lauramuzzy
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Simple Pasta Recipes for Giant Noodle Collection
- Thread starter mrxabit
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cerenity77
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@lauramuzzy Pinterest is an excellent resource for finding awesome recipes and saving (pinning) them to your own personalized boards for easy reference! Im hooked!! There's so many cool things on there too!! Art, quotes, projects, gift ideas, travel, nail designs etc
lauramuzzy
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@cerenity77 oh girl I have such a huge Pinterest collection. Love it’ thanks for the recommendation!
cerenity77
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@lauramuzzy of course!
Get a large package of cherry or grape tomatoes. In a casserole dish put a block of feta cheese, spread the tomatoes around the cheese. Add olive oil and Italian seasoning. Put in a 350 oven for about 30 minutes. When it comes out stir it together. While it’s cooking, cook your pasta. Combine. I also shred a few chicken breasts and add that in.
charmsling
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Pastayla
billbennet
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loveandworship
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Garlic and oil with capers is my fav. My dad also makes a pasta with ricotta and butter. Quick little sauce with crushed tomato, shallot, red pepper flakes, sliced black olives so good too
holythunder3
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Shrimp, (PERFERABLY FRESH) sautéed in olive oil, garlic, s and p to taste, till pink. KEEP OILIVE OIL! At same time, boil up some bow-tie pasta per the bag/box, drain WELL! Here's the fun part, PESTO! Combine all your ingredients in big bowl, toss with the oil that you used to cook shrimp, toss to "wet" then, just before serving, plop in a generous amount of pesto (store bought is great) and plate... If you want to get creative, toss in pine nuts as you mix. Gives it a "crunch" and a unique flavor!
I don't have recipes as much as suggestions. Add to soups. Toss with olive oil and protein and vegetables of choice for a simple and fast pasta dish. Serve as a side such as macaroni and tomatoes or butter and parmesan, pasta salad, or with olive oil and garlic or with gravy. Use in casseroles.
CHEESY SPAGHETTI
Break 1-16 oz. box spaghetti noodles into thirds and cook. Cook 1 lb. hamburger. Add 1 jar spaghetti sauce. Make cheese sauce: Melt 4 T. butter in saucepan and slowly add 1/4 c. flour; add 1/2 t. salt. Slowly add 1 can of evaporated milk and 1/2 c. water. Then add 1 c. shredded Cheddar cheese and stir until melted and blended. Layer 1/2 noodles, 1/2 meat mixture, 1/2 cheese sauce, and repeat. Bake at 350 F. for 30 minutes; top with shredded Mozzarella cheese, and bake until melted and light brown.
SPAGHETTI PIZZA
Preheat the oven to 400 F. Grease jelly roll pan or lg. baking pan. Brown and drain 1 lb. hamburger. Break 1 lb. spaghetti pieces and cook; then drain and cool. Add 2 beaten eggs, 1/2 c. milk, 3/4 t. garlic powder, 1/2 t. salt, and 4 oz. shredded Mozzarella cheese. Mix together in lg. bowl. Spread on the greased pan. Bake for 15 min. Remove from the oven and reduce heat to 350. Mix hamburger with 1-30 oz. jar of spaghetti sauce; spread on top of spaghetti crust.
Add 1-3 1/2 oz. pkg. sliced pepperoni. Sprinkle 4 oz. shredded Mozzarella cheese over all. Bake for 30 min. Cut into squares.
ESCALLOPED SALMON AND SPAGHETTI
Boil 1 c. broken spaghetti for 10 min. in 6 c. boiling salted water. Drain and rinse in warm water. Melt 2 T. butter; add 3 T. flour, 1/2 t. salt, 1/4 t. paprika, and 1/4 t. celery salt. Blend and add 2 c. milk. Cook slowly, stirring constantly, until thick and creamy. Stir in 1 T .chopped parsley, spaghetti, and 1 c. flaked salmon. Pour into a buttered baking dish and sprinkle with 1 c. buttered crumbs. Bake for 20 min. in a moderate oven, 350 F.
TUNA CASSEROLE
Preheat the oven to 425 F. Grease 1 1/2 qt. baking dish. Cook 1 1/2 c. broken spaghetti noodles in unsalted water. Drain and mix with 1 can cream of mushroom or chicken soup. 1/2 c. evaporated milk, 7 oz. can of tuna (drained), 1 c. grated processed American cheese, and 1/2 c. cut up onion. Pour into the baking dish. Top with 1/2 c. broken potato chips and, if desired, paprika and more grated cheese. Bake for 15 min. until bubbly hot. Makes 4 servings.
SPAGHETTI SALAD
Cook 12 oz. package spaghetti as directed (break in half or thirds before cooking), Rinse and cool. In a large bowl, mix spaghetti, 1 chopped onion, 1 chopped green pepper, 1 chopped tomato, 1 chopped cucumber, and 1 can black olives (drained and chopped). Pour on 1 small bottle of Italian salad dressing and 1/2 bottle of Salad Supreme, mix, and marinate in the refrigerator. Can be made up to 24 hours ahead of serving time.
BAKED NOODLES WITH HAM
1 cup cooked chopped ham (or other meat) and 3/4 c. grated cheese. Cook 4 ozs. egg noodles in boiling salted water until tender and drain. Make white sauce of 2 T. butter, 2 c. milk, salt and pepper, and 2 T. flour. Place a layer of noodles in a buttered baking dish, sprinkle with cheese, ham, and some of the sauce. Repeat until the dish is filled. Bake in a hot oven (425 F.) for 20 minutes.
PORK HOTDISH
Cube pork chops into cubes, brown, and drain. Preheat the oven to 350 F. Cook 1-1 lb. pkg. egg noodles; drain. Add meat, 1 can creamed corn, 1 can cream of mushroom soup, 1 can chicken rice soup, and 1/2 lb. grated Velveeta or cheddar cheese. Sprinkle 1/2 c. cheese over top. Bake for 45 min. to 1 hr.
SALMON PEA NOODLE CASSEROLE
Preheat the oven to 350 F. Grease a casserole. Have ready 3 cups of cooked egg noodles. Place half of the noodles in the casserole, then a layer of 1 1/2 c. cooked or canned peas, then a layer of 2 c. flaked salmon. Dot with butter, pepper, salt, and 1 T. diced pimento (optional). End with a layer of remaining 1 1/2 c. cooked noodles. Combine 1 beaten egg and 1 1/2 c. milk. Pour over the contents in the casserole. Bake for 20-30 minutes.
MACARONI TUNA HOTDISH
Preheat the oven to 350 F. Cook 1 pkg. elbow macaroni, drain but don’t rinse. Put in a casserole. Add 1 lg. or 2 sm. cans of tuna, 1 can of peas (drained) or 2 c. frozen peas, and 2 cans Cream of Mushroom soup. Top with crushed BBQ Potato Chips. Bake 30-35 minutes or until bubbly and heated through.
HAMBURGER HOTDISH
Preheat the oven to 350 F. Brown 1 lb. hamburger and 1 chopped onion. Drain. Cook 1 pkg macaroni, drain, don’t rinse. Combine with hamburger in a casserole. Add 1 can Mexican corn, 1 can tomato soup, and 1 can tomato sauce. Bake for 1 hr.
SALMON CASSEROLE
Cook 1 1/2 c. macaroni until done. While macaroni is cooking, drain 1 can salmon, reserving juice. Mix thoroughly 3 T. melted butter and 3 T. flour. Add gradually, mixing smoothly, salmon juice and milk to equal 1 c. Cook until it thickens. Then add 1 c. grated cheese and stir until cheese is melted. Drain macaroni and put in a casserole. Mix in salmon. Then mix in the milk and cheese mixture. Sprinkle top with crumbled potato chips. Cover and bake in a 350 degree oven for 20-30 min. Serve hot.
MACARONI SALAD I
Cook 1 pkg. elbow macaroni, drain, and cool well. Add 1 large can of tuna and 1 can of peas, drained. Make a dressing of mayonnaise or Miracle Whip and cream to desired consistency.
MACARONI SALAD II
Cook 1 pkg. elbow macaroni and hard boil 6 eggs. Cool well. Combine with 1 lg. can of tuna and chopped onion, radishes, and celery. Chill and mix with dressing of mayonnaise, mustard, and milk or cream.
RING MACARONI SALAD
Cook 1 pkg. small macaroni rings; drain and rinse. Add 1 finely diced tomato, 1 finely diced rib of celery, and 1 can of small shrimp, drained. For dressing, beat together 1/2 c. sugar, 1/2 c. vinegar, 1/2 c. cooking oil, 1 t. dry mustard, 1 t. salt, 1-10 3/4 oz. can Campbell’s tomato soup, 2 t. diced onion, and 2 t. diced green pepper. Toss with salad ingredients. After mixing, refrigerate for several hours. Serves 6-8.
CHICKEN MACARONI FRUIT SALAD
Mix and refrigerate overnight or a few hours: 1 pkg macaroni rings (cooked and cooled), 3 c. diced cooked chicken (turkey, crab meat, etc.), 1 T. minced onion, 1 t. salt, and 1 c. salad dressing. In the morning, add: 1 c. green grapes (cut in half), 1 c. diced celery, 1 c. mandarin oranges (11 oz. can, drained), 1/3 c. slivered almonds. Fold in 1-8 oz. container frozen whipped topping (thawed). Serve chilled.
MEDITERRANEAN CHICKEN PASTA SALAD
Cook, drain, and rinse 3 cups (about 12 oz) pasta. Marinate 3 chicken breasts for one hour in 2 T. olive oil, 1/4 c. lemon juice, 2 T. honey, 1/2 t. Tabasco sauce, and 1/2 t. basil. Grill or sauté until tender; dice or cube when cooled and refrigerate; OR, if short on time, just cook the chicken and cube. Just before serving, combine the following with the pasta and chicken: 1/3 cup each diced red or green pepper, sliced black olives, diced tomato, diced seeded cucumber, diced celery, and red onion, and 1/2 c. shredded parmesan cheese (not grated). Mix and combine with other ingredients 1/2 c. mayonnaise, 1 c. Caesar Dressing, 1/2 t. dill weed, 1/2 t. basil. If you think it is too dry, add more Caesar Dressing.
ITALIAN MEATBALL SOUP
In lg. kettle, stir together 1-14.5 oz. can undrained diced tomatoes with onion and garlic, 1-14 oz. can beef broth, 1 1/2 c. water, and 1/2 t. crushed Italian seasoning; bring to boil. Add homemade meatballs or half of 16 oz. pkg. frozen cooked meatballs, 1/2 c. dried pasta (such as elbow macaroni, orzo, or small shells), and 1 c. loose-packed frozen mixed vegetables. Bring back to boil; reduce heat. Cover and simmer for about 10 min. or until pasta and vegetables are tender. Top servings with shredded or shaved Parmesan cheese.
Break 1-16 oz. box spaghetti noodles into thirds and cook. Cook 1 lb. hamburger. Add 1 jar spaghetti sauce. Make cheese sauce: Melt 4 T. butter in saucepan and slowly add 1/4 c. flour; add 1/2 t. salt. Slowly add 1 can of evaporated milk and 1/2 c. water. Then add 1 c. shredded Cheddar cheese and stir until melted and blended. Layer 1/2 noodles, 1/2 meat mixture, 1/2 cheese sauce, and repeat. Bake at 350 F. for 30 minutes; top with shredded Mozzarella cheese, and bake until melted and light brown.
SPAGHETTI PIZZA
Preheat the oven to 400 F. Grease jelly roll pan or lg. baking pan. Brown and drain 1 lb. hamburger. Break 1 lb. spaghetti pieces and cook; then drain and cool. Add 2 beaten eggs, 1/2 c. milk, 3/4 t. garlic powder, 1/2 t. salt, and 4 oz. shredded Mozzarella cheese. Mix together in lg. bowl. Spread on the greased pan. Bake for 15 min. Remove from the oven and reduce heat to 350. Mix hamburger with 1-30 oz. jar of spaghetti sauce; spread on top of spaghetti crust.
Add 1-3 1/2 oz. pkg. sliced pepperoni. Sprinkle 4 oz. shredded Mozzarella cheese over all. Bake for 30 min. Cut into squares.
ESCALLOPED SALMON AND SPAGHETTI
Boil 1 c. broken spaghetti for 10 min. in 6 c. boiling salted water. Drain and rinse in warm water. Melt 2 T. butter; add 3 T. flour, 1/2 t. salt, 1/4 t. paprika, and 1/4 t. celery salt. Blend and add 2 c. milk. Cook slowly, stirring constantly, until thick and creamy. Stir in 1 T .chopped parsley, spaghetti, and 1 c. flaked salmon. Pour into a buttered baking dish and sprinkle with 1 c. buttered crumbs. Bake for 20 min. in a moderate oven, 350 F.
TUNA CASSEROLE
Preheat the oven to 425 F. Grease 1 1/2 qt. baking dish. Cook 1 1/2 c. broken spaghetti noodles in unsalted water. Drain and mix with 1 can cream of mushroom or chicken soup. 1/2 c. evaporated milk, 7 oz. can of tuna (drained), 1 c. grated processed American cheese, and 1/2 c. cut up onion. Pour into the baking dish. Top with 1/2 c. broken potato chips and, if desired, paprika and more grated cheese. Bake for 15 min. until bubbly hot. Makes 4 servings.
SPAGHETTI SALAD
Cook 12 oz. package spaghetti as directed (break in half or thirds before cooking), Rinse and cool. In a large bowl, mix spaghetti, 1 chopped onion, 1 chopped green pepper, 1 chopped tomato, 1 chopped cucumber, and 1 can black olives (drained and chopped). Pour on 1 small bottle of Italian salad dressing and 1/2 bottle of Salad Supreme, mix, and marinate in the refrigerator. Can be made up to 24 hours ahead of serving time.
BAKED NOODLES WITH HAM
1 cup cooked chopped ham (or other meat) and 3/4 c. grated cheese. Cook 4 ozs. egg noodles in boiling salted water until tender and drain. Make white sauce of 2 T. butter, 2 c. milk, salt and pepper, and 2 T. flour. Place a layer of noodles in a buttered baking dish, sprinkle with cheese, ham, and some of the sauce. Repeat until the dish is filled. Bake in a hot oven (425 F.) for 20 minutes.
PORK HOTDISH
Cube pork chops into cubes, brown, and drain. Preheat the oven to 350 F. Cook 1-1 lb. pkg. egg noodles; drain. Add meat, 1 can creamed corn, 1 can cream of mushroom soup, 1 can chicken rice soup, and 1/2 lb. grated Velveeta or cheddar cheese. Sprinkle 1/2 c. cheese over top. Bake for 45 min. to 1 hr.
SALMON PEA NOODLE CASSEROLE
Preheat the oven to 350 F. Grease a casserole. Have ready 3 cups of cooked egg noodles. Place half of the noodles in the casserole, then a layer of 1 1/2 c. cooked or canned peas, then a layer of 2 c. flaked salmon. Dot with butter, pepper, salt, and 1 T. diced pimento (optional). End with a layer of remaining 1 1/2 c. cooked noodles. Combine 1 beaten egg and 1 1/2 c. milk. Pour over the contents in the casserole. Bake for 20-30 minutes.
MACARONI TUNA HOTDISH
Preheat the oven to 350 F. Cook 1 pkg. elbow macaroni, drain but don’t rinse. Put in a casserole. Add 1 lg. or 2 sm. cans of tuna, 1 can of peas (drained) or 2 c. frozen peas, and 2 cans Cream of Mushroom soup. Top with crushed BBQ Potato Chips. Bake 30-35 minutes or until bubbly and heated through.
HAMBURGER HOTDISH
Preheat the oven to 350 F. Brown 1 lb. hamburger and 1 chopped onion. Drain. Cook 1 pkg macaroni, drain, don’t rinse. Combine with hamburger in a casserole. Add 1 can Mexican corn, 1 can tomato soup, and 1 can tomato sauce. Bake for 1 hr.
SALMON CASSEROLE
Cook 1 1/2 c. macaroni until done. While macaroni is cooking, drain 1 can salmon, reserving juice. Mix thoroughly 3 T. melted butter and 3 T. flour. Add gradually, mixing smoothly, salmon juice and milk to equal 1 c. Cook until it thickens. Then add 1 c. grated cheese and stir until cheese is melted. Drain macaroni and put in a casserole. Mix in salmon. Then mix in the milk and cheese mixture. Sprinkle top with crumbled potato chips. Cover and bake in a 350 degree oven for 20-30 min. Serve hot.
MACARONI SALAD I
Cook 1 pkg. elbow macaroni, drain, and cool well. Add 1 large can of tuna and 1 can of peas, drained. Make a dressing of mayonnaise or Miracle Whip and cream to desired consistency.
MACARONI SALAD II
Cook 1 pkg. elbow macaroni and hard boil 6 eggs. Cool well. Combine with 1 lg. can of tuna and chopped onion, radishes, and celery. Chill and mix with dressing of mayonnaise, mustard, and milk or cream.
RING MACARONI SALAD
Cook 1 pkg. small macaroni rings; drain and rinse. Add 1 finely diced tomato, 1 finely diced rib of celery, and 1 can of small shrimp, drained. For dressing, beat together 1/2 c. sugar, 1/2 c. vinegar, 1/2 c. cooking oil, 1 t. dry mustard, 1 t. salt, 1-10 3/4 oz. can Campbell’s tomato soup, 2 t. diced onion, and 2 t. diced green pepper. Toss with salad ingredients. After mixing, refrigerate for several hours. Serves 6-8.
CHICKEN MACARONI FRUIT SALAD
Mix and refrigerate overnight or a few hours: 1 pkg macaroni rings (cooked and cooled), 3 c. diced cooked chicken (turkey, crab meat, etc.), 1 T. minced onion, 1 t. salt, and 1 c. salad dressing. In the morning, add: 1 c. green grapes (cut in half), 1 c. diced celery, 1 c. mandarin oranges (11 oz. can, drained), 1/3 c. slivered almonds. Fold in 1-8 oz. container frozen whipped topping (thawed). Serve chilled.
MEDITERRANEAN CHICKEN PASTA SALAD
Cook, drain, and rinse 3 cups (about 12 oz) pasta. Marinate 3 chicken breasts for one hour in 2 T. olive oil, 1/4 c. lemon juice, 2 T. honey, 1/2 t. Tabasco sauce, and 1/2 t. basil. Grill or sauté until tender; dice or cube when cooled and refrigerate; OR, if short on time, just cook the chicken and cube. Just before serving, combine the following with the pasta and chicken: 1/3 cup each diced red or green pepper, sliced black olives, diced tomato, diced seeded cucumber, diced celery, and red onion, and 1/2 c. shredded parmesan cheese (not grated). Mix and combine with other ingredients 1/2 c. mayonnaise, 1 c. Caesar Dressing, 1/2 t. dill weed, 1/2 t. basil. If you think it is too dry, add more Caesar Dressing.
ITALIAN MEATBALL SOUP
In lg. kettle, stir together 1-14.5 oz. can undrained diced tomatoes with onion and garlic, 1-14 oz. can beef broth, 1 1/2 c. water, and 1/2 t. crushed Italian seasoning; bring to boil. Add homemade meatballs or half of 16 oz. pkg. frozen cooked meatballs, 1/2 c. dried pasta (such as elbow macaroni, orzo, or small shells), and 1 c. loose-packed frozen mixed vegetables. Bring back to boil; reduce heat. Cover and simmer for about 10 min. or until pasta and vegetables are tender. Top servings with shredded or shaved Parmesan cheese.