Find Recipes Instantly! (Type the Recipe name or any Ingredient) Bow Tie Pasta with Sausage, Tomatoes and Cream 2 tablespoons olive oil 1 pound sweet Italian sausage, casings removed and crumbled 1/2 teaspoon red pepper flakes 1/2 cup diced onion 3 cloves garlic, minced 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped 1 1/2 cups heavy cream 1/2 teaspoon salt 1 (12 ounce) package bow tie pasta 3 tablespoons minced fresh parsley Directions 1 Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is no longer pink, about 7 minutes. Stir in onion and garlic and cook until onion is tender. Stir in tomatoes, cream and salt. Simmer until mixture thickens, 8 to 10 minutes. 2 Meanwhile, 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. 3 Stir cooked pasta into sauce, and heat through. Sprinkle each serving with parsley. Makes 6 servings Country Pasta with Mozzerella 8 ounces rigatoni pasta 8 slices bacon, cut into 1 inch pieces 2 cups broccoli florets 2 cloves garlic, minced 2 cups shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1/8 teaspoon cayenne pepper 1/4 cup chopped fresh parsley Directions 1 Cook rigatoni according to package directions and drain. 2 In a 10 inch skillet cook the bacon over medium heat, stirring occasionally, until the bacon is browned. Add the broccoli and garlic. Cook, stirring occasionally, until the broccoli is slightly tender (about 4 to 5 minutes). 3 Stir in the cooked rigatoni, mozzarella cheese, parmesan cheese and cayenne pepper. Cook, stirring occasionally, until the cheese is melted. Sprinkle with the fresh chopped parsley. Makes 6 servings Easy Ham and Noodles Try adding peas or other vegetables if desired. 2 cups cooked egg noodles 1 cup cubed, cooked ham 1/2 cup cubed Cheddar cheese 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 (10.75 ounce) can milk Directions 1 Preheat oven to 375 degrees F (190 degrees C). 2 Place the noodles, ham, cheese, soup and milk in a 9x9 inch casserole dish and mix well. 3 Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.Makes 4 servings Macaroni and Cheese with Ham 1 (8 ounce) package elbow macaroni 5 tablespoons butter 5 tablespoons all-purpose flour 1 quart warm milk (110 degrees F/45 degrees C) salt and pepper to taste 1 pinch cayenne pepper 1/4 pound cubed ham 5 ounces cubed Cheddar cheese 5 ounces mozzarella cheese, cubed 5 ounces Monterey Jack cheese, cubed paprika to taste Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. 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 medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens. 3 Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving. Makes 6 servings Easy Cavatini 2 lb. mixed macaroni shells 5 to 6 cups spaghetti sauce stick of pepperoni green pepper, diced mushrooms, sliced Mozzarella cheese Cook macaroni & drain. Add all ingredients & top with cheese. Cover with foil and bake at 350 til hot & cheese is melted. Pasta with Ham and Peas Ingredients: 3/4 lb. bow tie pasta 1 cup frozen peas 2 tbls. flour 1 cup milk 1 tbls. butter 3 cloves garlic, chopped 4 oz. nonfat or light cream cheese 1/4 cup grated parmesan cheese 1/2 tsp. salt 1/4 tsp. pepper 1/4 lb. ham, cut in slivers Bring a large pot of water to boiling for pasta. Add pasta and cook 12 min. or until firm, but tender. Add peas for last 3 minutes of cooking. Reserve 1/2 cup pasta cooking water after draining pasta. Meanwhile, shake together flour and milk in jar with tight fitting lid or whisk in a bowl until blended. Heat butter in saucepan over medium heat. Add garlic and sauté 1 minutes. Whisk in milk mixture. Simmer 3 minutes. Whisk in cream cheese, 2 tbls. parmesan, salt and pepper. Simmer, while whisking for 2 minutes. Remove from heat. Toss together pasta, sauce and ham in a large bowl. Add 1/4 to 1/2 c. reserved pasta water, tossing to make creamy sauce. Top with remaining parmesan. Serve hot. Pasta Stuffed Pizza-Style Ingredients 30 jumbo pasta shells, or 13 manicotti shells 3 medium zucchini, peeled and grated 2 teaspoons garlic powder 1 cup Italian bread crumbs 1 1/2 ounces pepperoni sausage, slices (torn into small pieces) 1 large egg white 3 cups low-sodium tomato sauce 1 teaspoon dried oregano 1 teaspoon dried basil 3 ounces part skim milk mozzarella cheese, grated 1/4 cup grated parmesan cheese Directions Prepare pasta according to package directions. While pasta is cooking, preheat the oven to 450 degrees F. Toss the zucchini with the garlic powder and transfer to a colander. Let it sit for 5 minutes and then squeeze out as much moisture as possible. Transfer to a large bowl. Stir the zucchini with the bread crumbs, pepperoni, and egg white to make the filling. In another mixing bowl, stir together the tomato sauce, oregano, and basil.When pasta is done, drain well. Rinse with cold water and drain again. Stuff the shells with the filling mixture and arrange them in a 9 x 13 x 2-inch pan. Spoon the sauce over pasta and sprinkle with the mozzarella and Parmesan cheeses. Bake uncovered 15 to 20 minutes or until the cheese has melted.