CHICKEN ALFREDO PASTA BAKE

INGREDIENTS

• 16 oz. penne/ziti/rigatoni pasta
• 2 cups Alfredo sauce
• 8 oz. sour cream
• 3 cups poached/grilled/rotisserie chicken, cubed
• 15 oz. ricotta cheese
• 1 teaspoon garlic, minced
• 2 eggs, beaten
• ¼ cup Parmesan cheese, shredded
• 1 tablespoon parsley, chopped
• Salt and pepper to taste
• 2 cups mozzarella cheese, shredded

INSTRUCTIONS

1. Cook the pasta till just before al dente
2. Drain and rinse pasta under cold water to stop the cooking process
3. If you're making Alfredo sauce from scratch, see notes
4. Mix pasta with the Alfredo sauce, sour cream and chicken
5. Combine ricotta, garlic, eggs, Parmesan and parsley and mix throughly
6. Season the pasta mix with salt and pepper to taste
7. Add the ricotta mixture to the pasta and stir to combine
8. Top with a thick layer of mozzarella cheese
9. Bake in a 9x13 casserole dish at 350 degrees F for 30 minutes or until bubbly
10. Broil at 450 degrees F for 2-3 minutes or until the cheese starts to brown

Mac and cheese with bacon and caramelized onions

Ingredients

• 1 tablespoon olive oil
• 3 onions, medium or large, sliced
• pinch of salt
• 1 tablespoon balsamic vinegar
• 8 strips of bacon
• 8 oz elbow pasta
• 2/3 cup heavy cream
• 1/3 cup to 2/3 cup milk
• 1 cup freshly shredded sharp white Cheddar cheese
• 1/2 cup grated Gruyere
• 1/4 teaspoon salt
• cayenne pepper, to taste
• a pinch of paprika, to taste

Instructions

1. Heat 1 tablespoon olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Total you should have cooked onions for 30 minutes. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added.
2. While you’re caramelizing the onions, cook bacon
3. Bake it in the oven at 350 until it just turns crispy. Drain the bacon on paper towels and chop into small pieces.
4. Cook elbow macaroni according to package instructions. Rinse the macaroni under cold running water, drain. Set aside.
5. In a large saucepan, add heavy cream, milk, sharp white cheddar cheese, Gruyere cheese and 1/4 teaspoon salt on medium heat, stir and mix, until cheeses start to blend. Add black pepper, Cayenne pepper and paprika to your taste, or omit them if you don’t want them. Add elbow macaroni to the creamy sauce, stir to coat on low heat for about 5-10 minutes until cheeses melt completely and coat the macaroni.
6. Add caramelized onions and chopped bacon to the creamy macaroni.
7. Serve on warm plates as is, or with more cheese sprinkled on top.

Deviled Egg PASTA Salad

Ingredients

• 1 Pound Campanelle Shaped Dry Pasta
• 2 Cups Mayonnaise
• 4 TBS Yellow Mustard
• 2 TBS Brine from Pickle Jar
• 6 Large Hard Boiled Eggs
• 3 Ribs Celery, Very Small Dice
• 1/2 Medium Red Onion, Small Dice
• 1/3 Cup Sweet Relish
• Large Pinch of Sea Salt and Several turns of a Pepper Grinder to taste
• For Garnish use A Generous Sprinkle of Smoked Paprika

Directions

1. Prepare the pasta according to the directions on the box. EXCEPT, for chewier Al Dente style cooking, boil for one less minute than recommended on package.
2. Drain and shake dry. Do not rinse as this will wash away the starch that helps the pasta stick to the sauce, keeping your pasta coated and not runny.
3. Remove hard boiled eggs from their shells, dice in large chunks just slightly smaller than the size of the pasta.
4. Combine all your other ingredient, except the eggs. You want to add those very last so you can fold them in gently.
5. Add pasta to your sauce and mix well. Fold in your boiled egg. Garnish with paprika.

Spicy Shrimp Pasta in Garlic Tomato Cream Sauce

Ingredients

• 2 tablespoons olive oil
• 1 pound shrimp, without shells, and deveined
• crushed red pepper
• paprika
• salt
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 2 cups canned crushed tomatoes
• 1/4 cup water
• half a cube chicken bullion
• 1 tablespoon basil
• 1/4 teaspoon oregano
• 1/2 cup heavy cream
• 8 oz penne pasta

Instructions

1. Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika and salt to cover every single shrimp. 
2. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. And, don't skimp on spices. Using spatula turn shrimp over to the other side and cook for about 2 more minutes.
3. Remove shrimp to a plate, being careful to leave all the oil in the skillet.
4. To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive oil that will have a nice reddish color from paprika and crushed red pepper. Cook for about 2 minutes, occasionally stirring, until onions soften.
5. Add crushed tomatoes and chicken bullion cube dissolved in 1/4 cup boiling water. Add basil and oregano, mix, bring to boil and reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit. Season with more red pepper and salt, if needed. In the end, while on simmer, add heavy cream, mix it in, and immediately remove from heat.
6. Add back the shrimp and pasta. Mix everything well to combine. Reheat on low simmer, if needed. Do not bring to boil or high heat as it might affect the sauce texture. Add more salt and pepper if necessary.
7. When serving, Sprinkle the top of pasta with just a touch of crushed red pepper.

Cajun Shrimp Fettuccine Alfredo

Ingredients

• 8 ounces fettuccine or pasta
• 1 tablespoon butter
• 1 pound shrimp, peeled and deveined
• 1 tablespoon cajun seasoning
• 2 cloves garlic, chopped
• 1/4 cup dry white wine or chicken broth
• 1 cup heavy/whipping cream
• 1 cup parmigiano reggiano, grated
• 1/2 tablespoon cajun seasoning or to taste
• 1/4 cup green onion, sliced

Directions

1. Start cooking the pasta.
2. Melt the butter in a pan over medium-high heat, toss the shrimp in the cajun seasoning, add to pan and cook, about 2-3 minutes per side, and set aside.
3. Add the garlic to the pan and saute until fragrant, about a 30 seconds.
4. Deglaze the pan with the wine, add the heavy cream, parmesan and cajun seasoning and cook until it thickens a bit, about 3-5 minutes.
5. Toss the pasta in with the alfredo sauce along with the shrimp and serve garnished with green onions.

One-Pan Cheesy Pasta Bolognese

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• ¾ cup grated carrots
• 1 lb. ground beef
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• ¼ teaspoon crushed red pepper flakes
• ½ cup red wine
• 1 tablespoon Worcestershire sauce
• 1 can diced tomatoes with juice
• ⅓ cup heavy cream
• 1 cup water
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 12 oz. pasta
• ¾ cup Parmesan cheese, grated
• 1½ cups mozzarella cheese, shredded, divided

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and carrots, and cook for 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the ground beef and cook, breaking up into small pieces with a spoon, until browned, 4 to 5 minutes. Add in dried oregano, basil, and red pepper flakes. Next, add the red wine and stir to combine. Add Worcestershire and canned tomatoes, stirring to combine. Pour in the heavy cream. Stir to combine. Add salt and pepper.
2. Pour in the water and bring to a boil. Add pasta, stir well. Cover pan and cook until pasta is tender, stirring occasionally.
3. When pasta is tender, gently stir in grated Parmesan and ½ cup of mozzarella cheese. Scatter the remaining mozzarella evenly over top. Turn off the heat. Place lid over skillet and allow mozzarella to melt, 2-3 minutes.

Burst Cherry Tomato Angel Hair with Lemon and Ricotta

INGREDIENTS

• 8 ounces angel hair pasta
• 1 tablespoons olive oil
• 1 pint cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup dry sherry
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• ½ teaspoon salt
• ¼ cup basil cut into thin ribbons
• 1 cup ricotta cheese

INSTRUCTIONS

1. Bring a large pot of water to a rolling boil. Season liberally with salt.
2. Heat a large skillet to a medium-high heat. Add 2 teaspoons olive oil. Add cherry tomatoes. Cook until the skin on the tomatoes are starting to burst, about 5-6 minutes. Add garlic, cook another minute.
3. Add sherry, reduce for 1-2 minutes. Use the back of a wooden spoon to gently smash the tomatoes, releasing their juice.
4. Add lemon zest, lemon juice and salt. Continue to cook until the tomatoes are completely cooked and soft.
5. In the meantime, cook angel hair until its just shy of begin done.
6. Using tongs transfer angel hair to tomato sauce, reserve cooking liquid.
7. Toss pasta with the sauce. The sauce will most likely need a little bit more liquid, add ¼ cup of the starchy cooking liquid to the pasta until you have a sauce-like constancy.
8. Season with salt and pepper.
9. Add in the basil, toss until combined.
10. Dot with ricotta cheese.

Chicken Fajita Pasta

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 3 tablespoons taco or fajita seasoning
• 2 cups diced onion
• 2 cups diced bell peppers
• 3-4 cloves garlic, minced
• 2 cups low-sodium chicken broth
• ½ cup heavy cream
• 1 can Ro-Tel Diced Tomatoes and Green Chiles
• 3 cups penne pasta
• ½ teaspoon salt

Instructions

1. Cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a 12-inch skillet, heat 1 tablespoon olive oil over high heat. When the oil is very hot, carefully add the chicken in a single layer and cook without stirring until one side is seared and browned, about 1-2 minutes. Flip the chicken to the other side and cook until browned. Remove the chicken to a plate and set aside.
2. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on high. When the oil is very hot again, add the onions, bell peppers, and remaining taco seasoning. Cook, stirring occasionally, until the veggies are slightly blackened. Turn heat to low, add minced garlic, and stir until fragrant and well combined, about 30 seconds. Remove the veggies to the plate with the chicken.
3. In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the skillet and stir to combine until heated through, about 2 minutes. Serve with buttery garlic bread.

Cheesy Picnic Pasta Salad

Ingredients

• 3 cups large elbow macaroni, dried
• 1 3/4 cups mayonnaise
• 1 cup jack cheese, cubed
• 1 cup sharp cheese, cubed
• 1 cup Swiss cheese, cubed
• 1/2 cup parmigiano cheese, grated
• 1/2 cup red onion, diced
• 1/2 cup bell pepper, diced
• 1/2 cup celery, diced
• 1/2 cup kosher dill pickles, diced
• 1/2 cup black olives, sliced
• 2 cloves garlic, minced
• 1 tablespoon creole seasoning
• 1/2 tablespoon black pepper
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 teaspoon celery salt
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon mustard powder, dried
• Olive oil(for your taste)

Directions

1. Cook pasta according to package directions, drain, rinse in cold water, drain again, toss in a little extra virgin olive oil, allow pasta to sit while you prep the other ingredients.
2. Prep all ingredients, all to a large bowl, add pasta, mix well. Chill for about 3 hours or overnight.

Caesar Pasta Salad

Ingredients

• 1 cup mayonnaise
• ⅓ cup sour cream
• 1 large clove garlic, pressed
• 2 tablespoons lemon juice
• 2 anchovies, finely minced
• 1 teaspoon Worcestershire sauce
• 1 pound penne pasta, cooked until al dente and rinsed with cool water
• 6 large leaves Romaine lettuce, thinly sliced
• 1½ cups grape tomatoes
• 4 green onions. green parts sliced
• ½ cup finely shredded Parmesan cheese
• ½ teaspoon ground black pepper
• 2 grilled chicken breasts, diced
• 1½ cups croutons

Instructions

1. In a small bowl, stir together the mayonnaise through the Worcestershire sauce.
2. Toss half of the dressing with the pasta and refrigerate for 30 minutes.
3. Mix in remaining ingredients including the remaining dressing and serve.

5-Ingredient Pesto Pasta Salad

Ingredients

• 1 pound (dry) DeLallo whole wheat pasta
• 1 (12-ounce) jar DeLallo roasted red peppers, drained and roughly chopped
• 1 (6-ounce) jar DeLallo basil pesto (about 3/4 cup)
• 1 ball fresh mozzarella cheese, diced
• 3 handfuls fresh arugula

Method

Cook pasta in a large pot of salted boiling water al dente, according to package instructions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.

In a large serving bowl, toss pasta with the remaining ingredients until combined. Serve immediately, or refrigerate in a sealed container for up to 3 days.

One-Pan Enchilada Pasta

Ingredients

• 2 tablespoon of extra virgin olive oil
• 2 cloves of garlic, minced
• 1/2 of a small onion, diced
• 1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning
• 2 cups of low-sodium chicken broth
• 1 19oz can of red enchilada sauce
• 8oz (about 2 1/2 cups) of dried rotini pasta
• 2 cups of freshly shredded Colby Jack cheese
• green onions
• black olives

Instructions

In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.
Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned.
Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan.
Bring to a boil, then reduced heat to low and cover.
Cook on low, with pan covered for about 15 minutes.
Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.
Remove from heat and stir in 1 cup of cheese.
Top pasta with additional cup of cheese and melt under broiler for a minute or tow, or place lid back on pan and let heat from the pasta melt the cheese.
Garnish with black olives and green onions.

Summer Pasta Salad

Ingredients

• 1/3 c. oil
• 3 tablespoon vinegar, preferably red wine
• 1 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon basil
• 4 c. large pasta twists (spirals), cooked and drained
• 1 (16 ounce) can chickpeas, drained and rinsed
• 1 c. cherry tomatoes, halved
• 4 ounce Mozzarella, cut in thin strips (about 1 c.)
• 2 ounce sliced salami, cut in thin strips (about 1/2 c.)
• 1/2 c. pitted ripe olives

Directions

In large salad bowl or deep serving dish, mix well oil, vinegar, salt, oregano and basil. Add pasta, chickpeas, cherry tomatoes, Mozzarella, salami and olives; toss to combine. Cover; chill several hours or overnight. Toss; let stand at room temperature 30 minutes before serving. Makes 4 servings. Can be made up to a day ahead.

Four Cheese Chicken Pasta Bake

Ingredients

• 1lb of Fusilli Bucati Corti pasta or any noodle would really work, even fettuccine, boiled to al dente and drained
• 9 tablespoons butter
• 4 ½ tablespoons flour
• 1 can (14.5 ounces) chicken broth
• ½ cup half-and-half
• ¾ cup + 6 tablespoons cups grated Parmigiano-Reggiano
• ¾ cup + 6 tablespoons cups grated Gouda cheese
• ¾ cup + 6 tablespoons grated sharp white cheddar cheese
• 6 ounces of mascarpone cheese
• 10 ounces of cooked chicken breast, sliced or cubed, I like grilled chicken
• 3 tablespoons grated Parmesan cheese for topping

Directions

Heat oven to 350. Spray baking dish, square 9x9 or oval dish, with cooking spray. Cook pasta as directed and drain.

Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; reduce heat to low. Stir in mascarpone, white cheddar cheese, Gouda, parmesan and half-and-half. Allow all cheese to melt and meld together while continuously stirring. Once completely mixed together and cheese is melted, stir in chicken.

Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 15-25 minutes or until hot in the center.

Pesto Pasta Salad

Ingredients

• Pesto:
• 3 cups packed fresh basil
• 1 cup packed fresh parsley
• 3 garlic cloves, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup pine nuts, toasted
• 1/2 cup olive oil
• 1/2 cup grated Parmesan

Salad:

• 1 pound gemelli or other short pasta
• 1 cup plain 2 percent Greek yogurt
• 2 pints cherry or grape tomatoes, halved

Preparation

Make pesto: In a food processor puree basil, parsley, garlic, lemon juice, salt, pepper and pine nuts until smooth. With motor running, add olive oil and process until a thick paste forms. Add Parmesan and pulse twice. Season with more salt and pepper, if desired.
Make salad: Cook pasta according to package directions until al dente. Drain and run under cold water to stop cooking.
In a large bowl, combine pesto and Greek yogurt and stir until well blended. Add cold pasta and toss to coat with dressing. Top with tomatoes. Serve salad at room temperature or cover and refrigerate to serve chilled.