PASTA BUFFET
Stuffed Shells
Ingredients:
1 jar marinara sauce
2 ½ C. ricotta cheese
½ C. grated Parmesan cheese
½ tsp. onion powder
½ tsp. dried oregano
¼ tsp. salt
¼ tsp. black pepper
1 (10 oz.) pkg. frozen chopped spinach (drain and squeeze out liquid)
1 egg yolk
1 clove garlic, minced
1 box jumbo pasta shells
Directions:
Day 1: Prepare and put together shells
Day 2: Bake at 350 degrees for 30 minutes.
1. Boil large pot of water for shells and cook according to back of package.
2. For filling, combine ricotta cheese, parmesan cheese, onion powder, oregano, salt, pepper, egg yolk, garlic, and frozen spinach. Be sure to drain and squeeze out excess of water from the spinach before adding.
3. Spray a 9x13 in. casserole dish with nonstick spray. Then coat the bottom with ½ C. marinara sauce.
4. When shells are done, fill each one with approximately 1 ½ T. filling in each pasta shell. Arrange in the bottom of the sauced pan.
5. Spread the remaining 1 ½ C. Marinara sauce on top of the prepared shells.
6. Cover with foil and bake at 350 degrees for 30 minutes.
Pesto with butternut squash
Ingredients:
1 butternut squash, diced
1 lb. whole wheat penne pasta
1 C. basil
1/3 C. pine nuts
½ C. shredded parmesan cheese
1/3 C. olive oil
3 cloves garlic
Salt and pepper to taste
Directions:
1. Preheat oven to 425 degrees.
2. On a baking sheet spread out butternut squash which has been diced up. Lightly coat with olive oil and sprinkle with salt and pepper. Put in preheated oven for approximately 10-12 minutes until squash is tender.
3. Boil water in a large pot and add penne pasta when it has come to a boil. Cook for
8-10 minutes until al dente.
4. In a food processor, add basil, parmesan cheese, olive oil, pine nuts, and garlic. Process until smooth. If not smooth add a little more olive oil.
5. When noodles are done cooking drain and put back into the large pot. Add in pesto once it has been completely blended and the roasted butternut squash. Add salt and pepper if needed and can sprinkle with more cheese. Stir and serve immediately.
Golden noodle bake
Ingredients:
1/4 C. chopped onions
3 T. melted butter
1 C. sour cream
1 lb. cottage cheese
½ C. milk
2 T. sugar
1 tsp. salt
8 oz. egg noodles, cooked
1 C. crushed corn flakes
3 T. butter, melted
Parsley flakes for topping
Directions:
1. Boil water in a big pot for noodles. Once boiling cook noodles for 8-10 minutes.
2. In a small sauté pan melt 3 T. of butter and then add chopped onions. Cook until translucent; about 5 minutes.
3. In a mixing bowl, combine sour cream, cottage cheese, milk, sugar, salt and sautéed onion. Mix thourally.
4. When noodles are done, strain them and add to the cream mixture. Toss noodles with entire mixture.
5. Grease with Pam spray an 11x7 pan and then add noodle mixture.
6. Crush cornflakes in a bag and add other 3 T. butter. Be sure to melt this butter before adding it to the cornflakes.
7. Add cornflake mixture to the top of noodle bake.
8. Sprinkle with parsley.
9. Bake at 350 degrees for 50 minutes or until bubbly.
Cabbage and noodles
Ingredients:
1 onion, chopped
1 head cabbage, chopped
1 lb. egg noodles
1 pkg. Lipton onion soup mix
1 stick butter
Salt and pepper to taste
Directions:
1. Melt butter in a large sauté pan. Once butter is melted add chopped onion and cabbage. Cover and cook down on medium heat for 10-15 minutes.
2. In the meantime, boil water for noodles. Once it has come to a boil; add noodles and cook for 8-10 minutes.
3. After cabbage and onions have wilted down, add onion soup mix.
4. Drain noodles when complete and add to large sauté pan with cabbage mixture. Stir and serve warm. Can add salt and pepper if needed.
Tuna Noodle casserole
Ingredients:
1 can mushroom soup
8 slices American cheese
1 ½ C. milk
1 T. minced onions
½ C. red bell pepper
¼ tsp. black pepper
1 C. frozen peas
1 can tuna
2 C. cooked macaroni noodles
Directions:
1. Spray an 8x8 casserole dish with Pam Spray.
2. In a sauce pan, warm mushroom soup, milk, American cheese (break into pieces before adding.), onions, red peppers, tuna, and black pepper until cheese is melted.
3. In a large pot boil water and cook noodles for approximately 8-10 min.
4. After noodles are done, mix in a bowl, noodles, warmed sauce and frozen peas.
5. Bake at 350 degrees for 30 minutes.
Pasta Primavera with chicken
Ingredients:
2 boneless skinless chicken breasts
1 lb. bowtie pasta
1 lemon
1 head broccoli
1 red pepper
1 bunch green onions
1 zucchini or yellow squash
3 cloves garlic, minced
3 T. flour
2 ½ C. chicken stock
4 T. olive oil
Directions:
1. Cut chicken breasts into 1 in. bite size pieces. Put 2 T. olive oil in large sauté pan and heat on medium high heat. Add chicken and sauté for approximately 10 min.
2. Boil water in a big pot and salt water to cook your pasta. Cook until al dente approximately 8-10 minutes.
3. Zest lemon and set the zest aside; This will be used later.
4. After chicken is done sautéing, take out and set aside.
5. In same sauté pan add rest of the oil and sauté squash, broccoli and red pepper.
6. After 5 minutes of sautéing, add garlic, and green onions and cook for 5 minutes.
7. Add flour and cook out flour for 2 minutes until no more white of flour is present. Add in chicken stock and the juice of 1 lemon.
8. Bring to a boil and then bring temperature down to a simmer and let liquid thicken up; this may take 5 minutes.
9. After sauce has thickened up, add in pasta and lemon zest and cooked chicken. Stir all together and serve warm.