sara

Ingredients:
1 pound penne or fusilli pasta
salt
1/4 cup ricotta cheese
1 1/4 cups drained (from jar) roasted red peppers, chopped
1/2 cup slivered almonds, toasted
1/4 cup grated Asiago cheese
1/4 cup extra virgin olive oil
1 garlic clove, minced
2 Tablespoons chopped fresh parsley
1/4 teaspoon red pepper flakes

Bring 4 quarts water to boil in large pot. Add pasta and 1 Tablespoon salt to boiling water and cook until just past al dente. Reserve 3/4 cup pasta water. Drain pasta in colander, rinse with cold water until cool, drain once more, and transfer to large bowl.

Puree ricotta and 2 Tablespoons hot pasta water in food processor until smooth. Add 3/4 cup roasted peppers, 1/4 cup almonds, Asiago, oil, garlic, parsley, pepper flakes, and 1/2 teaspoon salt and puree until smooth. Stir pesto into pasta until well coated, adding reserved pasta water as needed to adjust consistency. Fold in remaining roasted peppers and almonds. Season with salt. Serve.

jmw

Sara, that looks so yummy! I c&p it to my pasta folder. Thank you for posting.

jmw

MOSTACCIOLI BROCCOLI BAKE

This pasta dish is one of our favorites. It is so pretty to serve with the almonds on top. It also has nice texture and color contrast. The cinnamon gives it unique flavor.

2 cups Mostaccioli
2 cups cooked broccoli flowerets
1 cup shredded Swiss cheese
Parmesan Cheese Sauce
Sliced almonds

Heat 2 quarts boiling water in Dutch oven and add 1 teaspoon salt and 1 teaspoon oil. Add mostaccioli and stir to separate. Cook uncovered 12 - 15 minutes, stirring occasionally. Drain in a colander.

Grease a 9-inch round or 11 x 7-inch baking dish. Put in cooked pasta, then cooked broccoli and top with the Parmesan Cheese Sauce. Sprinkle Swiss cheese and almonds on top. Bake at 350º for 20 minutes until heated through and cheese is melted. Serves 3-4.

Parmesan Cheese Sauce

2 oz. butter
1/4 cup flour
1 1/2 cups milk
1/4 cup Parmesan cheese
1/2 teaspoon cinnamon

In medium sauce pan, melt butter, stir in flour until well blended. Add milk. Cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes. Stir in cheese and seasonings.

Tips:

Recipe can easily be doubled. It can also be prepared in advance and refrigerated or frozen.

matty393

spagetti And Turkey Meatballs

Ingredients:
1 Box(8 Oz) Of Spagetti
1 Jar(12 Oz) Spagetti Sauce
1 Pound Ground Turkey
1/2 Medium Onion
2 Cloves Of Garlic
2 Tablespoons Of Vegetable Oil
1 Tablespoon Of Dry Oregano
Salt And Pepper To Taste
Cilantro To Garnish
1/2 Tablespoon Olive Oil

Instructions:
In A Large Pan Boil Spagetti 10 Minutes.
Blend Onion, Garlic And Oregano With Olive Oil, Until It Becomes Soft. Add To Turkey Meat, Mix Well Using Your Fingers And Make Very Small Balls.
In A Frying Pan Add Vegetable Oil Heat And Fry Meatballs Until Brown And Remove From Heat. In The Same Frying Pan Add Spagetti Sauce And Spagetti Mix Well Until All The Sauce Has Covered The Spagetti, Add Meatballs And Cook 5 Minutes. Add Salt And Pepper To Taste. Remove From Heat And Garnish With Cilantro.

Prep Time:15 Minutes
Cooking Time:10 Minutes
Serves Aprox: 4 People

AdrienneK

Ingredients
12 dried pasta shells
1 quart ricotta cheese
1/2 lb shrimp, cooked, shelled and de-veined
4 cloves garlic
1 pint heavy cream
bunch parsley
1/2 cup chopped green onion
1/4 parmesan cheese
salt
white pepper
olive oil

1. Cook pasta shells 2 minutes shy of al dente, according to instructions. Toss lightly with olive oil and set aside.
2. In a blender, add shrimp, ricotta, green onions, and salt and pepper to taste. Pulse until shrimp and ricotta are blended but not pureed.
3. Stuff shrimp mixture into cooked shells.
4. Line shells opening down in a greased casserole dish.
5. For sauce: sautee chopped garlic in a pan with olive oil on medium heat. Pour heavy cream into pan, and stir occasionally until cream is thickened. Stir in grated parmesan cheese, pinch salt and white pepper to taste.
6. Pour sauce over shells and baked at 425 degrees until top is browned and bubbling. Sprinkle with parmesan cheese and fresh chopped parsley, and serve with crusty italian bread and your favorite white wine.

Serves 4-6 depending on how hungry you are!

AdrienneK

Ingredients *Always use organic when available
1 lb salmon filet, sustainably raised or wild, and no additives
1 bunch fresh dill weed
1/2 pint heavy cream
1 T butter
1 lb. linguini
4 cloves garlic
fresh parsley
white wine

Directions
1. Bake salmon on greased baking pan at 325 degrees for 25 minutes.
2. Cook linguini to al dente according to instructions.
3. Sautee garlic in butter at medium heat until golden brown but not burned.
4. Add splash of white wine and cook down for 5 minutes.
5. Add cream simmer until thick. Add salt and pepper to taste and chopped dill weed.
6. Remove salmon from oven and flake into cream sauce.
7. Add cooked pasta to pan and toss to coat with sauce.
8. Plate in a large bowl, sprinkle with fresh chopped parsley, and serve with crostinis and white wine.

LiFt

8 chicken breast halves
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 (6 oz.) can sliced mushrooms
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained well
1 (10 3/4 oz.) can cream of chicken soup
2/3 c. water
3 oz. monterey jack cheese, shredded
3 oz. cheddar cheese, shredded

Cook pasta, keeping nest together, about 2 minutes; drain well. Sprinkle salt, pepper and garlic powder over chicken. Put chicken in 9" x 13" pan. Spoon some spinach over each chicken breast. Place pasta nest carefully on top of chicken and spinach. Combine soup and water in pan. Bring to a boil. Mix well and pour over nests evenly. Bake at 375 degrees for 1 hour. Combine cheese and sprinkle over pasta. Bake 5 minutes more. Serves 8.

This is a delicious recipe that all my friends and family love!
Enjoy!

jljgreene

Chicken sausage and pasta.
1 clove garlic
2 tablespoons olive oil
1 lb chicken sausage
1/2 onion chopped
1 can tomatoes with peppers (Chopped)
4 oz cream cheese
1/2 cup half&half
1 cup grated cheddar cheese
1 cup cooked and drained spinach
grated parmesan cheese to taste
1 lb pasta (I used rigatoni) cooked in boiling water (do not overcook, reserving 1 cup of pasta water) Drain and set aside. Add lid to keep warm.
Saute onion and garlic in olive oil, add sausage (removed from casing) and cooked until browned and crumbled.
Remove from pan and set aside.
Add the half& half to the pan to remove drippings, and the cream cheese until melted. Add the meat mixture, tomatoes, and spinach to the cheese mixture and mix well, add the reserved water and blend well. Top with the cheddar cheese until melted.
You can either blend the meat mixture with the pasta or serve over top.
Top with grated parmesan cheese to taste.
My family loves this recipe, you will too.

TiaRanita

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TIARANITA

PollyM

Linguine with Brie

This is a simple, delicious pasta dish!

Ingredients:
4 large tomatoes - peeled, cored and cubed
1 pound brie cheese
1 cup fresh basil, washed and patted dry
3 large galic cloves, minced
1 cup olive oil
2 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 pounds linguine
Grated Parmesan cheese, to taste

Remove rind from brie cheese and cut into small pieces.

Cut basil into matchstick size strips.

Combine tomatoes, basil, brie & garlic with olive oil, salt and pepper. Cover and let sit at room temperature for 2 hours.

Cook pasta according to package directions. Drain and put on platter.

Cover with sauce and sprinkle with cheese.

Enjoy!