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 Pasta |
Pizza Casserole
Submitted by: Ryan Becenko
Serves: 8
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Ingredients: |
- 3 cups
raw macaroni
- 1 tsp.
salt
- 1 lb.
ground beef
- 1/2 tsp.
pepper
- 1 medium
onion
- 1 can
pizza sauce
- 1 large
can tomato sauce
- 1 large
pepperoni
- 1 green
pepper
- 1 lb.
mozzarella cheese (grated)
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Preparations: |
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Brown onion and
ground beef. Cook macaroni. Combine macaroni and ground
beef. Add remaining ingredients and mix. Put into 9X13
pan and cover with foil. Bake at 350 for 1 hour. Let
stand 10 minutes before serving. |
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Comments: |
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Freezes well.
Thaw and then cook as above. |
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Bowtie Pierogie
Bake
Submitted by: Kim (Kimber-2)
Serves: enough for a small crowd!
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Ingredients: |
- 1 lb box
bowties (I prefer smaller bowties "Farfalle")
- 1 pkg
frozen Ore-Ida mashed potatoes
- 1 large
sweet onion (sliced very thin)
- 2 sticks
butter or margarine
- 1 lb.
velveta cheese (cut in cubes)
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Preparations: |
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Cook pasta.
Make potatoes according to package. (might need to add a
little more milk for more spreadable) Saute onions in
skillet until translucent and soft. You will need a 9 X
13 pan. Begin to layer starting with 1/3 of butter and
onions. Next put half of your bowties on. Spread half of
your potatoes on pasta. Arrange half of cubed cheese on
potatoes. Repeat. Ending with butter and onions. Bake for
40 minutes in 350 degree oven. ~EnJoY~ |
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Ranch Ravioli
Submitted by: Anne Hogan (aka: beachtrip1)
Serves: 3-4
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Ingredients: |
- 1/2 C.
roasted red peppers, rinsed & drained
- 1 9 oz.
pkg refrigerated meat or chicken
- ravioli
- 1 C.
ranch dressing
- 1/4 C.
grated parmesan cheese
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Preparation: |
Blot dry
peppers; cut into thin strips. Cook ravioli according to
package directions. Drain & combine with pepper strips
and dressing in large nonstick skillet. Cook & stir over
medium heat until mixture is hot. Garnish with cheese.
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Comments: |
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My brother gave
me this recipe. It's easy and tastes wonderful - try it!! |
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Shrimp & Pasta Salad
Submitted by: Lauralee Jenkins
Serves: 8 - 10 Servings
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Ingredients: |
- 1 lb.
boiled shrimp, peeled and deveined
- 3 Cups
cooked pasta shells
- 1/2 Cup
chopped bell pepper
- 1/2 Cup
chopped celery
- 1/2 Cup
mayonnaise
- 3/4 Cup
Italian dressing
- 1 diced
avocado
- 1 tsp.
garlic powder
- 1 tsp.
parsley salt and pepper to taste
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Preparation: |
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Combine all
ingredients. Salt and pepper to taste. Cover and
refrigerate at least one hour before serving. |
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Spaghetti Sauce
Submitted by: Christy (a.k.a. Christy 29)
Serves: 4-6
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Ingredients: |
- 2 tbsp
extra-virgin olive oil
- 1 medium
onion, diced
- 2 garlic
cloves, minced
- 2 15-oz
cans tomato sauce
- 1 6-oz
can tomato paste
- 1 tsp
sugar (white or brown)
- 1 tsp
salt
- 1 tsp
dried oregano
- 1 tsp
dried basil
- 2 tsp
dried parsley
- ¼ tsp
black pepper
- 1 bay
leaf
- 1 chopped
tomato, peeled and seeded (optional)
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Preparation: |
In a large
saucepan or Dutch oven, heat olive oil over medium heat.
Sauté onion for about 5 minutes, stirring frequently. Add
garlic and sauté an additional 5 minutes, stirring
frequently until both are tender. Add tomato sauce and
all remaining ingredients. Crush spices in the palm of
your hand before adding to bring out flavor. Heat to
boiling over medium-high heat. Reduce heat to medium-low.
Cover and simmer for 30 minutes. Discard bay leaf.
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Comments: |
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Cook’s note: To
substitute fresh herbs for dried, use 3 times more of the
fresh. Double the recipe and put the rest in the freezer.
It freezes wonderfully. |
