Friday, March 5, 2010

Pasta Recipes

Download the recipe cards here!

Classic Italian Pasta Salad

8 oz spiral pasta, cooked and drained
2 ½ cups assorted cut-up fresh vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions, mushrooms, etc)
½ cup cubed mozzarella or cheddar cheese
1/3 cups sliced pitted ripe olives
1 cup Italian dressing
Pepperoni or chicken (optional)

Combine all ingredients except dressing in a large bowl. Add dressing; toss well. Serve chilled or at room temperature

Bowtie Pasta Salad

1 lb bowtie pasta
1 (14 oz) bottle Bernstein's Cheese and Garlic Italian dressing
1 (14 oz) can artichoke hearts; drained and chopped
1 (2 oz) pkg pine nuts
1 (4.5 oz) jar sun-dried tomatoes in oil; drained & chopped
1 (4 oz) can parmesan cheese, grated

Cook pasta following directions on box. Chill pasta and toss with a small amount of dressing. Add chopped artichoke hearts. Drain oil from tomatoes, chop if necessary and add to pasta. Add pine nuts and cheese. Add dressing to taste, you will not use the entire bottle. Chill and serve.

Pizza Pasta

8 ounces rotini pasta
1 pound lean ground beef
1 small onion, diced
1 (28 ounce) jar spaghetti sauce
4 ounces sliced pepperoni sausage
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). 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. In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella. Bake in preheated oven for 30 minutes, until cheese is melted and golden.

Pantry Posse Stew
by Becky G.

1 (28 oz) can diced tomatoes
1 tsp dehydrated onion flakes
1/2 tsp oregano
1 TBSP parsley flakes
1 can bean with bacon soup
1 can vegetable soup
1 can vegetable beef soup
1 can ranch style beans
1 can corn
1 cup uncooked elbow macaroni
1 soup can of water

Combine all ingredients and simmer until the macaroni is tender & the soup is very hot. If the soup is too thick, add a little water. Serve with scones or corn bread. This makes a hearty soup

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