Pasta and Rice/Other Grains forum: Pasta Casseroles (pasta is baked or cooked with other ingredients)
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| PARTY SPAGHETTI Ingredients 1 1/4 lb ground beef 16 oz can diced tomatoes 1/2 c salsa (mild to hot, your choice) 4 oz sliced mushrooms or small can of sliced mushrooms 1/4 c stuffed green olives, sliced 1/4 c ripe olives, sliced 1 small onion, diced 4 to 6 oz Velveeta cheese in chunks 8 oz hot cooked spaghetti Instructions Mix cheese and spaghetti in baking dish and stir to coat spaghetti evenly with cheese. Set aside. Brown beef in large skillet. Add salsa, mushrooms, green and ripe olives, and onion. Pour meat mixture over spaghetti and mix gently. Cover and bake in 350 degree oven for about 30 min until hot and bubbly. 6 to 8 servings   Desertdenial wrote:In the PARTY SPAGHETTI recipe do you melt the cheeses before mixing it in with the spaghetti? patrob wrote:Marie, if your pasta has just been drained and is still really hot, just cut the Velveeta cheese into small chunks and stir it into the pasta until the cheese melts. If your pasta has cooled off too much, just stick it and the cheese into the microwave for a minute or two and then stir. Coating the pasta with cheese before mixing the casserole together is what makes this dish so good. Once i tried just tossing the cheese into the meat mixture, and the cheesy flavor just disappeared. I hope you enjoy it as much as we do! |
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| CHICKEN LASAGNA BAKE Ingredients 3 TBSP butter or margarine 1/2 c onion, chopped 1/2 c green pepper, chopped 1 can cream of chicken soup 1/3 c milk 4 oz can of mushrooms, drained 1/4 c pimiento, chopped 1/4 tsp pepper 8 oz lasagna noodles 4 c diced cooked chicken 12 oz cream-style cottage cheese or ricotta cheese 2 c sharp Cheddar cheese or mozzarella, shredded 1/4 c Parmesan cheese Instructions Cook noodles until almost tenderand drain. Saute onions and peppers in butter, add soup, milk, mushrooms, pimiento, and black pepper. Place half of noodles in 9x13†casserole dish, cover with half of chicken, cottage cheese, Cheddar cheese, Parmesan cheese, and sauce. Repeat layers. Cover with foil and bake at 350 degrees for 45 minutes. 6 to 8 servings |
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| Macaroni with Two Cheeses Ingredients 16 oz ridged elbow macaroni 3 c whipping cream 2 1/2 c sharp Cheddar cheese, shredded 1 small onion, minced 1 small clove garlic, minced 1 tsp Dijon mustard dash of Worcestershire sauce dash of Tabasco sauce black pepper, to taste 1/3 c Parmesan cheese, grated 1/3 c fine dry bread crumbs Instructions Cook macaroni following package directions until flexible and barely tender. Drain and place in large shallow baking dish. Bring cream to a boil in a small, heavy saucepan over medium heat. Remove from heat and stir in grated Cheddar, onion, garlic, mustard, Worcestershire, Tabasco, pepper, and salt to taste. Pour cheese sauce over macaroni in the baking dish and stir thoroughly to coat. Sprinkle Parmesan and then the bread crumbs over the mixture and bake at 350 degrees until the sauce bubbles and the top is golden brown and crusty, 30 to 40 min. 8 to 10 servings |
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| Baked Rigatoni and Cheese Ingredients 4 oz rigatoni pasta 2 TBSP butter, plus more for greasing pan 1 1/2 TBSP flour 1/4 tsp salt 1/4 tsp white pepper 1 1/2 c milk 2 c sharp Cheddar cheese, shredded 1/2 tsp Worcestershire sauce Instructions Cook rigatoni according to package directions. Drain. In a medium saucepan, melt butter over low heat. With a wire whisk mix in flour, salt, and pepper. Cook 2 min. Continue to whisk and gradually add the milk; cook about 5 minutes, until the mixture is thick and smooth. Remove from heat. In a large mixing bowl, combine cooked rigatoni with the sauce, cheese, and Worcestershire sauce. Pour into a buttered 8" x 8" pan and bake at 350 degrees for 25 min or until the top browns. |
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| Cheesy Baked Pasta With Spinach and Artichokes Ingredients 8 oz rigatoni or other short pasta 14 oz can artichoke hearts, rinsed and quartered 9 oz package frozen creamed spinach, thawed 1/4 c grated Parmesan cheese 2 c grated mozzarella (divided use) 1/4 tsp black pepper Instructions Cook pasta according to the package directions, drain, and return to pot. Add artichoke hearts, spinach, Parmesan, 1 c mozzarella, and pepper to pasta. Toss to combine. Put mixture in a shallow 2 qt broilerproof baking dish and sprinkle with remaining 1 c mozzarella. Broil 2 to 3 min or until heated and cheese is browned in spots. Source: adapted from recipe in Real Simple |
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| Chicken Manicotti with Three Cheeses Ingredients cooking spray 14 manicotti tubes 1 TBSP olive oil 1 c onion, chopped 1 c plum tomatoes, chopped or 1 c canned diced tomatoes with a little juice 1 c green pepper, chopped 2 cloves garlic, or 1/2 to 1 tsp garlic powder 1 1/2 c cooked chicken, diced (leftover turkey would work too!) 1 1/2 c Mozzarella cheese, shredded 1 c ricotta cheese 1 egg, slightly beaten 3/4 cup grated Parmesan cheese, divided use 3 TBSP fresh basil leaves, chopped or 1 TBSP dried basil 1/2 tsp salt 1/8 tsp black pepper 3 c marinara sauce (Use your favorite jarred or canned sauce!) Instructions Boil manicotti 9 min following package directions; rinse with cold water and drain. Cook onion, tomato, green pepper and garlic in oil for 5 min, stirring often. In a large bowl, mix well vegetables, chicken, Mozzarella, ricotta, egg, 1/2 c Parmesan, basil, salt and pepper. Using a small spoon, fill each manicotti with about 1/2 c mixture. Pour 1/2 of the marinara sauce into a 13 X 9" baking pan that has been coated with cooking spray. Place manicotti over sauce and top with remaining sauce. Sprinkle with remaining Parmesan. Bake uncovered at 350 degrees for 30 min. 7 servings of 2 manicotti tubes per serving Source: adapted from recipe by the National Dairy Council |
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| Turkey Tetrazzini with Three Cheeses Ingredients 8 oz thin spaghetti or linguine, broken in half 2 c cooked turkey, diced *See NOTE at end. 4 oz can sliced mushrooms, drained 1/2 c onion, chopped 1 TBSP butter or margarine 1 can condensed cream of mushroom soup, undiluted 1 c milk 1 c chicken broth or bouillon 1/2 teaspoon poultry seasoning 1/8 teaspoon ground mustard or 1/2 tsp prepared mustard 1 c cheddar cheese, shredded 1 c mozzarella cheese, shredded 2 TBSP Parmesan cheese, grated Instructions Cook pasta according to package directions. Drain and place in a 13†X 9†baking pan or casserole that has been sprayed with nonstick cooking spray. Top with turkey and mushrooms, and set aside. In a large skillet, saute onion in butter until tender. Stir in soup, milk, chicken broth, poultry seasoning, and mustard until blended. Stir in cheddar cheese and stir until melted; then pour cheese mixture over turkey and mushrooms. . Sprinkle with mozzarella and Parmesan cheeses and bake, uncovered, at 350 degrees for about 25 min or until thoroughly heated and bubbly. 6 servings *NOTE: You may use cooked chicken or ham instead of turkey. Source: adapted from recipe in Taste of Home |
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| Easy Layered Macaroni with Four Cheeses Ingredients 8 oz macaroni, uncooked 1 c sharp Cheddar cheese, shredded 1 c provolone cheese, shredded 1 c mozzarella cheese, shredded 1 c cojack (Colby-Monterey Jack) cheese, shredded 1 egg, beaten milk (enough to add to egg to make 1 cup) 1/2 tsp salt, if desired Instructions Cook macaroni according to package directions until al dente (just tender). Sprinkle Cheddar cheese over the bottom of 8" x 8" baking dish that has been sprayed with cooking spray and top with thin layer of macaroni. Repeat with Provolone, then a layer of macaroni, mozzarella, another layer of macaroni, and top with cojack. In a large measuring cup, whisk egg. Add enough milk to measure 1 c and salt, if desired. Pour egg mixture over cheese and macaroni layers. Bake at 350 degrees for 20 minutes, or until bubbly and golden brown. |
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| Baked Rigatoni and Cheese Ingredients 4 oz rigatoni pasta 2 TBSP butter, plus more for greasing pan 1 1/2 TBSP flour 1/4 tsp salt 1/4 tsp white pepper 1 1/2 c milk 2 c sharp Cheddar cheese, shredded 1/2 tsp Worcestershire sauce Instructions Cook rigatoni according to package directions. Drain. In a medium saucepan, melt butter over low heat. With a wire whisk mix in flour, salt, and pepper. Cook 2 min. Continue to whisk and gradually add the milk; cook about 5 minutes, until the mixture is thick and smooth. Remove from heat. In a large mixing bowl, combine cooked rigatoni with the sauce, cheese, and Worcestershire sauce. Pour into a buttered 8" x 8" pan and bake for 25 min or until the top browns. |
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| Post by Ditchlily Clapp Family Macaroni and Cheese This is a recipe that I learned from my mother. I don’t know if she got it out of a book, made it up herself or if it is a combination of both. This was the first thing I and both of my brothers learned how to cook. Ingredients ¼ C butter or margarine ¼ C flour 2 C milk 2 C sharp cheddar cheese, grated 2 C noodles, uncooked (Macaroni, shell, or rotelle noodles can be used) Salt and pepper to taste Paprika (if desired) Instructions Cheese Sauce 1. Melt butter over low heat, add flour and mix well. You are making a roux. Heat over medium low for 2-3 minutes until mixture is frothy (to cook flour). Do not over-cook or it will turn brown. 2. Add milk, mix well to insure no clumps are left. Heat over medium, stirring occasionally, until sauce gets thick. 3. Add grated cheese; stir until all cheese is melted. 4. Add salt and pepper to taste. (I use 1/4 t of salt and a shake of white peper) Noodles 1. Start water heating while making sauce. When water boils add 2 C noodles. Follow directions on noodle box to cook noodles. 2. Drain cooked noodles. 3. Combine cooked noodles and cheese sauce in serving dish. Add shake or two of paprika on top of dish for color if desired. You may want to keep the sauce and noodles separate. If this is done, the sauce and noodles can be refrigerated and saved for several days. Simply combine a serving and reheat. This avoids that strange “left-over†taste Mac N’ Cheese usually gets if saved. The sauce also saves quite well if frozen. Alternate: Dice some ham and add to the dish. This makes it even more of a One-dish meal. Helpful for those (like my husband) who do not think something is a meal unless meat is served! Enjoy! Laura Eiras |
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| Corn Chowder Mac and Cheese Ingredients 1 lb rigatoni, penne rigate or cavatappi pasta 4 oz bacon, chopped into 1/2-inch pieces 1 c frozen whole kernel corn, thawed (or 3 to 4 ears fresh corn, kernels cut from cob) 1 medium baking potato, peeled and diced into 1/4- to 1/2-inch pieces 1 1/2 tsp Old Bay Seasoning 2 stalks celery, chopped 1/2 tsp red chile pepper flakes or 1 fresh red chile, seeded and chopped 1 small red bell pepper, finely chopped 1 small red onion, finely chopped 4 cloves garlic, finely chopped a few sprigs thyme, chopped (or 1 tsp dried thyme) salt and black pepper 3 TBSP butter 2 TBSP flour 2 c milk 1 tsp dry mustard a few grates fresh nutmeg (or a dash or two of ground nutmeg) 1 c grated Parmesan cheese 1 1/2 c shredded sharp yellow cheddar cheese Instructions Cook pasta according to package directions to al dente stage. Drain and return to pot. Cook bacon in a skillet over medium heat until crisp. Remove from skillet and drain on paper towel. (or cook bacon slices in microwave and then crumble) Add the corn, potato and Old Bay to the bacon drippings in the skillet and brown for 5 min, stirring occasionally. Add the celery, chile pepper, bell pepper, onion and garlic; season with the thyme, salt and pepper. Cook, stirring occasionally, until softened, 8 to 10 min. Melt butter in a medium saucepan over low heat. Whisk in flour, then milk; add mustard, cayenne, nutmeg, salt, and pepper. Cook until sauce thickens a bit, stir in Parmesan, and remove from heat. Add corn-potato mixture and sauce to pasta and mix. Transfer to casserole or serving dish, top with cheddar and bacon and broil until brown and bubbly, 3 to 5 min (or microwave 1 to 2 min until cheese is melted). Serve immediately. 8 servings or more Source: adapted from recipe in EveryDay |
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| Chicken Spaghetti Ingredients 2 c cooked chicken, chopped 3 c uncooked spaghetti, broken into 2†pieces 1 c chicken broth or 1 tsp chicken bouillon granules or 'Better Than Bouillon' (to add to cooking water) 2 cans cream of mushroom soup (or 1 can cream of mushroom and 1 can cream of chicken) 2 c sharp cheddar cheese, grated 1/4 c green pepper, finely diced 1/4 c onion, finely diced 4 oz jar diced pimentos, drained 1 c additional chicken broth or 1 c water and 1 tsp chicken bouillon granules or 'Better Than Bouillon' 1/2 c water 1 tsp seasoned salt 1/8 to 1/4 tsp cayenne pepper salt and pepper, to taste 1 c additional sharp cheddar cheese, grated Instructions Cook spaghetti until just barely al dente. (For more flavor, add to the cooking water 1 c chicken broth, 1 tsp chicken bouillon granules, or, my preference, 1 tsp chicken 'Better Than Bouillon.') Drain spaghetti and mix with remaining ingredients except additional cheese. Add a little more water if the mixture looks too dry. Place mixture in casserole pan and top with 1 c cheese. Bake at 350 degrees for 40 min until bubbly. Cover with foil if cheese begins to overcook. Before baking, casserole may be covered and frozen up to 6 months or held in refrigerator for 2 days. 8 servings Source: adapted from recipe by The Pioneer Woman Cooks  |
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