Pasta Recipes



       CHICKEN SPAGHETTI

1 pound boneless, skinless chicken breasts
2 T. canned chopped green chilies
1 pound angel hair or spaghetti pasta, uncooked
1 pound Velveeta cheese
1 (10 3/4 ounce) can condensed cream of chicken soup
1 can Ro*Tel tomatoes

Boil chicken breasts in large pan of water adding a pinch of salt. Remove chicken when done. Cut chicken into small, bite-size pieces; set aside.

Cook pasta in remaining broth (adding more water if necessary); drain and set aside.

Cut cheese into small chunks and melt in a large pan with the cream of chicken soup.

Add the chicken, pasta, and Ro*Tel to the cheese mixture and heat through, about 2 minutes. Serve. 

Ruby Shields 

ULTIMATE CHICKEN SPAGHETTI   

1 – 2 ½ lb. chicken 

1 small green (bell) pepper, chopped 

1 small onion, chopped 

1 clove garlic, chopped 

1 – 10 oz. package spaghetti 

1 – 28 oz. can diced tomatoes 

1 small jar sliced pimientos  

1 – 4 oz. can mushrooms 

1 can cream of mushroom soup 

1 can tomato soup (this is an important ingredient) 

½ c. sliced green olives 

1 lb. cheddar cheese, cubed 

Salt & pepper to taste 

Cook chicken until tender, reserve water from the pot. Cool and chop the chicken. Brown pepper, onion and garlic in oil. Boil spaghetti in the reserved water from the chicken and however much more water you need.  Drain, add all other ingredients. 

This makes 2 large casseroles, or you may want to divide it into smaller portions. Freeze whatever you aren’t going to eat at this point. 

Cook at 325 degrees for 20-30 minutes. I have also made this with leftover turkey and canned white meat chicken. 

Terry Geer 

SPAGHETTI CARBONARA

12 slices bacon 

3-4 cloves garlic, crushed
1-1/2 Tbs. butter or margarine - optional
1-1/2 Tbs. olive oil
8 oz. thin spaghetti, cooked and drained
1/3 cup freshly grated Parmesan cheese 

1/2 c. (or more) grated Mozzarella cheese 

1/2 tsp. salt
1/4 tsp. pepper
2 eggs, slightly beaten 

Brown bacon pieces lightly in large skillet; drain on paper towels; pour off fat from skillet. Saute garlic slowly in butter and oil, (or in the bacon fat)  4 to 5 minutes. In a bowl add hot spaghetti, reserved bacon, cheeses, salt, pepper, and eggs. Toss quickly to coat spaghetti evenly and thoroughly.  Serves 4.

CREAMY FETTUCCINE

6 oz fettuccine, uncooked
1/4 cup butter or margarine
2 tbs all-purpose flour
1/2 cup half-and-half (or light cream)
1/2 cup water
1/2 cup freshly grated Parmesan cheese
2 tsp dried parsley flakes
1/2 tsp coarsely ground black pepper
1/2 tsp garlic powder
1/2 tsp poppy seeds
1/4 tsp salt

Cook fettuccine according to package directions,omitting salt; drain. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half
and water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in Parmesan cheese and remaining ingredients. Toss with fettuccine. Serve immediately. Serves 2.

 

SPAGHETTI WITH MEAT SAUCE 

Brown the 1 lb. ground sirloin, drain and set aside. Continue making the sauce as directed below.
Sauce:
1 large onion, chopped
4 garlic cloves, minced
2 red bell peppers, washed, cored and chopped
3 T. olive oil
1-2 pork chops or pork rib
2 28 oz. cans crushed tomatoes with puree
1 T. fresh basil or 1 t. dried
1/4 c. fresh chopped parsley
1/2 t. crumbled thyme
1 t. salt
1/4 t. pepper
2 t. sugar
1/4 t. crushed dried red pepper
1 6 oz. can tomato paste
2 8 oz. cans tomato sauce
1/4 t. oregano
1/4 t. marjoram
1/4 t. rosemary
1 bay leaf
1 t. Italian seasoning
12 oz. cooked spaghetti
freshly grated Parmesan cheese
Saute onions, pork chops and garlic in large pot. Add tomatoes, paste and sauce and bring to a boil. Add next 13 ingredients, the browned meatballs and browned sirloin and simmer uncovered for 2 hours, stir occasionally. Use for spaghetti or as the meat sauce in lasagna. 

THE ULTIMATE LASAGNA

1 1/2 lbs. ground beef
1 cup chopped onion
1 clove garlic, minced
1 large can tomatoes cut up
1 12 oz. can tomato paste
1 1/2 t. salt
1 t. dried basil
1 t. oregano
1/4 t. pepper
4 cups ricotta cheese
1/2 cup parmesan
3 eggs, beaten
2 T. chopped fresh parsley
1 1/2 tsp. salt
1 lb. cooked lasagna noodles
1 lb. mozarella cheese, thin sliced

Brown beef. Drain, add onions and garlic. Add tomatoes and tomato paste, slat, basil, oregano and pepper. Simmer 30 mts., Stirring occ. Commbine ricotta parmesan, eggs, parsley and 1 1/2 t5. salt. Trim noodles to fit pan, layer with ricotta, sauce and mozarella. Repeat layers. Bake at 375 for 30 mts. Let stand 10 minutes before cutting into 3" squares. Makes 9 servings

EASY BAKED LASAGNA 

8 oz Lasagna 

1 or 1 1/2 lbs ground beef  

32 oz jar Spaghetti sauce  

Salt and pepper to taste 

24 oz Ricotta cheese  

½ t. salt 

½ c. Parmesan cheese, grated 

2 eggs 

¼ t. pepper 

3 c. grated mozzarella cheese 

1 T. finely chopped parsley 

In a large skillet, brown the ground beef in the oil. Season to taste with salt and pepper. Stir in pasta sauce; cover and simmer for 15 minutes. Stir occasionally.

Cheese filling: Mix together the cottage cheese, parsley and mozzarella cheese

Cook pasta in water for 10 minutes. Do not over cook. 

Lightly grease a large baking dish and spoon in enough sauce-meat mixture to cover the bottom. Layer with lasagna. Spread part of the cheese filling over pasta. Repeat until lasagna is gone, ending with sauce mix. Sprinkle with parmesan cheese if desired. Bake at 350 deg for 30 minutes. Let stand for 5 to 10 minutes. Freezes well.