Archive for the ‘PASTA’ Category
Bowtie Pasta with Meat Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. Any bite size pasta will work with this, such as macaroni, shells, or spirals. I made this on 9 Feb 2023, easy to put together, common ingredients, and delicious. Link to the Shortcut is listed in the Notes section.
Ingredients
- 340 grams ground beef, (¾ lb / 12 oz)
- 113 grams bulk pork sausage, (¼ lb / 4 oz), Shortcut
- ¼ cup onion, diced
- ¼ cup celery, diced
- 1 clove garlic, minced
- 2 cans diced tomatoes, drained, (16 oz / 454 g each / 4 cups)
- 1 can tomato paste, (6 oz / 170 g)
- ¼ cup Parmesan cheese, grated, plus additional for serving
- 2 tablespoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt, or as desired
- ½ teaspoon MSG, optional
- 170 grams dry bowtie pasta, or any bite size pasta, such as macaroni, shells, or spirals, (6 oz)
Instructions
- Lightly brown beef and sausage in a large non stick pan. Add onion, celery, and garlic. Mix together and cook until vegetables are tender, pour off excess fat.
- Add remaining ingredients except the pasta.
- Stir together, reduce heat to low, cover, and simmer 1 to 1½ hours, stirring occasionally.
- About 20 minutes before serving, cook the pasta in boiling salted water until tender, drain.
- Serve sauce over hot pasta, with Parmesan for topping. Enjoy.
Notes
Low cost per serving.
Shortcut: Bulk Pork Sausage.
Variants: 1. Use 500 grams ground beef in place of the beef and pork mixture. 2. Any bite size pasta works for this.
Updated on 9 February 2023.
Three-cheese Lasagna
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 170 grams dry wide egg noodles, (6 oz)
- 1 packet spaghetti sauce mix, (1½ oz / 42 g), Shortcut
- 1 can tomato paste, (6 oz / 170 g)
- 1 egg, beaten
- 1½ cups cottage cheese, Shortcut
- 1 teaspoon salt
- 225 grams Mozzarella cheese, sliced
- ¼ cup Parmesan cheese, grated
Instructions
- Cook the noodles in a pot of boiling salted water until just tender. Drain.
- Prepare the spaghetti sauce according to the package instructions, using the tomato paste listed in this recipe.
- In a mixing bowl, add the egg, cottage cheese, and salt. Mix together.
- Preheat your oven to 190° C (375° F), get out a 7x11 inch baking pan, and grease with butter or cooking spray.
- Place ½ the drained noodles in the prepared baking pan.
- Top that with ½ the spaghetti sauce.
- Top that with ½ the cottage cheese mixture.
- Top that with ½ Mozzarella cheese and sprinkle with ½ the Parmesan.
- Repeat in the same order, ending with the Parmesan.
- Bake for 30 minutes. Let rest for 15 minutes.
- Serve and enjoy.
Notes
Fair cost per serving depending on the cottage cheese and Mozzarella. Use the shortcut for the cottage cheese to make this a Low or near Low cost per serving meal.
Shortcuts: Cottage Cheese, Spaghetti Sauce Mix.
Hurry-up Macaroni & Cheese
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. I looked on Lazada for canned mac & cheese, the main ingredient in this recipe, and oddly enough, it is carried! Tesco brand as well.
Equipment
- Oven
- Casserole (1 quart)
Ingredients
- 2 cans macaroni and cheese , (about 400 g / 14 oz each)
- ¼ cup black olives, sliced
- ¼ cup onion, finely diced
- 2 teaspoons Worcestershire sauce
- 1 medium tomato, sliced
- ½ cup Cheddar cheese, shredded
Instructions
- Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
- In a mixing bowl, mix together the macaroni and cheese, olives, onion, and Worcestershire sauce.
- Pour mixture into the prepared casserole.
- Arrange tomato slices on top and sprinkle with cheese.
- Bake for 25-30 minutes or until bubbly.
- Serve and enjoy.
Notes
Fair cost per serving.
Variant: 1. I think 3½ - 4 cups leftover regular mac & cheese would work well in this recipe and would reduce the cost per serving as well.
Macaroni & Cheese Puff
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Electric Mixer
- Oven
- Baking Pan (7x11 inch)
Ingredients
- ½ cup dry macaroni
- 1½ cups milk, scalded
- 1 cup soft breadcrumbs
- 2 cups sharp Cheddar cheese, shredded, (8 oz / 225 g)
- 3 egg yolks, beaten
- ¼ cup pimento, diced
- 3 tablespoons butter, melted
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon onion, grated
- ½ teaspoon salt
- 3 egg whites
- ¼ teaspoon cream of tartar
Instructions
- Cook the macaroni in a pot of salted boiling water until just tender, drain.
- Put the bread crumbs in a mixing bowl, pour the scalded milk over the bread, then add 1½ cups of the cheese, reserving the other ½ cup for the topping. Cover the bowl and let stand until the cheese is melted.
- Once the cheese is melted, add the drained macaroni, egg yolks, pimento, melted butter, parsley, onion, and salt. Mix together.
- Preheat your oven to 165° C (325° F), get out a 7x11 inch baking pan.
- In another mixing bowl, use an electric mixer and beat the egg whites and cream of tartar until stiff peaks form.
- Fold whites into the macaroni mixture.
- Pour mixture into the baking pan and spread out evenly.
- Bake for 50 minutes or until set.
- Top with the reserved ½ cup of cheese, return to the oven for a few minutes or until cheese is melted.
- Serve and enjoy.
Notes
Low cost per serving.
Olive Macaroni Cheese Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Casserole (1 quart)
Ingredients
- 1 cup dry macaroni
- 2 cups Cheddar cheese, shredded, (8 oz / 225 g)
- ⅓ cup milk
- ½ cup stuffed green olives, sliced
- black pepper, as desired
- ¼ cup dry bread crumbs
- 1 tablespoon butter, melted
Instructions
- Cook macaroni in a pot of salted boiling water until just tender, drain.
- Preheat your oven to 180° C (350° F), get out a 1 quart casserole and grease with butter or cooking spray.
- In a mixing bowl, add the drained macaroni, cheese, milk, olives, and black pepper as desired. Mix together.
- Pour into the prepared casserole and spread out evenly.
- In a small bowl, mix together the bread crumbs and melted butter, sprinkle on top of casserole.
- Bake for 20-25 or until crumbs are browned.
- Serve and enjoy.
Notes
I will say Fair cost per serving based on the cheese used as well as the olives.
Best-ever Macaroni & Cheese
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 2 cups dry macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon salt
- dash black pepper
- 2 cups Cheddar cheese, shredded, (8 oz / 226 g)
- tomato slices, as needed
- paprika, as desired
Instructions
- Cook macaroni in a pot of salted boiling water until just tender. Drain.
- In a large saucepan, melt the butter, then whisk in the flour until smooth.
- Whisk in milk, continue whisking until thickened, then season with salt and pepper as desired.
- Stir in 1½ cups of the cheese, reserving ½ cup for the topping. Stir until cheese is melted in.
- Preheat your oven to 180° C (350° F), get out and grease with butter or cooking spray, a 7x11 inch baking pan.
- Place the drained macaroni in the pan and spread out evenly.
- Pour cheese sauce evenly over the top.
- Salt the tomato slices and arrange on top, pushing he side of each slice slightly into the macaroni.
- Top with remaining cheese.
- Bake for 30 minutes or until hot and bubbly.
- Sprinkle with paprika, serve and enjoy.
Notes
Low cost per serving.
Salmon Macaroni
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 18 Aug 2021, excellent mac & cheese! Very creamy, the salmon gives this a nice taste and the crumbs on top give a nice firm topping. This is highly recommend if you like salmon. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 1 cup dry macaroni
- ¼ cup butter, (½ stick / ¼ block)
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- dash black pepper
- ¼ teaspoon garlic powder
- 1¾ cups milk
- 1½ cups cottage cheese, Shortcut
- 1 cup sharp Cheddar cheese, shredded, (4 oz / 113 g)
- 1 can salmon, drained, flaked, (16 oz / 454 g / 2 cups), Shortcut
- 2 eggs, beaten
- ½ cup dry breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Cook macaroni in a pot of salted boiling water until just tender, drain, return to pot, set aside.
- In a saucepan, melt the ¼ cup butter, then stir in the flour, salt, pepper, and garlic powder. Slowly add milk while stirring until thickened.
- Stir in the cottage cheese, shredded cheese, and salmon.
- Pour sauce and eggs into the macaroni and stir to combine.
- Pour mixture into a 7x11 baking inch pan greased with butter or cooking spray.
- Preheat your oven to 180° C (350° F).
- In a small bowl, mix together the soft breadcrumbs and 2 tablespoons melted butter, sprinkle over the casserole.
- Bake for 30-40 minutes or until set in the center.
- Serve and enjoy.
Notes
High cost per serving as canned salmon, which I have only seen once, is pricy. The shortcut will steamed frozen salmon fillets, which are available, that have been thawed, but is still Fair to High cost.
Shortcuts: Cottage Cheese, Steamed Salmon (Rice Cooker).
Stuffed Manicotti
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
For the Sauce
- 500 grams ground beef, or pork, (1 lb)
- ½ cup onion, diced
- 1 clove garlic, minced
- 2 cans tomato paste, (6 oz / 170 g each)
- 2 cups water
- 1½ teaspoons salt
- dash black pepper
- 2 tablespoons fresh parsley, chopped
- 4 teaspoons dried basil
- 1 teaspoon anise seed
For the Filling
- 1½ cups cottage cheese, Shortcut
- ⅓ cup Parmesan cheese, grated
- 1 egg, beaten
- 2 tablespoons fresh parsley, chopped
- ¼ teaspoon salt
- dash black pepper
For the Manicotti
- 250 grams dry manicotti shells, (8 oz)
- Parmesan cheese, grated
Instructions
- To make the sauce, heat a large non stick pan on medium heat, brown the ground beef or pork until no pink is visible. Drain off excess fat.
- To the pan add the rest of the Sauce ingredients. Stirring occasionally, simmer uncovered for 45 minutes.
- In a large mixing bowl, add all the Filling ingredients and mix to combine, set aside.
- Heat a pot of salted water to boiling, add the manicotti and cook until just tender, drain, run under water to stop the cooking.
- Preheat your oven to 180° C (350° F), get out a 7x11 baking pan.
- Pour ½ the Sauce into the baking pan and spread out evenly by gently shaking the pan.
- Stuff the manicotti pasta using a long spoon or pastry bag, place manicotti in the baking pan on top of the sauce making a single layer.
- Top with remaining Sauce, sprinkle with Parmesan as desired.
- Bake for 30 minutes.
- Serve with sides of your choice, enjoy.
Notes
I call this High cost per serving as I have yet to find manicotti shells in any store I have been to so far, maybe next time up in Bangkok I will look there as there is some gourmet shops that may carry it.
Shortcut: Cottage Cheese.
Pasta with White Seafood Sauce
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- ½ cup butter, (¼ stick / ½ block)
- ½ vegetable oil, or olive oil
- 4 cloves garlic, minced
- 1 can condensed chicken broth, (10½ oz / 298 g)
- Herb Option
- Seafood Option
- 340 grams Pasta Option, (12 oz)
- Parmesan cheese, or Romano cheese, grated
OPTIONS
Herb - Use 1 Item
- ¼ cup fresh parsley, chopped
- ½ cup fresh basil, chopped
- ¼ cup fresh chives, chopped
- 1 teaspoon dried oregano, crushed
Seafood - Use 1 Item
- 1 can chopped clams, undrained, (6½ oz / 184 g)
- 1 can tuna, undrained, packed in water, (6½ oz / 184 g)
- 1 can salmon, undrained, (7 oz / 200 g)
- 1 can shrimp, drained, (6 oz / 180 g)
Pasta - Use 1 Item
- spaghetti
- linguine
- corkscrew
- medium egg noodles
Instructions
- Heat the butter and oil in a 3 quart saucepan on medium heat, when hot, add the onion and cook until golden brown.
- Add the broth and Herb Option, bring to a boil then reduce to low and simmer uncovered for 10 minutes. Stir occasionally.
- Add the Seafood Option with its liquid except for the shrimp, that you want to drain first. Simmer 2-3 minutes, stirring to gently break up tuna or salmon.
- Serve sauce over hot cooked Pasta Option, sprinkle with Parmesan or Romano as desired, enjoy.
Notes
Low cost if using tuna, and for the clams, shrimp, and salmon, I will work out how much fresh steamed to use.
