Any good pasta recipes?

I really like Italian pasta. I like to make it as well. I try pretty much any recipe I can get a hold of. Lasagna is mainly my specialty.





I like pasta with a more tomatoey and cheesey taste and not too spicy.





Any suggestions?Any good pasta recipes?
SOUR CREAM LASAGNA





1 (8 oz.) pkg. medium noodles


1 lb. ground beef


2 (8 oz.) cans tomato sauce


1 tsp. salt


1/8 tsp. pepper


1/4 tsp. garlic salt


1 c. cottage cheese


1 c. sour cream


3/4 c. shredded cheddar cheese





Cook noodles according to directions and drain. Brown meat. Stir in tomato sauce, salt, pepper, garlic. Simmer 5 minutes. Combine noodles, cottage cheese, and sour cream. In 2 quart casserole alternate layers of noodle mixture and meat mixture starting with noodles. Top with cheddar cheese. Bake at 350 degrees for 20 to 25 minutes. Serves 8.














Old World Lasagna





1 quart spaghetti sauce


1 tablespoon olive oil


1/2 pound lasagna noodles -- uncooked


16 ounces mozzarella cheese -- shredded


2 cups ricotta cheese -- cup


16 ounces parmesan grated





Use the spaghetti sauce recipe for sauce. Add oil to 3 quart boiling water. Add 12 pieces of Lasagna 2 pieces at a time to the boiling water. Cook uncovered for 15 minutes. Drain and rinse the lasagna in cold water and set aside. Preheat oven to 350 degrees. Grease a 13x9x2 dish. Put in layers starting with spaghetti sauce. Use 1/3 sauce, then 1/3 noodles, then 1/3 ricotta, 1/3 mozzarella, and then 1/3 of the parmesan. Repeat twice more ending up with the parmesan on top. Bake uncovered for 45 minutes. Let stand 15 minutes before cutting.











Three-Cheese Lasagna


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.











Olive Garden Five-Cheese Lasagna


Cream Sauce


1/4 cup butter


1/4 cup all-purpose flour


2 cups milk





Melt butter with medium heat in heavy, 1-quart saucepan. Add flour and stir until well-blended; cook until frothy.





Add milk, stirring constantly with wire whisk as mixture comes to a simmer. Cook and stir until thickened (3-4 minutes). Chill while mixing other ingredients.





Cheese Filling


1/4 cup sun-dried tomatoes (oil packed), minced


1 tablespoon fresh garlic, minced


3 1/2 cups ricotta cheese


3 eggs


1 cup grated Parmesan cheese


1/2 cup grated Romano cheese


1/2 teaspoon salt


1 teaspoon black pepper





Drain and mince tomatoes and garlic. Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic. Add 1 1/2 cups cooled cream sauce and mix until well blended. Refrigerate, reserving 1/2 cup for later use.





Other


4 cups mozzarella cheese, shredded


1 cup spinach lasagna noodles or regular if unavailable


Marinara sauce, as desired


Extra Parmesan cheese, freshly grated





Cook lasagna noodles according to package directions.





Cool under cold water and drain. Place 3 lasagna noodles in a 9 x 13 x 2-inch lightly oiled baking dish, overlapping slightly.





Spread 1 1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.





Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles. Spread 1/2 cup of reserved cream sauce over top and cover lightly with foil.





Preheat oven to 350 degrees F and bake for 1 hour. Remove from oven and keep warm at least 30 minutes before serving.





Serve topped with hot marinara and Parmesan cheese. (Can be refrigerated a day before baking if desired.)











This is what I threw together tonight !





1 lb of ground beef, browned, with small diced onions, drain


1 box of lasagna noodles, cooked and drained


1 small container of cottage cheese


1 8 oz of sour cream


2 eggs


1 can cheddar cheese soup


8 oz shedded mozz cheese


8 oz cobly and jack cheese


italian seasonings


1 large jar of ragu or sauce you like





Pour some sauce in bottom of pan


Place noodles 3 across or to fill pan


If using meat place across the noodles, spooning a bit of sauce over meat








Combine the sour cream and cheddar soup


Spoon on layer of meat


Place another layer of noodles


Combine eggs, mozz cheese, cottage cheese and some italian seasoning


Spread over noodles


Place layer of noodles


Spread sauce over noodles


Bake in over 350 til hot and bubbly


Take out and sprinkle cobly/jack cheese and cover with foil


Heat til cheese is melted


Let stand before cutting


May sprinkle Italian seasonings over top depending on your taste

















7 CHEESE LASAGNA





3 lbs. hamburger


1 onion, diced


8 oz. mushrooms, sliced


1/2 c. green pepper, diced


1 pkg. taco seasoning


2 tbsp. basil


2 tsp. oregano


1 lg. can (18 oz.) tomato paste


3 tsp. Lawry's seasoning salt


12 oz. shredded cheddar cheese


12 oz. shredded Mozzarella cheese


8 oz. shredded colby cheese


8 oz. shredded Monterey Jack cheese


1/2 c. grated Parmesan cheese


15 oz. tub Ricotta cheese


16 oz. dry curd cottage cheese


9 lasagna noodles





Brown hamburger; drain. Add onion, mushrooms, green pepper, taco seasoning, basil, oregano, tomato paste and dry curd cottage cheese. Mix well. Mixture should be dry. Cook lasagna noodles per package directions. Drain. In 9';x13'; pan, layer as follows:


1. 3 tbsp. meat mixture





2. 3 noodles





3. spread 1/2 of Ricotta cheese





4. 1/2 of meat mixture





5. 1/3 of shredded or grated cheeses





6. 3 noodles





7. 1/2 of Ricotta cheese





8. 1/2 of meat mixture





9. 1/3 of shredded or grated cheeses





10. 3 noodles





11. 1/3 of shredded or grated cheese





Cover with tin foil. Bake at 350 degrees for 1 1/2 hours or until heated thoroughly.














Four Cheese Chicken Fettuccine





8 oz. fettuccine


1 can cream of mushroom soup


8 oz. cream cheese, cubed


1 can mushrooms, drained


1 cup whipping cream


1/2 cup butter or margarine


1/4 tsp. garlic powder


3/4 cup grated Parmesan cheese


1/2 cup shredded mozzarella cheese


1/2 cup shredded Swiss cheese


2-1/2 cups cubed cooked chicken


TOPPING:


1/3 cup seasoned bread crumbs


2 Tbs. butter or margarine, melted


1 to 2 Tbs. grated Parmesan cheese





Cook fettuccini according to package directions. Meanwhile, in a


large kettle, combine soup, cream cheese, mushrooms, creams, butter


and garlic powder. Stir in cheese; cook and stir until melted. Add


chicken; heat through. Drain fettuccine; add to the sauce. Transfer


to a shallow greased 2-1/2 qt. baking dish. Combine topping


ingredients; sprinkle over chicken mixture. Cover and bake at 350


for 25 minutes. Uncover; bake 5-10 minutes longer or until golden


brown.











Olive Garden Alfredo Fettuccine


1 pint heavy cream


1 stick (1/2 cup) butter


2 tablespoons cream cheese


1/2 - 3/4 cup Parmesan cheese


1 teaspoon garlic powder, add in more to suit your taste if you prefer


Salt and pepper, to taste


8 ounces fettuccine, cooked and drained





In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.





Toss pasta lightly with sauce, coating well. Leftovers freeze well.











FOUR CHEESE FETTUCCINE





6 oz. fettuccine noodles


6 oz. spinach fettuccine noodles


2 tbsp. butter


1 1/4 c. half and half or light cream


1 c. grated Mozzarella cheese


1/2 c. grated Fontina cheese


1/2 c. grated Provalone cheese


1/4 c. grated Romano cheese


1/4 c. chopped fresh parsley


1/2 tsp. black pepper





Cook both fettuccines in large pot of boiling water to package directions. Drain and return to covered pot to keep warm.


In 1 quart pot over medium-low heat, melt butter, then stir in half and half and all cheeses. Cook 4 minutes stirring constantly until melted. Add cheese mixture, parsley and pepper to fettuccine that was set aside. Toss until well combined.





Remove to serving bowls, serving immediately, topping with additional grated Romano cheese if desired. Serves six.














3 cheese manicotti





Prep: 50 minutes


Bake: 35 minutes























Ingredients


1/4 cup chopped onion


1 clove garlic, minced


1 tablespoon cooking oil


1 14-1/2-ounce can tomatoes, cut up


1 8-ounce can tomato sauce


1 teaspoon sugar


1 teaspoon dried oregano, crushed


1/4 teaspoon dried thyme, crushed


1 small bay leaf


8 dried manicotti shells


2 beaten eggs


2 cups shredded mozzarella cheese (8 ounces)


1-1/2 cups ricotta cheese or cream-style cottage cheese


1/2 cup grated Parmesan cheese


1/2 cup snipped fresh parsley


1/2 teaspoon dried oregano, crushed


Dash pepper





Directions


1. For sauce, in a 2-quart saucepan cook onion and garlic in hot oil until tender. Add undrained tomatoes, tomato sauce, sugar, the 1 teaspoon oregano, the thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until thickened. Remove from heat; discard bay leaf.


2. Meanwhile, cook pasta according to package directions; drain. Rinse shells in cold water.


3. For filling, in a medium mixing bowl stir together eggs, half of the mozzarella cheese, the ricotta or cottage cheese, Parmesan cheese, parsley, the 1/2 teaspoon oreAny good pasta recipes?
I like lots of cheese, if you do just increase the amounts. ALso, if you don't want the beef, just omit it.





Baked Ziti





Ingredients


1 lb ziti pasta, dry


1 lb ground beef


15 ounces ricotta cheese


1/2 cup grated parmesan cheese


1/4 cup chopped fresh parsley


1 egg, slightly beaten


3/4 teaspoon salt


1/4 teaspoon pepper


29 ounces pasta sauce (jarred, or homemade)


8 ounces mozzarella cheese, shredded


Directions





Boil pasta.


Drain and set aside.


Brown ground beef.


Drain and remove from heat.


Add ricotta, parmesan, parsley, egg, salt, pepper, and half of sauce to meat and mix well.


Add ziti and toss gently to coat.


Spoon mixture into a 13x9-inch baking pan.


Pour remaining sauce over pasta mixture.


Sprinkle with mozzarella cheese.


Bake, uncovered, at 350 degrees for 20 minutes, or until hot and bubbly.
Spaghetti w /creamy tomatoe pepper sauce


2 tblsp olive oil


1 sm onion chopped


2 tblsp minced garlic


1 lrg bell pepper chopped


2 lrg tomatoes


1/4 c fat free half and half


1/2 c grated 2% parmesan cheese


1/2 tsp black pepper


8 c whole wheat spaghetti


Hear oil in large skillet over med low heat. add onion and garlic. cook


over med heat 5 min or untill onion is soft,stirring constantly . Add bell


pepper cook 4 min or untill pepper is crisp tender. stir in tomatoes .


2. Remove from heat let cool 2 minutes. return skillet to heat . gradually


stir in half and half,cheese and black pepper.reduce heat to low,cook 5 minutes


or until heated through. serve over spaghetti.
Yeah I just made it up yesteday. Boil some Rottini pasta. Saute slices of summer sausage with onions, bellpeppers, mushrooms and crushed garlic and seasonings. Drain the pasta and add spaggetti sauce let it simmer for 10 min. add the meat mixture, then add loads of Italian blend shredded cheese and let it simmer about 10 more min. and viola! ( non stick pots and skillet recomended)
i had this last night for dinner and i ate 5 plates its so good!





cook liguini, make a homade alfredo sauce...butter and parm. cheese, but mix in some tomato sauce, mix a little bit of oregano, onion powder, and garlic powder. cook some chicken and cut it up into cubes. mix everything together and enjoy.
if you like stuffed shells, try this cheese mixture. 1 cup Parmesan,2 cups mozzarella,8 oz ricotta, and 8 oz cream cheese. the cream cheese makes it really creamy. stuff cooked shells w/cheese mixture. top w/marinara sauce and bake about 20 min. @ 350
You bet!! Try a sugar rosa sauce. Make your favorite tomatoe based sauce, then mix it with 2/3's red suace, and 1/3 heavy cream. I generallyl like to bump up the garlic as the cream mellows it out alot. I generally ad shrimp or blackened chicken. Yummmmmmm