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Pasta Dishes

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Minestrone Pasta In reply to
3 cups uncooked medium pasta shells (7 1/2 ounces)
2/3 cup Italian dressing
1/2 cup shredded Parmesan cheese
2 medium carrots, sliced (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 1/2 ounce) can Italian-style stewed or diced tomatoes, drained
Cook and drain pasta as directed on package. Toss pasta and remaining ingredients. Serve warm or cold.
Yield: 6 servings.
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Mixed Boyardee In reply to
Half dollar-size width of dry spaghetti (about 2 cups cooked)
1 can tomato soup
2 slices American cheese
Cook spaghetti according to directions and drain. Mix in one can of tomato soup and American cheese. Stir until cheese is melted and all is combined. Enjoy
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More Spaghetti In reply to
12 ounces uncooked spaghetti
1 medium onion
1 pound sausage or ground pork
1 pound ground round steak, turkey or chuck
1 (16 ounce) can whole kernel corn
1 (16 ounce) can tomatoes
1 (4 ounce) jar pimentos, sliced
1 jar stuffed olives, sliced
1 cup Cheddar or American cheese, grated
Cook spaghetti in salted, boiling water while you cut the onion in thin slices.
In a skillet, cook the onion, pork and beef until the meat is brown.
Combine the cooked, drained spaghetti and the meat mixture in a large pot. Add corn (with juice), tomatoes (with juice), pimentos (without juice), olives (without juice), and 1/2 cup cheese. Mix well. Taste, and salt if needed. Pour into a 13 x 9-inch pan and sprinkle the other 1/2 cup cheese on top. Bake 1 hour at 300 to 325 degrees F.
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Mostaccioli In reply to
1 pound ground beef
1 cup onion, chopped
1 (16 ounce) can tomatoes, broken up
2 (8 ounce) cans tomato sauce
1 cup ripe olives, coarsely chopped
1/4 cup Parmesan cheese wedge, grated
1 teaspoon seasoned salt
1/2 teaspoon oregano leaves
1/4 teaspoon crushed red pepper
1 (16 ounce) package mostaccioli
2 tablespoons softened butter or margarine
1 cup mozzarella cheese, grated
In large skillet cook ground beef and onion; drain excess fat. Add tomatoes, tomato sauce, olives, Parmesan cheese, seasoned salt, oregano and crushed pepper. Simmer 15 minutes. Prepare mostaccioli according to package directions. Drain. Toss with softened butter. Arrange in a 3-quart shallow baking dish; pour on meat sauce; top with mozzarella. Place under broiler 2 to 3 minutes until cheese melts.
Makes 8 to 10 servings.
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Mule Driver's Spaghetti In reply to
3 tablespoons olive oil
2 tablespoons butter
6 cloves garlic, minced
2 scallions, white and green parts minced separately
4 serrano chiles, seeded and minced
1 ancho chile, seeded and minced
1/2 teaspoon dried Mexican oregano
1/2 teaspoon thyme
1/4 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
1/2 cup sun-dried tomatoes, chopped
1 pound spaghetti
2 tablespoons fresh cilantro, minced
2 tablespoons parsley, minced
1/2 cup Parmesan cheese, grated
1/2 cup asadero cheese, grated
1/2 cup panela cheese, grated
In a saucepan over low heat, add olive oil and butter, then sauté garlic, white part of the scallions and the serrano chiles until the garlic is soft but not browned. Remove the pan from the heat and add the ancho chile oregano, thyme, salt, pepper and sun-dried tomatoes. Let the contents of the pan sit for about 30 minutes.
Bring a stockpot of water to a boil, add the spaghetti, and simmer until it is al dente. Drain the water from the spaghetti, leaving just a little moisture. Return it to the still hot stockpot in which it was cooked.
Quickly heat the reserved sauce in the microwave, then pour it over the spaghetti. Add the cilantro, green part of the scallions, parsley and cheeses; toss, then serve with a green salad.
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Native American Ravioli In reply to
3 cups sifted all-purpose flour
4 eggs
1 teaspoon salt
1 teaspoon vegetable oil
Pour the flour into a mound on a flat working surface. Make a depression in the center with your hand that almost reaches through to the board. Crack the eggs directly into the well and, with a fork, whip in the salt and oil, mixing the flour in from around the edges. Mix and knead the dough with your hands for 8 to 10 minutes, until the dough has a smooth and elastic consistency. If the dough seems a bit dry, add a little water; add a little more flour if it seems too moist.
When you have obtained the desired consistency, cover the dough with plastic wrap and place it in the refrigerator for 15 minutes.
Divide the dough into handsful and roll out each section to a very thin, even, almost translucent thickness. Use your imagination to cut the dough into any size or shape. Any filling can be used to make the ravioli.
Blue Cornmeal Ravioli
Substitute a combination of 1 cup finely ground blue cornmeal and 1 1/2 cups flour for the flour in this recipe. Increase the number of eggs to 5.
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Nacho Ravioli In reply to
1 (25 ounce) package frozen beef-filled ravioli
1 (16 ounce) jar salsa
1/2 cup shredded Cheddar cheese
1 (2 1/4 ounce) can sliced black olives, drained
2 scallions, sliced
Prepare the ravioli according to the package directions; drain and set aside in the colander.
In the same pot, heat the salsa over medium heat for 2 to 4 minutes. Return the ravioli to the pot; mix well, and cook for 2 to 4 minutes, or until heated through.
Place the ravioli on a platter and sprinkle with the cheese, black olives, and scallions. Serve immediately.
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Noodles In reply to
2 cups (about) all-purpose flour,
sifted before measuring
4 egg yolks
3 tablespoons cold water
1 teaspoon salt
Place sifted flour in mixing bowl. With a fork, make a well in center of flour. Beat egg yolks slightly and add water and salt to them. With the fork, start blending the ingredients together. When the fork has gone as far as it can, begin working ingredients with fingertips until ingredients are well blended.
Remove dough from bowl to a floured board and knead mixture. Divide dough into 3 parts. Roll each section as thin as possible (no thicker than a piece of paper). When the 3 portions have been rolled, place on clean tea towel to dry. The rolled dough must not be sticky, neither must it be brittle.
When partially dry, sprinkle lightly with flour and roll up like a jelly roll. Be quite gentle when you roll the dough and don't press down hard. With a very sharp knife, cut roll into strips from 1/16 inch wide up to 3 inches, depending upon how you wish to use them. Shake out each piece as you cut it. Allow to dry.
These homemade noodles are delicious!
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Noodles Basilico In reply to
1 (12 ounce) package egg noodles
8 ounces cream cheese
1 small can chopped black olives, drained
1/4 cup butter
1 1/2 teaspoons dried basil (basilico) or 1/2 cup loosely-
packed chopped fresh basil
Salt, to taste
Pepper, to taste
Preheat oven to 325 degrees F.
Cook noodles according to directions on the package. Drain and keep hot.
Soften cream cheese and stir in olives. Stir cream cheese mixture into hot noodles, continuing to stir until cheese has completely melted.
Melt butter; add basil, salt and pepper. Stir into noodles. Place in a 2-quart casserole and bake for 20 to 30 minutes.
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Noodles Romanoff In reply to
1 (8 ounce) package curly egg noodles
1 cup small-curd cottage cheese
1 (8 ounce) carton sour cream
1/2 cup sliced ripe olives
1/2 cup sliced scallions
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1/2 cup shredded Cheddar cheese
Cook noodles according to package directions, omitting salt. Drain well.
Combine noodles, cottage cheese and next six ingredients, stirring well. Spoon mixture into a lightly greased 11 x 7-inch baking dish.
To store, cover and refrigerate up to 2 days.
To serve, bake, uncovered, at 350 degrees F for 30 to 35 minutes.
Sprinkle with shredded Cheddar cheese, and bake an additional 5 minutes or until cheese melts.
Makes 6 to 8 servings.
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Ohio State Fair Hidden Valley Ranch Spaghetti and Meatballs In reply to
1 ounce Original Ranch Salad Dressing and Seasoning Mix
1 (26 ounce) jar prepared spaghetti sauce
1 (28 ounce) can tomato puree
2 cups water
1 ounce Original Ranch Salad Dressing and Seasoning Mix
1 pound ground chuck
1 cup seasoned bread crumbs
1 tablespoon garlic powder
1 teaspoon salt
1 pound spaghetti noodles
1/2 cup grated Parmesan cheese
In a large saucepan on medium heat, add together the sauce ingredients and stir until well blended. Bring to boil.
In a medium mixing bowl, place all of the meatball ingredients and mix by hand until well blended. Roll into desired size balls and drop into boiling sauce. Cook, stirring frequently, for 45 minutes.
Prepare the dry noodles per package instructions. Place the noodles, top with sauce, meatballs and cheese. Serve.
Serves 6-8.
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Old-Fashioned Egg Noodles In reply to
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 beaten egg
Add dry ingredients to egg; mix thoroughly. Roll thin; let stand for 20 minutes, then roll up and cut to any width desired. Cook for 10 minutes in hot broth. (Noodles can be frozen.)
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Olive Cheese Spaghetti In reply to
1 (7 ounce) package thin spaghetti
1 pound ground chuck
1 (6 ounce) can tomato paste
1 (8 ounce) jar stuffed green olives
1/4 pound grated Cheddar cheese
1 medium onion, chopped
1 cup water
Sauté onions in small amount of vegetable oil and add ground chuck. Cook until brown, then drain excess fat. Add juice from olives and olive halves. Simmer for a few minutes and add tomato paste. Stir well and mix in grated cheese until melted. Add cooked, drain spaghetti to sauce and mix well.
Serves 6.
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Original Ranch Ravioli In reply to
1/2 cup roasted red peppers, rinsed and drained
1 (9 ounce) package refrigerated meat or chicken ravioli
1 cup Hidden Valley The Original Ranch Dressing
1/4 cup grated Parmesan cheese
Blot dry peppers; cut into thin strips. Cook ravioli according to package directions; drain and combine with pepper strips and dressing in a large nonstick skillet. Cook and stir over medium heat until mixture is hot. Garnish with cheese.
Makes 3 to 4 servings.
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Overnight Lasagna In reply to
2 pounds ground beef
1 medium onion, chopped
1 large can or jar spaghetti sauce
1 teaspoon garlic powder
1 (8 ounce) can tomato sauce
Lasagna noodles, uncooked
16 ounces shredded mozzarella cheese
1 cup water
Brown hamburger and onion, drain. Add spaghetti sauce, garlic powder, and tomato sauce.
Place a layer of lasagna noodles on bottom of greased 9x13 pan. Place half of hamburger mixture over noodles. Sprinkle with Mozzarella. Repeat layers. Pour water around edges. Refrigerate covered overnight or freeze.
Bake 1 hour covered at 350 degrees F, then 15 minutes uncovered or until golden. Let stand 15 minutes.
Serve with garlic toast or Parmesan bread.

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Paladin Blue Macaroni In reply to
3/4 pound macaroni
1/2 pound Paladin Blue Cheese
2 ounces butter
Cook macaroni in salted water. At the same time, mix the butter and Paladin Blue Cheese and cook the mixture slowly in a saucepan for about ten minutes.
Drain the macaroni and turn the Paladin Blue mixture into it. Stir with a wooden spatula and serve immediately.
Serves 4.
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Pantry Pasta In reply to
8 ounces spaghetti
2/3 cup chopped walnuts or whole pine nuts, toasted
1 cup fresh parsley, chopped
1/2 cup sliced black olives
3/4 cup Parmesan cheese, grated
3 tablespoons olive oil
Salt and pepper to taste
Cook the spaghetti in boiling water, as per package directions.
While spaghetti is cooking, chop nuts, parsley and olives. When spaghetti is done, drain and put in a big bowl. Toss with oil, chopped ingredients and salt and pepper. Serve topped with Parmesan.
Makes 2 to 3 generous servings.
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Pasta Amaretto In reply to
1/2 cup slivered almonds
1/4 cup butter
1 cup sliced fresh mushrooms
2 cups shredded Fontina cheese
1/2 cup dairy sour cream
1/4 cup amaretto liqueur
4 ounces spinach linguini, cooked and drained
1/4 cup minced fresh parsley (optional)
In a medium skillet, sauté almonds in 2 tablespoons butter over medium heat until golden. Remove almonds and reserve. Add remaining 2 tablespoons butter to skillet and sauté mushrooms.
Mix mushrooms, cheese, sour cream and liqueur into cooked linguini. Toss well and place over low heat to warm through. Mix in almonds, reserving a few for garnish. Toss with parsley if desired and serve immediately.
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Pasta and Burnt Butter Sauce In reply to
Note: Hot browned butter makes for a buttery flavored pasta
2 cups uncooked pasta (wide noodles, Penne, Linguini, Fuselli)
Water for boiling pasta
1/2 teaspoon salt
1 to 2 teaspoons oil
1/4 to 1/3 cups butter, unsalted
1 teaspoon garlic powder
1 1/2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed
Salt and pepper, to taste
2 to 4 tablespoons grated cheese (Parmesan, Romano, etc)
A few sprigs of finely chopped parsley, optional
Fill a large pot with plenty of cold water, about 3/4 capacity and bring to a boil over high heat. When at a boil, add in the pasta, 1/2 teaspoon salt and 1 to 2 teaspoons oil. Stir pasta continuously until the water returns to a boil. Boil pasta according to packaging, or your preference, stirring occasionally.
Drain pasta well in colander. Wipe the pot dry with a paper towel and then add in the butter. Melt the butter over high heat until frothy, and until its color has turned to an amber golden brown color, but not dark brown or black. Remove the pot from the heat and add in the drained pasta, and then quickly toss it well, as to prevent the pasta from sticking to the pot, coating pasta evenly with butter. Sprinkle in the garlic powder, crushed basil, oregano and grated cheese of choice. Add salt and pepper according to taste and toss well again. Transfer to serving bowl and sprinkle with finely chopped parsley (optional) and serve. You can also place about 1 cup of pasta on a plate, along with the main meal.
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Pasta con Spinach In reply to
3/4 pound spaghetti
1 pound fresh spinach, washed, cleaned and drained
8 fresh mushrooms, sliced
1/2 cup cooked ham, shredded
1/2 cup (1 stick) butter, divided
1/4 cup grated Romano or Parmesan cheese
Add a tablespoon of olive oil to water in a large kettle. Bring to a boil and add spaghetti. Stir occasionally, and cook to al dente. Do not overcook!
Put spinach into heavy covered pot and cook over high heat, stirring once. When cooked limp, set aside with cover on.
Saute the mushrooms and ham together in half the butter, just until warm, not brown.
Press liquid out of spinach and add to the skillet with mushrooms and ham.
Melt remaining butter in serving pot. Add pasta and ham-spinach mixture. Toss well. Sprinkle with cheese.
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Pasta Fazool In reply to
3 tablespoons olive oil
1 1/2 to 2 pounds ground beef
1 large (or 2 small) onions, diced
1 green bell pepper
1/2 cup diced celery
5 or 6 cloves garlic, minced (or
squeezed through a garlic press)
1/2 teaspoon oregano
1/2 teaspoon dried sweet basil
2 (28 ounce) cans plum tomatoes
1 (16 ounce) can dark red kidney beans
1 (16 ounce) cans cannelini (white kidney) beans
2 tablespoons brown sugar
1 (12 ounce) can V-8 Vegetable Juice
1 pound elbow macaroni
Spread olive oil in the bottom of a large stock pot or kettle. Add ground beef and sauté until thoroughly browned, crumbling as it cooks. Add onions, pepper, celery, and garlic and sauté until they start to soften, about 5 to 6 minutes.
Roughly cut the tomatoes into chunks with a sharp knife and add them to pot. Add oregano and dried sweet basil. Add drained red and white kidney beans to pot. Add V-8 Vegetable Juice to pot. Add brown sugar to pot and stir until fully dissolved. Bring soup to a full boil, then reduce heat and simmer (covered) for 1 1/2 to 2 hours.
Just before serving, boil elbow macaroni and drain according to the directions on the box, then stir into the soup.
Serve with grated cheese as a garnish, if desired.
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Pasta Provencal In reply to
4 tablespoons extra-virgin olive oil
1 medium onion, minced
2 plump fresh garlic cloves, peeled and minced
1/2 teaspoon crushed hot red pepper flakes
1 bay leaf
Pinch of salt
1 fennel bulb, trimmed and cut into matchstick pieces
1 (28 ounce) can crushed tomatoes in purée
Zest of 1 orange, cut into matchsticks
1 pound dried tubular pasta, such as penne
1/4 cup fresh flat-leaf parsley, snipped
with scissors or coarsely chopped
In an unheated skillet that will be large enough to hold the pasta, combine the oil, onion, garlic, red pepper, bay leaf and salt, and toss to coat with the oil. Place over moderate heat, cooking just until the garlic turns golden but not brown, 2 to 3 minutes. Add the fennel, stirring to combine. Cover and sweat over moderate heat for 10 minutes, stirring every few minutes.
Add the tomatoes and orange zest. Stir to blend and simmer, uncovered, until the sauce begins to thicken, about 15 minutes. Taste for seasoning. Remove and discard the bay leaf.
Cook the pasta according to package directions until tender but still firm to the bite. Drain and add to the skillet with the fennel sauce and toss to coat. Cover, turn the heat to low and let rest 1 to 2 minutes. Stir, taste for seasoning and add the parsley.
Transfer to warmed shallow soup bowls and serve immediately.
Makes 4 to 6 servings.
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Pasta Rags and Salmon In reply to
6 quarts water
2 tablespoons plus 1 teaspoon salt
1 pound fresh pasta sheets or 1 pound dry lasagna noodles
6 tablespoons extra-virgin olive oil
8 ounces fresh salmon fillet, skin and bones
removed, fish cut into paper-thin slices
1 cup diced, seeded ripe tomato
1/4 cup chopped fresh dill
1/2 teaspoon pepper
Bring water and the 2 tablespoons salt to a boil in a large pot. Add pasta; cook 4 to 6 minutes until al dente (if using dry pasta, follow package directions). Drain, reserving 1 cup cooking water. Do not rinse pasta.
Put pasta in a bowl; add olive oil and toss to coat. Add the 1 teaspoon salt and remaining ingredients; toss again, adding some of the reserved water if you prefer a more liquid sauce. Serve immediately.
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Pasta San Guiseppi In reply to
1 medium cauliflower head
1 pound spaghetti
1/2 cup vegetable oil
1/3 cup extra virgin olive oil
2 cloves sliced garlic
1/3 cup toasted bread crumbs (unseasoned)
Black pepper to taste
Red pepper flakes (optional)
Place whole cauliflower in 6 quarts salted water, bring to a boil and cook until tender, about 5 minutes. Remove cauliflower from pot, but do not discard water.
Return water to a boil and cook pasta. While pasta is cooking, heat olive oil and vegetable oil in skillet until it starts to sizzle. Remove pan from heat and add garlic.
Drain most of water off pasta leaving it just a bit drippy, transfer to a large serving bowl. Break cauliflower into florets and combine with pasta, garlicky oil, black pepper and red pepper flakes. Top with toasted bread crumbs.
Serves 6 to 8.
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Pasta Torte In reply to
1 pound ricotta cheese
1 pound rigatoni, ziti, or mostaccioli pasta
2 eggs beaten
5 tablespoons Parmesan
1/4 cup Italian seasoned breadcrumbs
1 tablespoon butter
8 ounces mozzarella cheese
2 tablespoons parsley, fine chop (optional)
1/4 cup chopped prosciutto (optional)
Preheat oven to 350 degrees F. Grease a 10-inch springform pan.
Cook pasta until tender.
In a medium bowl, combine ricotta and eggs plus 3 tablespoons parmesan (and parsley) and set aside.
In a small bowl, combine bread crumbs and 2 tablespoons parmesan until blended. Toss pasta with butter.
Layer 1/3 pasta, 1/2 ricotta, 1/3 mozzarella, 1/2 prosciutto and 1/3 breadcrumbs in the pan. Repeat layers, finishing with 1/3 pasta, mozzarella and breadcrumbs. Bake 30 to 35 minutes (40 to 45 minutes if refrigerated). Cool 10 minutes.
Run knife around and remove sides of pan to serve.
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