1# ground beef
2 tablespoons olive oil
1 cup onion, chopped
3 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 28oz. can whole tomatoes, undrained and chopped
1 14 1/2 oz. can Italian style stewed tomatoes, undrained and chopped
1 8 oz. can tomato sauce
1 6 oz can tomato paste
2 teaspoons oregano
1 teaspoon basil
1/4 teaspoon pepper
2 cups cottage cheese
1/2 cup finely grated Parmesan cheese
1 15 oz. container Ricotta cheese
1 egg
Lasagna noodles
2 cups shredded Italian provolone cheese
Brown meat, drain and set aside. Saute onion and garlic in olive oil. Add meat. Add 2 tablespoons parsley and next 7 ingredients, bring to a boil. Cover and simmer 15 minutes. Uncover and simmer 20 minutes. Remove from heat. Combine remaining parsley, cottage cheese, and next 3 ingredients in a bowl; set aside. Spread part of the tomato mixture in bottom of 13x9" baking dish coated with cooking spray. Arrange part of the noodles over tomato mixture; top with 1/2 of the cottage cheese mixture, part of the tomato mixture and 2/3 cup provolone. Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles. Cover and bake at 350 degrees for 1 hour. Sprinkle with remaining provolone; bake uncovered for 10 minutes. Let stand 10 minutes before serving.
2 or 3 garlic cloves minced (about 2 teaspoons)
2 cups cooked short pasta
1/2 cup frozen pearl peas
1/4 cup shredded white cheddar cheese (Trader Joe's sharp Irish Cheddar is wonderful in this recipe)
1/4 cup shredded yellow cheddar cheese (the sharper, the better)
1/4 cup mayonnaise
1/4 cup sour cream
Types of Pasta for this recipe can be any short pasta type such as fusilli, farfalle, rigatoni, ruote, conchiglie Rigate, spighe, insalatonde...or in plain English, wagon wheels, egg noodles, leaves, macaroni, sea shells, twists, etc...
Shred the cheese, mix with minced garlic, mayonnaise and sour cream and any spices you prefer, salt, pepper, pinch of oregano, thyme, etc.
Fold in pasta and peas. Cover and refrigerate overnight (or at least two hours) serve cold.
Add more garlic if you prefer. Add more sour cream and mayonnaise if necessary, but not too much as salad must be thick and hearty!
2 tablespoons olive oil
1 tablespoon balsamic vinegar
3 fresh garlic cloves, crushed
12 ounce medium-sized pasta, cooked
2 cups chopped spinach
1/4 cup chopped black olives
3/4 cup crumbled Greek feta cheese
Combine first 3 ingredients. Add pasta, spinach, olives and feta. Toss well.
1pound box large shell macaroni, cooked with 6 drops of yellow food coloring
1 tablespoon olive oil
1 1/2 cups vinegar
1 1/2 cups sugar
2 tablespoon prepared mustard
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarse pepper
1 tablespoon parsley flakes
1 medium onion, chopped
1 medium cucumber, peeled and sliced
Cook pasta, drain and toss with olive oil.
Put remaining ingredients in blender container and blend to liquid consistency.
Pour blended ingredients over pasta and stir.
Refrigerate in large sealable container. Let set overnight.
2 cups cheese tortellini
1 cup fresh sugar snap peas
2 cups diced chicken breast
6 slices american cheese, cubed
1/3 cup sweet red onion, chopped
2/3 cucumber chopped
1/3 cup black olives sliced
1 medium tomato, seeded and chopped
1/2 cup Italian parmesan dressing
Cook tortellini. Drain. Cook sugar snap peas and drain.
In a large bowl, combine all ingredients. Toss gently to coat with dressing.
Refrigerate 1-2 hours.
1 Pint mayonnaise
1 1/2 cups sugar
1 can evaporated milk
1/3 cup vinegar
1-16 oz package spiral macaroni
1 small green pepper, diced
1 small onion, diced
1 cup carrots, grated
Mix mayonnaise, sugar, evap. milk, and vinegar together. Cook macaroni; drain and cool.
Add vegetables and dressing. Mix well and refrigerate.
12 ounces spiral pasta
1 1/4 cups sliced black olives
1 cup green pepper, chopped
1/4 pound hard salami, cut in strips
10 chopped green onions
1/2 cup Parmesan cheese grated
3/4 cup bottled Italian dressing
Cook pasta, drain. Add next 5 ingredients. Add dressing before serving
1 box jumbo pasta shells
1-8 ounce package Mozzarella cheese
1-8 ounce carton ricotta cheese
2 tablespoons Parmesan cheese
2 teaspoons parsley
1 teaspoon ground oregano
1/2 to 1 pounds ground beef
1 jar Prego pasta sauce (or your favorite sauce)
Cook pasta, drain. Mix all cheeses parsley and oregano. Fill shells with this mixture. Place shells in a 9X13" baking dish.
Brown ground beef and drain. Add Prego sauce and simmer 10 minutes. Spoon over the shells. Bake, uncovered, at 350 degrees for 30 to 45 minutes.
8 oz. lasagna noodles, cooked
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 can cream of chicken soup
1-4 oz can sliced mushrooms
1/2 cup diced pimentos
1/3 cup milk
1/2 teaspoon dried basil
1/2 cup cottage cheese
2 cups diced, cooked chicken
1/2 cup shredded Mozzarella cheese
1/2 cup Parmesan cheese
3 tablespoons butter
Preheat oven to 350 degrees. Grease a 9X13" baking dish. Saute onions and green pepper in 3 tablespoons butter. Remove from heat. Stir in soup pimentos, milk, basil and cottage cheese.
Place one layer noodles in dish, layer with half soup mix, half chicken and a little less than half cheese. Repeat noodles, soup mix, chicken and cheeses. Top with remaining noodles and cheeses. Bake for 45 minutes.
1# ground beef
1# italian sausage
1# ground pork
2 Tablespoons onion flakes
3-15 oz. cans tomato sauce
3 small cans tomato paste
1 Tablespoon garlic
1 Tablespoon oregano
2 Teaspoons basil
1 Teaspoon parsley
2 dashes Worchestershire sauce
Brown meat with 2 Tablespoons onion flakes. Add tomato sauce, tomato paste, garlic, oregano, basil, parsley and Worchestershire sauce. Stir and heat until hot. Serve over pasta of choice. Freezes very well.
1-16 oz package macaroni noodles
Sliced cheese, any kind
1 Tablespoon butter
Salt and pepper
1 can evaporated milk
Preheat oven to 375 degrees. Cook pasta and drain. Grease a 2 qt. casserole dish. Place a quarter of the maacaroni in the greased dish, followed by an even layer of one-quarter of the the cheese slices. Dot with butter and season with salt and pepper.
Repeat layering 3 times. Pour evaporated milk evenly over the top of all and bake, uncovered 1 hour, or until top is golden brown.
AKA Home-made Hamburger Helper
1# ground beef, cooked and drained
2-15 oz. cans hot chili beans, undrained
2 large green peppers, chopped
4 celery ribs, chopped
1-8 oz can tomato sauce
1 can diced tomatoes, with basil and garlic
1 tablespoon chili powder
2 garlic cloves, minced
1-7 oz package elbow macaroni, cooked and drained
In slow cooker, combine the first 8 ingredients; mix well. Cover and cook on low for 6 hours. Stir in macarone; mix well.
Season with salt and pepper.
1-8 oz. package noodles (any kind)
1# ground beef
1 small onion, chopped
3/4 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon garlic powder
1-8 oz. can tomato sauce and 1 can water
1-8oz carton sour cream
1 Cup cottage cheese
6 green onions, chopped
2 Cups shredded Cheddar cheese
Brown meat and onion together. Add seasonings and tomato sauce; simmer about 25 minutess. Cook noodles and drain.
Combine noodles, sour cream, cottage cheese and green onions.
In 2 1/2 qt. casserole, alternate layers of noodles mixture and meat mixture, then shredded Cheddar, 2 or 3 layers.
Bake covered at 350 degrees for approximately 25 minutes, until cheese is melted.
14 oz med shell macaroni, cooked
8 oz Old El Paso taco sauce
2 cups Mozzarella cheese, shredded
1-32 oz jar Prego sauce
1# hamburger, cooked
1# Italian sausage, cooked
Mix all ingredients, except cheese. Place in greased 9X13" pan. Place cheese on top of mixture.
Bake at 350 degrees for 25 minutes.
1 1/2# hamburger, browned
1/2 Cup milk
3 slices bread
Parsley, salt and pepper to taste
1# shreaded cheese, Mozzarella and Cheddar
2 eggs
1 package manicotti or large shells, cooked
Brown hamburger. In a medium bowl, pour milk over bread and mash with a fork. Add eggs, cheese and seasonings. Stir.
Drain beef and add to bowl. Stir again. Spray baking pan and pour a little sauce in the bottom. Stuff shells and arrange in the pan.
Pour remaining sauce over the top and sprinkle with extra cheese. Bake at 350 degrees, covered, for 25-30 minutes.
Remove cover and bake for 15-20 minutes more.
