Archive for the ‘PASTA’ Category
Fusilli with Meat Sauce
Or Rotini, either way, this is a quick and tasty meal. I made this on 21 Apr 2020 with several of the Variants listed, delicious. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef, (1 lb)
- 1 small onion, diced
- 2 cloves garlic, smashed and minced
- 1 teaspoon Italian seasoning, Shortcut
- 1/4 cup beef broth
- 1 jar pasta sauce, (24 oz / 680 g)
- 250 grams dry fusilli pasta, (8 oz)
- 1/4 cup Mozzarella Cheese, shredded
- 2 tablespoons Parmesan cheese, grated
Instructions
- Heat a large non stick pan and add the beef, onion, and garlic, cook beef until no pink remains. Drain any fat.
- While the beef is cooking, heat a pot of salted water to a boil then cook the pasta until just tender. Drain the pasta.
- Return the pan with the beef to heat, add the broth and Italian seasoning, stir into the meat, simmer until the broth evaporates.
- Stir the sauce into the meat, simmer for a few minutes to heat the sauce through.
- Add the pasta and stir into sauce, simmer for another few minutes to warm the pasta through.
- Sprinkle the cheeses on the top.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Italian Seasoning.
Variants: 1. Use bulk Italian sausage in place of ground beef. 2. Use ground pork in place of beef. 3. Use rotini or sprials, or colored versions.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Chicken Cordon Bleu Lasagna
Sounds like an excellent lasagna, on my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 package lasagna noodles, oven ready type, you will not use all of them
- 1/2 cup butter, (1/2 block / 1 stick)
- 1 package cream cheese, softened, (8 oz / 250 g)
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 cups Swiss cheese, shredded, (8 oz / 250 g)
- 1 3/4 cups warm milk
- 2 1/2 cups rotisserie chicken, diced, Shortcut
- 250 grams deli ham, chopped, (8 oz)
- 1/2 cup bread crumbs
- 2 teaspoons Italian seasoning, Shortcut
Instructions
- Preheat your oven to 200 C (400 F). Get out a 9x9 baking dish.
- Melt the butter in a saucepan on medium heat then stir in the cream cheese.
- When the cream cheese is melted, about 5 minutes, stir in the salt, onion powder, and pepper.
- Slowly whisk in the milk and continue whisking until smooth.
- Once the mixture is smooth, whisk in 1 1/2 cups of shredded Swiss cheese. Whisk until cheese has melted and sauce thickened, 5-10 minutes. Remove from heat.
- Spread a thin layer of sauce on the bottom of the baking dish. Place 3 lasagna noodles on top of the sauce. Three noodles should fit well, break noodles to and fit as needed to cover the bottom.
- Spread half the chicken and half the ham over the noodles.
- Pour 1 cup of sauce over the chicken and ham.
- Repeat with another layer of noodles, remaining chicken and ham, and another 1 cup of sauce.
- Add another layer of noodles, remaining sauce, remaining 1/2 cup shredded Swiss cheese, bread crumbs, and sprinkle with Italian seasoning.
- Cover with foil, bake for 25 minutes. Remove foil and bake for another 10 minutes or until the crumbs are nicely browned.
- Remove from the oven and let stand for 10 minutes.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Rotisserie Chicken, Italian Seasoning.
Variants: 1. Use boil first lasagna noodles in place of oven ready. 2. Use ham slices instead of chopped. 3. Use your favorite roasted chicken in place of rotisserie chicken.
Adapted from an internet recipe.
String Cheese Manicotti
This recipe uses, as the name says, string cheese to fill the manicotti tubes, which not only sounds like a brilliant idea, it is an excellent idea. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 1 box manicotti shells, about 14 shells, (8 oz / 226 g)
- 500 grams ground beef, (1 lb)
- 1 onion, diced
- 1 jar marinara sauce, (26 oz jar, or 3¼ cups), Shortcut
- 1 teaspoon Italian seasoning, and as needed, Shortcut
- 1 teaspoon garlic powder
- 28 pieces Mozzarella string cheese
- 2 cups Mozzarella Cheese, shredded
- fresh parsley, chopped, for garnish, as desired
Instructions
- Heat a pot of salted water to a boil, add manicotti shells and cook until shells are not quite cooked through, about 2-3 minutes underdone, then drain and run under cold water.
- Cooked and drained shells. OR you can use dry shells but you will need to increase the bake time.
- While the pasta is cooking, heat a pot and cook the onion and ground beef, breaking the beef up with the spatula as it cooks. Cook until the beef is no longer pink. Drain any fat and return the pot, with the beef, back to heat.
- Preheat your oven to 180° C (350° F). Get out a 9x13 inch baking pan.
- To the pot, add the marinara sauce, Italian seasoning, and garlic powder, stir together.
- Spread half of the meat sauce in the baking pan.
- Stuff each manicotti shell with 2 pieces of string cheese. Arrange all the shells in the pan in a single layer. If the string cheese is too much, pull one piece of cheese in half and stuff a shell with 1½ pieces of cheese. OR you can stuff the dry shells with 1½ pieces of cheese but the baking time will increase.
- I stuffed the shells dry, arrange all the shells in the pan in a single layer.
- Top the manicotti with the remaining sauce.
- Top with Mozzarella cheese. Sprinkle with Italian seasoning as desired.
- Bake for 30 minutes if using cooked pasta, or 50 minutes if using dry pasta, or until bubbly and starting to brown.
- Garnish with parsley as desired, serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Marinara Sauce, Italian Seasoning.
Variants: 1. Use bulk Italian sausage in place of ground beef. 2. Add a layer of sliced Provolone on top of the Mozzarella. 3. Use canned beef or pork in place of fresh ground. 4. Cut smoked sausage into 4ths lengthwise and stuff shells with 1 piece of sausage and 1 piece of cheese.
Meatball Mostaccioli
This is an excellent dish, highly recommended! I made this as written, this is a keeper and going to be a regular. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 box mostaccioli pasta, (1 lb / 454 g)
- 2 eggs, lightly beaten
- 1 carton Ricotta cheese, or cottage cheese, (1 lb / 454 g), Shortcut
- 500 grams ground beef, or ground pork, (1 lb)
- 1 onion, diced
- 1 tablespoon brown sugar
- 1 tablespoon Italian seasoning, Shortcut
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 jars pasta sauce, with meat, (24 oz / 680 g each)
- 1/2 cup Romano cheese, grated
- 340 grams frozen meatballs, thawed
- 3/4 cup Parmesan cheese, shredded
Instructions
- Heat a large pot of salted water to a boil, add the pasta and cook until just tender, then drain.
- Preheat your oven to 180 C (350 F). Grease a 9x13 baking pan with butter. In a mixing bowl, mix together the eggs and Ricotta cheese.
- Heat a large pot on medium heat, when hot, add the onion and ground beef. Break up the beef with a spatula and cook until no longer pink, then drain excess fat. I used ground pork.
- Mix in the brown sugar, Italian seasoning, garlic powder, and black pepper.
- Add the pasta and pasta sauce. and mix together with the beef.
- Add half of the beef and pasta to the prepared baking.
- Top with the Ricotta mixture.
- Top with remaining beef and pasta mixture.
- Sprinkle with Romano cheese, top with the meatballs, then sprinkle with the Parmesan cheese.
- Bake for 40 minutes or until heated through.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Cottage Cheese, Italian Seasoning.
Adapted from an internet recipe.
Homemade Spaghetti Os
Homemade meaning the sauce, not the actual pasta. I have made this with ditalini pasta and ring pasta, either one is perfect.
Ingredients
- 2 cans tomato sauce, (15 oz / 425 g each)
- 3 cups water
- 1 cup milk
- 2 cups sharp Cheddar cheese, shredded
- 1¼ teaspoon garlic powder
- 1¼ teaspoon onion powder
- 226 grams dry ditalini pasta, or ring pasta, (8 oz)
Instructions
- To a large pot, add the tomato sauce, water, and milk. Heat to a boil then reduce to low.
- Stir in the garlic and onion powders, then stir in the cheese, stir until the cheese is all melted and takes just a minute or two really.
- Add the pasta and stir that in, reduce heat to a low simmer. Cook for 20-30 minutes and stir occasionally so the pasta does not stick.
- When the pasta is tender, the Spaghetti Os are ready. Serve as is.
- Or with meatballs added, highly recommended!
- Or as an ingredient when making Spaghetti Os Goulash. (Use 2 cups of this homemade Spaghetti Os per one 15 oz can.)
- Serve and enjoy.
Notes
Low cost per serving.
Variants: 1. Add some chicken broth instead of all water, such as 1 cup broth and 2 cups water or 2 cups broth and 1 cup water. 2. Add frozen meatballs, heated. 3. Use as an ingredient to make Spaghetti Os Goulash.
Used in Recipes Listed on this Site:
- Spaghetti Os Goulash, Made it, GO-TO recipe.
Pasta Piselli
This is an easy and tasty side dish. Keep in mind for these photos I made half of this recipe.
Ingredients
- ¼ cup extra virgin olive oil
- 1 onion, finely diced
- pinch cayenne pepper, as desired, or red pepper flakes
- 454 grams frozen peas, (1 lb)
- 4 cups water, and as needed
- ¼ cup fresh Italian parsley, finely chopped or 2 tablespoons dried
- ¾ teaspoon salt
- 454 grams ditalini pasta, (1 lb)
- salt and pepper, as desired
- Parmesan cheese, grated, for serving
Instructions
- In a large sauce pan, 3-4 quart size, heat the olive oil on low heat then add the onion and saute until translucent and soft. Add the cayenne pepper and saute for another minute.
- Add the frozen peas and cook for about 2-3 minutes.
- Stir in the water, salt, and parsley, bring to a boil then reduce to a simmer. Cook the peas for about 3-4 minutes.
- Add the pasta and increase heat to medium high. Cook the pasta uncovered, stirring often, until tender and the water is absorbed. If all the water is absorbed and the pasta is not tender, stir in ¼ cup of water and continue cooking until tender.
- When the pasta is tender, taste and season with salt and black pepper as desired.
- Serve with grated Parmesan cheese for a topping if desired. Enjoy.
Notes
Variant: 1. Added heated meatballs for a meal.
Spaghetti Os Goulash
This was a childhood classic, and is my Dad's preferred way to make goulash to this day. This makes a delicious meal. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef, (1 lb)
- ½ teaspoon garlic powder
- 2 cans spaghetti Os, original, (15.8 oz / 448 g each), Shortcut
- 2 cans mixed vegetables, drained, (15 oz / 680 g each)
- 1 can lima beans, drained, optional, (8.5 oz / 241 g)
- salt and pepper, as desired, to taste
Instructions
- Brown the ground beef in a pot or large sauce pan, breaking it up with your spatula as it cooks. When cooked through, drain any fat, then mix in the garlic powder.
- Add the canned Spaghetti Os to the pot, if using the Homemade Spaghetti Os from the Shortcut use the whole batch, then add the mixed vegetables, and lima beans if using. Stir to mix together.
- Cook until heated through.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Homemade Spaghetti Os.
Variants: 1. If using the homemade spaghetti Os, use 1½ lb / 750 grams ground beef or pork. 2. Use a 12 oz bag of frozen mixed vegetables, steamed in place of the canned. 3. Use canned beef (1½ lb / 680 g can), drained in place of fresh beef. 4. Use cooked meatballs in place of ground beef.
Swiss, Ham & Noodle Casserole
Sounds like an great tasting casserole that could be tailored in many ways. On my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams egg noodles, (1 lb)
- 1/2 cup onion, diced
- 1/4 cup butter, (4 tablespoons or 1/2 stick)
- 2 eggs
- 2 cups cooked ham, cubed
- 1 container sour cream, room temp, (8 oz), Shortcut
- 1 cup Swiss cheese, shredded
- 2 teaspoons Dijon mustard
- french fried onions, optional, as desired
Instructions
- Heat a pot of salted water to boiling, then add the egg noodles and cook until just tender. Drain well.
- Preheat your oven to 180 C (350 F), grease with butter a 7x11 baking dish.
- While the oven is heating, heat the butter in a small saucepan, when hot, add the diced onion and cook until soft and translucent. Remove from heat.
- To a large mixing bowl, add the eggs and beat those, then add the remaining ingredients (including the cooked onions and butter) but not the french fried onions. Mix together well.
- Pour into the prepared baking dish and spread out evenly. Cover with foil and bake for 35 minutes.
- At 35 minutes, remove from oven, remove foil and sprinkle with french fried onions as desired, if using them and bake for another 5 minutes. If not using the french fried onions, just serve.
- Enjoy.
Notes
Low cost per serving.
Shortcut: Sour Cream.
Adapted from a recipe booklet made by a pasta maker in the 1980's.
Ham, Peas, & Creamy Noodles
This is simply delicious, easy, and a perfect use for leftover ham or in my case, purchased ham scraps. This is a one pot dish as well, no precooking the egg noodles. I made this on 15 Sep 2019 for the family, served 5 people, nearly everyone had seconds and it was well liked! I doubled this and I will say this doubles very easily. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 250 grams dry egg noodles, (8 oz)
- 2 cups chicken broth, Shortcut
- 1 cup half and half, or whipping cream
- 500 grams cooked ham, diced, (1 lb)
- 1 cup frozen peas
- 1 tablespoon lemon juice
- salt and pepper, as desired
Optional, may or may not be needed
- 1 tablespoon corn starch
- 3 tablespoons cold water
Instructions
- For the ham, I used 1 kilo (2 lbs) of smoked spiral cut ham scraps that was sold as a package from a ham producer (2 lbs for $5, and I was doubling the recipe so this worked out well. These are excellent quality and the flavor is perfect. On the left is the ham pieces from the package and in the bowl is diced and excess fat went to my parents dog, Buster.
- Ham diced and ready to be used.
- Melt the butter in a pot on medium high heat, when hot, add the onion and saute until lightly browned.
- To the pot, add the egg noodles, broth, and half and half or cream. Stir, bring to a boil then reduce to a simmer.
- Add the ham. Cover and simmer until the egg noodles are tender.
- Stir in the ham, cover, and let simmer until the noodles are tender.
- Once the noodles are tender, if the sauce has not thickened, mix together the cornstarch and cold water, pour that into the pan and stir to thicken.
- Season with salt and pepper, add the peas and lemon juice. I used the variant and used a mix of peas and carrots.
- Stir in the peas, cover, and remove from heat for about 10 minutes to warm the vegetables through.
- Serve and enjoy.
Notes
Low cost per serving using leftover ham, and probably Fair cost per serving if using deli ham.
Shortcut: Chicken Broth (Pressure Cooker).
Variant: 1. Use frozen peas and carrots in place of just peas.
Adapted from an internet recipe.
Chicken Noodle Casserole II
This recipe comes from a friend and this is perfect, easy and delicious. This can be easily tailored depending on the chicken you want to use as well as the vegetables. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 6 cups uncooked egg noodles
- 2-3 large chicken breasts, cut into bite size pieces
- 2 tablespoons olive oil
- 1½ teaspoons garlic salt
- 1½ teaspoons dried parsley
- 1 bag frozen mixed vegetables, (12 oz / 340 g)
- 2 cans condensed cream of chicken soup, Shortcut
- 1 can condensed cream of mushroom soup, Shortcut
- ½ cup milk
- salt and pepper, as desired, to taste
Instructions
- Heat a pot of water to boiling then add the egg noodles and cook until just tender. Drain.
- Preheat your oven to 180° C (350° F) and grease a 9x13 baking dish with butter.
- Same pot after the noodles are poured out, heat the olive oil on medium high heat, add the chicken and season with garlic salt and parsley. Cook chicken until just cooked through, do not over cook the chicken or it will be dry.
- Add the soups and milk, when it is heated through add the frozen vegetables and mix in. Taste and season with salt and pepper as desired.
- Add the drained noodles to the pot and mix together. Pour into the prepared baking dish and spread out evenly.
- Cover with foil and bake for 30 minutes. Remove foil before serving.
- Serve with sides of your choice, and enjoy.
Notes
Easily under $1 dollar per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Variants: 1. Use two 1½ lb cans of chicken, drained. 2. In place of mixed vegetables, use peas, peas and carrots, or peas carrots and corn. 3. Use fat free soups. 4. Use skim milk.
