Category Archives: 10. Pasta

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

Chicken, Broccoli Alfredo Stuffed Shells


This will serve 2

Chicken Broccoli Alfredo Stuffed Shells

8 ounces Alfredo Sauce

1 cup cooked shredded chicken

1 cup cooked chopped broccoli

1/2 cup cheddar or mozzarella cheese

1/4 cup parmesan cheese

12 jumbo pasta shells cooked according to package directions

1 cup red sauce

Salt and Pepper to taste 

Alfredo Sauce

1/4 cup butter

1 tablespoon flour

1 cup heavy cream

1 clove garlic crushed

2 cups shredded fresh Parmesan cheese

In a sauce pan, melt butter

Add flour and mix well

Stir in cream and simmer 5 minutes

Add garlic and cheese, mix well

Preheat oven to 350 degrees

Mix Alfredo, chicken, Broccoli and cheeses


Spoon into shells

Grease a 9×9 baking dish

Pour red sauce in bottom of baking dish

Arrange shells in sauce, salt and pepper to taste


Cover and bake 35 minutes

Serve with a salad and garlic bread



*I ended up with about a cup of leftover mix. I put it in the freezer to use for another meal.

Cheese Lasagna


This recipe will serve 4-6

8 ounces Lasagna noodles (approx 12 noodles)
2 cups ricotta cheese
1/4 cup Parmesan cheese
2 eggs
Salt and pepper
1 teaspoon olive oil
3 cloves minced garlic
32 ounce jar of sauce, add more if you like it saucy!
1 teaspoon Adobo or other seasoning
2 cups shredded mozzarella cheese

Preheat oven to 350

Cook pasta according to package directions.

Drain and lay flat on parchment paper

In a bowl, combine ricotta, Parmesan, eggs, garlic, Adobo, salt and pepper

Spread 1/2 cup sauce on bottom of a greased 9 x 13 baking pan or lasagna pan

Alternate with pasta and cheese mix until all the ingredients are used

Sprinkle Mozzarella all over the top layer

Cover pan with a piece of greased foil

Bake for 45-60 minutes or until bubbly and top is golden

Let rest for 10 minutes before serving

Enjoy with a Caesar Salad and Garlic Bread!

Freeze any leftovers in serving size portions.