Category Archives: 10. Pasta

Linguine with Tomatoes, Olives, and Goat Cheese


Linguine with Tomatoes, Olives, and Goat Cheese


1/2 pound dry linguine, cooked al dente

2 tablespoons butter

3/4 cup onion, chopped

2 tomatoes, cubed

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 cup kalamata olives, chopped

2/3 cup crumbled goat cheese

Salt and freshly ground black pepper to taste


Melt butter in a skillet over medium heat

Sautee onions for 3 minutes

Add tomatoes, garlic, and oregano; cook and stir for 1 to 2 minutes

Add olives and mix to combine

Drain fettuccine and add to the skillet

Cook until lightly browned, about 2 minutes

Season with salt and pepper

Sprinkle with goat cheese and serve


Baked Cheese Ravioli


Baked Cheese Ravioli


Frozen Cheese Ravioli

Pasta Sauce

Mozzarella Cheese

Parmesan Cheese


Preheat oven to 400 degrees

Spread a layer of pasta sauce on the bottom of the baking dish

Place frozen ravioli on top of pasta sauce


Top with more pasta sauce


Cover with foil and bake in the preheated oven for 50 minutes


Uncover and top with Mozzarella Cheese

Place dish back into the oven for about 10 minutes or until the cheese is melted and bubbly

Served with Parmesan Cheese, Garlic Bread and a Caesar Salad



You can use the recipe as a base to expand with vegetables, meats and other seasonings.

Ham and Broccoli Casserole


Ham and Broccoli Casserole

Makes about 4 servings


1 1/2 cups pasta cooked according to package directions

1/2 cup frozen or cooked broccoli, broken into small pieces

1/2 tablespoon olive oil

1 cup diced fully cooked ham

1 (15 ounce) jar Alfredo sauce

1/4 cup milk (add milk to empty sauce jar, shake and add to skillet to get all the leftover sauce)

Black pepper to taste

1/2 cup shredded Colby-Monterey Jack cheese


Preheat oven to 350 degrees. Grease a 9×13-inch baking dish

Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 5 minutes

Stir in the broccoli

Cook and stir until any excess water has cooked away and the ham and broccoli are hot

Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta

Stir everything together to coat the pasta with sauce and bring to a simmer

Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese

Bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes

Tomato Alfredo


Tomato Alfredo

Serves 4

1 (14.5 ounce) can diced tomatoes

1 cup tomato sauce

1 cup sour cream

3/4 cup grated Parmesan cheese

1 cup frozen green peas

1 tablespoon olive oil

1/2 cup chopped onion

2 cloves minced garlic

1/2 pound dry fettuccine pasta

Season with Basil and Oregano

Salt and black pepper to taste


Cook pasta in a large pot of boiling water, adding peas just before pasta is done. Drain

Sauté onion and garlic in olive oil over medium heat for 3-5 minutes

Add tomatoes, sauce, sour cream, and parmesan

Add pasta and peas

Basil, Oregano, Salt and pepper to taste


Serve with a Caesar Salad and Garlic Bread

Pantry Puttanesca


Pantry Puttanesca

This makes 4 servings

1/3 cup olive oil

3 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes, or to taste

1 teaspoon dried oregano

3 anchovy fillets, chopped, or more to taste ( I didn’t add these to mine )


2 (15 ounce) cans diced tomatoes, drained

4 servings of spaghetti

6oz jar pitted kalamata olives

3oz jar capers

Parmesan cheese


Fill a large pot with water. Bring to a rolling boil over high heat.

As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir about 1 to 2 minutes.

Stir in the red pepper flakes, oregano, and anchovies.

Cook until anchovies begin to break down, about 2 minutes.

Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer.

Use the back of a spoon to break down tomatoes as they cook.

Simmer until sauce is reduced and combined, about 10 minutes.

Meanwhile, cook the pasta in the boiling water.

Drain when still very firm to the bite, about 9 minutes, reserve 1/2 cup pasta water.

Stir the olives and capers into the sauce

Add pasta and toss to combine.

Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

Serve with a sprinkle of parmesan cheese




Makes about 8 servings

16 cups large chunked Cabbage

2 cups large chunked Onions

1 1/2 cups Butter, divided

Brown Sugar

Salt and Pepper to taste

Pasta cooked according to package directions, we like to use Pot Pie Squares made by San Giorgio


Melt 2 tablespoons butter in a large pan

Sauté cabbage in butter until tender


Add 1 tablespoon brown sugar

Sauté a couple more minutes then transfer to another bowl to keep warm

Repeat sautéing cabbage steps until all the cabbage is cooked

Sauté onion using the same steps as sautéing the cabbage

Transfer the cabbage, onions and noodles to a large stock pot

Add more butter to coat well and keep it from sticking

Cook until cabbage is soft and cooked down, approximately 15 minutes


You can also transfer to a crock pot and cook it down that way


Salt and pepper to taste and enjoy!






Bacon Ranch Chicken Casserole


This will make 6 servings

2 cups cooked, chopped chicken
2 cups pasta cooked according to package directions
1/4 cup bacon bits
1 clove of garlic, minced
2 Tablespoon flour
1/2 cup Milk
1 cup of Ranch Dressing
3 Tablespoon of butter
1 1/2 cups of shredded cheddar cheese
1 cup chopped tomatoes
1/2 cup bread crumbs

Preheat the oven to 350 degrees

Cook garlic in butter for 2 minutes

Add chicken and flour
Cook 1 minute and mix well

Add milk and ranch dressing
Cook over medium heat 2-3 minutes or until thick

Stir in half the cheese
Mix in the noodles and tomatoes

Spoon mixture into a 9×13 greased baking dish
Top with bacon bits, the rest of the cheese and bread crumbs

Bake uncovered for 15 minutes or until bubbly


Serve with a salad and fresh baked bread