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Pasta!
Pasta! Pasta!
I have included
some additonal pasta recipes I think you might enjoy. Don't forget to
check out the pasta sauces link also. |
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like to have the information and recipes at your fingertips, you can
have it all in MasterCook format by pressing the Download
Button
on the right. |
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to Great Pasta Recipes
| Sauces
| Pasta
Information
A Few More
Pasta Recipes
Old
Style Spaghetti and Meatballs
Pasta
with Porcini Sauce
Turkey,
Tomato and Mozzarella Lasagna
Sun-Dried
Lasagna
* Exported from MasterCook * Old Style Spaghetti and Meatballs Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup finely grated potato (peeled but raw)
1/4 pound extra-lean ground beef
1/4 pound hot Italian sausage removed from the
casing
1 onion very finely chopped
2 large egg whites -- lightly beaten with
a fork
3 cloves garlic -- very finely chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh bread crumbs -- preferably
whole-wheat
4 cups tomato sauce for pasta
1/2 cup slivered fresh basil leaves
1 pound spaghetti
1/2 cup freshly grated Romano cheese Preheat oven to 35. Combine potato, ground beef, sausage, onions,
egg whites, garlic , oregano, salt and pepper and the bread crumbs.
Mix well and for into meatballs, each about 1 inch in diameter.
Place on rack in oven and bake for 15 minutes. Bring the tomato
sauce to simmer and add the meatballs. Cover and simmer for 20
minutes while you cook the pasta. Drain cooked pasta and top with
the sauce. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Turkey, Tomato and Mozzarella Lasagna Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 large onions
4 large garlic cloves -- minced
2 tbsp. olive oil
1 1/2 pounds ground turkey
2 carrots -- chopped fine
1 large red bell pepper -- chopped fine
1 can whole tomatoes [28 ounces]
1 1/2 cups dry red wine
1 1/2 tsp. dried basil -- crumbled
3/4 tsp. dried thyme
1/4 tsp. dried hot pepper flakes
1/8 tsp. ground allspice
15 ounces part-skim ricotta cheese
1 large egg -- beaten slightly
2 scallions -- chopped
12 sheets dry (no boil) sheets lasagna pasta
12 ounces part-skim mozzarella cheese -- grated
1/4 cup freshly grated Parmesan cheese Cook onions and 3/4 of the garlic stirring occasionally over
moderate heat. Add turkey, carrots,and the bell pepper . Cook
stirring to break up the turkey. Stir in tomatoes, wine,
herbs, spices and salt and pepper to taste. Stir in remaining
garlic and simmer for 5 minutes. In a bowl stir together ricotta, egg, scallions, and salt and
pepper to taste. Pour 1 cup sauce into a baking dish and cover
with lasagna sheets. Spread about 2 cups sauce over pasta. Drop
one third ricotta mixture by spoons over and spread with a
spoon. Sprinkle with mozza and layer two more times doing the
same thing. Sprinkle with remaining Parmesan and mozza and bake
covered with foil for 30 minutes. Remove foil and bake 10
minutes more. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Sun-Dried Lasagna Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons olive oil
1 onion
1 carrot -- finely chopped
1 celery stalk -- finely chopped
3/4 pound mushrooms -- chopped (about 4 cups)
2 cloves garlic -- finely chopped
1/2 cup dry white wine
1 can plum tomatoes -- (28 ounce) chopped
with juices
2 sun-dried tomatoes (not packed in oil)
-- finely chopped
1 teaspoon dried thyme leaves
salt and freshly ground pepper
1/3 cups all purpose while flour
3 cups milk or cream
1/4 tsp. freshly ground nutmeg
1 pound fresh lasagna noodles
8 cups spinach leaves -- washed and dried
1 cup freshly grated Parmesan cheese Heat 1/2 tablespoon of the oil in a Dutch oven over medium heat.
Add onions, celery, carrots and cook stirring until the onions
have softened. Add mushrooms and garlic and continue to cook
until the mushrooms release their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated.
Stir in chopped tomatoes and their liquid, sun-dried tomatoes
and thyme. Bring to a simmer. Reduce heat to low and simmer
until thick. Season with salt and pepper. Heat remaining oil in heavy pan over low heat. Add flour and
cook whisking constantly until the flour starts to turn a
light nutty brown. Remove from heat and whisk in milk.
Season with nutmeg and salt to taste. Remove from heat and
set aside. Preheat oven to 375. Cook lasagna in boiling water. To
assemble, spread 1/2 cup of the mushroom sauce in the bottom
of a pan. Arrange a layer of cooked noodles over and spread
with another 1/2 cup of the mushroom sauce. Arrange a single
layer of the spinach leaves over the sauce and drizzle them
with 1/3 cup of the bechamel sauce. Sprinkle 2 tablespoons
of the Parmesan cheese over the spinach and top with another
layer of the noodles. Repeat this five more times. Bake 40 minutes. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Pasta with Porcini Sauce Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds fresh porcini mushrooms
-- (or 1 1/2 pounds of
shiitake mushrooms)
1/2 cup chopped onion
3 tbsp. extra-virgin olive oil
3 tbsp. chopped garlic
2 tbsp. chopped parsley
salt
2 pounds pasta
1 cup cream
4 tbsp. butter
fresh ground pepper
1 1/2 cups freshly grated parmigiano-reggiano cheese Rinse the mushrooms under water. Cut lengthwise into
slices. In a large skillet, cook the onion in the
olive oil until translucent. Add the garlic and
stir. Add the parsley and all the mushrooms. Season
with salt and lower the heat. Cook the pasta. Add
cream, butter and pepper to the sauce and raise the
heat to high. Cook until cream has reduced by half.
Toss the sauce with the pasta and serve at once. - - - - - - - - - - - - - - - - - - | 
