Pasta

Vegetarian Pasta Bake

Ingredients:  

12 ounces (6 cups) large elbow macaroni

2 eggs, well beaten

1 (16-ounce) container fat-free ricotta cheese

1/4 cup freshly grated Parmesan cheese

2 teaspoons dried parsley flakes

Salt and Pepper to taste

1 (26-ounce) jar pasta sauce

1 (10-ounce) package frozen spinach, thawed and drained

1 medium zucchini squash, halved and cut in 1/4” slices

8 ounces fresh mushrooms, sliced

8 ounces low-fat mozzarella cheese

Wide Egg Noodles with Portobello Mushroom Sauce

Fettucce al Funghetto Portobello

Ingredients:  

2 tablespoons olive oil

1 clove fresh garlic, minced

2 tablespoons fresh parsley, minced

1 tablespoon red onion, chopped

1 pound portobello mushroom caps, or fresh white mushrooms

1/4 cup brandy or white wine

1 cup cream

1/2 teaspoon salt

1/2 teaspoon pepper

12 ounces Dakota Growers Wide Egg Noodles

1/2 cup blue cheese

Aunt Mary's Inside-Out Ravioli

Ingredients:  

1 pound lean ground beef

1 package frozen spinach, thawed

2 cloves of garlic, chopped

1/2 onion, chopped

1 teaspoon salt

1/8 teaspoon nutmeg

1/8 teaspoon pepper

1-12 ounce bag Dakota Growers Pasta wide egg noodles, cooked and drained

1 tablespoon olive oil

1/2 cup dried bread crumbs

1-26 ounce jar spaghetti sauce

1-8 ounce can tomato sauce

2 eggs, beaten

1-8 ounce bag shredded cheddar cheese

Baked Elbow Pasta with Tuna

Gomiti in Casseruola Col Tonno

Ingredients:  

4 cups Dakota Growers Elbow Macaroni

1 tablespoon olive oil

1 tablespoon chopped green onion

1 tablespoon chopped celery

1 tablespoon chopped carrots

2 cans (8 ounces each) tuna packed in oil

1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

1 cup cream

1 teaspoon salt

1 teaspoon pepper

1 cup ricotta cheese

1/2 cup Parmesan cheese

Beefy Mac 'n Cheese

Ingredients:  

16 ounces Elbow Macaroni

1/4 cup butter or margarine

3 tablespoons flour

2 cups milk

2 cups (8 ounces) shredded Cheddar cheese

1 package (8 ounces) softened cream cheese

2 teaspoons mustard

salt and pepper to taste

8 ounces roast beef leftovers, cubed

1 cup bread crumbs

2 tablespoons butter or margarine, melted

Cavatappi alla Puttanesca Sauce

Ingredients:  

16 ounces Dakota Growers Cavatappi

2 tablespoons olive oil

3 garlic cloves, minced

6 anchovies fillets, drained and minced

2 tablespoons capers, drained

1/4 teaspoon red pepper flakes

20 Kalamata olives, pitted

1/3 cup chopped fresh basil

1 can (28-ounces) plum tomatoes, drain and break up tomatoes

1/2 cup chopped fresh parsley

Freshly grated Parmesan cheese

Cavatappi Pasta with Gorgonzola Walnut Sauce

Cavatappi alle Noci e Gorgonzola

Ingredients:  

16 ounces Dakota Growers Cavatappi pasta

1/4 cups chopped green onion

1/4 cups chopped walnuts

1 tablepsoon fresh sage, chopped

1 ounce olive oil

1 cup gorgonzola cheese (or blue cheese)

1 cup Alfredo sauce

2 ounces grated Parmesan

Cavatappi Pasta with Vegetable and Meat Sauce

Cavatappi alla Sicilian

Ingredients:  

10 pounds Dakota Growers Cavatappi

3 pounds hot Italian sausage

3 red onions, chopped

2 pounds medium eggplant, diced into 1/2-inch size

2 cups Kalamata olives

2 quarts Sugo or Marinara sauce

2 cups fresh grated Parmesan cheese

1/2 cup olive oil

Cavatappi with Fresh Herb Pesto and Chicken

Ingredients:  

16 ounces Cavatappi

4 tablespoons olive oil; divided

1 tablespoon lemon juice

1/4 cup plain yogurt

1/2 cup grated Parmesan cheese

4 tablespoons pine nuts, toasted

2 cloves garlic, minced

salt and pepper to taste

1/2 cup firmly packed fresh basil leaves

1/2 cup firmly packed fresh parsley leaves

3 cups cooked chicken, cubed

2 small yellow squash or zucchini, sliced in half

8 ounces cherry tomatoes, quartered

Chicken and Fresh Vegetable Lasagna

Ingredients:  

1/2 pound Lasagna

2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 cup chopped carrots

2 cups cooked chicken, chopped

1 pound asparagus cut into 1-inch pieces

1 can (29 ounces) tomato puree

1/4 cup white cooking wine

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon thyme leaves

1/2 teaspoon marjoram leaves

1 package (8 ounces) cream cheese, cubed