What Are Some Great Pasta Dish Recipes?

I Don't Like Veggies That Much, But I Love Meat Fish Chicken Turkey Ham Anything Like Meat.What Are Some Great Pasta Dish Recipes?
Can add cooked beef, chicken turkey or ham with pasta.





Basic Marinara Sauce


3 tbsp Olive Oil


1 tbsp Sugar


1 1/2 tsp Dried oregano


3 cups Yellow onion chopped


1 tsp Dried thyme


1 tsp Freshly ground pepper


3 tbsp Minced Garlic about 6 cloves


1/2 tsp Crushed fennell seeds


2 tsp Salt


2 cups chicken broth


2 tsp Dried basil


3 28 oz cans crushed tomatoes





Heat oil in a large dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently.





Add sugar and next 7 ingredients (though fennel seeds); cook 1 minute, stirring constantly.





Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer.





Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.





Yield: about 12 cups


Serving size: 1/2 cup


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Can add cooked chicken, turkey or ham with pasta.





Alfredo Sauce


1 (12 ounce) can evaporated milk (homemade recipe below)


2 tablespoons powdered milk


1/4 cup butter


2 tablespoons flour


3/4 cup fresh grated parmesan cheese


1/2 teaspoon garlic salt


1/2 cup milk (can use nonfat milk, I make it extra rich by adding more powder in the water)


4 cloves of minced garlic and a teaspoon of thyme. (optional)


1 cup mushroom, sliced, cooked in butter, and drained (optional)


1 cup thinly sliced grilled chicken pieces OR drained can of pink salmon (optional)


hot pasta





Shake together powdered and evaporated milks; set aside.





Melt butter in medium saucepan; stir in flour to make a roux; cook until bubbly.





Gradually whisk evaporated milk into the roux; cook sauce over medium heat, stirring, until bubbly.





Reduce heat; add parmesan cheese and garlic salt; stir until melted.





Thin sauce to desired consistency by stirring in up to one half cup milk.





Add optional mushrooms and/or chicken pieces or drained can of pink salmon; heat through and serve over hot pasta.


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Homemade Evaporated Milk


1 1/2 cups warm water


1 cup powdered milk


2 tablespoons butter





Mix powdered milk and warm water together.


Add butter.





In a small pan, heat mixture together.





Beat well, cool, and store in the refrigerator.


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garlic sauce, garlic dip is a Lebanese side dish prepared using canola oil, garlic, lemon juice, and egg white. It is served with chicken and meat as a dipping sauce or mayonnaise.





Garlic Sauce Recipe:


4 cloves garlic minced with 1/4 tsp salt


1 cup canola oil


1/4 cup lemon juice


1 egg white





http://www.youtube.com/watch?v=BC68uDXvB鈥?/a>


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Penne Pasta with Meat Sauce


http://www.elise.com/recipes/archives/00鈥?/a>


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Anthony's Pasta Sauce, Meatballs %26amp; Braciole


http://www.spaghettisauceandmeatballs.co鈥?/a>


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Perfect Pasta Recipes


http://pasta.cdkitchen.com/


----What Are Some Great Pasta Dish Recipes?
Penne with Spicy Chicken Sausage, Beans, and Greens





8 ounces penne pasta


4 links spicy chicken andouille sausage


2 tablespoons olive oil


3 cloves garlic, crushed


1/3 cup pesto


1/2 cup white wine


1 (15 ounce) can cannellini beans, undrained


3 cups torn arugula leaves


1 pint grape tomatoes, halved


salt and freshly ground black pepper to taste


4 ounces crumbled goat cheese





Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook for 8 to 10 minutes, until al dente, and drain.


In a skillet over medium heat, cook the sausage until evenly brown. Cool and slice.


Heat the oil in a large pot over medium heat, and cook the garlic 1 minute, until lightly browned. Mix in sausage, pesto, and white wine. Cook and stir until heated through. Mix in beans with liquid and arugula, and cook until arugula is wilted. Stir in the tomatoes, and cook until heated through. Toss with pasta, season with salt and pepper, and top with goat cheese to serve.
Seafood Linguini


SAUTE: 2 TSP. GARLIC POWDER


2 TSP. OREGANO


4 TBLS. MARGARINE


(for 1 minute, stirring constantly)





ADD: 2 MEDIUM TOMATOES (CHOPPED) (I used 2 cans of diced tomatoes in tomatoe juice, 14.5 oz each can, total of 29 oz)


(Stir and cook for 3 minutes)





ADD: 12oz MILNOT


1 CUP GREEN ONIONS (CHOPPED)


1 CUP GRATED SWISS CHEESE


6 OZ. GRATED PARMESAN CHEESE





After cheeses have melted


ADD: 16 OZ. IMITATION CRAB (I used 24 oz)





POUR OVER: 12 OZ. COOKED LINGUINE NOODLES





NOTE: There's just a little milk left in the can. After I drain the noodles, I pour the remaining milk over the noodles and stir, before I add the sauce. It thickens up considerably after setting a while.





Remember milnot is evaporated MILK
we add linguni


1/2 bottle of zesty italian


cucumber


tomato


onion


you could always add instead of these ...salami


pepperoni


pancetta


etc..w add feta cheese at times.


1/2 bottle of McCormicks salad seasoning.


refridgerate for couple ours before eating.
pasta alfredo with chicken and/or shrimp...lasagna, mostacholli(sp), manacotti, just add your fave ground meat and you're all set. Happy cooking!!
This is my favorite pasta meal! Everyone loves it. It contains peppers, sausage, and shrimp but you can add more of your favorites. I like to add more shrimp and sausage.


http://www.recipezaar.com/85618





Enjoy!
Beaf Stroganoff


Tuna Cassarole





HEALTHY BEEF STROGANOFF ON RICE





1 lb package of stew beef, thawed


1 - 2 bell peppers, chopped


grapeseed oil


brown rice


1 can Cream of Mushroom soup


1 cup sour cream


1/8 cup Worcestershire sauce


garlic


salt


pepper


3 teaspoons ketchup


butter





Start rice 45 minutes prior to meal time.


Begin by saut茅ing the peppers in Pam until slightly tender. Add meat cubes and cook until meat is slightly pink in center. Add garlic and saut茅 briefly. Add sour cream, Cream of Mushroom soup, Worcestershire sauce, ketchup, salt and pepper to taste.





Simmer until the rice is done.





When rice is done, add 3 tablespoons butter and stir.





Place on plate or in bowl. Add meat mixture





BEEF STROGANOFF





2 lbs. beef tenderloin or sirloin steak or ground beef


1/4 c. butter


1 can (6 oz.) sliced mushrooms, drained


2 cans (10 1/2 oz. each) condensed beef broth (bouillon)


1/3 c. minced onion


1/4 c. catsup


1 1/2 tsp. garlic salt


1/3 c. flour


2 c. sour cream


8 to 10 oz. uncooked med. noodles


3 tbsp. butter





Cut the meat into strips or cubes. Melt 1/4 cup butter in a skillet. Cook and stir mushrooms in butter for 5 minutes. Remove mushrooms.


In the same skillet, brown meat. Reserving 2/3 cup of the broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes, or until the meat is tender. Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat through.





Cook noodles as directed on package; drain. Toss with 3 tablespoons butter. Serve with stroganoff.





Makes 6-8 servings.





PASTA AND SEAFOOD SALAD





2 c. multi-colored pasta twirls


10 oz. crab meat or lobster, cooked (imitation kind if fine)


3 stalks celery


1 sm. can (2 to 3 oz.) sliced black olives


4 or 5 green onions (scallions)


1/2 sm. green or yellow pepper


6 oz. shredded cheese (optional)


1/2 c. ';Good Stuff'; Salad Dressing (see recipe)


1 tsp. lemon juice


Salt and pepper to taste





Cook pasta until tender. Wash thoroughly with cold water and drain.


While pasta is cooking chop, celery, scallions and pepper into small pieces. Place in large bowl. Cut seafood into small pieces and add. Drain olives and add. Add cooled and drained pasta, salad dressing and lemon juice. Toss gently. Add more salad dressing if desired.





Salt and pepper to taste. Sprinkle cheese on salad, if desired or garnish with cherry tomatoes, parsley or whatever. Cool in refrigerator for at least one hour before serving.





PASTA WITH CHICKEN AND BROCCOLI





2 garlic cloves, minced


1/4 c. olive oil


1/2 lb. chicken breast strips


1/4 c. broccoli florets, chopped


3/4 c. sun-dried tomatoes


1 tsp. fresh basil, chopped fine


Pinch red pepper


1/4 c. semi-dry white wine


3/4 c. low salt chicken broth


1 tbsp. low salt butter


1/2 lb. bow tie pasta


Pepper to taste


Grated cheese





Cut up broccoli, sun-dried tomatoes, basil and chicken separately and set aside.


In large skillet, cook together garlic, oil and chicken; set aside.





Saute broccoli in butter, add chicken mixture; stir. Add all ingredients remaining, except pasta and cheese.





Make pasta as directed on box. Let chicken and broccoli simmer for 20 minutes to blend flavors. Add pasta to dish and top with grated cheese.





Serves to 2-3 people





PASTA GRATIN





2 tbsp. olive oil


1/2 lb. sweet Italian sausage (casings removed)


4 cloves garlic, minced


8 oz. mushrooms, sliced thick


1/4 c. fresh parsley, chopped


1 lb. pasta (Bow Ties or Penne')


1 (28 oz.) can tomatoes, drained %26amp; chopped


1 c. heavy cream


1 med. onion, chopped


1 lb. ground beef


1/2 tsp. Italian seasoning


1/4 c. white wine


Ground pepper to taste


1 tbsp. butter


1 c. Parmesan cheese





Heat oil in large skillet, saute onion, garlic, and mushrooms until tender. Crumble sausage and beef. Brown meat, breaking it apart with wooden spoon. Drain off excess fat. Add wine, increase heat and reduce to nearly dry. Add tomato and seasonings. Reduce sauce until thick, 4 to 5 minutes; set aside. Meanwhile, boil pasta in large pot of boiling, salted water until nearly al dente. Drain and rinse with cold water, drain again. Butter 8 to 10 (10 inch gratin) shallow baking dishes. Arrange 1/4 of the pasta in bottom of dish. Cover with 1/4 of meat mixture, sprinkle with 1/4 of the Parmesan cheese. Dribble 1/4 of heavy cream. Repeat layering, finishing with cheese and cream. Bake at 400 degrees until bubbly and lightly golden for about 30 minutes. Garnish with parsley.
the 3 great pasta dishes for me.yummy. good luck and happy eating.








The Ultimate Lasagna








2 pound dried lasagna noodles


Extra-virgin olive oil


2 pounds ground beef


2 pound ground Italian sausage


1 onion, chopped


2 cloves garlic, sliced


3 carrots, chopped


2 stalks celery, chopped


2 tablespoons chopped fresh basil


1/4 cup finely chopped Italian flat-leaf parsley


1 tablespoon chopped oregano leaves


2 tablespoons all-purpose flour


2 cups red wine


2 (28-ounce) cans tomatoes (recommended: San Marzano)


3 tablespoons heavy cream


1 teaspoon ground cinnamon


2 quarts ricotta cheese, (2 containers)


2 eggs, lightly beaten


1/2 cup grated Parmesan


Kosher salt and freshly ground black pepper


1 pound mozzarella cheese, shredded


Grated Parmesan and mozzarella, for topping





Preheat oven to 350 degrees F.


Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.





Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.





In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.





To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.











Baked Macaroni and Cheese








1/2 pound elbow macaroni


3 tablespoons butter


3 tablespoons flour


1 tablespoon powdered mustard


3 cups milk


1/2 cup yellow onion, finely diced


1 bay leaf


1/2 teaspoon paprika


1 large egg


12 ounces sharp cheddar, shredded


1 teaspoon kosher salt


Fresh black pepper


Topping:


3 tablespoons butter


1 cup panko bread crumbs





Preheat oven to 350 degrees F.


In a large pot of boiling, salted water cook the pasta to al dente.


While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.


Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.


Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.





Spaghetti Bolognese








Bolognese Sauce:


Extra-virgin olive oil


2 medium onions, finely chopped


4 celery stalks, finely chopped


4 carrots, peeled and finely chopped


8 large garlic cloves, minced


2 pounds ground veal


2 pounds ground beef


2 cups dry white wine, such as Pinot Grigio


3 (28-ounce) cans whole peeled tomatoes, drained and crushed by hand


2 quarts chicken stock


Kosher salt and freshly ground black pepper


2 cups milk


1 pound dried spaghetti


Large spoonful ricotta cheese


Handful freshly grated Parmigiano-Reggiano, plus more for serving


Handful fresh basil leaves, torn into small pieces


Extra-virgin olive oil








In a large heavy-bottomed pot, heat a 2-count of olive oil over medium heat. Add the onions, celery, carrots, and garlic and cook for about 10 minutes, stirring, until the vegetables are very tender but not browned.


Raise the heat a bit. Take the ground veal and beef, break it up into chunks and add it to the pan. Cook, breaking up the clumps with a wooden spoon, until the meat is no longer pink. Add the wine and simmer until the wine has evaporated. Then add the tomatoes and stock and season with salt and pepper. Lower the heat and simmer very slowly for 2 to 2 1/2 hours, stirring now and then, until the sauce is very thick. Now add the milk - the milk will make the meat nice and tender - and simmer again until thickened, another 20 to 30 minutes. Taste again for salt and pepper. Mash the sauce against the side of the pan to really blend it. Transfer half of the sauce to containers and refrigerate for up to a week, or freeze for up to several months.





Bring a big pot of lightly salted water to a boil for the spaghetti. When you're ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm (';al dente';, as they say in Italian) 7 to 8 minutes. Drain and put the spaghetti into a big pasta bowl. Return the sauce remaining in the pot to a simmer and stir in the ricotta cheese. Pour the sauce over the drained spaghetti and give it a good toss. Garnish with a handful of grated Parmigiano, the basil, and a drizzle of olive oil. Pass more grated cheese at the table.