Day 30- Pasta ala carte–Recipe Share
If you saw the picture of our pantry and said, “Wow! she has a ton of pasta!” You are completely correct. Pasta is often B1G1 at Bilo and I stock up for many different recipes. Pasta can be done in so many different ways and the varieties of pastas are wonderful. You can have spiral homemade mac ‘n cheese, sea shell, elbow, egg noodle, and the list continues. And, there are also lots of gluten free and whole grain pastas available.
Pasta dishes are my children’s favorites for sure. They love spaghetti and would chose to eat it 7 days a week if I let them. It’s fun to add veggies, cheese, butter, garlic, parsley to just liven up that “boring” box of noodles too.
I am excited to share just 4 of our pasta dish recipes. I hope you can put them to use in your own kitchen and enjoy them to their fullest.
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Chicken Penne |
| 1 chopped onion 2 T minced garlic 3 lbs. chicken cut up. Sautee together. Season with onion powder, chili, oregano, salt, pepper and a dash of paprika. Boil a box of penne pasta until tender. If you want to add veggies to the dish add frozen veggies with chicken to cook. You can also substitute steak, shrimp or pork in place of chicken. |
The picture above is the chicken penne without the noodles added. I needed a bigger pot to add it all together.
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Beef Medallions |
| 2 tsp fresh garlic 1 chopped onion Sautee these in 1 T olive oil Add 1-2 lbs thinly sliced beef and sauté. (I use a roast and just cut it up) Add: 2 cups water 3 cans cream of mushroom soup 3 bouillon cubes Garlic, salt, and pepper to taste. Let ingredients simmer. If you need to thicken just mix some cornstarch with water or a little flour and add. Serve over egg noodles or any variety you desire. Also good over rice or mashed potatoes. |
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Spaghetti |
| 1-2 lb ground beef or meatballs depending on desire (or Italian sausage or a mix) 1 1/2 c. fresh sliced mushrooms 1/2 c. chopped onions 1/2 c. chopped green onion 2 cloves minced garlic 2 16 oz. diced tomatoes 1 6 oz. tomato paste 2 16 oz. tomato sauce 1 stewed tomato 1 tsp. sugar 1 tsp. oregano 1 tsp. basil 1/2 tsp. thyme 1 bay leaf (make sure you remove before serving) Throw all ingredients in crockpot or stockpot and simmer. This is best if you simmer all day the day before you plan to serve it. All the flavors blend so much better this way! Serve with spaghetti noodles. |
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Shellzagna |
| 2 cups ricotta cheese 4 oz cream cheese 2 eggs 1 T parsley 1 tsp. garlic 1/2 tsp. salt 1 box jumbo shells (boiled and drained) Mix cheeses, eggs and spices and fill into jumbo shells. Place in 9×13 pan. Make spaghetti sauce with Italian sausage (or you can use jar if you prefer) Cover filled noodles with sauce and sprinkle with cheese. Bake at 350 for 40 minutes. |
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Mexican Shells |
| 1 lb ground beef 1/2 onion, chopped 1 package taco seasoning (or homemade) 4 oz cream cheese 15 jumbo shells 1 c. taco sauce 2 c shredded cheese 1 1/2 c. crushed tortilla or nacho Doritos chips 1 cup salsa Green onions and sour cream, optional Brown meat with onion and add spices. Add cream cheese until melted. Turn off heat. Top with chives, olives, sour cream, lettuce, etc. Enjoy! |
I hope you too can get a little pasta crazy! I cannot believe tomorrow is the last day of our series. Looking forward to looking at a little Kitchen in review.