Favorite Pasta Dishes

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* Exported from MasterCook *

 

Pasta Shells Florentine

 

Recipe By : Karen C. Greenlee

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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1 10 oz. pkg. frozen chopped spinach, -- thawed & well-drained

6 ozs. light Mozzarella cheese -- grated

1 cup light or nonfat small curd cottage cheese

1 egg while (or equiv. egg substitute)

1 tablespoon Parmesan cheese -- grated

1/4 teaspoon ground nutmeg

2 tablespoons Herbal Pasta Magic (a Chef Paul seasoning) -- (very

important)

16 jumbo pasta shells* -- cooked & drained

1 13-16 oz jar spaghetti sauce

 

Preheat oven to 375.

Mix spinach (well-drained with as much liquid as possible squeezed out),

mozzarella cheese, cottage cheese, egg white (or substitute), Parmesan cheese,

nutmeg, and Herbal Pasta Magic until blended.

Fill each shell with a heaping tablespoonful of spinach mixture. Place in

a 12x8 " baking dish and spoon spaghetti sauce over shells. Cover with foil and

bake 30-40 mins. or until thoroughly heated.

 

 

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NOTES : *I make a few extra shells in case of breakage.

* Exported from MasterCook *

 

Spaghetti Torte

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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16 ounces spaghetti

1/2 cup Parmesan cheese -- grated

1/2 cup ricotta cheese (light, nonfat, or regular)

1 tablespoon Italian seasoning

4 egg whites or 1/2 cup Egg Beaters or -- egg substitute

1/4 cup fresh basil, chopped or 2 tsp. dried

2 medium tomatoes -- coarsely chopped

4 slices provolone cheese (1 oz. each) -- cut into fourths

spaghetti sauce, if desired

 

Heat oven to 350. Spray a 9x3 " springform pan with nonstick cooking spray.

Cook spaghetti according to package directions, rinse with cold water, and

drain.

While spaghetti is cooking, combine Parmesan cheese, ricotta cheese,

Italian seasoning, and egg whites (or substitute). Toss with cooked spaghetti

until spaghetti is well-coated.

Press half the spaghetti mixture in bottom of pan. Sprinkle with half the

basil. Top layer with half the tomatoes and half the provolone cheese slices.

Press remaining spaghetti mixture on top, sprinkle with remaining basil, and top

with remaining tomatoes and then provolone cheese.

Bake 30 minutes. Let stand about 15 minutes, remove side of pan, place on

serving platter. Cut into wedges to serve. Serve with spaghetti sauce, if

desired.

 

 

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* Exported from MasterCook *

 

Tony's Summer Pasta

 

Recipe By : Karen C. Greenlee

Serving Size : 6 Preparation Time :0:10

Categories : Pasta Quick & Easy

 

Amount Measure Ingredient -- Preparation Method

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16 ounces linguine

6 medium to 8 fresh roma tomatoes -- chopped

1 pound mozzarella cheese (regular or light) -- grated

1/3 cup fresh basil -- chopped

6 cloves garlic -- minced

1/2 cup olive oil

1/4 teaspoon to 1/2 tsp. garlic salt

freshly ground pepper to taste

 

Cook pasta according to package directions.

Combine all ingredients except pasta and let sit at room temperature. Toss

with hot cooked pasta. It may be necessary to microwave tossed pasta for 2 to 3

minutes so cheese will melt a little and ingredients will combine better.

 

 

Makes approximately six 2-cup servings.

 

 

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* Exported from MasterCook *

 

Vermicelli w/Chunky Vegetable Sauce

 

Recipe By : Karen C. Greenlee

Serving Size : 6 Preparation Time :0:00

Categories : Pasta Vegan

 

Amount Measure Ingredient -- Preparation Method

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16 ounces vermicelli pasta

1 tablespoon olive oil

1 red bell pepper -- chopped

1 medium onion -- chopped

2 cups sliced mushrooms

2 small zucchini -- sliced

4 cloves garlic -- minced

2 28 oz cans diced tomatoes

1 6 oz can tomato paste

1/4 teaspoon garlic salt

1 tablespoon sugar

1 tablespoon lemon juice

1/4 cup fresh basil or 2 tbsp dried basil -- chopped

2 tablespoons fresh oregano or 2 tsp dried oregano

1 teaspoon Italian seasoning

freshly ground pepper to taste

Parmesan cheese (optional)

 

Cook pasta per package directions. Drain and pour into a wide serving

bowl.

In a nonstick skillet over medium-high heat, heat olive oil, add red

peppers, onion, and mushrooms, and cook until tender, about 5 minutes. Add

zucchini and garlic; cook until zucchini is tender. Add tomatoes, tomato paste,

garlic salt, sugar, lemon juice, basil, oregano, Italian seasoning, and pepper.

Stir until tomato mixture comes to a boil, about 5 minutes, and then cover and

simmer for 10-15 minutes..

Serve Chunky Vegetable Sauce over pasta. Serve sprinkled with Parmesan

cheese if desired.

 

 

 

 

 

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