Category Archives: Pasta

Foodie Friday: Best Ever Ziti With Sausage

Best Ziti & Sausage

Ingredients

  • 1 (16 ounce) package ziti pasta
  • 1 pound mild Italian sausage, casings removed
  • 2 (24 ounce) jars Classico® Tomato and Basil Sauce
  • 1 1/2 teaspoons dried basil, divided
  • 12 ounces ricotta cheese
  • 1 1/2 teaspoons Italian seasoning, divided
  • 1 dash salt and pepper
  • 1 pound mozzarella cheese, shredded

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
  3. Spread bottom of a 9×13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
  4. Bake in preheated oven for 40 to 45 minutes.

Nutritional Information

Amount Per Serving  Calories: 631 | Total Fat: 25.3g | Cholesterol: 72mg

What to Drink?

Wine Sangiovese
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Foodie Friday on a Budget: 10 Meals on $10

10 meals 10 bucks

Ten Meals on $10

On a budget? Here are 10 great meal ideas–each for about $10!

Splurge on a few ingredients; penny-pinch on others. Striking that balance makes it easy to be creative while feeding a family of four.

Roast Chicken Feast

The meal: Roast chicken makes the perfect special occasion meal. Use smaller broiler/fryers and roast potatoes along with the bird to save money. Carrots gussied up with butter and dill make an inexpensive side. Cost: about $7.

The splurge: A Tin Roof Sundae bar for dessert. Buy a pint of generic vanilla ice cream, a jar of fudge sauce, and snack-pack peanuts. Cost: about $6.


Mangia, Mangia

The meal: Less costly than spaghetti and meatballs, Spaghetti Carbonara calls for eggs, bacon, and Parmesan to flavor noodles. Serve with chopped iceberg salad. Cost: about $9.

The splurge: Garlic Bread. Cost: about $3.


Chili for Four

The meal: One-pot meals are crowd pleasers, not to mention easy on the cook. Elevate this bare bones recipe with the garnishes below and a side of baked cornbread. Cost: about $8.

The splurge: Shredded cheddar cheese, chopped scallions, cilantro, and sour cream. Cost: about $5.


Mac & Cheese Comfort

The meal: The ultimate in comfort food can be a little pricey with four cheeses and cream, so buy bulk dairy products to keep cost down. Serve with steamed broccoli. Cost: about $10.

The splurge: Chocolate Pudding. Cost: about $4.


Made in China

The meal: A veggie-rich stir-fry is so easy on the budget you’ll have money left over to add a few extras. Start the meal with Egg Drop Soup and finish with fresh fruit. Cost: about $9.

The splurge: Fresh pineapple. Cost: about $4.


Tomato Soup & Grilled Cheese

The meal: Tomato soup goes gourmet with the addition of roasted bell peppers and cream. Try different cheeses and breads to send your usual grilled cheese upscale. Cost: about $10.

The splurge: Fresh basil to stir in soup. Cost: about $2.


Quick Quiche

The meal: A store-bought piecrust keeps this broccoli and cheese quiche simple. Serve with a side of mixed salad greens. Cost: about $9.

The splurge: In-season fresh berries. Cost: about $5.


Stroganoff Savvy

The meal: Switching to hamburger instead of beef tips cuts down the price of Stroganoff without sacrificing flavor. Serve with steamed zucchini. Cost: about $10.

The splurge: Fresh parsley to garnish Stroganoff and zucchini. Cost: about $1.


The Ultimate Tuna Noodle

The meal: What budget meal repertoire would be complete without Tuna Noodle Casserole, particularly one with a crunchy potato chip topping? Serve with steamed broccoli florets. Cost: about $9.

The splurge: Homemade butterscotch brownies. $4.


Magnificent Mexican

The meal: This well-loved enchilada recipe is made to serve eight, so cut it in half, or make the full recipe and freeze leftovers. Cost: about $10.

The splurge: Sliced avocado to serve on the side. Cost: about $2.

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Foodie Friday: Baked Penne with Italian Sausage

Ingredients

  • 1 (12 ounce) package dry penne pasta
  • 2 teaspoons olive oil
  • 1 pound mild Italian sausage
  • 1 cup chopped onion
  • 1/2 cup white wine
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes with garlic
  • 1 (6 ounce) can tomato paste
  • 2 cups shredded mozzarella cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9×13 inch baking dish. Sprinkle top with mozzarella.
  3. Bake in preheated oven for 20 minutes, or until cheese is melted.

Nutritional Information

Amount Per Serving  Calories: 664 | Total Fat: 33.5g | Cholesterol: 82mg

What to Drink?

Wine Sangiovese

Foodie Friday: Cajun Chicken Pasta

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Cajun Chicken Pasta

Ingredients

  • 4 ounces linguine pasta
  • 2 boneless, skinless chicken breast halves, sliced into thin strips
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • 1 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 4 fresh mushrooms, sliced
  • 1 green onion, minced
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons grated Parmesan cheese

 

Directions

  1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
  3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
  4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

 

Nutritional Information

Amount Per Serving  Calories: 1109 | Total Fat: 82.2g | Cholesterol: 348mg

 

What to Drink?

Wine Chardonnay
Beer Beer

More Recipes at AllRecipes.com

 

 

Prep Time:
 15 Min
Cook Time:
 15 Min
Ready In:
 30 Min

 

 

 


 

Foodie Friday: Chicken Caesar Pasta

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Ingredients

  • 1 pound dry penne pasta
  • 1 tablespoon butter
  • 6 skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 (8 ounce) bottle Caesar salad dressing
  • 1/4 cup red wine vinegar
  • 1/2 cup grated Parmesan cheese
  • 1 head romaine lettuce – rinsed, dried and shredded
  • 1 large tomato, chopped

Directions

  1. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat.
  3. In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.

 

Nutritional Information

Amount Per Serving  Calories: 443 | Total Fat: 15g | Cholesterol: 59mg

 

What to Drink?

Wine Chardonnay
Cocktail Cranberry Sea Breeze

More Recipes at AllRecipes.com

 

Prep Time:
 30 Min
Cook Time:
 20 Min
Ready In:
 50 Min

 

 

 


 

Foodie Friday: Chicken Rollatini

Abby’s Chicken Rollatini

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Ingredients

  • 6 skinless, boneless chicken breast halves
  • 1/2 cup shredded Parmesan cheese
  • 1 clove garlic, finely chopped
  • 4 teaspoons butter
  • 4 ounces thinly sliced prosciutto
  • 10 ounces sliced whole milk mozzarella cheese
  • 1/3 cup white wine
  • 1/4 cup olive oil
  • 1 pinch black pepper

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Pound chicken breasts flat, and lay them on work surface. Sprinkle liberally with Parmesan cheese on both sides. Place a pinch of minced garlic and 1 teaspoon butter in the center of each breast. Cover each breast with a layer of prosciutto and mozzarella cheese. Reserve some of the prosciutto to place on top of the chicken. Roll up each chicken breast, and secure with toothpicks.
  3. In a 9×13 inch baking dish, combine white wine and olive oil. Arrange chicken rolls in dish. Place a small piece of prosciutto on top of each roll, and sprinkle with pepper.
  4. Bake in preheated oven for 30 minutes, or until chicken is no longer pink, an juices run clear.

What to Drink?

Wine Chardonnay

 

Nutritional Information

Amount Per Serving  Calories: 487 | Total Fat: 33g | Cholesterol: 134mg


Recipes at AllRecipes.com

 

 

 

 

 

 

Foodie Friday: Penne with Spicy Vodka Tomato Cream Sauce

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Penne with Spicy Vodka Tomato Cream Sauce

Ingredients

  • 1 pound uncooked penne pasta
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • 3/4 teaspoon salt
  • 2 tablespoons vodka
  • 1/2 cup heavy whipping cream
  • 1/4 cup chopped fresh parsley
  • 2 (3.5 ounce) links sweet Italian sausage

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
  3. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
  4. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Nutritional Information

Amount Per Serving  Calories: 435 | Total Fat: 18.4g | Cholesterol: 29mg

 

What to Drink?

Wine Sangiovese

 

For more recipes go to AllRecipes.com

 

 

 

 

Foodie Friday: World’s Best Lasagna

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World’s Best Lasagna

Ingredients

  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese

Directions

  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutritional Information

Amount Per Serving  Calories: 448 | Total Fat: 21.4g | Cholesterol: 84mg

What to Drink?

Wine Sangiovese
Cocktail

Negroni Cocktail II

 

 

More recipes atAllRecipes.com

Weekend Recipe: Spinach Lasagna

Weekend Recipe: Spinach Lasagna

 

 

Video Recipe: Watch The Video then make the dish

Ingredients

  • 20 lasagna noodles
  • 2 tablespoons olive oil
  • 1 cup chopped fresh mushrooms
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 2 cups fresh spinach
  • 3 cups ricotta cheese
  • 2/3 cup grated Romano cheese
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 3 cups shredded mozzarella cheese
  • 3 cups tomato pasta sauce
  • 1 cup grated Parmesan cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
  4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9×13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.
  5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

 

Nutritional Information open nutritional information

Amount Per Serving  Calories: 416 | Total Fat: 16.5g | Cholesterol: 63mg

What to Drink?

Wine Sangiovese

More Recipes on AllRecipes.com

Weekend Recipe: Red Pepper-Salmon Pasta

 

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This looks absolutely YUMMY!  Remember if you make any of the recipes post pictures on our Facebook Page.

Ingredients

  • 4 (4 ounce) fillets salmon
  • 2 tablespoons lemon juice
  • 1/2 cup roasted red bell peppers
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon cornstarch
  • 2 teaspoons minced jalapeno peppers
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1 cup chicken broth
  • 1 (8 ounce) package angel hair pasta

Directions

  1. In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
  2. Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.
  3. Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
  4. Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
  5. Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.

More Recipes at AllRecipes.com

 

What to Drink?

Wine Chardonnay
Cocktail Filthy Martini
Chilled Non-Alcoholic Cherry Limea

Click here to watch the video about Choosing Salmon

 

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