**This a basic sauce, if you are like me
you never make it the same way twice.**
2 Tbsp. olive oil
4 cloves garlic, minced
1 green pepper, chopped
1 large onion, chopped
1 lb. fresh mushrooms OR canned
1 lb. ground round or chuck
1 lb. sausage meat
1 32. can Italian plum tomatoes
2 - 6 oz. cans tomato paste
2 Tbsp. parsley, minced
1 tsp. oregano
1 tsp. basil
1 Tbsp. salt
1 tsp. sugar
1 tsp. pepper
DIRECTIONS;
Heat oil in heavy skillet
cook garlic, green pepper, onion
and mushrooms until tender,
remove from pan and set aside.
Cook sausage meat in same skillet
lightly browned,
breaking it up with a fork. Drain.
Return to pan and
add ground round and
reserved vegetable mixture,
cooking until meat is no longer pink.
Stir in the remaining ingredients
taste and adjust seasonings to taste
Simmer for about 1/2 to 2 hours.
1 lb. Trio pasta (San Gorgio)
or variety of your choice
½ lb chuck
½ lb. Italian sausage
1 green pepper, chopped
1 onion, chopped
2 (32 oz. each) jars spaghetti sauce
½ lb. pepperoni, sliced thin
1-2 cans mushrooms
8 oz. mozzarella cheese (shredded)
8 oz. parmesan cheese (shredded)
DIRECTIONS;
Cook pasta according to directions.
Brown ground beef, sausage,
onions and pepper together.
Drain excess fat.
Add sauce and heat.
In a 11 X 13 pan,
(I use my lasagna pan)
sprayed with Pam ,
Make three layers
1/3 each of pasta and sauce.
1/3 of the pepperoni,
1/3 of the mushrooms
and 1/3 of the cheeses.
End with cheese on top with
Bake at 350 degrees
for about 45 minutes or
heated thru and
until cheese is melted.
8 ounces uncooked spiral,pasta
1 lb chicken breast cut in stir fry pieces
1 ounce dry ranch salad dressing mix
1 tablespoon butter
1 teaspoon finely chopped garlic
1/2 cup sliced green onion
7 ounce jar roasted red peppers
drained and sliced
1 cup light sour cream
2 tablespoon skim milk or low fat
DIRECTIONS;
Cook pasta , drain and keep warm.
Place the chicken and
2 tablespoons dry salad dressing
mix in a bag and shake to coat.
Melt butter in skillet and
add chicken and garlic.
Cook over med high heat
stirring until chicken is no longer pink
about 5-6 minutes
reduce heat to medium
stir in onions and red peppers cook,
stirring occasionally,until all
is heated thru about 2-3 minutes.
In a medium bowl stir together
sour cream,milk, and
remaining salad dressing
then stir in hot, cooked pasta.
Spoon pasta onto serving platter,
top with hot chicken mixture
serve parmesan on the side.
1 tablespoon olive oil
1 10-ounce package leaf spinach,
thawed, drained, chopped
1 15-ounce container ricotta cheese
1/2 cup grated Parmesan
1 egg, beaten
1 tablespoon chopped Italian parsley
Salt and pepper
2 cups prepared spaghetti sauce
8 lasagne noodles, freshly cooked
1 1/4 cups grated mozzarella
DIRECTIONS;
Preheat oven to 350°
Heat oil in heavy medium skillet
over medium-high heat.
Add spinach and cook until tender,
about 3 to4 minutes.
Cool.
Combine spinach, ricotta,
Parmesan, egg and parsley
in large bowl.
Season with salt and pepper.
Spread 1 cup spaghetti sauce
over bottom of 8-inch square dish.
Pat 1 lasagne noodle dry
with paper towel.
Set on waxed paper sheet.
Spread about 1/3 cup ricotta mixture
over noodle.
Carefully roll up noodle,
starting at the short end,
to enclose filling.
Lay seam side down in baking dish.
Repeat with remaining noodles.
Top with remaining 1 cup sauce.
Sprinkle with mozzarella.
Bake until cheese melts,
about 45 minutes
8 oz. spaghetti
4 oz. bacon
1 green pepper
5 tbsp. Parmesan cheese
5 tbsp. chopped parsley
1-1/4 cups cream
1/4 cup butter
8 slices cooked ham, lean
1 tsp. dried oregano
1 tsp. dried basil
DIRECTIONS;
Cook spaghetti in boiling salt water
for 10 - 15 minutes depending on the pasta
Meanwhile, chop bacon.
and pepper..Fry bacon in saucepan,
until crisp.
Stir in cheese, parsley,
cream, green pepper.
Cook slowly 5 minutes.
Drain spaghetti, toss with butter,
place in greased baking dish.
Roll up ham slices,
lay on spaghetti,
cover with bacon sauce.
Sprinkle with herbs.
Bake at 425 degrees for 10 minutes.
Serve hot.
1 c. zucchini, sliced
1 1/2 c. broccoli, broken into florets
1 1/2 c. snow peas
1 c. baby peas
6 stalks asparagus, sliced
1 lb. spiral noodles
4 cloves garlic, minced
pepper
olive oil
1/4 c. parsley, chopped
10 large mushrooms, sliced
1/2 c. butter
1/2 c. Parmesan cheese
1 c. cream
1/3 c. fresh basil
2 egg yolks, beaten
**NOTE: you can adjust to what
vegetables you pefer or have on hand
DIRECTIONS;
Blanch zucchini, broccoli,
snow peas, peas and
asparagus in boiling,
salted water for 1 to 2 minutes.
Vegetables should still be crisp.
Cook pasta until al dente. Drain.
While pasta cooks,
saute garlic, pepper and
parsley in 1 tablespoon olive oil.
In another large pan, saute mushrooms.
Add all blanched vegetables
and simmer until hot.
In a pan large enough
to hold pasta and vegetables,
melt butter.
Add cheese, cream and basil.
Stir to blend.
Add eggs .
Add pasta and toss.
Combine sauteed garlic mixture
with vegetables and
add about 1/3
of vegetables to noodles.
Divide and top with remaining vegetables.
1/4 pound hot Italian sausage, crumbled
1 teaspoon olive oil
1 large onion, chopped
3 cloves garlic, finely chopped
1/2 pound mushroom, sliced
1 teaspoon rosemary,
28 ounces canned tomatoes
1/4 cup dry red wine OR chick broth
salt and pepper to taste
3/4 pound penne
1/2 cup ricotta cheese
2/3 cup fresh bread crumbs
1/4 cup Parmesan cheese, grated
DIRECTIONS;
Preheat oven to 400 degrees
Spray a 3 quart baking dish with Pam.
Heat a large nonstick skillet
over medium heat.
Cook the crumbled sausage
until cooked through (5 minutes).
Transfer paper towels
and pat some of the grease off.
Set aside.
Wipe the skillet clean.
Bring a large pot of salted water
to a boil (for the pasta).
In the same skillet, heat oil
over medium high heat.
Add onions; saute
until soft (5 minutes).
Add garlic; saute for 1 more minute.
Add mushrooms and rosemary.
Cook until the mushrooms
begin to give off liquid (3 minutes).
Stir in tomatoes and their liquid,
wine, and reserved sausage.
Bring to a simmer and cook
(uncovered) for 5 minutes.
Season with salt and pepper.
Cook and drain pasta
according to box directions.
Toss pasta and sauce together.
Spread half of the pasta mixture
in the prepared baking dish.
Dot with spoonfuls of ricotta
and top with the remaining pasta.
Cover with foil and
bake for 20 minutes.
In a small bowl combine breadcrumbs,
Parmesan, and salt and pepper.
Sprinkle breadcrumb mixture over the pasta
and continue to bake, uncovered,
until the top is browned
about ten minutes more.
2 Tbsp. oil
1 lb. ground chuck
1/4 c. chopped onion
2-3 garlic cloves, minced
1/2 lb. mushrooms, sliced
1 can (1 lb. 13 oz.) Italian plum tomatoes
1 (8 oz.) can tomato sauce
1/4 c. chopped parsley
1 Tbsp. chopped fresh basil or
2 tsp. dried basil
1 lb. mostaccioli or other pasta
grated Parmesan cheese
DIRECTIONS;
Heat oil in skillet.
Brown meat.
Add onion and garlic.
Cook until meat is crumbly
and onion is tender.
Add mushrooms and cook
until they shine
Crush tomatoes with liquid
and add along with tom sauce,
parsley and basil.
Simmer for 1 hour;
stir occasionally.
Boil pasta until al dente. Drain.
Toss pasta with some sauce
(enough to coat pasta)
and serve remaining sauce
over top of pasta.
Sprinkle with cheese.
8 oz. Angel Hair or
Thin Spaghetti, uncooked
3 eggs
1/3 cup milk
3 tbsp. Parmesan cheese
1 cup cooked boneless, skinless
chicken breast, diced (1/4-inch)
3/4 cup frozen peas,
thawed and drained,
1 1/2 cups spaghetti sauce
salt & pepper to taste
4 tsp. vegetable oil, divided
DIRECTIONS;
Prepare pasta according
to package directions and drain.
Preheat oven to 300º .
Place spaghetti sauce in
small saucepan and warm over low heat.
Beat eggs, milk and Parmesan
cheese in a large mixing bowl.
Add pasta, chicken, peas
and salt & pepper and
toss until blended.
Pour 1 teaspoon of the oil
into a 6-inch, non-stick skillet
and place over medium heat.
Toss pasta mixture again and measure out one-fourth of the mixture
(about 1 cup) into the skillet.
Flatten into an even layer.
Cook about 1 minute,
then slide spatula around
to be sure pancake doesn't stick.
Continue cooking for about
3 minutes until the underside
is brown,shaking the pan once
or twice to prevent sticking.
Very carefully flip pancake
and cook about 3 more minutes.
Can be kept warm in oven
until ready to serve
When all four pancakes are done,
top with spaghetti sauce and serve.
1 (28 oz) jar spaghetti sauce
6 uncooked lasagna noodles
1 (15 oz) carton Ricotta cheese
2 C. shredded mozzarella cheese
1/4 C. grated Parmesan cheese
(Optional... You can also add,
browned, well drained ground meat
and/or mushrooms to the sauce)
DIRECTIONS;
In a 9x13 dish spread 1 cup sauce
Top with 3 uncooked noodles,
ricotta cheese,
1 cup mozzarella cheese,
Parmesan cheese and 1 cup sauce.
Top with remaining uncooked noodles and sauce.
Cover and bake at 375° for 50 minutes.
Remove from oven and top with remaining mozzarella cheese.
Bake covered, for 10 more minutes.
Remove from oven and let stand for 15 minutes.
1 1/2 pounds sweet Italian sausage links
1 tablespoon olive oil
1 medium onion, sliced
1 garlic clove, minced
1 medium eggplant cut
into 1/2-inch cubes
2 cups water
1 can (14 1/2oz) whole tomatoes
in juice, crushed
1 can (6 oz) tomato paste
1 tsp sugar
1 tsp oregano leaves
1 tsp salt
1/8 teaspoon pepper
1 package (16 oz.) Vermicelli cooked.
DIRECTIONS;
Discard casings, crumble sausage
and brown in hot oil;
remove from pan.
Cook onion and garlic in drippings.
Add sausage and remaining ingredients,
except pasta; bring to a boil.
Reduce heat and simmer
uncovered 20 minutes, until thickened;
stir often.
Pour sauce over hot pasta and toss.
1 lb. lean ground beef
1/2 onion diced
1/2 cup green pepper
1-2 cloves garlic minced
1 can Tomato Soup
1/8-1/4 tsp Italian Seasoning
1 1/3 cups water (more if its too dry)
1 cup uncooked elbow macaroni
grated cheddar cheese
salt and pepper to taste
2-3 tablespoons barbecue sauce
DIRECTIONS;
In skillet over medium high heat,
cook beef until browned stirring
to seperate meat.
Pour off fat.
Add onion, garlic, peppers,
and Italian seasoning.
Cook 3-4 min.
Add soup and water,
mixing together well.
Add macaroni, mix well and
cook until pasta starts to soften.
Add barbecue sauce, and mix well.
Grate as much cheddar as you like
over the top and cover so cheese melts.
2 pounds ground beef
3 cloves garlic, minced
2 medium onions, chopped
1 (15 oz.) can tomato sauce
1 (19 oz.) can stewed tomatoes
1 (10 oz.) can sliced mushrooms with juice
1 teaspoon oregano
1 teaspoon basil
salt and pepper
5 cups shell, rigatoni or other large pasta
2 cups sour cream or plain yogurt
2 cups grated cheddar cheese
2 cups grated mozzarella cheese
DIRECTIONS;
In a large skillet, combine beef, garlic, and onions.
Cook and stir over medium heat until browned. Drain fat.
Add tomato sauce, tomatoes, mushrooms, oregano, basil, salt and pepper.
Bring to a boil, reduce heat and simmer 20 minutes.
Cook pasta and drain.
In a 4 quart (or larger) casserole, layer 1/2 of the pasta.
Top with the 1/2 of the meat sauce, 1/2 of the sour cream, 1/2 of the cheddar cheese.
Repeat layers and top with the mozzarella cheese.
Cover and bake at 350° for 45 minutes.
Remove cover and continue to bake until cheese is melted.
Makes 10 servings.
(Makes approximately same amount as a regular box of the real thing.)
3/4 cup rice
1/2 cup angel-hair pasta, broken into small pieces - or vermicelli
2 tablespoons butter or margarine
1 to 1/2 cubes Knorr bouillon, beef or chicken (this depends on how intense you like your flavor
(I like it strong, so I use 1-1/2 bouillon cubes.)
1/4 cup diced onion
(for beef flavor, instead of the bouillon and onion, you can substitute 1 package dry onion soup mix.)
2-2/3 cups hot water
===========================
In medium skillet (with lid), melt the butter or margarine over medium heat.
Add rice and pasta and cook, stirring, until lightly browned.
Dissolve bouillon cube or soup mix in 2-2/3 cups hot water and add to skillet.
(Also add diced onion if not using soup mix for the beef flavor.)
Bring to a simmer and cover. Simmer on low heat, covered, approximately 20 minutes, or until water is absorbed and rice is tender.
If necessary, add more water and continue simmering until rice is tender.
((you could cut out the bouillon and just use a package or so of dry noodle soup mix - with the added convenience that it already has the tiny noodles, so you don't have to spend time breaking up the angel-hair pasta.
