Seafood Pasta Salad

INGREDIENTS:

2 c. tri-color spiral pasta, cooked
1 c. cooked shrimp
1/3 c. green bell pepper, diced
1/4 c. carrots, sliced
1/2 c. zucchini, sliced
1/3 c. white wine Worcestershire sauce
1/3 c. mayonnaise
Salt and pepper to taste

DIRECTIONS:

In mixing bowl combine pasta and vegetables. Add Worcestershire, mayonnaise, salt and pepper. Toss and refrigerate 30 minutes. Serves 4.

Pasta With Seafood

INGREDIENTS:

3 cloves garlic
3/4 c. fresh parsley
1/2 c. olive oil
2 lb. 3 oz. can Italian peeled tomatoes
1/2 additional can tomatoes
2 tsp. basil (fresh, if possible)
Dash of salt or pepper (or hot pepper to taste)
2 dozen little neck clams
1 lb. rotelle pasta
3 tbsp. butter
2 tbsp. cognac

DIRECTIONS:

Heat garlic and parsley together in olive oil. Add tomatoes, basil, salt and pepper and simmer 10 minutes. Scrub clams; add to above and simmer until clams open; a lid on top helps; discard any clams which do not open.

Meanwhile, cook rotelle very al dente. Add 3 tablespoons butter and 2 tablespoons cognac to clam mixture. Mix all of above with pasta in large oven-proof kettle. Cover and bake about 10-15 minutes at 350 degrees. Serves 6.

Pasta & Seafood

INGREDIENTS:

1/2 (8 oz.) pkg. rotelle
3 tbsp. oil
1/2 lb. shrimp, cleaned
1/2 lb. bay scallops
1 med. zucchini, sliced
1 c. sliced mushrooms
2 garlic cloves, minced
14 oz. spaghetti sauce
1/3 c. dry white wine (optional)

DIRECTIONS:

Prepare pasta as directed on package; drain. Meanwhile, heat 2 tablespoons oil over medium heat in 12″ skillet. Add shrimp and scallops and saute until shrimp turn pink, remove shrimp and scallops. Add remaining oil, zucchini, mushrooms and garlic, saute about 6 minutes. Stir in spaghetti sauce, wine and pepper to taste. Bring to a boil, reduce heat, cover and simmer 6 minutes. Stir in shrimp and scallops; heat thoroughly. Serve over pasta.

Seafood Pasta Salad

INGREDIENTS:

1/2 c. mayonnaise or salad dressing
1/4 c. zesty Italian salad dressing
1/4 c. Parmesan cheese
2 c. cooked corkscrew pasta
1 1/2 c. crab meat
1 c. broccoli flowerettes, raw or cooked
1/2 c. green pepper, diced
1/2 c. tomato, chopped
1/4 c. green onion, chopped

DIRECTIONS:

Combine dressings and cheese, mixing well. Add remaining ingredients. Mix lightly. Chill, preferably overnight, before serving.

Vegetable Seafood Pasta

INGREDIENTS:

1 med. onion, chopped
4 green onions, chopped
3 tbsp. each butter & olive oil
3 carrots, cut into strips
1 zucchini, cut into strips
1 each sm. red & yellow pepper, cut into strips
3 oz. snow peas
1/3 c. sliced mushrooms
3 cloves garlic, minced
1/2 lb. each scallops & shrimp, peeled & deveined
2/3 c. clam juice
1/3 c. vermouth
1 c. heavy cream
2-3 egg yolks, beaten
2/3 c. flaked crabmeat
2 tbsp. each lemon juice & chopped parsley
1/2 tsp. seafood seasoning
Freshly ground black pepper to taste
1 pkg. (8 oz.) uncooked linguine, hot cooked & drained

DIRECTIONS:

Cook and stir onions in hot butter and oil in large skillet over medium - high heat until soft. Add vegetables and garlic; reduce heat to low. Cover; simmer until vegetables are tender. Remove; set aside.

Cover and cook scallops and shrimp in same skillet over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice; bring to a boil. Add vermouth; cook over medium - high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Stir some of the sauce into yolks; stir back into sauce. Cook until thickened.

Add vegetables, shrimp, scallops and crabmeat to sauce. Heat through. Add remaining ingredients except linguine. Pour over linguine in large bowl; toss gently to coat.

Pasta With Pesto Sauce

INGREDIENTS:

1 lb. shaped pasta, cooked and drained
2 bunches fresh basil
3 cloves elephant garlic
1/2 c. pine nuts
3/4 c. Parmesan cheese
1/2 c. olive oil, plus 3 tbsp.

DIRECTIONS:

In large pan with 4 quarts boiling water, cook pasta according to package directions, drain. In a large bowl, toss with 3 tablespoons olive oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly. In blender, combine basil, elephant garlic, pine nuts, Parmesan cheese, and remaining olive oil. Process until smooth. Mix pesto with cooked pasta. Garnish with fresh basil and whole pine nuts. Serve at room temperature. This serves 6 to 8.

Gina’s Favorite Pasta Sauce

INGREDIENTS:

3 tbsp. olive oil
1 med. onion, minced
1 to 2 cloves garlic, minced
1/2 c. dry white (or red) wine
1 (28 oz.) can tomato sauce
1 (28 oz.) can crushed plum tomatoes
1 to 2 bay leaves
1/4 c. fresh parsley, minced (or 2 tbsp. dried parsley flakes)
1/2 tsp. dried oregano
1 tsp. each dried crumbled rosemary, basil, and fennel seed
1/2 to 1 tsp. red pepper flakes (optional)
Salt and black pepper to taste
Sugar to taste
1 (6 oz.) can tomato paste (if you like a heavier sauce)

DIRECTIONS:

In skillet heat oil over low to medium heat add onion, saute until soft. Add garlic saute 1 to 2 minutes more. Add wine and simmer 2 to 3 minutes. Pour into heavy saucepan with a cover. Add the rest of the ingredients, bring to a boil, reduce to simmer, cover and cook one hour. Taste and adjust seasonings. (If using fresh herbs, this is the time to add them). Cover and cook 30 minutes more.

This is a good basic sauce, you may vary by adding sauteed meatballs, sausage, pork ribs or chops, or chicken pieces. Also good with fish or shell fish but add any meat or fish to give each proper cooking time.

Pasta, Spaghetti Sauce & Meatballs

INGREDIENTS AND DIRECTIONS:

1 pkg. dry onion soup mix
1 1/4 c. water
2 (8 oz.) cans Hunts tomato sauce

Mix and simmer for 25 minutes. Add 1/2 box spaghetti, noodles or wagon wheels after cooked, to the sauce.

MEATBALLS:

1 lb. ground beef
1/2 tsp. garlic salt
1/4 tsp. pepper
1 tbsp. chopped parsley (opt.)

Shape into meatballs, brown and cook until done. Add to sauce mixture.

Sicilian Pasta Pesto Salad

INGREDIENTS AND DIRECTIONS:

2 lbs. ziti, penne, or other pasta, cooked

Pesto Sauce:

2 cups fresh basil leaves, chopped
1/2 cup walnut or pine nuts (optional)
4-6 large cloves garlic, minced or pressed
1 cup olive oil
1 1/4 cups grated Parmesan cheese
3-4 anchovies, blended (optional)
1/4 teaspoon crushed red pepper flakes
dash of black pepper
salt to taste

Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.

Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.

Can also be served at room temperature.

Pasta And Cabbage Salad

INGREDIENTS:

1 1/2 c. uncooked corkscrew macaroni
1/2 c. plain low-fat yogurt
1/3 c. reduced-calorie creamy Italian salad dressing
1 tbsp. grated Parmesan cheese
1 sm. clove garlic, minced
2 c. shredded cabbage
2 carrots, grated
1 med. cucumber, chopped
1 med. tomato, seeded and chopped

DIRECTIONS:

Cook pasta according to package directions. Rinse under cool water and drain. Mix together yogurt, salad dressing, cheese and garlic.

In a large bowl toss together pasta, salad dressing mixture, cabbage, carrots, cucumber and tomato. Cover and chill 1 hour.

Pasta Fagioli Salad

INGREDIENTS:

1 (14 oz.) can Cannelinni beans (white kidney beans), drained, save several tbsp. residue to moisten salad
1/4 c. chopped or julienned ham or Canadian bacon (opt.)
1/4 c. minced celery hearts
1/3 c. chopped sweet red bell pepper (or green bell)
1/3 c. minced Bermuda onion, or scallions with part of the greens
Juice of 1/2 lemon or to taste
1/2 tsp. thyme leaves
1/2 tsp. basil leaves
1 fresh basil leaf, chopped
1 tbsp. freshly chopped parsley
3 tbsp. safflower oil or olive oil
Salt & Pepper to taste
1 c. tiny shells, cooked al dente & drained

DIRECTIONS:

1. Drain Cannelinni beans (saving several tablespoons of the residue to moisten the salad if desired) and place in a salad bowl.

2. Add the chopped celery, peppers, onions, lemon juice and all the seasonings. Mix together and place in refrigerator to let marinate and chill completely.

3. Cook pasta al dente; drain well. (Wash if desired to cool.) Shake off all the water and combine with the beans, mix together. Taste, re-season if needed, compensating for the additional flavor needed when combining with the pasta.

4. Serve as is, or shred your favorite cheese over all, such as cheddar, harvarde, etc. Maybe even with Roquefort, I haven’t tried it?

Serve with melba toast or your favorite Triscuit, with assorted cheese. High potassium 480 mg per serving, 195 to 190 calories per serving.

Pasta Salad

INGREDIENTS:

1 (12 oz.) pkg. vermicelli
1 tomato
1/2 bell pepper
3-4 green onions
1/2 (8 oz.) bottle Seven Seas Viva Italian dressing
1/2 bottle Salad Seasoning (found in the spice department)
1 sm. can chopped ripe olives
Salt and pepper to taste

DIRECTIONS:

Cook pasta according to directions. Don’t over cook. In a blender or food processor, combine the tomato, bell pepper, onions and olives. This will make a salsa. Season with salt and pepper. Mix cooked pasta, salsa, 1/2 bottle of Italian dressing and 1/2 bottle of the salad seasoning.

Pasta Salad

INGREDIENTS:

1 lb. tri-colored rotini
8 oz. bottle of Italian dressing
1 green pepper
1 red pepper
1/2 Bermuda onion
Salad seasoning

DIRECTIONS:

Step 1: Boil tri-colored rotini. Drain and cool at room temperature.

Step 2: Cut up green pepper, red pepper and Bermuda onion. Add it to cool pasta, mix together.

Step 3: Then add 8 ounces Italian bottle of dressing, mix together.

Step 4: Sprinkle in salad seasoning to flavor it gradually according to your taste.

Curried Shrimp And Pasta Salad

INGREDIENTS:

10 oz. angel hair pasta, cooked and drained
2 c. cooked shrimp
4 green onions, thinly sliced (tops and bottoms)
1/2 c. thinly sliced water chestnuts

DRESSING:

1 c. Hellmann’s mayonnaise
1/2 c. chutney (Major Grey’s or your own)
1 tsp. curry powder
1 tsp. salt

GARNISH:

Raisins, currants or peanuts

DIRECTIONS:

Add shrimp, onions and water chestnuts to pasta. Combine dressing ingredients; mix well with salad ingredients. Chill. Serve salad on bibb lettuce, sprinkle top with currants and peanuts. You may substitute 1 cup raw rice which you then cook for pasta and chicken for shrimp.

Garden Pasta Salad

INGREDIENTS:

2 tbsp. Dijon style mustard
1/2 c. red wine vinegar
1 tbsp. garlic, finely minced
1 tsp. sugar, granulated
1 c. olive oil
Salt and pepper to taste
1 lb. fusulli or other pasta
6 cut in 8 pieces plum tomatoes
1 lg. (1/4 inch diced) yellow pepper, seeded
1/2 c. yellow raisins
1/2 c. walnuts, coarsely chopped
3/4 lb. slivered snow peas, blanched cut in 1/4
1/2 lb. green beans blanched (1 inch)
6 (3 inch) long scallions thinly sliced
1 med. zucchini (1/4 inch diced)
3/4 c. pitted imported black olives
3/4 c. slivered fresh basil leaves (reserved for garnish)
1/4 c. grated Parmesan cheese, optional

DIRECTIONS:

Prepare the dressing: in a large bowl, whisk together Dijon mustard, red wine vinegar, garlic and sugar. Slowly drizzle in the olive oil, whisking constantly. Season with salt and pepper, then set aside for at least 1 hour for flavors to bend.

Bring a large pot of salted water to boil. Cook pasta until just tender drain, rinse under cold water and drain again. Place in a large bowl and toss with 3/4 of the dressing. Add tomatoes, yellow pepper, raisins and walnuts. Toss pasta and other ingredients again and set aside.

Twenty minutes before serving, add the lightly blanched snow peas, green beans, scallions, diced zucchini, black olives, and 3/4 cup basil. Toss and adjust seasonings.

Just before serving, add additional dressing to moisten salad. Toss with Parmesan cheese and garnish with reserved 2 tablespoons basil leaves.

Spinach Chicken Pasta (Very Easy)

INGREDIENTS:

4 chicken breasts
16 oz. chopped frozen spinach
16 oz. Alfredo Sauce
4 cups of any pasta noodles
2 tablespoons olive oil
2 tablespoons parsley, for decoration
season as desired

DIRECTIONS:

Cut chicken into 2 inch pieces and sauté with olive oil in frying pan. Boil noodles according to package directions. Heat spinach.

Combine noodles, spinach and chicken in skillet and simmer over low heat.

Add Alfredo sauce, simmer for 15 minutes, stirring now and then. Garnish with parsley and serve.

Bon Appetit!

Confetti Pasta Salad

INGREDIENTS:

1 box vegetable rotini or fusili
1 can summer sweet kernel corn (drained)
1/2 cup grated mozzarella cheese
1/2 cup graded cheddar cheese
1 cup chopped broccoli
1/3 cup chopped red onion (or to taste)
1 cup ranch dressing
**creamy Caesar, creamy Italian can be substituted
optional sliced black olives

DIRECTIONS:

Prepare pasta according to directions on box. Drain and run under cold water to cool pasta. Drain and add remaining ingredients.

Serve.

Tastes even better when prepared a day ahead.

Pasta Quiche

INGREDIENTS:

6 oz. capellini
1-2 tblsp. butter
4 eggs
1 1/2 C half & half
minced parsley
1/3 C grated parmesan cheese
2/3 C grated gruyere cheese
2/3 C grated cheddar cheese
choice of fillings such as mushrooms, asparagus, diced ham, onions, etc.

DIRECTIONS:

Cook cappellini according to directions. Place in 10 inch pie plate with butter and spread over bottom and up sides of plate. Combine cheeses and spread half in pie. Add filling over cheese, then top with remaining cheese. Pour combined mixture of beaten eggs, half & half, and parsley over all. Bake at 360 degreesfor 40-45 minutes or till top is golden and center set. Let stand five minutes before slicing. Serve with a salad.

Roasted Red Pepper Pasta Sauce

INGREDIENTS:

1 tablespoon butter
1 green onion
1 small onion or shallot
2 garlic cloves
1/2 red pepper
2 tablespoon Philadelphia roasted red pepper cream cheese
2 tablespoon flour
2 cups milk
1 teaspoon crushed chili peppers
1 tablespoon Parmesan cheese
1 teaspoon salt
½ teaspoon pepper
dash paprika
dash oregano
dash basil
chopped parsley

DIRECTIONS:

Dice onions, garlic and red pepper. Sauté onions, red peppers and garlic in butter until soft and tender. Add flour and stir. Slowly add milk and melt in Parmesan and cream cheese. Add spices to taste. Top with fresh chopped parsley.

Sauce will thicken upon standing. Add less milk or more flour for a thicker sauce.

Bbq Pasta

INGREDIENTS:

spaghetti noodles
bbq pork
equal parts of Cattleman’s BBQ sauce and pizza sauce (or marinara)
white pepper (black is okay too)
ground sausage

DIRECTIONS:

Cook as you normally would spaghetti using the BBQ pork and sausage as a substitute for ground beef.

I haven’t tried this with pineapples added to the mix, but I bet it’s great.

Citrus Pasta Salad With Chicken

INGREDIENTS:

1 lb. rotini cooked, chilled
8 oz. sugar snap peas
8 oz. matchstick carrots
1 medium red pepper, diced
1 medium green pepper, diced
8 oz. pineapple tidbits, drained
8 oz. Mandarin oranges, drained
8 oz. Monterey Jack cheese, cubed
8 oz. chicken breast, cooked, diced, and chilled
16 oz. citrus vinaigrette

DIRECTIONS:

Toss everything together and chill for several hours or overnight before serving.

Pasta With Easy Seafood Sauce

INGREDIENTS:

1 clove garlic, minced
2 (28 oz.) cans crushed tomatoes
2 (6 oz.) cans chopped clams, drained
1 (6 oz.) can tiny shrimp, drained
10 1/2 oz. can white clam sauce
Fresh parsley (to taste)
2 tbsp. olive oil

DIRECTIONS:

Brown garlic in olive oil. Add all ingredients. Bring just to boiling point. Reduce heat and simmer for 20 minutes. Serve over your favorite pasta.

Seafood Pasta Salade

INGREDIENTS:

3 c. corkscrew noodles, cooked, drained
1/2 lb. cleaned shrimp, cooked
1 c. broccoli flowerets, partially cooked
1 c. chopped green pepper
2 sm. tomatoes, cut in wedges
1/4 c. green onion slices
1 (6 oz.) can crabmeat, drained
1/2 c. Hellmann’s mayonnaise
1/4 c. grated Parmesan cheese
1 (8 oz.) bottle Italian dressing

DIRECTIONS:

In large bowl, combine pasta, shrimp, vegetables and crabmeat. Mix lightly. Combine mayonnaise and Parmesan cheese, gradually add Italian dressing, mixing until well blended. Add to pasta mixture. Mix lightly. Chill overnight. 6 to 8 servings.

Creamy Pasta Primavera

INGREDIENTS:

2 tbsp. butter
1 lb. sea legs or shrimp or combination
1 can pieces and stems mushrooms, drained
1 sm. chopped onion
1 can artichokes, drained (opt.)

DIRECTIONS:

Cook 1 package (10 ounces) fettucini or medium wide noodles, add 1 cup shredded carrots, 1 cup bite-size broccoli - to water while pasta is cooking.

Prepare 2 cups Hidden Valley Ranch Original Ranch Salad Dressing and add 1/2 to 3/4 cup Parmesan cheese.

Quickly brown sea legs, shrimp, mushrooms, onion and artichokes in large skillet. Add Hidden Valley Ranch salad dressing on moderate heat until almost simmering. DO NOT BOIL. Drain pasta and vegetables and pour sauce over them. If sauce is too thick, add milk.

Pasta And Spinach

INGREDIENTS:

1 lb. fresh spinach
1/2 c. pine nuts
2-3 tbsp. olive oil
2-3 tbsp. shallots, chopped
Pinch of dried dill
Dash of red pepper flakes
Grated Romano cheese
2-3 servings cooked thin spaghetti or sm. linguine
Optionals: Shrimp - peeled and deveined, scallops

DIRECTIONS:

Wash and destem spinach. Set aside to drain. If you use frozen spinach, use 2 boxes, thaw, squeeze dry and save the water.

Toast pine nuts in a dry frying pan, shake often to a golden brown. Stop before they spot burn. Set aside.

Heat oil in skillet over medium-hot fire. When hot add shallots, saute for a couple of minutes. Add spinach, keep tossing until spinach collapses. Add dill, stir. Add pepper flakes. Reduce heat. Add a little water or white wine. Add pasta, toss. Add cheese, toss. Add pine nuts.

(To make main dish, add seafood and you will also need more liquid.) Serve as a side or as a light meal.

Pasta With Fresh Asparagus

INGREDIENTS:

1 onion, sliced
1/2 lb. fettucini
1 large bunch fresh asparagus
5 garlic cloves, sliced
1 tbsp. olive oil
1 egg, beaten
3 tbsp. freshly grated Parmesan or Romano cheese (at least)
1/2 c. whipping cream or half and half or Mock cream
Black pepper, freshly ground
Salt
Fresh herbs
Optional: You can add shrimp (cleaned, uncooked add when you add asparagus)

DIRECTIONS:

Bring a pot of salted water to a boil for the pasta. Clean the asparagus and slice across the stalks into pieces 1/4 inch long. Try to do this on the diagonal. Place a wok or large frying pan on to heat and place the pasta in the boiling water.

Add the oil to the hot wok, along with the onion. Saute until tender, add the garlic. Toss for a few seconds and then add the cut up asparagus and herbs. Toss until the asparagus is bright green in color and barely tender, about two minutes on high heat. Quickly mix in the beaten egg and the grated cheese. Add the cream and salt and pepper. Bring to a simmer for a few minutes while the pasta finishes cooking.

Do not overcook the asparagus (or shrimp) ! Serves 4.

(Mock Cream - in blender, blend 1 cup cottage cheese (low fat) and slowly add skim milk until desired consistency).

(I have also beaten the egg, added a rounded teaspoon of low fat sour cream, and some skim milk, blend well, instead of the mock cream).

Ditalini Italian Salad

INGREDIENTS:

1 3/4 c. (8 oz.) Ditalini pasta, uncooked
2/3 c. mayonnaise
1/2 tsp. dry mustard
1 c. (4 oz.) cheddar cheese, cubed
3/4 c. tomatoes, chopped
1/2 c. pepperoni, diced
1/2 c. green pepper, chopped
1/4 c. celery, chopped
2 tbsp. onion, chopped
Ripe olives

DIRECTIONS:

Cook Ditalini according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, combine mayonnaise and mustard; blend well. Add cooled Ditalini, tomatoes, cheese, pepperoni, green pepper, celery and onion; mix lightly. Chill. To serve, place in a lettuce lined bowl and garnish with ripe olive halves. Makes 8 servings.

Italian Stuffed Shells

INGREDIENTS:

30 jumbo shells (pasta)
1/2 c. butter
1/2 c. chopped onion
2 cloves mashed garlic
2 lbs. ground beef
2 pkg. frozen spinach, thawed, drained and chopped
1 c. cottage cheese
4 eggs
2 tbsp. salt
Parmesan cheese
Mozzarella cheese

SAUCE I:

1/3 c. melted butter
1/3 c. flour
3 chicken bouillon cubes
2 1/4 c. milk
1/3 c. parsley flakes

SAUCE II:

1 jar (15 1/2 oz.) spaghetti sauce
2 tsp. basil leaves, optional

DIRECTIONS:

I use my own homemade spaghetti sauce.

Filling: Saute 1/2 cup butter, onion and garlic. Add ground beef and brown, then remove from heat. Add spinach, cottage cheese, eggs and salt.

Sauce I: (see ingredients from above). Blend flour and bouillon with melted butter. Stir in milk and parsley. Heat to boiling and cook 1 minute.

Cook and drain pasta shells. Fill each shell with heaping tablespoons of filling. Place in buttered casserole dish. Pour first sauce over shells, then second sauce. Sprinkle with Parmesan cheese and shredded Mozzarella cheese. Bake at 350 degrees for 30 minutes.

One Pot Italian Casserole

INGREDIENTS:

1-2 eggplant, cubed
2-3 lg. green peppers, cubed
1 lg. can whole tomatoes
1 lg. onion, diced
1 lb. mushrooms, cut in chunks
2 cloves garlic, minced fine
1 can kidney beans
3-4 stalks celery, diced
1 1/2 lb. sausage or cubed steak, cut up
1/4 tsp. garlic powder
1 tbsp. basil
1 tbsp. oregano
Cooked pasta, if you wish

DIRECTIONS:

Lightly brown meat. Add all other ingredients. Bring to boil, reduce heat and simmer until vegetables are tender. Add pasta, if you wish. Good for buffet dish.

Italian Rice Pie

INGREDIENTS:

CRUST: (Pasta Frolla):

2 c. flour
3/4 c. sugar
1/4 lb. butter (butter)
2 eggs
4 tbsp. milk
1 tsp. vanilla

FILLING:

2 lbs. Ricotta
1 1/2 c. sugar
1 tsp. vanilla
3 egg yolks
1/2 c. cooked rice
1 c. milk
1/2 tsp. cinnamon (optional)
3 egg whites, beaten stiff

DIRECTIONS:

Crust: Combine flour, sugar and cut in butter. Whip eggs, milk and vanilla together and add to flour mixture to form a soft dough. (Refrigerate for 1/2 hour to make it easier to handle.)

Roll out on floured board keeping dough in circular shape. The dough is quite sticky but keeping it floured makes it easier to work with. Fill with rice filling below. Bake in moderate 350 degree oven about 3/4 to 1 hour.

Filling: Place Ricotta, sugar, egg yolks, vanilla in bowl. Blend well. Add milk and rice (and cinnamon). Beat egg whites. Fold into first mixture. Pour into pie shell and bake.

Cheesy Italian Broccoli Bake

INGREDIENTS:

1 (12 oz.) pkg. pasta twists
2 (10 oz.) pkgs. frozen broccoli spears
1 (16 oz.) carton cream style cottage cheese
1/4 c. sour cream
2 (15 oz.) jars commercial spaghetti sauce
3 c. (12 oz.) shredded Mozzarella cheese

(This recipe freezes well before baking.)

DIRECTIONS:

Cook pasta according to package directions; drain. Cook broccoli according to package directions; drain and set aside.

Combine cottage cheese and sour cream; mix well.

In a lightly greased 13×9x2 inch baking dish or two 1 1/2 - 2 quart baking dishes layer: 1/3 of noodles, 1/2 of broccoli, 1/3 of spaghetti sauce and 1/3 of Mozzarella; repeat layers once.

Lemon Pasta

INGREDIENTS:

3/4 c. lowfat sour cream
3/4 c. lowfat cottage cheese
Zest of 2 lemons
Juice of 1 1/2 lemons
Pepper
1/2 lb. pasta, cooked
1/4 c. grated Parmesan
1/2 tsp. thyme

DIRECTIONS:

Whirl cottage cheese in blender or food processor just until smooth. Add in sour cream and half of the zest. Process until smooth. With machine running, add in juice and pepper. Transfer to a small non-stick pan. Warm gently over low heat about 2 minutes. Add cooked sauce to drained pasta; toss. Add Parmesan, zest and thyme. Serves 4.

Lentil And Pasta Soup

INGREDIENTS:

4 c. chicken broth
4 c. water
1 c. lentils, rinsed
1 (28 oz.) can whole tomatoes, chopped with juice
1 (6 oz.) can tomato paste
1 tbsp. brown sugar
1 c. sliced carrots
1 c. sliced celery
1 (9 oz.) pkg. frozen Italian green beans
1 lg. onion, diced
3 cloves garlic, minced
1 c. dry (uncooked) tubettini pasta
1 bay leaf
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. black pepper
1/2 tsp. marjoram
1/4 c. wine vinegar

DIRECTIONS:

In large pot, combine broth, water, lentils, tomatoes, paste, brown sugar and garlic. Bring to boil, lower heat, cover pot and simmer 45 minutes. Add about 2 more cups of water, pasta, spices and vinegar. Cover. Simmer for 30 minutes. Remove bay leaf before serving.

Lentil And Pasta Soup

INGREDIENTS:

4 c. low sodium chicken broth
4 c. water
1 c. dry lentils, rinsed
28 oz. can tomatoes, chopped
6 oz. tomato paste
1 tbsp. brown sugar
1 c. sliced carrots
1 c. sliced celery
9 oz. pkg. frozen Italian green beans
1 lg. onion
3 cloves garlic
1 c. dry uncooked sm. pasta (orzo)
1 bay leaf
1/2 tsp. each: basil, oregano, thyme, pepper
1/4 c. wine vinegar

DIRECTIONS:

In large pot combine broth, water, lentils, tomatoes, tomato paste, brown sugar, vegetables and garlic. Bring to boil, lower heat and simmer 45 minutes. Add 2 more cups water, pasta, spices and vinegar and simmer 30 minutes.

Lentil And Pasta Soup

INGREDIENTS:

4 c. low-sodium chicken broth
4 c. water
1 c. dry lentils, rinsed
28 oz. can whole tomatoes, chopped and with their juice
6 oz. tomato paste
1 tbsp. brown sugar
1 c. each sliced carrots and chopped celery
9 oz. pkg. frozen Italian green beans
1 lg. onion
3 cloves garlic, minced
1 c. dry (uncooked) sm. pasta, such as tubettini
1 bay leaf
1/2 tsp. each basil, oregano, thyme, black pepper and marjoram
1/4 c. wine vinegar

DIRECTIONS:

In large pot combine broth, water, lentils, tomatoes, tomato paste, brown sugar, vegetables and garlic. Bring to a boil; lower heat. Cover pot; simmer for 30-45 minutes. Add about 2 more cups of water, pasta, spices and vinegar and simmer for about 30 minutes more. Remove bay leaf before serving. Yield: 14 cups.

Libba’s Pasta

INGREDIENTS:

2 tbsp. olive oil
1 jar marinated artichoke hearts
1/2 can black olives, sliced
1 onion, sliced
Basil and dill to taste
1/2 c. sour cream
1/2 c. cottage cheese
Spinach pasta
Parmesan cheese
Parsley for garnish, optional

DIRECTIONS:

Drain marinade from artichoke hearts into saute pan. Add olive oil. Saute onion until tender. Add chopped artichoke hearts, olives, basil and dill. Cook covered 5 minutes. Stir in sour cream and cottage cheese. Heat through but do not boil.

Cook pasta. Toss with sauce. Serve with Parmesan cheese. Serves 2. Chopped garlic and mushrooms may be added if desired. Saute along with onions.

Pasta Fagioli

INGREDIENTS:

1 lb. Great Northern beans
4 qts. water
1 c. olive oil
3 tbsp. minced garlic
2 tbsp. tomato paste
2 tbsp. salt
1/2 tsp. dried basil, crumbled
1/2 tsp. dried oregano, crumbled
1/2 lb. sm. shell macaroni, cooked
Freshly grated Parmesan cheese
Freshly ground pepper

DIRECTIONS:

Boil beans with 4 quarts water in large pot over high heat for 15 minutes. Blend in olive oil, minced garlic, tomato paste, salt, basil and oregano. Continue boiling until beans are tender, about 1 1/4 hours, adding more water as necessary. Stir in cooked macaroni. Add Parmesan cheese and pepper. Serve hot.

Pasta E Fagioli

INGREDIENTS:

1/4 lb. dry kidney or pinto beans (1 c.)
1 (8 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 med. carrot, chopped
1/4 c. chopped onion
Grated Parmesan cheese
1/4 c. chopped celery
1 clove garlic, minced
3/4 tsp. salt
1/8 tsp. pepper
1 tbsp. olive oil
4 oz. macaroni (1 c.)

DIRECTIONS:

Rinse beans; combine beans and 4 cups water. Bring to boiling; simmer 2 minutes. Remove from heat; let stand 1 hour, or add beans and water and soak overnight. Cover; simmer 1 hour. Drain; reserve 1 1/2 cups liquid. Combine reserve liquid, beans, undrained tomatoes, tomato sauce, carrot, onion, celery, garlic, salt and pepper. Cover; simmer for 30 minutes. Stir in oil. Cook macaroni; drain. Stir into tomato mixture. Serve with Parmesan. Serves 4.

Pasta E Fagioli

INGREDIENTS:

1 lb. white beans, boiled as per directions
1 lg. onion, diced
1 lg. can whole tomatoes
2 tbsp. garlic, minced
Salt and pepper to taste
1 c. oil
1 tbsp. parsley flakes
1 stick butter

DIRECTIONS:

In a large saucepan, mix all ingredients together. Simmer 1/2 hour then add 2 quarts water. Bring to boil, then simmer another 45 minutes. Add beans with juice from boiling.

Boil 1 pound elbow macaroni separately. About 10 minutes before serving, mix sauce with beans to drained macaroni. Add salt and pepper to taste. Sprinkle with grated cheese.

Pasta Fagioli

INGREDIENTS:

1 lb. ground beef
1 can kidney beans
2 cans tomatoes, crushed in blender
1 tsp. oregano
2 tsp. parsley
2 cloves garlic, minced
Salt
Red pepper
1/4 c. olive oil
Elbow macaroni

DIRECTIONS:

1. Brown ground beef in olive oil with garlic cloves and seasonings.

2. Add tomatoes, juice from kidney beans, tomato paste and water (2 1/2 cans from whole tomatoes).

3. Simmer 1 hour.

4. Add kidney beans 15 minutes before serving.

5. Cook macaroni until al dente.

6. Serve sauce on top of macaroni with grated Parmesan cheese.

Pasta Fagioli Ala Cardosa

INGREDIENTS:

4 lbs. fresh Roman or Cranberry beans (white with a red fleck running through) or one pound dried beans soaked overnight
2 lg. onions, chopped
1 c. coarse chopped Italian parsley
1/2 lb. Didalini macaroni
10 lg. cloves garlic, sliced
Salt and pepper
Olive oil
Locatelli cheese

DIRECTIONS:

Cook all of the beans in two quarts of water until tender; drain and reserve the fluid.

Put half of the beans through a food mill, putting the pulp back into the reserved fluid and discarding the skins. Meanwhile, saute onion until transparent in olive oil; add chopped parsley and garlic slices and add to the bean pulp and water mixture. Add more water if necessary and season with salt and pepper to taste.

Add the raw macaroni and cook until tender. Then add remaining cooked beans and heat through. The consistency should now be of a hearty soup. Serve piping hot drizzling olive oil on top of each bowl. A sprinkling of fresh grated Locatelli cheese is optional, but adds delicious flavor.

A wonderful dinner when served with a crispy green salad, crusty Italian bread, and a bottle of your favorite wine.

Linguini Salad - Cold

INGREDIENTS AND DIRECTIONS:

Make 3 hours ahead. 8 oz. Viva Italian dressing 1/2 jar McCormick salad supreme with cheese 1/4 c. grated cheese (optional) 1 lg. red onion, chopped 1 lg. tomato, diced 1 green pepper, diced

Cook pasta as directed on the package. Rinse pasta with cold water and return to pot. Add all ingredients and mix well. Refrigerate.

Cold Spaghetti Salad

INGREDIENTS:

1 pt. cherry tomatoes, halved
1 lg. bunch scallions, sliced
1 sm. bunch broccoli, florettes only
1 pkg. (#17) linguine
1 c. peanut oil
4 tbsp. lemon juice
1/2 c. soy sauce
2 drops Tabasco sauce
4 tbsp. sesame seeds

DIRECTIONS:

1. Cook linguine according to package directions.

2. Drain and cool.

3. Meanwhile, prepare vegetables.

4. Put pasta in large bowl.

5. Add oil, lemon juice, soy sauce, Tabasco and sesame seeds to pasta.

6. Mix well, add veggies.

7. Chill 2 hours.

8. Serves 8.

Cold Pasta And Chicken Salad Or Shrimp Salad

INGREDIENTS:

8 oz. vermicelli pasta noodles
1 c. French dressing
10 fresh sliced mushrooms
1 c. fresh broccoli florets, blanched
10 slices cherry tomatoes
Ripe olives (sliced)
1 can sliced artichoke hearts
2 c. cooked cubed chicken (or boiled shrimp)
1/3 c. fresh basil (or 1 1/2 teaspoon dried)
1/3 c. toasted pine nuts, optional

DIRECTIONS:

Cook pasta, transfer to mixing bowl. Add 1/3 of the dressing and toss well. Cool and chill 3 hours. In another bowl, mix mushrooms, broccoli, tomatoes, olives, artichokes with remaining dressing. Chill. Add chicken, basil, nuts. Mix with pasta.

Cold Pasta Salad

INGREDIENTS:

12 oz. tri-color pasta
1 med. red onion, diced
Croutons
Salt, pepper, and minced garlic to taste
Oil and vinegar to taste
1 lb. frozen vegetables (broccoli, cauliflower and carrots)
Grated cheese to taste

DIRECTIONS:

Cook pasta and rinse with cool water. Drain well. Add onion, frozen vegetables and seasonings. Mix well. Let refrigerate overnight. Before serving, top with croutons.

Cold Pasta Salad

INGREDIENTS:

1 lb. pasta, cooked & drained
1 (16 oz.) bottle Italian salad dressing
1 bottle Salad Supreme seasoning
3 med. tomatoes, chopped
2 med. cucumbers, chopped
1 1/2 lg. red onions, chopped
2 sm. green peppers, chopped

DIRECTIONS:

Combine all above ingredients into a very large bowl and marinate overnight. Put a lid over your bowl. Serve cold.

Chicken Cacciatore With Pasta

INGREDIENTS:

3.75 lb. boneless chicken
1 lg. onion
1 green pepper
1 red pepper
1 lb. mushrooms
2 cloves garlic, minced
2-3 stalks celery
1/2 c. ripe olives
1/2 tsp. oregano
1 tsp. rosemary
1/2 c. chopped fresh parsley
1 tbsp. dried basil
1 tsp. sugar
Salt & pepper to taste
1/2 c. olive oil
Flour
1/2 c. red wine
1 can peeled tomatoes
1 sm. can tomato paste
1 lg. can tomato sauce
2 lb. spaghetti
Parmesan cheese

DIRECTIONS:

Add some salt and pepper to flour; wash chicken and bread in flour. Brown chicken in olive oil; place chicken aside. Drain all but 4 tablespoons of oil from skillet. Saute onion, green and red pepper, mushrooms, celery, garlic and olives until tender; set aside.

In a large bowl mix tomato products, rosemary, oregano, basil, parsley, sugar and wine (water may be added if too thick or more tomato paste if too thin). Add browned vegetables and mix well. Pour a small amount of sauce into pyrex dish, place chicken in dish and pour remaining sauce over it. Place in preheated oven at 325 degrees for 30 minutes.

Cook spaghetti in 1 gallon water, drain, sprinkle liberally with Parmesan cheese. Serve chicken cacciatore over spaghetti. Serves 6.

Note: If prepared ahead of time, keep chicken and sauce separated until just prior to placing in oven.

Chicken Pasta Parmesan

INGREDIENTS:

2 tbsp. vegetable oil
1 lb. skinless boneless chicken breast (cut into cubes)
1/4 c. chopped onions
1 can cream of broccoli or cream of chicken soup
2 tbsp. milk
1 tbsp. dry sherry
1 c. fresh mushrooms, sliced
1 c. cooked broccoli flowerets
1/2 c. grated Parmesan cheese
Hot cooked spaghetti

DIRECTIONS:

In 10-inch skillet over medium heat, in hot oil, cook chicken and onion until chicken is browned and onion is tender.

Stir in soup, milk, and sherry. Add mushrooms, broccoli and 1/2 cup cheese. Reduce heat to low. Cover; cook 10 minutes or until chicken is no longer pink, stirring occasionally.

Serve over spaghetti. Serve with additional cheese, if desired.

Chicken Pasta Salad

INGREDIENTS:

1 lb. box thin vermicelli spaghetti
4 chicken breasts
1 can sliced water chestnuts, drained
20 snow peas
Chopped spring onion
Naturally Fresh herb vinaigrette dressing

DIRECTIONS:

Boil and cube chicken breasts. Cook spaghetti, rinse and drain. Mix spaghetti, chicken, water chestnuts, snow peas and spring onion together. Add herb vinaigrette dressing and toss. Serves 6 to 8.

Chicken, Snow Pea & Pasta Salad

INGREDIENTS:

2 whole chicken breasts, skinned & boned
1/3 lb. snow peas
2 tbsp. peanut or vegetable oil
1 can sliced water chestnuts
12 oz. thin spaghetti
3 green onions, chopped (including green part)

SAUCE INGREDIENTS:

2 tbsp. soy sauce
1 tbsp. plus 1 tsp. sesame oil (Chinese section)
2 tbsp. peanut or veg. oil
2 tbsp. dry sherry
1/4 tsp. hot red pepper oil
1/2 tsp. sugar
2 tbsp. peanut butter

DIRECTIONS:

Combine in blender or shake in covered jar until blended. Set aside.

Slice each chicken breast into 1 1/2 x 8 inch slices. Set aside. Snap off top of each snow pea toward side where peas are attached. Pull down side of pod to remove string, cut in half crosswise. Set aside.

Heat oil in wok or skillet. Swirl around. Stir fry chicken strips 3 minutes. Add snow peas and water chestnuts. Stir fry 1 minute. Remove chicken, etc. from wok and place in large bowl. Cook spaghetti according to directions. Drain and add to chicken. Add scallions. Toss with sauce. Serves 6.

Smokehouse Pasta Bake

INGREDIENTS:

1 lb. mostaccioli noodles, cooked and drained
2 lb. ground beef
1 green pepper, chopped
2 cloves garlic, crushed
2 onions, diced
8 oz. mushrooms
1 tsp. Worcestershire sauce
1 lb. smoked sausage, sliced
1 (15 oz.) can tomato sauce
2 (6 oz.) cans tomato paste
12 oz. water
1 (16 oz.) can tomatoes, cup up
1 tsp. salt
1 tsp. rosemary
1 tsp. Italian seasoning
1 bay leaf
1 tsp. basil
1 tsp. oregano
1 tsp. sugar
8 oz. Mozzarella cheese
1/2 c. Parmesan cheese

DIRECTIONS:

Preheat oven to 350 degrees. Brown ground beef, add pepper, garlic and onion; saute and drain.

Saute mushrooms in Worcestershire, add to beef. Brown smoked sausage, drain on paper towel, add to beef. Set aside. Mix tomato sauce, paste, tomatoes, water, salt, sugar and remaining spices. Mix with meat mixture and simmer for 2 hours.

Add noodles to meat and sauce mixture. Place in casserole pan. Mix cheeses together and sprinkle over top. Bake for 30 minutes.

Herbed Pasta-Tuna Bake

INGREDIENTS:

8 oz. (2 c.) macaroni shells, cooked and drained
2 (6 1/2 oz.) cans tuna, drained and chunked
1/2 c. chopped celery
1/2 c. mayonnaise
1/2 c. milk
3 lb. loosely packed parsley (1 bunch), thick stems removed
2/3 c. coarsely chopped green onions

DIRECTIONS:

In greased deep 2-quart baking dish toss shells, tuna and celery. In blender or food processor, process mayonnaise, milk, parsley and green onions until smooth. Pour over tuna mixture; toss to coat. Bake in preheated 400 degree oven for 15 minutes or until bubbly. Stir before serving. Makes 4 servings.

Pasta & Sausage Bake

INGREDIENTS:

1 lb. Italian sausage, cut into 1/4″ slices
1 jar (15 oz.) spaghetti sauce
8 oz. mostaccioli, cooked & drained
1/3 c. grated Parmesan cheese
1 pkg. (4 oz.) shredded mozzarella cheese

DIRECTIONS:

In skillet, brown sausage. Drain. In a greased 2 quart baking dish combine sausage, sauce, mostaccioli and Parmesan cheese. Top with mozzarella cheese. Bake at 350 degrees for 15-20 minutes or until heated through. 4-6 servings.

Spicy Pasta Bake

INGREDIENTS:

8oz. vermicelli, cooked
1 lb. turkey breakfast sausage
1 c. sliced fresh mushrooms
1 c. shopped onion
1 clove fresh garlic
1 (7 1/2 oz.) can tomatoes, cut up
1/2 of a 6 oz. can tomato paste
1/4 tsp. crushed red pepper
Non-stick cooking spray
1 c. shredded Mozzarella cheese
2 tbsp. grated Parmesan cheese

DIRECTIONS:

In a large skillet, cook turkey sausage, mushrooms, onion and garlic until meat is browned and onion is tender. Drain fat if necessary, Stir in undrained tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Spray a 9 inch quiche dish with cooking spray. Place half the vermicelli in the bottom of dish; top with half the Mozzarella and half the sausage mixture. Repeat layers. Cover loosely with foil. Bake at 350 degrees for 25 minutes. Top with Parmesan. Let stand 10 minutes. Cut into wedges.

Pork And Pasta Bake

INGREDIENTS:

3/4 lb. rigatoni
1 lb. ground pork
16 oz. ricotta cheese
1/2 c. parsley, chopped
2 tbsp. grated Parmesan cheese
1/2 tsp. basil
1 (32 oz.) jar spaghetti sauce
16 oz. Mozzarella cheese

DIRECTIONS:

Start water for macaroni, brown pork. Cook and drain macaroni. Drain off excess fat from pork. Add ricotta cheese to pork, mix. Add next three ingredients and half the sauce. Mix thoroughly with macaroni. Pour into 13 x 9 inch pan. Add remaining sauce, cover top of pasta. Sprinkle Mozzarella cheese over pasta and sauce. Cook at 350 degrees for half an hour. Enjoy!

Serve with salad and garlic bread.