Hot Pasta

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{gallery}feb11/caserole:210:270:1:2{/gallery}Pizza Casserole

3 cups spiral pasta, uncooked
2 lbs. ground beef
1 medium onion, chopped
1 (16 oz.) can mushroom pieces, drained
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (14 oz.) jar pizza sauce
1?2 tsp. sugar
1?2 tsp. garlic powder
1?2 tsp. onion powder
1?2 tsp. dried oregano
4 (16 oz.) cups shredded mozzarella cheese, divided
1 (3.5 oz.) pkg. sliced pepperoni
1?2 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, tomato sauce, tomato paste, pizza sauce, sugar and seasonings. Drain pasta; stir into meat sauce. Divide half of the mixture between two greased 11x7x2 baking dishes; sprinkle each with 1 cup of mozzarella cheese. Repeat layers. Top with pepperoni and Parmesan cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 to 15 minutes longer or until heated through. Yields 2 casseroles, 8 servings each. Sheryl Riley, Unionville, Mo.

Pasta Alfredo
1 clove garlic, pressed and minced
2 tbls. butter
2 1?2 cups heavy cream
2 1?2 cups Parmesan cheese
1 (2.25 oz.) can olives, sliced
1 large Portobello mushroom, sliced or diced
1 lb. bow-tie pasta
Sauté garlic in butter over medium heat; add cream and Parmesan cheese. Stir until well mixed. Add olives and mushrooms. Cook covered, for 10 minutes while boiling pasta according to package directions. Drain pasta; pour sauce over pasta and serve. Yields 6 servings. Dortha Strack, Cape Girardeau, Mo.

Veal Noodle Casserole
1 cup onion, finely chopped
2 tbls. celery, finely chopped
2 tbls. cooking oil
1 lb. veal, cut in small cubes
1?2 to 1 tsp. paprika to taste
1 cup chicken broth
1 (8 oz.) pkg. spinach noodles
1 (4 oz.) can mushrooms, sliced, drained
1 (10 oz.) can cream of chicken soup
1 tbls. poppy seed
Salt and pepper to taste
Sauté onions and celery in oil until soft, but not brown. Add veal and paprika; brown lightly. Add broth to veal mixture. Cover and simmer 30 minutes. Meanwhile, cook noodles with all remaining ingredients; adjust seasonings to taste. Place in a greased 2 quart casserole and bake, uncovered, at 350° for 40 minutes or until heated through. Yields 4 servings. Liz Petersheim, Clark, Mo.
Spaghetti with Short Ribs
4 lean beef short ribs (about 2 lbs.)
1 tsp. vegetable oil
Salt and pepper
8 oz. spaghetti
1 tbls. salt
3 quarts boiling water
2 tbls. margarine
1 cup carrots, thinly sliced
1 cup red onion thinly sliced in rings
2 tbls. chives, chopped
Horseradish sauce:
1?2 cup plain low-fat yogurt
1 tsp. horseradish
dash salt and pepper

In a medium skillet, brown ribs in vegetable oil turning frequently, about 20 minutes on medium heat. Sprinkle with salt and pepper. Add 3?4 cup water, cover and simmer 2 hours, adding a little hot water if needed, until ribs are fork-tender. About 10 minutes before ribs are tender, prepare pasta. Gradually add spaghetti and salt to rapidly boiling water. Cook uncovered, stirring occasionally until tender; drain. Melt margarine in a skillet. Sauté the carrots, onions and chives for 5 minutes; stir frequently. Toss vegetables with pasta. Top with ribs. Serve with horseradish sauce. Horseradish sauce: Combine yogurt, horseradish and salt and pepper; mix well. Yields 4 servings. Rose Mary Petersheim, Clark, Mo.

Hot Pasta Casserole
1 1?2 cups macaroni, cooked
2 eggs, beaten
1 cup milk
1 tsp. salt
1/3 tsp. black pepper
1/2 lb. ground beef
1 small onion, chopped
1?2 tsp. salt
1?2 tsp. oregano
1 (8 oz.) can tomato sauce
1 cups grated cheddar cheese
Cook macaroni according to package directions; drain. In a small bowl combine egg, milk, salt and black pepper; mix well. Add to pasta. Pour mixture into a buttered 9x13x2-inch pan. Bake 10 minutes at 400°. Meanwhile, brown ground beef in a skillet with onion. Add salt, oregano and tomato sauce; mix well. Pour over pasta and top with grated cheddar. Return to oven until heated thoroughly and cheese is melted. Yields 12 to 16 servings. Mrs. Henry Yoder, Clark, Mo.

Tuna Pasta Casserole
2 cups macaroni or noodles, cooked
1 (7 oz.) can tuna
1 cup peas
1 (8 oz.) can mushroom soup, divided
2 hard cooked eggs, sliced (optional)
8 stuffed olives (optional)
1 1?2 cup shredded cheese
3 tbls. butter

Cook pasta according to package directions. Place half of the pasta in a 2-quart, buttered casserole dish. Add tuna and peas, and 1?2 can mushroom soup. Add the remaining pasta, eggs, olives and remainder of mushroom soup. Top with cheese. Melt butter and pour evenly over the top. Cover and bake at 350° for 20 to 30 minutes. Yields 14 to 18 servings. Ada Yoder, Clark, Mo.

Tuxedo Pasta
1 (1 lb.) box bow-tie pasta, cooked
3 tbls. olive oil
2 cups onions, chopped
2 to 3 cloves garlic, diced
1 tsp. salt
1?2 tsp. pepper
1?2 cup milk
6 to 8 strips bacon, cooked and finely diced
6 to 8 green onions, chopped
3 tbls. Italian parsley, chopped
1/2 cup dried herbs (mixture of basil, oregano, marjoram to taste) or 1 cup fresh, chopped
2 cups Parmesan cheese

Cook and drain bow-tie pasta as directed. Reserve 1 cup of pasta water. Heat olive oil in a large pan; add the onions, garlic, salt and pepper. Stir to coat with oil; cover and turn to low heat for 10 to 15 minutes until the onions are soft. Remove the cover, turn heat to medium and cook until onions are golden, stirring often. Add milk and stir to a boil; stir in bacon, green onions, parsley and herbs. Pour cooked bow-tie pasta into mixture and toss with Parmesan; add reserved hot pasta water if needed to “loosen up” the pasta mixture. Yields 4 to 6 servings. Darlene Johnson. Columbia, Mo.
Spicy Jack Mac & Cheese with Broccoli
2 cups (8 oz.) dry elbow macaroni
2 cups broccoli, frozen or fresh, chopped
2 cups (8 oz.) shredded sharp cheddar cheese
2 cups (8 oz.) shredded pepper jack cheese
1 (12 oz.) can evaporated milk
1/2 cup grated Parmesan cheese, divided
1/2 tsp. ground black pepper
2 tbls. bread crumbs
Preheat oven to 350°. Lightly butter a 2 1/2 quart casserole dish. Cook macaroni in saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time; drain. Combine cooked pasta, broccoli, cheddar cheese, pepper jack cheese, evaporated milk, 1/4 cup Parmesan cheese and black pepper in a large bowl. Pour into prepared casserole dish. Combine remaining Parmesan cheese and bread crumbs; sprinkle over macaroni mixture. Cover lightly with aluminum foil. Bake covered for 20 minutes. Remove foil; bake for additional 10 minutes until lightly browned. Yields 8 servings. Joanne Maxwell, Marshfield, Mo.

Hearty Chicken 7-Pasta Casserole
1 (10 oz.) can cream of chicken soup
1/2 cup milk
1/4 tsp. black pepper
1/4 cup grated Parmesan cheese
1 cup frozen mixed vegetables
2 cups chicken, cooked, cubed
2 cups Farfalle (bow-tie) pasta (cooked and drained)
1/2 cup shredded cheddar cheese or 1/2 cup French fried onions for top
Cook pasta according to package directions; drain. Mix soup, milk, black pepper, Parmesan cheese, vegetables, chicken and noodles. Pour into 1 1/2 quart casserole dish and bake at 400° for 25 minutes or until hot throughout. Stir. Top with cheese or onions and bake about 4 to 5 minutes or until cheese has melted or onions heated. Yields 4 large servings. Marilyn Edwards. Desloge, Mo.
Spaghetti Casserole
3 lb. ground beef, browned
1 green pepper, chopped (optional)
2 tsp. salt
1 small onion, chopped
1 quart green beans (optional)
1 lb. spaghetti, cooked, drained
2 (10 oz.) cans cream of mushroom soup
4 (10 oz.) cans tomato soup
1 lb. Velveeta cheese, shredded
2 cups milk
Cook ground beef; drain. Mix beef with green pepper, salt, onion, green beans, spaghetti. Combine mushroom soup, tomato soup, Velveeta cheese and milk together. Add to beef mixture. Pour into a 9x13-inch casserole dish and bake at 350° for 1 hour. Ruth Shirk, Barnett, Mo.

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