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Pasta recipes

What are your favorite pasta recipes?  I've been realizing that we have a LOT of boxes of pasta around, and the same old marinara/meatballs and alfredo are getting a bit boring. 

Keep in mind that we're picky eaters, and I really like simple/easy recipes. :)

Causes that are important to me: Planned Pethood Graham's Foundation NOCC

Re: Pasta recipes

  • This is from scratch but you could always buy frozen meatballs and store bought sauce. ?Then it's super easy.?

    ?Turkey Meatball Bake

    Makes about 8-10 servings

    1 pound ground turkey
    1/2 cup?panko?(I was out so I used plain breadcrumbs)
    1/4 cup minced?green onion
    1/4 cup minced?red bell pepper
    1 large egg
    2 cloves garlic, minced
    3 tablespoons chopped fresh parsley
    1 teaspoon Italian seasoning (I used a mix of thyme, basil, and oregano)
    1/2 teaspoon salt
    1 16 0z box rigatoni noodles, cooked and kept warm.
    1 8 0z?package cream cheese, softened
    1/2 cup?sour cream
    Zesty Tomato Sauce, recipe follows (I used?Newman's Own?Marinara Sauce)
    1 8 0z package shredded mozzarella cheese (I used an?Italian cheese?blend)
    1 5 oz package grated?Parmesan?( I used about 3 oz plus some of the Italian cheese blend)

    Preheat oven to 350. Line a rimmed baking sheet with?aluminum foil. Place a cooling rack over pan. Spray rack with non-stick cooking spray.

    In a medium bowl, combine turkey, breadcrumbs, green onion,?bell pepper, egg, garlic, parsley, Italian seasoning, and salt. Shape mixture into golf ball-size balls; place on prepared cooling rack. Bake 15-17 minutes or until lightly browned. Set aside.

    Lightly?grease?13x9 inch?baking dish.

    In a large bowl, combine hot cooked pasta, cream cheese and sour cream, stirring to combine. Spoon half of mixture into prepared baking dish. Top evenly with half of meatballs. Spoon half of Zesty Tomato Sauce over meatballs. Sprinkle evenly?with?mozzarella cheese. Repeat procedure with remaining noodle, meatballs and sauce. Sprinkle evenly with Parmesan cheese. Bake for 35-40 minutes or until hot and bubbly. Serve immediately.

    Note: This dish can be made a day ahead of baking. It can also be?prepared?and frozen for up to 1 month. Thaw in refrigerator before baking.

    Zesty Tomato Sauce
    Makes about 6 1/2 cups

    2 tablespoons?vegetable oil
    1 cup chopped onion
    3 cloves garlic, minced
    1 28 oz can crushed tomatoes
    1 15 oz can tomato sauce
    1 6 oz can tomato paste
    1 tablespoon minced?freshly?parsley
    1 teaspoon Italian seasoning
    1 teaspoon sugar
    1 teaspoon salt

    In a large saucepan, heat oil over medium heat. Add onions and garlic; cook for 5 to 6 minutes, or until onion is tender. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat.

  • It's SOOOOOOO Good and very easy I think to make?
    ?
    Cheesy Tomato Sausage?Skillet
    slightly adapted from?...and a cookie for dessert
    Makes 3-4 servings

    8 ounces ziti or?penne pasta
    8 ounces hot?Italian sausage
    1 can Healthy Request?cream of chicken soup
    1 (15 ounce) can diced tomatoes, drained
    1 1/2 cups skim milk
    1 tablespoon dried basil
    2 teaspoons dried oregano
    2 teaspoons garlic powder
    1 teaspoon salt
    1 teaspoon?black pepper
    1/4 cup shredded mozzarella or freshly grated Parmesan cheese.

    Bring a medium pot of salted water to a boil. Cook pasta as directed until?al dente. Drain and keep warm.

    Heat a large skillet over mediun-high heat. Remove casings from sausage and crumble into pan. Cook until browned and cooked through. Reduce heat to medium; add soup, tomatoes, milk, and seasonings. Stir in cooked pasta. Cook about 8 minutes, stirring occasionally, until bubbly and heated through (sauce should slightly thicken).

    Sprinkle with cheese and remove from heat. Cover and let stand 5 minutes. Serve with more cheese if desired.

  • You could always just do a little bit of butter and garlic, and parsley. DH likes this the best.  Do you like tomatoes??? I cant remember if you do or not. Sometimes I just take a can of italian spice diced tomatoes and toss that with a little olive oil and garlic with my pasta and put it back on a low heat on the stove to heat the tomatoes through... I love it.

    [IMG]http://i49.tinypic.com/2zi57wm.jpg[/IMG]


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  • Pizzasagna (I think it's Rachael Ray)

    1 pound pasta curls (recommended: campagnelle by?Barilla; short fusilli or cavatappi twists may be substituted)?
    Salt?
    1?cup ricotta cheese?
    1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls?
    Handful parsley, finely chopped?
    1/2 cup sliced pepperoni, cut into thin strips?
    2 tablespoons extra-virgin?olive oil, 2 turns of the pan?
    1 green or?red bell pepper, seeded, quartered and thinly sliced?
    1 onion, quartered then thinly sliced?
    2 cloves garlic, sliced?
    12?crimini mushrooms?(baby portabellos), thinly sliced?
    Black pepper?
    1 (28-ounces) can crushed tomatoes?
    3/4 pound fresh mozzarella, thinly sliced?
    1/2 teaspoon dried oregano?
    1/2 teaspoon crushed red pepper flakes?
    Loaf of crusty bread

    Preheat broiler.

    Bring a pot of water to a boil, add pasta and salt the water.

    While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.

    Heat a large skillet over medium heat with extra-virgin?olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with?salt and pepper. Stir in tomatoes and reduce heat to low.

    Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a?baking dish?and top evenly with peppers, onion and?mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.?

  • I love anything Italian...  but here are some non-Italian pasta ones I like:

    Taco Pasta Bake

    Louisiana Chicken Pasta (I leave out the spicy stuff, though)

    Sausage & Spinach Stuffed Shells

    Pasta w/ Herbs

    Can you tell I like Annie's blog??  heh

    They have these chicken sausages at Sam's Club and they're SO good.

  • In the summer (and you can sorta fake it in the fall) you can make a yummy pasta salad'

    Grilled chicken

    Olives

    Bell Peppers

    Zucchini?

    (really whatever you want)?

    and I dress it with garlic expressions?

  • One of my rotation recipes is my own...

    I use turkey Italian sausage, bowtie pasta (or any), olive oil, minced garlic, pizza spices (I have a grinder of them), butter, parmesan cheese and mozzarella cheese - I just mix everything with the pan-cooked sausage slices and cooked pasta in a big pan and mix it on the stove top.  It's so simple but so yummy.

  • Mac and cheese

    2 tablespoons unsalted butter

    2 tablespoons flour

    1 cup skim milk

    1 squirt djion or spicy mustard

    1 bag cheddar cheese (2 cup bag)

    Cooked elbow macaroni?

    ?

    melt butter, add flour slowly..stiring constantly until it's thickened but not a clump. ?Cook for one minute. ?Slowly add milk, stir constantly as you add. ?Milk boils, take off heat, squirt of mustard and add 1/2 bag of cheese. ?Stir until melted.

    ?

    Add cheese to cooked mac and top with remining cheese. ?400 for 7 minutes...delish?

    ?

    ?

    ?

  • These are from my blog:

    Pasta Primavera - You could put any veggies you want to in here.

    Pesto Pasta - This is Ryan's absolute favorite.

    This is a soup I love to make in the fall:

    Tomato Tortellini (But you could use any pasta really)

    • 1 tablespoon olive oil
    • 1/2 cup minced onion
    • 1 clove garlic, minced
    • 4 to 6 cups chicken stock (sometimes I use veggie)
    • 1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped (or diced tomatoes is fine too)
    • 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
    • 10 ounces fresh or frozen spinach defrosted and chopped (sometimes I use it, sometimes I don't)
    • 1/4 cup freshly grated Parmesan, very loosely packed
    • I add corn sometimes too

    Heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

  • I just made LT's mac and cheese recipe for dinner....it's just KP and I tonight and I was wondering what to make got inspired by this thread.  OMG the cheese sauce is SOOO good!  i can't wait to eat it!  Come on, oven timer....beep already!
  • It's so good!!

    I put panko and the last cup of cheese together and spinkle ontop. (panko is a style of breadcrumb...so good if you've never had it).

    I put blue cheese in my sauce too or red pepper flakes but it's so easy and so good.  it's a little bit of Rachael Ray and some tweaking 

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