This is another one of my husband’s favorite dishes. We first made this while I was pregnant and it became a staple during that time of fickle taste buds.
1/2 lb Fettuccine Pasta (or spaghetti noodles)
4 Tbs Butter
2/3 c Grated Parmesan Cheese
1/2 c Cream (or milk)
Bring a large pot of water to boil. Cook pasta according to directions. Meanwhile, melt butter in a large saute pan over low heat. Add the cream and stir to combine. Keep the burner at it’s lowest setting while the pasta finishes cooking. Once the pasta is al dente, take it out of the pot with tongs (do not strain the pasta!) and put it in the saute pan. Bring the heat on the saute pan up to medium. Swirl the pasta around, adding extra pasta water if needed. Add half the cheese, swirl to coat, and then add the remainder of the cheese. Once it’s all incorporated, dish up and serve topped with pepper and/or nutmeg.
This dish reminded my husband of one of his favorites growing up. It will certainly be a staple in our house. So easy to make and absolutely delicious. I love it when dinner can be on the table in under 30 minutes! This will serve 4.
8 oz. Spaghetti
3 Tbs Butter
2 Tbs Dried Minced Onion (1/2 c diced fresh)
1 can Condensed Cream of Mushroom Soup
1/2 c Chicken Stock
1/2 c Shredded Cheddar Cheese
1/2 c Shredded Monterey Jack Cheese
1/4 c Shredded Parmesan Cheese
2 c Ham, diced
2 Tbs Parsley, chopped fresh
Cook spaghetti according to directions. Drain and set aside. While the pasta cooks, in a large high sided skillet, sauté onion in butter until translucent then whisk in the cream of mushroom. Add the chicken stock and cheese. Keep stirring until all the cheese has melted. Add in the ham and pasta. Stir until heated through. Serve topped with parsley and additional Parmesan cheese.
Sometimes, even adults want that great kid’s standby of Mac-n-Cheese. This version just makes eating it look, and taste, a bit more gourmet!
2 c (8 oz.) Elbow Macaroni
1/2 c Onion, chopped
2 Tbs Butter2 Tbs Flour
1/8 tsp Pepper
2 c Milk
12 oz. Cheese total (Mozzarella, Cheddar, Blue…)
4 Slices Bacon, cooked and crumbled
2 Slices Bread, turned into bread crumbs
Pre-heat your oven to 350°. Cook bacon if you don’t have any already done up. Cook pasta according to directions. Drain and set aside. Meanwhile, cook onion in butter until translucent. Add in the flour and pepper. Whisk constantly to make a roux. Slowly add in the milk while continuing to whisk the mixture. You don’t want any lumps forming. Once the milk and butter/flour mixture has been smoothly combined, continue to stir gently until the milk starts to lightly bubble. Add in your cheese mixture of mozzarella, cheddar, blue… anything you’d like as long as it’s 12 ounces total. Keep stirring until the cheese is fully melted. Add your pasta in and turn off the stove. Stir well to attempt filling the pasta tubes with cheesy goodness. Transfer to a 2 qt. oven safe casserole dish. Top with bacon and bread crumbs. Bake at 350° for 30 minutes or until bubbly and slightly golden brown.
2 Tbs Olive Oil
1 lb Italian Sausage Links
1 lb Rotini Pasta
1 batch Famous Pasta Sauce
Parmesan Cheese, to taste
Start up a batch of my famous pasta sauce. While that is cooking, get your sausages in a pan with olive oil and cook, turning often, until they reach 170°. While the sausages are cooking and the pasta sauce is cooking, don’t forget to stir the sauce, go ahead and cook up your pasta. When the sausage is done, transfer to a cutting board and slice into roughly 1/2″ pieces. When the pasta is done, drain and set aside. When your pasta sauce is done, it’s time to dish up. On a plate layer the pasta, sausage and pasta sauce. Then top with however much Parmesan cheese you like.
1/4 c Italian Dressing
1 lb. Turkey, 1/2″ pieces (cooked)
1 Onion, diced
2 Tomatoes, diced
8 oz. Tomato Sauce
4 oz. Cream Cheese, softened
1/2 tsp Red Pepper Flakes
2 c Pasta
Cook pasta according to directions on the box. Heat Italian dressing in a high sided skillet over medium heat. Add your onions and turkey. If your turkey is not pre-cooked, cook it for about 8 minutes. Otherwise, let it brown nicely. While it doing that, combine your tomato sauce and cream cheese. Blend them up to fully incorporate it and add it to your turkey with some diced tomatoes. Toss in your pepper flakes and stir well. When the pasta is done, drain well and mix with the turkey and tomato. Enjoy!
2 Tbs Olive Oil
2 c Penne pasta
1 lb. Ground Beef
1/2 c Onion, diced1 Tomato, diced
2 Cloves Garlic, 1/4 tsp dried minced
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
1/4 tsp Red Pepper Flakes
1/8 tsp Black Pepper
15 oz. can Tomato Sauce
1/3 c Parmesan Cheese, shredded
Heat oil over medium heat in a high sided skillet. Brown beef with onion. Add tomato sauce, diced tomato, and spices. Reduce heat and simmer for 10 minutes while you cook the pasta. Once the pasta is cooked, drain and combine with the meat sauce. Stir to mix all the flavors together. Serve topped with parmesan cheese.