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pasta

Pasta ala Drini

Pasta ala Drini

Recipe Source: Gooseberry Patch 101 Stovetop Suppers Cookbook

Pasta a la Drini
 
This yummy, healthy meal is on the table in just 30 minutes! And it's totally versatile - you can easily adjust the herbs and spices to your own taste!
Ingredients
  • 16-oz. pkg. Italian turkey sausage links
  • 28-oz. can fire-roasted diced tomatoes
  • ⅛ t. red pepper flakes
  • dried oregano and dried basil to taste
  • 10-oz. pkg. frozen broccoli, cooked
  • 16-oz. pkg. whole-wheat penne pasta, cooked
Instructions
  1. Place sausages on a grill pan over medium heat. Cook until browned and no longer pink in the center; remove from pan and let cool.
  2. In a large skillet over medium heat, combine tomatoes with juice and seasoning; bring to a simmer. Slice sausages into bite-size pieces and add to sauce. Add broccoli and pasta to skillet.
  3. Return to a simmer and cook for 3 to 5 minutes, until heated through.

 Recipe Source: Gooseberry Patch 101 Stovetop Suppers Cookbook

Tuna Pasta Salad

Tuna Pasta Salad

Tuna Pasta Salad
 
No summer get-together is complete without pasta salad and this one is a favorite among many.
Ingredients
  • 2 cups pasta
  • 1 cup mayo
  • 2 TBSP mustard
  • 3-4 TBSP onion, finely diced
  • 1 tsp garlic
  • ½ tsp garlic salt
  • 1 tsp parsley
  • ¼ tsp onion powder
  • ¼ tsp seasoned salt
  • shake pepper
  • 1 cup peas, frozen
  • 1 cup shredded cheddar
  • ½ cup chopped dill pickles
  • ½ cup hard boiled egg, diced (optional)
  • 1 can (6 oz.) tuna, drained and flaked
Instructions
  1. Boil noodles until al dente. Drain and rinse in cold water.
  2. Mix together the mayo, mustard, onion, garlic, garlic salt, parsley, onion powder, salt, and pepper. Stir until combined.
  3. Mix the noodles and sauce together, then add frozen peas, cheese, tuna and pickles. Stir and enjoy!

 

Italian Pasta Salad

Italian Pasta Salad

Italian Pasta Salad
 
No summer get-together is complete without pasta salad and this one is a favorite.
Ingredients
  • 1 lb. Pasta (small shells or rotini work well)
  • 1 c. sliced black olives
  • ½ c. crumbled feta cheese
  • 1 c. chopped broccoli
  • 1 c. mini pepperoni
  • ½ packet dry Zesty Italian Dressing mix
  • ½ bottle Italian Dressing
Instructions
  1. Boil pasta until al dente. Drain and rinse with cold water.
  2. Combine other ingredients with pasta and mix well.

 

Quick Pasta Salad

Quick Pasta Salad

Quick Pasta Salad
 
Start with a boxed pasta salad mix and dress it up a bit for a delightfully different salad.
Ingredients
  • 1 box Betty Crocker® Suddenly Salad® Caesar pasta salad mix
  • ½ c. Italian dressing
  • 1 c. fresh broccoli, cut into florettes
  • 1 c. salami or pepperoni, sliced
  • 1 c. cherry tomatoes, halved
  • 4 oz. mozzarella or provolone cheese, cut into ½-inch cubes (1 cup)
  • 1 can sliced ripe olives, drained (2¼ oz.)
Instructions
  1. Empty pasta from box mix into 3-quart saucepan ⅔ full of boiling water. Gently boil, uncovered 12 minutes, stirring occasionally.
  2. Drain pasta; rinse with cold water; drain well.
  3. In large bowl, stir together seasoning mix and dressing. Toss with pasta and remaining ingredients.
  4. Stir in croutons and Parmesan topping (from box mix) just before serving. Serve immediately, or refrigerate.

 

Recipe Adapted From: Recipe.com

Photo Credit: Collin Harvey / CC

Creamy Pasta Casserole

Creamy Pasta Casserole

Creamy Pasta Casserole
 
This quick and easy dish uses cream cheese to add an extra creamy texture to everyday pasta.
Ingredients
  • 1 (12 oz.) package bow tie or penne pasta
  • ½ (8 oz.) package cream cheese, softened
  • 1 (24 oz.) jar pasta sauce
  • 1 tsp. Italian seasoning
  • ½ tsp. red pepper flakes
  • 1 lb. ground beef
  • 1 onion, minced
  • 2 cloves garlic, minced
  • ½ c. shredded mozzarella cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Boil pasta until cooked through, yet firm to the bite, about 12 minutes; drain and return pasta to pot.
  3. Melt cream cheese into the pasta. Stir pasta sauce, Italian seasoning, and red pepper flakes into the pasta mixture.
  4. Heat a skillet over medium heat. Cook and stir ground beef 2 to 3 minutes. Add onion and garlic to the beef, and continue cooking until the meat is completely browned, about 5 minutes more. Stir beef mixture into the pasta mixture.
  5. Pour pasta-and-beef mixture into a 3-quart casserole dish. Sprinkle mozzarella cheese over top.
  6. Bake in preheated oven until the mozzarella cheese melts, 5 to 10 minutes.

 

Recipe Source:  AllRecipes.com

Photo Credit: 6×9=42 / CC

Mom’s Best Macaroni Salad

Mom's Best Macaroni Salad

Mom's Best Macaroni Salad
 
This macaroni salad has the perfect blend of sweetness and tartness, and you may just find it's the best you've ever eaten.
Ingredients
  • 16 oz. uncooked elbow macaroni
  • 4 carrots, shredded
  • 1 large red onion, chopped
  • ½ green bell pepper, seeded and chopped
  • ½ red bell pepper, seeded and chopped
  • 2 c. mayonnaise
  • 1 (14 oz.) can sweetened condensed milk
  • ½ c. white sugar
  • ½ c. white vinegar
  • salt and pepper to taste
Instructions
  1. Cook macaroni in a large pot of salted water until tender, about 8 minutes. Rinse under cold water, and drain.
  2. In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper.
  3. Add the macaroni and toss gently; cover and refrigerate for at least 8 hours before serving.
Notes
This recipe can be made a day ahead of time, stirring it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

 

Recipe Source:  AllRecipes.com

Photo Credit:  bsabarnowl / CC

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