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Pasta Dishes

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Taco Shells In reply to
1 large package large shell macaroni
1 pound chopped beef or turkey
1 package taco seasoning mix
1 small jar picante sauce
1 can refried beans
Shredded cheese
Shredded lettuce (optional)
Tomatoes (optional)Cook shells as directed. Drain and cool.
Brown meat in large skillet. Drain off excess fat. Add taco seasoning mix, picante sauce and refried beans. Mix well and heat thoroughly. Stuff shells with meat mixture and place in a large baking pan. Cover with shredded cheese and bake until cheese is melted. Serve hot. Add shredded lettuce and tomatoes, if desired.
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Taco Spaghetti In reply to
1 pound hamburger
1 packet taco seasoning mix
1 (8 ounce) jar taco sauce
1 can mushrooms (optional)
2 cups spaghetti sauce
1 pound dry spaghetti
Cheese, shredded
Sour cream
Tortilla chips, crumbled
Brown hamburger; drain. Mix with taco seasoning mix, taco sauce, mushrooms and spaghetti sauce.
Meanwhile, cook spaghetti, then mix into the hamburger mixture. Put into a casserole dish. Sprinkle shredded cheese on top. Cover and bake at 400 degrees F until the cheese is melted.
Spread as much sour cream on top as you desire. Sprinkle cheese and crumbled tortilla chips on top.
NOTE: This is great served hot or as a leftover.
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Taco Spaghetti Supreme In reply to
8 ounces spaghetti, broken
1 1/2 pounds lean ground beef
1 large onion, chopped (1 cup)
1 cup water
1 (1 1/4 ounce) envelope taco seasoning mix
1 (2 1/2 ounce) can sliced pitted ripe olives
1 (16 ounce) jar thick and chunky-style salsa (mild or medium)
2 cups shredded Cheddar cheese (8 ounce)
Cook pasta according to package directions. Drain pasta and rinse with cold water. Drain again.
In a 12-inch skillet, cook ground beef and onion until meat is brown. Drain off fat. Stir in 1 cup water and 1 package of taco seasoning mix. Bring to a boil, then reduce heat. Simmer, uncovered, for about 2 minutes, stirring occasionally. Stir in cooked pasta, olives, half the shredded cheese and salsa. Simmer another 5 minutes. Transfer mixture to a lightly greased 2-quart round casserole. Cover and bake at 350 degrees F for 15 to 20 minutes or until heated through.
Sprinkle with remaining cheese.
Makes 6 main dish servings.
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Taco Stuffed Shells In reply to
1 package jumbo pasta shells
2 pounds ground beef
8 ounces cream cheese
1 tablespoon minced dried onion
1 cup shredded Cheddar cheese
1 small bottle taco sauce (not salsa)
Boil shells per box instructions, then drain and cool.
Brown ground beef in skillet with minced onion. Drain beef and add cream cheese, Mix until combined. Let beef and cream cheese mixture cool.
Preheat oven to 325 degrees F.
Stuff shells with large spoonful of meat mixture. Place in baking pan seam-side up. Once shells are filled, pour jar of taco sauce over shells. Top with cheese and place in oven until cheese is melted and shells are heated through - about 20 minutes.
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Three Cheese Chicken Bake In reply to
8 ounces lasagna noodles, cooked and drained
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter or margarine
1 teaspoon basil
16 ounces cottage cheese
1 can cream of chicken soup
1 (6 ounce) can sliced mushrooms, drained
1/2 cup milk
2 cups cooked, diced chicken
2 cups shredded American cheese
1/2 cup grated Parmesan cheese
Sauté onion and green pepper in butter till tender. Stir in soup, mushrooms, milk and basil. Heat through. Arrange 1/2 of the noodles in a 9 x 13-inch pan. Top with 1/2 of each of the sauce, cottage cheese, American and Parmesan cheese. Repeat noodles, sauce, cottage cheese and chicken. Bake at 350 degrees F for 60 minutes.
Top with remaining American and Parmesan cheeses and bake for 3 minutes longer or until cheese on top melts. Let stand 15 minutes before serving.
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Three-Cheese Lasagna In reply to
1 tablespoon oil
1 large onion, chopped
1/2 pound mushrooms, sliced
1/2 pound zucchini, sliced, with skin
1 clove garlic, crushed
1/2 teaspoon oregano, crushed
1/2 teaspoon dried rosemary
40 ounces spaghetti sauce
1 pound cottage or ricotta cheese
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1/2 pound UNCOOKED lasagna noodles
In a glass bowl, combine oil, onion, mushrooms, zucchini, garlic, rosemary, oregano, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover with plastic wrap. Turn back one corner to vent. Microwave on HIGH for 6 minutes, stirring once.
In a microwave-safe, shallow 3 1/2-quart baking dish, spread 1 cup sauce. Cover with 3 noodles; spread with half the ricotta or cottage cheese. Drain vegetable mixture. Arrange half the mixture over ricotta or cottage cheese. Sprinkle with half the mozzarella and 1/4 cup Parmesan; spoon 1 cup sauce over cheeses. Repeat with remaining ingredients, ending with 3 noodles spread with 1 cup sauce; sprinkle with remaining Parmesan.
Cover; vent. Cook on MEDIUM 35 to 40 minutes, rotating dish every 10 minutes, until noodles are tender. Let stand, covered, for 5 minutes before cutting.
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Three Cheese Manicotti In reply to
These tender manicotti shells are actually crepes, and can be stuffed with a variety of fillings, including creamy chicken or a hearty Bolognese sauce.
2 cups ricotta cheese (15 ounces), preferably fresh
1 cup shredded mozzarella (about 6 ounce)
2/3 cup coarsely chopped basil
1/2 teaspoon freshly ground pepper
1 cup all-purpose flour
1 cup water
4 large eggs, lightly beaten
Unsalted butter
3 cups tomato sauce, preferably homemade
2 tablespoons freshly grated Parmesan cheese
In a large bowl, combine the ricotta with the mozzarella, basil, 1 teaspoon of salt and the pepper.
In a blender, process the flour, water, eggs and 1/2 teaspoon of salt until smooth. Transfer to a bowl.
Heat an 8-inch crepe or omelet pan over moderately high heat. Lightly butter the pan and add 2 tablespoons batter; working quickly, swirl the pan to coat it evenly. Cook until the top of the crepe is dry and the bottom is lightly golden about 1 minute. Flip the crepe and cook until the bottom is lightly golden, about 20 seconds longer. Transfer the crepe to a large plate and repeat with the remaining batter to make a total of 16 crepes.
Preheat the oven to 375 degrees F. Coat the bottom of a 3-quart baking dish with 1 cup of the tomato sauce. Arrange the crepes on a work surface. Spoon 3 tablespoons of the ricotta filling in a line down the center of each crepe. Loosely roll up the crepes and arrange them, seam side up, side by side in the baking dish. Pour the remaining 2 cups of tomato sauce over the manicotti and sprinkle with the Parmesan cheese. Bake for 15 to 20 minutes, or until the tomato sauce is bubbling and the manicotti are heated through. Serve piping hot. Makes 8 servings.
Make Ahead: The unbaked manicotti can be refrigerated overnight. Allow up to 15 minutes longer for baking.
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Three Cheeses Spinach Pasta In reply to
1 pound thin spaghetti
1/3 cup creamy cottage cheese
3 ounces cream cheese
1/2 cup sour cream
1 junior-size jar baby food spinach
1/4 cup white wine
4 green onions, finely chopped
Salt and pepper to taste
1/2 teaspoon nutmeg
3 tablespoons Parmesan cheese, grated
2 tablespoons butter or margarine
Cook spaghetti; drain. Set aside.
In a bowl, mix the next 9 ingredients.
Butter a shallow, ovenproof casserole; place spaghetti in it. Pour cheese mixture over all. Sprinkle with Parmesan cheese, then dot with butter. Bake at 350 degrees F for 30 minutes. Serve hot.
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Tomato Mac 'n' Cheese In reply to
2 cups uncooked macaroni
1 (16 ounce) can tomato sauce
3 tablespoons chopped onions
2 1/2 cups finely shredded reduced fat sharp Cheddar cheese
Tomato slices (optional)
Cook macaroni; drain, and set aside.
Preheat oven to 350 degrees F. Lightly spray a 2-quart casserole with nonstick spray.
In a medium bowl, stir together onions and tomato sauce. Spread a thin layer of the tomato sauce mixture in the bottom of the prepared dish. Place 1/3 of the macaroni in the dish, then top with 1/3 of the remaining sauce mixture and 1/3 of the cheese. Repeat layering of macaroni, sauce and cheese two more times. Bake for 30 to 35 minutes or until bubbly and heated through. Garnish with tomato slices, if desired.
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Tortellini In reply to
2 to 3 servings
1 pound frozen meat tortellini
4 tablespoons (1/2 stick) sweet butter
1 teaspoon minced garlic
1/4 cup artichoke hearts
1/3 cup sliced fresh mushrooms
1/3 cup frozen green peas
2 cups half-and-half
1 cup grated parmesan cheese
Parsley, chopped for garnishing
Cook tortellini according to package instructions. Drain and set aside.
Melt butter in a large skillet over medium/high heat. Add garlic and sauté for 1 minute. Stir in artichoke hearts, mushrooms peas and half-and-half. Stir to blend all ingredients and bring to a boil.
Add parmesan cheese and mix well. Stir in tortellini until well blended with sauce and heated through.
Sprinkle individual portions with parsley.
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Tortellini Alfredo with Roasted Red Peppers In reply to
1 (9 ounce) package refrigerated meat- or cheese-filled tortellini
1 (4 ounce) jar roasted red sweet peppers
1/2 cup refrigerated light Alfredo sauce
1/2 cup shredded fresh basil, divided
1/4 to 1/2 teaspoon coarsely ground black pepper
Cook tortellini according to package directions; drain.
Meanwhile, drain sweet peppers and cut into 1/2-inch-wide strips.
In a large saucepan heat Alfredo sauce. Stir in cooked and drained tortellini. Reduce heat and add sweet peppers. Simmer for 5 minutes, stirring often.
Before serving, stir in half of the basil. Sprinkle with the remaining basil and the black pepper.
Makes 3 servings.
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Tortellini in Parmesan Cheese Sauce In reply to
1 (16 ounce) package frozen cheese tortellini
1/3 cup butter or margarine
1 teaspoon flour
1/2 cup milk
1/2 cup grated Parmesan, mozzarella,
Romano or Monterey Jack cheese
2 tablespoons chopped fresh parsley (optional)
Cook tortellini according to package directions; drain. Meanwhile, for sauce, heat milk in a medium saucepan.
While milk is heating, melt butter in a separate bowl in microwave. Stir flour and butter together. Add mixture to milk; cook and stir until slightly thickened and bubbly.
Add cheese; cook and stir until well blended. Salt and pepper to taste. Pour over tortellini; stir gently. If desired, sprinkle with parsley.
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Tortellini with Sage Sauce In reply to
1 (9 ounce) package fresh refrigerated cheese tortellini
6 tablespoons butter
2 tablespoons finely shredded fresh sage leaves
1/2 cup freshly grated Parmigiano-Reggiano cheese
Prepare pasta according to package directions.
Meanwhile, melt butter with olive oil in a 10-inch skillet over medium-high heat. Add sage leaves and cook until butter just begins to turn brown. Remove from heat. Ladle sauce over tortellini. Sprinkle with cheese.
Yields 3 or 4 servings.
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Tortiglioni with Spicy Sausage Sauce In reply to
2 tablespoons olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
2 large garlic cloves, crushed
1 fresh red chile, seeded and chopped (Since I can't easily
get this ingredient here, I use 1/2-1 teaspoon crushed Italian
pepper, or you can omit it altogether if you want.)
1 pound ripe Italian plum tomatoes, peeled and finely chopped
2 tablespoons tomato paste
2/3 cup red wine
1 teaspoon granulated sugar
12 ounces dried tortiglioni (or use rigatoni, penne, or ziti)
6 ounces spicy salami, rind removed (I sometimes use pepperoni)
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, to garnish
Grated Parmesan cheese, to serve
Tip: Buy the salami in one piece so that you can chop it into large chunks.
Heat oil and add onion, celery garlic and chili and cook gently, stirring frequently, for about 10 minutes, until softened. Add tomatoes, tomato paste, wine, sugar, salt and pepper to taste and bring to a boil, stirring occasionally. Lower heat, cover and simmer gently, stirring occasionally, for about 20 minutes. Add a few spoonfuls of water occasionally if the sauce becomes too thick.
Meanwhile, cook pasta. Chop the salami into bite-size pieces and add to the sauce. Heat through, then taste for seasoning. Drain pasta and put into large bowl, pour sauce on top and toss to mix. Scatter parsley on top and serve with grated cheese.
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Tuna and Mushroom Pasta (Tonno e Fungi) In reply to
450g (16 ounces) can tuna
1 large onion
90g (3 ounces) butter
90g (3 ounces) button mushrooms
300ml carton cream
2 tablespoons tomato paste
1 tablespoon chopped parsley
Melt butter in pan. Add peeled and finely chopped onion and drained tuna to pan, stir over medium heat until onion is just tender.
Chop mushrooms in half, add to pan, toss lightly. Stir in cream, tomato paste, season with salt and pepper. Bring sauce to boil, remove from heat immediately. Stir in chopped parsley.
Serves 4.
This is delicious served with a salad with lots of lettuce and a simple dressing, also some fresh Italian or French bread for mopping up any sauce. A nice Chianti would be good as well. This is really easy everyone and extremely tasty.
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Tuna Italiano In reply to
1/2 cup chopped onion
2 tablespoons butter
1/4 teaspoon oregano, crushed
1 can cream of mushroom soup
2 cups cooked elbow macaroni
1/2 cup chopped canned tomatoes
1 large can tuna, drained and flaked
Sauté onion in butter with oregano until tender. Blend in soup; add remaining ingredients. Heat, stirring occasionally.
Serve with grated Parmesan cheese.
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Tuna Lasagna In reply to
2 (6 1/2 ounce) cans Star-Kist® Tuna
1/2 cup chopped onion
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon sugar
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
1 tablespoon lemon juice
1/2 (8 ounce) package lasagna noodles, cooked
according to package directions
2 cups (16 ounces) small curd creamed cottage
cheese or ricotta cheese
1 pound mozzarella cheese, thinly sliced
1 cup (4 ounces) grated Parmesan cheese
Drain 1 tablespoon of oil from tuna into medium saucepan. Add onion and garlic. Cook until tender. Add tomato sauce, tomato paste, sugar, oregano, basil and lemon juice. Simmer uncovered 45 minutes.
Remove from heat; stir in tuna. Spoon a small amount of sauce over bottom of a 13 x 9-inch baking dish or shallow 3-quart casserole. Add layers of one-third noodles, one-third sauce, half the cottage cheese and one-third mozzarella cheese. Repeat, ending with layers of noodles, sauce and mozzarella cheese. Sprinkle Parmesan cheese over top. Bake at 350 degrees F for 30 minutes.
Let stand 10 minutes before serving. Yields 8 servings.
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Tuna Tetrazzini In reply to
1/2 pound spaghetti
1/4 cup butter
1 cup heavy cream
1/2 pound American process cheese, grated
1/4 cup chopped pimento
1 cup chopped ripe or green olives
1/4 cup chopped onion
1/4 cup chopped green bell pepper
3/4 cup chopped celery
NOTE: Omit chopped pimento if using stuffed green olives. You can also substitute evaporated milk for the heavy cream.
Cook spaghetti until tender in boiling, salted water; drain well. Melt butter in skillet. Add onion, pepper and celery. Cook until tender. Add cream, olives and cheese. Cook over low heat until cheese melts. Stir in tuna. Pour over spaghetti. Mix well. Pour into a 1 1/2-quart casserole and sprinkle top with more grated cheese. Bake at 350 degrees F for 25 minutes.
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Turketti In reply to
1 1/4 cups spaghetti (not thin)
2 cups cooked turkey or chicken
1/2 cup chopped onion
1 can cream of mushroom soup, undiluted
1/2 cup turkey broth or water
1/2 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups shredded sharp Cheddar cheese
Break spaghetti into 2-inch pieces. Cook, drain and rinse. Place turkey and onion in casserole. Mix soup, broth, salt and pepper. Pour over meat. Add 1 cup of the cheese and the spaghetti. Toss lightly. Sprinkle remaining cheese over top. Bake, uncovered, at 350 degrees F for 45 minutes.
NOTE: a double recipe should be baked for 1 hour.
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Turkey Tetrazzini In reply to
1 1/2 teaspoons salt
1 pound dry spaghetti
8 tablespoons butter
6 tablespoons flour
2 cups turkey or chicken broth
1 cup milk
2 tablespoons sherry (optional)
1 cup freshly grated Parmesan cheese
1/4 teaspoon black pepper
1 bunch scallions
1 pound fresh mushrooms
4 ounces canned pimento
4 cups diced cooked turkey or chicken
Preheat oven to 375 degrees F. Grease a 9 x 13-inch baking pan or similarly shaped casserole.
Combine 4 quarts of water and 1 teaspoon salt in a large pot. Bring to a boil over high heat and add spaghetti. Cook until barely tender, then drain well.
Meanwhile, melt 6 tablespoons butter in a saucepan over medium heat. Add flour and stir to blend. Add broth, stirring to prevent lumps (this is easier with a whisk). When the mixture is thick, add milk, sherry, 3/4 cup cheese, pepper and remaining salt. Cook another minute or so to heat through, then remove from the burner and set aside.
Trim onions of their roots and green leaves. Mince the onions and slice the mushrooms. Melt remaining 2 tablespoons butter in skillet and add onions. Cook 1 minute over medium heat. Increase heat to high and add mushrooms.
Stir about 3 minutes, until mushrooms are glistening. Add them to the sauce.
Toss spaghetti, sauce, pimento and turkey.
Spread in prepared pan and sprinkle with remaining cheese.
Bake for 20 minutes until it is heated through and bubbly.
Serves 8.
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Turkey Tetrazzini 2 In reply to
1/2 cup sliced, canned mushrooms, drained
1/2 cup thinly sliced onions
1/4 cup margarine
1/4 cup flour
2 cups chicken broth or bouillon
1 cup light cream
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning
8 ounces spaghetti, cooked and drained
3 cups diced, cooked turkey
1/2 cup shredded, aged cheese
Lightly brown the mushrooms and onions in margarine. Stir in flour. Cook until bubbly. Stir in the broth and cream. Add salt, pepper and poultry seasoning. Cook, stirring often, until mixture boils.
Place a layer of cooked spaghetti in a buttered 2-quart casserole. Cover with a layer of diced turkey and a layer of sauce. Repeat. Finish with a layer of spaghetti. Sprinkle cheese on top. Bake at 400 degrees F for 20 minutes or until bubbly. This can be made ahead and refrigerated until baking time.
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Vegetable Filled Manicotti In reply to
12 to 16 uncooked manicotti shells
1 (26 ounce) jar spaghetti sauce
1 clove garlic, minced
1/4 cup Parmesan cheese, grated
1 (15 ounce) container ricotta cheese
1/2 cup carrot, shredded
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 egg
Pepper to taste
1 cup mozzarella cheese, shredded
Cook manicotti shells al dente.
Pour half of the spaghetti sauce in the bottom of a 13 x 9-inch baking dish and spread out evenly.
Combine garlic, Parmesan cheese, ricotta cheese, carrot, spinach, egg and pepper in a bowl and mix well. Gently stuff each shell with cheese/vegetable mixture. Place filled manicotti shells on top of spaghetti sauce. Pour remaining half of spaghetti sauce over manicotti and sprinkle with mozzarella cheese. Bake at 350 degrees F for about 20 - 25 minutes.
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Vegetarian Italian Spaghetti In reply to
8 ounces fresh mushrooms, sliced
1 large red pepper, diced
1 large green pepper, diced
10 green onions, chopped
1 large onion, diced
8 large garlic cloves, chopped
3 large shallots, chopped
2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
Dash red pepper
1/4 cup olive oil
4 (15 ounce) cans diced tomatoes, undrained
Salt and pepper, to taste
1 (16 ounce) package spaghetti, cooked
according to directions
Cook and stir mushrooms, peppers, onions, garlic, shallots, basil, oregano and red pepper in hot oil in a large skillet until lightly brown.
Add tomatoes with juice and bring to a boil. Reduce heat to low and simmer 45 minutes. Season to taste with salt and pepper. Spoon sauce over hot spaghetti.
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Vegetarian Lasagna In reply to
1 (8 ounce) package lasagna noodles
2 (10 ounce) packages chopped spinach
2 cups sliced fresh mushrooms
1 cup grated carrot
1/2 cup chopped onion
1 tablespoon oil
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1/2 cup chopped black olives
1 1/2 teaspoons oregano
2 cups cottage cheese, drained
1 pound Monterey jack cheese, shredded
Parmesan cheese
Cook noodles in boiling unsalted water for 8 to 10 minutes or until tender; drain and set aside.
Cook spinach according to package directions and drain well.
In a saucepan cook mushrooms, carrot and onion in oil until tender. Stir in tomato sauce, tomato paste, olives and oregano.
In a greased 13 x 9-inch baking dish, layer half the noodles, cottage cheese, spinach, Jack cheese and sauce mixture; repeat the layers, reserving about 1/2 cup cheese for the top. Sprinkle with Parmesan cheese. Bake at 375 degrees F for 30 minutes.
Let stand for 10 minutes before serving. Freezes well.
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Wagon Wheels with Meat Sauce In reply to
1 tablespoon vegetable oil
1 small onion, chopped
1 clove garlic, finely chopped
1 pound ground beef
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon oregano
Dash of cinnamon
1 (8 ounce) can tomato sauce
1 (No. 303) can tomatoes
1 package wheel pasta
Parmesan cheese
Heat vegetable oil over medium heat. Add onion, garlic and beef. Cook, stirring beef until browned. Add tomatoes and cook for 5 minutes.
Add tomato sauce, salt, pepper, oregano, cinnamon and simmer for 30 minutes, stirring occasionally.
Meanwhile, cook wheels according to package directions. Drain.
Serve wheels topped with meat sauce and sprinkled with Parmesan cheese.
Serves 4 to 6.
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