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Pasta Dishes

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Penne with Tomatoes In reply to
2 1/2 pounds ripe Roma Tomatoes, chopped
3 large cloves garlic, chopped
1 large bunch basil, coarsely chopped
Salt and freshly-ground pepper, to taste
1/2 to 3/4 pound Mozzarella, cubed
1 1/2 tablespoons olive oil
1 pound penne, cooked al dente
6 teaspoons freshly-grated Parmesan
Combine all ingredients except penne and Parmesan. Toss well.
Place bowl in bright sun for about 2 to 4 hours. If the sun is unavailable, allow mixture to remain at room temperature for at least four hours.
Place penne in serving bowl. Top with tomato and cheese mixture. Toss well.
Serve with Parmesan cheese.
Serves 4.
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Pepperoni Alfredo In reply to
8 ounces fresh or dried fettuccine, cooked
2 tablespoons butter or margarine
1 cup half-and-half or light cream
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 to 3/4 cup parmesan cheese
6 to 8 ounces sliced pepperoni
Melt butter in large skillet. Stir in half-and-half, nutmeg and pepper. Cook and stir 5 minutes or until mixture thickens slightly.
Stir in cheese and cook over low heat just until melted, stirring constantly. Immediately stir in pepperoni and warm fettuccine; toss to coat with sauce.
Makes 4 servings.
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Pepperoni Cheese Ravioli In reply to
1 (25 ounce) package frozen cheese ravioli
1/2 pound fresh mushrooms, sliced
1 (3 1/2 ounce) package sliced pepperoni, diced
1 small onion, cut into wedges
1 tablespoon butter or margarine
1 (8 ounce) can tomato sauce
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/2 cup sour cream
Cook ravioli according to package directions.
Meanwhile, in a large saucepan, saute mushrooms, pepperoni and onion in butter until onion is tender. Stir in tomato sauce, Parmesan cheese, garlic powder, basil, oregano and cayenne; heat through. Remove from the heat; stir in sour cream. Drain ravioli; toss with cream sauce.
Yields 4 to 6 servings.
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Peppery Portabellas with Pasta In reply to
1 pound portabella mushrooms, without stems
12 ounces fettuccine pasta, uncooked
4 tablespoons olive oil, divided
1 teaspoon salt, divided
3/4 teaspoon ground black pepper
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper
1 (15 ounce) can crushed tomatoes in purée
1 cup chicken or vegetable broth
8 ounces fresh asparagus or green beans,
sliced diagonally in 1-inch pieces
Bring a large, covered pot of water to a boil. Trim and thinly slice mushrooms; halve each slice. Add pasta to boiling water; cook until barely tender, about 10 minutes.
Meanwhile, in a large, non-stick skillet, heat two tablespoons of oil over high heat. Add mushrooms; cook and stir about five minutes. Sprinkle with 1/4 teaspoon of salt and black pepper. Remove to a plate; cover loosely to keep warm.
In the same skillet, heat remaining two tablespoons of oil. Add garlic, red pepper and remaining 3/4 teaspoon salt. Cook and stir over medium high heat until garlic is golden, about one to two minutes. Immediately add crushed tomatoes and chicken broth. Bring to a boil, reduce heat to medium and simmer, uncovered, to blend the flavors and thicken sauce, about five minutes.
Add asparagus or green beans; cover and cook until barely tender, about two minutes. Stir in cooked mushrooms and any accumulated liquid.
Drain pasta; place in large serving bowl or individual bowls. Spoon mushroom mixture over pasta. Sprinkle with chopped parsley, if desired.
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Pesto Pasta In reply to
12 ounces pasta, rotini or rigatoni
4 teaspoons dried basil, crushed (or 1/4 cup fresh, chopped)
2 cloves garlic, minced
2 tablespoons olive oil
4 ounces light cream cheese
1/2 cup light cottage cheese
1/2 cup Parmesan cheese
1/3 cup dry white wine
1/2 cup snipped parsley
1/3 cup water
Cook pasta according to directions. Drain and keep warm.
Heat olive oil in saucepan or skillet. Add basil and garlic and cook about 1 minute. Reduce heat and add cream cheese, cottage cheese and Parmesan cheese. Heat and stir until fairly smooth. Stir in with, parsley and water. Cook uncovered 3 minutes or until slightly thickened.
Serve over pasta.
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Pizza Lasagna In reply to
1 (40 ounce) tray frozen lasagna (any flavor)
Pepperoni slices
1 (11 ounce) can refrigerated breadsticks
1 cup shredded mozzarella cheese
Cook lasagna according to package directions.
Remove from oven and arrange pepperoni slices over top of hot lasagna. Separate dough into breadsticks. Evenly place breadsticks lengthwise and crosswise over pepperoni, weaving to form a lattice crust. Trim any excess dough. Place lasagna on a cookie sheet. Bake at 325 degrees F for 25 to 35 minutes or until breadsticks are golden brown.
Sprinkle mozzarella cheese over the top and return to oven just until cheese has melted.
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Pizza Macaroni In reply to
1 small package Creamettes macaroni
1 pound ground beef
1 onion, chopped
1 (8 ounce) can pizza sauce
1 large can Hunt's tomato sauce with bits
Salt and pepper to taste
1/4 teaspoon garlic salt
1/2 teaspoon oregano
8 ounces mozzarella cheese, grated
1 green bell pepper, sliced
1 small package pepperoni, sliced thin
1 small can mushroom bits, drained
Cook meat and onion; drain off fat. Cook macaroni until almost tender (about 5 minutes). Do not overcook or rinse. Mix macaroni, meat mixture and tomato sauce in bowl. Pour into a 9 x l3-inch pan. Sprinkle top with seasonings. Pour pizza sauce over top, cover with Mozzarella and top with green pepper, mushrooms and pepperoni. Bake at 350 degrees F for 25 minutes. (Can be made a day ahead and kept in refrigerator, but bake 5 minutes longer).
Serves 4 to 6.
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Pizza Spaghetti In reply to
1 pound spaghetti
1 cup milk
1 egg
1 teaspoon seasoned salt
1 teaspoon garlic salt
4 cups shredded mozzarella cheese, divided
1 (32 ounce) jar spaghetti sauce
1 (3 1/2 ounce) package pepperoni or 3/4 pound ground beef or Italian sausage
1 (4 ounce) can mushrooms (optional)
1 green bell pepper, chopped (optional)
1 onion, chopped (optional)
Cook spaghetti as directions on package; drain well and put back into pan.
In a separate bowl, beat milk and egg together and mix into spaghetti. Add seasoned salt and garlic salt. Pour into a greased 9 x 13-inch pan. Spread spaghetti sauce over top of spaghetti; stir to mix. Sprinkle 2 cups of the mozzarella cheese over sauce/spaghetti mixture. Add pepperoni or ground beef or Italian sausage, mushrooms, green bell pepper and onion to top of spaghetti mixture; sprinkle remaining 2 cups mozzarella cheese over top of casserole and bake, uncovered, at 300 degrees F for 1 hour.
Serves 6 to 8.
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Pizza Spaghetti Bake In reply to
1 pound spaghetti, cooked and drained
1 cup milk
Oregano, to taste
2 eggs, beaten
Garlic to taste
32 ounces spaghetti sauce
1 package pepperoni, sliced
1 pound ground beef or turkey
Salt and pepper to taste
3 cups (or more) shredded mozzarella cheese
Combine cooked spaghetti, milk and eggs. Place in a 9 x 13-inch pan. Spread spaghetti sauce over spaghetti.
Brown ground beef or turkey. Season with spices; drain. Place hamburger over spaghetti sauce. Add a layer of pepperoni. Top with shredded cheese. Bake uncovered for 1/2 hour at 350 degrees F.
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Popeye Noodles In reply to
2 cups whole milk
2 cups egg noodles
1/4 teaspoon salt, or more, to taste
1 tablespoon unsalted butter
2 tablespoons chopped onion
10 to 12 ounces fresh spinach, chopped
Generous grind of black pepper
Pinch of nutmeg
Place milk, noodles, salt and butter in a large, heavy saucepan. Over low heat, cook noodles in milk, stirring occasionally, until they are softened and the milk has been almost completely absorbed. The noodles should be very soft and creamy in texture.
In a skillet, melt butter over medium heat. Add onion and cook briefly until it is softened. Stir in the spinach, and cook it until all the leaves are wilted. Mix the spinach into the noodles and heat through, sprinkling in the pepper and nutmeg at the end.
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Portabella Ravioli with Basil Brown Butter and Mizithra Cheese In reply to
8 ounces unsalted butter
Pinch salt
Pinch white pepper
Dash lemon juice
2 cups baby spinach leaves
1 ounce torn fresh basil leaves
1 teaspoon minced garlic
2 pounds Portabella ravioli, cooked and drained
1 cup shredded mizithra cheese
Sprig of parsley
Sprig of rosemary
2 tablespoons diced roasted red bell pepper
Add the butter to a hot sauté pan and heat until it begins to brown. Add salt, pepper and a dash of lemon juice just before butter starts to burn. Add the spinach, basil, garlic and ravioli, then toss well. Add the cheese and toss well until the ravioli is evenly coated with the cheese.
Gently spoon into a serving bowl with a slotted spoon to prevent an excess of liquid. Garnish with the parsley, rosemary and red peppers.
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Practically Effortless Lasagna In reply to
1 pot homemade tomato sauce*
1 box lasagna noodles, uncooked**
1/2 to 3/4 pound ricotta
1 1/2 pound mozzarella, sliced thin***
*The sauce is all-important; use your favorite. I always use "Grandma Vinny's Sauce."
**Use Ronzoni or another premium brand.
***I've tried both sliced and shredded and find that thinly sliced works best.
Ladle a small amount of sauce (just enough to cover the bottom) into a Pyrex baking dish. Spread it around so the entire bottom of the dish is covered lightly. Dip lasagna noodles into sauce so each is covered with a thin layer. Put one layer of sauce-covered noodles in the dish. Dot all over with the ricotta. Cover with a thin layer of mozzarella. Cover with a thin layer of sauce. Repeat with another layer of sauce-covered noodles, ricotta and mozzarella until you run out of room--usually about 2 to 3 layers, ending with a layer of noodles. For the top layer of noodles, spread a little extra sauce on top. This layer will burn unless it's completely covered. Cover the dish tightly with plastic wrap. Use two pieces, one on either side and meeting in the middle, if necessary. Microwave on HIGH for 10 minutes, turning dish once. Turn dish again and microwave at 50% power for 30 minutes, again turning dish once during the cooking.
Carefully remove plastic wrap and allow lasagna to rest for 5 to 10 minutes before cutting and serving.
NOTES:Normal tendency is to use a lot of sauce and cheese to make this dish as rich as possible. This is a mistake. Be sparing with the sauce and the cheeses and the lasagna will hold together beautifully and cut easily. If you go overboard, you'll have a soupy, gloppy mess.
Servings: 8
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Quick Chili Lasagna In reply to
1 box lasagna noodles, cooked and drained
6 cups prepared chili (canned is great)
2 cups sour cream
2 cups Cheddar cheese, grated
Lightly grease a 13 x 9-inch baking dish and line with half of cooked noodles. Layer half of chili, half of sour cream and half of cheese on top of noodles. Repeat layering, beginning with remaining noodles. Bake at 350 degrees F for about 15 to 20 minutes.
Serves 8.
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Quick Lasagna In reply to
2 tablespoons olive oil
1 pound ground beef
3 Italian sausages, remove skin
1/4 cup chopped onion
1/4 cup chopped celery (opt)
16 ounces tomato paste
15 ounces chopped tomatoes
1 clove garlic, chopped
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon granulated sugar
1 teaspoon sweet basil
1 teaspoon parsley
Pinch of oregano
1/4 cup grated parmesan cheese
1 pound mozzarella cheese, shredded
1 pound ricotta cheese
1 pound no-bake lasagna noodles
In a large skillet, heat olive oil and brown sausage and ground beef. Add tomato paste, garlic, salt, pepper, can of chopped tomatoes, sugar, parsley, sweet basil and oregano. Heat thoroughly.
Preheat oven to 350 degrees F.
In a 9 x 13-inch pan, (greased, if it’s not a nonstick pan) layer 3 noodles, 1/3 to beef mixture, 1/3 the ricotta, mozzarella, and parmesan. Repeat layers of noodles, meat, and cheese twice, ending with layer of grated parmesan and mozzarella. Bake for 30 to 60 minutes until golden and bubbly.
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Quick Vegetable Pasta In reply to
1 (16 ounce) bag frozen cauliflower, broccoli
or vegetable medley
1/4 teaspoon garlic powder
1/2 teaspoon parsley
Salt and pepper to taste
1 chicken bouillon cube (optional)
1 onion, chopped (optional)
1 pound spaghetti
3 tablespoons olive oil
2 to 3 cloves garlic, chopped
In a large saucepan, Bring 6 cups water to a boil. Add frozen vegetables, salt, pepper, parsley, garlic powder, bouillon cube and onion, (if using), and return to a boil. Reduce heat and simmer until cauliflower is tender. Break spaghetti into fourths and add to pot. Simmer until pasta is tender.
Meanwhile, heat olive oil in a small skillet and brown garlic. Very carefully add oil and garlic to pot of boiling spaghetti (mixture will splatter, so be careful!). (DO NOT DRAIN.)
Serve in a shallow bowl with plenty of grated parmesan cheese.
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Ranch Noodles In reply to
8 to 12 ounces narrow egg noodles
1 cup mayonnaise
1 cup sour cream
1 package ranch-style salad dressing mix
Minced fresh parsley and/or fresh dillweed
Yield: 12 side-dish servings
Boil noodles in lightly salted water until done. Drain. Blend mayonnaise, sour cream and dry ranch dressing mix. Dress the hot, drained noodles with as much ranch dressing as you like.
Serve noodles warm, strewn with fresh minced parsley and/or dillweed. Use any remaining ranch dressing mix as a dip for blanched vegetables.
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Ranch Style Egg Noodles In reply to
1 (12 ounce) bag egg noodles
1 tablespoon butter or margarine
1 cup Ranch dressing
Cook egg noodles as directed; drain. Add a tablespoon of margarine and pour in Ranch dressing. Stir. Add a little parsley for color. Serve warm.
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Ranch Turkey Pasta Dinner In reply to
2 1/2 cups uncooked penne or medium tube pasta
6 to 8 tablespoons butter or margarine
1 envelope ranch salad dressing mix
1 cup frozen peas and carrots, thawed
3 cups cubed cooked turkey
Cook pasta according to package directions.
Meanwhile, in a large skillet, melt butter. Stir in salad dressing mix until smooth; heat through. Add peas and carrots; cook and stir for 2 to 3 minutes. Drain pasta and add to skillet. Stir in turkey and heat through.
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Rancho Pasta In reply to
1 pound angel hair pasta
Enchilada sauce, simmered until very thick
1/2 cup feta cheese, grated
Cook the pasta until it is al dente. Top with sauce, then sprinkle on the cheese.
Serves 4.
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Ravioli In reply to
4 cups all-purpose flour
3 eggs
1 tablespoon water
Mix all ingredients together, making a dough, and work until firm. Cut in two and roll into 2 thin sheets.
Filling
10 ounces frozen chopped spinach
1 tablespoon finely chopped onion
1 tablespoon butter or margarine
1 beaten egg
2/3 cup ricotta cheese
1/2 cup grated Romano cheese
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
In a skillet cook onion in butter or margarine until onion is tender but not brown. Squeeze spinach to remove the excess moisture, then add the spinach to the sautéed onions mixture and heat thorough.
In mixing bowl combine egg, ricotta, Romano, salt, nutmeg and spinach mixture. Mix thoroughly.
Place 1 teaspoon of mixture on one of the dough sheets at 2-inch intervals. To seal the dough, dip your finger into cold water and moisten the dough around each ricotta mound. Place second sheet over the first and press with fingers around each mound. Cut into 2-inch squares, making sure that the edges are well sealed.
Boil water which has been salted, adding a little olive oil to the water to prevent sticking. Drop the ravioli one by one into the boiling water. Cook only as many as fit comfortably into the pan. When the ravioli are cooked, they will raise to the top of the water. Remove with a slotted spoon.
Serve with spaghetti sauce or with butter and Romano cheese.
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Ravioli Lasagna In reply to
1 package frozen cheese ravioli
1 (28 ounce) jar pasta sauce
1 pound ground beef
1 1/2 cups shredded mozzarella cheese
Preheat oven to 425 degrees F.
Brown ground beef in skillet.
Spoon 1 cup pasta sauce onto bottom of a 9 x 11 x 2-inch baking dish. Layer 1/2 of the frozen ravioli on top of sauce. Cover with 1/2 ground beef and then 3/4 cup mozzarella cheese. Cover with 1 cup sauce. Repeat layering with pasta and ground beef and top with remaining sauce, making sure the sauce covers the ravioli. Bake, covered, for 35 minutes.
Sprinkle with remaining mozzarella cheese and bake, uncovered, until cheese is browned and bubbly (about 5 minutes). Garnish with Parmesan cheese and parsley.
Serves 4 to 6.
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Ravioli Lasagna 2 In reply to
1 (20 ounce) package four cheese ravioli, prepared
according to package directions, drained
1 (15 ounce) container low-fat ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 large eggs, lightly beaten
1/3 cup milk
1 (23.5 ounce) container family size marinara sauce
1/4 cup freshly grated Parmesan cheese
Preheat oven to 350 degrees F. Grease two 8 x 4-inch loaf dishes.
Combine ricotta cheese, spinach, eggs and milk in medium bowl.
Place one-fourth of the pasta in each prepared baking dish. Add one-fourth of the sauce and half of the ricotta mixture to each baking dish. Top each with half of the remaining pasta and half of the remaining sauce. Sprinkle both baking dishes with Parmesan cheese. Cover one baking dish with plastic wrap, then over-wrap with foil. Label and freeze for up to 2 months. Cover remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving.
Makes 4 servings.
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Ravioli Skillet Lasagna In reply to
2 cups light, chunk-style, spaghetti sauce
1/3 cup water
1 (9 ounce) package refrigerated or frozen cheese or meat-filled ravioli
1 egg, slightly beaten
1 (15 ounce) container ricotta cheese
1/4 cup grated Romano cheese
1 (10 ounce) package frozen, chopped spinach, thawed and drained
Additional Romano and/or Parmesan Cheese, grated
In a large skillet, combine spaghetti sauce and water. Bring to a boil. Stir in the ravioli, then cover and cook mixture over medium heat for five minutes until ravioli is almost tender, stirring a couple of times to prevent sticking.
Meanwhile, in a medium bowl, combine the egg, ricotta cheese, and Romano cheese. Dot/sprinkle the ravioli, in the skillet, with the spinach and then spoon the ricotta mixture over the spinach. Cover and cook over low heat for ten minutes more until ricotta layer is set and pasta is tender. Sprinkle each serving with additional, grated Romano and/or Parmesan cheese.
Serve with a dinner salad and hot garlic bread.
Makes 4 servings.
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Ravioli Stroganoff In reply to
1 (20 ounce) package cheese ravioli
1 pound lean ground turkey
1 tablespoon Italian seasoning
1 (10 ounce) can cream of mushroom soup
1 cup sour cream
Preheat oven to 350 degrees F.
Prepare ravioli according to package directions; drain and set aside.
In a medium frying pan, over medium heat, brown ground turkey with Italian seasoning. Drain any fat.
In a large bowl, combine cooked ground turkey, soup and sour cream. Gently mix in ravioli. Place in a baking dish, cover and bake for 15 minutes or until thoroughly heated. Sprinkle the top with Italian seasoning.
Serve hot.
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Ravioli with Artichoke Sauce In reply to
1 (25 ounce) package frozen beef or chicken ravioli
1 cup sliced fresh mushrooms
1 garlic clove, minced
2 tablespoons olive oil or vegetable oil
3 tablespoons all-purpose flour
1 2/3 cup milk
3/4 cup shredded Gruyere, Swiss provolone or mozzarella cheese
2 tablespoons dry white wine or milk
1 (14 ounce) can artichoke hearts, drained and quartered
1/4 cup pine nuts or slivered almonds, toasted
Chopped parsley (optional)
Prepare ravioli according to package directions.
Meanwhile, in a medium saucepan, cook mushrooms and garlic in hot oil until mushroom are tender.
Stir in flour. Add milk; cook and stir until thickened and bubbly. Add cheese and wine; heat and stir until cheese is melted.
Add artichoke hearts and pine nuts; heat through. Serve sauce over prepared ravioli. Garnish with chopped parsley, if desired.
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