Posts Tagged Pasta

Tomato Basil and Romano Ricotta Spaghetti Pie

I found this recipe on another food blog.

We change the recipe a little, to make one large pie instead of smaller pies.

  • Homemade or store bought meat sauce
  • 2 cups ricotta
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded Romano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic salt (we used garlic powder)
  • 1 lbs spaghetti noodles
  • 1 roll French bread dough (we don’t have this here, so we used crescent roll dough, which I don’t think worked out in the same way)
  • 1/4 cup shredded Romano cheese
  • 1 1/2 cup mozzarella cheese
  1. In a bowl, mix together the ricotta, mozzarella, Romano cheese, salt, pepper and garlic salt
    (or powder).
  2. Break the noodles into smaller pieces (we forgot this part) and cook according to package instructions.
  3. Unroll the French bread dough and separate into 3 pieces. Press into bottom of springform pans. (We pressed our crescent dough together and placed on the bottom of a large oven dish.) Bake 10 minutes then remove from oven.
  4. In layers, place noodles, cheese mixture and meat sauce over bread. Repeat for another layer. Sprinkle with remaining mozzarella and Romano. Bake 25-30 minutes.

Ricotta Spaghetti Pie

Verdict: This was a very tasty dish! I wish we had remembered to cut the noodles, because the long pasta made it kind of hard to serve. I don’t think the bread base really worked, though maybe it was because we didn’t have the right kind. The meal was like a lasagna but with spaghetti as the main noodle, so I loved that!


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Mascarpone Chicken Pasta Bake

I found this recipe online.

  • 1 cup mascarpone cheese, at room temperature
  • 1 lemon, zest and juice
  • 1 teaspoon black pepper
  • 3 chicken thighs, boneless and skinless, cut into 1 inch diced pieces (we used chicken breasts instead
  • 1 1/2 tablespoon olive oil
  • 2 cloves garlic, peeled and minced
  • 16 ounces stewed tomatoes, undrained
  • 1 package of pasta of your choice
  • Salt and pepper to taste
  1.  Preheat oven to 350F.
  2. Mix zest, juice, mascarpone cheese and pepper in a bowl. Whisk to combine. Set aside.
  3. Cook pasta, al dente. Drain, reserving 1/2 cup of the pasta water.
  4. Meanwhile, heat oil in skillet and add chicken. When the chicken begins to brown add the garlic. Cook until chicken is cooked through. Add salt and pepper.
  5. Return pasta to pot (if oven proof, if not place in a baking dish). Stir in mascarpone, chicken and tomatoes. Loosen the sauce with 1/4 cup of the reserved pasta water, adding more if needed (we didn’t have to). Top with additional cheese of your choice, if desired (we used Parmesan).
  6. Bake 15 to 20 min or until cheese is browned.

Mascarpone Chicken Bake

Verdict: I tried this recipe mainly because I wanted to see what mascarpone was like. Happy to find out that it’s another new ingredient for me that I kind of like. It gave the sauce a creamy texture but it didn’t have a taste like cream cheese, which I am still not overly fond of. I kind of didn’t like the large tomatoes in this recipe and wished we had chopped them up more.


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Apple-Sausage Rigatoni

I found this recipe online.

  • 2 cups dried rigatoni
  • 8 ounces cooked smoked sausage, cut into 1/2 inch pieces
  • 1 1/2 pounds Red McIntosh apples, peeled, cored and cut into 1/2 inch thick slices
  • 1/2 cup whipping cream
  • 1/2 cup crumbled Gorgonzola cheese (we used Cambozola cheese instead)
  1. Cook pasta as directed. Drain.
  2. Meanwhile, cook sausage until lightly browned. Add apples and cook 5 minutes or until apples are slightly golden.
  3. Stir the cooked pasta into the sausage mixture. Add the cream and the cheese.

Apple Sausage Rigatoni

Verdict: This was very tasty. The apples, sausages and cheese worked really well with the pasta. The only thing I wish is that the cream and cheese had made a thicker sauce. I also found that it didn’t really microwave well the next day.


Chicken Tenders Parmesan with Penne and Broccoli

This is a Martha Stewart recipe.

  • Salt and pepper
  • 2 eggs
  • 3/4 cup Parmesan cheese
  • 1/2 cup plain breadcrumbs
  • 1 1/2 pound of chicken cut into small strips
  • 1 3/4 cup tomato sauce
  • 1 cup mozzarella cheese, shredded
  • 8 ounces penne or other short pasta
  • 10 ounces broccoli florets
  • 1 tablespoon olive oil
  1. Bring a pot of water to boil.
  2. Set oven rack in top position and heat broiler.
  3. In a medium bowl, whisk eggs. In another bowl, combine Parmesan and breadcrumbs (the recipe does not specify how much of the Parmesan to use. Because of this we ended up using the whole 3/4 cups, which was a little much. I would probably use 1/4 cup next time). Dip chicken in the egg and then coat with breadcrumbs. Place on baking sheet and broil on high 2 to 4 minutes per side.
  4. Preheat oven to 450F.
  5. Spread 1 cup of the tomato sauce on the bottom of a 9×13 inch baking dish. Place the chicken on top of the sauce, cover with remaining sauce and the mozzarella. Bake for 15 to 20 minutes.
  6. Meanwhile, cook pasta in boiling water, adding broccoli in the final couple of minutes. Reserve 1/2 cup of the pasta water (we didn’t end up using it). Drain pasta and broccoli and return to pot.
  7. Add oil and remaining Parmesan (since the recipe didn’t specify how much we were supposed to reserve we added another 1/3 cup here. In the future I would put 1/2 cup).  Toss, adding pasta water so that pasta gets coated completely (we didn’t need to).
  8. Serve with the chicken and sauce.

CHicken tenders 1Chicken tenders 2

Broccoli chicken tender pasta

Verdict: There was a little too much Parmesan in this dish, because of the missing measurements in the original recipe, so the dish was a little salty.


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Tagliatelle Carbonara

I found this recipe in the French language Metro newspaper.

  • 4 or 5 bunches of tagliatelle (we used 7)
  • 3 egg yolks
  • 1/2 cup 15% cream
  • 1 cup Parmesan cheese
  • 1 tablespoon pepper
  • 2 shallots, chopped
  • 4 slices of prosciutto, chopped
  • 1 tablespoon chives
  1. Cook the noodles according to package directions.
  2. Beat together the egg yolks, cream, Parmesan cheese and pepper (we added the chives here too instead of using it as the recommended garnish at the end).
  3. In a small pan, brown the shallots.
  4. Cook the prosciutto in a microwave for 1 minute.
  5. After the pasta has been drained, return to pot and mix in the egg mixture, stirring to cook the egg. Add the shallots and prosciutto and serve.


Verdict: This was a delicious pasta dish, even if I felt like we didn’t get that much sauce. It was my first attempt at cooking tagliatelle and while they turned out okay I don’t think they left me with the normal amount of leftovers I would normally like to have with a pasta dish.

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Macaroni and Cheese

I found this recipe in the French language Metro newspaper that they hand out here.

  • 450g macaroni
  • 2 garlic cloves, minced
  • 1/2 cup chanterelles, chopped (we didn’t use)
    2 tablespoons butter (because we didn’t use the mushrooms we didn’t use this either)
  • 225g ground beef
  • 150g prosciutto
  • 1/2 cup 35% cream
  • 1/4 cup Parmesan cheese
  • 1/4 cup basil (we used less than this, maybe a couple of teaspoons)
  • 1 onion, chopped
  • Salt and pepper to taste

1. Cook noodles as directed.

2. In a skillet, brown the mushrooms in the butter (we didn’t use mushrooms). Add the beef and the prosciutto and cook until the beef is no longer pink (we also added the onions in here, because in the original recipe they are raw, but we don’t like eating them that way).  Add the cream and the Parmesan cheese and let cook 1 minute.

3. Drain the noodles and add to skillet along with the onion (if using raw, like in the original recipe) and the basil. Salt and pepper to taste (considering prosciutto is pretty salts, we didn’t add anymore and just added pepper).

4. Serve with more sprinkled Parmesan.

Mac and Cheese (2)

Verdict: This recipe made a lot of food, though that could be because we used elbow macaroni. Maybe a different pasta wouldn’t have made as much. Considering the title, I would expect this dish to have a cheesier taste, but there didn’t seem to be a lot of cheese in the dish. It wasn’t a bad dish, it was very filling and very hearty, but I did wish that we had added more cheese into the dish.


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Queso Taco Pasta Bake

I found this recipe on another food blog.

  • 4 tablespoons butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups chicken broth
  • 1 1/2 cup shredded cheddar cheese
  • 1/2 cup mild salsa
  • 2 tablespoons olive oil
  • 1 cup onions, finely chopped
  • 1 tablespoon minced garlic (we used garlic powder)
  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 ounces of canned tomatoes (I am not sure if this was exactly what the original recipe was calling for, because it said mild. Ours aren’t labelled like that, but we used one that had some seasoning in it)
  • 1 tablespoon ground cumin (didn’t use)
  • 1 tablespoon lime juice
  • 3/4 pound small pasta of your choice
  • 2 cups shredded cheddar cheese

1. Preheat oven to 350F. Spray a 9×13 inch oven dish with cooking spray.

2. Place butter into a medium saucepan over medium heat. When melted, whisk in flour, salt and pepper for 30 seconds until bubbly. Slowly whisk in the chicken broth until smooth. Increase heat to high while whisking until thickened, 3-5 minutes. Stir in cheese and salsa. Turn off heat and set aside.

3. Place olive oil in medium skillet over medium heat. Sauté onions until softened, 5 minutes. Add garlic and cook for an additional minute. Add ground beef, salt and pepper, cooking until browned. Drain fat if necessary. Add tomatoes, cumin (if using) and lime juice. Stir to combine.

4. Cook pasta according to package directions. Drain.

5. In a large pot, combine the cheese sauce, beef mixture and pasta. Season to taste. Transfer to prepared baking dish and top with remaining cheese. Bake 25-30 minutes or until cheese is melted.

Queso Taco Bake

Verdict: This was a tasty meal but, weirdly, didn’t have that much of a cheesy taste under the top layer.


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