Archive for the ‘PASTA’ Category
Lasagna Roll-ups
July 4, 2021 Lee
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Lasagna Roll-ups

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 118.
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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 500 grams Meat Option, (1 lb)
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Herb Option, crushed
  • 1 can condensed tomato soup, (10½ oz / 298 g)
  • 1 cup water
  • 1 can tomato paste, (6 oz / 170 g)
  • 750 grams Ricotta cheese, (1½ lb)
  • 1 cup Cheese 1 Option, shredded
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon ground nutmeg
  • 8 lasagna noodles, cooked, drained
  • ¼ cup Cheese 2 Option, grated

OPTIONS

Meat - Use 1 Option

  • bulk Italian sausage, Shortcut
  • ground pork
  • ground beef

Herb - Use 1 Option

  • dried oregano
  • dried basil
  • dried marjoram

Cheese 1 - Use 1 Item

  • Mozzarella cheese
  • Colby Longhorn cheese
  • Provolone cheese

Cheese 2 - Use 1 Item

  • Parmesan cheese
  • Romano cheese
  • Gruyere cheese

Instructions
 

  • For the meat sauce, heat a 4 quart saucepan on medium heat, cook the Meat Option, onion, garlic, and Herb Option until meat is browned and onion is tender. Break up the meat as it cooks with you spatula. Pour off the excess fat.
  • Then stir in the soup, water, and tomato paste. Heat to boiling then reduce to low, simmer uncovered for 30 minutes or until desired consistency, stir occasionally.
  • For the filling, to a large mixing bowl, add the Ricotta cheese, Cheese 1 Option, parsley, and nutmeg. Mix together then set aside.
  • Preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
  • Spread 2 cups of the meat sauce evenly in the baking pan.
  • Pat drained noodles dry with paper towels. On each noodle, spread about ⅓ cup of filling, fold over about 1 inch and roll up like a jelly roll.
  • Place rolls as you make them, seam side down in the baking pan.
  • Spoon remaining sauce over rolls. Sprinkle with Cheese 2 Option.
  • Bake for 45 minutes or until hot. Let rest 5 minutes.
  • Serve and enjoy.

Notes

Low cost per serving, even though there is cheese in this, the number of servings from this helps lower the cost.
Shortcuts: Condensed Tomato Soup, Bulk Italian Sausage.
* Best Value $1 or Less per Serving,PASTA
Vegetable Lasagna
July 4, 2021 Lee
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Vegetable Lasagna

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 116.
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. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning, crushed, Shortcut
  • Vegetable Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • Cheese Option
  • 1 egg, beaten
  • 1 jar spaghetti sauce, (1 quart / 4 cups / 32 oz / 980 ml), Shortcut
  • Liquid Option
  • 9 lasagna noodles, cooked, drained
  • 2 cups Mozzarella cheese

OPTIONS

Vegetable - Use 1 Item

  • 2 packages frozen broccoli, thawed, drained, chopped, (10 oz / 283 g each)
  • 2 packages frozen spinach, thawed, drained, chopped, (10 oz / 283 g each)
  • 4 cups zucchini, sliced
  • 2 packages frozen cut green beans, thawed, drained, (10 oz / 283 g each)

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Cheese - Use 1 Item

  • 2 cups sharp Cheddar cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 2 cups Swiss cheese, shredded
  • 1 cup Ricotta cheese, plus ¼ cup crumbled Bleu cheese

Liquid - Use 1 Item

  • ½ cup dry red wine
  • 1 cup heavy cream
  • 2 tablespoons vinegar, plus ½ cup water
  • ½ cup plain yogurt

Instructions
 

  • In an large non stick pan, heat the oil, when hot, add the onion, garlic, and Italian seasoning. Cook until onion is tender, stir occasionally.
  • Stir in the Vegetable Option, cook until vegetable is tender and liquid evaporates, stir occasionally. Remove from heat.
  • Stir in the Soup and Cheese Options, and the egg. This is the lasagna filling, set aside.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • In a medium mixing bowl, add the spaghetti sauce and Liquid Option.
  • Pour ½ the sauce into the pan and spread out evenly by shaking the pan.
  • Arrange 3 lasagna noodles on the sauce in the pan. Spread ½ the filling over the noodles, sprinkle with ⅓ of the Mozzarella cheese.
  • Add another 3 noodles over the Mozzarella, spread with remaining filling, sprinkle with another ⅓ of Mozzarella.
  • Add the last 3 noodles, and cover those with the remaining sauce.
  • Bake for 40 minutes or until hot. Sprinkle with remaining Mozzarella and bake for another 5 minutes.
  • Let lasagna rest 15 minutes, then slice, serve, and enjoy.

Notes

Fair cost based on cheese alone. When I make this I will give measurements for using cooked fresh vegetables as frozen is costlier.
Shortcuts: Italian Seasoning, Spaghetti Sauce, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Yellow Squash Ziti Pasta
June 29, 2021 Lee
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Yellow Squash Ziti Pasta

Recipe adapted from Just A Pinch Recipe Club, Sara Andrea.
I found this recipe doing a search as I have a lot of yellow zucchini growing, and this sounds very tasty
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 454 grams dry ziti pasta, (1 lb)
  • 2 yellow squash, (I will determine this by weight)
  • ½ cup Parmesan cheese, shredded, plus additional for garnish
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • ½ teaspoon Mrs. Dash Seasoning, (garlic and herb)
  • 2 tablespoons olive oil, divided

Instructions
 

  • Heat a pot of salted water to a boil, then cook the pasta according to the package instructions. Drain well and put in a large mixing bowl.
  • Slice squash and quarter the pieces. I will work out how much squash in weight when I make this.
  • Heat 1 tablespoon of olive oil in a large non stick pan. When hot, add the squash and season with the ½ salt, ½ pepper, and Mrs. Dash seasoning. Cook until the squash is tender but not soggy or falling apart.
  • Add the squash to the pasta, add the remaining 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon black pepper, and the ½ cup Parmesan cheese. Toss to mix together.
  • Serve and enjoy.

Notes

Low cost per serving.
Variant: 1. Add diced sautéed smoked sausage, ham, or spam.
* Best Value $1 or Less per Serving,PASTA
Amish Noodles
May 5, 2021 Lee
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Amish Noodles

I don't know if this a true Amish recipe but I will say this makes some tasty noodles. This recipe is on many cooking sites and the beauty of this recipes is that is uses less energy due to the way the noodles are cooked.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Side
Servings 4 servings

Ingredients
  

  • 2 tablespoons butter
  • 4 cups chicken broth, or beef broth
  • 1 cube chicken broth, or beef broth
  • 340 grams egg noodles, (12 oz)

Instructions
 

  • In a large saucepan, melt the butter and let it brown just a bit, then add the broth and drop in the broth cube. Bring to a boil.
  • Stir in the egg noodles. And bring to a boil.
  • Turn off the heat, leave on the same burner, cover, and let sit for 20 minutes, stir 2-3 times. Check noodles for tenderness at 20 minutes, if not to your liking, just cover and let sit a few more minutes.
  • Drain and serve as a side with meatballs or your favorite dish. Enjoy.

Notes

Shortcut: Chicken Broth (Pressure Cooker).
Variants: 1. Use Fettuccine or Tagliatelle in place of 'egg noodles'. 2. Use other past, such as spirals in place of egg noodles but you will need to keep an eye on them for tenderness to your liking.
#1 Go-To Recipes,5 Ingredients or Less,PASTA
Beef & Noodles IV
July 28, 2020 Lee
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Beef & Noodles IV

Adapted from an internet recipe.
This is a basic recipe for using canned beef for a quick and low cost meal, and it is very versatile. Read the Variants. Links to the shortcuts are listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams dry macaroni, or any bite size pasta, (1 lb)
  • 1 can beef, (750 g / 1½ lb)
  • 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each), Shortcut
  • 1 packet beef gravy mix, Shortcut
  • 1 can peas, drained, or 2 cups frozen and steamed
  • salt and pepper, as desired

Instructions
 

  • Heat a pot of salted water, when boiling, add the pasta and cook until tender, drain.
  • While the water is heating for the pasta, prepare the packet of beef gravy in a small sauce pan.
  • While the water is heating for the pasta, open and drain the can of beef, add to a pot and add the canned soup. Heat the pot on medium low heat, breaking up the beef with your spatula.
  • When the pasta is tender and drained, add to the pot with the pork. Stir to combine, taste, and season with salt and pepper as desired.
  • Add the peas and gravy, mix in. Cook until everything is heated through.
  • Serve with a side veggy or salad. Enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Beef Gravy Mix.
Variants: 1. Add a can of drained vegetable, such as corn, diced carrots, or even mixed vegetables in place of peas. 2. Add a can of diced tomatoes. 3. Saute a diced onion, diced bell pepper, or even sliced mushrooms, or any combination of these, before adding the pork. 4. Add a jar of sliced green olives with pimentos. 5. Season with fajita seasoning. 6. Add rosemary, parsley, thyme, oregano, in addition to salt and pepper. 7. Use fresh ground beef or pork in place of canned.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,Beef - Canned,PASTA
Seafood Stuffed Shells
July 1, 2020 Lee
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Seafood Stuffed Shells

Just A Pinch Recipe Club, Amy Herald, United States.
Sounds excellent, on my to make and taste list, and soon. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 12-16 jumbo pasta shells, uncooked
  • 1/2 small onion, minced
  • 1 can lump crab meat, drained, (8-12 oz / 225-340 g)
  • 250 grams raw shrimp, peeled, deveined, chopped, (8+ oz)
  • 1 egg, lightly beaten
  • 500 grams Cottage cheese, (1 lb), Shortcut
  • 2 cups Mozzarella Cheese, shredded, divided, (8 oz / 225 g)
  • ½ cup Parmesan cheese, grated, divided
  • ¼ cup butter
  • ¼ cup all purpose flour
  • 3 cups half and half cream
  • salt and pepper, as desired
  • 2 teaspoons Old Bay seasoning, Shortcut

Instructions
 

  • Heat a pot of salted water to a boil, add pasta shells and cook until just tender.
  • While the pasta is cooking, to a large mixing bowl, add the crab meat, shrimp, egg, ½ of the Mozzarella cheese, ½ of the Parmesan cheese, and all of the cottage cheese. Stir together until combined.
  • When the pasta is ready, drain and run under cold water to stop the cooking process.
  • Preheat your oven to 180° C (350° F). Spray a 9x13 glass baking dish with butter flavored cooking spray.
  • Stuff a shell generously with the seafood mixture and place in the prepared baking dish. Repeat the remaining shells.
  • In a medium sauce pan on medium heat, melt the butter. Add the onion and saute until the onion is soft and translucent.
  • Whisk in the flour, then slowly whisk in the half and half. Simmer until sauce is just thickened. Taste and season with salt and pepper as desired.
  • Pour the sauce over the stuffed shells.
  • Sprinkle the remaining Mozzarella and Parmesan cheeses over the shells. Sprinkle the top with the Old Bay Seasoning.
  • Bake uncovered for 30 minutes.
  • Serve with sides of your choice, enjoy.

Notes

I will say this is high cost per serving based on the cheeses used but I will price this when I am back in Thailand and make it there.
Shortcuts: Cottage Cheese, Old Bay Seasoning.
* High Cost $1.51+ per Serving,PASTA,Seafood - Crab,Seafood - Crab - Imitation,Seafood - Shrimp/Prawn
Basic Macaroni Salad
June 7, 2020 Lee
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Basic Macaroni Salad

This is my go to guide for a macaroni salad, I make them different each time, and for this I finally documented what I would call a basic macaroni salad. Add or subtract anything you like, have a favorite way, let us know in the comments.
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Prep Time 30 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 1/2 cups dry macaroni
  • 4 hard boiled eggs, peeled and chopped
  • 1 small onion, diced
  • 1 jar green olives with pimento, drained, sliced, (5 3/4 oz / 163 g)
  • 250 grams cheese, your choice, cubed (8 oz / 1/2 lb)
  • mayo, as needed

Instructions
 

  • Heat a pot of salted water to a boil, then add the macaroni and cook until tender. Drain, rinse under cold water to stop the cooking, drain well again, add to a mixing bowl. Add the onion, olives, and eggs to the mixing bowl.
  • Give everything a mix.
  • Add the cheese to the mixing bowl. I used a Colby/Monterey Jack blend.
  • Give the salad another mix. I find it easier to mix the ingredients a few at a time instead of all at once.
  • Add a heaping spoon or two of mayo and mix that into the salad. Add more mayo as needed. Goal is well coated but not dripping with mayo.

Notes

Low cost per serving.
Been making this type of salad for many years, Lee Thayer.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,PASTA,SIDES,Sides - Salads
Kielbasa Lazy Pierogi
June 1, 2020 Lee
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Kielbasa Lazy Pierogi

Just a Pinch Recipe Club - Nor Mac, United States.
I made this on 12 Jun 2020 exactly as written and went with 1¾ lb kielbasa. The family loved this, it is easy to put together and delicious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams sour kraut, rinsed and drained well, (1 lb)
  • 1 large onion, diced
  • 3 tablespoons butter, for cooking the onion
  • ½-1 kilo Kielbasa sausage, (1-2 lb)
  • 500 grams dry egg noodles, (1 lb)
  • ¼ cup butter, softened, (½ stick, ¼ block)
  • ½ teaspoon salt
  • black pepper, as desired
  • ⅔ cup Parmesan cheese, grated
  • 1-2 pinches poppy seeds

Instructions
 

  • Drain and rinse the sour kraut well, set aside.
  • Heat a non stick pan and melt 1-2 tablespoons of butter, when hot, add the onion. Saute the onion, adding butter as needed, until the onion is softened and turning golden brown. Set the cooked onion aside.
  • While the onion is cooking, add the whole sausage to a pot and cover with water. Bring to a boil and cook until the sausage is heated through, about 5-10 minutes after the water starts boiling.
  • Place the sausage on a cutting board, slice into coins about ½ inch thick, then cut each slice in half.
  • Using the same or another pot, add enough water to cook the egg noodles, lightly salt and bring to a boil, when boiling, add the egg noodles and cook until tender. Drain water from the pot leaving the noodles in the pot.
  • Add the ¼ cup butter and mix in until melted, then stir in the Parmesan, onions, salt, pepper as desired, and a pinch or two of poppy seeds.
  • Drain the sour kraut again, gently squeeze out any water. Add the sour kraut and sausage to the egg noodles. Place on low heat and mix together. Stir often and heat through.
  • Serve and enjoy.

Notes

Low cost in the US, I will have to research this in Thailand for the sausage and sour kraut.
Variant: 1. For a milder sour kraut, soak the kraut in 2-3 cups water and 1/4 cup brown sugar for 15-20 minutes, then rinse and drain well.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,Beef - Sausage,PASTA,Pork - Sausage
Tuna & Noodles
May 28, 2020 Lee
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Tuna & Noodles

Adapted from an internet recipe.
This is an old time favorite when I was growing up, and it is just as good now as it was then. Link to the shortcut is listed in the Notes section.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams dry egg noodles, (16 oz)
  • 2 cans tuna, drained, (12 oz / 340 g each)
  • 1 can sweet peas, drained
  • 2 cans condensed cream of mushroom soup, Shortcut
  • salt and pepper, as desired

Instructions
 

  • Heat a pot of salted water to a boil, then add the egg noodles and cook until just tender. Drain noodles and return to the pot.
  • Add the soup and tuna and mix in, then add the peas and mix together (I used a variant and used frozen peas and carrots that were steamed first).
  • Taste and season with salt and pepper as desired. Simmer for a few minutes until heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use frozen peas, steamed, in place of canned peas. 2. Use peas and carrots (I used a 12 oz bag of frozen). 3. Add sliced mushrooms. 4. Use pasta of your choice. 5. Stir in 1 cup of shredded cheese.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,Fish - Tuna,PASTA
Creamy Baked Tortellini
April 2, 2020 Lee
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Creamy Baked Tortellini

This is absolutely delicious, I did however use a jarred sauce, but the flavor of the dish is excellent. Highly recommended.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 567 grams cheese tortellini, refrigerated, (20 oz)
  • 2 cups ham, chopped
  • 2 tablespoons butter
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon dried basil
  • 1 tablespoon all purpose flour
  • salt and pepper, to taste, as desired
  • 1 2/3 cups milk
  • 1 1/2 cups Sharp Cheddar cheese, shredded, divided
  • 1/3 cup Parmesan cheese, grated
  • 1 cup frozen peas, thawed

Instructions
 

  • Preheat your oven to 180 C (350 F), get out a 9x13 baking dish.
  • Cook the tortellini per the package instructions, boiling would be the preferred method. Drain.
  • In a saucepan, melt the butter with the garlic and basil on medium heat. Cook for a few minutes or until fragrant.
  • Whisk in the flour and season with salt and pepper as desired. Cook and whisk for 1 minute.
  • Slowly whisk in the milk, bring to a boil while continuously whisking on medium heat.
  • Remove from heat and whisk in 1 cup of Cheddar and the Parmesan cheeses. Whisk until the cheese is melted and the sauce is smooth.
  • Add the cooked tortellini, ham, and peas to the 9x13 baking dish, pour the sauce in.
  • Mix everything together and spread out evenly.
  • Sprinkle on the remaining Cheddar.
  • Bake for 20 minutes.
  • Serve with sides of your choice and enjoy.

Notes

Low cost per serving.
Variant: 1. In place of making the sauce, use your favorite jarred Alfredo sauce (22 oz jar), just heat sauce, stir in the cheese, and proceed per the instructions.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,PASTA