Recipezaar: Pasta,Italian,Cheese recipes

Ultimate Chicken Parmigiana

Thu, 17 Apr 2008 00:52:23 -0400

Recipe from Tyler Florence Ultimate show. This looked so good I have to try!! Posting as I really dislike searching for recipes on the Food TV site. -- posted by CindiJ

White Lasagne With Parmigiano Besciamella (Lasagne in Bianco )

Thu, 17 Apr 2008 02:14:15 -0400

From Gourmet magazine, posted here for safe keeping. -- posted by MsKittyKat

Creamy Garlic Shrimp Lasagna

Tue, 29 Apr 2008 23:15:19 -0400

Garlic shrimp with a creamy sauce. This is decadently rich and flavorful. I used no boil wide sheets, You can use your favorite making 3 layers. -- posted by ~Rita~

Romano Bow-Tie Skillet

Thu, 08 May 2008 17:29:08 -0400

This is just a simple and tasty skillet meal that I found on the back of a Kraft Romano cheese container. I was surprised to find that it is not already posted here. Sometimes I use my already-made, homemade spaghetti sauce in place of the jar sauce. -- posted by Lainey6605

Old World Manicotti

Fri, 16 May 2008 02:18:35 -0400

Taken from Grandma's Kitchen, posted for safekeeping. -- posted by cellogirl2

Rigatoni With Sweet Tomatoes, Eggplant and Mozzarella

Tue, 20 May 2008 17:59:05 -0400

This wonderful dish is from Jamie Oliver's book 'Jamie's Dinners'. -- posted by Flowerfairy

Baked Ziti

Wed, 28 May 2008 00:47:10 -0400

I saw this recipe prepared recently on a local television news channel. It has simple ingredients and no ricotta cheese, which my DH does not like. So I thought I would save this recipe here to try later. -- posted by Lainey6605

Garlic, Herb and Smoked Ham Tagliatelle (Ww Recipe)

Wed, 28 May 2008 20:29:17 -0400

We have had this a couple of times over the years when I have been off and on Weight Watchers. It is a nice way of having a bit of a cream pasta meal without having to worry much about the fat grams. I got it from a WW cookbook put out by the UK version of WW a number of years ago. The recipe claims to be 11 points for the whole recipe but I know that UK points and USA points are worked out differently. -- posted by Sarah_Jayne

4 Cheese Macaroni With a Little More....

Thu, 12 Jun 2008 03:02:13 -0400

This is a great way to use up leftover bits of cheese and other things in the fridge. Simple ingredients, delicious and quick to prepare. Make ahead and pop into the oven for dinner, great for the freezer too. -- posted by slb2008

Chicken Parmesan

Thu, 03 Jul 2008 00:14:35 -0400

I had an idea of how I wanted to make this recipe, and I had all the ingredients. I wasn't finding exactly what I wanted in the recipes out there, so being stubborn, I did it myself. This is good! Not that I am surprised, mind you. Heh ;) This is not an especially difficult recipe to prepare. It takes little time overall, and the taste is excellent! Note the cooking time is for the oven. The prep time includes frying and is approximate. -- posted by Burned Toast

Baked Ricotta and Spinach Rigatoni

Mon, 07 Jul 2008 16:05:19 -0400

This casserole from Dave Lieberman is cheesy and delicious! -- posted by Irmgard

Reduced Fat Stuffed Shells

Wed, 09 Jul 2008 01:04:42 -0400

One of my hubby's favorite dinners lightened up. -- posted by SuperSpike

Better-Than-Ever Cheesy Meat Lasagna

Wed, 09 Jul 2008 01:24:25 -0400

My husbands favorite lasagna! He likes it because of the lack of ricotta cheese. This recipe uses cottage cheese instead. This is a low fat recipe from kraftfoods.com -- posted by Chef #876288

Ziti, Eggplant and Fontina Gratin

Thu, 17 Jul 2008 00:57:56 -0400

Eggplant is sauteed in olive oil and cooking spray until its creamy soft and then tossed with pasta and cheese. A quick trip under the broiler browns the top & melts the cheese. "A dolcetto wine is delightfully dry and will make an ideal partner for this dish." Whether or not to salt and drain eggplant before cooking remains a matter of dispute, as well as whether we should peel or not peel the eggplant. As for me, I like the skin on and I like to salt and drain before cooking - when it is done this way it absorbs less oil during frying, as well as getting rid of the bitter flavor. F&W Magazine Don't forget - I didn't account for the draining time = 20-25 min. :) Originally posted on 07/17/2008 - Update: 11/08/2008 have decreased the amount of pasta and increased the heat! Hope you like it & enjoy! ;) -- posted by Manami

Sassy Pesto Pasta and Veggies

Fri, 18 Jul 2008 00:55:55 -0400

A very easy recipe if you have pesto already made! I'm always looking for ways to use zucchini this time of year as the garden always over produces! This made a very large amount of pasta and there still wasn't any left. Everyone took seconds but me... I think you could use many different types of veggies and cheeses in this recipe and it would be just as good. You can also use other pastas such as bow ties or fusilli. I used what was either in the garden or right in the front of the fridge. I used a prebaked acorn squash that I'd planned to use for another recipe and it added a very wonderful nutty flavor to the dish. -- posted by sassafrasnanc

Creamy Parsley and Pistachio Fettuccine

Fri, 25 Jul 2008 18:36:37 -0400

Pasta with lemon cream and pesto! Recipe is from Rachael Ray. -- posted by Lainey6605

Tomato-Mozzarella Tagliatelle Timballo

Thu, 31 Jul 2008 13:57:20 -0400

I subscribe to a neat magazine called "The Week", which is the weekly version of "USA Today" There is always a recipe which is different from anything we usually eat. Loved the looks of this - was a tad daunted by the ingredient list, but after setting up everything before starting, went together easily. Made a lot for 2, but re-heated nicely. I always use more grated cheese in recipes, than listed. -- posted by NurseJaney

Gnocchi & Tomato Bake (With Freezing Instructions)

Thu, 07 Aug 2008 22:35:36 -0400

This sounds good for anybody looking for a quick and tasty meal. It is vegetarian too which is always great in my books. I originally found this recipe in the September 2008 copy of the BBC Good Food Magazine. The recipe states that the dish can be frozen for up to a month. It says to just defrost and bake in a medium oven for 20 - 30 minutes until piping hot. -- posted by Sarah_Jayne

Toasted Spaghetti With Clams

Tue, 16 Sep 2008 22:35:27 -0400

Fast & Healthy. From "Fats Times with Ferran Adria" - Editor's Pick: Kristen Donnelly's Favorite from F&W Magazine, February 2005 edition. Ferran Adria credits the idea for this dish to one of his acolytes, Moreno Cedroni, the hyper-ceative Italian chef at La Madonnina del Pescatore in Italy's Marzocca di Senigallia. The method is very similar to risotto but spaghetti fills in for the arborio rice: Adria toasts it in a pan with a little oil, then adds hot clam juice until the pasta is fully cooked and loaded with briny flavor. Serve with a light zingy, minerally Albarino from Rias Baixas has the acidity to balance with the briny clams - try the 2003 Mar de Frade, an easy-to-find aromatic, zesty albarino. -- posted by Manami

12 Cheese Stuffed Shells

Tue, 23 Sep 2008 13:44:50 -0400

If you like stuffed shells , you'll love this one, and probably will never buy frozen store bought ones again. It's one of my hit and miss recipes. Everybody I've made them for has loved them. -- posted by Bill Wielenbeck

Second Helping Pasta With Roasted Peppers

Thu, 25 Sep 2008 13:54:29 -0400

This is so good and simple! After roasting the peppers, allow to cool 20-30 minutes. This can be done early that morning and then finish the rest of the dish. Good idea for dinner during a week night! Oops, forgot where I found the recipe - I believe I found it in Bon Appetit Magazine! -- posted by Manami

Pasta With Crunchy Crumbs and Feta for One

Fri, 03 Oct 2008 19:10:08 -0400

A simple pasta dish but with more of a bite! You get to use up old bread so you'll save more money. Serves one but easily doubled, tripled etc. -- posted by English_Rose

Slow Cooker Lasagna

Thu, 16 Oct 2008 22:22:04 -0400

Tastes like you're doing something you shouldn't! -- posted by DrGaellon

Shrimp Parmesan With Breaded Mozzarella

Wed, 29 Oct 2008 17:45:03 -0400

Cusine at Home's take on Chicken Parmesan but with shrimp! YUM! -- posted by Lakerdog2

Red Green and White Tortellini Alfredo

Fri, 31 Oct 2008 18:35:31 -0400

365 Ways to Cook Vegetarian, Kitty Morse. -- posted by dicentra

7 Pounds of Love Lasagna

Fri, 31 Oct 2008 19:20:42 -0400

My mom is Italian and every Christmas our dinner is Lasagna. It wouldn't be Christmas without it. The recipe can be used with store bought sauce if you don't make your own. This lasagna will freeze well, because at Christmas, we usually make 15- 9x13 pans for our family dinner, and freeze it for about a week so we aren't in a rush on Christmas day. I hope this is something your family will like. My family calls it the 7 Pounds of Love. This is a very traditional Italian dish, passed down by my grandmother who was from Sicily -- posted by dmb4769

Cremini Mushroom Pasta With Wilted Arugula and Goat Cheese

Sun, 02 Nov 2008 23:59:22 -0500

From SELF. December 2000 -- posted by dicentra

Havarti and Sausage Baked Ziti

Sat, 08 Nov 2008 14:46:35 -0500

My kids love this and so do I. -- posted by PeachPie24

Pasta With Spicy Almond or Hazelnut Pesto

Thu, 13 Nov 2008 16:36:51 -0500

Using almond butter is a great shortcut for making this delicious spicy dish. Or hazelnut butter for an earthier pesto. This fast recipe is by Grace Parisi, From: Fast Ingredient: Nut Butters from F&W Magazine, Nov. 2005 -- posted by Manami

Rigatoni With Roasted Butternut Squash and Pancetta

Thu, 13 Nov 2008 16:38:04 -0500

This is wonderful! It has very few ingredients, and is finished in 35 minutes, and the flavors all meld beautifully! From: Pasta/Quick Recipes from Scott Conant, F&W Magazine, March 2003 edition. -- posted by Manami

Eggplant & Mozzarella Stuffed Shells

Fri, 14 Nov 2008 17:33:16 -0500

This is a delicious dish that the whole family will love, and a fantastic way to introduce children to eggplant. Takes about 90 minutes from start to finish, including prep time, serves about 4-6 people, and is very affordable. -- posted by Joseph Johnson

Vegetable-Parmesan Stew

Mon, 17 Nov 2008 20:36:20 -0500

A rich, stick-to-your-ribs Italian stew that takes advantage of the wonderful flavor of Parmigiano-Regianno drawn from left-over cheese rinds. Minestrone-like but much more. Freeze your cheese rinds, instead of tossing, wrapped tightly in aluminum foil, so you can make this delicious stew. -- posted by KathyP53

Super-Cheesy Stuffed Shells

Mon, 17 Nov 2008 21:49:53 -0500

There are seven different kinds of Italian cheeses in this stuffed shells recipe. -- posted by Lainey6605

Spaghetti Agli E Olio

Thu, 20 Nov 2008 23:29:56 -0500

This is my version of the italian classic. It is super easy and cheap to make, but if you use quality ingredients it will taste amazing. -- posted by Veggie Ruthie

Holiday Tortellini Soup

Tue, 02 Dec 2008 01:08:06 -0500

This is a hearty and flavorful soup. It can be made ahead and freezes well. Recipe is from Taste of Home. -- posted by Lainey6605

Sausage and Mushroom Penne Gratin

Wed, 03 Dec 2008 23:31:20 -0500

"Instead of traditional baked pasta, we broiled mozzarella-topped penne and sausage to get that bubbly melted cheese everyone loves, minus a lot of oven time" It tastes fantastically good! ;).Gourmet Magazine, November 2008. -- posted by Manami

Ricotta and Fresh Herb Sauce

Mon, 08 Dec 2008 18:44:38 -0500

From 365 Ways to Cook Pasta. A no-cook sauce. Fantastically easy if you have an herb garden. Makes enough for 12 oz hot cooked pasta. Penne, shells or rotelle are ideal. -- posted by dicentra

Linguine With Fresh Tomato Basil and Mozzarella

Mon, 08 Dec 2008 18:52:53 -0500

From 365 Delicious Low-Fat Recipes. -- posted by dicentra

Roasted Garlic-Ricotta Pasta Sauce

Wed, 31 Dec 2008 17:47:39 -0500

This is a flavourful and healthy alternative to traditional Alfredo sauce. Use with flat pastas like fettuccine. The recipe is from "Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff" based on the cuisine he developed while chef at Miraval Spa. -- posted by blucoat

Frittata Di Spaghetti (Spaghetti Omelet)

Wed, 07 Jan 2009 00:52:03 -0500

A delicious and simple way to use up leftover pasta. -- posted by Noo

Spinach Stuffed Shells

Fri, 09 Jan 2009 19:25:12 -0500

I love to make these stuffed shells. They are a favorite with my family. This recipe tends to make an "over-stuffed" shell which is what I like about it. If you prefer a little less filling, simply decrease the amount of the ricotta. -- posted by Modaba

Olive Garden Vegetable Lasagna

Wed, 21 Jan 2009 14:46:48 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Olive Garden Pasta Amatriciana

Wed, 21 Jan 2009 15:59:47 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Lazy Ravioli Lasagna

Wed, 28 Jan 2009 16:47:13 -0500

This fast dish tastes like lasagna but is much easier! You can use cheese, spinach or beef ravioli. -- posted by S.Sherman

Inside-Out Manicotti

Wed, 04 Feb 2009 18:35:27 -0500

Pasta recipe that can be easily frozen. Use it for once-a-month-cooking (OAMC). The recipe makes enough for an 8x8 pan, double it for a 9x11 pan. -- posted by seventrees

Lasagna Stoup Ala Rachael Ray

Sat, 07 Feb 2009 12:55:26 -0500

I saw this recipe....in Everyday Rachael Ray Mag March/2009..simple ingredients, had them all on hand...made a wonderful pot of soup!! Only thing we missed....no crusty bread to dip in bowl....next time ........ -- posted by katie in the UP

Spaghetti With Chicken & Dolcelatte

Tue, 10 Feb 2009 14:23:49 -0500

A tasty dish, using a mild-tasting blue cheese to flavour the creamy sauce. -- posted by English_Rose

Ham & Leek Cannelloni

Mon, 16 Feb 2009 01:20:41 -0500

A filling family meal. Great with a green salad. -- posted by English_Rose

Linguine With Tomatoes & Goat Cheese

Mon, 16 Feb 2009 09:57:13 -0500

An easy meal on your table in half an hour or less made up of olives, capers, tomatoes and goat cheese served with piping hot linguine. -- posted by English_Rose

Spaghetti Carbonara

Sun, 22 Feb 2009 15:21:03 -0500

A classic carbonara recipe that will serve you well in years to come. You can use creme fraiche instead of cream and add mushrooms if you wish. -- posted by English_Rose

Pasta With Fava Beans & Pecorino Romano

Tue, 24 Feb 2009 11:49:45 -0500

This is simple to make and delicious recipe that really allows the ingredients to shine. It's from "Bon Appétit" (May 1998). It works well with both fava and lima beans. If using fresh fava beans, peel the beans first, then blanch them for 2 minutes in boiling water and plunge them into cold water until you finish the rest of the prep. -- posted by blucoat

Mushroom & Veggie Sausage Lasagna

Wed, 25 Feb 2009 11:53:20 -0500

delicious & healthy vegetarian lasagna. you can vary the ingredients as you like. if you use vegan sausage and jarred sauce, the seasonings & salt should be sufficient on their own. -- posted by e clare

Sweet Shallot & Ricotta Pasta

Sat, 28 Feb 2009 01:39:58 -0500

No need to grab a jar of ready-made sauce, here's a simple pasta for any day of the week. -- posted by English_Rose

Mandy's Baked Mac & Cheese

Sat, 28 Feb 2009 01:54:56 -0500

This mac & cheese is absolutely delicious! I had never liked mac & cheese, but my mom had me try some of my Aunt Mandy's one night and I fell in love... I had to get the recipe! It's actually pretty simple to make. My aunt spent years trying different ingredients & methods and finally found the perfect way. So here it is! -- posted by BrinaBear

Cheesy Meat Lasagna Made Over

Thu, 19 Mar 2009 17:07:18 -0400

This is a lasagna you don't have to feel guilty about eating. Recipe is from Kraft. Be sure to drain the cottage cheese before adding to the lasagna layers! I used the no-cook lasagna noodles in this recipe and it worked well. I did bake it longer, about 50 minutes. -- posted by Lainey6605

Spaghetti With Tomatoes and Pecorino Romano Cheese

Thu, 19 Mar 2009 18:16:30 -0400

I like this meatless pasta dish. Recipe is from Barilla. -- posted by Lainey6605

"no Fettuccine" Spaghetti Alfredo

Fri, 20 Mar 2009 02:33:10 -0400

After years of making alfredo sauce, I think I have perfected what I call the "Best Alfredo Sauce in America"! However, I was fresh out of fettuccine, so I had to substitute spaghetti noodles, but even still, the results were amazing!! I hope you'll try my recipe and enjoy it as much as I have! -- posted by Chef Rye

Parsley-Pesto Breadcrumb Spaghetti

Sat, 21 Mar 2009 02:52:51 -0400

I saw Rachael Ray prepare this on her show. It looks delicious. -- posted by Lainey6605

Chicken Lasagna

Sun, 29 Mar 2009 20:35:35 -0400

The first meal my husband and I cooked together when we were first dating was Chicken Lasagna. We wanted to make lasagna, but the only meat he had was chicken breast... so we went with it. -- posted by QuietPoet

Creamy Penne Pasta

Fri, 03 Apr 2009 12:47:33 -0400

This makes a great side dish to any meal. -- posted by Lainey6605

Fontina Baked Ziti With Squash

Sat, 18 Apr 2009 16:50:33 -0400

This is based on a recipe in a vegetarian cookbook given to me long ago, one of my first. This is definitely comfort food...cheesy, my kids like it. I've used whole wheat pasta, but of course you don't have to. Yellow squash seems to mean different things, you could use the crookneck type or yellow zucchini...or sub another type you favour. Mmmm...wish it were in the oven right now! -- posted by magpie diner

Lemony Fettuccine With Asparagus

Wed, 22 Apr 2009 00:58:19 -0400

This recipe is very light-tasting but satisfying at the same time. You may substitute goat cheese for the feta if preferred. -- posted by Irmgard

Spaghetti With Broccoli Rabe, Toasted Garlic & Breadcrumbs

Mon, 04 May 2009 11:51:29 -0400

This is a quick and easy dish where just a few ingredients come together in a delicious and impressive dish. Another great recipe from Mark Bittman, printed in the New York Times (April 2009). Bittman recommends making homemade breadcrumbs by tearing up stale bread, then pulsing the pieces in a food processor to make coarse crumbs (nothing approaching a powder). You can use the same pot for cooking the broccoli and the pasta; and the same skillet for toasting the bread crumbs and finishing the dish. -- posted by blucoat

Meatless Baked Ravioli in Tomato Cheese Sauce

Tue, 12 May 2009 14:13:20 -0400

The tomato sauce in this recipe also goes with my Spicy Pasta Casserole recipe, so you can make a batch ahead and use it for both these dishes. Both recipes are designed for two people, but can be doubled or tripled. -- posted by Super Wifey

Cheese & Chive Penne for One

Fri, 22 May 2009 11:53:01 -0400

A classic Italian dish at a bargain price. -- posted by English_Rose

Eggplant & Goat Cheese Pasta

Sat, 23 May 2009 17:47:55 -0400

This chunky sauce turns everyday pasta into something special, and is ready in just 20 minutes. -- posted by English_Rose

Crusty Cheddar Pasta Pie

Fri, 29 May 2009 22:59:06 -0400

This is a very easy, tasty recipe that can be prepared up to 1 day ahead and then baked before serving. -- posted by Irmgard

Pasta Caprese (Pasta With Tomatoes, Mozzarella & Fresh Basil

Mon, 08 Jun 2009 02:36:10 -0400

For best results, use the freshest ingredients available. This recipe calls for less oil for a healthier pasta dish. Sometimes I drizzle lightly with balsamic vinager. Bon Appetit, May 1997 -- posted by swissms

Baked Spaghetti Pie

Sun, 14 Jun 2009 19:54:05 -0400

This is an easy, can be made ahead recipe that is pretty enough to serve guests. I had this at Touchetti's in Phoenix (which has since closed down) the first time years and years ago and liked it so well, came up with my own version. -- posted by Linda R. #2

Rigatoni With White Anchovies & Ricotta

Tue, 14 Jul 2009 10:54:38 -0400

David Pasternak, "The Young Man & The Sea", chef at the seafood-centric Italian restaurant Esca in NYC, c-oowned with Chefs Mario Batali and Jpseph Bastianich, doesn't just cook fish: He catches it, cleans it, fillets it, and debones it. An obsessed fisherman, Pasternak has a deep knowledge of seafood that comes through clearly in his recipes..This full-flavored pasta is perfect for anchovy lovers -the rich, tangy flavor of the fish dominates. White anchovies marinated in oil and vinegar, a Spanish tapa called boquerones, have a brighter taste and more tender texture than salt cured anchovies preserved in oil. Boqueneros are available at some specialty stores, good deli counter and tienda.com -- posted by Manami

Lasagna

Tue, 28 Jul 2009 02:17:42 -0400

Not sure where I found this recipe, but I have cooked it on several occasions. It's simple, and comes out great. Everyone I have cooked it for has loved it! -- posted by Chef #929934

Cheese & Olive Manicotti With Mushroom Sauce

Sun, 09 Aug 2009 20:53:48 -0400

Saw this recipe by Crestor (the medicine), at the hospital the other day and it looked very appetizing so I copied it! Have made a few changes but they are slight & I think they made it even more delicious! ;) -- posted by Manami

Vegetable Lasagna

Wed, 12 Aug 2009 10:19:25 -0400

Use a mandolin slicer to get all the veggies paper thin; that way they'll melt into one another, and this whole mixture will become homogenized goodness. Don't let the bechamel intimidate you. This French Mother Sauce is an alchemy of very simple ingredients that become a tremendous sauce through the proper application of heat. Just don't blast either the flour mixture, or the milk, with heat higher than medium, and you should be good. TAKE YOUR TIME, and don't pump up the heat to speed it up. Your patience will be rewarded with a luscious velvety sauce. -- posted by Adam Hayek - Chef #1348906

Spaghetti With Mushrooms, Garlic & Parsley

Thu, 20 Aug 2009 10:35:37 -0400

Spaghetti ai Funghi by Lidia Bastianich - we made it last night and it was pure comfort food :) at its best! We used button & cremini mushrooms only but that is due to personal preference. -- posted by Manami

Fusilli With Cauliflower Sauce - Fusilli Con I Brocoli Arrimina

Wed, 26 Aug 2009 18:09:31 -0400

I found this book - The Timeless Art of Italian Cuisine by Anna Maria Volpi (Palatino, Inc) - out of print and this is where I got the idea for my recipe. Since, I took some poetic license with it and made it with what I had on hand - that's why some of the ingredients aren't very Italian, at all.;) We really enjoyed all the layers of different flavors:) -- posted by Manami

Three Cheese Stuffed Shells Italiano

Mon, 31 Aug 2009 02:08:08 -0400

Not very many ingredients to make such a tasty dish. You can make this into 4 separate servings in small casserole dishes, but cut the cooking time down to about 20 minutes. Enjoy! -- posted by Nif

Summer Vegetable Pasta

Mon, 31 Aug 2009 02:31:44 -0400

This is a great use for zucchini! Recipe is from Rachael Ray. -- posted by Lainey6605

Spaghetti and Spicy Turkey Meatballs

Tue, 15 Sep 2009 11:39:10 -0400

Better Homes and Gardens was running an article about spaghetti and different ways of cooking it. This is one of them, I hope you like it! ;) -- posted by Manami

Creamy Rigatoni With Gruyere and Brie

Tue, 15 Sep 2009 11:43:30 -0400

Why not substitute your favorite Swiss cheese for the Gruyere to make it more cost effective. Also, most soft-ripened cheese can work in place of the Brie - just don't forget to remove the rind. This is oh-so good!! Cooking Light Magazine, September 2009 edition.:) -- posted by Manami

Cheesy Pasta Bake

Mon, 21 Sep 2009 12:26:40 -0400

Didn't have much in the house, and wanted something with pasta, so I invented this. My 15 month old loved it, as did my husband! I made this with rotini as that was all I had on hand, you can use whatever pasta you prefer. You can also add more tomatoes if you like more of a chunky sauce. This could also be made with a Jar of spaghetti sauce, or whatever your favorite sauce is. Can also add in ground beef. -- posted by jkm.11.18.

Creamy Pasta With Tomato Confit & Fresh Goat Cheese

Sun, 04 Oct 2009 01:39:32 -0400

Recipe by Terrence Brenan. Brenan cooks this pasta risotto-style by stirring in rich chicken stock a ladelful at a time. As the pasta releases its starch, the dish becomes delicately milky. Instead of finishing the dish with a knob of butter he folds in fresh goat cheese, which turns creamy in the gentle heat. Here, Brenan uses a small tube-shaped pasta called ditalin, but any small cut works. From: Strategies for Cooking with Cheese, Pairing of the Day, F&W Magazine, Published October 2008. Wine Pairing: Jason Miller, wine director at Picholine, pairs this recipe with the 2006 Charles Joguet Cuvée Terroir, a Cabernet Franc from Chinon in Frances Loire Valley. When grown in Chinon, this red grape tends to have herbal, spicy notes that make it an ideal match for goat cheese as well as tomatoes. Another good Chinon to look for is the cherry-inflected 2006 Marc Brédif. -- posted by Manami

Lighter Creamy Pesto Shrimp

Mon, 05 Oct 2009 17:02:01 -0400

An adaptation of recipe #14355 to make it a little lighter and boost the basil flavor. -- posted by DrGaellon

Spring-Summer Ziti

Thu, 08 Oct 2009 10:51:08 -0400

A yummy recipe from Rachael Ray's Big Orange Book. She got tired of living half of the year without her ziti, so came up with ziti lovely in flavor! A light tomato sauce with tarragon and basil surrounds the ziti at the bottom and on the top of the serving dish. The pasta is tossed with asparagus tips, sweet ricotta, tender peas and Parmigiano. She says to keep your tissues handy, this one might bring you to tears. :) -- posted by Sharon123

Orzotto With Zucchini & Pesto (Orzo Risotto)

Fri, 09 Oct 2009 16:58:58 -0400

This creamy,golden, and delicious dish is from acclaimed Italian chef Cesare Casella. He serves it at his restaurant, Salumeria Rosi, on the Upper West Side. Orzo is easier to work with than rice. You can cook it 3/4 of the way and hold it, chilled, in the refrigerator and add the last half cup of broth and half cup of water the next day. Recipe was printed in the New York Times. -- posted by blucoat

Tillamook Mac and Cheese Chile Rellenos

Tue, 20 Oct 2009 17:40:17 -0400

2008 Tillamook Macaroni and Cheese Contest, Rhonda Allen - Lake Oswego, Oregon - 2008 Second Runner-Up.Very interesting dish and tastes great! However, have tweaked it a bit. ;) -- posted by Manami

Farfalle With Chicken, Mushrooms, Spinach and Ricotta Cheese

Sat, 07 Nov 2009 18:53:29 -0500

This is a nice light pasta - the sauce isn't heavy (or, really, very saucy at all) and the ricotta makes it just a touch creamy. It's also quite healthy. This is one of those recipes that can be made quickly with what you have in the kitchen! Instead of overdoing the pasta - we used whole wheat pasta & bulked it up with veggies and lean chicken breast. The finished dish is very eye appealing and tastes marvelous! ellysaysopa.com. :) -- posted by Manami

Squash & Leek Lasagna

Tue, 01 Dec 2009 23:06:54 -0500

A huge favorite with non-healthy, picky, and healthy eaters alike. A wonderful combination of fall flavors that will delight your tastebuds! Adapted from Eating Well magazine 2006. This would made a great Thanksgiving or Christmas main dish-or any holiday! -- posted by Sharon123

Boxing Day Festive Roast Pumpkin and Cheese Lasagne - Lasagna

Wed, 16 Dec 2009 13:27:54 -0500

Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephens Day the 26th December; it is a public holiday in the UK and most Commonwealth countries.generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce. -- posted by French Tart

Tequila-Spiked Fettuccine With Shrimp and California Avocado

Tue, 22 Dec 2009 06:59:05 -0500

This recipe was created by the "Too Hot Tamales", Mary Sue Milliken and Susan Feniger for the California Avocado Commission. Without a lot of effort, you can add that creamy texture and delicious flavor we love so much to a variety of foods, including burgers, salads and sandwiches. ;) -- posted by Manami

Linguine With Smoked Salmon Sauce for One

Tue, 22 Dec 2009 14:57:43 -0500

A quick and delicious recipe from Judith Jones' wonderful new book, "The Pleasures of Cooking for One". -- posted by blucoat

Cheese Stuffed Shells

Tue, 29 Dec 2009 01:24:19 -0500

I can't remember where I found this recipe but everyone seems to enjoy this. Can make ahead and it freezes well. -- posted by clw721

Spicy Skillet Lasagna

Thu, 31 Dec 2009 02:54:09 -0500

The wonderful taste of lasagna in less than half the time and in a single dish! Can you get any better than that? It works well with either no boil noodles or cooked noodles, and I usually use white shredded cheeses (mozzarella and 6-cheese italian mixes) instead of ricotta. -- posted by hodgemo2

Ravioli Caprese

Mon, 04 Jan 2010 05:01:18 -0500

I saw this on Giada cooking show. Haven't made this yet. -- posted by Coasty

Sarasota's Full Proof Traditional Lasagna

Sun, 10 Jan 2010 01:07:23 -0500

This is my favorite lasagna, and is always the one I go back to. It is "fairly" classic, but I enjoy the mix of turkey and sausage vs all beef or beef and sausage which can be a bit heavy to me. A nice mix of romano, parmesan and mozarella and some red peppers in the tomato sauce makes this just a bit unique. I have many different recipes, including ... a vegetarian lasagna, mushroom, spinach and kale, mexican, and seafood ... but this by far is my ultimate standby. I really call this my Classic Lasagna. This is what I do: Layers ... 1) meat sauce 2) noodles 3) meat sauce 4) ricotta mix 5) grated cheese 6) noodles 7) meat sauce 8) ricotta mix 9) grated cheese 10) noodles 11) meat sauce 12) grated cheese. FYI ... These feeds a crowd, but I love to make it and then keep 1 or 2 pieces out for the week and freeze the rest. This makes a great easy lunch or simple dinner -- posted by SarasotaCook

Three Cheese Macaroni

Mon, 11 Jan 2010 15:03:21 -0500

Macaroni baked with a sauce flavored with smoked and sharp cheddar and mozzarella cheeses and topped with breadcrumbs. Serve with a tomato and onion salad. Yum! -- posted by English_Rose

Gales' Lasagna

Mon, 25 Jan 2010 10:56:08 -0500

My sisters recipe, it is very good traditional lasagna. It also freezes well. -- posted by red and white kitchen

Pasta Alla Cacio E Pepe

Mon, 01 Feb 2010 16:11:01 -0500

This is purported to be "the best quick meal" we've ever tasted, as per Yvonne Ruperti in Cook's Illustrated. There are two other recipes for cacio e pepe (pasta with Pecorino Romano cheese and black pepper) on RecipeZaar, but this one adds at least one more ingredient to keep the cheese from turning into a big clump. Add cream. This recipe was reprinted as "recipe of the week" in The Week magazine. -- posted by Kumquat the Cat's friend

Best Ever Red & White Sauce Lasagna

Thu, 04 Feb 2010 16:04:10 -0500

This is the absolute best tasting lasagna I have ever had. The red sauce offers sweetness and the white sauce gives it a warm creaminess. I came up with this recipe for my sister who doesn't eat pork, but have made it many times with traditional pork Italian sausage. Either way its yummy, hearty and sure to impress. -- posted by Shamrockjulie

Pasta Alla Carbonara

Fri, 05 Feb 2010 09:28:13 -0500

A nutritious and filling version of this classic pasta dish, lighter than the typical American style and adapted for readily available ingredients. No eggs. -- posted by Sam H.

Applebees Style 3 Cheese Chicken Penne

Mon, 08 Feb 2010 10:58:22 -0500

A just wonderful Penne dish with Italian cheese and grilled chicken. Very simple but surprisingly good. This based on a recipe is from Hub Pages Restaurant food at home it is extremely well done. -- posted by Hobittual