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Pasta Dishes

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Best Old Fashioned Egg Noodles In reply to
Rich chicken (or other) broth
Slightly beat as many eggs as you like for size batch desired. Add 1/2 eggshell of Milnot for each egg used. (Must be Milnot as other brands change taste.) Add salt to taste and stir just enough to blend. Add flour slowly and mix until you have a firm dough. Dough will be sticky. Turn out onto floured board and roll thin. (Noodles get fat when cooked.) Cut into strips, tossing into a pile of flour as you cut them. You can't over-flour these.
They may be frozen (with plenty of flour) or tossed into boiling broth. Cook until desired doneness.
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Bleu Cheese Pasta In reply to
12 to 16 ounces (350 - 450 g) dried rigatoni,
penne, rotelle, or pasta of choice
1/2 cup (125 ml) crumbled bleu cheese
2 tablespoons (30 ml) freshly grated Parmesan cheese
2 tablespoons (30 ml) butter (optional)
Freshly ground black pepper
Cook the pasta according to the package directions. Drain and return to the cooking pot. Add the remaining ingredients, adding the optional butter if a smoother sauce is desired. Gently stir to combine the ingredients and melt the cheeses. Serve immediately.
Yield: 4 to 6 servings
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Bloody Mary Shrimp and Pasta In reply to
1 pound fresh shrimp, peeled and deveined
3 cloves garlic, crushed
1/4 cup olive oil
1 pound fettuccine or other pasta
1 1/2 cups Bloody Mary mix
2 tablespoons fresh chopped parsley
Parmesan cheese
Cook pasta according to directions; drain and keep warm.
Sauté shrimp with garlic in olive oil until the flesh is opaque, about 3 to 5 minutes. Add to pasta and toss with bloody Mary mix.
Garnish with fresh chopped parsley and grated Parmesan.
Serve with a fresh garden salad and bread. Have a little extra bloody Mary mix in a small creamer available for diners who enjoy extra zing!
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Broccoli and Garlic Pasta In reply to
Broccoli and Garlic Pasta
Posted by JBic at 4:10:54am 4/29/03
1 pound spaghetti
1/2 cup margarine
3 tablespoons minced garlic (can use purchased minced garlic)
1 pound smoked sausage
1 (10 ounce) package frozen broccoli, thawed
Cook spaghetti to al dente and drain.
Sauté sausage, garlic and broccoli in margarine in a large skillet over medium heat for about 10 minutes.
Add spaghetti and mix well. Heat thoroughly and serve.
Makes 6 servings.
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Cafeteria-Style Mac and Cheese In reply to
1/2 pound elbow macaroni
1 1/2 cups milk
1 1/2 teaspoons powdered mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Few drops of hot pepper sauce
3 1/2 cups grated sharp Cheddar cheese
(about 3/4 pound)
1/2 cup fresh bread crumbs
1/2 teaspoon paprika
Preheat oven to 350 degrees F. Butter a shallow 2-quart baking dish.
In a large pot of boiling salted water, cook the macaroni until tender but still firm, about 8 minutes. Drain well.
Meanwhile, in a small heavy saucepan, bring the milk to a simmer over moderate heat. Remove from the heat and stir in the powdered mustard, Worcestershire sauce, salt and hot pepper sauce. Set the seasoned milk aside.
Transfer the macaroni to a medium bowl. Add 11/2 tablespoons of the butter and the egg and mix well. Stir in 3 cups of the Cheddar cheese. Spread the macaroni evenly in the buttered baking dish. Pour the seasoned milk over the macaroni and sprinkle with the remaining 1/2 cup grated cheese.
In a small skillet, melt the remaining 2 tablespoons butter over moderate heat. Stir in the bread crumbs until well-coated. Scatter the buttered crumbs evenly over the macaroni and sprinkle with the paprika.
Bake for 30 minutes, or until the macaroni is bubbling and lightly colored. Transfer to the broiler and broil about 6 inches from the heat until the bread crumbs are golden brown, 1 to 2 minutes.
Serves 8.
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Cajun Chicken Lasagna In reply to
1 (16 ounce) package lasagna noodles
1 pound andouille sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves, cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon finely chopped garlic
2 (10 ounce) containers Alfredo sauce, divided use
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt to taste
Preheat oven to 325 degrees F. Lightly grease a 13 x 9-inch baking dish.
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.
In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about eight minutes. Remove meat from skillet with a slotted spoon and set aside.
Sauté onion, celery, bell pepper and garlic until tender. Remove from heat and stir in meat and one container of Alfredo sauce. Cover bottom of prepared baking dish with four lasagna noodles. Spread with half of the meat mixture. Repeat layers, ending with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese. Bake one hour.
Let stand 15 minutes before serving.
Makes 12 servings.
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Cannelloni In reply to
Special Seasoning
1 1/4 teaspoons granulated garlic
1 1/4 teaspoons salt
1 1/4 teaspoons white pepper
1 1/4 teaspoons dried basil
Mix together.
2 pounds lean ground beef
3/4 cup yellow onion, chopped
2 eggs, lightly beaten
1/2 cup Parmesan cheese, grated
1 cup plain bread crumbs
1 1/2 tablespoons garlic, finely chopped
3/4 cup flour
16 crepes or 16 manicotti shells, cooked
according to package directions
2 cups marinara sauce or your favorite red
sauce; or 2 cups white sauce, homemade
or your favorite brand
In a large sauté pan over medium heat, cook ground beef and yellow onions until meat is fully cooked and onions are tender, about 12 to 15 minutes. Add the eggs, Parmesan, bread crumbs, garlic and flour, mixing together well. Stir in Special Seasoning and reduce heat to low.
If using crepes, place 4 to 5 ounces (about 1/2 cup) of filling in the center of each crepe and roll lengthwise; if using manicotti shells, gently stuff filling inside shells with a spoon. Place in a 13 x 9-inch baking pan. Cannelloni may be frozen at this point or stored in a refrigerator until you're ready to serve it. If frozen, thaw in refrigerator overnight before serving.
When ready to serve, heat at 350 degrees F, covered, for about 20 minutes.
To serve, place two crepes or shells on each plate and top with your favorite red or white sauce.
Makes 8 servings.
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Cappeli D'Angelo with Parmesan Sauce In reply to
1 cup unsalted butter
1 pound Capelli D'Angelo, cooked al dente
1 1/2 cups freshly-grated Parmesan cheese
Freshly-ground black pepper
Melt butter in large skillet over medium heat. Add pasta and cheese and toss constantly until butter and cheese cling to noodles. Season to taste with salt and pepper and serve immediately.
For a variation, combine 1/3 cup each freshly grated Bel Paese, Gruyere, Fontina and Parmesan cheeses and toss to above directions.
Just before serving, stir in 1/2 cup whipping cream and heat through. Serve immediately with a sprinkling of minced chives if desired.
Serves 4 to 6.
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Celebration Pasta In reply to
2 cups fresh tortellini
1 (16 ounce) bag frozen broccoli, corn and red peppers
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon lemon juice
1/2 cup fresh or canned diced tomatoes
In large saucepan, cook tortellini according to package directions; drain and return to saucepan.
Cook vegetables according to package directions; drain and add to tortellini.
In small bowl, combine oil, salt and lemon juice. Stir in tomatoes. Stir tomato mixture into pasta and vegetables; cook over medium heat 5 minute or until heated through.
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Cheddar Chicken Spaghetti with Crumb Topping In reply to
1 package spaghetti
2 cups cubed chicken
2 cusp shredded Cheddar cheese, divided
1 can cream of mushroom soup
1 cup milk
1 tablespoon diced pimentos
Salt and pepper to taste
1/2 cup (1 stick) butter
2 rolls Ritz crackers, crushed
Cook noodles and drain.
Combine chicken, 1 cup of the cheese, soup, milk, pimentos and salt and pepper. Add to noodles and toss. Put into baking dish. Sprinkle with remaining 1 cup cheese.
Melt butter. Stir cracker crumbs into the butter and put on top of casserole. Bake at 350 degrees F for 25 minutes.
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Cheesy Florentine Bake In reply to
6 ounces spaghetti, uncooked
1 (10 ounce) package frozen chopped spinach, thawed
2 large eggs, lightly beaten
1 jar spaghetti sauce, divided
1 cup grated Parmesan cheese, divided
1/2 cup cottage cheese
1/4 teaspoon ground nutmeg
Cook spaghetti according to package directions; drain. Rinse with cold water; drain. Drain spinach well, pressing between layers of paper towels. Combine eggs, spaghetti, 1/2 cup spaghetti sauce and 3/4 cup Parmesan cheese. Spoon into a lightly greased 9-inch square baking pan.
Combine spinach, cottage cheese, and nutmeg; spoon over spaghetti mixture. Spread with remaining spaghetti sauce. Bake at 350 degrees F for 30 minutes. Sprinkle with remaining Parmesan cheese; bake 5 additional minutes.
Let stand 5 minutes before slicing.
Makes 6 servings.
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Cheesy Vegetable Lasagna In reply to
Makes 12 servings.
12 dry lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Sauté for 7 minutes; set aside.
Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture.
In a small bowl combine cottage and ricotta cheeses; stir well. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
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Chef Richard's Seafood Pasta Supreme In reply to
1 pound fresh-cooked Dungeness crabmeat (shelled)
1 pound fresh large prawns (shelled and de-veined)
1 pound fresh Bay or rock scallops (shelled)
1 large Vidalia or Walla-Walla Sweet Onion (thin sliced or medium dice)
1 medium green bell Pepper (medium dice)
1 medium red or yellow bell pepper (medium dice)
1 head fresh garlic, minced (no such thing as "too much garlic")
1 pound fresh mushrooms (wild or domestic - sliced or whole)
2 tablespoons virgin olive oil
1 teaspoon sesame oil
2 tablespoons rice vinegar or rice wine
2 tablespoons soy sauce (regular or lite)
3 jars prepared Alfredo sauce or make your own.
1 cup grated Parmesan cheese
1 1/2 pounds pasta (fettuccini, linguini, large shells, etc.) of your choice.
1 cup sour cream (optional)
Freshly ground black pepper to taste
Fresh cilantro or parsley leaves
In a large stainless-steel pot, glass bowl, or wok, sauté the onion, bell peppers, mushrooms and garlic in the olive and sesame oils. (Ummm-um, what a great aroma!) Add rice vinegar, soy sauce, and continue to cook till all ingredients just begin to soften. Turn the heat to medium-low and add the shrimp, crab, scallops, Parmesan cheese, Alfredo sauce and sour cream. Simmer till shrimp is just cooked. DO NOT OVERCOOK IT, PLEASE !!!!!!!!! Serve over the pasta of choice and garnish with fresh parsley or cilantro leaves.
Caesar salad, garlic bread and a bottle of fine wine round out the meal nicely. Enjoy!!!
Chef's Notes: I have had rave reviews, compliments, and many requests for this one. As you know, most good cooks don't measure as much as cook by feel and taste. This recipe may be added to or modified at the cook's discretion. However, I think they should try it first, as written, and then make modifications another time.
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Chicken and Pasta Bake In reply to
1 cup chopped onion
1 cup sliced fresh mushroom
1 cup sliced zucchini
1/2 cup chopped celery
1 clove garlic, minced
3 tablespoons butter or margarine, melted
1 (14 1/2 ounce) can whole tomatoes, drained and chopped
1 teaspoon dried whole basil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
8 ounces shell macaroni, uncooked
3 cups chopped cooked chicken
1 1/2 cups whipping cream
8 ounces shredded Monterey jack cheese
1/2 cup grated Parmesan cheese
Sauté first 5 ingredients in butter until vegetables are crisp-tender. Stir in tomatoes, basil, salt and crushed red pepper; set aside.
Cook pasta according to package directions; drain. Combine pasta, vegetable mixture and chicken in a large bowl; spoon mixture into an 11 x 7-inch baking dish.
Combine whipping cream and cheeses in a medium saucepan; cook over low heat until cheese melts, stirring frequently. Pour sauce over pasta mixture. Bake, covered, at 350 degrees F for 40 to 45 minutes or until thoroughly heated.
Yields 6 to 8 servings.
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Chicken Cashew Pasta In reply to
7 ounces cooked spaghetti
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 teaspoon fresh garlic
4 ounces baked chicken, diced
1 ounce cashews, halved
1/2 ounce green onions
1/2 ounce mushrooms
1/2 ounce water chestnuts
Pinch of dill
Pinch of parsley
Pinch of chives
Pinch of basil
Pinch of marjoram
Parmesan cheese, if desired
Prepare pasta as instructed on box. In a frying pan, melt butter. Add olive oil and garlic. Heat until bubbling. Add cooked chicken, water chestnuts, green onions, cashews and mushrooms. Heat through. Add spices. Place cooked spaghetti on plate. Top spaghetti with chicken mixture. If desired, top with Parmesan cheese.
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Chicken Noodle Dinner In reply to
2 tablespoons vegetable oil
1 1/4 pounds boneless chicken breasts, halved
1/4 cup sliced onions
3/4 cup thinly sliced carrots
1 cup sliced mushrooms
1 can cream of chicken soup
8 ounces egg noodles, uncooked
In large skillet, heat oil and lightly brown chicken. Remove from pan; set aside.
Cook onions, carrots, and mushrooms in skillet until onions are tender but not brown.
Stir in soup, then top with browned chicken. Simmer, uncovered 20 to 25 minutes or until chicken and carrots are tender.
Meanwhile, cook noodles according to package directions; drain.
Serve chicken and sauce over hot noodles.
Makes 4 servings.
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Chicken Pasta Primavera In reply to
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound angel hair pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves,
cut into bite-size pieces
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and diced tomatoes with chiles, reduce heat to medium-low and simmer 10 minutes. Remove to a serving bowl.
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.
While pasta is cooking, heat 2 tablespoons oil and butter over medium heat in a large skillet. Cook chicken in butter mixture until juices run clear, 5 to 10 minutes.
Place cooked chicken over tomato sauce and sprinkle with basil, rosemary, thyme, garlic powder and Parmesan.
Serve with cooked pasta.
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Chicken Pasta Rolls In reply to
9 uncooked lasagna noodles (about 9 ounce)
8 ounces boneless skinless chicken breasts, cut into chunks
2 cups finely chopped broccoli
2 cups ricotta
1 egg
2 teaspoons minced fresh chives
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
1/2 teaspoon dry mustard
3 cloves garlic, crushed
1 medium tomato, seeded and chopped
Cook lasagna noodles according to package directions. Drain and rinse well under cold water. Place in single layer on aluminum foil.
Preheat oven to 375 degrees F.
Place chicken in food processor or blender; process until finely chopped.
Preheat a nonstick pan; add chicken, and cook 4 minutes or until chicken is no longer pink.
Stir in broccoli; cook until broccoli is tender, about 8 minutes. Cool.
Combine ricotta cheese, egg, chives, nutmeg, garlic and black pepper in medium bowl. Stir in chicken mixture. Spread generous 1/3 cup filling over each lasagna noodle. Roll up noodles, starting at short end. Place filled rolls, seam side down, in a 10 x 8-inch baking dish; set aside.
Melt margarine in small saucepan over medium-high heat. Stir in flour; cook 1 minute.
Whisk in chicken broth, milk and mustard, Cook, stirring constantly, until thickened. Pour sauce over filled rolls; sprinkle with tomato. Cover dish with foil. Bake 30 to 35 minutes or until filling is set.
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Chicken Pot Pie Lasagna In reply to
12 pieces uncooked lasagna noodles
1 pound boneless, skinless chicken breasts, diced
3 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup sliced spring onions
1 cup frozen green peas, thawed and well drained
1 teaspoon ground thyme
1/2 teaspoon salt
1/2 cup all-purpose flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/4 teaspoon ground red pepper (cayenne)
1 (15 ounce) package low-fat ricotta cheese
1 1/2 cups grated part-skim mozzarella cheese, divided
1/2 cup grated reduced-fat Swiss cheese
Prepare pasta according to package directions. Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot. Add chicken and sauté 4 minutes or until cooked through. Drain well and set aside.
Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; sauté 6 minutes. Set aside.
Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended; stir in sherry. Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve one cup of sauce and set aside.
In a bowl, combine Ricotta cheese, 1 cup Mozzarella cheese and Swiss cheese.
Preheat oven to 350 degrees F. Spread 1 cup of the sauce over the bottom of a 13 x 9 x 2-inch pan. Arrange 4 pieces of the lasagna (3 length-wise, 1 width-wise) over the sauce. Top with half of Ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagna. Spread reserved 1 cup of sauce over the last complete layer of lasagna, being sure to cover the lasagna completely.
Cover lasagna with foil and bake 1 hour. Uncover lasagna, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 minutes before serving.
Yields 10 servings.
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Chicken Spaghetti In reply to
10 to 12 chicken breasts
4 to 6 chicken thighs
Salt and pepper, to taste
3 quarts chicken broth
2 large green bell peppers, chopped
2 large onions, chopped
1/4 cup butter
1 pound vermicelli
3 pounds processed cheese
1 (10 ounce) can Ro-Tel Tomatoes and Green Chiles
2 tablespoons Worcestershire sauce
1 (6 ounce) can sliced mushrooms, drained
1 (17 ounce) can English peas, drained
In a large pot, boil chicken pieces until tender. Salt and pepper to taste. Cool meat in broth; reserve broth. Supplement reserved broth with canned broth to make 3 quarts. Remove skin and bones and cut chicken into bite-size pieces.
In a medium skillet, sauté peppers and onions in butter or margarine until soft.
In a very large pot, bring broth to a boil and cook vermicelli in broth until tender. Do not overcook. Leave vermicelli in broth. Add cheese cut in chunks. Stir until melted. Add Ro-Tel, Worcestershire, mushrooms, peas, onion mixture and chicken. Pour into 1 large or several small casserole dishes. Bake at 350 degrees F for 45 minutes or until bubbly.
Yields 16 servings.
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Chicken Spaghetti 2 In reply to
1 large hen
7 stalks celery, chopped
3 large onions, chopped
1 large can whole tomatoes
1 large can sliced mushrooms, drained
6 cloves garlic
1 green bell pepper
Salt and pepper, to taste
1 pound spaghetti
Cover chicken with water, bring to a boil and remove grease on top. Simmer until tender (about 2 hours). Bone and cut into large pieces. Extract 3 tablespoons fat from chicken broth and put in large skillet. Add chopped celery, onions, pepper and garlic to fat and cook until vegetables are tender and clear.
Add tomatoes and cook into vegetables, and add salt and pepper to taste. Cool mixture a little and add sliced chicken and mushrooms. Cook spaghetti in remaining chicken broth following the directions on package.
Combine sauce and spaghetti.
This makes 6 large helpings.
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Chicken Spaghetti 3 In reply to
1 pound boneless, skinless chicken breasts
1 pound angel hair pasta
1 can cream of chicken soup
1 pound Mexican or regular Velveeta cheese
1 can Ro-tel tomatoes
Boil chicken breasts in large pan adding a pinch of salt to water. Remove chicken when done.
Cook pasta in remaining broth, draining after done.
Cut chicken into small, bite-size pieces. Cut cheese into small chunks and melt in a saucepan with the cream of chicken soup.
Combine in a large pan the cheesy soup mix, chicken, pasta and Ro-tel tomatoes. Heat through for about 2 minutes and serve.
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Chicken Tetrazzini In reply to
1/2 green bell pepper, chopped
1 onion, chopped
2 tablespoons butter
3 cans cream of mushroom soup, undiluted
5 tablespoons light cream
1 cup shredded sharp cheese, divided
1 (5 ounce) can mushroom pieces
2 cups or more chicken, cooked and chopped
4 tablespoons sherry
1 teaspoon salt
1 tablespoon Worcestershire sauce
Black pepper, to taste
Red pepper, to taste
Tabasco® sauce
1 package noodles, cooked in chicken broth
Sauté green pepper and onions in butter. Add soup, thinned with light cream. Add 1/2 cup cheese to sauce. Add all other ingredients, including seasonings to taste and omitting noodles. Mix well and let thicken. Set aside.
Cook noodles in chicken broth saved from cooking chicken.
In greased 13 x 9-inch casserole, place layers of noodles, chicken and sauce mixture. Repeat. Top with remaining cheese. Bake at 375 degrees F for 20 to 30 minutes. Freezes well.
Yields 8 to 10 servings.
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Chili Lasagna In reply to
Serving: 6 to 8
9 lasagna noodles
2 cans (15 ounces each) no-bean chili
1 container (15 ounces) ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 scallions, thinly sliced, divided
1 can (8-1/2 ounces) whole-kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
Preheat the oven to 350 degrees F. Coat a 9 x 13-inch baking dish with nonstick cooking spray.
Cook the lasagna noodles according to the package directions; drain.
Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt and pepper; mix well.
Spread 3/4 cup chili over the bottom of the baking dish. Place 3 lasagna noodles over the chili. Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili. Place 3 noodles over the chili then top with the remaining cheese mixture. Place the 3 remaining noodles over the cheese mixture then top with the remaining chili. Cover tightly with aluminum foil.
Bake for 30 minutes then remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese. Bake for 10 more minutes. Remove from the oven, sprinkle with the remaining scallions, and let sit for 5 minutes before serving.
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Chili Pasta In reply to
18 ounces medium shells, elbow macaroni
or other medium pasta shape, uncooked
1 small onion, peeled and finely diced
1 (12 ounce) can corn, drained
1 jalapeño pepper, cored and thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cloves garlic, finely chopped
1 (16 ounce) can red kidney beans, rinsed and drained
1 (12 ounce) jar salsa
1/2 cup shredded low-sodium Cheddar cheese
Prepare pasta according to package directions.
While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked. When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle Cheddar cheese on top and serve immediately.
Yields 4 to 6 servings.
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