1 cup beer
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon fresh ground black pepper
Boil macaroni according to package directions, drain and keep warm.  Melt butter in large pan, add flour and spices, cook for a couple minutes stirring constantly.  Whisk in milk.  Stir until thickened, over low heat.  Mix in cheeses, reserving 1/2 cup of cheese.  Stir until melted and smooth.  Mix in cooked macaroni.
*To make baked macaroni & cheese:
Pour into baking dish, top with reserved cheese and 1/4 cup bread crumbs.  Bake for 30 minutes at 350. 
12  Servings
Casseroles, Italian, Main Dish, Pasta, Vegetarian

Inside Out Ravioli

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1 lb ground beef
1 medium onion, chopped
1 teaspoon salt
1/8 teaspoon pepper
1 (16 ounce) jar spaghetti sauce
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 (16 ounce) package pasta, of your choice cooked and drained
2 beaten eggs
1/2 cup soft breadcrumbs
2 cups shredded ricotta cheese
1 1/2 cups shreeded mozzarella cheese
2 garlic cloves, minced

Cook beef, onion, salt, pepper, and garlic cloves until onion is tender, drain.

Stir in spaghetti sauce, tomato sauce, tomato paste  Simmer 10 minutes.
Combine spinach, noodles, eggs, bread crumbs, ricotta cheese.  Place 1/2 in a greased 13X9 baking dish.
Top with 1/2 of the meat sauce.   Repeat layers.
Cover and bake@ 350 degrees 40-45 minutes.  Sprinkle with mozzarella.  Let stand 10 minutes.

 8  Servings
Casseroles, Ham, Mushrooms, Pasta, Peas

Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

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1 (12 oz.) package bowtie or farfalle pasta
2 cups ham , cubed
1 cup frozen peas
1 1/2 cups mushrooms, portabella –  cubed
1 cup onions, chopped.
4 ounces cheddar cheese, smoked – shredded
8 ounces cheddar cheese, shredded
2 cups milk
2 tablespoons flour, plain
4 tablespoons butter, melted
dash mustard, dry
dash salt

dash pepper
dash cayenne pepper

1 cup bread crumbs
Melt 2 tbs. butter in frying pan, saute onions in butter over med-high heat until transluscent.  Add mushrooms and a splash of red wine, saute until mushrooms are softened.  Meanwhile, boil pasta according to pkg. directions.  Drain, and return pasta to pan.  Add ham, peas and mushroom mixture to pasta – toss.
Pour into oiled casserole dish.
In a saucepan, melt 2 tbs. butter, add flour, dried mustard, salt, pepper, cayenne pepper.  Slowly add in the milk with a whisk.  Stir until slightly thickened.  Whisk in the cheeses.  Stir over low heat until smooth. Pour over pasta-ham-veg. mixture. 
Bake for 20 minutes at 350ยบ .  Sprinkle bread crumbs on top and bake an additional 10 minutes.

8  Servings
Pasta, Side Dishes

Boston Market Mac & Cheese

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3 cups spiral shaped pasta
2/3 cup milk
1 pound Velveeta Cheese, cubed
1/4 teaspoon dry mustard
1/2 teaspoon ground. turmeric
salt and pepper to taste

Cook pasta; drain well. While pasta is cooking, put remaining ingredients in top of double boiler over simmering water. Stir with wire whisk until smooth. Keep cheese mixture warm till pasta is cooked and drained. Stir pasta into cheese.

Pasta, Sauces

Alla Vodka pasta sauce

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Have a fire extinguisher and up to date homeowners insurance for this one!  Came close to setting the kitchen on fire making this recipe.  But, the flavor is outstanding and worth the risk and the calories!
3/4 package bacon, sliced into 1/2 inch strips 
4 shallots 
1 stick butter 
1 gallon tomatoes, stewed, crushed 
1 pint heavy cream 
2 pints vodka 
pinch salt and pepper 
2 tablespoons sugar 
Fry bacon until almost done, then add shallots and cook.  When shallots are clear, add butter, salt, pepper, and sugar. Continue to cook over med heat until bubbly.  Add vodka and bring back to a simmer.  CAREFULLY light the contents of pan on fire.  Very carefully, stir, never lean over the pan!!  Let flame for a few minutes, then blow the flames out.  Add tomatoes and simmer about 20 – 30 minutes, or until sauce becomes thickened.  Add cream and simmer a few more minutes.  Serve over cooked pasta with grated parmesean cheese on top.
8  Servings