Pasta Recipes

CHEDDAR VEGETABLE LASAGNA 

     1/2 lb Mushrooms sliced 
     1/4 c Margarine divided 
     4 c Shredded carrots 
     1/2 c Chopped onion 
     1/4 c Flour 
     2 1/2 c Milk 
     1/2 ts Salt 
     ds Pepper 
     9 Lasagna noodles, cooked, -drained 
     12 oz Shredded sharp cheddar -cheese 
     16 oz Cream-style cottage cheese 
     10 oz Frozen chopped spinach, -thawed, well drained 
     1 oz Grated parmesan cheese 
     1/2 c Chopped fresh parsley 

Preheat oven to 375 degrees. 

Saute mushrooms in 1 Tbsp margarine until tender; remove from skillet. 

Saute carrots and onions in remaining 3 Tbsp margarine 5 minutes or until carrots are tender. 
Reduce heat to medium. 

Blend in flour. Gradually add milk; cook, stirring constantly, until thickened. Stir in mushrooms. 

For first layer, arrange 3 noodles in bottom of greased 13x9" baking dish. Top with half the 
cheddar cheese and half the vegetable mixture. 

Cover vegetable mixture with 3 noodles and combined cottage cheese and spinach. 

Repeat first layer. Sprinkle with parmesan cheese. 

Bake 30 minutes; sprinkle with parsley. Let stand 10 minutes. 

*NOTES: This is a *big* hit with my family! I always use ricotta instead of cottage cheese -- 
works just great. 

CHICKEN LASAGNA 

     1 cup cottage cheese 
     3 ounces cream cheese 
     1 can mushroom soup 
     1 cup frozen cut broccoli 
     1/3 cup sliced celery 
     1/4 cup milk 
     1 teaspoon minced dried onion 
     1/4 teaspoon oregano 
     1/8 teaspoon ground sage 
     6 lasagna noodles 
     1 cup chopped chicken 
     1/2 cup shredded cheddar cheese 
     2/3 cup boiling water 

Combine cottage cheese and cream cheese. Set aside. Combine soup, broccoli, celery, milk, 
dried onion, oregano and sage; set aside. Place 2 uncooked lasagna noodles in a greased baking 
dish. Layer with 1/2 the cheese mixture and 1/3 of the soup mixture. Repeat layers of noodles, 
cottage cheese and soup. Top with remaining noodles, chicken and soup. Sprinkle with cheese. 
Slowly pour boiling water around > entire inside edge. Cover with foil. Bake at 350 degrees for 1 
hour or until done. 

8 C finely shredded cabbage 
12 green onions finely sliced 
1 pkg chicken flavored ramen soup noodles crushed 
6 oz toasted slivered almonds 
2 TBL sesame seeds 
12 TBL salad oil 
12 TBL cider vinegar 
8 TBL brown sugar 
flavor packet from ramen soup 

DIRECTIONS: 
In a large bowl toss together cabbage, green onions, noodles, 
almonds, and sesame seeds; set aside. 

In a microwave safe bowl whisk together the oil, vinegar, brown 
sugar, and flavor packet. Heat in microwave for 2 minutes on high. 
Remove from microwave and whisk again to be sure all ingredients are 
combined well. While still warm, pour over salad mixture and toss, 
being sure to coat cabbage well. 

Refrigerate at least 6 hours or overnight, stirring occasionally. 

Variations: This is a great salad to add leftover turkey or chicken 
and serve as a main course for a luncheon. 
 
 

CLASSIC FETTUCINE ALFREDO 

Serves: 4 

Work Time: 15 minutes 

Total Time: 25 minutes 

     8 ounces uncooked fettuccine 
     1/2 cup butter 
     1/2 cup whipping cream 
     3/4 cup grated Parmesan cheese 
     1/4 teaspoon white pepper 
     2 tablespoons chopped fresh parsley 

1. Cook fettuccine according to package directions, omitting salt. Drain well; place in a large 
bowl. 

2. Combine butter and whipping cream in a small saucepan; cook over 

low heat until butter melts. Stir in cheese, pepper, and parsley. Pour 

mixture over hot fettuccine; toss until fettuccine is coated. 

CRAB LASAGNA 

     1/2 pound lasagna noodles 
     1 tablespoon oil 
     2 cans cream of shrimp soup (or 1 can shrimp and 1 can celery) 
     2 cans crab meat or imitation 
     2 cups small curd cottage cheese 
     1 package (8 oz.) cream cheese 
     1 egg 
     1 medium onion 
     2 teaspoons basil 
     1/2 teaspoon lemon 
     salt and pepper 

Grease pan. Put down 4 noodles and 1/2 of soup mixture with cream cheese. Then crab, more 
noodles and rest of soup mixture. Garnish with tomato slices. Bake 15 minutes. Then sprinkle with 
Cheddar and bake for 30 more minutes at 350 degrees. 

9 lasagna noodles 
1 cup low-fat cottage cheese 
1 (6-ounce) container reduced-fat cream cheese, softened 
2 (103/4-ounce) cans reduced-fat cream of mushroom soup 
2/3 cup skim milk 
1/4 teaspoon garlic salt 
1/2 teaspoon poultry seasoning 
1 (4-ounce) can sliced ripe olives 
1/3 cup chopped onion 
1/3 cup chopped green bell pepper 
3 cups chopped cooked chicken 
2 cups fine, dry breadcrumbs 
1/2 cup (2 ounces) shredded sharp Cheddar cheese 
Cook noodles according to package directions; drain, and set aside. 
Combine cottage cheese and cream cheese, stirring well; add soup and next 6 
ingredients. 
Spread 1/2 cup of cheese mixture in bottom of a 13- x 9- x 2-inch baking 
pan. Layer one-third of the noodles, chicken, and cheese mixture in pan; 
repeat layers twice. Sprinkle with breadcrumbs and Cheddar cheese; cover 
with aluminum foil. 
Bake at 350 degrees for 30 minutes; uncover and bake an additional 15 
minutes. Yield: 6 servings. 
 
 

CREAMY FETTUCINE ALFREDO 

     1 pkg. (8 oz.) PHILADELPHIA BRAND Cream Cheese, cubed 
     3/4 cup (3 oz.) KRAFT 100% Grated Parmesan Cheese 
     1/2 cup (1 stick) margarine 
     1/2 cup 2% milk 
     8 oz. fettuccine, cooked, drained 

STIR cream cheese, Parmesan cheese, margarine and milk in large saucepan on low heat until 
smooth. ADD fettuccine; toss lightly. Makes 4 servings. 

     1 lb elbow macaroni 
     1 lb ground chicken breast 
     skinless 1/2 c onions -- chopped 
     1/2 c bell peppers -- chopped 
     30 ozs chili with beans 

Cook macaroni according to package directions. In a skillet, cook chicken, onions, and bell 
peppers until chicken is no longer pink. Stir in chili with beans and macaroni. Cook until heated 
through. 

Cook one box of macaroni and cheese as directed. Add 1 can cream of mushroom soup. Mix in 1 
package frozen broccoli and 1 package cut up polish sausage. Bake at 350 degrees for about 1 
hourI always use Reynolds oven cooking bags for my roasts (and turkey); the meat is always 
fork-tender, juicy, and cooks in half the time. I season with garlic, basil, ginger and soy sauce. 
Sorry, I don't measure this, just eyeball. Throw in some carrots and potatoes and you've got a 
meal-in-one! Not to mention the tantalizing aroma that will greet your husband as he walks in the 
door! :-) 

But I hope that each and every one of you don't have to worry about dinner this Sunday! 

EASY MICROWAVE LASAGNA 

(Serves 4-6) (It goes a long way with our family of 5. It probably can feed us 3 times.) 

     2 cups grated mozzarella or Jack cheese (about 8 oz.) 
     1 lb. ground beef 
     1 can (15 1/2 oz.) spaghetti sauce---0r your own homemade sauce (I use the 24 oz. can of 
     Hunt's Lite spaghetti sauce and leave out the tomato sauce called for next) 
     1 can (8 oz.) tomato sauce 
     1 T. dried parsley flakes---crumbled between fingers 
     1 t. dried oregano leaves or 1/2 t. ground oregano 
     1 t. dried basil leaves or 1/2 t. ground basil Note: Dried flakes should always be soaked in 
     hot water (a few drops) for 10 minutes before use in Italian recipes to release flavor. 
     1 carton (16 oz.) creamed cottage cheese 
     1 egg 
     1/4 cup grated Parmesan cheese (and an additional 3 T to be used on top of the casserole) 
     8 uncooked lasagna noodles 

Crumble ground beef into 1 1/2 quart casserole dish. Cover loosely and microwave on high (100 
% power) for three minutes. Break up beef with a fork and stir. Cover casserole again and 
microwave until very little pink remains (2-3 minutes longer at 100 % power). Drain off fat and 
liquid. In a large bowl, mix spaghetti sauce, tomato sauce, plus the parsley, oregano, and basil. Stir 
all of this into the casserole with the beef. Cover tightly and microwave on high (100 % power) 
until it boils 3-4 minutes. Place egg in medium sized bowl and beat egg thoroughly. Add cottage 
cheese and 1/4 cup Parmesan cheese to the egg and stir until blended. Spread 1 1/3 cup of the 
spaghetti meat sauce in baking dish (12 X 7 1/2 X 2). Place 4 uncooked lasagna noodles on top 
of sauce. Spread 1 cup of cottage cheese filling evenly over noodles. Sprinkle 1 cup of mozzarella 
or jack cheese evenly over the cottage cheese filling. Reserve the final cup of grated mozzarella or 
jack cheese for the top of the casserole at the end of the cooking time. 

Repeat layers in casserole as follows: 1. First 1 1/3 cup of meat sauce. 2. Place the last 4 
uncooked noodles over the meat sauce. 3. Spoon the rest of the cottage cheese sauce evenly over 
the noodles. 4. Top with the remaining meat sauce. 

Cover tightly and microwave on high (100 % power) for 10 minutes on a microwave turntable, or 
rotate the dish by hand after 5 minutes. Microwave the casserole on medium (50 % power) until 
noodles are tender---22 to 28 minutes longer, turning casserole on turntable, or by hand 
occasionally. 

Note: If you do not have a medium setting on your microwave, use full power for 10 minutes and 
let stand for five minutes. 

Sprinkle top of lasagna with remaining 1 cup of mozzarella or jack cheese, and on top of that 
sprinkle 3 T. Parmesan cheese. Cover and let stand 10 minutes. Cut and serve. 

2 6-oz. cans tuna 
1 can condensed cream of mushroom soup 
1 can condensed cheddar cheese soup 
1 8-oz. can mushrooms, drained 
1 5-oz. can chow mein noodles 
1 13-oz. can evaporated milk 
1 small can fried onions 
 Preheat oven to 350°F. 
Open all cans except fried onions, dump into 3-qt. casserole. 
Stir and cover. 
Bake 20 minutes. 
Scatter fried onions on top. 
Bake another 15 minutes. 
Serves 2-3 hungry bears. 

Salad: 2 cups cooked rotini pasta 1.5 cups small broccoli florets 1 cup diced tomato (plum 
tomatoes seemed to work well) 1/2 cup sliced black olives, optional in mine! 1 small zucchini ( I 
used cucumber), thinly sliced 1/2 cup chopped green pepper 1/2 cup chopped red onion, optional 
(I used Vidalia) 1/2 cup grated Parmesan cheese 

Dressing: 2/3 cup olive oil 1/2 cup red wine vinegar 1 teaspoon dry mustard 1 garlic clove, 
crushed (I used 2 or 3 since we love garlic) 1 teaspoon salt pepper to taste 

Cook rotini according to package directions. Rinse pasta, drain and cool. Place pasta in big bowl 
with rest of ingredients. In separate bowl whisk together dressing ingredients until smooth and 
slightly thickened. Pour over salad and toss lightly to combine. Cover and chill before serving. 
Yields 8 servings. 

NOTE: I have had this with cubed ham (1/2 lb) and with chicken (2 chicken breasts, cooked and 
cubed) and with some bread, it was a great light meal for a hot summer evening! 
 
 

LASAGNA 

     6 pieces lasagna noodles 
     ½ lb. cottage cheese 
     1 tbs. oil 
     ½ lb. mozzarella cheese 
     1/4 c. minced onion 
     1 lb. ground beef 
     . 3/4 tsp. pepper 
     1 1/2 tomatoes 
     14 oz spaghetti sauce 
     1/2 Italian spices 
     1 tsp parsley 

Prepare meat sauce, brown the onion slightly in oil: remove and brown the meat in same oil. Add 
onion, salt, pepper, tomatoes, spaghetti sauce, and Italian spices. Boil noodles in salted water, 
drain, andcover with cold water if not used immediately.In casserole arrange layers, meat sauce , 
½ noodles, 1 tsp parsley ½ cheeses combined. Repeat. Bake in oven a 350 for 45 minutes. 

MACARONI AND CHEESE 

     1 c. uncooked macaroni, boil with salt 
     1 tbs. butter 
     1 tbs. flour 
     1 c. milk 
     1 c. grated cheese 
     1 c. tomatoes 

Place drained macaroni in a casserole dish, make sauce with next five ingredients. May place 
crumbs and extra cheese on top. Bake for 45 min. in moderate oven. 

In a large pot with about 3 qts. of boiling water, add 1 tsp. Salt, and 3 c. macaroni. Cook until 
tender, drain. In a separate pot heat 1 quart tomatoes, add a good serving of cheddar cheese 
chunks and 1/4 c. margarine. Stir until melted. Add to drained macaroni and mix well. ( Or may be 
serve with sauce over macaroni. 

2 1/2 cups hot cooked pasta, such as elbow macaroni, penne, rigatoni, mostaccioli or mostacciolini 
1/2 cup grated Parmesan cheese 
2 tablespoons butter 
1 1/4 cups (5 ounces) shredded mozzarella cheese 
1 pound lean ground beef 
1 1/4 cups prepared spaghetti sauce 
1/2 teaspoon oregano leaves 
1 small green pepper, thinly sliced into rings 

Preheat oven to 350 degrees. Combine pasta, 1/4 cup of the Parmesan cheese 
and butter; toss. Press into buttered 9-inch pie plate or 9-inch baking 
dish. Top with 3/4 cup of the mozzarella cheese. 

In medium skillet over medium heat, brown ground beef; drain. Add spaghetti 
sauce and oregano; mix well. Spoon meat mixture over pasta. Sprinkle with 
remaining Parmesan cheese. 

Bake in a 350-degree oven for 20 to 30 minutes or until heated through. 
Sprinkle with remaining mozzarella cheese. Return to oven just to melt 
cheese. Garnish with green pepper. 

Serves 6. 

1 can (28 oz) whole tomatoes, undrained 
1 can (8 oz) tomato sauce 
1 tsp Italian seasoning 
1/4 tsp salt 
1/4 tsp pepper 
8 oz pkg rotini or rotelle macaroni 
8 oz. sliced fat free smoked sausage (or pepperoni) 
1 cup shredded mozzarella cheese 
1/4 cup grated parmesan or romano cheese (I used romano and it was 
GREAT) 

Heat oven to 350.  Cook noodles as directed on package, drain. 
Meanwhile, mix tomatoes, tomato sauce, Italian seasoning, salt and 
pepper in a 3 qt saucepan, stir to break up tomatoes.  Heat to boiling, 
reduce heat.  Simmer uncovered 10 min, stirring occasionally 
Stir noodles and sausage into tomato mixture.  Pour into ungreased pan 
8x8x2 or 2 qt casserole dish.  Sprinkle with cheeses.  Bake uncovered 
about 30 min or until hot and cheese is golden.  Serves 6. 
 

     1 pkg. (9 oz.) DIGIORNO Fettuccine 
     1 container (10 oz.) DIGIORNO Alfredo Sauce 
     4 OSCAR MAYER Smokie Links Sausages, sliced 
     2 green onions, chopped 
     1 small tomato, chopped 

COOK fettuccine as directed on package. HEAT alfredo sauce in saucepan as directed on 
package, adding sausage and half of the onion during the last 3 minutes of heating. SERVE sauce 
over fettuccine; garnish with remaining onion and tomato. Makes 4 servings. 

SPAGHETTI SAUCE 

Brown ½ lb. ground beef, add ½ c. chopped onion , cook until tender. Add one can tomato soup, 
½ c. water, 1 tbs. vinegar, 1 stock celery, ½ tsp. thyme, 1 tsp parsley, salt (garlic and oregano). 
Cover and simmer 30 minutes. 
 

I use Reames Noodles (in the freezer section of the grocery by pasta and stuff) and stew meat for 
some easy beef and noodles. 

Sear stew meat in pressure cooker with a little olive oil and onion. Add 5 cups of liquid (about this 
much for one pound of stew meat) with one beef bouillon cube per cup of water or flavor to your 
taste. Cook in pressure cooker for 15 minutes once the little jiggler thing sizzles around for about 
once every 15 seconds. It takes it getting really going on high to get jiggling, but then turn it down 
and let it cook for 15 minutes. Let your pressure cooker cool, about 10 minutes, then run cold 
water over outside, then open it After its done cooking, add noodles and cook uncovered till 
noodles are done.This usually takes about 35-40 minutes. Then serve. I usually use about a 12oz 
bag of noodles and 3/4 to 1 lb of stew meat for me, Richard and the 2 girls. Yummy!!!!!!!! My 
picky husband loved this so much when someone brought it for dinner after Kimberly was born 
that the first errand out with her was to buy a pressure cooker so I could make this for us!! 

     3 dried shiitake mushrooms, soaked for 30 minutes in cold water 
     8 oz. vegetable-flavored somen noodles 
     3 Tbl. vegetable oil 
     1 1/2 cups finely chopped Napa (Chinese) cabbage 
     8 spinach leaves, chopped 
     1 medium carrot, peeled and juilienned 
     1 Tbl. very finely shredded fresh ginger 
     6 oz. fresh bean sprouts 
     1 whole scallion, very finely sliced 
     1/4 C Japanese tankatsu sauce (recipe follows) 

Drain the mushrooms and squeeze out excess water, then trim the stems and finely shred the caps. 
Bring 1 qt. of lightly salted water to a boil. Add the noodles and cook for about 3 minutes, until 
barely tender, and drain well. Heat half the oil in a wok or large skillet over high heat and stir-fry 
the mushrooms, carrot, spinach, and cabbage until barely tender, about 2 minutes. Set aside. Heat 
remaining oil in another pan over high heat and saute the noodles for 1 1/2 minutes. Add ginger 
and saute a further 45 seconds. Add the cooked vegetables to the noodles along with the bean 
sprouts and scallions and cook for 1 minute on high heat, mixing thoroughly. Add the tankatsu 
sauce, heat well, and stir to distribute the sauce evenly through the noodles. Serve. (I do a lot of 
the prep in my cuisinart) 

Tonkatsu Sauce 

To make tonkatsu sauce, boil 2 Tbls. mirin (Japanese sweet rice wine) until reduced by half. Stir in 
2 Tbls. ketchup, 1 Tbls. dark soy sauce, 1 Tbls. tamari or light soy sauce, 1 Tbls. Worcestershire 
sauce, 1 Tbls. > mustard, and sugar to taste. Heat briefly, then allow to cool. Store in the 
refrigerator. Makes 2/3 cup. *You can leave out the mirin if you do not like to cook with wine, 
however, the alcohol is completely cooked away by this method. You do not "need" to use it if 
you don't like the idea though. **You can also fry up some (1 cup) tofu if you feel that the 
vegetables are not enough... If your not on a animal products restricted diet, you may use 1 cup of 
cooked meat. 

     8 ounces lasagna noodles 
     1 pound ground beef 
     1 cup finely chopped celery 
     3/4 cup chopped onion 
     garlic 
     2 teaspoons basil 
     1 teaspoon oregano 
     3/4 teaspoon salt > 1 cup light cream 
     1/2 cup dry white wine 
     3 ounces cream cheese -- cubed 
     2 cups cheddar cheese 
     1 1/2 cups gouda cheese 
     1 carton creamed cottage cheese 
     1 egg -- slightly beaten 
     12 slices mozzarella cheese 

Brown beef, celery, onion and garlic; drain. Stir in seasonings. Add cream cheese and cream. 
Cook over low heat until smooth. Add wine, shredded Cheddar and Gouda. Stir together egg and 
cottage cheese, set aside. Layer cooked noodles, part of the meat mixture, the cottage cheese, 
half the Mozzarella. Repeat until all used; top with Mozzarella. Bake in a 375 degrees oven, top 
rack for 40 minutes.